Post by raventx1 on Jul 11, 2006 21:03:34 GMT -5
Strawberries
**************************************
History
Tips on using
How to Freeze your berries
Berry Bad Jokes
The Recipes
STRAWBERRY SOUP
STRAWBERRY ICE
FROZEN STRAWBERRY CAKE
REFRIGERATOR STRAWBERRY PIE
STRAWBERRY CRUMB PUDDING
STRAWBERRY SAUCE
STRAWBERRY MOUSSE
**************************************
History
Strawberries are thought to have been cultivated in ancient Rome. The strawberry, as we know it, was originally grown in northern Europe. The berries seem to be strewn among the leaves of the plant, first giving the name strew-berry, which later was changed to strawberry.
In France, strawberries were cultivated in the 13th Century for use as a medicinal herb. It is said that the leaves, roots and fruits of this variety of strawberry were used for a digestive or skin tonic. Internally, the berry was used for digestive upset, while the leaves and the roots were used for gout. Externally, it was used for sunburn and skin blemishes, and the fruit juice was used for discolored teeth.
The first American species of strawberries was cultivated about 1835, with the first important American variety, the Hoveg, grown in 1834, in Massachusetts. The hybrid variety was developed in France. The strawberry is considered one of the most important small fruits grown in the Western Hemisphere. Today every state in the United States and every province in Canada grow the strawberry plant.
Tips on using
The best strawberries are the ones you pick yourself or buy from your local strawberry fields. Farm fresh strawberries are hours old with little or no handling and no traveling. To enjoy the flavor and fragrance of fresh-picked strawberries, look for plump, bright red and fully ripe berries. Caps should be attached green and fresh looking. The size of the strawberry is not important. All strawberries, large and small, are equally sweet and juicy.
Choose locally grown strawberries during the harvesting session, they will be the freshest and the most flavorful. When picking strawberries, try to pick early in the morning or later in the day when the fruit is cool. Strawberries are best used within 2-3 days of picking. Cover and store them unwashed in the refrigerator. Do not crowd or press.
Berries are sold by weight or volume. Container sizes vary from farm to farm: pints, quarts or larger. A pint box of medium sized berries will generally hold 2 cp. (500 mL.). 2 cp. (500 mL.) of berries, crushed will yield about 1 cp. (250 mL.) of purée.
Sort and remove any bruised or damaged berries as soon as possible and use in sauces, purées or jams. Place the berries in cool, well-ventilated containers (32 to 40° F / 0 to 5° C). The moisture content of Fresh Strawberries is high, so store uncovered or loosely covered. Hull strawberries and rinse gently JUST before serving. Careful storing and handling will maintain their maximum flavor, color and texture.
How to Freeze your berries
Fill freezer containers with prepared sliced, or washed and dried berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 1 tbsp. (15 mL.) of lemon or limejuice and pour over berries before freezing. Seal, Label and Date.
Fill freezer containers with prepared berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 4 cp. (1 L.) sugar; stir to dissolve. Pour over berries. Seal, Label and Date. Allow 1-1/2 cp. (125 mL.) prepared fruit and 1/3 to 1/2 cp. (75 to 125-mL.) syrup per 1-pint (500 mL.) container.
*******************************************
Berry Bad Jokes
:-) Why were the little strawberries upset?...Because they were in a JAM!
:-) What do strawberries wear to bed?... Their JAMmies!
:-) Where do strawberries like to go for vacation?... JAMaica!
:-) Want is the most common injury among strawberries?... JAMs!
:-) What do you call a strawberry party?... A JAMboree!
:-) What did the Jamaican strawberry say?... "We be JAMmin' Mon!"
:-) What do you call a strawberry in a suitcase?... JAM-Packed!
:-) What do you get when you put strawberries in your socks?... Toe JAM!
:-) What is a strawberries favorite instrument?... A JAMbourine!
:-) What do call a bunch of little strawberries in their cars?... Traffic JAM!
