Strawberries are the stars of the season – Twin Cities

Now, proper now, strawberries are their strawberriest.

Ripe, luscious and dripping with juice, strawberries are nature’s manner of welcoming us again to a different bountiful season of planting and harvesting. They’re like slightly present — an amuse bouche, if you’ll — to thank us for our persistence throughout an extended and barren winter.

And as is so usually the case at many superb eating places, the amuse bouche seems to be the perfect a part of the meal.

Impressed by the little purple nuggets of culinary gold, I got down to make six recipes by which strawberries have been the star. They embrace an hors d’oeuvre and a salad dressing, a baked good and two drinks (one boozy, one not) and a dessert.

Ordinarily, I’d save the dessert for final, however I need to let you know about it first as a result of I’m so enthusiastic about it. It’s a restaurant-quality dish (not surprisingly, it was created by a restaurant chef) and it’ll go away you the toast of your loved ones, pals and company. It’s that good.

It’s additionally a bit of labor, to be sincere. However every a part of the dish is straightforward to make, and you are able to do most of it the day earlier than. After which, when you’re able to serve it, all you’ve got left is to whip up a easy sauce. After which flambée it.

Strawberry Flambée Over Lemon Ricotta-Stuffed Crêpes is the sort of dessert that gives you a lifelong popularity as an distinctive cook dinner. And all you need to do is grasp three easy components.

First, you make the crepes, that are only a skinny batter (flour, milk, eggs, melted butter) cooked briefly on a scorching pan. Subsequent, you stir collectively a filling for the crepes (ricotta cheese, sugar, vanilla and the zest of a lemon and an orange).

Lastly, you make a sauce by heating collectively strawberries, sugar, orange juice, butter and Grand Marnier. When the alcohol is scorching, gentle a match to it and watch the flames dance in delight. It ought to be spectacular, however within the model I made the flames have been slightly exhausting to see.

It doesn’t matter. The style was superb.

When you desire your strawberry dishes to be quick and simple, I like to recommend utilizing the fruit to make drinks. Hardly something on earth is extra refreshing.

Strawberry agua fresca is only a sweetened strawberry-flavored water, and it’s pleasant. It doesn’t take lengthy to make, however you do need to let it sit for a couple of hours. If you realize it will be scorching later within the day, or the subsequent day, I can’t consider something extra cooling.

It’s the kind of drink that can make you need to mow the grass within the scorching solar simply so you may come inside and drink a tall glass of it.

If an grownup beverage is extra your fashion, nothing is extra summery than a frozen strawberry daiquiri.

You simply want rum, after all, and strawberries, plus an extra-sweet easy syrup (it takes maybe two minutes to make) and a big splash of lime juice to deliver simply the best slap of tart citrus to the candy drink.

Add a handful of ice cubes, throw all of it within the blender and you should have a frivolously boozy slushie to recollect.

I’ve a home made salad dressing that I am keen on, however it will be a waste of the season within the spring and early summer season to not make a dressing with strawberries.

The one I made was shiny and filled with the flavour of strawberries. Together with the berries and olive oil — and salt and pepper, after all — it solely requires the sweet-tart mixture of honey and apple cider vinegar.

The dressing tastes contemporary and pure, and it’s a very good manner to make use of strawberries which can be just a bit overripe. Better of all, it comes collectively in a matter of minutes.

You most likely already understand how properly strawberries pair with balsamic vinegar; typically I simply combine the 2 and serve it over vanilla ice cream for an unexpectedly elegant dessert. However in addition they may be mixed for a notable hors d’oeuvre, particularly when paired with creamy goat cheese and deliciously crisp charred bread.

The key to Strawberry Goat Cheese Bruschetta is that the balsamic vinegar is cooked till it’s diminished by about half, which makes it additional good as a result of it’s syrupy and intense in taste.

The diminished vinegar is combined with diced strawberries and spooned on high of tangy goat cheese, which has been unfold on skinny slices of grilled or broiled French or Italian bread. I used a grill pan for mine; it’s a skillet with raised strains that mimic the impact of a grill when cooking on a range.

A lightweight sprinkling of contemporary thyme leaves is all of the bruschetta must tie the flavors collectively.

My closing dish is a baked good that’s truly low in energy. Wholesome Strawberry Oatmeal Bars are made with butter, brown sugar and entire wheat flour — together with old style rolled oats and strawberries — and but they solely have about 100 energy apiece.

