Strawberries

Every Spring I start thinking of all the ways I can use fresh strawberries - why I don’t have a strawberry patch is beyond me… except the fact that it is so easy to go to Van’s and buy them! Soooooo this week I am going to concentrate on recipes that use strawberries.
One of my very favorite ways to use strawberries is to top French Flan Pastry with fresh strawberries and brush melted strawberry jam or jelly over the top. This recipe came from a friend of mine that went to the Cordon Bleu School of Cooking in England. She said that when the class was taught to make it the instructor would tie one of their hands behind their backs so that they only used one hand to mix the pastry; that would remind them not to over-mix the dough as it becomes touch very easily. When I watched her prepare this recipe she would still stand with one hand behind her back! So whether you tie one of your hands behind your back or not, be sure not to over-mix the dough!

French Flan Pastry

4 oz. (about 1 cup) plain flour
pinch salt
2 oz. (about 1/4 c.) butter
2 oz. (about 1/4 c.) castor sugar (I use super fine sugar)
2 egg yolks
2 drops of vanilla essence (extract)
“Sift the flour with a pinch of salt on to the pastry board or slab, make a small well in the centre, and in this place the other ingredients. Using the fingertips of one hand work only the butter, sugar, and yolks together, then quickly draw in the flour and knead lightly until smooth. Wrap in a plastic bag or tea-cloth and chill for 1 hour before using. Bake at 375 F. or Reg. 5 to a pale biscuit colour. (10-12 min.) On no account should this pastry be brown; this would mean the sugar had caramelized and the flavour would be spoilt.”
The direction she gave me didn’t explain that you press the dough out onto a flan or pizza pan and bake at 375 F. for 10-12 min.
When the pastry is cool completely cover the top with fresh, cleaned strawberries that have been cut in half. I arrange them in a circle, starting on the outside and working toward the center; the dough should be completely covered with strawberries. (It really is quite pretty to look at!) Slowly melt some strawberry jam on top of the stove and brush this over the strawberries so they are well covered. Then top with whipped cream just before serving. If this is allowed to sit for very long the crust becomes soggy - but I don’t think you will have any problems in it disappearing quickly!

Cheesecake Stuffed Strawberries

1 lb large strawberries
8 oz cream cheese - softened
3-4 T. powdered sugar
1 t. vanilla extract
Graham cracker crumbs
Cut top of strawberries and hollow out. Beat cream cheese, sugar and vanilla until creamy and stuff strawberries. Sprinkle with graham cracker crumbs.

Strawberry Pecan Salad

10 c. romaine
2 c. strawberries - hulled and sliced
3/4 c. pecans - toasted
1 small red onion - in thin rings
DRESSING:
1/4 c. olive oil
3 T. balsamic vinegar
1 small clove garlic - minced
1 t. liquid honey
1/2 t. salt
1/4 t. pepper
Whisk dressing.
Add all to coat. Serves 8-10.

Strawberry Cornbread

Cooking spray
2 cups sliced frozen unsweetened strawberries or fresh strawberries
4 Tbsp Sucanat* - divided
2 Tbsp strawberry jam
1 cup yellow cornmeal
1 cup corn flour or masa
1/2 cup whole-wheat pastry flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp sea salt
1 cup nonfat Greek yogurt
1/2 cup plain unsweetened soy milk
2 whole eggs
1/4 cup plus 1 Tbsp honey - divided
2 Tbsp olive oil
1 cup frozen corn kernels - thawed
1/4 cup low fat plain cream cheese
Heat oven to 375. Mist a 9x9” square baking pan with cooking spray and set aside.
In a small saucepan, cook strawberries on med-high heat for 10 minutes. Add 2 Tbsp Sucanat* and strawberry jam and stir. Heat for 5 min, until jam is melted and Sucanat is dissolved. Remove pan from heat and set aside to cool for 10 minutes. Once cool, place pan in refrigerator for 10 minutes.
Meanwhile, in a large mixing bowl, mix cornmeal, flours, baking soda, cream of tartar and salt with wire whisk until well incorporated.
To a blender, add yogurt, soy milk, honey, eggs, 1/4 cup honey, remaining 2 Tbsp Sucanat, oil and corn and puree until smooth, about 10-15 seconds.
Puree strawberry mixture until blended but still chunky, about 15-20 seconds. Set aside.
Add yogurt mixture to dry flour mixture and mix until dry ingredients are just barely incorporated. Do not over mix.
Pour half cornbread mixture into prepared pan. Then spoon strawberry mixture on top, swirling gently. Top with remaining cornbread mixture. Place in oven and bake for 30-35 minutes, until toothpick of tester comes out clean when inserted into cornbread. Let cool.
Meanwhile, place cream cheese in a small glass bowl and microwave on high for about 10-15 seconds. Remove from microwave and stir with a rubber spatula. Mix in remaining 1 Tbsp honey. If mixture seems to thick, add up to 1 Tbsp water, 1 tsp at a time. Drizzle cream cheese mixture over warm cake. Cornbread can be divided into 16 squares.
* Sucanat is cane sugar that has not been processed or refined. It retains a brown color and a molasses flavor. Unlike brown sugar, Sucanat resembles granulated sugar in texture and feel. Sucanat is sometimes called pure cane sugar or evaporated cane juice. The name “Sucanat” stands for sugar cane natural.

Strawberry Banana Muffins

1/2 cup unsalted butter - melted
3/4 cups light brown sugar
2 large eggs - lightly beaten
1 tsp pure vanilla extract
2 large ripe bananas - mashed
1 cup fresh strawberries - diced
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Preheat oven to 350. Position rack in center of oven. Line a 12 cup muffin pan with paper liners, or grease with vegetable spray.
In a small saucepan melt the butter, set aside.
In a medium sized bowl whisk together the brown sugar, eggs, vanilla, and mashed banana. Add the melted butter to the brown sugar mixture and continue to stir
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, maKing sure they are coated with flour. Add the wet ingredients to the dry ingredients and stir on, until they are just combined. Do. It over mix batter
Divide the batter evenly among the 12 muffin cups using two spoons or an ice cream scoop. Place in oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool. ✍ Print this post