Local strawberries arrive soon! Here are three simple ways to enjoy their ruby sweetness.
First, a crumble made with a magical combination of strawberry, chocolate, banana. So good! Next, a '"fool" made with strawberries, that an old English strawberries 'n' cream combination. Mine version is plumped up with the tang of Greek yogurt and a touch of orange. Finally, just wait until you taste a most elegant strawberry dessert, oh-so-simple strawberries in wine.
My house backs up to a park. Well, that’s what I call it. The neighbors who live there call it their back yard.
Saturdays, the "park" gets mowed and trimmed by a man or two and a boy or two. From their friendly waves and hallos across the fence, it’s no stretch to surmise they may have been born elsewhere.
Last year, during the height of the Congressional immigration storm, one of Mother Nature’s blew through town, littering the park with sticks and branches and limbs.
(Ever picked up two acres of sticks? It’s tedious, back-bending work. As girls, my sister and I dreaded this spring assignment. We worked, slowly. We complained, loudly.)
Next day, a boy of 11 or so collected sticks all morning, never resting, never complaining, hauling armfuls of brush to a growing pile near the street. In his ears were the telltale white buds of an iPOD, one of the coveted digital music players.
I don’t know how immigration reform will work out.
What I do know is that this kid dreams of life’s equivalent of an iPOD.
And he expects to earn it.
And that it is wholly American – some how, some way – to afford his dream.
Time to table: 45 minutes
- 16 – 20 strawberries, hulled, in chunks if large
- 2 bananas, in chunks
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 2 tablespoons cold unsalted butter, diced small
- 2 ounces bittersweet chocolate, chopped roughly
- Pinch salt
Preheat oven to 375F/190C.
Divide the fruit among four one-cup ramekins and toss gently.
In a small bowl, mix the remaining ingredients with a fork or your fingers until coarsely crumbly. Spoon mixture onto the fruit, letting it slip into the cracks.
Bake for 25 – 30 minutes or until golden and bubbly. Serve warm!
Makes 7 cups, easy to divide for fewer servings
- 1/3 cup non-fat Greek yogurt or low-fat sour cream
- 4 tablespoons sugar
- Zest & juice of 1 orange
- 1 tablespoon orange liqueur, optional but lovely
- 1 pound strawberries, hulled and roughly chopped
- 2 cups cream
In a food processor, combine the yogurt, sugar, orange zest, orange juice and liqueur, pulse until smooth. Add the strawberries and pulse two or three times, just enough to make small bites but without puréeing.
Whip the cream. Gently fold the berry mixture into the whipped cream. Arrange in serving dishes.
Serve immediately or chill and serve within a couple of hours.
STRAWBERRIES in WINE
Makes enough for 1 to many
- Fresh strawberries
- Lemon zest strips
- Fruity red wine or dry sherry (my favorite)
Slice strawberries, then toss with a spoon of sugar, strips of lemon zest and a splash of a wine or sherry. Let rest for an hour before serving, gently stirring occasionally. Yes, it's that easy!
More Strawberry Desserts
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