Till you add a vanilla glaze. The glaze is optionally available, however you’re going to need to add it. Yum.

STRAWBERRY DAIQUIRI

Yield: 1 serving

• 1 1/2 ounces rum
• 1 ounce wealthy easy syrup, see word
• 3/4 ounce (1 1/2 tablespoons) lime juice, freshly squeezed
• 4 to five giant strawberries

Word: To make wealthy easy syrup, mix 1/2 cup sugar and 1/4 cup water in a small saucepan over medium-high warmth. Prepare dinner, stirring, till combination turns clear. Cool to room temperature earlier than utilizing. Retailer in a clear jar within the fridge.

Add the rum, easy syrup, lime juice, strawberries and 5 or 6 ice cubes to a blender and mix till clean. Serve in a margarita glass or wine goblet.

Per serving: 171 energy; 1 g fats; no saturated fats; no ldl cholesterol; 1 g protein; 18 g carbohydrate; 14 g sugar; 2 g fiber; 2 mg sodium; 20 mg calcium

Recipe from liquor.com

STRAWBERRY VINAIGRETTE

Yield: 8 servings

• 1 cup strawberries, stemmed and chopped
• 2 tablespoons honey
• 5 tablespoons apple cider vinegar
• 1/3 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Mix the chopped strawberries, honey, apple cider vinegar, olive oil, salt and pepper in a meals processor or blender and puree till very clean, about 2 minutes. Serve instantly or retailer within the fridge for as much as 2 days.

Per serving: 104 energy; 9 g fats; 1 g saturated fats; 0 mg ldl cholesterol; <1 g protein; 6 g carbohydrate; 5 g sugar; <1 g fiber; 300 mg sodium; 5 mg calcium

Recipe from Southern Residing

STRAWBERRY AGUA FRESCA

Yield: 10 servings

• 4 cups strawberries, sliced
• 1 cup granulated sugar
• 8 cups chilly water, divided
• 1 lime, minimize into 10 rounds for garnish, optionally available
• 10 mint sprigs for garnish, optionally available

1. In a medium bowl, combine collectively sliced strawberries, sugar and 1 cup of the water. Cowl with plastic wrap and refrigerate for 4 hours.

2. Pour strawberry combination right into a blender. Mix on excessive till clean. Pour this combination by means of a strainer set over a big mixing bowl. Discard the pulp and seeds.

3. Add the remaining 7 cups chilly water to the pureed strawberries, and blend properly. Serve instantly over ice or refrigerate for a number of hours to sit back. Garnish with lime rounds or mint leaves.

Per serving: 207 energy; 1 g fats; no saturated fats; no ldl cholesterol; 1 g protein; 54 g carbohydrate; 47 g sugar; 3 g fiber; 3 mg sodium; 30 mg calcium

Recipe from allrecipes.com

HEALTHY STRAWBERRY OATMEAL BARS

Yield: 16 servings

• 1 cup old style rolled oats
• 3/4 cup entire wheat flour or all-purpose flour
• 1/3 cup gentle brown sugar
• 1/4 teaspoon floor ginger
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted
• 2 cups small-diced strawberries, divided
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar, divided
• For the optionally available vanilla glaze
• 1/2 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk (any variety)

1. Place a rack within the heart of your oven and preheat to 375 levels Fahrenheit. Line an 8-by-8-inch baking pan with parchment paper in order that the paper overhangs two sides like handles.

2. In a medium bowl, mix the oats, flour, brown sugar, ginger and salt. Pour within the melted butter and stir till it types clumps and the dry substances are evenly moistened. Put aside 1/2 cup of the crumble combination, then press the remainder into a good layer within the backside of the ready pan.

3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly excessive, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly excessive; you should have some fruit exhibiting by means of.

4. Bake the bars for 35 to 40 minutes, till the fruit is bubbly and the crumb topping smells toasty and appears golden. Place the pan on a wire rack to chill fully.

5. When the bars are cool, put together the glaze: In a medium bowl, briskly whisk collectively the powdered sugar, vanilla and milk till clean. Add extra milk if you would like a thinner consistency. Utilizing the parchment-paper handles, elevate the bars from the pan. Drizzle with glaze, slice and serve.

