*New 2008 Strawberry Recipes as seen on “Your Lifestyle” Gogeco

with Kelly MacIntyre and Jesse Lauzon.

*Strawberry Balsamic Jam

Simply add ½ cup balsamic vinegar to your favourite cooked jam recipe.  Add the vinegar to the crushed/chopped fruit before boiling.  Great with brie and bread, warm croissants, muffins, scones, and on top of ice cream!

*The Best Strawberry Salad!

8 cups baby spinach (washed)
2 cups sliced Springridge Strawberries
½ cup chopped green onion
½ cup Springridge Maple Walnuts
1 bottle Springridge Strawberry Vinaigrette
Combine all ingredients and toss well!  This will be your new favourite salad!

*Orange Strawberries

4 cups sliced Springridge Strawberries
1 cup Springridge Sunshine Marmalade
¼ cup Grand Marnier
Toss all ingredients gently and serve over your best vanilla ice cream – Great!

Strawberry Crumble

1/2 cup all purpose flour
1/4 cup ground almonds
5 tablespoons granulated sugar, divided
5 tablespoons unsalted butter, divided
1 pound strawberries, halved
1 to 2 tablespoons kirsch (optional)
1 teaspoon lemon juice
Vanilla ice cream

Preheat oven to 375F.  In large bowl mix together flour, ground almonds, and 3 tablespoons sugar.  With fingertips, rub 3 tablespoons softened butter into mixture until coarse crumbs from.  Spread evenly in shallow baking pan.  Bake 10 to 12 minutes or until golden brown.
In medium saucepan melt remaining 2 tablespoons butter and 2 tablespoons sugar over medium heat.  Continue to cook 4 to5 minutes or until light caramel colour, stirring occasionally.  Carefully stir in berries, kirsch, and lemon juice. Cook for 30 seconds, just until first bubbles break the surface; remove from heat.  If caramel mixture solidifies when berries are added, cook and stir a minute or two longer just until it melts.
Spoon hot strawberries into au gratin dish or individual dessert dishes and sprinkle with crumbled almond topping.  Serve warm with vanilla ice cream.
Makes 4 to 6 servings.

Strawberry Cheese Cake

1 ½ cups graham cracker crumbs

½ cup brown sugar
1/3 cup melted butter or margarine

1 cup whipping cream – whipped

8 oz cream cheese

1 tsp vanilla

½ cup white sugar

Springridge  Strawberry Sauce

Combine crumbs, brown sugar and butter, pack in bottom of a 9”x12” pan. Cream together cream cheese and sugar; blend in vanilla. Fold into whipped cream. Spread over crust. Top with strawberry sauce, or if you want to use fresh berries, top with strawberries (whole or sliced). Chill.

Strawberry Cheese Tart

9" pastry shell, baked and cooled

1 cup cream cheese

1/4 cup white sugar

2 tsp. lemon juice

1 cup whipping cream

2 cups Springridge strawberries, hulled

1/4 cup Springridge strawberry jam

1 tbsp. water

Combine cream cheese, sugar and lemon juice. Mix by hand or electric mixer using low speed. Whip cream and fold into cream cheese mixture. Spoon into shell. Arrange fruit on top. Glaze with mixture of jam and water.

Strawberry Chocolate Fondue

8 oz. semisweet chocolate, chopped

1 cup 35% cream

Springridge Strawberries (for dipping) 

Combine chocolate and cream in a heat-proof bowl. Set over a pan of simmering water. Stir occasionally until melted. Transfer to a fondue pot and keep warm, or serve immediately in a warm bowl.

6 medium to large fresh strawberries and ½ cup crushed ice.

or

2/3 cup frozen strawberries

1 ½ oz. Light rum (or Vodka for a Strawberry Coloda)

1 tbsp lime or lemon juice

1 tsp sugar (or to taste)

Blend all ingredients in a food processor or blender until smooth, like slush. Pour into a chilled stemmed glass, and garnish with a whole berry cut to sit on the rim.

Strawberry Frappe

1-1/2 cups Springridge strawberries 

4 tbsp. sugar

2/3 cup milk

8-10 ice cubes

Wash and hull strawberries. Combine berries, sugar, milk and ice cubes in blender. Blend until frothy. Serve immediately. This recipe is also excellent with fresh or frozen blueberries, raspberries or peaches from Springridge Farm.

Strawberry Lemonade

1 cup pureed strawberries, fresh or frozen
5 cups cold water
1 cup lemon juice, fresh or concentrate
1 cup sugar

Mix sugar and 1 cup water. Bring to boil and boil until all the sugar is completely dissolved. Cool. Add remaining cold water, lemon juice and pureed strawberries. Serve with ice. Garnish with lime or lemon slices, mint leaves, or fresh strawberry slices.
Yields 1-1/2 quarts.

Strawberry Spinach Salad

3-4 cups fresh strawberries
1-1/2  lbs fresh spinach
1/3 cup pecans (walnuts or pinenuts)
1 tin mandarin oranges
Springridge Strawberry Dressing

Wash spinach and pat dry. Slice strawberries in half. Drain oranges. Place separetly in refrigerator. When ready to serve combine in a large salad bowl: At the table, pour desired amount of dressing over and gently toss. Divide between individual salad bowls and sprinkle nuts sparingly over top. Serves 8. Delicious with French stick for a summer lunch.