********************************************
The Recipes
STRAWBERRY SOUP
STRAWBERRY ICE
FROZEN STRAWBERRY CAKE
REFRIGERATOR STRAWBERRY PIE
STRAWBERRY CRUMB PUDDING
STRAWBERRY SAUCE
STRAWBERRY MOUSSE
STRAWBERRY SUNSHINE
AMISH COUNTRY STRAWBERRY PIE
DECADENT STRAWBERRY BUTTER
********************************************
STRAWBERRY SOUP
~Submitted by Fancy, Aurora, NE
This winning soup is served at the Morning Glory Inn, South Side, from Pittsburgh Post-Gazette. Enjoy and accept compliments for the easiest chilled soup you'll ever make.
* 1 1/2 pounds frozen strawberries (almost thawed)
* 1/4 cup vanilla yogurt
* 1 pint heavy cream
* 1/2 teasthingy vanilla
Place strawberries in blender and puree until smooth. Add yogurt and blend.
Pour strawberry mixture into large bowl. Add cream and vanilla and stir until blended. Chill.
To serve: Place 1/3 cup soup into a rimmed soup bowl. Garnish with a thin slice of fresh strawberry and a mint sprig.
STRAWBERRY ICE
(grandkids love this) ~Submitted by Patti, Aurora, NE
Serves 6.
1 qt fresh strawberries
3/4 cups sugar
1/4 tsp salt
1/3 cup water
2 tbs lemon juice
Cook strawberries with sugar, salt and water until tender. Press through sieve, add lemon juice and freeze in refrigerator tray until firm. Scrape up thin layers of the mixture with an inverted sthingy and beat back and forth in tray until mixture is smooth. Serve at once.
FROZEN STRAWBERRY CAKE
~Submitted by Patti, Aurora, NE Serves 6.
1 1/2 cups crushed strawberries
2/3 cup sugar
1 tbs lemon juice
3 cups graham cracker crumbs
1/2 cup cream
1 1/2 tsp vanilla
Combine ingredients in order listed and blend well. Line a freezing tray with oiled paper, fill with the mixture and freeze until firm. Cut into squares, top with whipped cream and a few pecan meats if desired.
REFRIGERATOR STRAWBERRY PIE
~Submitted by Fancy, Aurora, NE
1/4 cup butter
1 cup graham cracker crumbs
1 pint strawberries
2/3 cup sugar
1/8 tsp salt
1 tbs lemon juice
2 tsp unflavored gelatin
1/2 cup cold water
1 cup heavy cream, whipped
1 tsp vanilla
Melt butter, combine with crumbs and mix thoroughly. Pat buttered crumbs evenly over sides and bottom of pie plate and chill. Hull and wash berries and cut into small pieces. Mix with sugar, salt and lemon juice. Soften gelatin in cold water for 5 minutes, dissolve over low heat and combine with strawberry mixture. Fold in whipped cream, add vanilla and turn into crust. Chill for 1 1/2 hours or until firm. Two or three large berries and a small amount of whipped cream may be reserved for garnishing.
STRAWBERRY CRUMB PUDDING
~Submitted by Fancy, Aurora, NE
2 tbs butter
1/2 cup sugar
1 cup bread crumbs
2 beaten egg yolks
2 cups milk
strawberries for garnish
Cream butter, gradually add sugar, egg yolks, milk and crumbs. Mix lightly, turn into greased pudding dish. Cover and bake in moderate (350 deg) oven about 30 minutes or until firm. Unmold and when cold, cover with seasoned whipped cream. Place the berries around the pudding.
STRAWBERRY SAUCE
~Submitted by Fancy, Aurora, NE
1 cup powdered sugar
1 egg white
1/3 soft butter
1 cup ripe berries, mashed
Cream sugar and butter. Add beaten egg white. When smooth, add the mashed berries.
