Gingerglazedstrawberriesherbsoptional Recipes

STRAWBERRY GINGERBREAD

Steps:

• Chop strawberries, sprinkle with sugar, mix well, cover and refrigerate for an hour.
• Grease and flour a 12x8x2 baking dish.
• Preheat oven to 350 degrees.
• With electric beater, beat together oil, 1 cup sugar, salt and molasses.
• Beat in egg.
• In separate bowl combine flour, spices and baking soda.
• Drain strawberries if any liquid, dredge berries with 2 tablespoons of flour mixture.
• Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
• Stir in strawberries.
• Pour into baking dish.
• Sprinkle top with 2 tablespoons sugar.
• Bake for 35-40 minutes, until toothpick comes out clean.
• Cut into squares and serve warm with butter or whipped cream -- or serve later cold.

GINGER GLAZED STRAWBERRIES (HERBS OPTIONAL)

Steps:

• Mix cornstarch with a bit of water to make a slurry.
• Place remaining ingredients into a pot over medium low heat stirring till sugar is dissolved.
• Remove herbs and discard.
• Add slurry and cook till thickened.
• Enjoy on top of whatever pleases you!

STRAWBERRIES & CREAM FRENCH TOAST

Steps:

• Slice the bread diagonally into 1/2 inch slices.
• Use the bread, cream cheese and fruit spread to make cheese and fruit "sandwiches"; set aside.
• Whisk eggs, milk and vanilla in a flat, shallow dish.
• Melt butter in a large skillet over medium-high heat.
• Dip each "sandwich" into the egg mixture and place in the skillet. Cook until browned on each side.

CINNAMON GLAZED STRAWBERRIES

Steps:

• In a medium saucepan combine sugar, butter, lemon juice and cinnamon.
• Cook and stir over medium heat until syrupy and thick.
• Remove from heat and add berries, tossing gently to coat each berry.
• Serve immediately.
• Or: add coconut along with berries, toss to coat.
• Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
• Stir over medium heat until sugar dissolves.
• Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
• Transfer to small bowl; cool completely.
• (Can be made 2 days ahead. Cover and refrigerate.) Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
• Whisk until thick soft peaks form.
• Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
• Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets.
• Top with mascarpone mixture.

BLUEBERRY LAVENDER MOJITO (MINT OPTIONAL)

Steps:

• In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries, and rum. Muddle just enough to combine flavors, being careful not to over-muddle.
• Fill glass with crushed ice. Top with club soda and stir.
• Garnish with 3 blueberries on a toothpick. Serve with a straw.