We're strawberry traditionalists. When life gives us local strawberries, we love to make strawberry shortcake weekly. But, this summer, we're tempted by a bunch of recipes that push us to think outside the shortcake.
Before our local strawberry season ends, we wanted to see if you've tried any of these recipes yet:
• New York Magazines posted a recipe for Sfoglia’s Spaghetti with Strawberries.
• The New York Times Magazine posted recipes for Strawberry Tapioca Flamingo and a bubble tea-like strawberry soda (see picture).
• Le Peetite Boulanger blogged her coriander-spiked strawberry salsa.
• Bon Appetit shares this recipe for Strawberry Souffle with Sliced Strawberries.
Have another special strawberry recipe to share?
I don't have the recipe on me, but I made up a recipe about a year ago for a strawberry, balsamic chicken glaze. It's still a hit, although it takes a while to convince people to try it.
view blondie's profile
I've been using strawberries in salads (usually greens, sliced strawberries, chevre and balsamic vinagrette) since hearing the suggestion AT:Kitchen.
I have a strawberry-related question: I'm attemping strawberry-rhubarb pie and it's the first time I've tried to make my own pie crust. I'm not sure I mixed the butter finely enough in the dough (I made it in the food processor) and when I tried to roll out the crust last night it was so hot that it didn't work terribly well. It's not a totally even thickness and was kinda melty when I gave up and stuck the thing in the pan and put it in the freezer.
Do I give up and scrap the whole thing? Or do I try to use the crust and make the pie and risk wasting the strawberries and rhubarb? How bad could it really go?
view vera in dc's profile
To expand on my dilemma-- I did refrigerate the two disks of pie dough for over a day but it was super hot in the kitchen. I have the top crust still to roll out.
view vera in dc's profile
I second v in boston's strawberries in salad recommendation. I really like the peppery strawberry salad in particular.
view erinskitchen's profile
I love a strawberry salad, heavy on the blue cheese.
view Bittersweet's profile
V in Boston I would start again with the pie crust and not use a food processor - making pastry by hand isn't as fast but you get to know early on if its not going to come out right. And its much more fun! I love making pastry! Sounds to me like you need more flour and run your hands under the cold tap before you pick it up. You could bake the old dough and feed it to the birds if you have a back yard/balcony cos they like pastry! (British ones do anyway!). Love the sound of strawberry salad!
view tin_angel's profile
This is a base recipe for Strawberry Ceviche.
I usually change it up a bit, with different seafood, but it's always a crowd pleaser:
http://cuesa.org/seasonality/recipes/appetizers/app_sp13.php
view smw's profile
I love this "recipe" my mom had at all her baby showers: fresh sliced strawberries, topped/dipped in/swirled with a mixture of sour cream and brown sugar. Add the brown sugar (as much as you want) to the sour cream, and just barely mix it so it's a ribbon. Eat with the berries.
view Shannon in SF's profile