Stahlbush Island Farms had an event last week to find the best strawberry recipes employees had! Here is the collection of recipes along with pictures that we received.
Berries In Wine
Ingredients:
¼ cup Honey
¼ tsp. Cinnamon
1 cup Pinot Noir
2 tsp. Lime Juice
1 lb. Sliced Strawberries
Honey Flavored Greek Yogurt
Angel Food Cake, cubed
Directions:
Stir honey, cinnamon, pinot noir, & lime juice until mixed. Pour liquid over strawberries. Marinate covered for 1 hour. Assemble in dessert dishes.
Strawberry Ice Cream
Ingredients:
1-1/4 cups Strawberries
1-1/4 cups Sugar
4 cups Half & Half
¼ tsp Vanilla
Directions:
Slice 1 cup of strawberries. In a medium sized mixing bowl combine sliced strawberries with sugar. Let stand until the sugar is dissolved and the berries are soft, about a ½ hour. In a blender combine remaining strawberries with the half and half and vanilla and blend until mixture is smooth and pink. Pour this mixture into the bowl of strawberries and mix thoroughly with a spoon. Freeze the mixture in any time of ice cream freezer. Makes 1 quart.
Strawberry Panna Cotta
Ingredients:
1.5 lb Fresh Strawberries
¼ c Sugar
¼ t Unflavored Powdered Gelatin
Directions:
Wash and strain your strawberries, and put three or four off to the side for the garnish later. Remove the stems and slice each strawberry lengthwise, and then put them into a small saucepan over medium heat. At the sugar and stir as you allow them to cook for 405 minutes. Turn off the heat and pour the strawberries into ta blender. Pulse the berries once, and then add the gelatin. Pulse until the strawberries have achieved your desired consistency. Transfer to a sealed container and put in the freezer to chill while you get the milk mixture ready.
Ingredients:
1.5 Cups Milk
1 T Unflavored Powdered Gelatin
2.5 Cups Heavy Whipping Cream
2-3 oz Lemon or Lime Yogurt
1/3 C Honey
1 T Sugar
1 lemon’s worth of zest
Two pinches of nutmeg
Directions:
Pour the milk into a medium saucepan and sprinkle the gelatin powder on top. Let it sit for 3-5 minutes until the gelatin softens – it will look like shiny foam on top. Simmer over medium heat for 5 minutes, whisking it constantly. Turn the heat down if need be to keep the milk from boiling. Add the cream, yogurt, honey, and sugar to the mixture and cook until the sugar melts, about two minutes. Turn off the heat and wisk in the zest and nutmeg. While the mixture cools for a few minutes, prepare 6-12 remekins, depending on the portions you wish to serve.
Take the strawberry puree out of the freezer and ladle 2-3 spoonfuls into the bottom of each dish, shaking them lightly, if needed, to even out the mixture. Then take the milk mixture and carefully ladle it on top of the puree, leaving ¼ inch of space from the rim of the dish. Cover with plastic and place in the fridge for 6 hours.
Once you are satisfied with the firmness of the deserts, slice the strawberries you put aside earlier and place on top for a fresh touch. Serve Cold.
Cream Puffs
Puffs:
6 tbsp. butter
¾ cup water
¾ cup flour
3 eggs
Filling:
1 cup whipping cream
¼ cup powdered sugar
½ tsp vanilla
2 cups fresh strawberries
Puffs Directions:
Heat oven to 400 degrees F. Boil water; then mix butter in until melted. Add flour immediately; stir in until mixture forms a ball that doesn’t separate. Remove from heat. Add eggs one at a time, mixing after each until smooth. Spoon by tablespoonfuls onto greased cookie sheet. Bake for 25-30 minutes. Remove from oven; split in two and remove excess dough.
Filling Directions:
In a metal bowl, mix whipped cream until stiff peaks form; mix in sugar and vanilla. Mash strawberries well. Add to cream mixture. Mix Well. Spoon cream mixture into puffs. Refrigerate leftovers. Serves: 10-12.
Strawberry Mousse
Ingredients:
10 oz. Strawberries, partially thawed
2 cups sour cream
1 cup granulated sugar
Directions:
Mix all ingredients together. Freeze for 6 hours. Mix and store in freezer. Serve with shaved chocolate
Strawberry Glaze
Ingredients:
2 cups pureed or mashed strawberries
1/3 cup water
2 tablespoons corn starch
½ cup granulated sugar
Directions:
Mix strawberries & water. Cook to boiling. Mix sugar & corn starch. Add mixture and heat to boiling. Cool. Serve over ice cream, angle food cake, waffles, pancakes, ect.
Strawberry Scones
Ingredients:
2 ¼ cups all purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, chilled
2 large eggs
¼ cup milk
1-teaspoon vanilla extract
1 ½ cup frozen Stahlbush Strawberries, thawed & drained
Directions:
Preheat oven to 375 F. Lightly butter an 11-inch diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles course crumbs. In a small bowl, stir together the eggs, milk and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, gently knead in the strawberries until evenly distributed.
With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
To prepare the topping, in a small bowl stir together the flour, brown sugar, and cinnamon. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut in the butter until it resembles course crumbs. Sprinkle the topping mixture evenly over the dough to cover. Press crumb toping lightly into the dough. With a serrated knife, cut circle into 8 wedges. Bake for 30-35 minutes, until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone come out clean. Cool for 15 minutes. Recut into wedges. Serve warm or cook completely and store in and airtight container. Makes 8 scones.
