Strawberry Recipes from Janice Murray Gill
Chilled fruit soups are a wonderful summer starter and strawberries make one of the best. Soup should be chilled to a cool temperature, not icy cold. Makes 6 servings.
1 ½ pounds fresh or frozen strawberries 1200 g
¼ cup vanilla yogurt 75 g
2 cups cream 500 g
½ tsp vanilla extract 2 mL
- Blend strawberries in blender until smooth. Slowly add vanilla yogurt and keep blending.
- Pour strawberry mixture into large bowl. Add cream and vanilla and stir until blended.
- Chill in fridge for at least 1 hour.
- Before serving garnish with a fresh strawberry or a mint leave. Serve in soup bowls.
Strawberry Ice Cream
Special equipment: an ice-cream maker and an instant-read thermometer.
- 1¾ cups heavy cream 435 mL
- 3 (3x1-in/7.5x2.5 cm) strips fresh lemon zest
- ⅛ tsp salt 1 mL
- 2 large eggs
- ¾ cup sugar 185 mL
- 1 lb strawberries, trimmed and quartered 450 g
- 1 Tbsp fresh lemon juice 15 mL
- Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
- Whisk eggs with ½ cup/125 mL sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F/76.6 °C (do not let boil).
- Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, about 2 hours, and up to 1 day.
- While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
- Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Strawberry Jam In The Sun
I saw this made in Italy. It is delicious. The strawberries are almost candied, dark and plump. If Nova Scotia does not give us the same weather as sunny Italy you can put the pan in a 200°F /93° C for 12 hours. If your strawberries are very sweet you may reduce the sugar to 5 cups.
6 cups sugar 1500 mL
1 ½ cups water 375 mL
10 cups strawberries, hulled 2.5 L
- In a large, non aluminum saucepan, stir the sugar and water together. Bring to a boil over high heat and cook to the hard ball stage (250°F/121°C on a candy thermometer)
- Drop the strawberries into the syrup. (Note: Do this very carefully for if the syrup splashes it can cause a severe burn) Shake the pan gently and let the liquid return to the boil and cook for 3 minutes.
- Pour the strawberry syrup into a 12 x 16 inch/ 30 x 40 cm roasting pan and cover with a piece of screening and set out in the full sun for 3 days. Bring the pan indoors to rest at night.
- Place in clean containers and refrigerate.
Strawberry Balsamic Black Pepper Jam
- 12 cups strawberries , hulled 3 L
- 1 pkg light fruit pectin crystals 49 g
- 4½ cups granulated sugar 1125 mL
- ¼ cup balsamic vinegar 60 mL
- 1 tsp coarsely cracked black pepper 5 mL
- In large preserving kettle, using a potato masher, mash strawberries thoroughly, 1 layer at a time, to make 6 cups/1.5 L
- Mix pectin crystals with ¼ cup/50 mL of the sugar; stir into berries and bring to full rolling boil over high heat, stirring constantly with wooden spoon. Stir in remaining sugar; return to full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam with metal spoon. Stir in balsamic vinegar and pepper.
- Using funnel and 1/2-cup/125 mL measure, fill hot, 1-cup/250 mL canning jars, leaving ¼ inch /5 mm headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Process in boiling water canner for 10 minutes
Lemon Strawberry Cheesecake
- 2 cups graham crackers 500 mL
- 6 Tbsps butter 90 mL
- 2 pounds cream cheese 900 g
- 1 cup sugar 250 mL
- 3 eggs
- 1 Tbsp lemon zest, grated 15 mL
- 1 tsp vanilla extract 5 mL
- ¼ cup red currant jelly 60 mL
- 2 Tbsps water 30 mL
- 6 cups fresh strawberries 1.5 L
- Preheat oven to 325° F/160°C.
- Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
- Press into bottom and sides of a 10-in/250 cm springform pan.
- Bake 5 minutes and remove from oven.
- Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest and vanilla. Blend until the whole mixture is fluffy.
- Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
Combine 2 Tbsps sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
Remove sides of cake pan and place cake on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze drizzle the rest of the glaze over the cake and store cake in the refrigerator for about 3 hours.
|Radio One||Weekdays 12 p.m. AT|