STRAWBERRY MOUSSE
~Submitted by Fancy, Aurora, NE
1/2 cup sugar
1/3 cup water
1 cup cream, beaten stiff
1 egg white
1/3 strawberry pulp
1 tsp lemon juice
Boil sugar and water till threads, add slowly to beaten egg white. Add the mashed strawberry pulp and lemon juice; fold in the stiffly beaten cream last.
STRAWBERRY SUNSHINE
~Submitted by Fancy, Aurora, NE
(This was grandmere's recipe, no electricity, no refrigeration)
6 cups washed, hulled berries
6 cups sugar
Mix the berries and sugar in an aluminum pan. Let stand for 30 minutes. Then boil for two minutes Pour into platters, set on a flat surface in the sun. and cover with a glass. Stir the mixture several times during the day. Bring the mixture in the house at night and return to the sun until the mixture is very thick and syrupy and the berries have become plump. Pour into sterilized jars and when cool cover with melted paraffin.
AMISH COUNTRY STRAWBERRY PIE
~Submitted by Jean, Syracuse, NY
1 baked 9 inch pie shell
1 tbsp. powdered sugar
3 oz. cream cheese
1 1/2 qts. Whole strawberries
1 c. sugar
2 tbsp. white Karo
1 c. water
3 tbsp. strawberry Jello mix
Pinch of salt
3 tbsp. cornstarch
Beat cream cheese with sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries.
DECADENT STRAWBERRY BUTTER
This recipe is off the RecipeZaar site and it is delicious.
"This is such a simple way to add elegance to your breakfast table. This is what the Homestead Inn Guest House in Maine serves with their morning croissants and bagels. It is much better, of course, if you make it with homemade strawberry jam. I have made it with blackberry and raspberry jam as well. It is a little something that will make your guests think you are a kitchen genius."
Serving Size is an estimate. 20-25 servings
1/2 cup unsalted butter, room temperature
1/4 cup strawberry preserves or strawberry jam
1/8 cup fresh strawberries, chopped
Beat butter until creamy. Beat in preserves, 1 tablesthingy at a time... It may look curdled, but not to worry!
Fold in fresh strawberries.
Keep in refrigerator; before serving, let it soften at room temperature without stirring.
**************************************
History
Tips on using
How to Freeze your berries
Berry Bad Jokes
The Recipes
STRAWBERRY SOUP
STRAWBERRY ICE
FROZEN STRAWBERRY CAKE
REFRIGERATOR STRAWBERRY PIE
STRAWBERRY CRUMB PUDDING
STRAWBERRY SAUCE
STRAWBERRY MOUSSE
**************************************
History
Strawberries are thought to have been cultivated in ancient Rome. The strawberry, as we know it, was originally grown in northern Europe. The berries seem to be strewn among the leaves of the plant, first giving the name strew-berry, which later was changed to strawberry.
In France, strawberries were cultivated in the 13th Century for use as a medicinal herb. It is said that the leaves, roots and fruits of this variety of strawberry were used for a digestive or skin tonic. Internally, the berry was used for digestive upset, while the leaves and the roots were used for gout. Externally, it was used for sunburn and skin blemishes, and the fruit juice was used for discolored teeth.
The first American species of strawberries was cultivated about 1835, with the first important American variety, the Hoveg, grown in 1834, in Massachusetts. The hybrid variety was developed in France. The strawberry is considered one of the most important small fruits grown in the Western Hemisphere. Today every state in the United States and every province in Canada grow the strawberry plant.
Tips on using
The best strawberries are the ones you pick yourself or buy from your local strawberry fields. Farm fresh strawberries are hours old with little or no handling and no traveling. To enjoy the flavor and fragrance of fresh-picked strawberries, look for plump, bright red and fully ripe berries. Caps should be attached green and fresh looking. The size of the strawberry is not important. All strawberries, large and small, are equally sweet and juicy.
Choose locally grown strawberries during the harvesting session, they will be the freshest and the most flavorful. When picking strawberries, try to pick early in the morning or later in the day when the fruit is cool. Strawberries are best used within 2-3 days of picking. Cover and store them unwashed in the refrigerator. Do not crowd or press.
