Homespun

May 9, 2001

Wild about Strawberries!

Strawberries! Spring's sweetest harvest. All strawberry lovers know that spring is strawberry time. Time to savor the juicy goodness of fresh red-ripe North Carolina strawberries. Picking your own is a sure way to capture the peak of the season flavor and preserving some of that for later use.

When picking, be sure the cap remains on the strawberry by pinching the stem of the berry between the thumb and the forefinger. This procedure will prevent damage to both the fruit and the strawberry plant.

When storing in the refrigerator, do not remove the caps or wash the berries until you are ready to use them. When caps are removed before use, the berries lose some of their moisture. Washing early tends to bruise them and the berries lose their freshness. Arrange berries in a shallow container and keep at 35° for best results. They will lose their flavor after a few days and are best when prepared and eaten the same day.

Strawberries are high in vitamin C and A and potassium. There are only 60 calories in a cup of fresh strawberries.

STRAWBERRY CUSTARD PIE

1 1/3 cups sugar, divided

7 tablespoons cornstarch, divided

¼ teaspoon salt

2 cups milk

2 egg yolks, lightly beaten

1 tablespoon butter or margarine

1 teaspoon vanilla extract

1 baked 9-inch pastry shell

1 cup water, divided

1 tablespoon lemon juice

½ teaspoon liquid red food coloring

6 cups fresh strawberries, halved

Garnishes: sweetened whipped cream, fresh strawberry

Combine 2/3 cup sugar, 4 tablespoons cornstarch, and salt in a saucepan; stir in milk. Bring to a boil over medium heat.

Cook, stirring constantly, 1 minute.

Whisk milk mixture gradually into egg yolks until blended. Return mixture to saucepan.

Cook over medium heat, whisking constantly, 1 minute or until thickened. Remove from heat.

Stir in butter and vanilla. Spoon hot filling into pastry shell.

Stir together remaining 2/3 cup sugar, remaining 3 tablespoons cornstarch, and 2 tablespoons water.

Bring remaining water to a boil in a medium saucepan.

Whisk in sugar mixture; cook, whisking constantly, 2 to 3 minutes or until thickened and clear. Remove from heat.

Stir in lemon juice and food coloring; cool. Fold strawberries into syrup mixture. Spoon over custard mixture; chill 4 hours. Garnish, if desired. Yield: 1 9-inch pie.

STRAWBERRY-ORANGE SALAD

¾ pound mixed salad greens

Balsamic Vinaigrette (Recipe follows.)

4 ounces blue cheese, crumbled

2 oranges, peeled and thinly sliced

1 pint fresh strawberries, quartered

Sweet-and-Spicy Pecans (Recipe follows.)

Toss greens with Balsamic Vinaigrette and blue cheese. Place on 6 plates.

Arrange orange slices over greens. Sprinkle with berries; top with Sweet-and-Spicy Pecans. Yield: 6 servings.

BALSAMIC VINAIGRETTE

½ cup balsamic vinegar

3 tablespoons Dijon mustard

3 tablespoons honey

2 garlic cloves, minced

2 small shallots, minced

¼ teaspoon salt

¼ teaspoon pepper

1 cup olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil. Yield: 1 2/3 cups.

SWEET-AND-SPICY PECANS

¼ cup sugar

1 cup warm water

1 cup pecan halves

2 tablespoons sugar

1 tablespoon chili powder

1/8 teaspoon ground red pepper

Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup.

Combine 2 tablespoons sugar, chili powder, and pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350° for 10 minutes, stirring once. Yield: 1 cup.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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