The Rural Voice, 2006-06, Page 38Rural Living
Summer dining's sweet with strawberries
Selected by Bonnie Gropp
June always brings to mind the
sweet, sweet promise of summer
strawberries. Its time may be short,
but this delectable fruit is used in
everything from salads to desserts.
Make jam and enjoy the taste of
summer al! year long.
FIVE FLAVOUR STRAWBERRY
FREEZER JAM
4 cups (1 L) crushed strawberries
(about 2 quarts/2 L fresh)
1 1/2 cups 4375 mL) granulated
sugar
1 pkg (45 g) freezer jam pectin
5 flavour accents *
5 (250 mL each) mason jars and lids
Measure crushed strawberries into a
bowl. Stir in sugar; let stand for 15
minutes. Prepare 5 portions of flavour
accents. Choose one of each per jar or
duplicated as desired.
*Flavour accent:
Peppered strawberry: 1/4 to 1/2 tsp
(1 to 2 mL) freshly ground pepper
Strawberry balsamic:
1 1/2 tsp (7 mL) balsamic vinegar
Spirited strawberry:
1 1/2 tsp (7 mL) chocolate or
orange liqueur
Zesty strawberry:
1/2 tsp (2 mL) lightly packed,
finely grated lemon or orange zest
Classic strawberry mint:
10 large mint leaves, bruised with
back of spoon
Stirring constantly, gradually at
freezer jam pectin to fruit medley. Stir
3 minutes longer. For peppered
balsamic, spirited and zesty strawberry
ladle jam into clean mason jars, filling
each to within 1/2 inch (1 cm) of top
rim (headspace).
Using a non-metallic utensil, stir 1
portion of a flavour accent into each
jar.
For mint— before filling jar, add
required portion of bruised mint leaves
to jam in bowl. Stir 2 minutes, remove
leaves and ladle jam into jars. Re-
adjust headspace to 1/2 inch (1 cm) if
required.
Wipe jar rim; apply lids tightly;
label jars.
Store in freezer up to 1 year.
Refrigerate up to 3 weeks or serve
immediately.
34 THE RURAL VOICE
Trifle-ing Easy Berry Dessert – bountiful berries, sweetened yogurt and angel
food cake make this a luscious and healthy simple summer dessert.
GRILLED CHICKEN AND
STRAWBERRY COUSCOUS
SALAD
2 boneless skinless chicken breasts
salt, pepper and vegetable oil
1 tbsp (15 mL) honey mustard or
dijon mustard
1 1/4 cups (300 mL) chicken stock
I cup (250 mL) couscous
2 cups (500 mL) strawberries
2 cups (500 mL) baby spinach
3 green onions, sliced
1/4 cup (50 mL) chopped fresh
parsley
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) fresh lemon
juice
1/2 cup (125 mL) crumbled feta
cheese (about 2 oz/60g )
Season chicken with salt and
pepper; brush lightly with oil. Place on
grill over medium heat; close lid and
grill for 3 minutes per side. Brush with
mustard; grill until no longer pink
inside, 6 to 8 minutes.
Meanwhile, bring chicken stock to
boil; pour over.couscous in large salad
bowl and cover to keep warm.
Slice chicken into strips. Cut
strawberries into halves or quarters
depending on size. Add to couscous
along with spinach, green onions,
parsley, olive oil and lemon juice; toss
well. Season to taste with salt and
pepper. Garnish with feta cheese.
BERRY BREAD PUDDING
4 day-old or stale croissants
4 eggs
1 1/2 cups (375 mL) milk
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) strawberries
1/4 cup (50 mL) packed brown
sugar •
Cut croissants into 1 1/2 inch (4
cm) pieces. In bowl, whisk together
eggs, milk, sugar and vanilla. Add
croissant pieces; mix well and press
under milk mixture. Cover and
refrigerate for 2 hours or overnight.
Butter or spray 8 -inch (20 cm)
square baking dish. Slice strawberries
and gently stir into bread mixture.
Spoon into dish. Sprinkle evenly with
brown sugar. Bake in 375°F (190°C)
oven until puffed and bubbly, about 30
minutes. Let stand about 10 minutes
before serving warm.
TRIFLE-ING EASY BERRY
DESSERT
5 cups (1.25 L) mixed berries
(strawberries, raspberries and
blueberries)
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) orange liqueur,
optional
1 angel food cake
1 container (750 g) French vanilla
yogurt