Volume 10, Issue 100 - May 19, 2006

Hello ,

We would like to thank the fine folks at The California Strawberry Commission for their great content and recipes. Today we will address some frequently asked questions about strawberries. Bet you don't know how many seeds are on an average strawberry.

Next week, Chef Jon Gatewood will teach us about great springtime cuisine! Have a great weekend...You deserve it!

Can I freeze strawberries?

In a saucepan, mix equal amounts of sugar and water. Stir over medium heat until sugar is dissolved and mixture is clear. Cool the mixture completely. Measure one cup of stemmed and sliced strawberries into a pint sized freezer bag. Pour one-half to two-thirds of a cup of the sugar water mixture into the bag... just enough to completely cover the strawberries. Seal and freeze the bag in a single layer.

Because the moisture content of strawberries varies throughout the season, it's recommended that home frozen strawberries be used in beverages and sauces, not in recipes where liquid variations could make a difference. (Commercially frozen strawberries are consistent in texture and density.)

How Many Seeds Are on a Strawberry?

On the average, there are 200 tiny seeds on every strawberry.

Do Small Berries Taste Better Than Large Ones?

Flavor is influenced by growing conditions (i.e., weather), stage of ripeness when harvested, and the variety. Size is not a factor in determining flavor.

How Much Vitamin C is in Strawberries?

Eight medium-sized strawberries contain 93 percent of the U.S. RDA for Vitamin C. In addition, strawberries are good sources of folic acid, potassium and fiber. Studies have shown that expectant mothers should consume 400 micrograms of folate daily to help prevent neural tube birth defects. Potassium and fiber are fundamental parts of a healthy diet. Best of all, strawberries are also fat-free and low in calories (only 45 calories per serving).

Source: California Strawberry Commission

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Strawberry Almond Ice Cream Sandwich

Makes 4 servings

Ingredients:

as needed - chocolate striped almond sponge cake (recipe follows)
1 quart strawberry ice cream
1 cup chocolate sauce (recipe follows)
1 cup California strawberry compote (recipe follows)
as needed - crème anglaise (recipe follows)
as needed - Dutch cocoa powder
as needed - whipped cream
4 almond sails (recipe follows)
4 mint sprigs

Preparation:

Use a 3-inch round cutter to cut 8 pieces of sponge cake from reserved cake. Set 4 - 3-inch bottomless ring molds of 4 identical sections of 3-inch ABS pipe on a sheet pan lined with parchment paper.

Place a cake circle in the bottom of each mold. Fill with strawberry ice cream. Place a circle piece of cake on top of each and press down to make a compact sandwich. Cover with plastic wrap and freeze for 1 hour.

Chocolate Striped Almond Sponge Cake

Ingredients:

1 3/4 ounces blanched almonds, finely ground
1/4 ounce bread flour, sifted
1 large egg white
1 large whole egg
1 large egg yolk
1 3/4 ounces granulated sugar
1/4 ounce unsalted butter, melted
2 to 3 teaspoons cocoa powder; sifted

Preparation:

Heat oven to 320 degrees F. Line a 1/2 sheet pan or large cookie sheet, with parchment paper, reserve. Set electric mixer with whip attachment.

Thoroughly combine the ground almonds and flour in a bowl, reserve. Place egg white in a mixing bowl, reserve.

Place the egg, egg yolk and half of the sugar in a separate mixing bowl. Set this bowl over barely simmering water, bring egg to 120 degrees, stirring constantly. Remove bowl from water, transfer to mixer, whip at high speed for 1 minute, reserve.

Exchange mixer whip attachment for a clean one. Place egg white bowl under mixer. Add remaining sugar to egg white, beat at medium speed until thick and foamy but not to peaks.

Fold the almond mixture into the reserved whole egg mix. Stir the melted butter into the egg mix. Fold egg whites into egg mix. Place 1/4 cup of batter in separate bow, fold in enough cocoa powder to color, transfer to a squeeze bottle set with a medium tip, reserve.

Pour the batter onto the reserved paper lined hotel pan and gently spread with flat blade spatula until even. Squirt diagonal stripes of the reserved cocoa batter over the pan. Place pan in oven and bake at 325 degrees for 12 to 15 minutes until golden. Remove hotel pan in oven and cool at room temperature.

Almond Sails

Ingredients:

1 1/2 ounces unsalted butter
1 1/4 ounces granulated sugar
1/2 ounce glucose or corn syrup
1/2 ounce heavy cream
1 1/2 ounces blanched sliced almonds, lightly crushed
1/4 ounce rolled oats

Preparation:

Heat oven to 350 degrees F. Line sheet pan with parchment paper.

Combine butter, granulated sugar, glucose (or corn syrup) and cream in a saucepan, set over medium heat, bring to a boil. Stir in almonds and oats, cook for 2 to 3 minutes, immediately remove from stovetop. To test consistency - spoon a little batter onto a cookie sheet, place in oven and bake for a few minutes -If batter spreads too thin - return pan to stove and reduce a little longer to thicken, or if batter does not spread thin enough - thin with a little cream and test again.

Spread batter onto sheet pan. Place sheet pan in oven and bake until batter turns golden brown. Immediately remove sheet pan from oven and cut almond into triangular sails - use a sharp French knife. Cool sails, store in airtight container until needed.

