1. Make this incredible dessert.
2. Thank your neighbors for giving you fresh picked lettuce and make a
strawberry-balsamic salad.
3. Refrigerator Jam!
4. Oh, just eat them straight out of the container.
Strawberry-Balsamic Salad
adapted from Everyday with Rachel Ray
1 head lettuce, torn into bite sized pieces
2 tbsp olive oil
1/4 - 1/2 red onion, thinly sliced
2 tbsp balsamic vinegar
1/2 tsp sugar
1 1/2 cups hulled and halved strawberries [about 10 oz]
salt and pepper
Heat 2 tbsp oil over medium heat. Add the onion and cook, stirring occasionally, until crisp-tender, 3-4 minutes. Stir in the vinegar and sugar. Stir the strawberries into the onion mixture, then toss with the lettuce; season with salt and pepper.
Strawberry Refrigerator Jam
America's Test Kitchen Family Cookbook
1 quart strawberries, hulled and sliced thin
3/4 cup sugar
2 tbsp fresh lemon juice
Set a small bowl over a larger bowl of ice water and set aside. Simmer the strawberries, sugar and lemon juice in a 12 inch non-stick skillet over medium heat until the mixture begins to look syrupy, about 10 minutes.
Remove the skillet from the heat and spoon 1/2 tsp of the fruit mixture into the small bowl set over the ice water. Let sit for 30 seconds. Tip the bowl to one side. The jam should move only slightly. If the mixture is too fluid and runs to the side of the bowl, return the skillet to the heat and continue to cook until the mixture looks thicker, 2-4 minutes. Repeat the test and continue to cook if necessary. Cool to room temperature before serving, about 1 hour.
3 comments:
Mmmmm....I love strawberries!
Lazy me would just stick with number four. But they all sound so yummy.
My dad and brother picked something like 48 quarts over the last few weeks. We froze most of them. But the rest we put over ice-cream and scarfed down. :)
Yum! All those ways sound awesome. Strawberries are my favorite fruit.
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