The strawberry-basil pop recipe came from a story on King of Pops: https://www.ajc.com/lifestyles/food–cooking/making-frozen-pops-atlanta/EEbzUR1eBsM3q3q93J6ulO/
King of Pops uses organic evaporated cane juice to sweeten its pops. They prefer this non-refined, unbleached sweetener since they find it has a richer flavor than plain granulated sugar. Either can be used in this recipe.
Who thinks about combining shrimp, country ham and strawberries? Brilliiant chefs, that’s who. This one comes from Linton Hopkins of Restaurant Eugene, Holeman & Finch and other establishments too numerous to mention. It’s got a lot of components, but the result is so worth it.
He recommends making this with wild-caught Georgia shrimp which are just coming into season. The amount of salt in the recipe is not a mistake. He suggests that shrimp have their brief cooking time in water as salty as the ocean. The country ham slices should be as thinly cut as those for prosciutto.. If you can’t find these at your local deli, prosciutto-style slices are available by mail order, or substitute prosciutto.
This is definitely a keeper and makes the most of 1 1/2 cups of diced strawberries so you have plenty left for other uses.
This cake won first place in the 2002 Georgia Strawberry Festival for Jean Jackson of The Strawberry Patch in Reynolds, Georgia. It’s a traditional pound cake best made in a plain tube pan rather than a highly fluted Bundt pan. It makes a gracious amount of batter, and if feel there’s any danger it will overflow your tube pan, bake a cup or two of the batter separately in a small loaf pan.
So you’ll eat many of those strawberries just as they are but when you’re ready for a recipe, try this salad from Jenny Levison of Souper Jenny. Again, it’s adapted from a chef demo at the Peachtree Road Farmers Market.
From the folks at King Arthur flour. The quart in the CSA box has inspired me to do some baking along with just snacking right out of the basket.
Are you already a convert to sprinkling beautiful ripe strawberries with a bit of balsamic vinegar? If you haven’t already devoured the contents of your pint, try this over ice cream, frozen yogurt or plain Greek yogurt. The better the balsamic you use, the better the result.
Are you looking for a showstopper dessert? Are you up for some real baking? Love this recipe from America’s Test Kitchen. Works with strawberries, too.