I’m going strawberry picking tomorrow! excited
Suggestions as to what I could make with my nice fresh berries? Preferably things that don’t require buying a lot of ingredients I’m not likely to use for another year.
Rum
Ice
Quickly spinning metal blades
(lime juice, sugar optional)
Thread over!
I was actually going to add “besides daquiris” to my post, and changed my mind. That one’s just a given! 
Give them to me. Watch in horror as I eat them all.
Pick your own! Mine, allllllll mine!
But…I…
I’m hungry? stomach rumbles
If you have an ice cream maker, you could try the following strawberry ice cream recipe:
2 c strawberries
1 c whipping cream
1 c milk
3/4 c sugar
Puree before pouring into ice cream maker. Makes about a quart – about a cup less in my experience though I didn’t chill it first for maximum volume.
I have a recipe for spinach salad with strawberries and poppyseed dressing if you like. I cut it from the paper earlier this year, it’s quite yummy.
Well that sounds different! I am intrigued…
Alas, no ice cream maker, Gorgonzola.
I found a direct link to it online (PDF file) it’s the same recipe, the website was mentioned in the article.
I’m afraid I’m of little use to you, since strawberries in my house are generally just snarfed right down with little ceremony. If I’m feeling very adventurous I’ll slice them with a little sugar thrown on, then spooned chilled over fresh pound cake and smothered in whipped cream, mmmmm…
It’s a sad fact that in Oregon strawberry and blueberry seasons do not overlap–if they did I’d make some bitchin’ smoothies. My daughter freezes strawberries for later smoothie consumption, but I can’t bear to ice the little darlings down, because I think it messes up the texture. Oregon Mount Hood strawberries (THE best ones IN THE WORLD!) are small, delicate and incredibly sweet but they are not shipping friendly and they do not keep well in the fridge. Hence my greed–I’m saving them from going bad, you see! My grandson’s birthday falls squarely in Hood berry season and he doesn’t like cake so we make him strawberry shortcake every year–I bought a flat and ate almost a whole pint just on the fifteen minute drive home! :eek:
You need three meringue platters (big plate sized), lots of whipped cream, and lots of strawberries.
Core and quarter the strawberries. Drain. Take one of the meringue platters and coat with whipped cream. Place strawberries on cream. Cover with cream. Place second platter on top and repeat. Serve before you can eat it yourself.
Well, presumably you’ll use sugar again before next berry season, you could always make jam. It’s pretty easy. Equal amount of strawberries, kinda mashed up (or any berry or fruit) and sugar. Boil together until the mixture coats the back of a spoon (when you draw your finger through it, the clean spot stays on the spoon). Put into little jars (sterilized) and seal, yum jam!
(I keep pectin on hand for such an occasion)
A bit of a variation on “just dip 'em in sugar” is to use sour cream and brown sugar. Just dip 'em in sour cream, sprinkle on some brown sugar, and enjoy. I know it sounds odd, but the combination is fascinating and quite tasty.
A guy I work with lives with a school teacher who used to be a chef. During school holidays she gets bored and spends her days cooking up exotic treats. Last week he brought in a carton of tuxedo strawberries and my word they were delicious.
Only 3 ingredients strawberries, chocolate and more chocolate. So no leftovers to worry about.
My dad has strawberries and champagne for breakfast on his birthday every year.
I like strawberries for breakfast, too. I slice them up the night before and put them (covered) in the fridge so they release some of the yummy juice. I eat 'em up with a spoon and soak up the juice with a piece of angelfood cake, which acts like a sponge! Yum!
Dipped in melted chocolate?
Or marinaded in balsamic vinegar with a little sugar. Yummy!!
You beat me to it. If this were the only food left on the planet, I’d be perfectly fine with that.
Or…
Angel food cake with whipped cream and strawberry frosting. Beautiful and delicious!
Slice half-way through length-wise from the bottom and perch them on the edge of champagne flutes (flutes must contain champagne).
Why not just leave them in the wardroom icebox?
Feed them to your lover as by way of foreplay. Smear the juice on him/her and lick it off.
Or pie.