Many strawberry recipes to explore after Strawberry MarketPublished 4:00pm Wednesday, April 11, 2012
I have moved to Friday and now we get to kick off the weekend together each week!
Tomorrow the MainStreet Strawberry Market will open downtown at 8 a.m.
Of course, there will be strawberries, as well as a wide variety of many other homegrown and handmade goods.
Fresh markets are one of my favorite things to attend during the spring and summer months, and I especially love strawberries.
There are so many fabulous ways to enjoy a fresh strawberry and I want to share a few of my favorites today, other than drowning them in sugar or Cool Whip (fat free, of course).
I attended the Toast of the Town event in Columbus, Ga., a few weeks back, and Amsterdam Café, a wonderful restaurant out of Auburn, served strawberries drizzled with honey.
Somehow I managed to get honey in my eye as I devoured them. It was a simple yet satisfying dessert. Dare I add healthy?
If you are looking to add variety to your salads, substitute romaine for fresh spinach leaves, add sliced strawberries, goat or feta cheese and either balsamic or strawberry vinaigrette dressing.
Strawberry lemonade would be a perfect addition to your child’s lemonade stand, which is Americana at its best. I would definitely charge more for it.
Mix one can each of lemonade concentrate and water. Add strawberries to taste; mash with a spoon. Finish off with seltzer.
No-cook ice cream looks intriguing and low maintenance.
Add 3 cups of strawberries and the juice of half a lemon to food processor and blend. With a mixer, whip 1.5 cups heavy cream and 2 teaspoons vanilla extract until soft peaks form.
Slowly add 14 ounces of sweetened condensed milk and whip until very thick. Fold in berry mixture. Seal and freeze until firm.
If you know me, you have heard me sing the praises of overnight oats.
This is an awesome substitute for traditional oatmeal during the spring and summer months because it is served cold.
For one serving, mix one-fourth cup of oats, one-fourth cup of fat free Greek yogurt, one-fourth cup of fat free milk, and a tablespoon of apple butter.
Refrigerate overnight. The next morning top the concoction with blueberries, strawberries, a tablespoon of strawberry preserves and a tablespoon of almond butter.
Any variety of preserves and fruit toppings may be used, but the above is my personal favorite and I insist that you explore the wonderfulness that is almond butter.
Last but certainly not least, I hope everyone attends the Strawberry Market and then promptly mixes up a batch of strawberry mojitos to share.
n white sugar, for rimming
n 2 large limes, quartered
n 1/2 bunch mint leaves
n 7 strawberries, quartered
n 1 cup white sugar
n 1 cup white rum
n 2 cups club soda
n 8 cups ice cubes
Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate.
Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim and set aside.
Squeeze all of the lime quarters into a sturdy glass pitcher.
Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar.
Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves.
Stir in the rum and club soda until the sugar has dissolved.
Pour into the sugared glasses over ice cubes to serve.
Do you have a favorite specialty drink recipe?
Email it to firstname.lastname@example.org and we can share those with one another this spring and summer.
It’s mighty hot around here if you haven’t noticed, and we gotta wet our whistles with something!
Howell works as an advertising representative for Tallapoosa Publishers, Inc., in addition to writing this column. Contact Howell at email@example.com to keep her In the Loop of events.