Strawberry Recipes from "The Vancouver Sun Newspaper"

Taken from:

Johnson, Eve. "Berry Simple, Berry Good."

The Vancouver Sun Newspaper. Wednesday, June 14, 1995, p. C1-2.

"Strawberry selections to savour."

The Vancouver Sun Newspaper. Wednesday, July 3, 1996, p. C3.

Adams, Edith. "Edith Adams Answers."

The Vancouver Sun Newspaper. Wednesday, July 3, 1996, p. C2.

"Summer's berry best"

The Vancouver Sun Newspaper. Wednesday, June 18, 1997, p. C1-2.

From: Johnson, Eve. "Berry Simple, Berry Good."

• The simplest dinner party dessert.
  Top premium vanilla ice cream with sliced strawberries and sprinkle the berries with semi-sweet Belgian chocolate, cut in slivers off the block. Chocoholic guests will appreciated you even more if you bring a dish of chocolate slivers to the table and let them add chocolate at will.

• Chocolate dipped strawberries.
  Pick out 12 large ones, with the stems attached. Melt 3 oz. (85 g.) of Belgian semi-sweet chocolate, 1 tbsp. (15 mL.) of butter and 1 tsp. (5 mL.) of Cognac, brandy or orange liqueur in a double boiler over hot water, or in a microwave oven. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them just long enough for the chocolate to set (about 10 minutes). Eat them the day you make them.

• Strawberry fool.
  Whip 1/2 cp. (125 mL.) whipping cream and stir in 3/4 cp. (175 mL.) of dairy sour cream or créam fraiche. Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cp. (1 L.) of berries with 1/2 cp. (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream. You'll have enough to serve four.

• Instant strawberry and chocolate crepes.
  For each serving you need 1 small flour tortilla, 1 tbsp. (15 mL.) to 2 tbsp. (30 mL.) of chopped Belgian chocolate and 1/2 cp. (125 mL.) of sliced berries. Sprinkle the tortilla with the chocolate and place on a paper towel in the microwave. Heat at HIGH for 30 seconds. Put the strawberries in the centre of the tortilla and roll it up. If you are civilized, you can eat this with a knife and fork. For the maximum feeling of guilty pleasure, pick it up and eat it out of your hands.

• Strawberries in Balsamic vinegar.
  Wash and hull 4 cp. (1 L.) strawberries, cut into quarters. Sprinkle them with 3 tbsp. (45 mL.) of balsamic vinegar and 3 tbsp. (45 mL.) sugar; combine well and let marinate for at least 30 minutes, or as long as 4 hours. Divide berries among 4 dessert dishes. Just before serving, sprinkle with freshly ground pepper. The big surprise: when pepper is first ground, it has an overtone of sweetness.

• Strawberry ice.
  Any time in the week or so before you want to make strawberry ice, combine 2/3 cp. (150 mL.) sugar and 2/3 cp. (150 mL.) water in a medium saucepan and bring it to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 5 minutes, then cool to room temperature and refrigerate until cold. When you're ready to make dessert, hull 6 cp. (1.5 L.) of strawberries and puree them. You should have about 3 cp. (750 mL.) puree. In a large bowl, combine the pureed strawberries, sugar syrup and 1/4 cp. (50 mL.) of lemon juice. Pour the mixture into an ice cream maker and freeze. You'll get about 4 cp. (1 L.) of bright red, thirst-quenching ice.

• Strawberries in red wine.
  For each serving, spoon 3/4 cp. (175 mL.) quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 tsp. (7 mL.) sugar, 1 tsp. (5 mL.) orange-flavoured liqueur and 1/2 tsp. (2 mL.) Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours.

• Strawberries with sweet cheese.
  Beat 1/2 cp. (125 mL.) mascarpone cheese with 1 tbsp. (15 mL.) sugar and 1/2 cp. (125 mL.) whipping cream. Hull and halve 4 cp. (1 L.) strawberries. Pour 2 tbsp. (30 mL.) to 3 tbsp. (45 mL.) creme de cassis into each of 4 dessert dishes. Add a quarter of the berries, reserving a few for garnishing, then top with 1/4 cp. (50 mL.) of the cheese mixture and decorate with the reserved fruit.

• Strawberries Romanoff.
  Hull 4 cp. (1 L.) of strawberries and cut them in half. Place in a bowl and toss with 2 tbsp. (30 mL.) of sugar, then divide the strawberries equally among 4 dessert dishes. Whip 1/2 cp. (125 mL.) of whipping cream. Whip 1 cp. (250 mL.) ice cream slightly and fold in the whipped cream. Add 3 tbsp. (45 mL.) orange liqueur, if you like. Then top the berries with the cream and serve immediately.

