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A Hartson Dowd Column
July
13, 2006
AN OLD FASHIONED STRAWBERRY SOCIAL
HISTORICAL, EDUCATIONAL, ENTERTAINING, FAMILY FUN! - - - RAIN OR SHINE!
Refreshments Available
*Admission Free - Donations Welcome
Early
in June, or July depending on geography and weather, churches of many denominations
hold a “Strawberry Festival.” complete with The Best Strawberry Dessert Contest. More often than not, these
festivals are fundraisers, but all of them are an opportunity to enjoy this
delicious fruit and the camaraderie of family and friends. Back in the
old days, ripe strawberries meant strawberry socials, strawberry festivals and
strawberry days. Neighbors would bring a picnic and gather at an area school or
church. Each family would bring their own strawberry specialty for sharing and
for bragging rights. The Old Shingled Church was the location
of many an annual Strawberry Day from the 1880s until the 1920s.
Love for strawberries reaches far and wide. In the United States, people can munch on fresh strawberries in
May to honor National Strawberry Month. Throughout the summer months, there are
countless strawberry festivals all over the world. If you're ever in the area,
visit the Santa Maria Strawberry Festival in California; the Cedarburg
Strawberry Festival in Cedarburg, WI; the Wheels Festival and Strawberry Social
in Salmon Arm, BC, Canada; and the Wallington Strawberry Festival in
Wallington, Victoria, Australia.
Many
years ago, my family all were fortunate enough to attend the Terra Nova
Strawberry Festival in Southern Ontario, where you could eat strawberries until you were full. Many delectable
entries included strawberry brownies; strawberry banana cake, strawberry almond
chocolate torte, strawberry naval cake, iced strawberry cookies, heavenly
strawberry delight cake, strawberry pecan bread, strawberry chocolate tart with
walnut crust and the strawberry and chocolate pie.
Volunteers also served up strawberry
shortcakes, chocolate dipped strawberries, strawberry salsa, and strawberry
lemonade.
Strawberry social at Spadina
Strawberries, flowers, music, magic and old-fashioned costumes are on the menu
for this year’s Strawberry Social at Spadina on Sunday, June 20, 12 noon to 4
p.m. Based on traditional summer garden parties held by the Austin family,
one-time owners of this historic Toronto estate (next door to Casa Loma),
visitors are welcome to stroll the grounds and gardens and tour the magnificent
mansion with its collection of Victorian and Edwardian furnishings.. Admission
to the house and grounds is $2 per person at the main entrance gate, 285
Spadina Rd. Paid parking is available next door at
Casa Loma. Call (416)
392-6910 for further details.
In
Manitoba, where the strawberries come a little later, Canada’s National Strawberry
Festival is one of central Manitoba’s premier events. Held in Portage la Prairie in late June or
early July, it features activities for all ages and, as well, it includes
aboriginal shows and a giant flea market.
The
Iroquois celebrate a Strawberry Festival that is a time to give thanks for
“first fruits” and to herald summer’s arrival.
A beautiful part of this thanksgiving is the performance of the “Great
Feather Dance,” the dance that is part of the Midwinter Festival.
I think it's safe
to say that the strawberry is the darling of the fruit world. The color, aroma,
and flavor of strawberries have found their way into all sorts of foods. What
would an elegant gathering be without chocolate-covered strawberries, or a
romantic interlude without strawberries and cream? A summer afternoon without
strawberry ice cream, or a birthday without strawberry shortcake? Breakfast without strawberry preserves? A
trick-or-treat bag without strawberry lollipops? A juice bar without strawberry
shakes?
Strawberries are
native to both the Old and New Worlds. Their seeds have been found in Stone Age
ruins and it is believed that they were cultivated in ancient Rome. The origins of
the word strawberry are unknown, however. One theory is that people once
used the berries for decoration by drying them and stringing them on straw.
Another theory is that since the mother plant strews seeds all over a berry
patch, the name is derived from "strew."
Part of the rose
family, strawberries have been used medicinally since at least the Roman era,
when people believed they helped digestive ailments, discolored and loose
teeth, and skin irritations. And they were right (more on that in a minute).
What we also know today is that strawberries are one of nature's best
antioxidants and they compete with some of the most nutrient-rich fruits and
vegetables on the market. They contain phytochemicals (such as catechins,
flavonoids, phenols, and tannins), which are cancer-fighting. The excellent
vitamin C levels also help in fighting cancer. Studies have shown that people
who eat strawberries on a regular basis are less likely to develop cancer. One
cup of strawberries provides 140% of the U.S. Recommended
Daily Allowance of vitamin C—-more than one orange!
