Courtesy of MarthaStewart.com
From MarthaStewart.com
“These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert,” according to Martha Stewart!
Makes about 3 dozen
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Recipe makes 4 servings, about 1-1/2 cups each
This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.
Dressing:
1 tablespoon pure maple syrup or brown sugar
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
Salad:
3 cups baby spinach
3 cups watercress, tough stems removed
2 1/2 cups sliced fresh strawberries (about 12 ounces)
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans
1/4 cup crumbled goat cheese
Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.
Source: EatingWell.com
Strawberry Bruschetta
Ingredients:
24 slices French baguette
1 tablespoon butter, softened
2 cups chopped fresh strawberries
1/4 cup white sugar, or as needed
Directions:
Preheat your oven’s broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.
Source: Sarah Stephen/AllRecipes.com
Crust:
1 cup all purpose flour
1 stick butter (1/4 pound)
1/4 cup powdered sugar.
Blend well and pat into bottom of a pizza pan evenly. (Use your fingers and press it gently and repeatedly to cover the pan with a thin layer of dough.)
Bake at 325 till golden brown. Cool.
Filling:
8 oz cream cheese
1/2 cup granulated sugar
Beat until very smooth and soft. Spread over the cooled crust.
Topping:
8 – 10 oz jar of strawberry glaze
Fresh, ripe strawberries, sliced (enough to cover the pizza)
Combine and spread on top of pizza.
Chill one hour and serve with Cool Whip or whipped cream.
Source: Janet Higgens/PastryWiz.com
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