Strawberry

Discussion in 'Five Star Kitchen' started by sister herb, May 26, 2014.

  1. sister herb
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    At the first some "important" facts about strawberry:

    By technical definition, a berry is a fleshy fruit produced from a single seed. The strawberry, however has its dry, yellow "seeds" on the outside (each of which is actually considered a separate fruit). True berries, such as blueberries and cranberries have seeds inside. However, the banana fruit is a berry for the same reason strawberries are not.

    There is a theory that strawberries were named by 19th century children who picked the fruit, strung them on grass straws, and sold them as "Straws of berries".


    The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria (collectively known as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates. Artificial strawberry aroma is also widely used in many industrial food products.

    The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.

    The first garden strawberry was grown in France during the late 18th century. Prior to this, wild strawberries and cultivated selections from wild strawberry species were the common source of the fruit.
    The strawberry fruit was mentioned in ancient Roman literature in reference to its medicinal use. The French began taking the strawberry from the forest to their gardens for harvest in the 1300s. Charles V, France's king from 1364 to 1380, had 1,200 strawberry plants in his royal garden. In the early 1400s western European monks were using the wild strawberry in their illuminated manuscripts. The strawberry is found in Italian, Flemish, German art, and English miniatures. The entire strawberry plant was used to treat depressive illnesses.

    By the 1500s references of cultivation of the strawberry became more common. People began using it for its supposed medicinal properties and botanists began naming the different species. In England the demand for regular strawberry farming had increased by the mid-1500s. Instructions for growing and harvesting strawberries showed up in writing in 1578. By the end of the 1500s three European species had been cited; F. vesca, F. moschata, and F. viridis. The garden strawberry was transplanted from the forests and then the plants would be propagated asexually by cutting off the runners.

    Two subspecies of F. vesca were identified; F. sylvestris alba and F. sylvestris semperflorens. The introduction of F. virginiana from Eastern North America to Europe in the 1600s is an important part of history because this species gave rise to the modern strawberry. The new species gradually spread through the continent and did not become completely appreciated until the end of the 18th century. When a French excursion journeyed to Chile in 1712, it introduced the strawberry plant with female flowers that resulted in the common strawberry that we have today.

    The Mapuche and Huilliche Indians of Chile cultivated the female strawberry species until 1551 when the Spanish came to conquer the land. In 1765, a European explorer recorded the cultivation of F. chiloensis, the Chilean strawberry. At first introduction to Europe, the plants grew vigorously but produced no fruit. It was discovered in 1766 that the female plants could only be pollinated by plants that produced large fruit; F. moschata, F. virginiana, and F. ananassa. This is when the Europeans became aware that plants had the ability to produce male-only or female-only flowers. As more large-fruit producing plants were cultivated the Chilean strawberry slowly decreased in population in Europe, except for around Brest where the Chilean strawberry thrived. The decline of the Chilean strawberry was caused by F. ananassa.

    In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in prepared foods, such as cereal bars. Strawberries and strawberry flavorings are a popular addition to dairy products, such as strawberry-flavored milk, strawberry ice cream, strawberry milkshakes, strawberry smoothies and strawberry yogurts. Strawberries and cream is a popular dessert, famously consumed at Wimbledon. In Sweden, strawberries are a traditional dessert served on Midsummer Eve. Depending on area, strawberry pie, strawberry rhubarb pie, or strawberry shortcake are also popular. In Greece, strawberries are usually sprinkled with sugar and then dipped in Metaxa, a famous brandy, and served as a dessert. In Italy, strawberries have been used for various desserts, especially for making strawberry tiramisu, a special form of the original tiramisu and as a popular flavoring for gelato (gelato alla fragola).

    One serving (100 g; see Table) of strawberries contains approximately 33 kilocalories, is an excellent source of vitamin C, a good source of manganese, and provides several other vitamins and dietary minerals in lesser amounts.

    Strawberries contain a modest amount of essential unsaturated fatty acids in the achene (seed) oil.
    Few studies have directly examined the effects of eating strawberries on human health. However, limited research indicates that strawberry consumption may be associated with a decreased cardiovascular disease risk and that phytochemicals present in strawberries have anti-inflammatory or anticancer properties in laboratory studies.