Berries are sold by weight or volume. Container sizes vary from farm to farm: pints, quarts or larger. A pint box of medium sized berries will generally hold 2 cp. (500 mL.). 2 cp. (500 mL.) of berries, crushed will yield about 1 cp. (250 mL.) of purée.
Sort and remove any bruised or damaged berries as soon as possible and use in sauces, purées or jams. Place the berries in cool, well-ventilated containers (32 to 40° F / 0 to 5° C). The moisture content of Fresh Strawberries is high, so store uncovered or loosely covered. Hull strawberries and rinse gently JUST before serving. Careful storing and handling will maintain their maximum flavor, color and texture.
How to Freeze your berries
Fill freezer containers with prepared sliced, or washed and dried berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 1 tbsp. (15 mL.) of lemon or limejuice and pour over berries before freezing. Seal, Label and Date.
Fill freezer containers with prepared berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 4 cp. (1 L.) sugar; stir to dissolve. Pour over berries. Seal, Label and Date. Allow 1-1/2 cp. (125 mL.) prepared fruit and 1/3 to 1/2 cp. (75 to 125-mL.) syrup per 1-pint (500 mL.) container.
*******************************************
Berry Bad Jokes
:-) Why were the little strawberries upset?...Because they were in a JAM!
:-) What do strawberries wear to bed?... Their JAMmies!
:-) Where do strawberries like to go for vacation?... JAMaica!
:-) Want is the most common injury among strawberries?... JAMs!
:-) What do you call a strawberry party?... A JAMboree!
:-) What did the Jamaican strawberry say?... "We be JAMmin' Mon!"
:-) What do you call a strawberry in a suitcase?... JAM-Packed!
:-) What do you get when you put strawberries in your socks?... Toe JAM!
:-) What is a strawberries favorite instrument?... A JAMbourine!
:-) What do call a bunch of little strawberries in their cars?... Traffic JAM!
********************************************
The Recipes
STRAWBERRY SOUP
STRAWBERRY ICE
FROZEN STRAWBERRY CAKE
REFRIGERATOR STRAWBERRY PIE
STRAWBERRY CRUMB PUDDING
STRAWBERRY SAUCE
STRAWBERRY MOUSSE
STRAWBERRY SUNSHINE
AMISH COUNTRY STRAWBERRY PIE
DECADENT STRAWBERRY BUTTER
********************************************
STRAWBERRY SOUP
~Submitted by Fancy, Aurora, NE
This winning soup is served at the Morning Glory Inn, South Side, from Pittsburgh Post-Gazette. Enjoy and accept compliments for the easiest chilled soup you'll ever make.
* 1 1/2 pounds frozen strawberries (almost thawed)
* 1/4 cup vanilla yogurt
* 1 pint heavy cream
* 1/2 teasthingy vanilla
Place strawberries in blender and puree until smooth. Add yogurt and blend.
Pour strawberry mixture into large bowl. Add cream and vanilla and stir until blended. Chill.
To serve: Place 1/3 cup soup into a rimmed soup bowl. Garnish with a thin slice of fresh strawberry and a mint sprig.
STRAWBERRY ICE
(grandkids love this) ~Submitted by Patti, Aurora, NE
Serves 6.
1 qt fresh strawberries
3/4 cups sugar
1/4 tsp salt
1/3 cup water
2 tbs lemon juice
Cook strawberries with sugar, salt and water until tender. Press through sieve, add lemon juice and freeze in refrigerator tray until firm. Scrape up thin layers of the mixture with an inverted sthingy and beat back and forth in tray until mixture is smooth. Serve at once.
FROZEN STRAWBERRY CAKE
~Submitted by Patti, Aurora, NE Serves 6.
1 1/2 cups crushed strawberries
2/3 cup sugar
1 tbs lemon juice
3 cups graham cracker crumbs
1/2 cup cream
1 1/2 tsp vanilla
Combine ingredients in order listed and blend well. Line a freezing tray with oiled paper, fill with the mixture and freeze until firm. Cut into squares, top with whipped cream and a few pecan meats if desired.
