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Strawberry Risotto

SAVEUR Editors — Mon, 18 Mar 2019 22:43:25 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

This unusual, pastel-pink strawberry risotto recipe is a great way to use up those out-of-season (or past-their-prime) berries kicking around your fruit drawer. The dish was a popular menu item at Italian restaurants in the 80s—and we’re all for its comeback.

Featured in “Can This Berry Be Saved?” by Warren Schultz.

Yield: 4

Time: 35 minutes

3 cups chicken stock, preferably homemade
1 cup strawberries, washed and hulled
2 Tbsp. unsalted butter
1 cup arborio rice
¼ cup dry white wine
¾ cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Instructions

In a small pot, bring the stock to a boil, then add the berries and boil for 30 seconds. Using a slotted spoon, transfer to a food processor or blender and purée; set aside. Turn off the heat.
To a large pot set over medium-low heat, add the butter. When it’s melted, add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the wine and cook until absorbed, about 4 minutes. Add ½ cup of the reserved stock and cook until absorbed, then continue with the remaining stock. (The total cook time should be about 25 minutes.)
Remove from the heat and stir in the purée and Parmigiano, then season with salt and black pepper to taste and serve immediately.

The post Strawberry Risotto appeared first on Saveur.

16 Strawberry Recipes to Sweeten Your Spring and Summer

Benjamin Kemper — Mon, 18 Mar 2019 22:33:37 +0000

Photography by Christina Holmes

Good strawberries—you know, those crimson, thimble-size gems currently perfuming the air at farm stands—are as ephemeral as spring itself. They can turn to mush in hours, a problem we often solve by tossing them back like popcorn while mosying home from the market. Cooks with more restraint, however, should keep strawberries fresh by storing them in the fridge, spread in a single layer on a paper towel in an airtight container.

Strawberries make some of the world’s most heavenly sweets, from cool berry tarts to pretty pink cocktails and crowd-pleasing strawberry shortcakes. Rhubarb may be the strawberry’s most ubiquitous bedfellow, but the berry’s heady aromas play wonderfully with citrus, acid, booze, spices, and—yes—salt, as proven by dishes like strawberry-goat cheese hand pies and crackly strawberry focaccia. A dollop of dairy (mascarpone, yogurt, ice cream, what have you) turns them into something altogether ambrosial, as anyone who’s tucked into a bowl of fresh strawberries and cream can attest.

But we have a bone to pick with supermarket strawberries. While useful in a pinch for decorating desserts, they can be watery and tough. That’s because they’re a Chilean American hybrid bred for looks and durability as opposed to flavor. They pale in comparison to our favorite Tristars and Lilliputian fraises des bois, which you’re more likely to encounter at the farmers market—all the more reason to seek out (and, sigh, splurge on) the real deal during the berries’ fleeting season. With these recipes in your back pocket, you’ll be off to a running start.

Strawberry Bread

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Grand Marnier Strawberry Sundaes

Photography by Belle Morizio; Food Styling by Victoria Granof; Prop Styling by Dayna Seman

Strawberry milkshakes get the adult treatment in this boozy, orange-scented beverage that doubles as dessert. Get the recipe >

Strawberry Rhubarb Pâte de Fruit

Photography by Belle Morizio

These fragrant jelly candies call for a bounty of fresh fruit—which means they’re healthy, right? Right? Get the recipe >

Strawberry Shortcake for a Crowd

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because our favorite strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet all year round). Get the recipe >

Strawberry Rhubarb Hand Pies

Photography by SAVEUR Editors

It’s two sticky thumbs up to these flaky, fork-crimped beauties perfect for picnicking and potlucks. Get the recipe >

Almond Cheesecake with Macerated Strawberries and Mint

Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Strawberry Focaccia with Maple-Balsamic Onions

Photography by Thomas Payne

This sweet-and-salty focaccia that comes together with minimal effort is a welcome springtime twist on the original. Get the recipe >

Strawberry Spritz

Hayden Stinebaugh

Thickened with coconut milk and pepped up with fresh lime juice, the strawberry spritz created at Detroit’s Candy Bar drinks like a tropical vacation. Get the recipe >

Strawberry Ice Cream

It turns out that the secret to great strawberry ice cream is—you guessed it—sweet, overripe farmers-market berries. Get the recipe >

