It’s strawberry season here in East Tennessee! Here are a few ways to enjoy this seasonal treat that you might not have thought of before. They’re ‘berry’ good!
Strawberry Balsamic Vinaigrette
3 tablespoons balsamic vinegar
½ cup strawberry coulis (recipe below)
½ cup olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1 tsp poppy seeds, optional
Mix together in a blender, or whisk by hand until emulsified. Makes just over one cup. Serve with mixed greens, sliced strawberries, blue cheese crumbles, glazed walnuts, and other favorite toppings.
Strawberry Stuffed French Toast
1 cup half and half or cream
6 large eggs
3 tablespoons maple syrup
2 teaspoons vanilla
¼ tsp salt
Beat together well. Cut French bread into 1 inch thick slices and make a pocket in the bottom of each slice. In a mixer, combine the following:
8 oz. softened cream cheese
¼ cup strawberry jam
Zest of one lemon
2 tablespoons maple syrup
Put some of the cream cheese mixture into each pocket. You can put the mixture into a zippie bag, snip the corner, and insert into the pockets to make it easier.
Heat up griddle or skillet and add some butter. Dip the bread on both sides into egg mixture and cook on both sides until golden brown. Serve with strawberry coulis (recipe follows) and sweetened whipped cream. (Add a few dollops of sour cream to the beaten whipped cream for a nice flavor)
Strawberry Coulis
In a blender, place 2 cups of cleaned strawberries, 3 tablespoons of sugar, and 1 tablespoon fresh lemon juice. Blend on high until smooth. You can adjust sugar and lemon juice depending on flavor and sweetness of berries.
Stuffed Strawberries
Take large strawberries, and trim the very bottom slightly so the berry can ‘stand up’ on a plate. Take a small melon baller and hollow out the berry. Fill with the same cream cheese mixture you used with the French toast and sprinkle the top with chopped pecans or graham cracker crumbs. Keep refrigerated until ready to serve.
