for Valentine’s Day. He combined mascarpone and béchamel
for the pizza sauce and covered the pie with strawberry slices
caramelized with a bit of sugar and cracked black pepper. He
topped it with mozzarella and Parmesan cheese, over which he
drizzled chocolate. It was such a hit with the staff and guests
that he plans to bring it back as a special in season.
5 Beets and berries salad
Combine earthiness and sweetness with a small beets and berries
appetizer salad. CJ Jacobson, executive chef of Girasol, Studio
City, Calif., created such a salad. He previously was a spokesman for the California Strawberry Commission, Watsonville.
Goat cheese is used as the base of the salad, to which he adds
beets, hazelnuts and various berries, including strawberries. He
tops it with such herbs as parsley, chervil, New Zealand spinach
leaves and chrysanthemum. “It’s like a garden on top,” he says.
He dresses it with olive oil, sea salt and a little lemon juice. He
likes the salad’s combination of acid, sweetness and creaminess.
6 Strawberry salad with chocolate vinaigrette
Customers can easily see the sense of chocolate vinaigrette when
drizzled over strawberry salad. The salad is simple enough, says
Desmond Fannin, director of culinary services for Gaithersburg,
Md.-based Sodexo’s Offer Development Center, working from the
Atlanta area. Combine spring mix with red quinoa and top with
fresh strawberries, julienned red onions, toasted almonds and
a chiffonade of fresh mint. For the vinaigrette, combine orange
juice, balsamic vinegar, olive oil, sugar
and a bit of Dijon mustard. Finally,
add unsweetened cocoa powder
and emulsify in the blender.
You can refrigerate it; it will
hold and not solidify. “It’s
not a rich chocolate, but you
get the balance of chocolate
and acidity,” he says.
7 Sweet and savory jam
Tomato and olive jam spread on biscuits as breakfast fare becomes
even more interesting with the addition of strawberries, Fannin
says. He combines balsamic vinegar, sugar, cumin, tomatoes and
strawberries, and reduces it to the consistency of jam, then adds
chopped black olives at the end with a little parsley. The jam also
can be slathered on sandwiches.
8 Fish relish
Consider strawberries as a relish or salsa ingredient. Geary
9 Fried green strawberries
suggests reducing strawberries, mango or papaya and herbs,
salt and pepper as a relish to top a piece of white fish. He made
a similar salsa to top a baguette for a television morning show
on National Strawberry Day, Feb. 27, 2014. He combined hulled
and diced strawberries with seeded and diced papaya, honey,
chopped Italian parsley and sea salt. Simply refrigerate for
1 hour before use, he advises.
The flavor of fried green strawberries isn’t far from the flavor
of fried green tomatoes, and they are appropriate for any dish
to which you want to add an acidic, says Jacobson. After all,
tomatoes and strawberries are both fruits. He slices them thin
on a mandoline and uses a classic fry batter of buttermilk and
flour. You can put them on a tray, salted gently, or include four
or five slices as a garnish on skate wing, for example.
10 Duck glaze
Many guests consider crispy skin the prize of a duck dish. Deuel
delivers with his Rohan duck breast with spicy strawberry/ginger
jam glaze. He makes the glaze with lemon juice, sugar, fresh
ginger, cinnamon stick, ground cloves, fresh strawberries, red
chili pepper flakes and fresh jalapeño. It takes the mixture 2½- 3
hours cooked at a low temperature to reach a jam consistency.
When he brushes the jam on the duck breast and gratins it under
the salamander, lets it rest and slices it, the result is a sweet and
spicy flavor from the first crispy bite.
11 Faux crackers
If you find large, flat strawberries, cut them into about five slices
and use them as appetizer “crackers.” You can top them with a
smoked salmon pâté, for example, Geary says. The salmon color
goes well with red. For contrast, add a little dill on top.
left: Desmond Fannin, director of culinary services for Gaithersburg, Md.-based
Sodexo’s offer Development Center, developed strawberry salad with chocolate
vinaigrette. Top: This beets and berries salad created by CJ Jacobson, executive
chef of Girasol, Studio City, Calif., combines goat cheese, beets, hazelnuts
and various berries, including strawberries, and is topped with various herbs.
opposite, top to bottom: 1) Marjorie Druker’s Savory Strawberry and yellow Tomato
Gazpacho. 2) hull large strawberries, stuff them with blue cheese and top with
mint leaves. 3) This Strawberry Mist drink simply combines strawberry, mint, ice,
strawberry vodka and soda water.
produce section menu up with strawberries