Strawberry-Beet Sorbet

Photography by Ted + Chelsea Cavanaugh

Vibrant fuschia orbs of tart yet earthy sorbet are a refreshing finale to any summer cookout. Get the recipe >

Strawberry Rhubarb Cheesecake

Photography by Christina Holmes

Inspire oohs and aahs with this luxurious strawberry-topped cheesecake spread with smoky, tangy charred rhubarb jam. Get the recipe >

Goat Cheese and Strawberry Breakfast Tarts

This recipe goes out to all the readers who can’t think of a better bagel topping than cream cheese and jam. Get the recipe >

Pavlova

Photography by Dave Lieberman

A crackly crown of meringue brimming with colorful berries is the kind of fresh, light dessert we crave when temperatures soar. Get the recipe >

Strawberry Rhubarb Yogurt Pops

Cool off with these homemade pink popsicles that are a hit with kids and adults alike. Get the recipe >

Strawberry Jam

Photography by Murray Hall; Food Styling by Jessie YuChen

Preserve the summery flavor of fresh berries with this simple preparation. Get the recipe >

Strawberries with Wine

Photography by Murray Hall; Food Styling by Jessie YuChen

This bright, citrusy dessert from chef José Andrés makes the perfect nightcap to wind down an evening of grilling. Get the recipe >

The post 16 Strawberry Recipes to Sweeten Your Spring and Summer appeared first on Saveur.

Strawberries with Wine

José Andrés — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

This strawberries with wine recipe from chef José Andrés makes the perfect end to an evening of grilling. Red wine is reduced with spices and bright citrus zest, then drizzled over fresh strawberries, ice cream, and grilled bread to make this simple, delicious dessert.

Featured in, “Menu: Chef José Andrés’ Fourth of July.”

Yield: 4

Time: 40 minutes

2 cups red wine
¹⁄₄ cup sugar
1 bay leaf
1 cinnamon stick
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Freshly ground black pepper
4 (¾-in. thick) slices white country bread
¹⁄₄ cup olive oil
1 pint strawberries, hulled and halved
Vanilla ice cream, for serving
Mint leaves, for garnish

Instructions

In a medium saucepan, stir together the wine, sugar, bay leaf, cinnamon, lemon zest, orange zest, and black pepper. Bring to a boil over high heat, then turn the heat to medium-low and simmer until reduced to approximately ⅓ cup, about 30 minutes. Set a fine sieve over a medium bowl and pour in the sauce; keep warm.
Light a grill. Brush the bread with the olive oil and place on the grates; grill, turning once, until charred on both sides, 5 to 7 minutes.
To serve, divide the toast among 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint. Serve immediately.

The post Strawberries with Wine appeared first on Saveur.

Strawberry Jam

SAVEUR Editors — Mon, 18 Mar 2019 22:21:16 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Preserve the flavor of fresh berries with this strawberry jam recipe—perfect for spreading on toast, stuffing into breakfast tarts, and swirling into summery desserts.

Yield: makes 2 pints

5 cups fresh strawberries, washed and hulled
4 cups sugar
1 (1.75 oz.) box pectin

Instructions

In a large bowl, use a potato masher to lightly crush the strawberries. Stir in the sugar and set aside to macerate for 30 minutes.
To a small pot set over high heat, bring the pectin and ¾ cup of water to a boil. Boil, stirring continuously, until it thickly coats the back of a spoon, about 1 minute. Pour into the bowl with the strawberries and stir until the sugar is dissolved.
Into sterilized jars, pour the jam to reach ½ inch below the rims. Seal with lids and set aside to set, 6–10 hours. (The jam will keep, refrigerated, for up to 3 weeks after opening.)

The post Strawberry Jam appeared first on Saveur.

Strawberry Shortcake for a Crowd

SAVEUR Editors — Mon, 18 Mar 2019 22:29:48 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because this strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet year round). The recipe can be doubled with success; simply make two biscuits, not one extra-large one.

