strawberry recipes

Strawberry Liqueur

Strawberry Liqueur

With strawberries coming into season, this is the time of year to enjoy them. I have been eating strawberries in breakfasts, desserts and salads. I will be making strawberry jam and freezing berries, too.

Another way to preserve strawberries, is by making a liqueur with them.  It is pretty simple. Just combine berries with vodka and a small amount of powdered sugar. I use half gallon canning jars for this, but you could use any food safe container with a tight fitting lid. Let the mixture steep long enough for the berries to infuse the alcohol with their flavor. You can sweeten it later on, or even leave it unsweetened, if you prefer. I like to sip the liqueur as is, or serve on the rocks with a splash of club soda.

 

Strawberry Liqueur

 

3 cups fresh strawberries, sliced

3 T. powdered sugar

3 c. vodka

1 c. simple syrup*

Sprinkle powdered sugar over berries and let dissolve. Pour over vodka and let steep 2 weeks. Crush berries and strain then filter. Add sugar syrup and mature 1 week. Makes 5 cups.

 

*Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. You can sweeten your liqueur with honey, if you prefer. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey. Add to suit your taste.

Strawberry Filled Chocolate Crepes

Chocolate Crepes with Strawberries

Since strawberries are in season, I feel the need to share as many strawberry recipes this week as I can. This is one of my favorites. The chocolate crepes pair so nicely with the fresh berries.

If you haven’t made crepes, this might be just the reason to start. I often make a double batch of the crepes, then freeze some, between layers of wax paper. That way I can have crepes whenever I want.

Truth is, you can fill these crepes with all sorts of stuff. I had fresh berries, so that is what I used. I added some Kahlua to the batter for a little extra flavor and it worked out just great.

 

Here is the recipe.

Chocolate Crepes

1 c. flour
4 eggs
1 1/2 c. milk
¼ c. cocoa
3 T. sugar
¼ c. Kahlua or other coffee flavored liqueur or ¼ c. strong coffee
1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 1 tablespoon of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 18.

Strawberry filling: I just sliced a couple of pounds of berries and added a little sugar- about ½ cup- a tablespoon of vanilla and a healthy dash of cinnamon.
When filling the crepes I spooned some berries down the center of the crepe and added some whipped cream. Folded over, topped with a few berries and another bit of whipped cream.

Strawberries and Cream Bread

Strawberries and Cream Bread

I have posted this recipe before, but have been getting requests for it, so I thought it was worth sharing again. Since fresh berries are in season, it seemed like the right time to post this recipe again.

This is one of my favorite quick breads. The bread is tender and full of the sweet taste of fresh strawberries.  The batter will be very thick- don’t worry- it is supposed to be that way. When it cooks, the juices from the fresh berries keeps it moist. I always end up making a double batch, one to eat fresh and one to give as a gift, or freeze. It is fine just the way it is for dessert, or top slices with ice cream, whipped cream or some melted chocolate.

 

Strawberries and Cream Bread

1 ¾ c. flour

½ t. baking powder

½ t. baking soda

½ t. salt

½ t. each  cinnamon and nutmeg

½ c. butter, at room temperature

¾ c. sugar

2 eggs, room temperature

½ c. sour cream, room temperature

1 t. vanilla

1 c. fresh strawberries, coarsely chopped*

¾ c. chopped nuts, optional

 

Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in strawberries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.

*  frozen berries are not recommended in this bread.

Amy’s Strawberry Fritters

Amy’s Strawberry Fritters

I decided to name these fritters after my friend, Amy, since she is the reason I made them. Amy had been sick on and off for several weeks with an upper respiratory infection. I wanted to make her feel better- so I made her some tiramisu doughnuts, which she loves. I also made her some banana fritters.

The problem was, Amy isn’t crazy about bananas. I am really not sure how I didn’t know that before. Her family ate the banana fritters, but I still wanted to make her some fritters she would like.

Since I KNOW she likes strawberries, I made these fritters for her. I never made fritters with strawberries in them before, so I thought it would be only be right to name them after her.

We all got together once she was feeling better. I made these for dessert, along with more doughnuts. She gave them two thumbs up.

They are very good. Slightly crisp on the outside, tender in the middle with juicy bits of strawberry. They aren’t very sweet on their own, but once rolled in powdered sugar, or glazed, they are plenty sweet for dessert. I will certainly make these again. Thanks, Amy, for the inspiration.

Amy’s Strawberry Fritters

2 c. flour

2 T. sugar

2 T. baking powder

1 T. cinnamon

1/2 t. salt

1 c. milk

2 eggs, beaten

2 T. melted butter

1 c. diced strawberries

oil for frying

Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the berries. Heat oil to 375. If using gluten-free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about  4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. While warm roll in powdered sugar, cinnamon sugar or drizzle with a powdered sugar glaze. Makes about 32.

Strawberry and Lavender Ice Cream

Strawberry and Lavender Ice Cream

Strawberry and Lavender Ice Cream

I make a lot of homemade ice cream and sorbet this time of year. I am always looking to add a new flavor, to change things up a little. I add herbs and spices to other dishes, so why not ice cream?  If you are looking for a slightly different ice cream flavor you might think about spicing it up. I added lavender blossoms to my strawberry ice cream and ended up with a truly wonderful confection.  You can get creative and add other seasonings to make your homemade ice cream special. Cinnamon, nutmeg, allspice, basil, lemon peel, pepper and other spices and herbs can all add interest to your frozen desserts. Open your mind up to experimenting and see what you can come up with. I made this the other day and wanted to share the recipe with you.  Can’t wait to make it again.

 

Strawberry and Lavender Ice Cream

2 c. chopped strawberries

1 c. sugar

1 T. lavender blossoms

1 T. vanilla

2 c. cream or  half and half or a combination. You can also use some milk or even almond or rice milk.

Additional sugar to taste

Place strawberries, lavender, vanilla  and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an sir- tight container and place in freezer. Makes about 1 quart.

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