We’re celebrating strawberry season in NC for this Recipe Wednesday.
Southern Roots in Jamestown shows us some delicious easy strawberry recipes.
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.
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
• 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
• 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.
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
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
2 cups water
1 cup sugar
1 quart strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
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.)