Thursday, June 2, 2011

A juicy, fragrant berry

Lettuce is like conversations:
It must be fresh and crisp and so sparkling
that you scarcely notice any bitter in it.
Charles Dudley Warner, novelist

Note: a spelling mistake was made in the French classic dessert recently posted. It is spelled Clafoutis. See the blog: Cooking with a French Flair. Also I added the pronunciation.

June is synonymous with strawberries and nothing is better than a just picked berry. There is an abundance of u-pick farms in our area. Do-it-yourselfers always benefit budget-wise picking their own plus its a fun outing. Look for strawberry rhubarb pie on the next posting.
I did read an interesting tip bring out the flavor of a lackluster berries put them in a bowl after they have been hulled and sliced. Sprinkle a little sugar on them a tablespoon or two for every pint of berries. Let sit at room temperature for 15 minutes. The sugar draws the moisture from the berries to make a sweet natural syrup. My personal preference is to make a fruit compote using strawberries and sprinkle 2 TB Grand Marnier over the mixture then cover with plastic wrap. Refrigerate for several hours. It gives the berries a great taste.
Strawberry Salsa with Cinnamon Tortillas
Salsa Ingredients:
  • 1/2 medium red onion
  • 1 jalapeno pepper
  • 1/2 yellow pepper stemmed and seeded
  • 1/2 cup kiwi
  • 1/2 cup cucumber
  • 4 plum tomatoes-chopped
  • 2 cups strawberries sliced
  • 1/4 cup fresh cilantro
  • 1/4 cup orange juice
  • 2 TB. fresh lime juice
  • 2 TB. olive oil
  • 1 TB. honey salt -pepper to taste
  • 1 Tb honey
  • Mix all the fruits, onions, pepper, cucumber, tomatoes, cilantro
  • In a blender add all juices, honey and oil
  • Pour over fruits, vegetables, onion and cilantro
  • Cover and refrigerate 2-4 hours
Serve over chicken, pork, fish or with cinnamon tortilla chips
Cinnamon Tortilla Chips
  • 3 TB. sugar
  • 1 1/2 tsp. cinnamon
  • 6- 6 inch tortillas
  • Mix sugar and cinnamon
  • Lightly brush the tortillas with olive oil
  • Cut each tortilla into 8 wedges
  • Sprinkle with cinnamon- sugar mixture
  • Bake 375 for 8-10 minutes on a cookie sheet

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