The Rural Voice, 2002-06, Page 44MUM
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Rural Living
Malang the most of strawberries
Selected by Bonnie Gropp
The sweet succulence of strawberries
is eagerly anticipated by Ontario
residents. Though delicious on their
own, this popular fruit can be used in
a variety of ways, whether pureed to
blend into a delightfully flavoured
punch or tossed in a salad.
STRAWBERRY BRIDAL PUNCH
4 cups (1 L) sliced strawberries,
divided
1/2 cup (125 mL) granulated sugar
1 can (48 oz/1.36 L) apple juice
1 bottle (1L) white wine
1/2 cup (125 mL) lime or lemon
juice
3 cups (750 mL) chilled soda
water
Process 3 cups (750 mL)
strawberries with sugar in blender
container or food processor until
pureed.
Combine pureed strawberries,
apple juice, white wine and lime juice
in large covered container. Refrigerate
for several hours to allow flavours to
develop and mixture to chill.
Pour into large punch bowl. Add
chilled soda water. Place several
sliced strawberries in each glass. Fill
with fruit mixture.
BERRY DAIQUIRIS
First freeze 3 cups (750 mL) fresh
berries
Blend together 1/3 cup (75 mL)
lemon or lime juice, 1/4 cup (50 mL)
sugar and 1/2 cup (125 mL) rum.
Add partially thawed berries,
blend until smooth. Serve.
BERRY MUFFINS
1 3/4 cups (400 mL) all-purpose
flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) sugar
1 egg
1 1/4 cups (300 mL) milk
1/4 cup (50 mL) shortening,
melted
3/4 cup (200 mL) fresh berries,
whole or sliced
Sift together first 4 ingredients.
Beat together egg, milk and
shortening. Add liquid to dry
40 THE RURAL VOICE
Fresh Berry Pie — This pie is the perfect answer for berry lovers everywhere!
ingredients, only until combined. Stir
in strawberries (or raspberries or
blueberries)
Spoon into 12 medium size,
greased muffin cups.
Bake at 400°F (200°C) 20-25
minutes or until golden brown.
DELUXE BERRY PANCAKES
3/4 cup (200 mL) sifted all-
purpose flour
1/2 cup (125 mL) unsifted whole
wheat flour
2 tbsp (25 mL) brown sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
2 tbsp (25 mL) melted margarine
1 1/4 cup (300 mL) milk
3 egg whites
2 cup's (500 mL) sliced or whole
berries
Combine flours, sugar, baking
powder and salt; set aside.
Add milk to melted margarine, add
to dry ingredients, stir only to
moisten.
Beat egg whites until stiff, not dry.
Fold into pancake batter.
Heat a non-stick frying pan over
medium heat. When hot, add 1/4 cup
(50 mL) batter for each pancake. Cook
each for 2 minutes or until bubbles
form on top of pancakes; spoon 1/4
cup (50 mL) berries onto batter, flip
and cook 1 minute longer or until
bosom of each pancake is golden.
GREENS 'N BERRY SALAD
4 cups (1 L) salad greens or
spinach, torn into bite -sized pieces
1 1/2 cups (375 ml) halved
strawberries (or whole raspberries
or blueberries)
1 cup (250 mL) sliced zucchini,
optional
Before serving, toss all ingredients
together with 1/2 cup (125 mL) light
salad dressing.
BERRY SUNDAE PIE
1 baked pie shell or crumb shell
4 cups (1 L) vanilla ice cream
4 cups (1 L) fresh berries
1/3 cup (75 mL) sugar
2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) lemon juice
Gently spread ice cream over pie
shell or crust; freeze
Sauce:
Crush 2 cups (500 mL) berries; add
sugar and cornstarch. Cook and stir
over medium heat until mixture begins
to thicken. Stir in lemon juice;
continue cooking until thick and clear