Wednesday, June 16, 2010
Strawberry Delights -- Recipes for Roasted Strawberry Strudel, Strawberry Coconut Vegan Ice Cream and Strawberry Soup
1 cup cubed pineapple (cut into ½” chunks)
1 cup plus ½ cup chopped strawberries (cut into ½” pieces)
4 tsp. finely chopped mint
Rinse, drain and hull strawberries. Puree. Measure. There should be 1 ½ - 2 cups of puree. Combine with an equal amount of orange juice, the sugar and the lemon juice. Chill. Just before serving, add pineapple and 1 cup of the strawberry pieces. Mix. Put into individual bowls. Top each serving with ¼ cup yogurt, ¼ of the remaining strawberry pieces and 1 tsp. mint.
Roasting the strawberries concentrates the juices, which intensifies the flavor and helps prevent "leakage" while the strudel cooks.
2 lbs. strawberries
4 Tbs. honey
1 Tbs. walnut oil (optional)
2 Tbs. finely minced candied (crystallized) ginger
Oil or oil spray for greasing baking trays
4 sheets of filo dough, each 13” x 17”, thawed if frozen
¼ cup bread crumbs
3 Tbs. chopped walnuts
Oil or oil spray for greasing baking tray
Preheat oven to 350 degrees. Wash, drain and hull berries. Cut into ½ “ pieces. Combine with honey, walnut oil and ginger, spread in single layers on two greased, rimmed baking trays. Bake for 20 minutes until berries are soft and juices are thick and syrupy. Let cool.
There is no dairy in this recipe, which makes it perfect for vegans, but delicious for everyone. You can substitute agave nectar or honey for the sugar if you'd like. Taste the resulting syrup. Remember that it will taste less sweet when it is cold, so you'll need to adjust accordingly.