A while ago, I went shopping and came home with a nice clamshell of strawberries. They were on my list. They were even on sale. Trouble, was, I had forgotten why I bought them. (I must learn to write these things down … somewhere.) So there I was, staring at these very perishable fresh fruit while the clock was counting down. I finally came up with few ideas.
I had a lone banana in the freezer so I made this Banana-Strawberry Smoothie. I’m sure I wrote down the recipe somewhere and when I find it, I’ll be sure to add it.
I know that I used a half a cup each of milk and orange juice, about a cup of washed and hulled strawberries, 2-3 tbsp plain Balkan yogurt and a tbsp of honey for sweetness. And, of course, one frozen banana broken into chunks so as not to strain my blender. An ounce of Cointreau may have found its way in there. Just sayin’.
After a bit of searching on line, I found a recipe for a barely cooked, strawberry sauce. and stirred some into a batch of mini Strawberry Cheesecakes. Less is more, as in many things, and I actually liked the marbled version of these minis better. Just a touch of concentrated flavour, and the visual was more striking.
Strawberry sauce for Cheesecake
2 pkgs (10 oz/283.5 gm each = 567 gm) sliced sweetened frozen strawberries, thawed and drained
1 tbsp corn starch
Place strawberries and corn starch in a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan and bring to a boil over high heat. Cook and stir until the sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup and cool. Cover and refrigerate the remaining sauce for serving.
For a fresh touch, I chopped up some fresh strawberries into small pieces and stirred them into the still warm sauce.
Strawberry sauce over French Vanilla ice cream or spooned over the mini Cheesecakes
I DID eat some plain. Oh, and I finally remembered why I bought the strawberries. I was going to make a vanilla sponge/Swiss roll and add diced strawberries and whipped cream as a filling. One day, it WILL happen.