Strawberry Season

There’s almost nothing better in spring than fresh strawberries (except for maybe asparagus, artichokes and morel mushrooms!

Look for strawberries that are red all the way to the top, those will be tasty, ripe strawberries. Pick organic if possible as strawberries are the number one fruit on the ‘Dirty Dozen’ list to retain pesticides. Pesticides do not wash off, ever. Besides the pesticide residue left on the fruit, the ground is prepared by pumping fumigants into it to sterilize the soil, killing every living creature that lives in the soil. You can read more on EWG’s website.

To prepare your strawberries, do not wash until you are ready to use or eat them. Water is their enemy. I like to slice them up and add a little sugar, macerate or squash them down a little and let them sit for awhile while the flavor develops. I sometimes will add a little Grand Marnier to the mix for an added dose of flavor. Spread them on a biscuit, slice of angel food cake, over ice cream or just eat them out of a bowl. Enjoy your strawberries while the sun is shining. Here’s a little individual cheesecake recipe for you to enjoy.

Mini Strawberry Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
3 tablespoons brown sugar
5 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1 large egg, room temperature
1/4 cup granulated sugar
1/4 cup sour cream, room temperature
1 teaspoon vanilla extract

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners or oil the inside of small jam jars.

Make the graham cracker crust:

Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.

Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)

Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.

Serve plain or topped with whipped cream and berries.

Strawberry Brownie Bites

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This is a recipe that we prepared in our Feb. classes and I’ve updated the brownie recipe to a new one that I really prefer. The recipe is from King Arthur Flour Co. If you’ve never been to their website, you should really treat yourself! Enjoy!

1 cup unsalted butter
2 1/4 cups sugar
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 tablespoon espresso powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
1 cup chopped nuts, optional
Cheesecake filling
12 oz. cream cheese, room temperature
¼ - ½ cups powdered sugar
¼ cup strawberry jam
1 pint strawberries, halved

Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.

In a saucepan set over low heat, melt the butter. Add the sugar, stirring to combine. Remove from heat.

Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour, chips, and optional nuts, again stirring until smooth.

Spoon the batter into the prepared pan.

Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.

Remove the brownies from the oven, and cool for at least 1 hour before cutting.

Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.

Filling

Combine the cream cheese, powdered sugar and strawberry puree until smooth.

Once the brownies have cooled, pipe the cheesecake filling into the center and top with the strawberry. Top with the halved strawberries, serve immediately. For a great topping marinated the strawberries in some quality balsamic vinegar for about ½ hour!

Store all ingredients separately if serving at a later time.

Adapted from King Arthur Flour

Chocolate Covered Strawberries

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Most chocolate covered strawberries, if just dipped in melted chocolate, will crack when you bite into them. Here’s a recipe for Ganache Covered Strawberries that can be refrigerated and eaten without the chocolate falling off the berry. Ganache is simple and easy to make and it stores well in the refrigerator for days. Use it to frost a cake, cupcakes, dip all kinds of fruit or make delicious truffles. Send me a comment if you’d like me to post a truffle recipe! Happy Valentines Day!

Chocolate Ganache Covered Strawberries

1 # large stemmed strawberries

12 oz. (by weight) dark chocolate

1 cup heavy cream

½ tablespoon butter, unsalted (makes the chocolate shiny)

Wash and dry strawberries carefully, set aside on a towel. Line a baking sheet with parchment paper.

Chop the chocolate into small chunks using a serrated knife. You could use dark chocolate chips instead if desired.

Heat the cream slowly in the top of a double boiler, add the chocolate pieces and stir until the chocolate is nearly melted, add the butter and remove from the heat, continue to stir until the chocolate and the butter have melted.

Dip the dry strawberries into the melted chocolate (Ganache) mixture and lay on parchment lined baking sheet to dry.

You could sprinkle the berries with finely chopped nuts if desired or drizzle with a little melted white chocolate. When the chocolate is dry place strawberries into paper cups and place in a chocolate box or on a platter to serve or give as a gift.

Here’s a great gift from Melissa’s Produce, Chocolate and Strawberries!