This and That #13 Strawberry Season

Happy National Strawberries and Cream Day!

One of my favorite things about summer is going strawberry picking at the local strawberry field. There is nothing like a strawberry grown locally, and 100 times better than what they sell in the grocery store year round. My trusty strawberry picking partner goes with me, and we can't wait to take our grandchildren once they get older. 

Each year strawberry rhubarb pie is a must. This is one of the pies I made several years ago. I usually forget to take a photo. 

I have no idea how this was made, but it sure is pretty. 

A strawberry trifle is one of the easiest strawberry desserts that I put together. I use my floral cake topper for presentation.  

One of my favorite lunches (or dinner) is balsamic glazed strawberries served over chicken. 

Strawberry scones are always a treat for breakfast. I've been using the same scone recipe for  15 years. 

I came back to edit this post since I had several requests for the scone recipe. 

Scone recipe:

2 1/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 Tbsp. cold butter

1 cup heavy cream

3/4 cup frozen raspberries (blueberries, blackberries, strawberries, red currants, etc..)

extra cream and sugar

Glaze (Optional)

2 teaspoons softened or melted butter

1/2 cup of powdered sugar

few tablespoons cream or milk

1 teaspoon vanilla

Mix all ingredients together. Thin with additional cream or milk if necessary.

Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in

butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with

fork just until dough starts to come together. Tip out onto lightly floured surface.

(Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an

envelope. Turn and fold again. Do this at least three to four times. Before the last

turn, push frozen fruit into dough. Finish with final fold and turn and roll dough into round. Cut into six or eight triangles. Do not over-handle. (Folding forms

layers which makes for a very flaky scone).

Here is a strawberry cheese board I would like put together some weekend at our camp. Congratulations to the winner of the Trader Joe's strawberry contest who created this. I believe you had to use five items from TJ's, and the day I found out about the contest, it had already ended so I couldn't submit anything. 

INGREDIENTS:

• TJ’s Organic French Baguette
  
  
• 1-lb. pkg. TJ’s Fresh Strawberries
  
  
• 1 pkg. TJ’s Honey Goat Cheese
  
  
• TJ’s 100% Spanish Organic Garlic Flavored Extra Virgin Olive Oil (to brush baguette)
  
  
• 1 pkg. Citterio® All Natural Cubed Pancetta
  
  
• TJ’s Honey, to taste
  
  
• TJ’s Sea Salt, to taste
  
  
• TJ’s Organic Cane Sugar, to taste

DIRECTIONS:

1. Start by slicing your baguette and brushing the garlic infused olive oil onto each slice along with a sprinkle of salt. Toast at 400°F for about 6-8 minutes, until edges are golden brown.
   
   
2. While the bread is toasting get started on crisping your pancetta! In a small skillet, warm more garlic infused olive oil on medium-high heat. Crisp your pancetta for about 7 minutes.
   
   
3. Slice your strawberries any way you like and toss them with a mixture of equal parts salt and sugar, to taste.
   
   
4. Once everything is finished, assemble your crostini. Slather each baguette slice with a heap of goat cheese, then add a layer of sliced strawberries, a spoonful of pancetta, and a drizzle of honey right on top!

Summer weather has arrived for this weekend (in the 90's), so I have strawberries on my mind. We're having strawberry shortcake today!

Happy Weekend!

Debbie