Earlier this week, I purchased six pounds of strawberries at the local market because they were $.99 per pound and I could not pass them up. I am a sucker for good deals. I let them age in the fridge to perfection (whatever that means), and yesterday I put them to use, making three different strawberry dishes. For this reason, I am calling it “Dia de las fresas” (Day of the strawberries in Spanish).
Even though it is summer, I rarely sleep past 6:30. I am a bit of an oddball in that sense, but when the sun is up my body likes to be up as well, even if my brain says sleep. As soon as wake up I do a Bible Quiet Time and then meander into the kitchen. On this particularly sunny morning, I had a strong urge to bake or cook, and use the strawberries in some recipes. The idea of warm freshly baked scones popped into my head as I sipped on my coffee. And what goes better with scones than jam and cream? I knew I wanted to make scones and jam, so I got to work...
For the scones, I always love a nut or some other flavoring like chocolate added in with fruit. With the caffeine pulsing through my system and the anticipation in my stomach for delicious baked goods, I quickly paged through a few of my favorite cookbooks for ideas. I settled on a strawberry and almond scone. It the soft sweetness of strawberries and that added crunch of nutiness.
They should be enjoyed warm with a side of creme fraiche and strawberry jam. Speaking of strawberry jam.
I ended up editing a recipe posted by A Pretty Life blog. I took her version of Easy Strawberry Rhubarb Jam and doubled the amount of strawberries using two pounds. This increased the flavor of strawberry and decreased the ratio of white sugar sweetener to natural sugars in the strawberries.
On a side note, for this amount of jam, you probably will not have to water bath them. In two days my family has consumed 1 half pint jar and I have given two away, so that means we have one left. I am debating whether to open it or save it in the back of the pantry for those long winter months we have ahead here in New Mexico. (Who am I kidding, we are going to open and enjoy it.)
It being a warm summer day, I knew a strawberry frozen dessert would be perfect. I had recently seen a recipe for strawberry frozen yogurt on the blog of one of my favorite dessert chefs, David Lebovitz, and thought I should give that a try. I know, strawberry frozen yogurt is not ice cream, but in my defense, I had a quart of freshly made yogurt in my refrigerator and wanted to use it in a recipe. So I prepped the recipe and prepared it up until the point of placing it in the ice cream maker. Later in the evening, after dinner I placed It in the ice cream maker, and…
There we have it, the way to enjoy 5 pounds of strawberries in three simple recipes. Following my motto, “Life is all about people”: I took some scones to the neighbors, gave two of the jams to friends, and shared ice cream with some fantastic dinner guests. Remember, “Love people, Cook them tasty food.”
The Craving Conn.