Thursday, December 12, 2013
By Meredith Goad email@example.com
LOIS BAMFORD of Maxwell's Farm chose these strawberry shortcake cookies as her "recipe of the year" to give to customers. She found the recipe at wearenotmartha.com. She says they "are not the prettiest cookie," but "they do taste good."
BERRIES ON THE MENU
HERE'S WHAT some local restaurants are planning to do with the freshest strawberries of the season:
BiBo's Madd Apple Cafe, 23 Forest Ave., Portland, has added strawberry rhubarb shortcake to its menu using local rhubarb and strawberries.
Five Fifty-Five, 555 Congress St., Portland, is featuring a salad with local strawberries, shaved fennel, roasted beets, house ricotta, fennel pollen and a wildflower honey vinaigrette. There's a Maine strawberry-lavender margarita on the drink menu that contains strawberry-infused tequila. And on the pastry menu, there is a strawberry-hibiscus soup with orange-pellegrino ice cream.
Grace, 15 Chestnut St., Portland, is featuring a cocktail called Fool's Paradise. The cocktail contains Urban Farm Fermentory honey, local strawberry puree, rhubarb-infused Cold River Gin and Aperol liqueur. Strawberries will also be incorporated into its new menu, coming soon.
Petite Jacqueline, 190 State St., Portland, includes a warm crepe with macerated local strawberries and whipped cream on its menu.
Ribollita, 41 Middle St., Portland, is serving a dessert of fresh native strawberries with balsamic zabaglione and crumbled biscotti.
Stones Cafe and Bakery, 424 Walnut Hill Road, North Yarmouth, is making strawberry cinnamon scones and homemade strawberry rhubarb pie with local strawberries and rhubarb.
STRAWBERRY SHORTCAKE COOKIES
2 cups diced Maxwell's strawberries
1 teaspoon lemon juice
1/2 cup plus 1 tablespoon sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Prepare cookie sheet by spraying with cooking spray. Combine diced strawberries, lemon juice and 2 tablespoons sugar and set aside. Stir together flour, baking powder, salt and remaining 7 tablespoons sugar in a large bowl. Cut in the butter with a pastry cutter, or just rub between fingers until mixture looks like coarse crumbs. Stir in cream just until dough comes together. Add strawberry mixture.
Using an ice cream scoop or spoon, drop dough onto cookie sheet. Sprinkle tops with sugar and bake at 375 degrees for about 10 to 15 minutes. Best eaten right away, or within a day.
THIS RECIPE comes from Penny Jordan of William H. Jordan Farm in Cape Elizabeth.
"This is my favorite strawberry recipe," she says, "because I love the tartness of the balsamic vinegar combined with the sweetness of the strawberries and the crisp green spinach."
PENNY'S STRAWBERRY AND SPINACH SALAD
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces goat cheese, crumbled
In a salad bowl, whisk together the vinegar and olive oil. Add the spinach, strawberries, almonds and goat cheese, and gently toss to combine.
THIS STRAWBERRY-BASED cocktail is being offered at Havana South in Portland. The restaurant makes its own strawberry-infused tequila for this drink.
"It is one of our guest's favorite," says general manager Jayme Merrill, "and as summertime kicks off, it's a great drink to make to sip on our patio or your own backyard patio."
For the infusion:
1 750-milliliter bottle of Hornitos Plata 100 percent pure agave
12 strawberries, whole (with the stem cut off)
1.5 ounces strawberry tequila
1/2 ounces fresh sour mix
5 ounces Fresca
Splash of cranberry juice
To infuse the tequila: Put the strawberries and tequila together in a glass container with lid. Leave out at room temperature and let it sit overnight. For more strawberry flavor, try leaving it for 2 to 3 days.
To make the drink: Rim the glass with lime zest salt. Serve in a Collins glass and garnish with an orange quarter.