Strawberry recipes only limited by imagination

(Fresh local berries are one of the joys of spring in the Hudson Valley/Karl Rabe photo)

Strawberry season is upon us and there are so many things to do with them, from sweet desserts and drinks to savory recipes and breads.

Today’s Busy Cook in the Poughkeepsie Journal features a scrumptious recipe compiled by The Associated Press for Rhubarb Cream Cheese Pie with Fresh Strawberries from Cory Schreiber and Julie Richardson’s “Rustic Fruit Desserts” (Ten Speed Press, 2009). With rhubarb still available in many home gardens and markets, this is one recipe you don’t want to miss.

The story also talks about what to drink with strawberries, recommending a sparkling wine to complement the sweetness of the berries.
An Italian prosecco is another great option to pair with strawberries.

Here are a few more recipes compiled by The Associated Press using fresh strawberries. I love the idea of grilling the fresh berries with bananas for a delicious dessert topped off with ice cream.
The Pepper-Strawberry Cream Cheese sounds like a must-make, something to add to the quick appetizer repertoire to enjoy with a crusty loaf of artisan bread.
Strawberry sorbet is a really easy dessert to make with frozen berries. I know I have resorted to this quick recipe to make use of my freezer stash when I wanted something cool and sweet. Pomegranate juice adds a touch of piquancy to this treat.

So pour yourself a glass of prosecco and relish the bounty of fresh strawberries.

(Grilled Strawberries and Bananas with Ice Cream is a great barbecue dessert/Associated Press photo)

Grilled Strawberries and Bananas with Ice Cream

Start to finish: 15 minutes
Servings: 4

1. 2 tablespoons lime juice
2. 2 tablespoons honey
3. 1 tablespoon canola oil
4. Pinch salt
5. Pinch cinnamon
6. 1 pint strawberries, hulled and halved
7. 1 banana, sliced crosswise into 1/2-inch rounds
8. 1 pint vanilla ice cream
9. Whipped cream, to serve

• Heat a grill to medium.
• In a medium bowl, whisk together the lime juice, honey, canola oil, salt and cinnamon. Add the strawberries and bananas, then toss gently to coat. Thread the strawberries and bananas onto 5 skewers. Reserve any of the glaze remaining in the bowl.
• Oil the grill grate. Grill the skewered fruit for 2 to 3 minutes, covered, or until there are light grill marks. Use a pastry brush to brush the tops of the skewered fruit with any remaining glaze, then turn and grill, covered, for another 2 to 3 minutes.
• If the skewers stick to the grill, use a thin spatula to loosen before lifting.
• Divide the ice cream between 4 bowls. Top with whipped cream. Remove the fruit from the skewers and use it to top each serving.

Nutrition information per serving (values are rounded to the nearest whole number): 265 calories; 108 calories from fat; 12 g fat (6 g saturated; 0 g trans fats); 34 mg cholesterol; 38 g carbohydrate; 3 g protein; 3 g fiber; 124 mg sodium.

(Black pepper and balsamic vinegar complement the fresh berries in this easy spread/Associated Press photo)

Pepper-Strawberry Cream Cheese

Start to finish: 30 minutes
Servings: 6

1. 1 quart fresh strawberries, stems removed
2. 2 tablespoons balsamic vinegar
3. 2 tablespoons honey
4. 1/4 teaspoon ground black pepper
5. Pinch salt
6. 12-inch baguette, cut into 1/2-inch slices
7. Olive oil cooking spray
8. 12-ounce package whipped cream cheese, warmed to room temperature
   

• Heat the oven to 450 F.
• Slice about two-thirds of the strawberries in half. Set aside the remaining berries.
• In a small saucepan over medium, combine the halved berries, balsamic vinegar, honey, black pepper and salt. Cover, bring to a simmer and cook until the strawberries have mostly broken down and thickened, about 10 minutes. Set aside to cool.
• Meanwhile, arrange the baguette slices on a rimmed baking sheet, then spritz them with olive oil cooking spray. Bake until lightly toasted, about 8 to 10 minutes. Remove from the oven and cover with foil to keep warm.
• Finely chop the remaining strawberries. In a medium bowl, combine the berries and the cream cheese. Use a wooden spoon or an electric mixer on low to gently mix the berries into the cream cheese.
• Mound the cream cheese mixture on a serving platter, using a spoon to create a slight hollow at the center. Fill the hollow with the cooled sauce, letting some drizzle over the edges. Surround the cheese with the toasted baguette slices.

Nutrition information per serving (values are rounded to the nearest whole number): 374 calories; 184 calories from fat; 20 g fat (12 g saturated; 0 g trans fats); 62 mg cholesterol; 39 g carbohydrate; 9 g protein; 3 g fiber; 490 mg sodium.

(Freeze some fresh strawberries to make this easy sorbet any time of year/Associated Press photo)

Strawberry-Pomegranate Sorbet with Cream

Start to finish: 1 hour 10 minutes (10 minutes active)
Servings: 6

1. 3 cups unsweetened frozen strawberries
2. 1 cup pomegranate juice
3. 1/3 cup heavy whipping cream
4. Place 6 small dessert dishes in the freezer to chill.
   

• In a food processor, combine the frozen berries and the pomegranate juice. Process until smooth. Transfer to a bowl, cover and place in the freezer for 1 hour to firm up. Serve drizzled with cream in the chilled dishes.
• If the sorbet has been stored longer and has become hard, let is soften briefly in the refrigerator before serving. If it has become granular, reprocess it briefly.

Nutrition information per serving (values are rounded to the nearest whole number): 95 calories; 45 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 18 mg cholesterol; 13 g carbohydrate; 1 g protein; 2 g fiber; 12 mg sodium.