|
Quick & EasyBy Beverly Barbour
Strawberries ain't what they used to be - they're betterWild strawberries grow all over the prairie and appear to be native to the land but today's strawberries, the big, juicy, luscious berries that we now raise are relative newcomers. Today's commercial berries are actually a cross between berries raised in Virginia and those raised in Chili. The large size comes form Chili: the flavor from Virginia. Until 1960 most berries on the market were grown locally and then when transportation and refrigeration improved, as well as growing techniques, the California berries took over a lot of the market. Often they are excellent but sometimes not as good as those grown locally. Always look for the darker berries with the wonderful scent - they are the best. And, remember that a white color near the stem means the fruit was picked early and may not be as flavorful. Be sure that you wash berries as strawberries are one of the five crops highest in pesticide residue (the others are apples, peaches, spinach and pears). You wont get all of the pesticide as some will have been absorbed -but you will reduce the amount. Don't wash any berry until just before you're ready to eat and leave the leafy caps on until you dry them or the berries become waterlogged. SUN-DRIED STAWBERRY JAMNo pectin and relatively little sugar but lots of flavor 5 cups strawberries Rinse, dry and hull berries. Cut them in half and then into thin slices. Toss with sugar in a glass bowl. Let sit for 15 minutes while juices are realesed and sugar melts. Cook berries over high heat for 10 minutes, skimming off any white foam. Immediately pour hot jam into a flat-bottomed glass dish with a surface area large enough that jam will spread to a thickness of no more than 1/2 inch in any one spot. Let jam steam and cool uncovered. If jam is thinner than you like at this point let it sit out in a sunny spot to thicken. This can take a few days. (make sure the spot you chose is ant-free!) You can put the jam outside if you cover it with plastic wrap with a few holes punched in it to allow continued evaporation. When jam has reached desired texture, taste it and adjust sweetness with a few drops of lemon juice. Transfer to clean glass jars, seal tightly and keep refrigerated for up to a month. Makes about 4 cups. STRAWBERRY LEMONADEThis is not just for kids it is great for a brunch. The lemonade can be made 2 days ahead or you can use frozen concentrate for the 1 1/2 cups fresh juice (juice from about 5 lemons) and omit the sugar. 1 1/2 cups trimmed and halved strawberries Puree the berries with 2 tablespoons lemon juice in blender until smooth, then force through a fine sieve to remove seeds (optional). Stir together the puree, remaining lemon juice, 1 cup sugar and the water until sugar is dissolved. Serve over ice. Makes about 6 cups. STRAWBERRIES WITH BALSAMIC VINEGARSounds tart, tastes sweet because of the brown sugar. An easy dessert which is even low-cal. 2 cups halved small strawberries Combine strawberries, sugar, vinegar and pepper in bowl; cover and marinate in refrigerator 30 minutes. Spoon into each of four bowls; top with 2 tablespoons yogurt. Garnish with fresh mint. Makes 4 servings. STRAWBERRY-RHUBARB TARTUsing frozen puff pastry makes this quick, easy and elegant. 2 3/4 cup rhubarb slices cut 1/2-inch thick Preheat oven to 375F. Combine rhubarb, water, lemon juice, grated lemon zest and vanilla bean (if using extract add it after cooking) in a saucepan; bring to a boil. Reduce heat to low simmer, uncovered, for about 15 minutes or unti rhubarb is tender. Let cool, refrigerate about 1 hour. Before using, drain the cold rhubarb and remove vanilla bean. (Use the juice in a beverage or reduce to syrup.) Mix together flour and brown sugar; add to drained rhubarb and mix well. Add berries and turn them gently. Roll out puff pastry ln floured surface to about 1/4-inch thick and about 189-inches square. Round off the corner to make a circle. Transfer pasty to ungreased baking sheet. Heap rhubarb mixture in middle. Dot with butter and fold up edges, leaving an uncovered space in center about the size of a saucer. Bake 20 to 25 minutes, or until pastry is golden brown and puffed. Serve hot, warm or at room temperature. Makes 6 servings.
Copyright/Privacy
Copyright 1995-2011. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |