I've made a strawberry dessert pizza in the past, that was really good.

What about Strawberry Salsa? Anybody tried? Seems like it would be good with fish...

Nancy

I used Lou's Waffles, they are Tender and Light with a little sweetness.
Added Bannana's and Strawberry Preserves, with the Whipped Cream.

There is a Waffle under there somewhere ?
LOU

You can also make this roll as individual mini rolls.

Home Cookin Chapter: Recipes From Thibeault's Table

Strawberry Roll
===============
4 Eggs at room temperature
3/4 teaspoon baking powder
1 teaspoon salt
3/4 Granulated sugar
1 teaspoon vanilla extract
3/4 cup sifted cake flour
Confectioner's sugar
9 ounces cream cheese, at room temperature
3 Tablespoons sugar
3 tablespoons Grand Marnier
1 Quart strawberries sliced

Preheat oven to 400°F

Beat the eggs, preferably in an electric mixer, with the baking powder and salt until thick and light-coloured, gradually adding three-quarters cup granulated sugar. Add the vanilla and fold in the flour.

Turn into a 15 1/2 X 10 1/2 inch jelly roll pan that has been greased and lined with greased paper. Bake thirteen minutes.

Turn from the pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper and cut off the crisp edges of the cake. Roll, jelly-roll fashion, with the towel inside and enwrapping the cake. Chill

Cream the cheese until fluffy with the Grand marnier and three tablespoons of sugar. Unroll the cake, spread with cheese and distribute the sliced berries over the cheese. Roll, jelly-roll fashion and chill until cold. Serve with additional berries crushed and sweetened to taste.

Home Cookin Chapter: Recipes From Thibeault's Table

Strawberry Genoise
==================
This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then.
Recipe for Genoise (Recipe follows)

Genoise
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Makes one 10 x 3 inch round layer

1 3/4 cps sifted all-purpose flour
8 eggs, at room temperature
1 1/4 cups sugar
1 teaspoon grated lemon zest
1/4 cup clarified butter, tepid

Filling

1 cup heavy cream chilled
2 tablespoons confctioners sugar
1 tablespoon framboise, raspberry brandy
1 pint coarsely chopped strawberries
sliced strawberries and fresh mint sprigs for garnish
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Raspberry Syrup Recipe
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1/2 cup sugar
1 tablespoons framboise (raspberry brandy)

In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise.
************************************************************

Preheat the oven to 350°. Lightly butter a 10 inch springform pan. Cover the bottom with a round of parchment or waxed paper. Lightly butter the paper. dust the entire pan with flour; tap out any excess.

Sift the flour two more times on a piece of waxed paper and set aside.

In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in - a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, 5 to
8 minutes. Remove from the heat.

In a large mixer bowl, beat the warmed eggs and sugar at high speed until tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifed. (This will take 10 to 15 minutes if you are using a kitchenaide type mixer or 15 to 20 minutes with a hand beater.)

Sprinkle half the flour on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, using scooping and swirling motions and lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold it in, using the same motion. Spoon the remaining flour on top and fold in
quickly and delicately, with a minimum number of strokes; too much folding will deflate the batter. Pour into the springform pan and tap once on the counter to help spread the batter evenly.

Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the centre comes out clean.

Remove from the oven and tranfer to a wire rack to cool for 5 minutes. Remove the sides of the pan. Invert to remove the bottom; peel off the waxed paper. Invert again to let the cake cook right-side up on a wire rack for 2 or 3 hours.

If making ahead, wrap airtight in plastic and store in a cool dry place for up to three days or freeze.

Hollow out the cake: Using a potlid or tart pan bottom as a guide, centre a 7 inch circle on top of the genoise and with the tip of a sharp knife, cut down 1 inch deep into the cake and cut around the circle.

Insert the knife in the side of the cake 1 inch down from the top and swivel it back and forth, keeping the knife horizontal. The idea is to remove the 7 inch circle of cake from the top, leaving the sides of the cake intact.

Carefully remove the top of the cake and with the cake cut side up, trim off enough of the cake to leave an even layer of 1/2 inch thick. Cut this round into 8 wedges and reserve.

Place the genoise shell on a large serving platter. Carefully hollow out the inside with a knife, leaving a 1/2 inch layer on the sides and a 1 inch layer on the bottom.

Cut the insides pieces roughly into 1/2 inch cubes and place them in a medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and toss to moisten.

Brush the insides of the genoise shell with the remaining Raspberry Syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the wedges.

In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar and the framboise until soft peaks form. Fold in the chopped strawberries and the moistened cubes of cake.

Spoon this filling into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top, in a spiral pattern with the points meeting in the middle. For decoration, slice whole strawberries almost through to stem and fan out. Place one on the edge under each wedge and a couple in the middle. Sprinkle with
confectioners sugar and a some sprigs of mint.

Posted by woodie2 (My Page) on Tue, Jun 17, 08 at 15:31

I tried this new recipe and thought I'd share it since we all thought it was quite good, the whole family liked it on spinach salad.

