There are doubtless more delicious recipes for
strawberries than for any small
fruit. These range from simple strawberries and cream to a reputedly aphrodisiac
concoction made of strawberries and pears doused in Cointreau and drenched in a
fragrant sauce of beaten egg yoke, confectioners' sugar, cloves, and cinnamon.
Strawberries are also a dieter's delight, for one large berry averages only 4
calories and an entire cup amounts to only 55 calories.
Then there is strawberry
wine, strawberries Romanoff, fraises a la Cussy - the simple but elegant
strawberries, cream, and champagne dessert invented by Napoleon's chef - and, of
course, that American masterpiece, old fashioned strawberry shortcake. You're
sure to find more than one you like from among the following delicacies.
Remember never to hull berries or wash them until they are to be used. Leave
their caps on and refrigerate them for an hour or so if need be. Then wash them
in ice water, drain in a colander, and use a stainless steel knife to hull and
slice them if desired. If you remove the caps before washing the berries, they
will absorb water.
STRAWBERRY JAM
Said one strawberry to another: "We wouldn't be in this jam now if we hadn't
been in the same bed!" For a good strawberry jam place 2 quarts of hulled and
crushed berries in a pot and bring to a boil, adding 6 cups of sugar and
stirring to dissolve. Next add 1/3 cup of lemon juice. Bring the mixture to a
rapid boil until the jellying point is reached, and pour into hot, dry jelly
jars. Adjust jar caps and process 10 to 15 minutes in a water bath or top with
paraffin wax. Makes 4 pints.
FROZEN WHOLE BERRIES
Spread flawless berries on a cookie tray and freeze a tray at a time. Pack them
into freezer bags immediately after freezing, seal, and store in the freezer.
The frozen berries can also be frozen in a plastic container, but they will
freeze more slowly this way and thus be mushier when thawed.
FROZEN SLICED BERRIES
Slice hulled berries lengthwise in thirds, adding one cup sugar for every seven
cups of fruit and letting stand 10 minutes until the sugar dissolves. Stir and
pack into plastic freezer bags that can be sealed with a heat device and seal. A
quart of berries makes a pint and a half of sliced berries.
FROZEN STRAWBERRY PUREE
A good way to salvage damaged strawberries. Cut blemishes from damaged berries
and puree in a blender, adding a teaspoon of sugar and a teaspoon of lemon juice
for each pint of strawberries if desired. Pour into glass freezerjars, cover,
and freeze.
CHOCOLATE STRAWBERRIES
4 dozen good-sized strawberries
2 pounds of semi-sweet Baker's chocolate
Wash and dry strawberries. Chop chocolate in small pieces and melt slowly in a
double boiler, stirring constantly, until it reaches 95" F. Dip the strawberries
into the chocolate mixture and refrigerate on a cookie sheet lined with wax
paper.
CREAM FILLED STRAWBERRIES
3 dozen jumbo strawberries
2 cups cream
3 tablespoons cream sherry
1/4 cup powdered sugar
Split each berry into quarters, starting from pointed end, but don't cut through
the stem. Refrigerate berries. Combine cream and sherry, beating until the cream
is partially whipped. Then add powdered sugar and complete whipping. Fill each
berry with the mixture.
STRAWBERRIES WITH LIQUEUR
Strawberries can be hulled, sugared, and served very cold sprinkled with a
number of liqueurs, including either kirsch, cherry brandy, raspberry brandy,
kummel, cognac, or maraschino. Chilled strawberries sprinkled with champagne is
another delicious dish.
STRAWBERRY ICE CREAM
1 quart strawberries
1 1/2 cups sugar
3 cups heavy cream
Chop strawberries, mix with 1/2 cup of sugar, and allow to stand for one hour.
Scald 2 cups of the cream. Stir in remaining sugar until dissolved. Add
remaining cup of cream. Mash the strawberries through a coarse sieve and mix
with the cream mixture. Freeze according to directions for your ice cream maker.
STRAWBERRY ICE
3 pints ripe strawberries
3 tablespoons lemon juice
I cup sugar
Slice berries in thin pieces and let stand at least 30 minutes. Stir in lemon
juice and sugar, then use a blender to blend berries and all their juices into a
puree. Pour into two empty ice cube trays, cover with foil, and freeze until
almost solid. Take out and beat in electric mixer until full and smooth. Beat
for the last time 2 hours before serving. Return to freezer in covered
containers.