Per serving (together with glaze): 127 energy; 5 g fats; 3 g saturated fats; 12 mg ldl cholesterol; 2g protein; 20 g carbohydrate; 10 g sugar; 2 g fiber; 22 mg sodium; 14 mg calcium

Recipe from wellplated.com

STRAWBERRY GOAT CHEESE BRUSCHETTA

Yield: 6 servings

• 1/2 cup balsamic vinegar
• 12 slices Italian or French bread
• 1 tablespoon olive oil
• 1 pound strawberries, washed and diced
• 2 teaspoons contemporary thyme leaves, plus extra for serving
• 1 cup goat cheese, room temperature
• Salt and pepper to style

1. Warmth vinegar in a small skillet or saucepan over medium-low warmth. Simmer till diminished by about half, 8 to 10 minutes. Permit to chill to room temperature.

2. Put together a grill, grill pan or broiler for top warmth. Brush bread slices with oil and put aside. Mix strawberries and thyme in a small bowl and put aside.

3. Grill or broil bread till browned, about 3 minutes per aspect (about 1 minute per aspect if broiled).

4. Unfold goat cheese on toasted bread. Add salt, pepper and diminished vinegar to the strawberry combination. Spoon over the goat cheese-topped bruschetta. Garnish with extra thyme.

Per serving: 348 energy; 12 g fats; 6 g saturated fats; 17 mg ldl cholesterol; 15 g protein; 45 g carbohydrate; 9 g sugar; 3 g fiber; 990 mg sodium; 99 mg calcium

Recipe from allrecipes.com

STRAWBERRY FLAMBÉE OVER LEMON RICOTTA-FILLED CREPES

Yield: 6 servings

For the crepes

• 1 1/2 cups milk
• 3 eggs
• 1 pinch salt
• 3 tablespoons butter, melted
• 1 1/2 cups all-purpose flour
• Cooking spray (or slightly extra butter)

For the filling

• 2 cups ricotta cheese
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar

For the sauce

• 1/2 cup granulated sugar
• 3 cups strawberries, hulled
• 1/2 cup contemporary orange juice
• 1/4 cup Grand Marnier
• 2 tablespoons butter

Word: This recipe makes 18 crepes in a 6-inch skillet. Utilizing a 10-inch skillet will end in about 6 or 7 crepes. The method is identical, however use about 1/3 cup of batter for every crepe, and fill every one with 1/3 cup of filling.

1. For the crepes: Put the milk and eggs right into a blender and mix them totally for just some seconds. With the blender working at low velocity, add the salt, melted butter and flour, in that order, by means of the feed gap within the blender lid. Mix till clean. Refrigerate, coated, a minimum of half-hour and as much as 4 hours.

2. Warmth a 6-inch nonstick skillet over low warmth. Spray it with the cooking spray or grease with just a bit butter. Pour a few tablespoons of batter within the heart of the skillet and swirl the skillet round to make 1 skinny, even layer of batter. The objective is to not brown the crepe however to cook dinner it simply sufficient to flip.

3. As soon as the crepe will get lacy across the edges and pulls away from the skillet, about 2 minutes, use a spatula to flip the crepe over. Prepare dinner the second aspect for under about 30 seconds, or in no way. Switch the crepe to a big plate and repeat with the remaining batter. As soon as the crepes are cooked, they are often stacked and wrapped in plastic wrap for future use.

4. For the filling: Put the ricotta, citrus zests, vanilla and sugar right into a medium mixing bowl and stir till clean. The filling could also be coated in plastic and refrigerated as much as someday earlier than serving.

5. Preheat oven to 200 levels. Lay a crepe out on a clear floor, cooked-side down. Put 2 tablespoons of the filling within the heart and clean it out with the again of a spoon. Fold the crepe in half after which half once more into 1 / 4. Repeat the filling and folding course of with the remaining crepes and filling. Set the folded crepes on a cookie sheet and maintain heat within the oven.

6. For the sauce: Warmth a big sauté pan over excessive warmth till heat. Add the sugar and strawberries and cook dinner till the sugar begins to caramelize, about 5 minutes. Add the orange juice and Grand Marnier. Utilizing a long-handled lighter, very rigorously ignite the alcohol within the pan (stand again, because the flames could shoot up). As soon as the flames die out, stir within the butter.

7. To serve, prepare 3 crepes on every of 6 dessert plates and spoon some strawberry sauce over the crepes.

Per serving: 570 energy; 23 g fats; 14 g saturated fats; 162 mg ldl cholesterol; 19 g protein; 72 g carbohydrate; 43 g sugar; 3 g fiber; 160 mg sodium; 285 mg calcium

Recipe from “My New Orleans: The Cookbook” by John Besh