Strawberry season in full swing
Published 2:43 am Thursday, May 7, 2009
By By Lisa Tindell
Fruits and vegetables are always best when served in season. Nothing could be truer, especially when it comes to strawberries.
Strawberry season is in full swing with the strawberries being fairly plentiful this year. The ones I have been lucky enough to get my hands on have been really sweet and juicy. There is a lot to be said for sun-ripened goodness when it comes to fresh fruits and vegetables. The strawberries in the grocery stores are acceptable substitutes when you can’t get your hands on truly fresh strawberries, but nothing compares to homegrown goodness.
My son loves strawberries and I’ve been guilty of purchasing a flat or two already this season. I even took some good Alabama strawberries to share with my Louisiana relatives a week or so back. They couldn’t believe how red the berries were and how sweet they tasted. They agreed that strawberries like the ones I took from Alabama certainly couldn’t be found in their part of Louisiana.
I hope you are able to get your hands on some great strawberries while they are at their peak of freshness. Just in case you do find good berries, you may want to hang on to the recipes I’ve found to share with you this week.
This first recipe is a good one to use if you are a strawberry and salad lover. The dressing is very easy to make and can be doubled for use another day. The dressing will keep in the refrigerator for up to two weeks.
Strawberry Vinaigrette
1 cup olive oil, 1/2 pint fresh strawberries, halved, 2 tbsp. balsamic vinegar, 1/2 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. dried tarragon, 1/4 tsp. white sugar
In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.
This next strawberry recipe is another one that uses fresh strawberries and cream cheese. I can’t think of anything more appetizing that those ingredients put together for a wonderful treat.
Strawberry Delight
1 cup butter, softened, 1 1/2 cups all-purpose flour,1 cup chopped pecans, (8 ounce) package cream cheese, softened, 2 1/2 cups confectioners’ sugar, 1 (12 ounce) container frozen whipped topping, thawed, 1 1/2 quarts fresh strawberries, halved, 1 (8 ounce) jar ready-to-use strawberry glaze
Preheat oven to 350 degrees. Mix the butter, flour, and pecans in a bowl, and press into a 9×13 inch baking dish. Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool. In a bowl, mix the cream cheese and confectioners’ sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate eight hours, or overnight. Top with strawberries and drizzle with glaze to serve.
Using the berries to create a decadent dessert will make you the envy of the neighborhood and get you ranked as the best cook in the world by your family.
Lisa Tindell is news editor for the Brewton Standard. She can be reached at (251) 867-4876 or via email at lisa.tindell@brewtonstandard.com