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Keeping with the theme of using fresh, local foods in season, this week’s column features three more ideas for strawberry treats. Use these ideas for dessert or a refreshing snack. Local strawberries are approaching their peak season at local pick-your-own markets and grocery stores, with the season generally lasting to about the first week in July.
When choosing strawberries, remember that bigger is not always better. The sweetest and most flavorful berries have a fresh, shiny look and a sweet fragrance.
Rinse berries and dry on paper toweling before hulling so they absorb less water. Never wash strawberries or remove the caps or hulls until just before you are ready to use them. Washing removes the natural protective outer layer and hastens spoiling.
Strawberry Dip1 (8-ounce) package cream cheese at room temperature
1/3 cup brown sugar packed
¼ cup powdered sugar
1 teaspoon vanilla
3 tablespoons milk
Place all ingredients in a mixing bowl and beat until smooth. Chill for 30 minutes. Serve with freshly washed and dried ripe berries with the hulls left on for “handles.” Refrigerate any leftover dip in a tightly covered container for up to a week.
Strawberry Shake1 pint of fresh strawberries, cleaned and hulled
1 pint vanilla ice cream, softened
2 to 3 whole berries for garnish
Place the strawberries and ice cream in a blender. Puree until smooth, scraping the sides frequently. Spoon into a container with a tight-fitting lid, and freeze for about an hour. Just before serving, stir again to blend. Spoon into tall glasses, and top with a whole strawberry. Freeze any leftovers until ready to use.
Makes 2 to 3 large shakes.
Strawberries in Balsamic VinegarThe vinegar’s tartness actually brightens the fruit’s flavor, and, once chilled, the vinegar loses its bite.
1 quart fresh ripe strawberries, rinsed and hulls removed
2 tablespoons sugar
2 tablespoons balsamic vinegar
Fresh mint leaves for garnish (optional)
Cut strawberries in half lengthwise. Place in a bowl, and toss with sugar and vinegar. Chill at least 30 minutes but no more than 4 hours. Toss just before serving. Spoon into shallow dessert bowls. Garnish with mint leaves if desired.
Makes 4 servings.
Gretchen Skoloda can be reached at gskol@earthlink.net.
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