From: "Strawberry selections to savour."

• Strawberry Flan

  Crust:

  1/2 cp. (125 mL.)   butter, at room temperature
  
  2 tbsp. (30 mL.)    berry sugar
  
  1 tsp. (5 mL.)      grated lemon zest
  
  1-1/3 cp. (325 mL.) all-purpose flour

  In food processor, combine butter, sugar and lemon zest; pulse until mixed. Add flour and process until mixture just starts to cling together. Turn out on to floured surface and gently knead until mixture forms a ball. With floured fingertips, press dough into 9-inch (23 cm.) flan pan. Place in freezer for 20 minutes.

  Bake at 400° F (200° C) for about 12 minutes or until golden. Let cool completely on rack

  Filling:

  1 cp. (250 mL.)     mascarpone cheese
  
  3 tbsp. (45 mL.)    icing sugar
  
  2 tsp. (10 mL.)     grated lemon zest
  
  1/4 tsp. (1 mL.)    vanilla
  
  1/4 cp. (50 mL.)    whipping cream
  
  2 cp. (500 mL.)     halved small strawberries

  In medium bowl, beat together mascarpone cheese, icing sugar, lemon zest and vanilla. Add whipping cream and beat until blended.

  Spread cheese mixture into cooled crust. Top with strawberries, arranging berries in concentric circles.

  Glaze:

  1/4 cp. (50 mL.)    red currant jelly
  
  1 tbsp. (15 mL.)    lemon juice

  Heat jelly and lemon juice until jelly melts; brush over strawberries.

  Final Preparation:

  Refrigerate until ready to server. Makes 6 to 8 servings

• Strawberries with Cointreau

  Ingredients:

  1    											  		orange
  
  3 tbsp. (45 mL.)    granulated sugar
  
  5 tbsp. (75 mL.)    water
  
  3 tbsp. (45 mL.)    orange-flavoured liqueur
  
  3 cp. (750 mL.)     strawberries, halved or quartered
  
  1/2 cp. (125 mL.)   whipping cream
  
                      icing sugar
  
  4                   whole strawberries, for garnish

  Instructions:

  Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.) In small saucepan, combine granulated sugar and water; bring to the boil over high heat. Add orange zest; reduce heat and simmer for 10 minutes. Remove from heat and let syrup cool; stir in liqueur.

  Put berries in bowl. Add syrup and orange zest; set aside for 2 hours. Whip cream and sweeten to taste with icing sugar. Serve strawberries topped with whipped cream and garnished with a strawberry.

  Makes 4 servings

• Strawberry Shortcakes Biscuits with Almond

  Strawberries:

  4 cp. (1 L.)        fresh strawberries, sliced
  
  1/3 cp. (75 mL.)    sugar

  In large bowl, combine strawberries and 1/3 cp. sugar. Using the back of a wooden spoon, crush some of the berries into the sugar. Let stand at room temperature for at least 30 minutes, stirring occasionally; chill;

  Biscuits:

  2-1/4 cp. (550 mL.) all-purpose flour
  
  1/4 cp. (50 mL.)    sugar
  
  1-1/2 tsp. (7 mL.)  baking powder
  
  1/2 tsp. (2 mL.)    baking soda
  
  1/4 tsp. (1 mL.)    salt
  
  1/3 cp. (75 mL.)    cold butter, cut into small pieces
  
  2/3 cp. (150 mL.)   buttermilk
  
  1                   large egg yolk
  
  1/2 tsp. (2 mL.)    vanilla
  
  1/8 tsp. (0.5 mL.)  almond extract
  
                      milk
  
  1/3 cp. (75 mL.)    sliced almonds
  
  1 tbsp. (15 mL.)    sugar

  Put flour, 1/4 cup sugar, baking powder, baking soda and salt in food processor; pulse to combine. Add butter and pulse until mixture is crumbly. In measuring cup, stir together buttermilk, egg yolk, 1/2 teaspoon vanilla and almond extract. With food processor running, add buttermilk mixture; pulse until mixture begins to come together. Transfer dough to floured work surface and knead gently 4 or 5 times.

  Sprinkle dough with flour and gently pat out until about 3/4 inch thick. Cut into 6, 3-inch rounds and place on ungreased baking sheet. Lightly brush tops with milk. Top with almonds, then sprinkle with 1 tablespoon of sugar.