    Some people experience an anaphylactoid reaction to eating strawberries. The most common form of this reaction is oral allergy syndrome, but symptoms may also mimic hay fever or include dermatitis or hives, and, in severe cases, may cause breathing problems.

    Proteomic studies indicate that the allergen may be tied to a protein for the red anthocyanin biosynthesis expressed in strawberry ripening, named Fra a1 (Fragaria allergen1). Homologous proteins are found in birch pollen and apple, suggesting that people may develop cross-reactivity to all three species.

    White-fruited strawberry cultivars, lacking Fra a1, may be an option for strawberry allergy sufferers. Since they lack a protein necessary for normal ripening by anthocyanin synthesis of red pigments, they do not turn the mature berries of other cultivars red. They ripen but remain white, pale yellow or "golden", appearing like immature berries; this also has the advantage of making them less attractive to birds. A virtually allergen-free cultivar named 'Sofar' is available.

    Some other strawberries:

    Fragaria vesca, commonly called wild strawberry, woodland strawberry, Alpine strawberry, European strawberry, or fraise des bois, is a perennial herbaceous plant that grows naturally throughout much of the Northern Hemisphere, and that produces edible fruits.

    The musk strawberry (Fragaria moschata), is a species of strawberry native to Europe. Its French name hautbois strawberry is anglicised as hautboy strawberry. The plants are hardy and can survive in many weather conditions and are cultivated commercially on a small scale, particularly in Italy. The fruit are small and round; they are used in the gourmet community for their intense aroma and superb flavour, which has been compared to a mixture of regular strawberry, raspberry and pineapple. Popular cultivated varieties include 'Capron' and 'Profumata di Tortona'.

    Musk strawberries grow wild to a limited extent in the forests of Central Europe, north into Scandinavia, and east into Russia. The musk strawberry is found growing along the edges of forests and requires moist and sheltered sites since they do not tolerate temperature fluctuations.

    The Ottoman strawberry (Turkish: Osmanlı çileği) is a variety of strawberry which is cultivated in Turkey. It is a different species, Fragaria vesca, to the commonly cultivated garden strawberry. It is noted for its fragrance.

    The Ottoman strawberry was once cultivated in large quantities in the Arnavutköy neighbourhood of Istanbul, and the strawberry is also known as the Arnavutköy variety. It is also grown extensively near the town of Karadeniz Ereğli in Zonguldak province, Turkey. A festival to celebrate the Ottoman strawberry is held at Karadeniz Ereğli in June each year.


    And now the recipes... :strawberry:
  2. sister herb
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    Cod (or any white fish) with Strawberry Salsa

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    1 fillet cod (or any white fish)
    salt and pepper to taste
    1 tablespoon mint (chopped)
    1 tablespoon lime juice
    1 tablespoon vinegar
    1 teaspoon honey
    1/4 teaspoon black pepper
    1 cup strawberries (trimmed and chopped)

    Preparation


    Season the cod with salt and pepper. Broil the cod until cooked and flaky, about 6-9 minutes. Mix the mint, lime juice, vinegar, honey and black pepper. Toss with the strawberries with the dressing to coat. Serve the cod with the strawberry salsa.

    Source: http://www.californiastrawberries.com/recipes_and_ideas/detail/cod_with_strawberry_salsa
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  3. sister herb
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    Fresh Strawberry Scones

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    Ingredients

    1 3/4 cup unbleached flour
    4 tablespoons butter, refrigerated
    2 teaspoons baking powder
    1/2 cup fruit juice concentrate, preferably orange or apple juice
    1/4 cup plus 1 tablespoon milk
    1 teaspoon lemon zest
    2 cups sliced strawberries
    4 tablespoons strawberry jam

    Preparation


    Special equipment recommended, preferably a rubber spatula or a plastic dough divider. Stir the flour and baking powder together. Cut in the cold butter until the mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk together, stir in the lemon zest.

    Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using the plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler. Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about 3/4 inch thick, wrap in plastic and refrigerate for at least one hour.

    Prepare a baking sheet by sprinkling it with a generous amount of flour. Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together.

    You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra. Pre-heat the oven to 400 F/200 C. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.

    Cool before serving.

    Yield: 8 Servings.

    Source: http://www.californiastrawberries.com/recipes_and_ideas/detail/fresh_strawberry_scones
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  4. sister herb
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    Strawberries & Cream Bread Pudding

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    Ingredients

    5 cups Brioche cubes (or good quality bread like Italian or French)
    1 teaspoon freshly grated nutmeg
    1/2 teaspoon ground cinnamon
    1 1/2 cups whipping cream
    1 1/2 cups milk
    3 eggs
    3 egg yolks
    1/2 cup sugar
    1/2 cup brown sugar
    1 tablespoons vanilla extract
    Pinch of salt
    Strawberry jam

    Preparation


    Grease an 8x8 inch baking dish well. Toss the bread cubes with the freshly grated nutmeg and ground cinnamon.
    Whisk together the whipping cream, cups milk, eggs, egg yolks, sugar, brown sugar, vanilla extract and a pinch salt.
    Place half the bread cubes in the bottom of the baking dish and over the surface, add about 9-12 dollops of good quality.

    Strawberry jam
    Top with the remaining half of the bread cubes and sprinkle with another 9-12 dollops of strawberry jam. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree F/175 C oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.

    Source: http://www.californiastrawberries.com/recipes_and_ideas/detail/strawberries_and_cream_bread_pudding
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  5. sister herb
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  6. sister herb
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    Frozen Strawberry Shortbread Dessert

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    1 cup all-purpose flour
    1/4 cup packed brown sugar
    1/2 cup cold butter, cubed
    1/2 cup chopped pecans
    2 cups frozen unsweetened strawberries, thawed
    1 cup sugar
    1 teaspoon lemon juice
    1 cup heavy whipping cream, whipped

    1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan. Bake at 350 F/174 C for 14-16 minutes or until lightly browned. Cool on a wire rack.
    2. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish.
    3. In a large bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight. Yield: 9 servings.

    Source: http://www.tasteofhome.com/recipes/frozen-strawberry-shortbread-dessert
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  7. sister herb
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    Low Fat Strawberry Swirl Cheesecake

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    Ingredients:




      • cooking spray
      • 1/2 cup crushed graham cracker crumbs
      • 1 tbsp light butter, softened
      • 8 oz package reduced fat cream cheese, softened
      • 1/4 cup sugar
      • 6 oz fat-free vanilla Greek yogurt
      • 2 large egg whites
      • 2 tbsp lemon juice
      • 1/2 tsp vanilla extract
      • 1 tbsp all purpose flour
      • 1/4 cup strawberry jam
    Directions:

    Heat oven to 350 F/175 C. Coat an 8-inch square baking pan with non-stick spray.

    Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

    Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.

    Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

    Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

    Source: http://www.skinnytaste.com/2011/03/strawberry-swirl-cheesecake.html
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  8. sister herb
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    Strawberry Lemonade
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    Ingredients


    • 1 cup sugar
    • 1 cup water
    • 1 ¼ cups fresh lemon juice (from about 6 lemons)
    • 1 pint strawberries, hulled and sliced
    • 24-28 oz fresh cold water
    • ice
    Directions

    1. Bring the sugar and water to a simmer in a small saucepot. Stir so that sugar melts completely then remove from the heat and let cool to room temperature.
    2. Place the strawberries in a blender and process until smooth. Pour pureed strawberries in the sugar water and stir well. Add the lemon juice.
    3. Combine the strawberry lemon syrup and the cold water in a large pitcher. Stir well and add lots of ice.
    4. Serve lemonade with thin slices of lemons and strawberries.

    Yield: Six servings

    Source: http://www.pbs.org/food/fresh-tastes/strawberry-lemonade/
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  9. sister herb
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    Chocolate Covered Strawberries Made In An Ice Cube Tray

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    Yield:
    12 chocolate-covered strawberries

    Ingredients:

    12 medium strawberries
    12-ounce bag of chocolate chips

    Directions:


    Rinse strawberries and set aside to dry. Melt chocolate chips in the microwave, or in a makeshift double boiler on the stovetop. Heat until chocolate is melted, and stir until smooth. Fill each ice cube slot about 2/3 full with chocolate. Place one strawberry in each slot. Place tray in refrigerator and chill for at least one hour until chocolate is set.

    To remove strawberries from tray, simply grab both ends of the tray and turn slowly in opposite directions - just like you do to remove ice cubes from the tray.

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    Source: http://www.cheaprecipeblog.com/2012/10/chocolate-covered-strawberries-made-in-an-ice-cube-tray/
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  10. sister herb
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    Strawberry Roses

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    The skills necessary for doing these tasty works of art are not that hard. It’s challenging, for sure, but not impossible, and it only takes a knife and a steady hand. The picture speaks for itself and not much can be said about the necessary steps. Start with the sidesand carefully work your way towards the middle. The cuts shouldn’t be made all the way through the fruit, obviously. Needles to say you need a sharp knife for this and a bunch of skewers. Leave the leaves on the strawberry before doing the actual work.

    Source: http://www.goodshomedesign.com/strawberry-rose-bouquet-tutorial/
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  11. sister herb
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    ^^ Best with those roses is of courseI if you fail with cutting some of them - you can just eat that strawberry and try again with new one.

    :p
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  12. sister herb
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    Strawberry Jam Truffles

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    Ingredients:

    • 8 ounces chopped milk chocolate
    • 1/2 cup (4 oz) butter, room temperature
    • 3 egg yolks, room temperature
    • 1/2 cup good-quality strawberry preserves
    • 1 lb chocolate or candy coating, for dipping

    Preparation:

    1.
    Place the chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 40 seconds to prevent overheating. Once melted, allow it to cool for about 10 minutes.
    2. Once the chocolate is about body temperature, begin to beat it with a hand mixer, or beat it by hand using a whisk. Beat in the butter chunk by chunk, then the egg yolks. Once smooth, shiny, and lighter in color, add the strawberry preserves and fold them in thoroughly. Cover the top of the chocolate with plastic wrap, and refrigerate the candy until firm enough to scoop, about 3 hours.
    3. Once firm, use a small candy scoop or a teaspoon to scoop small balls of ganache. Roll them between your palms to get a round shape, then place them on a foil-lined baking sheet. Return the balls to the refrigerator to chill while you prepare the chocolate or candy coating for dipping.
    4. You can use tempered chocolate (See Note), regular chocolate, or candy coating to dip the truffles. Candy coating has the advantage of not melting in warmer weather, and coming in many different colors, but it does not have the taste of authentic chocolate.
    5. Place your desired dipping material in a microwave-safe bowl and melt the chocolate or chocolate-flavored candy coating in the microwave, stirring until smooth. Using dipping tools or two forks, dip a truffle ball in to the melted chocolate until it is completely submerged. Remove it from the chocolate and let the excess drip back into the bowl. Place it back on the baking sheet and repeat with remaining candy. If you like, you can add sprinkles to the top of the truffle while the chocolate is still wet, or you can drizzle on a contrasting color of coating or chocolate.
    6. Place the tray in the refrigerator to set the chocolate, for about 15 minutes. Strawberry Jam Truffles can be stored in an airtight container in the refrigerator for up to a week.


    Note: Tempered chocolate is the secret to professional chocolate products. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. If you're planning on making dipped chocolates or molded chocolates, the chocolate will need to be tempered so that it behaves properly and produces candies that are both tasty and beautiful. Learn how to temper chocolate with these easy steps.

    Difficulty: Average
    Time Required: 45 minutes

    Here's How:


    1. Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.
    2. Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.
    3. Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.
    4. Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate. Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.
    5. Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.
    6. Cool the chocolate. Once the chocolate gets below 84 degrees F (29 C), remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.
    7. Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F (31 C), or 87 F (30 C) for milk and white chocolate. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.
    8. Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.

    Source: http://candy.about.com/od/chocolatetrufflerecipes/r/strawberrytruffles.htm
  13. sister herb
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    Oven Dry Strawberries - Healthy Sweet Snacks

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    Line oven trays with non-stick baking paper.

    Slice strawberries in half, or in thirds or quarters if they are big berries, and lie them cut side up on the tray.

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    Place your baking trays in a low oven. 100 degrees celcius or as low as your oven goes.

    Depending on how large your strawberries are and how dry you want them they will take between 3-6 hours to dry.

    Peel the dried strawberries off the baking paper and store in an air tight container.

    BecaIf strawberries aren´t all completely, 100%, dry, store them in the fridge and use during 4 weeks.

    Source: http://picklebums.com/2013/01/14/oven-dried-strawberries/
  14. queenislam
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    Will do for now~Alhamdulillah!
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    :allahuakbar:
    masha'allah!!!
    and all those beautiful,wonderful pictures
    strawberries never fail to make me speechless.
    don't stop here sis bring it on :agreed:
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  15. sister herb
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    Here comes some more, sister queenislam. :strawberry::strawberry::strawberry::strawberry::strawberry::strawberry:

    Strawberry-Shortcake Cookies

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    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

    Directions

    1. Preheat oven to 375 degrees F/190 C. 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.
    2. 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.

    Source: http://www.marthastewart.com/315652/strawberry-shortcake-cookies
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  16. sister herb
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    Strawberry Bread from Netherlands

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    5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
    1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup sugar
    2 large eggs

    Directions


    1. Preheat oven to 350 degrees F/175 C. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
    2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
    3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

    Source: http://www.marthastewart.com/282508/strawberry-bread?czone=food/spring-produce&gallery=275333&slide=282508&center=1009726
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  17. sister herb
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    Chocolate Strawberry Thumbprints

    [​IMG]



    3/4 cup all-purpose flour
    1/4 cup unsweetened Dutch-process cocoa
    1/4 teaspoon salt
    2 ounces semisweet chocolate, chopped
    1/2 cup (1 stick) unsalted butter, softened
    1/4 cup plus 6 1/2 teaspoons granulated sugar
    1 large egg yolk
    1/2 teaspoon pure vanilla extract
    4 ounces cream cheese, at room temperature
    2 tablespoons confectioners' sugar
    4 ounces strawberries (about 6 medium), stemmed and finely diced

    Directions


    1. Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
    2. Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
    3. Preheat oven to 350 degrees F/175 C. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.
    4. Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

    Source: http://www.marthastewart.com/314374/chocolate-strawberry-thumbprints?czone=food/spring-produce&gallery=275333&slide=314374&center=1009726
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    Strawberry Banana Buttermilk Ice Pops [​IMG]

    Prep Time:
    5 minutes
    Yield: 4 large ice pops or 8 small ice pops

    [​IMG]

    Ingredients

    • 1 cup buttermilk
    • 2 tablespoon sugar
    • 1/2 banana
    • 10 medium strawberries, divided
    • 1/2 teaspoon homemade vanilla extract
    Instructions

    1. Add all the ingredients and 5 strawberries to a blender.
    2. Blend until smooth.
    3. Slice the remaining strawberries and divide among your ice pop molds.
    4. Pour contents of blender into ice pop molds and freeze.

    Source: http://flouronmyface.com/2013/07/strawberry-banana-buttermilk-ice-pop-recipe.html
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    Strawberry-Orange Pops Looks-Like-Watermelon Wedges o_O

    [​IMG]

    2 cups orange juice
    1/2 cup low-fat vanilla yogurt
    1 cup frozen whole strawberries, thawed
    lime rinds cutted halves
    semisweet chocolate mini morsels
    Preparation

    1. Stir together orange juice and yogurt.
    2. Process berries in a blender or food processor until smooth, stopping to scrape down sides. Stir into juice mixture. Spoon mixture evenly into 12 (3-ounce) plastic pop molds; insert plastic pop sticks, and freeze 8 hours.
    3. Note: If desired, place 12 (3-ounce) paper cups in a muffin pan. Spoon mixture evenly into cups. Freeze 30 minutes; insert a stick in the center of each. Freeze 8 hours. Peel off cups.
    4. Hollow out lime halves, leaving rinds intact. Spoon pop mixture into lime rinds. Sprinkle with semisweet chocolate mini morsels, and freeze 8 hours. Cut frozen lime halves in half with a bread knife to make wedges.

    Source: http://www.myrecipes.com/recipe/strawberry-orange-pops-10000000470997/
    Last edited: Jul 5, 2015
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    Strawberry Mint Soup

    [​IMG]


    Ingredients:
    1 1/2 cups sliced fresh strawberries
    3/4 cup sour cream
    3/4 cup heavy cream
    2 tablespoons fresh-squeezed orange juice
    2 tablespoons honey
    1 1/2 teaspoons finely chopped fresh mint leaves
    Fresh strawberry slices, kiwi fruit slices, or fresh mint sprigs

    Preparation:
    In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey.
    Refrigerate until well chilled.
    To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit slices, or mint sprigs.
    Makes 2 servings.


    Source: http://whatscookingamerica.net/Soup/strawsoup.htm

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