Gather friends and enjoy the fruits of your labor with these delicious desserts
Islander Alicia Cahill, aka The Kitchen Chick, shows us how to enjoy fresh berries in salads, cocktails, cakes and more all sweet summer long.
Salad with Berries, Pecans & Goat Cheese in Raspberry Vinaigrette
For the dressing:
2½ tablespoons raspberry vinegar
5 tablespoons vegetable oil
¼ cup honey
½ teaspoon Dijon mustard
2 tablespoons finely minced shallots
¼ teaspoon salt
1⁄8 teaspoon freshly ground black pepper
For the salad:
7 ounces salad mix
1½ cups strawberries, stemmed and sliced
½ cup blueberries
½ cup pecans, toasted
4 ounces goat cheese, crumbled
Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small jar, seal lid and shake vigorously to blend.
In a large bowl, combine salad mix, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated.
Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top. Serve immediately.
Easy Strawberry Bacon Chicken
½ cup chopped yellow onion
1 garlic clove, minced
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar
1 cup strawberry preserves
2 jalapeños, finely chopped
Kosher salt and black pepper
2 pounds chicken thighs, at room temperature
5 strips bacon, cooked and chopped
In a medium pot on medium-high heat, add the onion, garlic, ketchup, Worcestershire sauce, brown sugar, preserves, jalapeños, a pinch of salt and plenty of coarse ground black pepper.
Bring the mixture to a simmer and cook until slightly reduced and thickened. Remove the marinade from the heat.
Preheat oven to 400 F and line a rimmed sheet pan with parchment. Season chicken with salt and pepper and arrange in one layer in the prepared sheet pan, leaving about an inch between each piece to allow the air to circulate. Bake until the chicken is almost done, about 25 minutes, then remove and glaze with the marinade. Move the chicken to the bottom rack and turn on the broiler. Cook until the glaze caramelizes, about 8 minutes.
Remove chicken from the oven and transfer to a serving platter. Sprinkle with bacon and serve.
Strawberry Jalapeño Margarita
Makes 2 drinks
1 cup ripe strawberries, green tops removed
½ inch jalapeño pepper
Juice of 2 limes
2 teaspoons agave nectar
4 ounces silver tequila
Sparkling water, to top
Combine the strawberries, jalapeño pepper and lime juice in a blender and process until smooth. Pour the contents of the blender in a shaker.
Add the agave nectar and tequila and a handful of ice. Secure the lid on the shaker and shake for 30-60 seconds to mix and chill the margarita.
Strain the juice out and serve over ice with a splash of sparkling water.
Frozen Strawberry Margarita Pie
For the crust:
1¼ cups smashed pretzels
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the filling:
1 pound strawberries, halved
Zest of 3 limes
¼ cup fresh lime juice
1 (14-ounce) can sweetened condensed milk
2 tablespoons tequila
1½ cups chilled heavy cream
Garnish: small strawberries, pretzels
For the crust: Adjust the oven rack to the middle of the oven and preheat oven to 350 F.
Stir together pretzel crumbs, sugar and butter in a bowl until combined well, then press mixture evenly onto bottom and up sides of a buttered 9-inch pie plate.
Bake the crust for 10 minutes, remove and then cool in pie plate on a rack for about 30 minutes.
To make the filling: Purée the strawberries, zest, lime juice, condensed milk and tequila in a blender until just smooth, then transfer to a large bowl.
In a separate bowl, beat cream with an electric mixer at medium speed until it just holds stiff peaks. Gently fold 1⁄3 of cream into strawberry mixture, then fold in the remaining cream.
Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours.
Before serving, remove the pie from the freezer and let soften in refrigerator, about 40 minutes (pie should be semisoft).
Pound Cake with Strawberry Glaze
For the cake:
1 cup unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
For the glaze:
2½ tablespoons strawberry purée, see recipe
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
For the purée:
½ pint strawberries
Preheat oven to 325 F and prepare a 12-cup Bundt pan by buttering and flouring the inside.
In the bowl of a stand mixer, add the butter and beat for 2 minutes on high speed. Slowly add in sugar and continue beating on high speed for an additional 4 minutes. The butter-sugar mixture will become pale yellow and fluffy.
Next, add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
In a medium bowl, whisk together the flour, salt and baking soda.
Turn the mixer down to the lowest speed, and slowly add the flour mixture in two increments. Be careful not to over beat.
Lastly, add the buttermilk and vanilla, mixing until just combined.
Pour batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan on a wire rack for 30 minutes, then invert it onto a serving plate. Allow cake to cool completely.
While the cake is cooling, prepare the strawberry purée.
For the strawberry purée: Remove the stems and wash half a pint of strawberries thoroughly. Transfer the strawberries to a food processor or heavy duty blender and purée until smooth.
Add strawberry purée to a small pot and cook over medium heat for 15 minutes, stirring frequently. The strawberries will reduce and thicken. Transfer the purée to a bowl and cool to room temperature.
For the glaze: Once the cake has cooled completely, whisk together 2½ tablespoons of the strawberry purée, powdered sugar, vanilla and lemon juice until smooth and thick, but pourable.
Glaze top of cooled cake, let set for 10 minutes, then serve.