Another important
element found in strawberries is folic acid. One cup of strawberries contains
20% U.S. RDA of folic
acid. Folic acid, a water-soluble B vitamin, is believed to decrease incidences
of heart disease and some forms of cancer, and reduce high serum cholesterol
levels.
One cup
strawberries contains approximately: 1 g protein, 12 g carbohydrates, 31 mg
calcium, 32 mg phosphorus, 276 mg potassium, 4 g dietary fiber; 5 RE (retinol
equivalent) vitamin A, 94 mg vitamin C, 1.5 mg iron, 88 mg ascorbic acid, as
well as thiamin, riboflavin, and niacin.
Recipes
Helen’s Pick of the Patch Strawberry Pie
2 1/2
tablespoons cornstarch
2/3 cup sugar
1
cup water
1 tablespoon fresh lemon juice red
food coloring, optional
1 quart fresh strawberries
9-inch pie shell, baked and cooled
whipping
cream, sweetened
11-ounce jar hot fudge ice cream topping
few
extra strawberries and a few sprigs of mint, for garnish
Mix cornstarch
and sugar in a heavy saucepan. Add water gradually, stirring until smooth. Add
lemon juice. Cook over medium heat, stirring constantly until thickened and
clear. You can add red food coloring to make the sauce ruby red.
Cool sauce
completely. Slice strawberries, then add them to sauce. Stir gently until
berries are coated.
Heat hot fudge
topping until warm and easy to pour. This can be done in the microwave.
Careful! Fudge gets hot quickly. While fudge is warm, coat the bottom of your
baked, cooled pie shell. Let fudge-coated shell harden for a short period of
time in the refrigerator. Once the fudge has hardened, pour the berry mixture into
the shell. Return the pie to fridge.
Before serving,
add a circle of whipped cream in the center. For garnish place 3 to 4 cooled
fudge-dipped strawberries on top of the whipped cream and add a few small
sprigs of mint.
Shortcake Like Mother Made Strawberry
shortcake my mother used to make; the kind I enjoyed at strawberry festivals
and church socials in the 1950s.
Biscuit dough:
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 level tablespoons
shortening (we prefer cold butter)
- Enough ice water to make a
stiff dough -- about 3 to 4 tablespoons (The amount will depend on how
much moisture is in the air.)
- Have ready:
- Enough soft butter to moisten
shortcake after baking
- 3 cups fresh, sliced
strawberries that have been standing in sugar (to taste) for at least an
hour
- Heavy cream for topping the
cake
Preheat the oven to 425 degrees.
Combine dry ingredients and cut in the shortening until mixture
resembles cornmeal.
Add water and mix with hands until a ball of dough forms.
Turn the dough out on a floured board and pat it flat and round until
it's about an inch thick.
Bake until golden, about 12 to 15 minutes. Take out of oven, and with
a large, heated knife, carefully split it and butter it as you would a biscuit.
Put strawberries inside the still-hot buttered cake.
Serve immediately in bowls, with thick cream poured on each serving
at the table; cream should not be put on ahead of time as the pastry should be
crisp when eaten.
Strawberry Toast - Spread a thin layer of light cream cheese on whole grain
toast. Top with sliced strawberries and drizzle with honey.
Strawberry Brie -- Warm a wheel of ripe brie cheese in 350 F
oven until very soft. Gently cut off top of rind; top with whole fresh
strawberries. Sprinkle with sugar and slivered, toasted almonds.
For more great information, recipes, lore, events calendars
and more, visit http://www.jamm.com/strawberry/facts.html,
The Original Strawberry Facts Page.
The recipes below are both from the California Strawberry Commission, which you can visit at http://www.calstrawberry.com. Kids will enjoy CSC's Strawberryville at http://www.calstrawberry.com/strawberryv.... Enjoy!
Hartson Dowd
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Strawberry Sensations
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Strawberries
are in their prime right now, so get ready to add a terrific shortcake,
cobbler, layer cake and more to your recipe files.
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Strawberries can easily be sweetened by sprinkling powdered
sugar on them and allowing them to stand for a short while. The
sugar on the surface of the berry mixes with the moisture that is
naturakky being released, producine a solution that is somewhat denser
than the liquid inside the berry. Through osmosis the liquid with
the less density flows toward the liquid which is more dense, placing the
sugar inside the strawberry cells and sweetening the berry.