Yield: 4

Time: 1 hour 10 minutes

3 cups strawberries, washed, hulled, and halved lengthwise
¼ cup plus 2 Tbsp. sugar, divided
1½ cups all-purpose flour
2 tsp. baking powder
1 tsp. fine salt
6 Tbsp. unsalted butter, cubed, divided
¾ cup whole or two percent milk
1 cup cold heavy cream
3 Tbsp. confectioners sugar
1 tsp. vanilla extract

Instructions

In a bowl, toss the strawberries with 5 tablespoons of the sugar and set aside to macerate for 30 minutes.
Position a rack in the center of the oven and preheat to 400°F. Into a large bowl, sift the flour, baking powder, salt, and remaining sugar and whisk gently to combine. Scatter 4 tablespoons of the butter on top, then use a pastry blender or your fingers to work it into the flour mixture until it looks like coarse crumbs. Stir in the milk. Turn the dough out onto a floured surface, then shape it into a large biscuit 6 inches in diameter and 1 inch thick. Transfer to a parchment-lined baking sheet.
Bake until just golden, about 25 minutes. When cool enough to handle, use a sharp knife to slice it horizontally in half, then transfer to a platter and spread the cut sides evenly with the remaining butter.
Using a handheld or stand mixer on high speed, whip the cream until soft peaks form. With the mixer running, slowly add the confectioners sugar and vanilla, then continue to beat to nearly stiff peaks.
Assemble the shortcake: Spoon the strawberries and their juices atop the bottom half of the biscuit, then cover with the whipped cream and top with the other half of the biscuit. Serve immediately in wedges.

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Grand Marnier Strawberry Sundaes

Anna Watson Carl — Mon, 18 Mar 2019 22:21:42 +0000

Photography by Belle Morizio; Food Styling by Victoria Granof; Prop Styling by Dayna Seman

Very little needs to be done with summer fruit to make it extraordinary, but as your farmstand strawberries start to soften, a quick dip in citrus liqueur and sugar is a perfect second act. Boozy, macerated berries top vanilla ice cream in this simple sundae from Anna Watson Carl of The Yellow Table blog.

Yield: serves 4-6

Time: 1 hour 5 minutes

1 lb. fresh strawberries, hulled and quartered
¼ cups fresh orange juice
¼ cups Grand Marnier
¼ cups turbinado sugar
2 tsp. finely grated orange zest
Vanilla ice cream, for serving

Instructions

In a large bowl, stir together the strawberries, orange juice, Grand Marnier, sugar, and orange zest. Set aside to rest at room temperature for 1 hour. Serve with vanilla ice cream.

14 Strawberry Recipes to Sweeten Your Spring and Summer

Photogrpahy by Matt Taylor-Gross

‘Tis the season for shortcake, spritzes, and sorbet—and for berry-filled savory snacks, too.

The post Grand Marnier Strawberry Sundaes appeared first on Saveur.

Roasted Strawberry-Rhubarb Tart with Mascarpone Cream

Ellen Gray — Fri, 26 Mar 2021 18:36:19 +0000

Photography by Fatima Khawaja

This crunchy tart shell and roasted fruit pair well with a layer of mascarpone cream. However, those who choose to avoid dairy at their Passover Seder may substitute the creamy filling for a half cup of good quality Kosher-for-Passover strawberry preserves (just remember to swap out the butter in the crust for an equal portion of vegan butter substitute, such as Earth Balance).

Both the strawberry-rhubarb compote and the crumb shell can be prepared up to 2 days ahead of time—just keep these components separate until a few hours or up to a day before you plan to serve.

Featured in: Cue the Compote: Strawberries and Rhubarb Steal the Spotlight in this Passover-worthy Dessert

Time: 2 hours 20 minutes

Ingredients

For the compote and cream filling:

1 lb. rhubarb, leaves removed, sliced crosswise into 1-inch pieces
1 lb. fresh strawberries, stemmed and quartered
³⁄₄ cup plus 2 Tbsp. sugar, divided
1 tbsp. finely grated orange zest
1 tbsp. orange juice
1 tsp. potato starch
pinches of kosher salt
¹⁄₂ cup (4 oz.) mascarpone
¹⁄₂ cup (4 oz.) heavy cream
¹⁄₂ vanilla bean, split, seeds scraped with knife

For the tart shell:

2 tbsp. vegetable oil
2 tbsp. plus 1½ tsp. honey
1 tbsp. plus ½ tsp. maple syrup
1 tbsp. orange juice
³⁄₄ tsp. ground cinnamon
¹⁄₄ tsp. freshly ground cardamom
¹⁄₄ tsp. kosher salt
¹⁄₂ vanilla bean, split, seeds scraped with knife
2 ¹⁄₂ sheets (3 oz.) matzo, broken into ½-in. pieces
¹⁄₄ cup (1¼ oz.) pistachios, finely chopped
¹⁄₄ cup (½ oz.) large unsweetened coconut flakes
¹⁄₄ cup (2½ oz.) sweetened, flaked coconut
3 tbsp. unsalted butter, melted

