Nothing signals the beginning of summer in Strasburg like the appearance of fresh strawberries. Amish produce stands begin to pop-up along the roadways and the farmers markets display green pint-containers brimming with the sweetest, juiciest berries imaginable. The strawberry window is short around here - only about a month - so it's good to get to work preserving, baking and eating as many strawberries as possible. Here are a few of our favorite strawberry treats:
Strasburg Creamery Fresh Strawberry Sundae
-fresh Lancaster County strawberries, mixed with special strawberry glaze
-large scoop Creamery ice cream, vanilla or your favorite flavor
Treat yourself to a strawberry sundae to enjoy an early taste of summer! Try chocolate ice cream for a chocolate dipped strawberry sundae. Fan club members get $1 off strawberry sundaes in June.
(recipe from the Strasburg Creamery)
Fresh Strawberry Pie
-1 recipe for a one-crust pie (or one store bought crust - we won't tell)
-4 oz cream cheese
-2 pints fresh strawberries, washed and hulled
-1/2 cup water
-1 cup sugar
-3 tablespoons cornstarch
Crust: Roll out the crust and prepare it in a 9 inch pie plate. Poke holes in the crust and/or fill with pie weights and bake for 8-10 minutes in a 450 degree oven. Let cool and spread with softened cream cheese.
Filling: Measure one cup of strawberries (cut the rest in half and put aside). Place these strawberries in a saucepan with the water and mash. Mix sugar and cornstarch and add to strawberry/water mixture. Bring to boiling over medium-low heat. Remove from heat and let cool. Pour the rest of the strawberries into the prepared pie pan and spread glaze over all. Chill and enjoy!
(recipe from Britt Kerns, York PA)
Berry Fruit Salad
-1 pint strawberries, washed, hulled and halved
-1 pint blueberries
-1 pint raspberries
-1/4 cup sugar (or sugar substitute to taste)
-1 tablespoon balsamic vinegar
-fresh mint, for garnish
Combine all ingredients and stir to mix. Refrigerate for 30 minutes to an hour. This is best eaten the day it's made.
(recipe from Ina Garten, Food Network)
Strawberry Freezer Jam
-1 qt ripe strawberries, washed and hulled
-4 cups white sugar
-3/4 cup water
-1 package SURE-JELL fruit pectin
Rinse 5 (1-cup) plastic freezer containers and lids with boiling water. Dry and set aside.
Crush strawberries, one cup at a time, and measure exactly two cups into a large bowl. Mix with exactly two cups of sugar and let stand for 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Add to fruit mixture; stir for 3 minutes or until most of the sugar is dissolved. Let stand for 24 hours and enjoy! Jam keeps for 3 weeks in the fridge and for up to a year in the freezer.
(recipe from Kraft Foods, makers of SURE JELL)
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