Brother picked me 18lb of strawberries ... Any suggestions?

Mario Batali's REC: Strawberry Gelato...

Strawberry Gelato

Serving Size: 8

Ingredients:

1 lb. strawberries (hulled and chopped)
2 tablespoons nonfat dry milk powder
1⁄ 2 cup sugar, divided
1 1⁄2 cups milk
1⁄ 2 cup heavy cream
4 large egg yolks
One 14-ounce can sweetened condensed milk
1⁄ 4 teaspoon salt

Directions:

1. Hull and chop the strawberries

2. Whisk the dry milk and 2 tablespoons of the sugar together in a small bowl. Combine the milk and cream in a large heavy- bottomed saucepan and stir in the dry milk mixture. Bring just to a simmer over medium heat, stirring to dissolve the sugar.

3. Meanwhile, whisk the egg yolks and 2 tablespoons sugar together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture, then return to the saucepan and stir in the condensed milk. Cook over medium heat, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer.

4. Immediately strain the custard through a fine-mesh strainer into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.

5. Meanwhile, combine the strawberries, the remaining 1⁄4 cup sugar, and the salt in a medium bowl. Cover and refrigerate for 45 minutes.

6. Drain the strawberries. Add to the chilled custard, mixing with an immersion blender and breaking up the strawberries. Or transfer the strawberries and custard to a regular blender, in batches, and blend well.

7. Pour the strawberry mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the gelato into a freezer container and freeze for at least 3 hours before serving. (The gelato is best served the day it is made.)

 
I just made this roasted strawberry balsamic dressing that was fabulous!

Roast Strawberry Balsamic Vinaigrette from Closet Cooking
A homemade balsamic vinaigrette with roasted strawberries.

Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients
1 cup strawberries
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices.
Roast the strawberries in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
Puree everything in a food processor until smooth

 
Strawberry Bread - This is great - I've made it many times:

STRAWBERRY BREAD

INGREDIENTS:

1 1/2 cups fresh strawberries, coarsely chopped (make sure the strawberries are sweet)
3/4 cup sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, lightly beaten
1/4 cup unsalted butter, melted (1/2 stick)
1 teaspoon vanilla

DIRECTIONS:

Preheat oven to 350 F (325 F for dark pans). Lightly grease a loaf pan.

In small bowl combine strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain; reserve liquid and strawberries in separate bowls.

In a large bowl, combine flour, baking soda, nutmeg, and salt. Set aside.

In a medium bowl, mix eggs, butter, vanilla, remaining 1/4 cup of sugar, and reserved liquid from berries.

Make a well in the center of the dry mixture. Add the liquid mixture and mix until just combined. Fold in the strawberries.

Pour the batter into loaf pan, and bake in the middle of the oven for about 50 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack around 15-20 minutes; then invert loaf directly onto wire rack. Serve warm or at room temperature.

Note: For muffins, preheat oven to 400 F. (375 F for dark pans). Spoon into greased muffin cups and bake 15-20 minutes. Serve warm.

From ORB

 
Strawberry Chocolate Chip Oatmeal Cookies

Strawberry Chocolate Chip Oatmeal Cookies

1 cup unsalted butter, melted
1 1/4 cups brown sugar (I use less)
3/4 cup white sugar
1 tablespoon honey
3 teaspoons pure vanilla
2 eggs
1/4 c. Kahlua (not necessary)
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1 teaspoons baking powder
3/8 teaspoon salt
1/8 teaspoon cinnamon
3 cups rolled or old fashioned oatmeal
1 cup chocolate chips
1/2 cup chopped pecans
1 1/2 cups strawberries, hulled and cut in half or quarters (depends on size)
Plus halved strawberries, as garnish

Preheat oven to 350 F. Stack two baking sheets together and line a set of doubled up baking sheets with parchment paper. Have an additional single baking sheet with parchment paper.
In the bowl, of an electric mixer, cream the butter with the sugar and honey. Then add in vanilla and eggs and blend well, about 3-4 minutes. Fold in dry ingredients, including oatmeal. When just about blended, fold or mix in chocolate, nuts, & strawberries. Try not to break up berries too much but but you cannot avoid this completely. Don’t fret about it.
Make huge gobs of cookie dough with your hands. Arrange on prepared baking sheets, leaving about 2 inches or more, between each cookie. Press gently and garnish center of cookie with a strawberry half.
Bake (single sheet on upper oven rack; doubled up sheets on lower rack) about 12-16 minutes until cookies are set, and middles are slightly dry looking and edges have begun to brown.
Let the cookies cool ten minutes before removing to a wire rack to cool completely.

Makes about 20 large cookies. Adapted from Marcy Goldman, editor and host of BetterBaking.com

 
Please bring lime juice. I miss the big bottle of juice my parents used to squeeze for us in PHX.

Did limes and lemons suffer some frost this year? Geez they've become expensive.

 
Last year I froze 1 cup portions of hulled strawberries. Using the last of them for smoothies.

 
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