Very Berry Spring Recipes

Inside the Ingredients

Spring has sprung, and soon, there will be strawberries. Local strawberries that begin to come out in late spring are a completely different fruit than what we are used to eating year round. They are sweeter, smaller, and bursting with flavor in comparison. To highlight these attributes, we like to try new dishes that put berries front and center.

In this strawberry-misu, we have made the perfect no-bake strawberry shortcake. And to eat our vegetables before we enjoy dessert, we have created a simple salad that gets dressed in a luxurious strawberry vinaigrette and served with crispy goat cheese fritters. We love Bardenhagen Berries strawberries and preserves for these recipes. For local goat cheese, we recommend Idyll Farms in Northport or Maple Leaf Farm & Creamery in Falmouth.

Strawberry-Misu

Espresso takes a break to allow spring to shine in this no-bake favorite.

Ingredients
Two 7 oz. packages of lady fingers
1 quart of strawberries, hulled, cut into small pieces
1/2 cup water
1/2 cup sugar
1/3 cup strawberry preserves or jam
Juice of 1 lemon (3 tablespoons)
8 oz. cream cheese, at room temperature
4 oz. mascarpone cheese, cold
1 tablespoon vanilla extract
3/4 cup powdered sugar
Pinch of salt
4 cups heavy cream
1/4 cup freeze dried strawberries, finely ground into a powder

To make the syrup: Combine the water, sugar, strawberry preserves, and lemon juice in a small pot. Cook over medium heat until it just begins to boil and you can see that the sugar and jam have dissolved. Pour into a small rectangular container (one that the ladyfingers can fit into) and set aside to cool completely.

To make the whipped cream: In a large bowl, combine the cream cheese, mascarpone, vanilla, powdered sugar, and pinch of salt. Beat until smooth. Add 1 cup of the cream, and whisk until smooth. Add the remaining 3 cups of cream and whip into stiff peaks.

To assemble: Start by creating a work station with the ladyfingers, syrup, and a 9-by-13 inch baking dish lined up in that order. Have the chopped strawberries and cream nearby. Test out how you are going to arrange the ladyfingers in your dish before you start. We prefer two rows of nine, but double check the pattern you are going to use before starting. (You should use approximately three of the four sleeves.) Take one ladyfinger, hold it sugared side down, dip and hold into the syrup for one second. Flip over the ladyfinger to sugared side up and place into your pan. (Unlike tiramisu made with espresso, it’s important to hold the ladyfingers in the syrup just a smidge longer to allow the syrup to soak into them.)

Once you have the first layer of ladyfingers complete, spread on half of the whipped cream. Sprinkle on all of the strawberries. Repeat another layer of ladyfingers. Spread the remaining whipped cream on top. If desired for the top layer, spread a very thin layer of cream over the ladyfingers and put the remaining cream into a piping bag. Pipe lines over top to create a beautiful striped pattern.

Cover tiramisu and refrigerate for at least up to 24 hours, preferably 48, to allow ladyfingers to soften. Dust with freeze dried strawberry powder right before serving.

Crispy Fritters with Strawberry Salad

Golden brown, cheesy coins on top of strawberry dressed greens.

Goat Cheese Fritters Ingredients
1/2 cup quinoa, rinsed well
1 cup water
1/2 teaspoon kosher salt
4 oz. garlic and herb goat cheese
3 tablespoons olive oil

Salad Ingredients
1 pint strawberries, sliced
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
1/4 teaspoon each salt and pepper
4-5 oz. spring mix lettuce
1/4 cup finely diced red onion
Fresh strawberries for garnish

To make the fritters: In a small pot, combine the quinoa, water, and 1/4 teaspoon of the salt. Bring to a boil over medium heat, lower to a simmer and cover. Allow to cook for 15 minutes. Remove the lid and fluff with a fork. Let sit for two minutes. Add the goat cheese and remaining 1/4 teaspoon salt. Mix together until the goat cheese is completely incorporated. Set mixture aside off the heat to cool for 15 minutes.

Once cooled off, scoop into 2-tablespoon-sized balls and shape into small, thick patties. You should get around 16 total. In a large nonstick skillet over medium heat, add the olive oil. Once the oil is hot, pan-fry the patties until golden brown on each side, around three to four minutes per side. Allow to drain on a paper towel-lined wire rack.

To make the salad: In a large bowl, toss the spring mix and red onion together with a few tablespoons of the salad dressing (ingredients 1-5). A little goes a long way—you can always add more to your liking. Divide among four plates for a main dish, or eight plates as a starter. Divide the fritters among the plates, and garnish with a side strawberry.

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