Recipes for Strawberries

Strawberry and Asparagus Salad

2 Tbsp. lemon juice
2 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. honey
3 Tbsp. balsamic vinegar
Salt and freshly ground black pepper
2 cups (1 in. pieces) fresh asparagus
8 cups arugula
2 cups sliced fresh strawberries

In a small bowl whisk the lemon juice, oil, honey and balsamic vinegar. Season with salt and pepper, to taste. Set aside. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate. Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with vinaigrette.


Strawberry Ice Cream

8 large egg yolks
1 cup plus 1/4 cup sugar
1/4 tsp. coarse salt
2 cups skim milk
4 cups sliced strawberries
2 cups heavy cream

In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10-12 minutes. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer’s instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.


Strawberry Bread

5 Tbsp. plus 1 tsp. unsalted butter, softened, plus more for pan
1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 large eggs

Preheat oven to 350 degrees. Butter an 8 by 4 inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.


Strawberry Rhubarb Pie

Pie Dough:
2 1/4 cups all purpose flour
1/4 cup cornmeal
1/2 tsp. salt
1/2 tsp. baking powder
2 Tbsp. sugar
3/4 cup butter, cut in small pieces — well-chilled or frozen
1/2 cup vegetable shortening, cut in small pieces — well-chilled or frozen
5 Tbsp. ice water
1 tsp. vanilla

Strawberry Rhubarb Filling:
1-3 lbs. fresh rhubarb, sliced into 1-inch pieces
2 pints of fresh strawberries, thinly sliced
1 1/2 cup white sugar
4 Tbsp. all purpose flour
1 vanilla bean, split and scraped
2 Tbsp. unsalted butter

For Top of Pie Before Baking:
2 Tbsp. crystallized sugar (or granulated sugar)
1 whole egg, beaten

For Pie Dough:
Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles “small peas.” Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours.

For Pie Filling:
Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.
Preheat oven to 425 degrees. Butter a 9 inch glass pie plate. Roll 1/2 pie dough to approximately 1/8 inch thick and about 1 inch larger than the pie plate. Fit it into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie–this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.