We’re really starting to see our markets in full swing these days, and a stroll past the produce stalls will fill your head with menus galore. One thing that keeps catching my eye are the strawberries, and Chef Jerry Pellegrino knows quite well, these little red jewels hold a lot of possibilities for Springtime desserts. Here are a few ideas Jerry wants to pass on. Strawberry Shortcake For the biscuits Ingredients 2 cups all-purpose flour 1 cup white sugar 4 teaspoons baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg (Optional) ½ cup cold butter, cubed ⅓ cup milk 1 large egg Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet Sift flour, sugar, baking powder, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; stir into flour mixture until batter is just blended. Drop large spoonfuls of batter and flatten them. Bake in the preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. For the strawberries 2 quarts of fresh strawberries hulled and cut into quarters 2 tablespoons of sugar Mix the sugar with the strawberries in a bowl and let macerate at room temperature for 20 minutes. Place a biscuit on a plate. Liberally spoon on some of the strawberries. Top with fresh whipped cream and another biscuit. Strawberry Rhubarb Crumble For the filling 2 cups strawberries,, quartered 2 cups (about 3/4 pound) rhubarb,, cleaned, ends trimmed, cut into 1/2-inch pieces 1/2 cup granulated sugar 1 & 1/2 tablespoons cornstarch 1/8 teaspoon coarse salt Crumble Topping 3/4 cup all-purpose flour 1/3 cup packed brown sugar 3 tablespoons granulated sugar 1 teaspoon cinnamon 1/8 teaspoon coarse salt 6 tablespoons cold unsalted butter,, cut into small pieces Preheat oven to 375 degrees F with rack in the middle position. Coat a 9×9-inch baking dish with nonstick cooking spray. In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish. For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes. Let cool for 10-15 minutes. Serve with ice cream or whipped cream! Strawberry Cheesecake Topping • 1 lb strawberries , half diced and half halved • 2 tbsp lemon juice • 1/2 cup white sugar • 1/2 tsp vanilla extract • 1 1/2 tsp cornstarch • 2 tbsp water • 1 tablespoon fresh basil, chopped • 2 tablespoons balsamic syrup Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat. Simmer for 10 minutes until strawberries breakdown. Mix cornflour with water, then add into saucepan and stir. Add halved strawberries and cook for 1 minute to soften. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools. Once cool, stir in the basil and balsamic syrup Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+. Slice and serve with remaining Strawberry Sauce!
