Strawberry season is in full swing in Tennessee, so it’s the perfect time to try a new recipe that makes strawberries the star. Of course, if you miss the local season, you can always enjoy these year ‘round with California strawberries. Recipes courtesy the California Strawberry Commission.
Grilled Salmon with Strawberry Ginger Salsa
Yield: 6 servings.
Prepare at least one hour ahead.
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 tbsp. cilantro, cut into strips
3-4 tbsp. seasoned rice wine vinegar
2 cups fresh strawberries, hulled and diced small
1 yellow pepper
1 stick unsalted butter
1 clove garlic
1 tbsp. honey
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
6 salmon fillets, skinless
Mix cucumbers, green onion, cilantro, yellow pepper, and vinegar. Cover and chill at least one hour. Just before serving, add strawberries. In a small saucepan melt butter with garlic over low heat. Stir in honey, soy sauce, and lemon juice and cook 2 minutes; set aside. Prepare a charcoal grill; when ready brush sauce on salmon pieces and place on a well-oiled fish grilling rack. Place rack over coals about 4 inches from fire and grill approximately 4 to 5 minutes on each side. Brush with the sauce again after turning, and again when done. Transfer to warm platter and top with salsa.
Strawberry Souffle Pancakes
Yield: 24 servings
2 1/2 cups half-and-half
9 large egg yolks
3 oz. butter, melted
4 tbsp. Grand Marnier
1 1/2 tsp. granulated sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. salt
8 1/2 oz. all-purpose flour
1 1/2 pounds California strawberries, stemmed and sliced
3/4 cup granulated sugar
2 egg whites
1/4 cup clarifed butter
Heat oven to 400° Farenheit. For each serving, in bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside. In separate bowl, beat 1/2 cup egg whites to soft peaks; set aside. In third bowl, combine 3/4 cup batter and 1/2 of the sugared strawberries (with juices); gently fold in beaten egg whites.
In small (7-inch) heatproof nonstick skillet, heat 1 tbsp. clarified butter over medium heat until hot. Add strawberry batter; cook 3 to 4 minutes or until edges are set. Transfer skillet to oven; bake 10 to 12 minutes or until pancake is lightly browned and center is set. Remove to plate, top side up, and garnish with remaining 1/2 of the sugared strawberries. Dust with powdered sugar; serve with maple syrup as desired.
In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon, and salt until blended. Gradually add flour, mixing just until combined (batter will be lumpy.) Stir in remaining 1 1/2 quarts half-and-half. Cover and refrigerate, if made ahead. Yield – about 18 cups
Strawberry Shortcake Sliders
Yield: 4 servings
2 cups all-purpose flour
3 tbsp. sugar, divided
1 1/2 tbsp. baking powder
1/2 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/2-inch pieces
2 1/4 cups heavy cream, divided
6 cups stemmed fresh California strawberries, divided
1 cup simple syrup
1 tsp. vanilla extract
Sift flour, 2 tbsp. sugar, baking powder, and salt into a bowl. With a fork or pastry cutter, cut in butter to fine particles. Stir in 1 to 1 1/2 cups cream (enough so that dough holds together and is soft but not sticky). On a floured surface, knead dough lightly a few times to form a ball. Pat into a 1/2-in.-thick circle. Wrap in plastic wrap; refrigerate at least 15 minutes. Heat oven to 400°F. With a 2-inch round cutter, cut dough into 12 circles. Place on parchment-lined baking sheet; bake 15-20 minutes or until golden.
In a saucepan, simmer 4 cups strawberries with simple syrup until jam-like consistency; cool. Slice remaining strawberries. Whip 3/4 cup cream with vanilla and 1 tbsp. sugar until soft peaks form.
To serve, cut shortcakes in half horizontally. Place 3 shortcake bottoms on each of 4 plates. Top with cooked strawberries, whipped cream, and sliced strawberries, dividing ingredients evenly. Place tops on shortcakes; dust with confectioner’s sugar and sprinkle with mint.