Friday, April 18, 2014
(Continued from page 2)
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
Zapoteca in Portland has adapted the strawberry margarita with its own twist in its Ramorita.
Tim Greenway/Staff Photographer
1/8 teaspoon Kosher salt
1/2 teaspoon vanilla extract
FOR THE CREAM:
3 cups heavy cream
1 whole lime, zested on microplane or fine grater
1 tablespoon powdered sugar
FOR THE OAT CRUMBLE:
1 cup rolled oats
1/4 cup light brown sugar
1/4 cup Maine honey
Pickle the strawberries first by warming the vinegar over medium heat in a pot and whisking in the sugar and salt until they dissolve. Then add in the vanilla and pour into a container with the cleaned strawberries. Let cool to room temperature (about 1½ to 2 hours). This can be done one day ahead of time.
Next, place your oats and brown sugar in a bowl and toss with the Maine honey, coating evenly. Place parchment paper on a baking sheet and spray with pan spray, and then spread the coated oats on the parchment paper.
Place in a 350-degree oven and bake for 15 minutes or until golden brown. Remove from oven and let cool, then break apart into pieces for serving.
Take the 3 cups of the heavy cream and put into a mixer with the powdered sugar. Use the whip attachment and turn on high, whipping down the sides, and whip until set. Add in the zest from the one lime.
Mix the pickled strawberries with the fresh quartered strawberries. Put in the picked thyme leaves and a little fresh ground black pepper (1/8 teaspoon).
Place the cream in the bottom of your servings cups, dividing evenly.
Then divide the oat crunch and place on top of the cream. To finish, place the Maine strawberry "salad" on top.
Serve and enjoy with a nice, crisp rose wine.
Staff Writer Meredith Goad can be contacted at 791-6332 or at email@example.com
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