Local strawberries, freshly sliced, lightly sprinkled with maple sugar (the one item I tuck into my suitcase whenever I am in Vermont) and, if guest are around the table, a bowl of freshly whipped cream to scoop on to ones taste. That is my idea of heaven.
This year I’ve noticed recipes that use strawberries in a savory way and I would like to share a few of these recipes. Here are interesting flavor combinations that give ones taste buds a delicious surprise.
Pork Tenderloin with Balsamic Strawberries
Southern Living Magazine
1 (3lb.) package of pork tenderloins
fresh pepper and kosher salt
10 bacon slices
garlic to taste
1/2 cup balsamic vinegar
1/3 cup strawberry preserves
1/2 cup quartered fresh strawberries
Preheat oven to 400F
Wrap 5 slices of bacon around each tenderloin
Salt and pepper the meat
Place meat in a pyrex cooking dish
Cook 25 to 30 minutes
Meanwhile mince garlic and sauté in olive oil in medium skillet over medium-high heat. Add vinegar: bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture.
Remove pork from oven to baste with basting strawberry mixture. Cook 5 minutes more.
Slice tenderloin and serve with fresh strawberry mixture.
**make a packet of green beans to place in the oven at the same time as tenderloin. Green beans, chopped garlic, and olive oil - tossed to coat and sealed in aluminum foil.
Strawberry, Radish and Feta Salad
(sorry no measurements as all in grams and French measurements, like petite botte, so just go mix and match to your own taste)
Bunch of radishes
fresh basil - choose small leaves
chives - cut finely
parsley - remove small sprigs from larger sprigs
lemon juice, olive oil, balsamic vinegar, salt and pepper
Put all in a salad bowl
Mix and pour the vinaigrette onto the salad
Add herbs to salad
Carpaccio of Strawberries and Fennel
(again trust your taste buds)
2 fennel bulbs
juice of one orange
2 sprigs of dill greens
salt and pepper
reserve some strawberries for the vinaigrette
Slice the fennel bulb very finely and place on a large plate
Slice strawberries from top to bottom and place on the fennel
Prepare the vinaigrette.
Pass the orange juice through a sieve to remove any pulp.
Mash strawberries and also pass through a sieve.
Place orange juice and strawberries in a bowl, add olive oil and the chopped dill. Salt and pepper and mix.
Sprinkle the carpaccio with vinaigrette and place in the refrigerator of at least one hour.
Serve this with several fine slice of prosciutto or other finely slice country ham.
Here is my source for Maple Sugar www.nebraskaknoll.com