Strawberries are one of my favorite fruits, so I’m delighted that February is Fabulous Florida Strawberry Month and February 27th is National Strawberry Day! They can be a part of each course of an Afternoon tea, so here are some recipes to use to celebrate strawberries this month:
RIBBON TEA SANDWICHES: To assemble sandwiches, layer 3 slices oatmeal bread with one of each of the following spread mixtures in between each layer. Trim crust and cut into fingers.
ORANGE NUT SPREAD: Combine 1Tbs softened butter and 1-8oz softened cream cheese in food processor and blend until creamy. Add 2Tbs orange marmalade, 1tsp orange zest, 1Tbs orange juice and 1/4 c slivered toasted almonds just until combined. Refrigerate.
STRAWBERRY SPREAD: Combine 1c softened butter and 3Tbs confectioner’s sugar in food processor and blend until creamy. Add 1/2c finely chopped strawberries and pulse just until combined. Refrigerate.
OPEN-FACED FRUIT SANDWICHES: Combine 8oz softened cream cheese and the grated rind of one lemon. Blend in 1/2c toasted sliced almonds and 1c chopped strawberries. Spread the mixture on top of small multi-grain bread shapes. Garnish with a toasted almond.
STRAWBERRY SCONES: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl. Cut in 8Tbs butter until mixture resembles course crumbs. Add 1c chopped fresh well-drained strawberries. Combine an egg and 1/2c sour cream or yogurt until well blended, and then add to dry ingredients until they are moistened. Knead on floured surface until dough holds together. Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6 wedges. Place on greased baking sheet, brush with milk and sprinkle with sugar. Bake at 350 degrees for 12-15 mins or until golden brown.
STRAWBERRY LEMONADE – add 1c chopped fresh well-drained strawberries and 1Tbs lemon zest before egg mixture
STRAWBERRY LAVENDER – add 1/2c chopped fresh well-drained strawberries, 1/2c toasted slivered almonds and 2tsp lavender before egg mixture plus add 2Tbs honey to egg mixture.
1-16oz pkg frozen strawberries in syrup
1Tbs fresh lemon juice
3 egg yolks, beaten
1/4c butter, cut into pieces
Puree thawed strawberries until smooth and strain to equal 1cup. Combine sugar and cornstarch with puree, lemon juice and egg yolks and cook over medium heat 5-7 minutes or until thickened, whisking constantly. Remove from heat and whisk in butter.
Cool slightly, cover and refrigerate.
STRAWBERRY-LEMON TARTS: Beat together 8oz cream cheese, 2Tbs chopped fresh lemon zest and 1/2c chopped strawberries until smooth, then fold in 4oz whipped cream. Spread evenly in pastry tart shells. Arrange assorted seasonal fresh fruit over filling. Heat 1/3c currant jelly until melted and then add 1/4tsp almond extract. Brush glaze over fruit. Chill for 30 minutes before serving.
LADIES IN PINK: Layer the following on a 9x13 inch serving dish:
1st layer – lady fingers spread with mixture of Mascarpone cheese, lemon peel and honey to sweeten
2nd layer – sliced honey-sweetened strawberries with juice and chopped toasted almonds.
Repeat layers, garnish with mint and serve!
STUFFED STRAWBERRIES12 extra-large strawberries (the bigger the better!)
1 to 2 ounces chopped bittersweet chocolate
1 tsp sugar
Prepare berries by slicing off the top just below the stem and cutting the tips so they stand upright. Scoop out the strawberries in order to create a cavity in each. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish, then lightly sprinkle with sugar. Roast the berries at 350 degrees until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle with a dollop of whipped cream between them and sift a little cocoa over the plate!.
"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31