strawberry fools

15-05-2022

The English strawberry season is short and sweet. The jewel in the crown of summer fruits should be treated with respect and devotion.

Probably one of the first packaged foods, sold in the 16th century in cone-shaped baskets, considered in medieval times as an aphrodisiac and by the Romans as a cure for melancholy and bad breath, this is a fruit to be treasure.

Strawberry recipes, which can lengthen the intensity of that first taste of summer, are a must for discerning cooks, eaten fresh from your garden with mounds of clotted cream or liberally sprinkled with black pepper to enhance their flavor.

Some of my favorites are: Strawberry Curd, a great change from the more traditional lemon curd, Dried Strawberries, a delicious reminder of summer in your winter breakfast cereal, Strawberry Ice Cream, naughty but nice any time of year, and strawberry vodka, bliss served at Christmas.

  • Strawberry curd: preparation time 15 minutes; cooking time 35 minutes Makes approx. 650g. 200 g strawberries Finely grated zest of 1 orange Finely grated zest and juice of 1 lemon 250 g castor sugar 120 g unsalted butter 4 good-quality eggs optionally). Put the puree on top of a ban-marie or in a bowl above a saucepan of boiling water. Add the butter, orange and lemon and sugar. Beat the eggs and add the ingredients. Cook, stirring, until sugar dissolves; continue cooking, stirring regularly, until mixture thickens. To curdle in hot sterile jars, cover with a cloth and leave until cool before sealing with lids. The curd will keep for a couple of months if kept refrigerated.
  • dried strawberries Use ripe fruit in good condition and cut the berries into even slices, approx. 50mm Arrange slices in a single layer without touching each other on lined baking sheets. Oven dry on lowest setting, works great in the coldest oven of an Aga, takes about 12 hours. When completely cool, store in airtight containers in a cool, dark place. Warning, make sure the fruit is completely dry before storing.
  • Strawberry ice cream Makes 6 servings Flavorful ripe fruit is essential for this recipe 340 g ripe strawberries, shelled Juice of 1 orange and 1 lemon 170 g powdered sugar 420 ml heavy cream Rub berries through sieve or process briefly in a blender or food processor and strain the puree. Combine the puree with orange and lemon juice and sugar. Set the mixture aside for about 2 hours to intensify the flavor. Whip the cream until it stays in soft peaks, combine with the purée, beating lightly. Freeze in an ice cream maker following the manufacturer’s instructions.
  • strawberry vodka Peel enough strawberries to fill a mason jar or wide-neck bottle of your choice. Cut the fruit or prick the berries with a bold needle and place it in a jar or bottle. Add enough powdered sugar to cover about a third of the berries, and top with vodka. The sweetness of this liqueur is a matter of personal choice, so experiment with amounts of fruity sugar – enjoy. Close the bottle and keep it in a cool, dark place for at least a month, shaking occasionally to dissolve the sugar. Strain and re-bottle and, if you’re feeling generous, give it away as a Christmas present, as long as you keep a couple.

Compiled by Jackie Miller – Colliers Hill

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