Red Berry Redux
Melted into jams. Chopped into sundaes. Sliced into salads. Marinated in sweet liqueur. These days, strawberries’ resume goes far beyond the pie plate. 1. Salad In a large salad bowl, combine 2 cups thinly sliced strawberries, half of a thinly sliced cantaloupe, 2 thinly sliced avocados, 4 cups baby arugula and 6 ounces feta cheese. Set aside. In a small mixing bowl, combine ¼ cup honey, 2 tablespoons aged sherry vinegar, 2 tablespoons freshly chopped mint, ¼ teaspoon freshly ground black pepper and a pinch kosher salt. Whisk to combine and then drizzle over the salad. Toss to coat and serve. 2. Strawberry-jalapeño jam Place 1½ cups crushed strawberries, ¾ cup finely chopped jalapeños (stems and seeds removed), 1½ cups sugar, juice and zest of 1 lemon, and 2 tablespoons liquid fruit pectin in a non-corrosive pot and bring to a boil. After 2 minutes of boiling, reduce to a simmer and cook for 20 minutes. Remove from heat and allow to cool completely. Store in a sanitized glass jar and refrigerate for up to 2 weeks. 3. Marinated To make this adults-only dessert, pour ½ cup Grand Marnier over 3 cups sliced strawberries in a shallow casserole dish. Refrigerate for 5 hours. Remove strawberries, reserving marinade, and divide strawberries evenly among 4 dessert bowls. In a cocktail shaker, combine ¾ cup heavy whipping cream and reserved marinade. Shake hard and pour atop strawberries. 4. Shortcake in a jar Whip ½ cup sugar and 8 ounces heavy whipping cream until stiff and set aside. In each of 6 half-pint glass jars, crumble a store-bought mini shortcake, and gently press to the shape of the jar so it takes up the bottom third of the jar. Top with a hefty dollop of fresh whipped cream and evenly spread atop the cake. Each jar should be roughly 2/3 full. Fill remaining third of each jar with chopped strawberries. 5. Sweet and salty sundae Place 2 heaping scoops vanilla ice cream in a small bowl. Sprinkle 3 coarsely chopped strawberries on top. Drizzle with 1 tablespoon chocolate sauce and ¼ teaspoon thick, syrupy, high-quality balsamic vinegar. Sprinkle atop 1 tablespoon shelled, salted pistachios. 6. Pop tarts If making your own jam, place 1 pound coarsely chopped strawberries in a non-corrosive pot with 6 ounces sugar. Toss to coat and refrigerate for at least 1 hour, up to overnight. Remove from the refrigerator and toss with 6 more ounces sugar until absorbed. Set over medium heat and bring to a boil slowly. Cook until thick and gel-like, stirring frequently to avoid scorching, about 30 minutes. Transfer to a sterilized glass jar and cool completely before capping. Meanwhile, on a lightly floured surface, roll out prepared pie dough into a roughly 9-by-12-inch rectangle of 1/8-inch thickness. (If using homemade dough, make sure it’s been refrigerated for at least 2 hours.) Using a knife or pastry wheel, cut out 12 equal rectangles. Whisk 1 egg and 1 tablespoon cold water together in a small bowl. Place half the rectangles on a prepared baking sheet. Place 1 heaping teaspoon strawberry jam in center of each rectangle. Brush the edges with egg wash. Carefully place a second rectangle on top of each rectangle, pressing firmly to seal. Use the tines of a fork to crimp the edges and to poke a few holes atop each pop tart. Sprinkle with sugar and bake in 375-degree oven for about 20 minutes, or until the dough is golden brown. Transfer to a cooling rack and cool completely before serving.Most Recent
Burger 809 is taking over the Citygarden Terrace View space in downtown St. Louis this spring
Burger 809 gained popularity in the St. Louis food scene with two …