Instructions

Make the compote: Preheat the oven (with one of the racks positioned in the center) to 375° F. To a large bowl, combine the rhubarb and strawberries with ¾ cup sugar, the orange zest and juice, and the potato starch and salt, and toss to combine. Spread the mixture out in a single layer on a large rimmed baking sheet, transfer to the oven, and roast until the fruit is tender but is still holding its shape, 15–18 minutes. Remove the rhubarb and strawberries from the oven and use a slotted spatula to transfer the roasted fruit to a wide bowl to cool to room temperature. Meanwhile, pour any accumulated strawberry-rhubarb juices into a small pot, bring to a simmer over medium heat, and cook until thickened and syrupy, 2–3 minutes. Remove from heat and set aside to cool to room temperature, stirring occasionally. When cool, pour the syrup over the roasted fruit, cover, and refrigerate.
Prepare the cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the mascarpone, vanilla bean seeds, cream, and the remaining 2 tablespoons of sugar on medium speed to medium-stiff peaks, about 1 minute. (Take care not to overwhip the mixture which causes it to turn grainy.) Cover and transfer to the fridge.
Prepare the crust: Lower the oven to 325° F.. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the oil, honey, maple syrup, orange juice, cinnamon, cardamom, salt, and vanilla bean seeds. Add the matzo and stir to coat thoroughly. Set aside for ten minutes, tossing occasionally. Spread the matzo mixture and any accumulated liquid onto the baking sheet, transfer to the oven, and bake until toasty and fragrant, about 15 minutes. Add the chopped pistachios, and the unsweetened and sweetened coconut, stir to combine, and continue baking, stirring occasionally, until the mixture is golden and dry, about 10 minutes more. Remove from the oven and set aside to cool to room temperature.
When the matzo mixture has cooled, transfer half of it to the bowl of a food processor fitted with the blade attachment and pulse to process to medium-fine crumbs. Transfer to a medium bowl and repeat with the second half of the matzo mixture. Add the melted butter to the crumbs and toss to combine. Sprinkle the crumb mixture across the bottom and up the sides of a greased 9½- by 1¼-inch fluted tart pan with a removable bottom. Using the flat bottom of a measuring cup, press the crumbs in an even layer across the bottom and up the sides of the pan. Refrigerate the tart shell until firm, about 15 minutes.
Place the tart shell in the center of the baking sheet. Transfer to the oven and bake until firm and very fragrant, about 10 minutes. Remove from the oven and immediately use the bottom of the measuring cup to again press and pack the crumbs against the fluted sides of the pan, reinforcing the outer crust. Set aside to cool to room temperature.
Assemble the tart: Pour the mascarpone cream into the cooled tart shell, then use an offset spatula or the back of a spoon to spread in an even layer. Spoon the compote evenly over the cream. Transfer to the fridge for at least an hour or overnight.
To serve, carefully remove the outer ring from the tart shell and slide the tart onto a large, flat serving plate. Use a sharp knife to cut into slices and serve chilled. Cover and refrigerate any leftovers for up to 3 days.

The post Roasted Strawberry-Rhubarb Tart with Mascarpone Cream appeared first on Saveur.

Adam Sachs’ Smoked Strawberries

Organic — Mon, 18 Mar 2019 22:47:41 +0000

Yield: serves 4-6

Time: 40 minutes

2 lb. strawberries
3 cups red wine
2 tbsp. berry jam
Vanilla ice cream, to serve

Instructions

Build a medium-hot fire in a charcoal grill. Cook strawberries until soft, 30-45 minutes; transfer to a cutting board and quarter, if large, or leave whole. Meanwhile, red wine to a boil in a 2-qt. saucepan; reduce to 2⁄3 cup, 30 minutes. Stir in reserved strawberries and berry jam; serve with vanilla ice cream.

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Strawberry Tart

SAVEUR Editors — Mon, 18 Mar 2019 22:31:45 +0000

Jewel-like summer strawberries are perched on a bed of velvety pastry cream in this simple tart. Get the recipe for Strawberry Tart ». Thomas Payne

Use the juiciest, sweetest strawberries you can find to crown this elegant tart filled with rich pastry cream.

