Strawberries | Saveur

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.

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Strawberry-Lillet Crush

Michellina Jones — Mon, 18 Mar 2019 22:50:28 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Muddled strawberries, fresh mint, and Lillet star in this refreshing, lightly sweet cocktail recipe, which former digital producer Michellina Jones considers the perfect drink for a muggy late summer day. She prefers using a navy strength gin (which has a minimum of 57.1% ABV) with a balanced, restrained flavor profile that won’t overwhelm the other ingredients, while ensuring the boozy flavor doesn’t get lost. Lillet refers to Bordeaux wine that’s been infused with aromatics and spices; the Blanc variety of the aperitif offers citrusy, floral notes with a dry finish. Here, the quintessential summer beverage, with its delicate sweetness, plays well with the gin and berries. Make your own syrup at home with our simple syrup recipe.

Yield: 1

Time: 5 minutes

6 mint leaves
3 strawberries, hulled, plus more for garnish
½ oz. simple syrup
2 oz. any navy strength gin, such as Plymouth
1 oz. Lillet Blanc
Crushed ice, for serving

Instructions

In a cocktail shaker, lightly muddle the mint, strawberries, and simple syrup.
Fill a glass with crushed ice. To the shaker, add the gin, Lillet Blanc, and enough ice cubes to fill it about halfway. Shake well, strain into the glass, garnish with strawberries, and serve immediately.

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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 >

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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.

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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.)

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Strawberry Rhubarb Pâte de Fruit

SAVEUR Editors — Mon, 18 Mar 2019 22:20:31 +0000

Photography by Belle Morizio

Instead of coating his pâte de fruit with plain white sugar, Bay Area pastry chef William Werner flavors Demerara sugar with Clément Créole Shrubb, a liqueur made of aged and white rhum agricole and bitter orange peels.

Featured in: “Our Best Strawberry Recipes Let the Fruit Shine Like Never Before.”

Yield: 16–18

Time: 5 hours 30 minutes

¾ cups raw sugar, such as demerara or turbinado
1 vanilla bean, split lengthwise, seeds scraped and pod reserved
1 oz. Clément Créole Shrubb or Cointreau
3 cups sugar, divided
2 Tbsp. plus 1½ tsp. pectin
Vegetable oil, for greasing
12 oz. rhubarb (2 medium stalks), cleaned and coarsely chopped
1 Tbsp. plus 1½ tsp. light corn syrup
7 oz. strawberries, hulled
1 Tbsp. fresh lemon juice

Instructions

Position a rack in the center of the oven and preheat to 200°F. In a small bowl, rub the vanilla seeds into the raw sugar until incorporated. Pour in the Shrubb and stir to combine. Using a silicone spatula, spread the sugar mixture in an even layer on a parchment-lined baking sheet. Bake with the oven door slightly ajar until dried, about 30 minutes. Remove from the oven, and when cool enough to handle, use your hands to crumble; set aside.
Oil an 8-by-8-inch baking pan and line with parchment. In a small bowl, whisk together the pectin and ¼ cup of the sugar; set aside.
To a medium pot set over medium-high heat, add the vanilla pod, rhubarb, and 1 cup of the sugar and cook until the rhubarb is soft, 8–10 minutes; set aside to cool, about 45 minutes.
Discard the vanilla pod and transfer the rhubarb mixture to a blender (do not clean the pot). Add the corn syrup and strawberries and purée, then pour back into the pot and turn the heat to high. When the liquid boils, whisk in the pectin mixture and cook, stirring continuously, until dissolved, 1–2 minutes. Whisk in 1 cup of the sugar and cook, stirring continuously, until dissolved, 1–2 minutes more. Repeat with the remaining sugar, then continue cooking until the mixture has thickened and a thermometer reads 175°F, about 5 minutes more. Stir in the lemon juice, then pour into the prepared pan. Let stand at room temperature until set, about 4 hours.
To serve, cut the pâte de fruit into 1-inch squares and sprinkle with the reserved Shrubb sugar. (Pâte de fruit will keep in an airtight container at room temperature for up to 1 month.)

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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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Strawberry Pretzel Salad

Joyce Skena — Wed, 29 Jun 2022 21:20:21 +0000

PHOTOGRAPHY BY LINDA XIAO; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY SUMMER MOORE

Strawberry pretzel salad is a time-honored relic of the 1970s, when Jell-O salads were all the rage. The dish, a picnic favorite with kids and adults alike, is low-effort but needs several hours to set up in the fridge. Those without a food processor can crush the pretzels in a resealable bag with a rolling pin. It’s important to spread each layer to the edge of the pan to prevent seepage. Using frozen strawberries speeds up the cooling of the gelatin; if you prefer fresh berries, cool the gelatin mixture to room temperature before adding the fruit.

Featured in “This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay.”

