Celebrate strawberry season in NC with ‘berry delicious’ recipes

We’re celebrating strawberry season in NC for this Recipe Wednesday.

Southern Roots in Jamestown shows us some delicious easy strawberry recipes.

Strawberry Salsa

2 cups Fresh Chopped Strawberries
1/2 Cup Fresh Chopped Yellow Pepper
1/4 Cup Diced Onion
1 Avocado Diced
Juice 1 or 2 Limes ( taste)
Fresh Cilantro or Parsley ( buy 1 bunch you will only use a small amount)
1 jalapeño (seeded and diced very small)

Mix everything together and refrigerate.
Great served on Fresh Fish or Chicken.

Strawberry Cobbler

4 Tablespoons Butter
3/4 Cup all-Purpose Flour
3/4 Cup Sugar
1/4 teaspoon Salt
3/4 Cup Milk
2 Cups Sliced Fresh Strawberries
1 Tablespoon Sugar

1. Preheat oven to 350. Place butter in an 8-inch square baking dish.
2. Melt butter in the preheating oven, about 5 minutes. Remove from oven.
3. Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter Strawberries over batter.
4. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5. Serve with Fresh Whipped Cream or Ice Cream

Strawberry Tart

CRUST
• 1 1/4 cups all-purpose flour (plus more for handling dough)
• (1 stick) cold unsalted butter, cut into small pieces
• 1/3 cup sugar
• 1/4 teaspoon salt
• FILLING
• 1 bar (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 1/2 to 2 pounds strawberries, hulled and halved
• 1/4 cup red currant or strawberry jam

• Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs.Transfer dough to a 9-inch round tart pan with a removable bottom.

With floured fingers, press dough evenly into pan and up sides. Freeze crust until firm, 10 to 15 minutes.
Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).Starting from outside edge, arrange strawberry halves, stemmed side down, in tight circles on cream cheese.In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

Strawberry Gazpacho

Garnish
1/4 cup finely minced hulled strawberries
1 bunch chives, finely minced
1/4 cup finely minced red bell pepper
1/4 cup finely minced, peeled, English cucumber
2 tablespoons almond oil
Lightly toasted marcona almonds, halved lengthwise, for garnish
Gazpacho
2 pounds strawberries hulled and lightly crushed
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (5-ounce) English cucumber, peeled, and cut into 1/2-inch-thick slices
1/2 clove garlic, crushed
1/2 cup fresh tarragon leaves
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Make the gazpacho: In a large bowl, mix together strawberries, onion, bell pepper, cucumber, garlic,tarragon, vinegar, and olive oil; season with salt and pepper. Using your hands, gently crush mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight
Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. If mixture seems too thick, add a little water to thin out. Transfer to refrigerator to chill. Make the garnish: Place strawberries, chives, bell pepper, cucumber, and almond oil in a medium bowl; gently toss to combine. Top with almonds

Strawberry Sorbet
2 cups water
1 cup sugar
1 quart strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Preparation

Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.

Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.

Process strawberry mixture in ice cream maker according to manufacturer’s instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours.

(Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)

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