A fresh strawberry is loaded with vitamins, fiber, manganese and potassium and particularly high levels of antioxidants known as polyphenols, but hardly any calories. With only 8 calories in an ounce, many consider them a negative calorie food, taking more energy to digest than present in the fruit. Considering all this, we should be eating strawberries every day!
Of course the healthiest way to eat strawberries is simply rinsed and hulled, I like to use a shark or star cutter so as not to waste too much of the top, it also creates a nice hole to drizzle in a little sweetened condensed milk or honey. Read on for more strawberry ideas and recipes.
Breakfast Crepes Platter Recipe
1 1/2 cups milk
1 TBS canola oil
1-2 tsp. sugar
1/4 tsp. salt
1 cup flour
Whipped cream or creme fraiche
Prepare Strawberry Coulis and Glaceed Blueberries in advance, recipes follow.
In a large mixing bowl, beat eggs well with a whisk. Whisk in milk remaining ingredients briskly to make a smooth, thin batter. Spoon just enough of the batter onto a medium high preheated crepe or omelet pan, tipped, swirling around the pan quickly to coat. Cook to brown (20-30 seconds) on the first side to brown lightly. Lift the edge of a crepe and flip over, cooking an additional 15-20 seconds on the second side. Serve with berry sauces below and fresh whipped cream or creme fraiche.
3 pints strawberries
squeeze of lemon
honey, maple or agave syrup to taste
1 TBS butter, melted
Clean strawberries and puree in blender or food
processor. Transfer to a sauce pan to warm. Add lemon juice and maple syrup judiciously, tasting for a balance of acidity and sweetness. Stir in melted butter and serve.
1/2 cup red-currant jelly
1 1/2 TBS creme de cassis
2 cups fresh blueberries, washed and drained
Heat jelly in a small saucepan over medium-low heat until liquefied. Stir in creme de cassis. Gently toss with berries in a large bowl. Refrigerate until ready to use. Makes 2 cups.
Sorbetto di Fragole Recipe
3/4 pound ripe strawberries, hulled
The juice of an orange, and a lemon
3/4 cup sugar
1 pint water
Put the hulled strawberries through a strainer. Combine the lemon and orange juices with them, and, in the meantime, simmer the sugar and water uncovered for 10 minutes. Stir the syrup into the fruit mixture and make the sherbet (chill completely and freeze in an ice cream freezer). Yield: 4-6 servings. From Il Re dei Cuochi, published anonymously in Italian, 1885.
Strawberry Mascarpone Pie
This is similar, but not quite the same as our Tony’s Homemade Italian Strawberry Pie.
1 pie shell, baked
8 oz mascarpone cheese
2 TBS amaretto
1 cup plus 2 TBS sugar
2-3 pints strawberries
2-4 TBS cornstarch (2 is thin, 4 is very thick)
1 cup water
red food coloring
fresh mint leaves
Bake pie shell according to directions. In a bowl, combine mascarpone, amaretto and 2 TBS sugar and blend until smooth. Spread cream into cooled pie shell and refrigerate.
Wash and trim berries, setting aside 2/3 of the nicest ones. Chop remaining berries. Whisk together cold water, cornstarch, remaining sugar, lemon juice and lemon juice in a saucepan, adding enough red food coloring for a deep color. Add berries – taste and adjust with more sugar and/or lemon juice. Cook over a medium high flame until sauce boils and thickens. Can be pureed at this point with a blender/immersion blender. Transfer to a bowl and refrigerate.
Pour 1/3 to 1/2 of the cooled strawberry sauce into the prepared pie shell. Arrange a layer of whole berries on top and brush with glaze, build a pyramid of berries, glazing each layer and filling in gaps with split berries. Brush well with glaze and refrigerate. Decorate generously with mint leaves just before serving.
Strawberries Balsamico and Strawberry Pie Video
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