Updated: 06/07/2012 4:10 PM
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Locally grown strawberries are now in season and are in abundance at the St. Paul Farmer’s Market. Larry Pfarr shows us some recipes to incorporate them into your meals.
Homemade Strawberry Ice Cream
2 ½ cups cream
1 cup whole milk (can substitute ½ and ½)
6 egg yolks
¾ cup sugar
1 ½ pints strawberries – washed and hulled (chop half of them into small pieces and half should be sliced)
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon vanilla
In a bowl, combine strawberries, lemon juice, 1 tablespoon sugar and vanilla. If possible, cover and refrigerate for a few hours.
In a mixing bowl, combine egg yolks and ¼ cup sugar. Mix until blended and yolks take on a lighter color.
In a medium saucepan, combine cream, milk and remaining ½ cup sugar. Heat until just about ready to simmer.
Temper egg yolks by slowly adding and whisking 1 cup of the hot cream/milk mixture to the yolks. Slowly add egg yolk mixture back into saucepan, whisking the entire time. Cook mixture slowly but do not boil until the mixture begins to thicken into custard and coats the back of a spoon. Do not overcook or eggs will begin to scramble.
Place a medium bowl into a large bowl that has been filled with ice. Strain egg mixture into the medium sized bowl. Straining will remove any overcooked eggs.
Stir strained mixture until it is cold.
Freeze mixture according to the manufacturers instructions. Add strawberries during the last 5 minutes of churning.
Freeze in a covered container.
Spinach and Strawberry Salad with Poppy Seed Dressing
This recipe uses yogurt instead of oil in the dressing for a healthy alternative.
1 bunch spinach, rinsed and cleaned
12 or more strawberries, sliced
1 medium red onion, chopped (can substitute 3-4 chopped scallions)
½ cup toasted almonds (optional)
1 cup plain Greek yogurt or plain yogurt
2 tablespoons honey
2 tablespoons fresh lemon juice
2 teaspoons poppy seeds
Add all dressing ingredients in bowl and whisk together until combined.
Arrange spinach, strawberries and onions on a platter or individual serving plates. (Can also be combined in a bowl.)
Drizzle with dressing. Top with almonds.
Strawberries with Reduced Balsamic Vinegar
1 cup balsamic vinegar
1 pint fresh strawberries. (can be sliced or left whole with stems removed)
Fresh ground black pepper
Place the balsamic vinegar in a small stainless steel or non-reactive sauce pan over medium heat. When the vinegar comes to a boil reduce the heat so that the liquid is simmering. Cook for about 30 - 40 minutes until reduced by half to 1/4 cup. Refrigerate until cool. Once cool it will have the consistency of syrup.
Place strawberries in a bowl or arrange on a platter. Drizzle with reduced balsamic vinegar. Top with fresh ground pepper.
Serve with sliced a hard white cheese.
1 quart fresh or frozen strawberries (can substitute raspberries, blackberries, cherries, peaches, etc.)
1 cup sugar
1½ cups water
Cover and bring to a boil.
1 cup whole wheat flour
1 cup white flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter
1 cup milk
Sift dry ingredients together, cut in butter. Add milk stirring only to mix enough so it holds together. Drop by spoonfuls into the boiling fruit. Cover and boil for 12 minutes.
Serve immediately, plain or with cream, whipped cream or ice cream.
IMPORTANT: Do not uncover while cooking dumplings.