Strawberry Balsamic Vinaigrette

12 ounces stemmed California strawberries
3/4 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons olive oil
Granulated sugar, if needed

Puree strawberries in blender or processor. Transfer to bowl. Add dried herbs, garlic, salt, pepper and pepper flakes; whisk thoroughly. Whisk in vinegar. While whisking, add oil in a slow, steady stream. Adjust seasoning with salt and/or pepper, and balance flavors with a small amount of sugar, if needed.
Makes about 2 1/4 cups.

Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.

I just pulled out AnnT's cream scones with fresh from the garden quartered strawberries and white chocolate chips.

Now in the oven her Chocolate Shortcakes...

I'm going to take a few goodies into the staff I like at school..

And the rest will be "tucked" into the freezer for our trip next week.

I like fresh strawberry pie and I'm thinking of giving the Strawberry Preserves with Balsamic and Black Pepper a try.

I know I have a strawberry-mango salsa recipe around somewhere, I remember it took a mango and a pint of strawberries, a tablespoon of lemon juice, some cilantro and jalapeno, I think green onions. Oh, and balsamic vinegar and orange juice.

I served it once with grilled salmon and it was very nice.

Annie

Serve whole, unhulled strawberries accompanied by bowls of sour cream and bowls of brown sugar. Diners grasp a strawberry by its hull and dip it in sour cream, then in brown sugar. This is the simplest possible preparation of strawberries and a very good one.

Jim

Oh a favorite "dip" for strawberries here is...

8 oz cream cheese softened
just enough brown sugar to give a caramel flavor...drag strawberries through it!! Mmm mmm mmm

Fooddiva, have you actually made it?

Nancy

Strawberry with Black Pepper and Fresh Mint
(Source: Mes Confitures: The Jams and Jellies of Christine Ferber)

2 1/2 pounds strawberries (2 1/4 pounds net)
3 3/4 cups granulated sugar
juice of 1 small lemon
5 fresh mint leaves
5 black peppercorns, freshly ground

Rinse the strawberries under cold water. Dry them and hull (hull the strawberries after you wash them or they will absorb water). In a ceramic bowl, mix the strawberries, lemon juice and sugar, and cover with a piece of parchment (or just use a plastic bowl with a lid). Let this macerate overnight in the fridge.

The next day, bring the mixture to a simmer in a preserving pan. Pour it back into the ceramic bowl, cover again with the parchment, and let it refrigerate overnight once more. (I won't tell Ms. Ferber if you skip this step and move right onto cooking the jam. However, I just brought mine to a boil the second morning, let it chill all day, and then made the jam that evening, preserving Ferber's method, so to speak, but cutting the time down to just two days instead of three.)

On the third day, pour the mixture through a sieve and reserve the macerated strawberries. Bring the syrup to a boil over high heat, skimming as necessary. When the syrup has reached 221 degrees on a candy thermometer, add the strawberries, mint, and black pepper. Return to the boil and cook for five minutes, then check the set. (To check whether the jam is set, spoon a little onto a chilled plate, wait few seconds and run your finger through the drop of jam. If it wrinkles, it means the jam is ready). Continue to boil until the set point is reached (mine took about nine minutes total).
. Pour the jam into clean, warm jars, wipe down the rims, and add lids and rings. Process in a boiling water bath for ten minutes. Yield: 4 half-pints

What I can't get my head around is strawberries and fish. Or any fish with fruit. Just the idea makes me shudder. I remember Moe was served blueberries with Chilean Sea bass as a chef special once and he wasn't impressed.

Nancy

I used Lou's Waffles, they are Tender and Light with a little sweetness.
Added Bannana's and Strawberry Preserves, with the Whipped Cream.

There is a Waffle under there somewhere ?
LOU

Strawberry Bisque
From Carnival Cruise Lines

3 c strawberries, washed and hulled
1 -1/2 c water
3/4 c sugar
3 T lemon juice
1 t grated lemon peel
1-1/2 c red wine
1 c. sour cream
fresh mint leaves

Directions:
Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.
Posted 4/07 by Sillysillyme
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I have posted this many times before, because it is soooooo good!

Strawberry Spinach Salad with Poppyseed Dressing
Source: St. Paul Hotel

Dressing:

1 c sugar
1/4 c poppyseeds
1/2 c Sesame seeds
1 c salad oil
1/2 c raspberry vinegar
dash paprika
1 T worcestershire sauce
1 T minced onion

Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining
ingredients and chill well. Serve over baby spinach leaves and sliced
strawberries. Garnish with brie cheese wedges.

(you may want to half this recipe, as it makes a lot of dressing...)

Linda

I served this over macadamia nut crusted tilapia and coconut rice; it was great and very refreshing! The leftover salsa was good on chips too.....it doesn't hold too long so eat it fast!

dees_1 that tilapia and coconut rice sounds inviting. I'd like to give that a try!