Strawberries and cream were just meant to be

Have you ever noticed that the colour of strawberries and cream is the same colour as Canada’s flag? And that fresh Muskoka strawberries are ripe and ready to eat at the beginning of July? Obviously, strawberries are meant to be a part of our Canada Day celebrations.

I’ve done so many strawberry columns in the past that I didn’t think I’d be able to come up with any new ideas this year. But I went surfing on the Net and found that I’d just scratched the surface of strawberry ideas. So then I started to play and this is what I came up with.

Catch those fresh berries before they’re gone.

Strawberry Salad with Balsamic Vinaigrette

I confess I didn’t measure anything when I made this salad so these measurements are all approximations.

2 cups watercress leaves, stems removed
3 cups chopped romaine lettuce
1 cup basil leaves, stems removed
2 cups sliced strawberries
1 cup feta cheese, crumbled

Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/3 cup vegetable oil
salt and black pepper

To make the vinaigrette, put the vinegar in a small saucepan and bring to a boil. Reduce heat and simmer until it is reduced by about half.

Pour into a small bowl and whisk in the oil, salt and pepper. You only need a very small amount of this dressing for each serving — 3 or 4 tablespoons for the amount of salad above.

To make the salad, toss together the watercress, romaine and basil. Add most of the strawberries and the dressing and toss again. Portion onto serving plates. Top each salad with feta cheese and the remaining strawberries. Serve immediately.

Makes about 4 appetizer salads.

Strawberry Brie

Here’s a lovely appetizer from the California Strawberry Commission (www.calstrawberry.com).

Warm a wheel of ripe brie cheese in 350 F oven until very soft. Gently cut off top of rind; top with whole fresh strawberries. Sprinkle with sugar and slivered, toasted almonds.

Strawberry Shells

This dessert will definitely impress your guests and it’s easy to make.

The phyllo cups can be made ahead and left at room temperature. Don’t mix the cream mixture until just before you sit down to eat your meal. The liqueur will separate if it is left for any length of time. Assemble the dessert just before serving.

4 sheets phyllo pastry
3 tbsp butter
3 cups (about 1 pound) hulled strawberries
3/4 cup cream cheese
1/4 cup brown sugar
2 tbsp orange liqueur
1/2 tsp cinnamon
pinch of salt
6 fresh mint leaves, optional

Arrange one sheet of phyllo pastry wrappers on work surface. Evenly brush pastry with butter. Top with next sheet of phyllo, brush with butter.

Continue with the next 2 sheets of phyllo. (Keep phyllo covered with a damp cloth until you are ready to use it.) Cut the stack of phyllo once down the centre of the length and twice across the width to make 6 evenly sized squares of stacked phyllo. Press the stacks into 6 alternate cups of a 12-cup muffin tin, and let the tops fold over or stick up as they wish. Bake for about 10 minutes at 325 F until lightly browned and set. Remove from oven and let cool.

Reserve 6 nice berries. Slice the rest. Set aside.

In a small mixing bowl, beat the cream cheese with the brown sugar, liqueur, cinnamon and salt until light and fluffy. Fold in the sliced berries.

Fan the 6 reserved strawberries by cutting 4 to 5 slices into each, cutting 3/4 of the way through. Lay strawberry on its side; press down gently to fan.

At serving time, divide the cream cheese mixture evenly among the phyllo cups. Place a berry fan on top and decorate with a mint leaf.

Makes 6 servings.

Strawberry Tiramisu

This is my version of another lovely recipe from the California Strawberry Commission. I couldn’t find ladyfingers in my supermarket so I made a sponge cake and cut it to fit. You could also use one or two purchased flan bases for fruit desserts and cut them to size. Tiramisu is usually made with mascarpone cheese, a very creamy cream cheese which is nice but very expensive. I’ve substituted cream cheese and added a bit of milk to make it lighter.

12 oz cream cheese
1/4 cup milk
3/4 cup icing sugar
1/2 cup whipping cream (liquid)
1 cup strong coffee, at room temperature
3 tbsp coffee-flavoured liqueur (optional)
sliced fresh strawberries, about a pound
24 ladyfingers split in half
2 tsp unsweetened cocoa powder

In large mixer bowl, beat the cheese and milk until very light and fluffy. Add the sugar and beat until well blended. In another bowl, beat the whipping cream to stiff peaks. Fold the cream into the cheese mixture.

Combine coffee and liqueur in a measuring cup.

Line an 8-inch square glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish. Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with a cup of the cheese mixture and spread evenly. Cover cheese layer with 1/3 of the strawberries. Repeat layers two more times, ending with cheese and reserving remaining strawberries.

Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours. To serve, sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.

Makes about 8 to 10 small servings. It’s too rich for large servings.

Strawberry Sorbet

What a cool taste of summer. If you add some tequila to this, you’ll have a frozen strawberry margarita.

4 cups fresh strawberries, hulled and halved
1/4 cup sugar
pinch salt
1 cup water
3 tbsp fresh lime juice
2 tbsp orange liqueur or orange juice

Purée the strawberries in a blender or food processor. Add the sugar and salt and purée for a few seconds more.

Pour the mixture into a bowl and add the water, lime juice and orange liqueur. Blend well. Freeze in an ice cream maker according to the manufacturer’s directions. Or, pour into a flat casserole dish and freeze, stirring well a couple of times when it becomes slushy.

Serve immediately, or store in the freezer in an airtight container.

Before serving, let it soften a bit in the refrigerator for a half hour or so.

Makes 6 servings.

Frosty Strawberry Daiquiri

I used to drink rum. Now I drink wine, but I still like a daiquiri once in awhile, especially in strawberry season. I don’t have an ice crusher so I put ice cubes in a heavy plastic bag and bash them with a hammer on a tea towel covered cement floor in the basement.

sliced fresh strawberries
2 oz light rum
1 oz lemon juice
sugar syrup — start with 2 oz, add more later if desired
some crushed ice (1/2 cup or so)
1 whole strawberry
Lime slice

In a blender combine sliced berries, rum, lemon juice, sugar syrup and ice; blend till smooth. Pour into stemmed glass. Garnish with whole berry and lime slice. Enjoy.

For sugar syrup, bring a cup of sugar mixed with half a cup of water to a boil. Boil for 5 minutes. Remove from heat and let cool, then chill.

Pour into a jar and keep in the fridge for whenever you want a daiquiri.

Makes 1 drink.

Mary-Lyn Tebby is a creative cook who loves to play with food.