June 20, 2013

The strawberry edition

Red, ripe and just about ready for picking, Maine berries bring their sweet something to food and drink.

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 1)

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Red, ripe and just about ready for picking, Maine berries bring their sweet something to food and drink. Above, a bountiful collection of strawberries from Lavigne's Strawberry Farm in Sanford.

Jill Brady / Staff Photographer

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Zapoteca in Portland has adapted the strawberry margarita with its own twist in its Ramorita.

Tim Greenway/Staff Photographer

Additional Photos Below

Related headlines


Servings: 12


3 cups  all-purpose flour

2 tablespoons plus 1 teaspoon sugar

1 teaspoon Kosher salt

1 tablespoon baking powder

12 tablespoons (11/2 sticks) butter, cold and cubed

1 egg

1 egg yolk

8 ounces heavy cream 


1 quart strawberries, washed, stemmed and quartered

1 lime, zest and juice

1 pound rhubarb, cleaned and cut into 1-inch pieces

1/2 cup sugar

1/2 cup water

1 teaspoon lemon juice

1 teaspoon ginger, freshly grated

1 tablespoon grenadine 


2 cups heavy cream

1 tablespoon sugar

1 teaspoon vanilla

Sift together flour and baking powder in a large bowl.

Add sugar and salt and cubed butter.

Working with your hands, crumble the cold butter into flour until it resembles small peas.

Mix heavy cream and eggs together and add all at once to flour mixture and mix until incorporated.

Place dough on floured work station and knead only 10 times; stop no matter how dough looks.

Roll dough out on floured surface until 1/2-inch thick.

Cut out dough with ring molds and place on slipmat, egg wash tops and bake in 375-degree oven for 7 to 12 minutes or until golden and cooked through.

Add 1/2 cup sugar and 1/2 cup water to sauce pan and bring to boil until sugar dissolves to create simple syrup.

Combine 1/4 cup of the strawberries, lime juice and zest and 1/4 cup simple syrup in a blender. Puree until smooth, then strain through fine chinois to remove seeds. Reserve in a squeeze bottle.

Place rhubarb in a shallow pan with remainder of simple syrup, lemon juice, grenadine and fresh grated ginger. Over medium-high heat, slowly poach the rhubarb, 10 to 12 minutes or until rhubarb is cooked through and soft to touch. Chill rhubarb and reserve.

Whip cream in food processor on high speed with whisk attachment until soft peaks form (3 to 4 minutes). Add sugar and vanilla.

Place biscuits in a 350-degree oven for 2 minutes to re-warm. Plate a scoop of strawberries, garnish with berry puree, top with fresh whipped cream and finish with a warmed biscuit. Plate a scoop of rhubarb, garnish with rhubarb poaching liquid, top with fresh whipped cream and finish with a warmed biscuit. Serve shortcakes side by side.



From the Black Birch, Kittery

1/2 cup butter, preferably Casco Bay Creamery (or a high butterfat-content butter)

1 cup sugar

2 eggs, separated

1 teaspoon vanilla

11/2 cups flour

1 teaspoon baking powder

11/2 cups diced strawberries, floured

2/3 cup whole milk

Pinch of salt

Beat room-temperature butter until fluffy. Add sugar and continue mixing until combined. Add egg yolks one at a time until incorporated well. Add vanilla. Sift flour with baking powder and add to mixer with milk and salt. Mix to combine. Transfer to bowl.

Whisk egg whites until stiff peaks form. Fold into batter in thirds.

Mix in floured berries.

Butter and flour a 9- by 9-inch pan. Sprinkle with sugar.

Bake at 350 degrees for 35 to 40 minutes.


1 cup heavy cream

Zest of half a lemon

1 tablespoon of sugar

Whip until peaks form.

Top cake with macerated berries (1 tablespoon of sugar added to ½ to ¾ cup chopped strawberries) and lemon whipped cream.



From Ilma Lopez, pastry chef at Grace

Servings: Six to eight

2 cups fresh Maine strawberries, cut in quarters

2 sprigs fresh thyme, leaves picked (no stems)


1 cup fresh Maine strawberries, left whole, cleaned and stemmed

1/2 cup rice wine vinegar

4 tablespoons white sugar

(Continued on page 3)

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Additional Photos

click image to enlarge

At Sea Glass in Cape Elizabeth, chef Mitchell Kaldrovich will be serving a strawberry and spinach salad made with baby spinach, goat cheese, pine nuts, fresh strawberries and a honey-sherry vinaigrette.

Courtesy of Sea Glass

click image to enlarge

The strawberry and rhubarb shortcake served by chef/owner Shanna O'Hea at Academe at the Kennebunk Inn.

Courtesy of Shanna O'Hea


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