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Triple Strawberry
Shortcakes
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When you get tired of having strawberries simply adorned with a
sprinkling of sugar, turn to this collection of gorgeous-and
delicious-summertime treats to serve to family and friends. We promise
they will be wowed by your efforts. And before you get started, consult
these tips for selecting and storing our favorite berry:
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A 1-pint container generally
yields about 3 1/4 cups whole berries.
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Look for deep-red color and fresh
green caps. Avoid unripe berries with white shoulders or a greenish cast;
they will not ripen off the vine.
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Pass on cartons with juice stains
or visible mold, signs of damaged fruit inside.
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Pick over berries as soon as you
get home and discard any with blemishes. Refrigerate, unwashed, right
away. Before using, rinse with caps still on to prevent water absorption.
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Triple Strawberry
Shortcakes
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The triple play comes from diced berries in the batter, sliced berries
in the middle and a strawberry sauce all around.
Makes: 8 servings. Prep: 30 minutes.
Bake: at 400° for 16 minutes.
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2 cups all-purpose flour
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1/3 cup plus 1 tablespoon sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup cold butter, cut up
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2/3 cup buttermilk
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1 large egg, lightly beaten
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1 cup diced strawberries
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1 cup Strawberry Sauce (recipe
below)
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2 cups sliced strawberries mixed
with 2 tablespoons sugar
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1 cup heavy cream whipped with 1
tablespoon sugar
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1.
Heat oven to 400°. Coat baking sheet with
cooking spray. Mix flour, 1/3 cup sugar, baking powder, baking soda and
salt. Cut in butter with pastry blender until crumbly. Stir in
buttermilk, egg and diced strawberries. Knead few times to blend. Drop
batter by 1/3 cups in 8 mounds onto baking sheet. Sprinkle with remaining
tablespoon sugar.
2.
Bake at 400° for 16 minutes until golden.
Cool on rack.
3.
Spoon 2 tablespoons sauce onto each of 8
plates. Slice each biscuit in half horizontally. Place bottom half on dishes.
Spoon 1/4 cup berries on each. Dollop with whipped cream; cover with
biscuit top. Garnish with cream and sauce.
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Strawberry Sauce:
Puree 1 quart hulled strawberries and 1/4 cup sugar in food processor.
Strain.
Nutrient Value Per Serving: 406 calories, 18 g fat
(11 g saturated), 6 g protein, 56 g carbohydrate, 4 g fiber, 389 mg
sodium, 84 mg cholesterol.
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Meringue-Topped
Strawberry Muffins
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Meringue isn’t just for pie; this frothy crown adds style to oversize
muffins.
Makes: 6 servings. Prep: 25 minutes.
Bake: at 350° for 30 minutes, then at 450° for 4
minutes.
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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2 large eggs
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1 cup sugar plus 1/2 cup sugar
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1/2 cup buttermilk
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1/4 cup vegetable oil
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1 teaspoon vanilla extract
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1 tablespoon strawberry liqueur
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1 1/2 cups diced strawberries
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2 tablespoons powdered egg whites
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1/8 teaspoon cream of tartar
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1.
Heat oven to 350°. Coat a jumbo muffin pan (6
indentations) with nonstick cooking spray.
2.
In bowl, mix flour, baking soda, powder,
cinnamon and salt. In another bowl, beat eggs and 1 cup sugar until
smooth; beat in buttermilk, oil, vanilla and liqueur. Make well in center
of flour mixture. Add egg mixture to well. Stir until smooth. Stir in
strawberries. Divide among muffin cups.
3.
Bake in 350° oven 30 minutes. Let cool in pan
5 minutes. Unmold onto rack. Let cool completely.
4.
Increase heat to 450°. In bowl, dissolve
whites in 6 tablespoons warm water. Add cream of tartar. Beat, gradually
adding remaining 1/2 cup sugar, until stiff peaks form. Spoon 2/3 cup
meringue onto each muffin; place on baking sheet. Bake until lightly
browned, about 4 minutes.
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Nutrient Value Per Serving: 510 calories, 12 g fat (1
g saturated), 10 g protein, 92 g carbohydrate, 2 g fiber, 460 mg sodium,
72 mg cholesterol.
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We love the strawberry version of this American classic, but a mix of
berries would work well, too. Serve with a dollop of whipped cream.
Makes: 6 servings. Prep: 15 minutes.