REFRIGERATOR STRAWBERRY PIE
~Submitted by Fancy, Aurora, NE
1/4 cup butter
1 cup graham cracker crumbs
1 pint strawberries
2/3 cup sugar
1/8 tsp salt
1 tbs lemon juice
2 tsp unflavored gelatin
1/2 cup cold water
1 cup heavy cream, whipped
1 tsp vanilla
Melt butter, combine with crumbs and mix thoroughly. Pat buttered crumbs evenly over sides and bottom of pie plate and chill. Hull and wash berries and cut into small pieces. Mix with sugar, salt and lemon juice. Soften gelatin in cold water for 5 minutes, dissolve over low heat and combine with strawberry mixture. Fold in whipped cream, add vanilla and turn into crust. Chill for 1 1/2 hours or until firm. Two or three large berries and a small amount of whipped cream may be reserved for garnishing.
STRAWBERRY CRUMB PUDDING
~Submitted by Fancy, Aurora, NE
2 tbs butter
1/2 cup sugar
1 cup bread crumbs
2 beaten egg yolks
2 cups milk
strawberries for garnish
Cream butter, gradually add sugar, egg yolks, milk and crumbs. Mix lightly, turn into greased pudding dish. Cover and bake in moderate (350 deg) oven about 30 minutes or until firm. Unmold and when cold, cover with seasoned whipped cream. Place the berries around the pudding.
STRAWBERRY SAUCE
~Submitted by Fancy, Aurora, NE
1 cup powdered sugar
1 egg white
1/3 soft butter
1 cup ripe berries, mashed
Cream sugar and butter. Add beaten egg white. When smooth, add the mashed berries.
STRAWBERRY MOUSSE
~Submitted by Fancy, Aurora, NE
1/2 cup sugar
1/3 cup water
1 cup cream, beaten stiff
1 egg white
1/3 strawberry pulp
1 tsp lemon juice
Boil sugar and water till threads, add slowly to beaten egg white. Add the mashed strawberry pulp and lemon juice; fold in the stiffly beaten cream last.
STRAWBERRY SUNSHINE
~Submitted by Fancy, Aurora, NE
(This was grandmere's recipe, no electricity, no refrigeration)
6 cups washed, hulled berries
6 cups sugar
Mix the berries and sugar in an aluminum pan. Let stand for 30 minutes. Then boil for two minutes Pour into platters, set on a flat surface in the sun. and cover with a glass. Stir the mixture several times during the day. Bring the mixture in the house at night and return to the sun until the mixture is very thick and syrupy and the berries have become plump. Pour into sterilized jars and when cool cover with melted paraffin.
AMISH COUNTRY STRAWBERRY PIE
~Submitted by Jean, Syracuse, NY
1 baked 9 inch pie shell
1 tbsp. powdered sugar
3 oz. cream cheese
1 1/2 qts. Whole strawberries
1 c. sugar
2 tbsp. white Karo
1 c. water
3 tbsp. strawberry Jello mix
Pinch of salt
3 tbsp. cornstarch
Beat cream cheese with sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries.
DECADENT STRAWBERRY BUTTER
This recipe is off the RecipeZaar site and it is delicious.
"This is such a simple way to add elegance to your breakfast table. This is what the Homestead Inn Guest House in Maine serves with their morning croissants and bagels. It is much better, of course, if you make it with homemade strawberry jam. I have made it with blackberry and raspberry jam as well. It is a little something that will make your guests think you are a kitchen genius."
Serving Size is an estimate. 20-25 servings
1/2 cup unsalted butter, room temperature
1/4 cup strawberry preserves or strawberry jam
1/8 cup fresh strawberries, chopped
Beat butter until creamy. Beat in preserves, 1 tablesthingy at a time... It may look curdled, but not to worry!
Fold in fresh strawberries.
Keep in refrigerator; before serving, let it soften at room temperature without stirring.