Last Modified: Tuesday, April 02, 2013 5:37 PM
If you enjoy fruits, here is a thought that will make you want to start hop scotching and jump roping like a third-grader leaving class on the last day of the school year.
April is upon us, and if you are up-to-date with seasonality food guides, then the strawberry — which is being harvested in places like Hammond, Independence and Ponchatoula — probably is in your stream of consciousness.
The fruit can be bought all year either in grocery store produce sections or in frozen foods aisles. But think about it. Isn’t it grand to be able to bite into and savor the flavor of a fresh strawberry grown in Louisiana at the time of the year it is meant to be eaten?
I am not going to get on the proverbial soap box to preach about the ills of flavorless mass produced food that a large portion of the free world eats.
Oops ... couldn’t help myself.
But at a time when locally planted, locally grown and locally prepared is the dominant thought among food purist, it makes sense to at least eat as many Bayou State strawberries as possible.
For breakfast, lunch, dinner, in-between meal snacks or just for the delicious fun of it, Louisiana strawberries are the type of fruit that only give, not take away, from a dish.
What follows is an easy strawberry pie and a frozen pop recipe. The emphasis here is placed on an accessible ingredient that is prepared in a way that the natural flavor is not hidden.
Buy Louisiana strawberries and enjoy.
• 2 baked 9-inch pie shells
• 1 can condensed milk
• Juice of one lemon
• 1 large container whipped topping
• 3 cups strawberries, cut into small pieces
• Mix lemon juice with condensed milk. Add whipped topping and mix thoroughly. Add cut-up berries and pour into pie shells. Chill.
• 1 pound hulled strawberries
• 1/3 cup sugar
• 1/4 cup heavy cream
• 1 teaspoon fresh lemon juice
• Puree strawberries in a blender. Set a fine strainer over a bowl; strain strawberry puree, discarding solids. Whisk in sugar, heavy cream, and lemon juice until sugar dissolves. Pour strawberry mixture into four 3 ounce ice-pop molds.
• Transfer molds to the freezer and freeze until slushy, about one hour. Insert a popsicle stick into each mold and freeze until pops are solid, about three hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.
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Eric Cormier writes about food every Wednesday. Contact him at firstname.lastname@example.org or 494-4090.