  Bake at 375° F (190° C) for about 23 minutes or until pale golden. Transfer biscuits to wire rack and cool for about 3 minutes. Cut biscuits in half horizontally.

  Final Preparation:

  1-1/2 cp. (375 mL.) whipping cream
  
  1 tsp. (5 mL.)      vanilla

  Whip Cream with vanilla. Place bottoms of biscuits on serving plates, top each with an equal portion of strawberries. Spoon some of the whipped cream over the berries; top with the other half of the biscuits. Serve immediately, passing out the remaining whipped cream separately. Makes 6 servings.

From: "Edith Adams Answers."

• Old-Fashioned Strawberry Jam
  

  6 cp. (1.5 L.)   hulled and halved strawberries
  
  4                tart apples, peeled, cored and chopped coarse
  
  1/4 cp. (50 mL.) lemon juice
  
  4 cp. (1 L)      sugar

  In large, deep stainless steel or enamel saucepan, combine strawberries, apples and lemon juice. Bring to a full boil, stirring constantly

  Add sugar to boiling fruit, stirring constantly until sugar is dissolved. Boil gently, uncovered, stirring frequently for 30 to 40 minutes or until a few drops of the jam dropped on to a chilled plate thickens quickly. Remove from heat and skim off foam.

  Ladle jam into hot sterilized jars, leaving 1/4-inch (5 mm.) headspace. Seal immediately with two-piece lids according to manufacturer's instructions. Process in boiling water bath for 5 minutes or seal with two thin layers of melted paraffin wax.

  Makes 5-1/2 cups (1.375 L.) of jam.

From: "Summer's berry best"

• Strawberry Hazelnut Flan

  Crust:

  1/2 cp. (125 mL.)   hazelnuts, toasted (see note)
  
  3 tbsp. (45 mL.)    sugar
  
  1-1/4 cp. (300 mL.) all-purpose flour
  
  1/2 tsp. (2 mL.)    salt
  
  6 tbsp. (90 mL.)    chilled butter, cut into small pieces
  
  1                   large egg, beaten
  
  2 oz. (60 g.)       semi-sweet chocolate
  
  1 tsp. (5 mL.)      vegetable oil

  In food processor, process toasted hazelnuts and sugar until nuts are finely ground. Add flour and salt, process until well combined. Transfer to large bowl.

  Using fingertips, work butter into dry ingredients until mixture resembles coarse crumbs. Stir in egg with a fork. Do not overwork -- mixture should be crumbly. Press evenly into 10-inch (25 cm.) flan pan. Refrigerate for 30 minutes.

  Using a fork prick bottom and sides of pastry. Line pastry with foil and fill with dried beans. Bake at 350° F (180° C) for 15, remove foil and beans. Bake an additional 10 minutes or until golden. Plance on rack to cool completely.

  Melt chocolate and oil together; brush over bottom and about a third of the way up sides of crust; refrigerate until set.

  Note:
  To toast hazelnuts, spread nuts on baking sheet and bake at 350°F (180°C ) for 8 to 10 minutes or until golden. Transfer nuts to towel; rub to remove skins.

  Filling:

  1/4 cp. (50 mL.)    red currant jelly
  
  1/2 tsp. (2 mL.)    grated lemon zest
  
  1/2 tsp. (2 mL.)    lemon juice
  
  2 cp. (500 mL.)     sliced strawberries
  
  6 cp. (1.5 L.)      small whole strawberries (approx)
  
  2 oz. (60 g.)       semi-sweet chocolate
  
  1 tsp. (5 mL.)      vegetable oil
  
                      icing sugar

  In small saucepan, combine currant jelly, lemon zest and juice. Place over low heat and stir constantly until jelly melts. Place sliced berries evenly over chocolate-coated crust. Arrange whole berries on top. Brush with currant jelly mixture. Melt chocolate and vegetable oil together; drizzle over strawberries.

  Final Preparation:

  Refrigerate until chocolate sets or up to 2 hours. Dust with icing sugar before serving. Makes 8 to 10 servings

• Frozen Strawberry Yogurt

  Ingredients:

  4 cp. (1 L.)				  		sliced straberries
  
  1                   medium banana, sliced
  
  1/2 cp. (125 mL.)   packed light brown sugar
  
  1/2 cp. (125 mL.)   frozen unsweetened orange juice concentrate, thawed
  
  1 tsp. (5 mL.)      vanilla
  
  2 cp. (500 mL.)     low-fat french vanilla yogurt

  Instructions:

  Place strawberries, banana, brown sugar, orange juice concentrate and vanilla infood processor; puree. Add yogurt and blend just until mixed.

