Strawberry Basil Martini

Tags

basil, cocktail, gluten free, herbs, martini, strawberry, summer, vodka

Strawberries were on sale this week at my grocery. My garden is overrun by basil. The perfect opportunity to create this cocktail. I love the fresh, herby-ness of the basil and the sweet of the strawberries. Maybe this is a “girly” drink but I love it. Next time I think I will try raspberries and rosemary… The fruit/herb possibility are endless.

Strawberry Basil Martini  (from Cin Cin Let’s Eat)

• 7-8 fresh strawberries, hulled and diced
• handful of basil leaves
• 1 oz simple syrup
• 1/2 oz lime juice (I added an oz)
• 4 oz vodka (I use Rain Vodka, a gluten free vodka that is tasty!)
• Ice

In a a cocktail shaker, muddle together the strawberries, basil, and simple syrup. Add lime juice, vodka and ice. Shake and pour into a martini glass garnished with a strawberry. Serves 2.

Strawberry Pie

Tags

dessert, fresh, Kentucky Proud, local, pie, Southern, strawberry

So maybe this pie isn’t the most complex in flavor or preparation technique but it’s my favorite. My grandmother always makes this pie and it reminds me of home every time I take a bite. Every year my grandfather and I try to find fresh local strawberries for this pie. Any of those hydroponic styrofoam impostors will not do. My grandmother would make two of these pies and we would enjoy them with our big family lunch. Anticipation of these meals and the fun time spent laughing around the table is one of my most precious memories. When I go home now, I try my best to be there for all the lunches I can. I know they won’t last forever so I want as many of them as I can.

Strawberry Pie

• 1 cup sugar
• 1 1/4 cups water
• 2 tbsp cornstarch
• 1 package of strawberry jello
• 4 cups fresh strawberries, halved
• 1 9-inch baked pie crust

Bring sugar, water and cornstarch to a boil over medium heat. Cook stirring constantly for 1 minute or until thickened. Stir in strawberry gelatin until dissolved. Remove from heat; chill 2 hours. In a bowl, combine the gelatin mixture with the strawberries. Pour into the pie shell. Cover and chill 2-4 hours. Serve pie with whipped cream if desired.

Celi at The Kitchen’s Garden posted a request to see photos of her reader’s backyards. Though I am a bit late, here is the view from my back deck. It’s one of my favorite places. Most nights you can find us eating supper and just chilling here. I’d love to see your view too! Post it and send me the link.

Strawberry Freezer Jam

Tags

canning, freezer, fruit, gluten free, jam, Kentucky Proud, preserving, Southern, strawberry

When I went to home to my grandparents this past week, we were lucky enough to get several gallons of gorgeously ripe fresh strawberries. My mother made several batches of this freezer jam. It is a great way to preserve strawberries for enjoyment throughout the year. The color is very bright and hold even through the freezing process. We eat this jam on toast, ice cream and in place of syrup on  pancakes.

Strawberry Freezer Jam

• 2 cups crushed fresh strawberries
• 4 cups sugar
• 1 package of pectin
• 3/4 cup water

Mix crushed strawberries with sugar and let sit for 10 minutes. Combine pectin and water in a small saucepan and and bring to a boil. Boil for  a minute. Add this to the strawberries. Allow to rest for 3 minutes. Pour into sterilized jars. Screw tops onto jars and allow to sit for 24 hours. Place in freezer until ready to use. Makes 5 pint jars.

Sorrel and Strawberry Salad with Pistachio Dressing

Tags

dressing, gluten free, pistachio, salad, sorrel, strawberry, vegetarian

Sorrel is an freshly tart little green perfect for spring. I love it with strawberries especially. Whatever salad you make with your sorrel, be sure not to overwhelm it with toppings. The flavor is to be enjoyed not ignored like boring iceburg.

Sorrel and Strawberry Salad with Pistachio Dressing

• 1 to 2 cups sorrel leaves
• 6 strawberries, washed and sliced
• 1/8 cup feta cheese
• 1/4 cup shelled pistachio nuts, plus more for garnish
• 1 garlic clove, peeled and roughly chopped
• 1/2 lemon, juiced
• 1/2 teaspoon hot sauce, optional
• About 1/4 cup hot water
• Salt and pepper to taste
• 1/4 cup canola oil
• Splash good extra-virgin olive oil, for dressing

Purée the dressing ingredients in a blender until smooth. Place greens, strawberries, and feta on a plate. Top with pistachio dressing. Enjoy!!

Strawberry Caprese Salad

Tags

appetizer, basil, caprese, food, fresh, fruit, salad, strawberry

LOVE THIS SALAD!

Thanks to Rufus for posting this recipe a couple of weeks ago on his blog. It is so tasty and fresh. And I have decided I like goat cheese. The first time I tried goat cheese, I thought it was horrid. So musky, rank even. Bleck! Goat cheese tasted just like billy goats smell. No thank you!

I have tried a couple of goat cheeses since then and I think I like it. I must have had a bad batch or milk from an old goat (hehe!). The goat cheese in this recipe is perfectly paired with the sweet of the berries, the tang of the vinegar, and the herby wonderfulness of the basil. And it looks so fancy!

Strawberry Caprese Salad

• Goat cheese log, sliced
• 1/2 cup sliced strawberries
• 10 basil leaves, torn
• Black pepper, to taste
• Extra virgin olive oil, to taste
• Balsamic vinegar, to taste

Place the goat cheese in the freezer for a bit (30 minutes maybe). This will help it slice easier; otherwise it will be a crumbly mess. On a plate, arrange the cheese, strawberries and basil in a repeating row. Top with desired amounts of pepper, olive oil, and vinegar. Enjoy!