Recipe: Strawberries shine, raspberries add color to versatile sauce
This is, as they say, a serving suggestion: Strawberry-raspberry compote dresses up cheese blintzes, but could just as easily work on pound cake, ice cream or pancakes. Kathy Morrison
The perfect strawberry is merely washed and eaten over the sink.
It's spring and it's strawberry time, so I hope you all do that at least once this season.
But there are many strawberries that are not quite at that level of perfection, but which can lend their lovely flavor to many spring treats.
This easy recipe is for them.
It's barely a recipe at all, but one worth memorizing for all the fresh-fruit months ahead of us. The list of uses likely is longer than the list of ingredients: Spoon it over ice cream or pound cake or blintzes, stir it into yogurt or whipped cream, pile it onto pancakes or waffles ... you get the idea. It's not too sweet, and there's just a hint of flavoring that lets the strawberries shine.
Beyond deciding whether to go all strawberries or include other berries -- I added a handful of raspberries for color -- the only decision required is how much cornstarch to use. I like a loose, syruplike compote, so stirred in just 1 teaspoon of cornstarch. Up to 3 teaspoons of cornstarch is possible, which will make the compote more like strawberry tart filling (ooo, another use!).
Easy berry compote
Makes 4 cups
Ingredients:
4 cups prepared berries, mostly strawberries plus (if desired) raspberries, blueberries and/or blackberries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 to 3 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 to 1 teaspoon fruity liqueur such as Cointreau or kirsch (optional)
Instructions:
About 1 pound's worth of strawberries will yield 4 cups. They should be washed, hulled and halved or quartered before measuring. Wash and add any other berries desired.
Place the prepared berries and the granulated sugar in a medium saucepan.
In a small bowl or measuring cup, stir together the lemon juice, cornstarch and flavoring(s) until the cornstarch is dissolved. Pour the mixture over the strawberries in the pan and stir gently to combine.
Bring the berries to a quick boil over medium-high heat, then reduce the temperature and simmer until the sauce reaches desired thickness, at least 5 minutes and up to 15 minutes.
Remove from heat and allow to cool slightly before using. Or allow to cool to room temperature and use then, or refrigerate in a closed container until ready to serve. The sauce may thicken more as it cools. Gentle warming, on stove or in microwave, will thin it again.
Note: This compote also can be frozen.
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Garden Checklist for week of July 21
Your garden needs you!
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.
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