  Pour strawberry mixture into an ice cream maker and freeze according to manufactur's directions.

  Makes about 6 cups (1.5 L.)

• Citrus Strawberry Preserves

  Ingredients

  5 cp. (1.5 L.)		  		strawberries
  
                      (cut into small pieces before measuring) see note
  
  1                   small lemon
  
  1                   small lime
  
  1                   small orange
  
  5 cp. (1.25 L.)     sugar
  
  1 pouch (85 mL.)    Certo liquid fruit pectin

  Instructions:

  Put strawberries into large saucepan.

  Remove skins in quarters from lemon, lime and orange. Lay quarters flat. Shave off and discard about half of the white membrane. With a sharp knife or scissors, slice remaining rind very fine. Add to strawberries in saucepan

  Add sugar to fruit and mix well; let stand for 10 minutes

  Place saucepan over high heat. Bring to a ful rolling boil and boil hard 5 minutes, stirring constantly. Remove from heat. immediately stri in liquid fruit pectin. Stir and skim foam for 7 minutes to prevent floating fruit.

  Pour quickly into hot, sterilized jars, leaving 1/4-inch headspace. Seal immediately with two-piece lids according to manufacturer's instructions and process in boiling water bath for 5 minutes.

  Makes 6 cups (1.5 L.)

  Note:
  For firmer berries, let fruit and sugar mixture sit for 4 hours or overnight in the refrigerator.

• Ginger-Orange Strawberry Shortcake

  Shortcake

  2 cp. (500 mL.)     all-purpose flour
  
  2 tbsp. (30 mL.)    sugar
  
  1 tbsp. (15 mL.)    baking powder
  
  1/2 tsp. (2 mL.)    baking soda
  
  1/4 tsp. (1 mL.)    salt
  
  1/2 cp. (125 mL.)   butter
  
  2 tbsp. (30 mL.)    finely chopped crystallized ginger
  
  1 tbsp. (15 mL.)    finely chopped fresh ginger
  
  1 tbsp. (15 mL.)    grated orange zest
  
  1/2 cp. (125 mL.)   sour cream
  
  1/4 cp. (50 mL.)    milk
  
                      Milk
  
                      Sugar

  In large bowl, combine flour, 2 tablespoons (30 mL.) sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in crystallized ginger, fresh ginger and zest.

  In small bowl, whisk together sour cream and 1/4 cup (50 mL.) milk; add all at once to dry mixture, stirring with fork to make a soft, slightly sticky dough. Gather into ball and place on lightly floured surface. Knead dough gently about 8 times or until smooth. Roll out into 8-inch (20 cm.) circle and place on baking sheet.

  Lightly brush dough with milk and sprinkle with sugar. Bake at 425° F (220° C) oven for 20 minutes or until top is golden brown.

  Berries and Cream:

  4 cp. (1 L.)        sliced strawberries
  
                      Sugar (optional)
  
  1-1/4 cp. (300 mL.) whipping cream
  
  2 tbsp. (30 mL.)    sour cream
  
  2 tbsp. (30 mL.)    sugar
  
  1 tsp. (5 mL.)      vanilla

  While shortcake is baking, put strawberries into a bowl; if necessary sweeten to taste with sugar, and let stand at room temperature. In another bowl, beat whipping cream, sour cream, 2 tablespoons (30 mL.) sugar and vanilla until soft peaks form; place in refrigerator.

  Final Preparation:

  When shortcake is done, remove from oven and turn out of pan; let cool slightly. While shortcake is still warm, slice in half horizontally.

  To server, place bottom layer of shortcake on plate and spread with half the whipped cream mixture; top with half the strawberries. Place remaining shortcake layer over filling; spread with remaining whipped cream and top with remaining strawberries

  Makes about 8 servings.

File History:

Date:           Comment:

Dec. 11, 1998   - Updates and general clean up.

Sep. 24, 1997   - Added PICS information

                - Added more Strawberry Recipes from the June 18th issue.

Feb. 13, 1997   - Corrected spelling to British/Canadian

                - Added WIDTH and HEIGHT tags to images

Nov. 15, 1996   - background colour change

Oct. 31, 1996   - Modification for move to 'www.jamm.com'

Apr. 21, 1996   - Added links to text-only version of site

Mar. 26, 1996   - Added "keywords" and "description" META tags

Mar. 24, 1996   Initial Creation for URL at vanbc.wimsey.com/~jam/