- The Lazy Gastronome
-
https://www.lazygastronome.com
-
Ten Recipes for the Season of Strawberries!
Posted By
HelenFern
On
In
Fruit,Fruits and Vegetables,Side Dishes,strawberry |
2 Comments
In some places it’s already strawberry season and my plants are loaded with berries! I love those ruby red treats! Check out some of the ideas for things to do with any strawberries that may not have gotten eaten on the way home from the berry farm!
Now head on out to the farmer’s market – or to your garden if you’re lucky, and grab some berries to start enjoying!
Here are some things that are perfect for Strawberries!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Fruits and Vegetables,Rhubarb,strawberry,Sweet Treats |
11 Comments
Yesterday was National Strawberry Rhubarb Pie day. I love the combination of strawberries and rhubarb, but not a huge pie fan. So I compromised. I made a strawberry rhubarb topping.
Rhubarb[14] and strawberries are one of my favorite combinations. Rhubarb starts coming on in May and just as it’s finishing, the strawberries burst on the scene. So what better way to say good bye to Spring and hello to Summer? And best of all, it’s so easy!
Here’s How to Do it:
Put all the ingredients (except the optional bourbon) into a medium sized saucepan and bring to a boil.
Reduce the heat to medium-low, add the bourbon, and simmer for about 30 to 40 minutes, or until the fruit has broken down and the sauce has thickened.
Remove from the heat and allow to cool.
Serve cold or hot over ice cream or pudding or, like we did when I was a kid, just put some in a bowl and enjoy!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Fruits and Vegetables,ice cream,strawberry,Sweet Treats |
5 Comments
Ice Cream. What says summer better? And on this summer solstice, I offer to you a delicious, dairy free ice cream made with delicious, fresh summer strawberries! It’s super easy and really refreshing!
What you need:
1 can sweetened condensed coconut milk (7.5 oz)
8 oz. tub of frozen, non-dairy topping – thawed in refrigerator
1 Quart fresh strawberries, cleaned and hulled
¼ cup water
2 Tablespoons sugar
How to Do it:
Bring the water to a boil. Add the sugar and continue to boil until the sugar dissolves (about 3-5 minutes). Remove from the heat.
Completely empty the can of coconut milk into a blender,
scraping the sides to get it all. Add the strawberries and the sugar water. Blend until the strawberries are blended into the mixture.
Transfer to a large bowl. Gently fold in the frozen topping.
Place in a freezer container with a lid and freeze.
Because this has not milk fat and low sugar, it’s going to freeze harder than regular ice cream. Let it sit on the counter for 10 to 20 minutes before serving to soften it up.
At that point it tastes just like regular ice cream (or maybe better!)
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Fruits and Vegetables,Salads,Side Dishes,Spinach,strawberry,Vegetables |
6 Comments
I love this time of year. The farmer’s market is huge and full of so many fresh treasures! I spent the day with my brother and brought home so many delicious treats.
Here is a great salad made from fresh savoy spinach, sweet and juice sweet Anne strawberries, candied walnuts from a local orchard and a homemade strawberry vinaigrette. And it’s delicious!
Ready to try it?
What you need:
4 – 6 cups fresh spinach leaves – cleaned, stemmed and torn into small pieces
8-10 strawberries, sliced
Walnuts
½ cup chopped walnut pieces
1/2 teaspoon butter
1 teaspoon raw sugar
Small pinch of allspice and cinnamon
Vinaigrette
¼ cup good quality olive oil
1/8 cup white wine vinegar
5 large, fresh strawberries
1 lavender blossom (fresh or dried)
2 arugula leaves
½ teaspoon salt
How to Do it:
First candy the walnuts. Start by heating a cast iron skillet. Drop the walnuts and butter in and shake the pan until the walnuts begin to be fragrant and start browning lightly. Add the sugar, allspice and cinnamon and continue to cook until the sugar is melted. Remove from the pan and cool.
Next make the dressing. Place all the ingredients for the vinaigrette in a blender and puree until it’s all smooth. Pour into a salad dressing bottle and chill.
When you’re ready to eat, toss the spinach, sliced strawberries and walnuts in a large salad bowl. Dress it the way you like it (I only like a little bit) and toss until all the leaves are coated.
Here are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Breakfast,Brunch,Fruits and Vegetables,strawberry |
9 Comments
We still have some of those beautiful strawberries around the Northwest – sweet and juicy!
You ready for a sweet treat that has lots of luscious strawberries? Well here it is-
Triple Strawberry Pancakes
It’s pretty easy to do – start with making the cream, then set it aside to chill. Next, make the syrup. I like to serve it warm, but cold is delicious too. And then, make the pancakes. Put it all together, and voila!
Syrup
½ cup sugar
¾ cup water
1 cup diced strawberries
Place all ingredients in a blend and blend until smooth. Pour into a sauce pan and heat to boiling. Reduce heat and simmer for about 30 minutes, until it is thick like syrup.
Add fresh grated nutmeg – about 1/3 of a nut.
Cream
3T sour cream
3T brown sugar
Mix well. If you like firm cream, put it back into the refrigerator until you’re ready to use it. I like a thinner cream so I leave it out on the counter.
Pancakes
1 ¼ cup all-purpose flour
3 Tablespoons Sugar
2 teaspoons baking powder
¾ teaspoon of salt
1 large egg – beaten
1 ½ cup milk
¾ cup chopped strawberries
Butter cut into thin slices.
12 strawberries to put on top of pancakes – sliced or whole
Mix dry ingredients until blended. Add egg and milk and mix well
Carefully fold the strawberries in so that they do not break.
Pour small rounds into a hot, cast iron skillet and cook until it starts to bubble. Flip and cook until done. Add a small pat of butter to the top of each pancake.
Place one or two pancakes on a plate. Top with fresh slices or whole strawberries. Pour strawberry syrup over it and top with cream – and enjoy!