Last weekend we went strawberry picking and overdid it a little, ending up with around 20+ pounds. After a marathon session which resulted in:
2 strawberry rhubarb pies
2 quarts strawberry gelato and ice cream,
I arrived at our favorite recipes for perfectly ripe strawberries - strawberry frozen yogurt and strawberry, balsamic vinegar and black pepper preserves.
The frozen yogurt is based on David Lebowitz' recipe at http://www.davidlebovitz.com/archives...
Scroll down to find the entry. I made some changes so my version ended up as:
1 pound strawberries
about 1/2 cup honey, depending on how sweet the berries are
2 tablespoons balsamic vinegar
1 cup whole milk yogurt
Makes about 1 quart
Puree everything in blender. Freeze in ice cream maker. Note the proportions of strawberries to everything else - it's basically a strawberry-balsamic vinegar sherbet with some creaminess from the yogurt. This makes an intensely flavored fro yo which is just DA BOMB!
I made the preserves last night. The recipe is from epicurious' website and is linked below. Again I made some changes so I left out the water, my berries were very juicy. And I decreased the sugar to 1 cup per 2 cups of berries which was plenty. The preserves are amazingly good - fruity, a little spicy and tart all at the same time. I haven't had time to try it over goat cheese but on a sliver of toast it was wonderful.
I quadrupled the amounts for both the frozen yogurt and preserves and plan to make another batch of preserves tonight. I'm in strawberry heaven.