California Strawberry Compote

Ingredients:

1/2 cup California strawberries, stemmed and cut in segments
1 tablespoon granulated sugar
1/4 teaspoon Meyer lemon juice
1/4 teaspoon Tahitian vanilla

Preparation:

Place 2 tablespoons of strawberries in a medium bowl. Add the sugar and mash the mixture until smooth. Add remaining strawberries, lemon juice and vanilla, stir to combine. Cover and let them macerate for several hours to marry flavors before using.

Dark Chocolate Sauce

Ingredients:

1/8 tablespoon Dutch cocoa powder
1/4 cup granulated sugar
1/4 cup water
1 ounce dark chocolate
1 ounce unsalted butter

Preparation:

Combine cocoa powder, sugar and water in small saucepan, bring to a boil and continue to cook for 1 minute. Stir in chocolate, cook until melted. Remove saucepan from heat, stir in butter. Reserve.

Crème Anglaise

Ingredients:

4 large egg yolks
2 ounces granulated sugar
1 cup heavy cream
1/2 Tahitian vanilla bean, split

Preparation:

Set mixer with whip attachment. Place eggs and sugar in a mixing bowl and set under mixer, beat at medium speed until light and fluffy.

Place cream and vanilla bean in saucepan over medium heat, bring to scalding point. With mixer set on low, slowly pour the cream into the yolk mixture. Place the mixing bowl over simmering water, heat the Crème Anglaise slowly, stirring constantly - do not over heat or sauce will break.

When Crème Anglaise is thick enough to coat the back of a spoon remove from heat and return to mixer. With mixer set on low, gently beat Crème Anglaise until cool. Transfer Crème Anglaise to a clean container, cover surface with plastic wrap, refrigerate until needed.

Crème Anglaise can be thinned to desired consistency with the addition of a little heavy cream.

To Serve:

Place sandwich in center of chilled plate, spoon some chocolate sauce next to sandwich, lay strawberry compote over one edge of sandwich, dot plate with Crème Anglaise and dust with cocoa powder. Top sandwich with some whipped cream and garnish with Almond Sail and mint sprig, serve immediately.

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A Few Strawberry Facts:

Around The World With Strawberries:

If all the strawberries produced in California this year were laid berry to berry, they'd wrap around the world 15 times. That's enough strawberries to provide every U.S. household with 12 pint baskets!

Better Start Eating Strawberries:

Respondents to a recent national survey labeled strawberry lovers as "health conscious, fun loving, intelligent and happy." Non-strawberry lovers, on the other hand, were described as "weird, boring, stuffy--picky, fussy eaters who avoid healthy foods."

Hand-Picked and Packed:

All strawberries are picked, sorted and packed by hand in the field. The trays of strawberries are then rushed to shipping facilities where they are cooled-down to about 34 degrees Fahrenheit. (A tray normally contains 12 one-pint baskets.) Within 24 hours of harvest, the strawberries are loaded on refrigerated trucks for delivery to local supermarkets across the country. This unique distribution system ensures that this delicate fruit reaches consumers in fresh-from-the-field condition.

Strawberry Lore and Legend:

• In provincial France, strawberries were regarded as an aphrodisiac of the highest quality. Newlyweds traditionally were served a soup of thinned sour cream, strawberries, borage (a European herb whose flavor is reminiscent of cucumber) and powdered sugar.
   
• The second wife of Henry VIII, Queen Anne Boleyn (1507-36), had a strawberry-shaped birthmark on her neck. Unfortunately, some claimed this fact proved she was a witch.
   
• The strawberry is recognized as representing absolute perfection in the Victorian language of flowers.
   
• Medieval stonemasons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals, symbolizing perfection and righteousness. During the same time period, strawberries were served at important state occasions and festivals to ensure peace and prosperity.
   
• Ever eaten a double strawberry? Legend holds that if you break it in half and share it with a member of the opposite sex, you will soon fall in love with each other.

Source: California Strawberry Commission

California Strawberry Commission The Ripe Ingredient. Health and Nutrition, Kids Stuff, Research, News and Great Recipes.

California Favorite Strawberry Pie

Makes 4 pies

Ingredients:

Chocolate Layer:

2 pounds cream cheese, softened
2 cups chocolate syrup
4 prepared 9-inch deep-dish piecrust shells, unbaked

Vanilla Layer:

2 pounds cream cheese, softened
1/2 cup milk
2 ounces sugar
4 teaspoons vanilla

Strawberries:

4 pounds, 8 ounces whole fresh California strawberries, stemmed
3/4 cup chocolate syrup

Preparation:

Chocolate Layer:

Beat cream cheese and chocolate syrup until smooth. Portion 13 ounces into each pie shell, spreading evenly.

Vanilla Layer:

Beat cream cheese, milk, sugar and vanilla until smooth. Spread over chocolate layer, portioning about 9 ounces per pie. Bake in 425 degrees oven for 10 minutes. Reduce heat to 350 degrees, continue baking 20 to 25 minutes, until crust is golden and filling just set. Cool.

Arrange 1/4 of the strawberries (about 18 ounces) stem sides down, over each pie. Drizzle each pie with 2 ounces chocolate syrup, chill (or drizzle wedges with syrup just before serving.)