Once the weather becomes warmer and the days are longer, I yearn for strawberries. Not surprisingly, given that strawberries are one of the first fruits that ripen in the spring and continue in their season well in the summer (a fun fact: it is not a real plant because they are Hold their “seeds” from the outside). While doing their tours through farmers’ markets and grocery stores, strawberries remind us that harsh winter days are behind us.
Although vibrant red fruits usually appear in sweets, such as butter pies, spites, chocolate mousse and chiffon cakes, they are also exceptional in delicious dishes. Take, for example, Auguachile, With the permission of Chef Claudette ZebidaThis is made of green onions, Persian cucumber, radish, fresh hoja santa, Pequin Chiles and MicroGRENS. Or simple salad with almonds, wigs, or wonderful oral garlic sauce on pork and grilled chicken.
“The strawberries can be an enjoyable component to add a little bed, a little flower, and a little sweetness, but without a lot of sugar,” said Ann Zata, a chef at the New York City City Institute at the New York City Institute. “Anytime we use fruits in a delicious recipe, we want to be keen to make sure that the dish does not become very sweet and uses it instead to achieve a balance between salty and subsequent or hot flavors of the dish.”
Here are some recipes that must be presented with strawberries this season:
From the book of cooking Haile Catallano, “About the Heart: Recipes to keep it near this, this Spring in rituals “It reminds us of a comfortable or fragile collapse, but with a little more.” It is characterized by a grilled strawberry-graparin-made mixture made of rhions, strawberries, sugar, cardamom, anise, vanilla and ginger covered with an ice cream room, a spray of olive oil, the whipped honeymace cream, and a homemade bibbeta.
“This is equal perfect dessert because both roasted mixture of ruble, strawberry and Beita can form up to 3 days to come,” according to Catalano.
The balsamic vinegar associated with fresh strawberries is a match made in heaven. As Negla Lawson She wrote the famous in her first cooking book“It seems that the balsamic vinegar makes the red color of strawberries against it sparkling with the clarity of the colored glass windows.” It is simple, but it is high-it is necessary this season.
Inspired by “American Test Kitchen” and “How to Eat” from Lawson, Mary Elizabeth Williams Mary Marie Williams A. Four Four Delicious Pullet This is perfect for the next warmer days. It consists of fresh strawberries soaked in balsam sauce made of balsamic vinegar ripening in sugar. Strawberries are cooled and cool before serving with a generous grinding of fresh black pepper.
For every Zata, strawberries carry their shape well, even when it stands out. For this reason, it is great in sweet salsa with cut tomatoes, onions, garlic, coriander and fresh lemon juice. Zata said: “Onions, garlic and coriander are responsible. It is really beautiful.” “You can serve it with chips or over some burned fish. It’s just bright and very refreshing.”
If you are looking for more diversity, you can try pickled strawberries with thyme, pepper and vinegar. There is also a strawberry pingiri, which is a simple but refreshing recipe that calls for frozen/fresh strawberries, honey, apple cider vinegar, olive oil, lever, salt and ground black pepper.
“It will have a soft, soft texture and may feel light and cream, but without any cream – just get the body from the fruit,” Zatea explained.
You can never make sure to add strawberries to the spring of spring. Ziata’s favorite strawberry salad includes pieces of beets, small spinach, crushed goat cheese and almonds, all of which are seasoned with salt and fresh black pepper.
Zata said: “It is a truly enjoyable play on flavors: beets and strawberries.” “It is a kind of sweet, but completely different with pink and dirt notes. The beet is too aromatic as well.”
Another wonderful salad is strawberry mixed with pimples, radish, vegetables, garlic vinegar, or Vinigrites.
Irene Jin McDawell A regular pie was apparently renewed With homemade streusel. It is also baked in a frying pan of cast iron!
The filling of the pie consists of rhubarid slices, strawberries cooked in granulated sugar, cornstarch, nutmeg, and a pinch of fine sea salt. Streusel-made from a flour mixture of oatmeal, multi-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and sea salt-top before baking.
“This is the bakery of Vita, yes, but there is no pasta or tomatoes,” Food52’s Emma Laperruque wrote. “Instead, we move to one of the strawberries: strawberries.” Inspired by the dining blog and artist Jenny Hyayer in viral feta, the seasonal creation of Labirok calls for fresh strawberries, virgin olive oil, honey, salt, fresh black pepper, and a mass of feta.
Laperruque added: “These fruits, in addition to olive oil and honey, give a sapphire drink perfect for sparkling over molten cheese.” “Go easily with salt, because the feta itself is salt as it can.
Enjoy harsh bread or crackers. If you feel adventure, you can even add baked strawberries to grilled chicken, fried pork slices or reddish ducks.
The beauty of Japanese fruit sandwich is that it can be a snack at the time of tea, dessert, or even a meal, if you want it. All you need is whipped cream, fresh fruits and milk bread slices.
To make Sando Strawberry, or “Ichigo Sando”, simply a sweetened layer, a domestic -made whipped cream and a strawberry of slices between two pieces of Japanese milk bread. Be sure to arrange strawberries in the same direction and in a diagonal line with one on each side of the middle strawberry. Wrap all Sando in a plastic cover and cool for at least 30 minutes. Sando cut into two halves along the tilted line of strawberry.
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