We got this big bucket of strawberries this morning. Here's some ways to use them...

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charlie

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Almond-Cornmeal Strawberry Shortcakes

Recipe By: Martha Stewart

Serving Size: 6

Summary:

Classic strawberry shortcakes get an extra dose of taste and texture from crunchy almonds and a cornmeal-speckled batter.

Ingredients:

1 pound(s) strawberries

1/3 cup(s) sugar

1 tablespoon(s) sugar

3/4 cup(s) heavy cream

6 tablespoon(s) butter, room temperature, plus more for tins

1/2 cup(s) all-purpose flour, spooned and leveled, plus more for tins

3/4 cup(s) sliced almonds

3/4 cup(s) sugar

2 large eggs

1 teaspoon(s) vanilla extract

1/4 teaspoon(s) salt

1/2 cup(s) yellow cornmeal

Directions:

1. Make the shortcakes: Preheat oven to 350 degrees F. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.

2. In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.

3. Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.

4. Make the filling: Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).

5. In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.

6. With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

 
REC: Frozen Strawberry Margarita Pie...

FROZEN STRAWBERRY MARGARITA PIE

Recipe By:
Serving Size: 8

Ingredients:

For crust:
1 1/4 cups graham cracker crumbs, from 9 (2 1/4- by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling:
1 lb. strawberries, halved (3 1/2 cups)
1 tablespoon grated lime zest, (from 3 limes)
1/4 cup fresh lime juice, (from 2 limes)
1 14-ounce can sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec, Cointreau, or other orange flavored liquor
1 1/2 cups heavy cream, chilled
garnish, small strawberries

Directions:

1. Make crust: Put oven rack in middle position and preheat oven to 350∞F.

2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).

3. Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.

4. Make filling: PurÈe strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.

5. Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.

6. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

Notes:

NOTES : ïPie can be frozen up to 3 days, covered with plastic wrap after 4 hours and then wrapped in heavy-duty foil.ïPie can also be made in a 9-inch (24-cm) springform pan. Press crumb mixture onto bottom and 1 inch up side of pan.

 
REC: Old Fashioned Strawberry Rhubarb Tart...

Old Fashioned Strawberry Rhubarb Tart

Recipe By: Nick Malgieri
Serving Size: 8

Ingredients:

Sweet Pastry Dough:
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter
2 large eggs
Strawberry Rhubarb Filling:
1 pint strawberries
1 1/2 lbs. rhubarb
3/4 cup sugar
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
2 tablespoons orange liqueur
2 tablespoons cornstarch
2 tablespoons butter
Egg Wash:
1 egg
1 egg yolk
1 pinch salt

Directions:

For the dough, combine dry ingredients in a mixing bowl and stir well to mix. Add butter and rub in finely, making sure to leave the mixture cool and powdery. Whisk the eggs and stir into the mixture in the bowl. Continue stirring until the dough masses together. Scrape out onto a floured work surface and knead lightly until smooth. Wrap and chill. For the filling, rinse, hull and slice the strawberries. Rinse, string and cut the rhubarb into 2-inch lengths. Bring the sugar, water, orange juice and zest to a boil in a saucepan; add the strawberries and rhubarb and return to a simmer, stirring often. Be careful not to over cook. Drain well and reserve 1 cup of the liquid. Return the reserved liquid to a boil. Combine the liqueur and cornstarch smoothly and stir into the boiling liquid, continuing to stir and cook until clear and thickened. Allow to simmer 1 minute, stirring. Stir in the drained fruit and the butter. Chill while preparing top crust. Roll less than half the dough on a floured surface and fit it into a 10 or 11-inch tart pan. Pour in the filling and spread evenly on the dough. Roll the remaining dough to a 12-inch disk and cut into 1/2-inch strips. Flour a cookie sheet or cake cardboard and arrange half the strips on it horizontally, about 1/2-inch from each other. Weave in the other strips vertically, again about 1/2-inch from each other, to form a woven perpendicular lattice. Chill the lattice until firm. Whisk the egg, yolk and salt together until liquid. Remove tart and lattice from refrigerator. Paint lattice with egg wash and slide it onto the surface of the filling. Trim away extra dough at edge of pan, pressing the edges of the top crust well against the top edge of the bottom crust. Bake at 375 degrees on the bottom rack of the oven about 30 minutes, until well colored and gently bubbling. If top crust does not color sufficiently, place tart on top rack of oven for 5 minutes. Cool slightly and serve warm or at room temperature.

 
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.)

 
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