Strawberry Party!!!

It is Strawberry season y’all and this means delicious salads, desserts, jams and so much more. Strawberries grow great in Texas and are a part of many home growers and local farmers’ bounties for this season. We at Cote Catering love our little red friends and want everyone to share in the delight that is Strawberry PARTY!

Texas has a rich history with the lovely Strawberry. In 1900 Clara Barton of the American red Cross introduced Strawberries to the Pasadena area after the hurricane of 1900 and the community found in them a very profitable and prolific crop that managed to not only support their community but help it grow. Places like Poteet and Pasadena still celebrate their Strawberry history with a festival each year.

Strawberries come in several varieties Sequoia, Douglas and the south’s most popular, Chandler. Most Strawberries in Texas are June bearing but with our Texas weather that usually makes them start popping out their luscious little berries at the end of Spring.

Strawberries are high in antioxidants, great for regulating blood sugar, and are a natural anti-inflammatory. However, to get their best nutritional value they need to be fresh. So you know what that means, LOCAL! Frozen strawberries lose up to 60% of their nutritional value and can become mealy and overly tart.

There are many great recipes you can make with fresh Strawberries; heck you can even eat them off the vine (though we encourage rinsing). Chef Cote has put together some of her favorites to inspire you to go local and get some juicy red lovelies into your meals this season.

Grilled Lamb Chops with caramelized strawberries & coriander

1 lamb rack

salt & ground pepper

1 T red wine vinegar

1 T brown sugar

1 small onion, diced

1 t ground coriander

1/2 t cayenne

2 c strawberries, whole

1/2 c fresh mint, chiffonade

Preheat grill. Pour vinegar into a saucepot and add sugar, onion, coriander, cayenne, salt & pepper. Bring the mixture to a quick simmer and cook until the onions soften. Stir in the strawberries and continue cooking just long enough for the mixture to heat through. Use immediately or refrigerate for up to 2 weeks.

Before grilling the lamb, pat the chops dry with paper towels and season them to taste with salt & pepper. Grill, turning once, until cooked through. Slice into chops & serve lamb chops with a generous amount of sauce and garnish with mint.

Strawberry Honey Vinaigrette:

1 small shallot, chopped

½ c strawberries, chopped

¼ c extra virgin olive oil

2 T local honey

1 T grainy mustard

3 T apple cider vinegar

salt & pepper to taste

blend in a blender until smooth

for Salad:

4 c spring lettuces, washed & dried

1 c fresh mixed herbs (such as parsley, dill, tarragon, basil, mint, oregano)

½ c goat cheese, crumbled

Place the lettuces & herbs in a large serving bowl & toss well. Shake vinaigrette, pour half of it over the lettuce/herb mixture; toss gently until well coated, add more as needed. Top with strawberries and crumbled goat cheese.

Oven dried strawberries & black pepper with zabajone

1c heavy cream, whipped until stiff

1 pint of strawberries, washed

1 c egg yolk

1 c sweet marsala wine

¾ c turbanado sugar

preheat oven to 250°. chop off green part of strawberries & place cut side down slowly roast strawberries until dry (about 4 hours) or leave in gas oven over night with no temp.

on a double boiler, whisk together the yolk & sugar until sugar in dissolved. slowly add wine. continue to cook until mixture forms a custard like consistency. place in serving bowls & cool. top with fresh cream & dried strawberries.