The Rural Voice, 1998-06, Page 48RURAL LIVING
The summertime taste you've been waiting for
Selected by Bonnie Gropp
Preserve them, invite them to dinner
or dress them up for dessert.
Strawberries are the summer taste
we have al! been waiting for. For
strawberry social desserts, or
preserving their essence as a gift to
a special friend, their succulent
sweetness is a welcome addition to
any menu, from morning to night.
STRAWBERRY WINE
PRESERVES
4 1/2 cups (1.12L) whole
strawberries (about 1 1/4 quarts)
5 cups (1.25L) granulated sugar
1/4 cup (50 mL) lemon juice
1 (85 mL) pouch liquid fruit pectin
2/3 cup (150 mL) dry white wine
In large saucepan, combine
strawberries and sugar. Let stand for
10 minutes. Over high heat, bring to
boil, stirring carefully to keep fruit
whole. Remove from heat; let stand
at room temperature 4 to 5 hours.
Add lemon juice to strawberries.
Over high heat, bring to full, rolling
boil and boil hard 2 minutes, stirring
carefully. Remove from heat.
Immediately stir in fruit pectin and
wine. Skim off foam with metal
spoon. Stir and skim 10 minutes to
cool slightly and prevent fruit
floating.
Pour quickly into sterilized jars.
Cover immediately with 2 -piece
metal lids and process in boiling
water for 5 minutes.
VERY RED NO -COOK
STRAWBERRY CONSERVE
2 cups (500 mL) crushed
strawberries (about 1 quart/1L)
1/3 cup (75 mL) drained; chopped
maraschino cherries
1/4 cup (50 mL) chopped blanched
almonds
1/4 tsp (1 mL) almond extract
4 cups (1 L) granulated sugar
3/4 cups (175 mL) water
1 pkg (57 g) fruit pectin crystals
In large bowl, combine crushed
strawberries, cherries, almonds and
almond extract. Add sugar, stirring
well. Let stand 10 minutes.
In small saucepan, combine water
44 THE RURAL VOICE
Sparkling Strawberry Wine Preserves is a simple jam that makes a delightful gift
for a special friend.
and fruit pectin. Bring to full, rolling
boil; boil 1 minute, stirring
constantly. Add to fruit mixture and
continue stirring 3 minutes. A few
sugar crystals will remain.
Pour quickly into jars, leaving 1/4 -
inch (.5 cm) space at top for
expansion during freezing. Cover
immediately with tight -fitting lids.
Let stand at room temperature until
set, up to 24 hours. Store in freezer.
Jam may be stored in refrigerator if
used within 2 or 3 weeks.
SUMMER CHICKEN SALAD
WITH STRAWBERRY
VINAIGRETTE
1 quart (1 L) strawberries
2 green onions, sliced
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 boneless chicken breasts (about
1 lb/500 g)
1 tbsp (15 mL) balsamic vinegar
(optional)
1/2 Ib (250 g) green beans,
trimmed
4 cups (1 L) packed torn spinach
leaves
1/2 cup (125 mL) sliced radishes
In food processor or blender,
pure=e 1/2 cup (125 mL) of the
strawberries until smooth. Add green
onions, oil, white wine vinegar,
mustard, salt and pepper. Process
until smooth. Chill to allow flavours
to blend.
Brush chicken with balsamic
vinegar (if using). Barbecue or broil
for 10 to 12 minutes or until tender
and no longer pink inside. Let cool,
then chill.
Steam green beans until tender,
about 3 minutes. Cool under cold
running water. Drain well and
refrigerate for at least 1 hour.
To arrange salad, divide spinach,
radishes and green beans among 4
plates. Top with whole strawberries,
halving any larger berries. Slice
chicken breasts and arrange on top.
Drizzle with vinaigrette.
STRAWBERRY MAPLE
BAVARIAN
Bavarian:
1 envelope unflavoured gelatin
1/4 cup (50 mL) cold water
2 eggs, separated