Yield: makes twelve 2-inch bars

Time: 12 hours

Ingredients

For the crust:

12 tbsp. unsalted butter, melted, plus more for greasing
8 oz. pretzels
2 tbsp. sugar

For the middle layer:

8 oz. softened cream cheese
One 8-oz. tub Cool Whip, thawed, plus more for garnish (optional)
1 cup sugar

For the top layer:

Two 0.3-oz. strawberry gelatin boxes
20 oz. frozen sliced strawberries (see headnote), plus more for garnish (optional)

Instructions

Position a rack in the center of the oven and preheat to 400ºF. Butter a 9-by-13-inch pan.
Make the crust: In a food processor, pulverize the pretzels to coarse crumbs, about seven 1-second pulses. Add the sugar and butter and blend until incorporated, about three pulses more. Scrape into the pan and use the bottom of a glass to press into an even layer all the way to the edges. Bake until beginning to brown, about 7 minutes, then remove from the oven and cool thoroughly, at least 1 hour.
Make the middle layer: Using a stand or handheld electric mixer, beat together the cream cheese, Cool Whip, and sugar. Use a silicone spatula to spread evenly over the crust to the edges of the pan, then cover and refrigerate until firm, at least 2 hours.
Make the top layer: In a bowl, whisk 2 cups of boiling water into the gelatin until dissolved. Add the strawberries and stir until the berries are thawed and the liquid is room temperature and beginning to thicken. Pour over the cream layer, cover, and refrigerate until firm, at least 2 hours.
To serve, cut into 2-inch squares in the pan, wiping the knife as you go to ensure the layers remain visible. Top each square with additional Cool Whip and strawberries if desired.

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Strawberry-Brown Butter Snacking Cake

Fatima Khawaja — Wed, 22 Jun 2022 13:12:56 +0000

Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

Welcome to SAVEUR’s column on how to cook local produce according to our test kitchen manager, Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

How do you feel about supermarket strawberries? Because they consistently let me down. Strawberry season is in full swing, yet the packaged ones at my neighborhood grocery are somehow bitter, mealy, and white inside. Those aren’t the bright red jewels I’ve been buying by the truckload at the farmers market. I always grab an extra pint at my favorite stall to share with my daughter on the way home, the berries’ crimson juices dripping down her arms and shirt.

Make this cake with those market-fresh berries, or—as I like to do—with the mushy ones forgotten in the back of the fridge, so they don’t go to waste. You can use stone fruit instead of strawberries, or a mix of both. Revived with a quick maceration, the berries bake into a simple but delicate cake fragrant with brown butter, lemon, and vanilla.

When shopping for berries of any type, give the container a light shake to make sure the fruit on the bottom moves (that way you know it’s firm and not crushed). And enjoy them quickly: Farmers market berries last only a day or two before they start to turn. For longer-term storage, I destem and freeze berries in a freezer bag or turn them into preserves and jam.
By the way, if it’s too darn hot to turn on the oven, bookmark this cake for cooler weather—it’s equally delectable made with frozen berries—and check out our collection of strawberry recipes for additional ideas.

Yield: makes twelve 2-inch bars

Time: 12 hours

Ingredients

For the crust:

12 tbsp. unsalted butter, melted, plus more for greasing
8 oz. pretzels
2 tbsp. sugar

For the middle layer:

8 oz. softened cream cheese
One 8-oz. tub Cool Whip, thawed, plus more for garnish (optional)
1 cup sugar

For the top layer:

Two 0.3-oz. strawberry gelatin boxes
20 oz. frozen sliced strawberries (see headnote), plus more for garnish (optional)

Instructions

Position a rack in the center of the oven and preheat to 400ºF. Butter a 9-by-13-inch pan.
Make the crust: In a food processor, pulverize the pretzels to coarse crumbs, about seven 1-second pulses. Add the sugar and butter and blend until incorporated, about three pulses more. Scrape into the pan and use the bottom of a glass to press into an even layer all the way to the edges. Bake until beginning to brown, about 7 minutes, then remove from the oven and cool thoroughly, at least 1 hour.
Make the middle layer: Using a stand or handheld electric mixer, beat together the cream cheese, Cool Whip, and sugar. Use a silicone spatula to spread evenly over the crust to the edges of the pan, then cover and refrigerate until firm, at least 2 hours.
Make the top layer: In a bowl, whisk 2 cups of boiling water into the gelatin until dissolved. Add the strawberries and stir until the berries are thawed and the liquid is room temperature and beginning to thicken. Pour over the cream layer, cover, and refrigerate until firm, at least 2 hours.
To serve, cut into 2-inch squares in the pan, wiping the knife as you go to ensure the layers remain visible. Top each square with additional Cool Whip and strawberries if desired.

The post Strawberry-Brown Butter Snacking Cake appeared first on Saveur.

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.

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