The Main Menu: ‘Tis the season for tempting Ontario strawberry recipes

By JAN MAIN

Strawberry season is upon us. And with it comes a variety of recipes to tempt us with their juicy, sweet flavour – from old-fashioned rhubarb strawberry pie for dessert to a new- fashioned strawberry- yogurt breakfast parfait or strawberry tea bread for snacking.

All are delicious, but so are the just-picked berries from the field. Strawberries are yummy – simply on their own!

Don’t forget if you have an abundance of fresh berries; they freeze beautifully to be enjoyed during the year!

Simply pick, wash, hull, and freeze in a single layer on a baking sheet then pack into plastic containers in usable quantities (two and four cup quantities work well). Date and label to be enjoyed at a later date – they retain their quality for up to a year.

Strawberry Rhubarb Lattice Pie

Who can resist this winning combination of flavours? Make the most of just-picked rhubarb and strawberries as a perfect summer pie filling.
If time is tight, purchase two frozen pie shells for homemade pastry.

Pie Pastry
2 cups (500 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter
1/4 cup (50 mL) shortening
1/3 cup (75 mL) cold water

Strawberry-rhubarb filling
4 cups (1 L) rhubarb cut into 1/2 inch (1.2 cm) pieces
2 cups (500 mL)strawberries, hulled and sliced
1 1/2 cups (375 mL) granulated sugar (2 tbsp removed for lattice top)
1 tsp (5 mL) cinnamon

To Make Pastry: In medium mixing bowl, stir together flour and salt. Using paring knife, cut butter and shortening into 1- inch (2.5 cm) cubes; sprinkle over the top of flour and using pastry cutter or 2 knives, cut butter and shortening into flour until fine crumbs. Stir water into flour-fat mixture until it sticks together and with hands form dough into ball.

Using rolling pin, roll out ½ of dough (rolling away from you) as you grip paper and dough between 2 pieces of parchment paper to make a circle about 10- inches or large enough for a 9- inch (23 cm) pie plate which has been sprayed baking spray or wiped lightly with vegetable oil.

Gently lift top layer of parchment paper then place prepared pie plate face side down on pastry. Flip pie plate right side up and gently ease parchment paper away from dough; ease pastry down into the pie plate and trim edges of pastry even with the edge of pie plate.

Lattice top: Repeat rolling process with remaining dough but this time make a rectangle so that you can cut even 1- inch strips of dough which can be reassembled into a lattice top weaving dough in and out to create an even weave.

Do this on a piece of parchment which after pie is filled can be inverted onto the top of the filled pie to create the lattice top. Set pastry aside to make filling.

Filling: Add cut rhubarb into mixing bowl and cover with boiled water. This step takes any bitterness out of the rhubarb.

Let stand a few minutes then drain and add strawberries and all but 2 tablespoons of sugar, cornstarch and cinnamon. (This 2 tablespoons of sugar will be sprinkled on lattice top when pie is complete to add crunch to the pastry).

Spoon filling into prepared pastry shell and cover with lattice. Flute edges of pastry and brush lattice lightly with milk and sprinkle with reserved sugar.

Place pie on baking sheet and bake in oven at 425 F 220 C) for about 15-20 minutes or until starting to brown.

Reduce heat to 375 F (190C) and continue to cook for about 50 minutes or until rhubarb is tender. Remove to cooling rack.

Serve warm or at room temperature with whipped cream or ice- cream. Yum! Serves 6.

Strawberry Yogurt Parfait

This simple recipe makes an irresistible quick dessert or breakfast.

4 cups (1 L) strawberries, washed, hulled and sliced. Be sure to leave a few whole for garnish

Yogurt topping

1 cup (250 mL) plain yogurt
2-4 tbsp (25 mL-50 mL)packed brown sugar, depending on taste
1/2 tsp (2 mL) pure almond extract, or more if you like almond flavouring
Garnish: sprinkling of favourite muesli (optional)
Divide strawberries among 4 pretty glass dishes.
In a mixing bowl, stir together yogurt, brown sugar and almond extract. Taste and add more sugar if desired.
Divide topping evenly among the 4 dishes and if desired sprinkle with muesli. Makes 4 servings.

Strawberry Loaf

Serve thick slices of this bread for breakfast or afternoon tea for a summer treat.

This loaf can be made all year round with frozen berries.

2 cups (500 mL) all-purpose flour
1 1/2 cups (375 mL quick oats
1-2 tsp (5-10 mL) grated orange rind (optional)
1 tsp (5 mL) each, cinnamon, salt, baking soda and baking powder
3 eggs
1/2 cup (125 mL) each, granulated and brown sugar
1 cup (250 mL) vegetable oil
4 cups (1L) whole strawberries, hulled and chopped –produces 2 cups chopped berries

Preheat oven to 375 F (190 C). Line 2 (8×4- inch/ 1.5 L) loaf pans with parchment paper; set aside. In large mixing bowl, stir together flour, oats, orange rind, cinnamon, salt, baking soda and baking powder. Set aside.

In separate bowl, whisk together eggs, sugars and oil. Stir liquid into dry ingredients and add chopped strawberries. Combine gently.

Spoon batter into prepared pans and bake 45-50 minutes or until a toothpick inserted in centre comes out clean. Makes 2 loaves.