Just about Father’s Day you see the signs popping up at every farm stand on Cape Ann. It is native strawberry time! This is what strawberries should taste like and we wait all year for them! These are the recipes from episode #8.
Here are some recipes to expand your mind about how you might use them-two savory and one sweet dish–easy to make and sure to be a hit with your Dad too!
These are the recipes from episode #8 of Inspired Cooking. The show airs on Cape Ann TV Tuesdays at 8:30, Fridays at 4:30 and Sundays at 11:30 am. I hope you will watch!
Native Strawberry Salsa with Mangoes and Cilantro
2 tablespoons apple cider vinegar
2/3 cup orange juice
Juice of one lime
1 mango, diced
3 cups native strawberries, hulled, one cup mashed, two cups chopped
3 tablespoons fresh cilantro
2 tablespoons apple cider vinegar
1 tablespoons minced pickled jalapeno (or fresh, if desired)
Salt & pepper to taste
In a large bowl, whisk together vinegar and juices. Add remaining ingredients and toss to combine. Season with salt and pepper to taste. Serve with blue corn chips for a great presentation
Herb Marinated Pork Tenderloin with Balsamic Strawberries and Basil
*this recipe serves 2-3 people
½ recipe Double Duty Herb Vinaigrette
1 1-1 ¼ pound pork tenderloin, cleaned
2 cups strawberries, hulled and halved
3 tablespoons balsamic vinegar
2 teaspoons sugar (or more to taste)
2 tablespoons olive oil
¼ cup chicken stock
Mixed salad greens
1/2 cup goat cheese
1/2 cup blueberries
pitted black olives
3 tablespoons basil, chopped
Salt & pepper to taste
Place pork in a large zip top bag. Pour vinaigrette in bag and refrigerate for 2-6 hours.
About an hour before serving, toss together strawberries, vinegar and sugar in medium bowl. Set aside.
Remove pork from the bag and pat dry. Season with salt & pepper and set aside.
Preheat oven to 350 degrees.
In a large oven safe sauté pan, heat oil over high heat. Sear pork tenderloin on all sides until browned. Remove pan from heat and place in oven until the pork reaches an internal temperature of 155 for medium rare, about 5-10 minutes. Remove pork from pan, place on a plate and cover lightly with foil to keep warm.
Return pan to stovetop. Over medium heat add stock and scrape up any browned bits from the bottom of the pan. Bring the stock to a boil and add strawberry mixture and reduce heat. Warm strawberries through. Season with salt & pepper to taste.
Slice pork tenderloin, arrange on the plate, top with strawberry sauce and sprinkle with chopped basil.
Serve with mixed greens tossed with Double Duty Herb Vinaigrette, black olives, and blueberries and topped with crumbled goat cheese. Enjoy!
Double Duty Fresh Herb Vinaigrette
1 medium clove garlic, minced
1 ½ teaspoon Dijon mustard
1 ½ teaspoon honey
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
1 ½ tablespoons lemon juice
3 tablespoons white wine
1/3 cup olive oil
2/3 cup canola/vegetable oil
Salt & pepper to taste
Whisk everything together in a medium bowl. Season with salt & pepper to taste. Refrigerate until ready to use.
Orange Kissed Strawberry Shortcake
3 pints fresh strawberries, hulled; 1 pint crushed with potato masher 2 pints quartered, reserve 6 berries for garnish
2 tablespoons orange liqueur (such as triple sec or Cointreau)*
6 tablespoons granulated sugar
For the Orange Shortcake:
2 cups bleached all-purpose flour, plus more for work surface
½ teaspoon table salt
1 tablespoon baking powder
3 tablespoons granulated sugar plus more for sprinkling
1 stick butter, frozen
2 tablespoons orange zest, finely grated
1 egg, beaten
½ cup light cream plus one tablespoon for brushing
1 tablespoon half-and-half
For the Whipped Cream:
1 cup heavy cream, chilled
1-2 tablespoons confectioner’s sugar, to taste
1 teaspoon vanilla extract
Instructions:
In a medium bowl, mix crushed and quartered strawberries with sugar. Set aside while preparing biscuits
Preheat oven to 425. Lightly spray large baking sheet with nonstick cooking spray. Set aside.
In another medium bowl, whisk together flour, salt, baking powder and 3 tablespoons sugar.
Using large holes of box grater, grate butter into dry ingredients. Toss butter with flour to coat. Add grated orange zest. Use pastry cutter to finish cutting butter into flour. Mix beaten egg with ½ cup light cream; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
Gently pat dough into 9- by 6-inch rectangle and cut 6 3” squares with a sharp knife. Place biscuits 1” apart prepared baking sheet, brush dough tops with one tablespoon light cream and sprinkle with remaining sugar. Bake until golden brown, 12 to 14 minutes. Place on a wire rack to cool.
When ready to serve, place heavy cream in a cold bowl and whip with vanilla extract and powdered sugar to taste.
Split biscuits in half and place ½ on serving plate. Spoon on berries and a bit of whipped cream. Top with remaining biscuit half, more berries and finish with additional cream. Top with a reserved whole strawberry and enjoy!
*the very bottom line-if you don’t feel like making biscuits, dont. Just brush the biscuits with a little of the orange juice or liqueur, make sure to “orange-ize” the strawberries and top with the whipped cream–heck–you can even buy the whipped cream at the store if you want to–I won’t tell! Just enjoy strawberry season!
Good Morning Gloucester 