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Quick & EasyBy Beverly Barbour
Very, very berryStrawberries can be served as simply or as fussed-over as you like. They don't mind a bit. They take equally as well to vinegar as they do to sugar and they positively love cream, whipped, poured, soured, or turned into cheese. What's more they produce and produce and produce and we can enjoy them year round. What more can we ask from one little berry? While they are in plentiful supply you may want to consider drying strawberries. It can be done in a food dehydrator, of course. But, it can also be done in a convection oven. Balsamic Strawberry Crisps Thin chips of sweet-tart dried strawberries as addictive as potato chips but much more wholesome. For best results use large, sweet red berries with no blemishes or soft spots. 1/2 cup balsamic vinegar
Before slicing the berries, wash, drain and remove hulls. Cut lengthwise across widest dimension into even slices that are as large as possible. Save small scraps to eat fresh. Cover dehydrator trays or baking sheets with cooking parchment to keep fruit pieces from sticking or getting intertwined. In microwave-safe bowl, combine vinegar and sugar. Heat in microwave on full power, stirring once, until boiling, about 2 minutes. Add berries to bowl and mix gently. Cut parchment to fit flat surface of each dehydrator tray or 2 baking sheets. With a slotted spoon, life berry slices from bowl and lay about 1/2-inch apart on the parchment. Save vinegar mixture for a delicious salad dressing. Dehydrator: Turn on heat and set fruit-filled trays in place. Dehydrate until tops of slices look slightly dry, up to 6 hours. Turn slices over and lay on unsaturated areas of parchment. Continue to dehydrate until fruit feels dry and leathery, 6 to 12 hours longer. If fruit is still moist after 4 more hours, turn slices over again and continue. Convection Oven: Preheat to 200 F. Bake until tops of slices look dry, about 2 hours. Turn slices over and lay on unsaturated areas of parchment. Continue baking until fruit feels dry and leathery, 2 to 3 hours longer. Test: Remove a few slices from heat and let cool; the fruit should be dry and slightly crisp to brittle. If it is not, return to dehydrator or oven to dry longer. Transfer fruit from parchment to a flat surface to cool. Eat, or package airtight and store at room temperature up to 6 months (if fruit softens, return to oven to dry more; if mold develops, discard fruit); freeze to store longer. Makes about 1 cup. Balsamic Strawberries Mascarpone cheese is Italian cream cheese only a bit softer. If you can't find it, use our cream cheese whipped with a bit of milk, cream or sour cream. Or, simply substitute sour cream. Any way you do it, it will be delicious. 1/3 cup balsamic vinegar
Combine vinegar, 2 teaspoons sugar and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to about 1/4 cup. Transfer to bowl and cool completely (This can be made 2 days ahead. Cover and keep cool.) Combine mascarpone, cream, vanilla and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours. Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally. Divide berries and syrup among 6 goblets. Top with mascarpone mixture. Makes 6 servings. Quick & Easy Shortcake This tip comes from the Tom Jones family strawberry growers in California's Salinas Valley. Strawberries, washed, hulled and sliced
Sweeten berries to taste with brown sugar and add a few drops of balsamic vinegar. Let macerate 10 minutes or longer before spooning over slices of pound cake. Top with lightly sweetened whipped cream. A bit of grated orange rind in the whipped cream is good, too. Rosemary Dietz's Strawberry Swirl A good make-ahead dessert when families and friends get together. Crust: 1 cup graham cracker crumbs
Swirl: 2 cups sliced fresh strawberries or 1 package (10 oz.) frozen, thawed
1 package (3 oz.) strawberry gelatin
Crust: Combine crumbs, sugar and butter; press firmly into bottom of 9- by 9-inch pan. Chill until set. Swirl: Sprinkle 2 tablespoons sugar over berries and let stand 30 minutes. Dissolve gelatin in boiling water. Drain berries reserving juice. Add water to juice to make 1 cup and then add to gelatin. Chill until partially set. Meanwhile, combine marshmallows with milk in top of double-boiler (or microwave) and stir until marshmallows are melted. Cool completely and then fold in whipped cream. Add berries to gelatin then swirl in marshmallow mixture to give a marbled look. Pour into crust and chill until set. Makes 6 to 8 servings. Summer tastes so good!
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