“Doubtless God could have made a better berry, but doubtless God never did.” William Butler, a 16th century physician, shares my view on the much beloved strawberry.
No wonder that strawberries grace the cover of nearly every cooking magazine in the spring, and local restaurants declared a “Strawberry Week” this month with special strawberry dishes on the menu.
Since childhood, the strawberry has delighted all my senses — from a meltingly creamy scoop of strawberry ice cream to a buttery round of shortcake heaped with juicy strawberries and pillows of whipped cream. But my favorite enjoyment is to eat it plain, from hand to mouth, taking time only to discard the hull.
In the 1850s, “strawberry fever” was reflected in many fairs, festivals and exhibits. This custom can be revived in any simchah that is celebrated in the spring, as strawberries are at their prime now and definitely a seasonal bargain. Select berries that are firm and uniform in color. Avoid those that have white “shoulders.” And serve at room temperature for optimum flavor.
Sophisticated Strawberries
Serves 12
2 quarts ripe strawberries, hulled and quartered
1⁄4 to 1⁄2 cup brown sugar
1⁄4 cup balsamic vinegar
1 Tbs. coarsely ground black pepper
strawberry or vanilla ice cream (optional)
One hour before serving, combine strawberries, sugar, balsamic vinegar and pepper in attractive serving bowl. Serve as is or scoop ice cream into bowls and top with strawberry mixture.
Strawberry Shortcake Ring
Serves 8-10
2 pints strawberries, hulled and halved
1⁄2 tsp. vanilla extract
1⁄2 cup sugar
2 cups flour
1 Tbs. baking powder
1⁄2 tsp. salt
3 Tbs. brown sugar
1 stick cold butter, cut into small pieces
2⁄3 cup milk
2 tsp. sugar
1 cup heavy cream
2 Tbs. powdered sugar
In large bowl, combine 3/4 of the strawberries with vanilla and 1⁄2 cup sugar. Mash lightly with a fork and let stand about 1 hour, covered in refrigerator.
For shortcake: Preheat oven to 425 degrees. Butter a baking sheet. Combine flour, baking powder, salt and brown sugar. Cut in butter until mixture resembles corn meal. Stir in milk until mixture forms a dough. Drop dough in 8 mounds onto prepared baking sheet, letting mounds touch to form an 8-inch ring. Sprinkle with 2 tsp. of sugar. Bake 20-25 minutes or until golden. Transfer the shortcake ring to a cooling rack and let cool.
Cut the top quarter off the entire shortcake ring with serrated knife. Transfer the bottom to a serving platter. Spoon strawberry mixture on top. Beat cream with powdered sugar just until soft peaks form; fold in reserved strawberries. Spoon cream mixture over strawberry mixture. Cover with top of ring.
Spinach Strawberry Salad
Serves 6-8
Dressing:
1 Tbs. honey
1 tsp. Dijon mustard
2 Tbs. fresh lemon juice
2 Tbs. Balsamic vinegar
1⁄2 cup olive oil
8 cups baby spinach
1⁄2 small red onion (sliced thin, separated into rings)
2 cups strawberries, hulled and quartered
1⁄2 cup sliced toasted almonds
salt and pepper
In small bowl, whisk together dressing ingredients until well blended. In a large bowl combine remaining ingredients. Toss with dressing and salt and pepper to taste.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Gabi Moskowitz. Questions and recipe ideas can be sent to j. or to [email protected].