Strawberry season is in full swing, and boy, do the Jersey Biters know how to enjoy their strawberries! Here are a few recipes to tempt your taste buds…
Cardamom Biscuits with Strawberry Jam – Jennifer Malme, Cumberland County
Cardamom Biscuits – (Makes 20 to 24)
2 cups flour
1 T baking powder
1 T sugar
½ tsp ground cardamom
¼ tsp salt
½ cup melted butter
1 cup milk
1 tsp vanilla extract
1. Preheat oven to 450 degrees.
2. Combine flour, baking powder, sugar, ground cardamom, and salt in a large bowl. Stir in the melted butter, milk, and vanilla extract.
3. Drop by rounded tablespoons onto a greased cookie sheet (I use a Silpat silicone mat). Bake for 10 to 12 minutes, or until lightly browned.
Strawberry Refrigerator Jam – Makes 3 cups
Ingredients: 1 quart fresh local strawberries, ¾ cup sugar
Directions: Wash, hull, and chop strawberries. Place in a saucepan with sugar and mash with a wooden spoon. Heat over medium heat until mixture starts to bubble. Stir. Continue to cook for 2 to 3 minutes. Remove from heat and cool. Store in an airtight container in the refrigerator. Jam should keep for 2 weeks (if you don’t eat it all first).
Recipe used with permission from Down-Home South Jersey.
BOA 405 Cocktail – Veronique Deblois, Morris County
1. In a cocktail shaker, muddle 2 ripe strawberries with ½ ounce simple syrup (equal parts sugar and water boiled then cooled) into a puree.
2. Add 1 ½ ounces Vodka (I use Ketel One), ½ ounce lemon juice, a splash of Balsamic vinegar and enough ice to fill the shaker to ¾ full.
3. Shake vigorously for 10 seconds then pour the strained shaker contents into a martini glass and top with a pinch of freshly-cracked black pepper and a ripe strawberry.
Strawberry and Tomato Salsa – Michele Errichetti, Atlantic County
1 pint of strawberries, quartered
1 pint of grape or cherry tomatoes, quartered
½ cup of red onions, chopped
1 tbsp. chopped and seeded jalepenos
1 tbsp balsamic vinegar
2 tbsp. chopped mint
2 tbsp. chopped cilantro
1 tbsp. lime juice
1 tsp. lime zest
1 tsp. sea salt
1. Combine strawberries, tomatoes, mint, cilantro, onions, jalapenos and lime zest in bowl and set aside.
2. Combine lime juice, balsamic vinegar, sea salt, and whisk. Pour over strawberry mixture and toss gently till coated. Refrigerate for ½ hour. Serve with tortilla chips or on top of grilled skirt steak or grilled skirt steak tacos for a refreshing change to regular salsa.
Strawberry-Kiwi Granita Shooter – Linda Arceo, Gloucester County
Prep Time 5 min Cook Time 1 hr
2 whole kiwi, peeled and halved
12 ripe strawberries (10 for recipe and 2 for garnish)
2 tablespoons of orange juice
10 teaspoons of tequila (optional)
Place kiwis, 10 strawberries and orange juice into the blender. Blend until smooth. Pour mixture into shallow glass and place in freezer. Every 20 minutes, scrape mixture in pan until frozen crystals appear and the granita takes on a slushy consistency. Spoon mixture into shooter glass and drizzle with 1 teaspoon of tequila (if using). Complete the same process for the remaining 9 shooter glasses. Slice reserved strawberries and place on shooter glass for garnish.
Strawberry Rhubarb Crisp – Hillary Irwin MS RD
1 pound strawberries, hulled and quartered
1 pound rhubarb (about 4-5 stalks), cut into 1/2-inch pieces (if the stalks are thick, cut them in half lengthwise first)
1/3 cup honey
2 tablespoons arrowroot starch (or 3 tablespoons whole wheat pastry flour)
1 teaspoon vanilla extract
2/3 cup old-fashioned oats
1/3 cup white whole wheat pastry flour (or regular whole wheat flour/flour of choice)
1/4 cup lightly packed brown sugar
1/4 teaspoon fine grain sea salt
2 tablespoons butter, melted
1. Preheat the oven to 350 degrees F.
2. Mix strawberries, rhubarb, honey, arrowroot (or flour) and vanilla extract together in a 9×9 inch oven safe dish.
3. In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout. Spread over the fruit; use your fingers to evenly distribute the mixture.
4. Bake for 45 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving.
Serve with vanilla ice cream or a dollop of whipped cream.
How do you enjoy your Jersey Fresh strawberries? Tell us in the comments below.