I love fresh berries!
Here are several simple recipes to savor the delicious bounty of berry season. Enjoy!
Strawberry Jam or Sauce
1 quart (or 1 pound) of strawberries, rinsed, hulled and chopped
1 cup of sugar (can adjust up or down to taste)
Juice of one lemon (more or less to taste)
For jam: put ingredients in a wide skillet, heat until simmering and stir gently for 10 minutes. Put into small jars or other container and cool.
For sauce: put ingredients into a sauce pan and heat until simmering. Use an immersion blender to puree and cook for 8 minutes or longer for a thicker sauce. Add a teaspoon of balsamic vinegar for a richer flavor.
Shortcut Strawberry Shortcakes
Whisk together in a bowl:
2 cups AP flour
1 teaspoon salt
1 tablespoon baking powder
1/3 cup sugar
Pour in all at once:
1/2 cup vegetable oil
2/3 cup buttermilk
splash of vanilla
Stir just until combined. Fold in:
1 cup finely chopped strawberries
Use a spoon to drop shortcakes onto lined cookie sheet, about 2 inches apart. Bake at 425 for 12 minutes or until barely golden. Makes about 12.
Strawberry Salsa
Combine in a bowl:
2 cups chopped strawberries
1 jalapeno pepper, chopped (leave seeds for more heat)
1/2 cup chopped red onion
handful cilantro, chopped
Juice of a lime (more to taste)
salt to taste
splash of maple syrup if desired
Berry Tips
If decorating a cake or desserts with fresh berries, brush fruit with apple jelly (heat jelly a few seconds in microwave then stir to make thin.) Fruit stays fresh and shiny for much longer.
For a unique flavor combo, serve fresh berries with a drizzle of balsamic vinegar glaze and finely cut basil leaves. Add a drizzle of maple syrup if desired.
Basil-infused whipped cream is delicious with berries. Heat whipping cream until nearly simmering, then stir in several crushed fresh basil leaves. Put plastic wrap over container and let leaves steep for several minutes. Strain out leaves and cool cream in fridge for several hours. Whip as usual, adding a little powdered sugar to sweeten.
