Strawberries were valued in Roman times for their therapeutic properties, and considered to be the remedy for all ailments be medieval scientists looking for the fountain of youth.
French writer Bernard Le Bovier de Fontenelle (1657-1757) credited his longevity to his passion for strawberries - the medieval panacea, so to speak. Fontenelle boasted that he ate strawberries everyday when they were in season.
Strawberries, according to the food encyclopedia, Larousse's Gastronomique, should be red, shiny, unbruised, firm and fragrant when picked. They need not necessarily be large as the larger ones are often full of water and are less flavorful. The book also recommends rinsing strawberries quickly before hulling them and warns against soaking strawberries or exposing them to heat. For optimum enjoyment strawberries should be eaten within one hour after preparation.
Whether or not strawberries meet the fountain of youth criteria, they are a real crowd pleaser with children and adults alike for festive breakfasts such as Mother's Day.
On Mother's Day, most children love to serve Mom breakfast in bed to show her how much she is appreciated. The recipes below have been sampled in our kitchen over the years quite successfully. If you're a mom who loves strawberries and believes in their restorative properties, then pass these recipes along to your young chefs for a special Mother's Day meal.
Strawberry Sundae Salad
Ingredients:
- 1 pint strawberries, hulled and sliced
- 4 tablespoons fresh orange juice, divided in half
- 1-tablespoon sugar
- 2 cups cottage cheese
- 1 teaspoon grated fresh orange peel
- ½ cup granola
- Torn assorted greens, washed and dried
Method:
Place 1 cup strawberries, 2 tablespoons orange juice and sugar in blender. Cover; process until smooth. Set aside strawberry sauce aside.
Combine cottage cheese, remaining 2 tablespoons orange juice, orange peel and granola in small bowl. Arrange greens on salad plate; top with cottage cheese mixture and remaining strawberries. Serve with strawberry sauce. Makes 4 servings.
Cheese-Stuffed French Toast With Strawberry Sauce
Ingredients:
- 12 1-inch thick slices French bread
- ¼ cup powdered sugar
- 8 oz. tub reduced fat cream cheese
- 2 ½ cups low fat milk
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 4 egg whites
- 2 eggs
- vegetable cooking spray
- strawberry sauce (recipe below)
Method:
Cut a horizontal slit through bottom through the middle of each slice of bread to form a pocket. Combine powdered suar and cream cheese; stir well. Spread mixture evenly into bread pockets. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices in both baking dishes. Cover and chill 1 hour or until liquid is absorbed.
Coat a non-stick skillet with cooking spray and place over medium heat until hot. Arrange half of bread slices in skillet, and cook for 3 minutes. Turn bread over and cook for 3 more minutes, or until browned. Rpeat with remaining bread slices. Serve with Strawberry Sauce.
Strawberry Sauce
Ingredients:
- 4 cups sliced strawberries
- ⅓ cup honey
Method:
Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour.
