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Recipe Source:
Berries A Country Garden Cookbook
by Sharon Kramis, Collins Publishers San
Francisco, 1994
 
Strawberry
Pineapple Smoothie
“Sometimes
you want something to drink that’s fresh tasting
and
filling,
but not
heavy and rich.
This smoothie is it.”
1/2 cup fresh pineapple chunks
1 cup strawberries (fresh or frozen), halved or sliced
1 banana, peeled and sliced into 1/2-inch pieces
2 cups buttermilk
1 to 2 tablespoons honey
3 to 4 fresh mint leaves
4 ice cubes
Fresh strawberries or pineapple chunks, for garnish
Place
all the ingredients except the garnish in a blender and purée
until
smooth. Pour into 4 tall glasses and garnish with a strawberry or
a pineapple cut 4/5 of the way through and perched on the lip of the
glass.
Serves 4.
Strawberry Daiquiri
6
ounces limeade or lemonade concentrate, thawed
2 1/2 cups sliced strawberries
1 tablespoon granulated sugar
6 ounces rum
3 to 4 cups ice
6 whole strawberries, for garnish
Place the
limeade, strawberries, sugar and rum in a blender. Fill the
blender with
ice cubes. Blend until mixture is smooth. Pour daiquiris
into 6 glasses and garnish each serving with a fresh, ripe strawberry.
Serves 6.
Strawberry Margarita
“Here’s
another twist on a refreshing summer cooler. Yes, it
really
does
call
for beer, which blends all the flavors together.”
6 ounces frozen limeade concentrate, thawed
6 ounces beer
6 ounces tequila
2 cups ice cubes
2 cups sliced strawberries
Thin lime slices and whole strawberries for garnish
Place
the limeade, beer, tequila, ice cubes and sliced strawberries in a
blender. Whirl until the ice is crushed. Pour into 4 large wine glasses
and garnish with lime slices and strawberries.
Serves 4.
Prizewinning Orange Scones with
Berries
and Cream
“This
is one of our favorite ways to serve fresh berries
for brunch or
dessert…”
Scones:
2
cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter
1 extra large egg, beaten
1/2 cup whipping cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6
to 8 cups fresh berries (such as
strawberries, raspberries,
blackberries
and tayberries), washed and dried
3/4
cup to 1 cup sugar, depending
upon berry sweetness
1 to 1 1/2 cups whipping cream, whipped and
lightly sweetened
with
2
teaspoons sugar
Preheat
the oven to 425 degrees F.
In
a small bowl, stir together the flour, baking powder, salt and sugar.
Add
the butter, cutting it into the dry ingredients using a pastry
blender
or
two knives. In a small bowl, combine the beaten egg and cream
and
add
to the flour mixture, Mix until just blended together.
Turn
out the batter onto a lightly floured board and knead for 1 minute.
Roll
dough into a rectangle approximately 4 inches by 8 inches.
Brush
the dough with the melted butter. Sprinkle with the sugar and
orange
zest. Roll up, jelly roll fashion, and seal the long
seam by
pinching
it together lightly with your fingers.
Cut
the roll into eight 1-inch-thik slices. Lay slices down sideways on
a
lightly greased baking sheet and bake for 12 to 14 minutes, or until
scones
are golden.
Slice
the strawberries and place in a large pretty bowl with other whole
berries, if available. Sprinkle with sugar and refrigerate for 1 to 2
hours.
To serve, heap spoonfuls of berries over a scone and top with
freshly whipped cream.
Makes 8 scones.
Barbecued
Salmon with Strawberry, Mint
and Cucumber Salsa
“This
dish is a family favorite. The texture and flavor of the
strawberry
and
cucumber blend together to make a colorful
and flavorful condiment
to
serve
with the grilled salmon.”
Strawberry,
Mint and Cucumber Salsa
1 English
(or seedless) cucumber,
finely chopped
1 green onion, thinly sliced
1 tablespoon fresh mint,
cut into thin strips
3 to 4 tablespoons seasoned
rice wine vinegar
2 cups fresh strawberries,
hulled and finely diced
For best
results, prepare the salsa 1 hour ahead.
In a
medium bowl, mix the cucumber, green onion, mint and vinegar.
Cover with
plastic wrap and chill for 1 hour. Just before serving, stir
in
the
strawberries.
Barbecue Sauce
1 stick
unsalted butter
1 clove garlic, finely chopped
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
6 salmon
fillets, skinless, approximately 6 ounces each
To prepare the barbecue sauce, in
a small saucepan, melt butter with
garlic over low heat. Stir in the
honey, soy sauce and lemon juice and
cook for 2 minutes. Set aside.
Prepare a
fire in a charcoal grill. When the coals are ready, brush the sauce
on
the salmon pieces and place in a well-oiled fish-grilling rack. (A
grilling
rack is not necessary, but it simplifies the cooking and
turning of the fish.) Place the rack over coals about 4 inches from fire
and grill approximately
4
to 5 minutes on each side. Brush with the
sauce again after turning. (The
general rule for cooking fish is that it
will take approximately 10 minutes
total cooking time for each inch of
thickness, Measure the thickest part of
the fish fillets to determine
the exact total cooking time.)
Baste fish
again with barbecue sauce as it finishes cooking. You can tell
when the
fish is done when it is just barely firm and resilient to the touch.
To serve,
open the rack and remove fish fillets with a spatula. Transfer to
a warm
platter and top with the Strawberry, Mint and Cucumber Salsa.
Serves 6.
Strawberry Sorbet
Sugar
Syrup:
3/4 cup
granulated sugar
3/4 cup water
4 cups
strawberries, hulled and halved
1/2 cup orange juice
Juice of 1/2 lemon
1/4 cup raspberry liqueur, for garnish
6 whole strawberries, for garnish
Mint leaves, for garnish
To prepare
the sugar syrup, combine the sugar and water in a medium saucepan. Bring
to a boil, then simmer for 10 minutes. Let cool, then refrigerate.
Place
strawberries and orange juice in a food processor fitted with a steel
blade, and pulse until mixture is smooth. Add the 1 1/2 cups of sugar
syrup and lemon juice.
Pour the
sorbet mixture into a 9-inch by 13-inch cake pan. Cover with
plastic
wrap and place in the freezer and freeze until slushy, approximately
1
hour.
Return to
a food processor fitted with a steel blade and process until
smooth.
Return the
sorbet to the cake pan, cover with plastic wrap and freeze until firm,
approximately 2 hours.
To serve, use a large spoon and scoop the sorbet into small ice cream
dishes. Top with a little raspberry liqueur and garnish with the fresh
strawberries and mint leaves. Serves 6.
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