Strawberry Festival

Doubtless God could have made a better berry; but doubtless God never did.

--William Butler

Strawberries take their name from the most commonly used mulch for the cultivated berry--straw. The wild strawberry, known throughout history and literature as the emblem of summer, can be found by following your nose in fields the sun favors. The juicy ripe sweetness of the strawberry is a perfect pairing with cream and is so loved by Americans that there is a National Strawberries and Cream day, May 21st. But don't worry that you've missed it because National Strawberry Sundae Day is just around the corner, July 7th.

* * *

And what better way to celebrate Strawberry Sundae Day than with homemade strawberry ice cream? Barbara Stein shares this delicious recipe with us at her beautiful food blog, Bless Us O Lord.

* * *

Johane is an exquisite cook and a chef by profession. She shares some fabulous recipes for Strawberry Coulis and Strawberry Rumpot at her blog where she shows herself to be a mom as well as a cook, The Home Gourmet.

Strawberry Rhubarb Crumble.
This yumilicious recipe comes to us from Monica Bernstein...

Filling:
1 cup white sugar
3 T flour
3 cups sliced strawberries
3 cups diced rhubarb
(If you have more berries than rhubarb, you can do 4 cups berries, 2 cups
rhubarb. In fact, I prefer it that way, myself!)

Preheat oven to 375.
In large bowl, mix sugar through rhubarb. Place in even layer in 9x13"
dish.

Crumble topping:
3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, melted
1 tsp vanilla extract

Combine flour, oats, brown sugar, cinnamon, and 1/2 tsp salt in small bown.
Add butter and vanilla; stir with fork until moist and crumbly.

Sprinkle oat mixture evenly over strawberry mixture.

Bake, uncovered, 45 minutes.

Yield: ~8 servings, depending on the size of the sweet tooth!

Mile High Dessert
from Jamie's grandmother

Crust:
1/2 cup butter
1/4 cup brown sugar
1 cup flour
mix together, press in 9x13 pan and bake 15 minutes at 350 degrees.

Cool. Crumble and use for bottom and top of dessert.

Filling:
10 oz pkg frozen strawberries (thawed)
2 egg whites
1/2 cup sugar
1 Tbsp lemon juice

Beat for 20 minutes (use a BIG bowl) fold in small cool whip.
place in 9x13 pan on top of crumble crust/top with some of the crumble and freeze overnight.

Lite Strawberry Pie
and another from Jamie. This one looks easy and light...

Container of cool whip
pkg dry sugar free strawberry jello
fresh or frozen strawberries
graham cracker pie crust.

Mix the cool whip with the dry jello, add the strawberries, place in crust, refrigerate!


Strawberry Topping:
This recipe for vanilla ice cream topping from Sarah looks simply divine!

1-2 lbs Quartered (or thick-sliced) strawberries (amount depends on how much you want to make)
1 bottle of late-harvest chardonnay (the bottles are usually smallish)
A little sugar

Simmer the strawberries in the chardonnay until the liquid has reduced to a somewhat syrupy consistency. If necessary, sweeten with sugar. Spoon over ice cream and serve IMMEDIATELY.

* * *

Waltzing Matilda never lets us down. Here's a recipe your kids are sure to clamor for, Cappuccino Mouse. Wow that looks good. This is making me hungry.

* * *

And Lorri of the Mac and Cheese Chronicles proves she can cook up more than Mac N Cheese-- she offers us the deliciously rich phrase "veritable cornucopia of strawberry goodness" as well as her mother's recipe for strawberry pie. Now that's smart comfort food.

* * *

Minnesota Mom contributes with a terrific looking Strawberry Rhubarb Cobbler. Peruse her Come for Coffee cooking blog while you're there. It's well worth "staying for the cake." If you're not hungry yet, you will be.

Michelle Halpin of Party of Five directs us to this Two-Tier Strawberry Pie recipe at the great menu planning and recipe resource All Recipes.

* * *

Elizabeth Foss shares this recipe for a berry pie (can be made with other berries) that her nine year old daughter made. Elizabeth says this recipe stands out because the berries are not cooked and therefore retain their crisp texture. Take a look around at Kitchen Comforts and don't miss the Fourth of July Cake--topped with strawberries too!

* * *

Our old college dorm prefect, Nora N. emailed us too, to say that if you want the best Strawberry Shortcake, look no further than Betty Crocker. Thanks Nora!

* * *
Update:
Strawberries are not just for Dessert.
Enjoy These Savory Recipes

Melanie B. adds a link in our combox to her very appetizing blog, In the Kitchen with Bella. This recipe for Strawberry Soup looks like something we need to try.

* * *

Also, our great friend Eika T. emailed us with this recipe for Strawberry Salsa

Strawberry Salsa

1 pint fresh strawberries, diced

4 plum tomatoes, seeded and diced

1 small red onion, diced

1 to 2 medium jalepeno peppers, minced

Juice of 1 lime

2 garlic cloves, minced

1 tablespoon olive or vegetable oil

In a bowl, combine strawberries, tomatoes, onion and peppers. Stir in lime juice, garlic and oil. Cover and chill for 2 hours. Serve with cooked poultry or pork or as a dip for tortilla chips. Yield 4 cups.

* * *

And last, but not least, our very own Kristen has prepared a beautiful and summery spread below,
"Berry Tart and Strawberry Lemonade."

Please, pull up a chair and join us-- we're just about to serve!