Strawberry Buttermilk Scones

3 cups all purpose flour
1/3 cup sugar
2-1/2 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
¾ cup unsalted butter
1 cup strawberries chopped
1 cup buttermilk

Combine dry ingredients in a medium bowl.  Using a pastry blender, cut cold butter into dry ingredients until the mixture resembles coarse meal.  Add strawberries and buttermilk; mix gently with a fork until mixture forms a rough dough.  Knead briefly on a floured work surface.  Cut dough in half; pat each half into a 7” round; divide each into 6 wedges.  Bake for 10-12 minutes at 425 F.  Serve warm with butter, devon cream or as shortcake with strawberries and cream.

Strawberry Meringues

3 egg whites (room temperature)
1 tsp. vanilla
¼ tsp. cream of tartar
1 cup sugar
dash of salt
Vanilla ice cream
3 cups sliced strawberries

Beat egg whites, vanilla, cream tartar and salt to soft peaks.  Gradually add sugar, beating until very stiff peaks form.  Spoon onto a parchment lined cookie sheet.  Form 8 round shells (1/2 cup each).  Bake at 275 F for 1 hour.  Turn off heat and let dry in oven at least another 2 hours.  Fill shells with ice cream and top with strawberries.  Serves 8.

Strawberry Honey Pops

6 cups (2lbs) strawberries
1/3 cup Springridge Honey
24-4oz. paper cups
24 popsicle sticks

Puree strawberries with honey.  Pour into paper cups, about ½ full.  Drop a stick in each.  Freeze.

Frozen Strawberry Dessert

1 cup flour
¼ cup brown sugar
½ cup finely chopped pecans
½ cup melted butter
2 egg whites
1 cup white sugar
2 cups frozen strawberries
1 tbsp. lemon juice
1 cup whipping cream

thaw strawberries, set aside.  Mix flour, brown sugar, pecans, butter and sprinkle on a cookie sheet.  Bake 10 minutes at 325F.  Put 2/3 of crumb mixture in the bottom of a 9”X13” pan.  Combine egg whites, white sugar, berries, lemon juice and beat well (5-7 minutes) until peaks form.  Whip cream and fold into strawberry mixture.  Spoon over crumbs.  Sprinkle remaining 1/3 crumbs on top.  Freeze and serve.

Strawberry Kiwi Salad

6 cups mixed baby greens
2 cups sliced strawberries
½ cup sliced kiwi
½ cup red onion (sliced thin)
1/3 cup toasted sliced almonds

Dressing:
¾ cup olive oil
¼ cup lemon juice
2 tbsp. honey
salt and pepper to taste

Combine dressing ingredients in a jar.  Shake well.  Pour over tossed salad ingredients.  Serves 6

Strawberry Bacon Salad

6-8 cups mixed greens
2 cups sliced strawberries
¼ cup sliced green onion
150 g. double smoked bacon
½ cup Springridge Strawberry Vinaigrette

Dice bacon, fry over medium heat until brown; drain.  In a large bowl, toss greens, berries, green onions and bacon.  Add vinaigrette.  Toss and serve.

Strawberry Salsa

2 cups strawberries
¼ cup red onions
2 green onions
1 jalapeno pepper (remove seeds)
3 tbsp. cilantro leaves
¼ cup Catalina dressing
1 tsp. cumin
1 lime
salt and pepper

Dice strawberries, red and green onions, pepper and cilantro.  Toss to combine.  Add dressing, cumin, juice of lime, salt and pepper to taste.  Chill and serve with tortilla chips.

Strawberry Cobbler

6 cups strawberries
½ cup sugar
2 tbsp. cornstarch
¼ cup soft butter
1 egg
½ tsp. vanilla
¾ cup all purpose flour
½ tsp. baking powder
¼ tsp. salt
¼ cup sliced almonds

Halve strawberries if large.  Toss with ¼ cup sugar and cornstarch in a 9”x9” baking dish.  Cream butter and sugar; add egg and vanilla.  Stir in remaining ingredients and combine well.  Using fingers, spread topping over strawberries.  Bake 25-30 minutes at 350 F.

Strawberry Tea Bread

3 eggs
1 cup sugar
1 cup salad oil
1 tbsp. vanilla
2 cups flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
1-1/2 cup quick oats
2 cups crushed strawberries

Beat eggs and sugar, add oil and vanilla.  Sift together flour, cinnamon, salt, baking soda and baking powder.  Mix in oats.  Mix dry ingredients into egg mixture.  Add crushed strawberries and mix well.  Pour into 2 greased and floured 8”x4” loaf pans.  Bake for 45 minutes at 375 F.  Freezes well.

Strawberry Pie

4 cups fresh strawberries
¾ cup white sugar
1-1/2 tbsp. cornstarch
1 tsp. lemon rind
1 tbsp. lemon juice
9” baking pie shell

Crush 1-1/2 cups strawberries and place in a saucepan.  Add sugar, cornstarch and lemon.  Cook, stirring constantly until glossy.  Fill pie shell with whole berries, points up.  Pour strawberry syrup over berries, covering completely.  Chill before serving.

Strawberry Shortcake

2 cups all purpose flour
2 tbsp white sugar
3 tsp.  baking powder
½ tsp. salt
½ cup butter
1 beaten egg
2/3 cup light cream
4 cups sugared sliced strawberries
1 cup whipping cream

Sift together dry ingredients; cut in butter until mixture resembles course crumbs.  Combine egg and light cream; add all at once, stirring just enough to moisten.  Spread dough in greased 8” round pan.  Bake at 450F for 15-18 minutes.  Remove from pan; Cool on rack 5 minutes.  Split into 2 layers; lift top off carefully.  Butter bottom layer.  Whip whipping cream.  Spoon strawberries and whipping cream between layers and over top.  Serve warm.