strawberries everywhere!

we went to the strawberry festival at Wilson’s Farm over the weekend and bought oodles of strawberries.  my husband, gil, loves all things strawberries.  i also bought some strawberries after work on friday at the copley farmer’s market.  my plan is to make some ice cream, jam, and vinaigrette out of these delightful gems.  my refrigerator is overflowing at the moment with fresh veggies & fruits from both markets.  i think i went a little overboard.

Strawberry Frozen Yogurt   

1 pound strawberries, rinsed and hulled

3 tablespoons light agave nectar

2 teaspoon kirsch

1 cup 0% greek yogurt

1 teaspoon fresh lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the agave and kirsch. And let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart

Recipe adapted from David Lebovitz

Strawberry balsamic vinaigrette

ingredients

▪   ½ cup chopped strawberries

▪   1 tablespoon balsamic vinegar

▪   3 tablespoons avocado oil

▪   1 teaspoon fresh lemon juice

▪   1 teaspoon light agave nectar

▪   Salt and pepper, to taste

Directions

Whisk together all the ingredients and pour over your favorite salad, meats, and even vanilla ice cream.

QUICK strawberry JAM WITH AGAVE NECTAR

▪    3 cups fresh strawberries, rinsed and hulled

▪    3/4 cup light agave nectar

▪    1 teaspoon arrowroot powder

▪    Juice of half a lemon

▪    2 tsp. spiced rum (optional–YES, the alcohol burns off. If you have creme de cassis, use that instead!)

2 tsp. maple syrup (optional–but good)

Combine all ingredients into a pot.  Bring to a boil while stirring constantly. Once it boils turn down the heat and simmer for 25 minutes (don’t stop stirring it!).  pour into mason jars.

Advertisements

About Emashita

Hailing from New Hampshire, I have re-invented this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site. I value simple ingredients & recipes, shorter the list the better!
This entry was posted in gluten free, recipes, refined sugar free and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s