Strawberry recipes: Red food for Valentine's Day
As heart shaped foods go, strawberries are near the top of the list. They are a must have for a certain February pseudo-holiday there’s nothing like a ripe red strawberry! Not to mention they are rich in nutrients like vitamin C, manganese, folic acid and potassium.
Frozen unsweetened strawberries are similarly nutritious; look organic varieties in the natural food section of the market. While you won’t be dipping these thawed berries into chocolate for display, they do very well for a variety of recipes, from soup to cocktails.
- 4 cups frozen strawberries, fully thawed, and any juice
- 2 cups plain low-fat yogurt
- ½ cup orange juice
- ½ cup sugar
- ½ cup water
- 1/8 teaspoon cardamom
- Combine all ingredients in a blender and puree until smooth. Serve with a sprig of mint on top.
Salmon steaks with strawberry sauce
- 1 cup strawberries
- 1/4 cup crushed tomatoes
- 4 teaspoons malt vinegar
- 4 teaspoons reduced-salt soy sauce
- 1/4 teaspoon oregano
- 1/2 teaspoon basil
- 1 teaspoon chili flakes
- 1/4 teaspoon ground black pepper
- 4 sprigs parsley, chopped
- 1 ½ pounds salmon steaks
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- Crush strawberries with a mortar and pestle. Combine crushed strawberries and their juices with tomatoes, vinegar, soy sauce, oregano, basil, chili flakes, pepper and parsley. Stir well and refrigerate
- Grill the salmon until done.
- Meanwhile, heat the olive oil in a saucepan over medium hear. Add the garlic and saute five minutes.
- Add strawberry sauce to the saucepan, lower heat and simmer ten minutes.
- Place cooked salmon on a serving platter and pour hot strawberry sauce over it.
Strawberry champagne sorbet
- 1/2 cup sugar
- 1/2 cup water
- 1 10 ounce package frozen strawberries, thawed, with juices
- 2 tablespoons lemon juice
- 1 1/2 cups champagne
- Extra/fresh strawberries for garnish
- Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat and let cook completely.
- Place strawberries in a food processor; puree until smooth.
- Combine pureed strawberries with cooled syrup, lemon juice and champagne. Chill 2 hours.
- Place mixture in an ice cream maker and process according to manufacturers instructions.
- Serve garnished with extra strawberries.
Strawberry pistachio tart
- 2 cups plus 2 tablespoonsunsalted butter, softened, divided
- Pinch of kosher salt
- 1/3 cup confectioners sugar, sifted
- 1 cup shelled pistachios, ground, divided
- 2 eggs
- 1 teaspoon vanilla extract
- 1 2/3 cups flour
- 1/3 cup sugar
- 2 cups strawberries, fresh, or frozen and fully thawed
- 3 or 4 tablespoons strawberry jam
- ¼ cup shelled pistachios, chopped
- Combine 14 tablespoons butter, ½ cup ground pistachios salt, and confectioners sugar until creamy.
- Add one egg, vanilla and a tablespoon of flour. Beat until smooth.
- Stir in the rest of the flour until it makes a sticky dough. Wrap in plastic and refrigerate one hour.
- Combine remaining ground pistachios, remaining egg, sugar, and remaining butter until smooth. Refrigerate until firm.
- Preheat oven to 375 Fahrenheit. Grease and flour a 10 inch tart pan.
- Roll out the pastry on a board, then transfer to the tart pan, pressing the edges in where necessary. Dock the bottom of the pastry with a fork.
- Spread the pistachio cream evenly along the bottom of the tart pan.
- Bake 20 minutes. Allow to cool completely.
- Heat the strawberry jam in a small saucepan.
- Top the tart with the strawberries, and brush with the warm jam. Sprinkle with chopped pistachios.
- Splash of dry vermouth
- 2 handfuls of strawberries
- Small handful fresh mint leaves
- 2 handfuls of ice cubes
- 5 ounces vodka
- Splash dry vermouth into well chilled martini glasses. Place 2-3 strawberries in the bottom of the glasses.
- Put the remaining strawberries and the mind in a cocktail shaker and crush well with the handle of a spoon.
- Add the ice cubes and vodka. Shake well and strain into the glasses.