Equipment

Yield: serves 6

Time: 2 hours

1 ¹⁄₂ cups plus 1 Tbsp. all-purpose flour, divided
¹⁄₂ tsp. kosher salt
½ cup plus 1 Tbsp. sugar, divided
9 Tbsp. cold unsalted butter, cut into small pieces
1 lb. 4 oz. strawberries, hulled
³⁄₄ cup whole milk
¹⁄₂ vanilla bean, split lengthwise
3 large egg yolks

Instructions

In a large bowl, sift 1½ cups flour, the salt, and 1 tablespoon sugar. Using a pastry blender or fork, work the butter into the flour mixture until it resembles coarse meal. Drizzle in 3 tablespoons ice water and continue working the mixture just until it forms a shaggy dough. Turn the dough out onto a clean work surface, press into a 1-inch-thick disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes or overnight.
Place a rack in the center of the oven and preheat to 400°F. In a large bowl, add the strawberries, sprinkle with ¼ cup sugar, and toss gently to coat. Set aside to macerate at room temperature for 30 minutes.
In a medium pot over medium heat, add the milk and vanilla bean; bring to a boil. In a large bowl, whisk together the egg yolks, the remaining ¼ cup sugar, and the remaining 1 tablespoon flour. Quickly whisk in ¼ cup of the hot milk mixture, then quickly and vigorously whisk the egg yolk-milk mixture back into the pot of remaining milk. Cook, stirring and scraping the bottom and sides of the pot constantly, until the mixture is very thick and the flour no longer tastes raw, about 5 minutes. Using a rubber spatula, force the pastry cream through a fine-mesh strainer set over a heat-resistant bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let cool to room temperature.
Lightly flour a clean work surface and rolling pin and retrieve the dough from the refrigerator. Roll the dough out to an even 12-inch round, then fit into a 9-inch round fluted tart pan with a removable bottom, tucking any overhang down to reinforce the sides. Prick the dough all over with a fork, then freeze until firm, about 10 minutes. Line the dough with foil, fill with pie weights or dried beans, and bake until the dough appears dry, about 15 minutes. Remove the weights and foil; continue baking until cooked through and very lightly golden, 8–10 minutes more. Let cool completely, then unmold and transfer to a wide, flat platter.
Just before serving, pour any accumulated strawberry juices into the pastry cream and whisk until combined. Spread the pastry cream evenly in the tart shell and smooth the surface with an offset spatula or the back of a spoon. Arrange the strawberries upright on top, then cut into wedges and serve immediately.

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Strawberry Ice Cream

SAVEUR Editors — Mon, 18 Mar 2019 22:24:22 +0000

This quintessential summer dessert calls for a full pint of ripe strawberries. Photography by Kat Craddock

In this classic summer confection, ripe summer strawberries are stirred into a rich, eggy custard.

Equipment

Yield: serves 6-8

Time: 11 hours

1½ cups whole milk
2 egg yolks
¾ cup plus ⅓ cup sugar, divided
1¼ cups heavy cream
1 pint strawberries, hulled and thinly sliced
Juice of ½ lemon

Instructions

In a medium pot over medium heat, add the milk and bring to a simmer.
Meanwhile, in a large bowl, whisk together the egg yolks and ¾ cup sugar. Quickly whisk in ¼ cup of the hot milk, then quickly and vigorously whisk the egg yolk-milk mixture back into the pot of remaining milk. Cook, stirring and scraping the bottom and sides of the pot constantly with a rubber spatula, until the mixture is thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and immediately whisk in the cream. In a fine-mesh strainer set over a heat-resistant bowl, strain the custard, then cover tightly with a lid or plastic wrap and refrigerate for at least 6 hours or overnight.
In a medium bowl, add the strawberries, lemon juice, and remaining ⅓ cup sugar; toss to combine. Cover tightly with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to freeze your ice cream, retrieve the custard and strawberries from the refrigerator. Using a fork or a potato masher, lightly mash the strawberries, then stir them and their juices into the custard. Pour into an ice cream maker and process according to the manufacturer’s instructions, then transfer the ice cream to an airtight container and freeze until set, at least 4 hours and up to 3 days.

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