Bake: at 350° for 35 to 40 minutes.
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2 quarts strawberries, hulled and
halved
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2/3 cup sugar
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1/4 cup orange juice
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2 tablespoons quick-cook tapioca
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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Cobbler Topping:
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1 cup all-purpose flour
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5 tablespoons sugar
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1/4 teaspoon baking soda
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1/4 teaspoon baking soda
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6 tablespoons milk
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3 tablespoons sour cream
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3 tablespoons butter, melted
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1.
Heat oven to 350°.
2.
In large bowl, mix together strawberries,
sugar, orange juice, tapioca, cinnamon and nutmeg. Spoon into 6-cup oval
baking dish.
3.
Cobbler Topping: In medium bowl, whisk
together flour, 4 tablespoons sugar, the baking soda and salt. Stir in
milk, sour cream and butter until smooth.
4.
Dollop topping over fruit. Sprinkle remaining
tablespoon sugar over the topping.>
5.
Bake in 350° oven until filling is bubbly and
top is lightly golden, 35 to 40 minutes. Serve warm or at room
temperature.
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Nutrient Value Per Serving: 354 calories, 9 g fat (5
g saturated), 4 g protein, 67 g carbohydrate, 5 g fiber, 164 mg sodium,
21 mg cholesterol.
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Swirling homemade strawberry puree into vanilla ice cream gives the
filling a fresh zest.
Makes: 8 servings. Prep: 25 minutes.
Bake: at 350° for 10 minutes. Freeze: 4
hours or overnight.
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1 box (9 ounces) thin chocolate
wafers, finely crushed
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1 tablespoon sugar
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1/4 teaspoon cinnamon
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1/2 cup (1 stick) butter, melted
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2 pints vanilla ice cream,
softened
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1 1/2 cups Strawberry Puree
(recipe below)
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1 quart strawberries, hulled
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Fresh mint, for garnish
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1.
Heat oven to 350°. In small bowl, combine
wafers, sugar, cinnamon and butter. Press over bottom and up sides of
9-inch pie plate.
2.
Bake in 350° oven 10 minutes. Let cool
completely.
3.
Place softened ice cream in large bowl. Swirl
in puree. Spoon into piecrust. Freeze for 4 hours or overnight until
frozen solid.
4.
Arrange hulled strawberries on top of pie in
decorative fashion. Garnish with mint and serve with remaining puree. If
frozen solid, let stand at room temperature for 30 minutes.
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Strawberry Puree:
in food processor, puree 1 quart hulled strawberries and 1/4 cup
strawberry jam. Force through strainer. Makes 2 cups.
Nutrient Value Per Serving: 451 calories, 23 g fat
(13 g saturated), 5 g protein, 58 g carbohydrate, 4 g fiber, 286 mg
sodium, 63 mg cholesterol.
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When you want to pull out all the stops, this cake is the ticket.
Makes: 12 servings. Prep: 25
minutes. Bake: at 350° for 35 minutes.
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3 cups cake flour
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2 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup (2 sticks) butter
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1 1/2 cups sugar
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4 large eggs
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1 teaspoon vanilla extract
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3/4 cup cranberry-strawberry juice
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Strawberry Syrup (below)
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1 1/2 cups heavy cream plus 3
tablespoons sugar, whipped
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1 quart strawberries, hulled,
sliced (3 cups)4 large eggs
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1.
Heat oven to 350°. Coat two 8 x 2-inch round
pans with cooking spray. Line bottoms with waxed paper. Coat paper.
2.
In medium bowl, mix flour, baking powder and
salt. In large bowl, beat butter and sugar 2 minutes. Beat in eggs, one
at a time. Beat in vanilla, then flour mixture in 3 additions with juice;
beat 1 minute. Divide between pans.
3.
Bake in 350° oven until toothpick tests
clean, 35 minutes. Cool 15 minutes. Invert onto racks; remove paper.
Cool. Slice each cake in half horizontally into 2 layers.
4.
Brush 1 layer with 1/3 of syrup. Top with 1/3
of whipped cream, 1/3 of berries and second cake. Repeat layering twice
more, ending with cake.
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Strawberry Syrup: In pan, heat 3 tablespoons sugar,
1/4 cup water, 2 tablespoons strawberry liqueur until sugar dissolves.
Nutrient Value Per Serving: 364 calories, 13 g fat (7
g saturated), 5 g protein, 57 g carbohydrate, 1 g fiber, 184 mg sodium,
112 mg cholesterol.
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