Strawberry abundance

[magid]

I stopped at Russo's, and they were having an extreme sale on half-flats of strawberries. They looked gorgeous, and smelled good, so I now have a lot of strawberries.

The debate: what to do with them?
Current thoughts include:

• chocolate-dipped strawberries
  
• strawberries with dumplings
  
• strawberry-plum jam
  
• frozen strawberries, for later smoothies
  
• just plain sliced strawberries

More than one option would work; there's a lot of fruit. But I can't seem to decide, so... opinions? other suggestions? If I make something that should be eaten reasonably soon, would you be willing to help eat it?

Comments

[aliza250.livejournal.com]

Strawberry pizza (I'll see if I can find you a recipe)
Strawberry shortcake
Strawberry pie
Strawberry ice cream
Strawberry spoom (non-dairy fluffy ice cream)

[fj.livejournal.com]

I would like to volunteer for human trials of all suggestions.

[magid.livejournal.com]

If I make any of them, you're on the list of subjects :-).

[magid.livejournal.com]

I've seen fruit pizza before (sweet crust, whipped cream, fresh fruit); is this in the same family?

Strawberry shortcake might work; I've never made that before.

Mmmm... pie is always a good thing...

I'm not as interested in ice cream, usually, and don't have an ice cream maker, so dairy or pareve versions are unlikely.
Er, 'spoom'? I like the sound of it, and it's not an ice cream-y sound at all. More of an earthy fungus or something.

[aliza250.livejournal.com]

Spoom is, according to RecipeSource's definition, "An Italian favourite - a mix of sorbet and soft meringue."

Basically, take beaten egg whites and fruit, and freeze. For example, http://www.recipesource.com/desserts/07/rec0764.html

[magid.livejournal.com]

I like sorbet, and I like meringue... spoom is back on the in-list :-). Well, except that I don't have an ice cream maker for making sorbet. I might have to try making spoom with extant sorbet instead. Er, after Pesach, though.
[Though technically it would make an excellent Passover dessert, I don't use my freezer on Pesach, due to a lack of anywhere else to put a bunch of frozen things I won't ditch.]

[bitty.livejournal.com]

Strawberry matzohcake.

[magid.livejournal.com]

Ugh.

That is Just Wrong.

*innocent shrug*

[bitty.livejournal.com]

what would i know of strawberries?

Re: *innocent shrug*

[magid.livejournal.com]

*snerk*

(Really, have you tried any of the Passover cake-things? They're usually unpleasant, or so much not-cake that it doesn't fit the cake-space. And expensive.)

[bitty.livejournal.com]

Eh. Garbage disposal would be my route ;)

[magid.livejournal.com]

No surprise there, since the strawberries seem to persist in refusing to be bananas.

[bitty.livejournal.com]

They really should get over that.

[magid.livejournal.com]

You know, they're just like all those other fruits that persist in being individuated, rather than accepting the Banana Borg collective.

[bitty.livejournal.com]

That's what you think. It is all falling together.... muahahahahaha.

[cellio]

If you've still got flour (or frozen pie crusts) to use up, like I did earlier tonight, do what I did:

Strawberry Tart (recipe from Cariadoc & Elizabeth's Miscellany)
2 C sliced strawberries
half stick butter, melted
0.5C to 1C sugar (to taste)
0.5C bread crumbs
4 egg yolks

Combine, pour into crust, bake at 375 for 20-25 minutes. Yummy!

[magid.livejournal.com]

I definitely have flour left (only about 2 pounds or so), so this would work. It sounds yummy.

It also reminds me (because of the eggs in the filling) of a lemon pie recipe, with thinly sliced lemons and sugar that sit for a day, then mix with egg and pour into pie crust and bake. It's a wonderful pie, if one likes peel; I have yet to find anyone else nearly as enthusiastic about this pie as I am, though.

[cellio]

Ooh, that sounds yummy! And I love candied citrus peel (lemon or orange; never tasted lime), though I'm too lazy to make it myself. This sounds like it would be evocative of that, kind of.

[magid.livejournal.com]

Here's one recipe for Shaker lemon pie (I don't put milk or sugar on top). Looking at this recipe, I think I've underbaked mine, since it was a bit runny (but still very yummy; the runniness wasn't in an undercooked-egg sort of way, but more in a syrup sort of way).

I've been too lazy to make candied peel myself, and now have a preference for using organic citrus when I'm eating the peel. It can be difficult to find some of the less standard citrusi organic (limes almost never show up around here, anyway).

[queue.livejournal.com]

I saw some rhubarb at Stop & Shop today.

[magid.livejournal.com]

Heh. And this time Russo's didn't have any.

[ichur72.livejournal.com]

If you have a food processor or blender, try puree-ing the strawberries and mixing them with vanilla pudding. It's good on its own or as a pie filling.

[magid.livejournal.com]

Mmmm... pudding. I haven't had pudding in ages. Yum. I wouldn't've thought to put strawberries in it, though. Sounds like it would be reasonably easy and yummy.

I suspect that the strawberries would also work with chocolate pudding.

[ichur72.livejournal.com]

Mmm ... just thought of something else. Well, OK, a couple of something elses. 1) Chocolate cake in very thin layers, with pureed strawberries in between each layer. 2) Chocolate pudding with a layer of pureed strawberries on top.

Anyway, I know the vanilla pudding thing is good. I made a pie like that for someone's birthday once, and licking the bowl was a lovely experience.

[magid.livejournal.com]

Mmm... both of those sound good too.

I wasn't doubting the vanilla pudding goodness, just already thinking in permutations (that's how most of my cooking happens).

[ichur72.livejournal.com]

Oh, no worries. I do the same thing. At least 50% of the time, my reaction upon reading a new recipe is, "Mmm, sounds good. But wouldn't it be even better if I changed this around like so and added a bit of this?" I just said something about the vanilla pudding because it's the only one of those ideas that's actually been field-tested. :)