Pizza...Like You've Never Had It

And that's because it's a sweet, dessert pizza. Dina Guillen, who wrote the new cookbook Pizza On A Plank, stopped by Tonia's Kitchen to talk about her Strawberry Mint Pizza with Lemon Glaze. And like all the pizzas in her cookbook, Dina told Tonia you don't bake this pizza, you grill it on a plank, hence the name. Dina says she's been using a plank to grill for about 20 years, and wanted to play around a little. Pizza was a natural move, and when she tried grilling her pizzas with strawberries, they were a hit! Dina says grilling with smoke really mixes well with the sweetness of strawberries, and compliments the sauce, which is a Ricotta base. Spinkle on the mint, and you've got a deliciously sweet treat! 

Drink Your Strawberries

 

   

You'll be amazed at what you can do with this Strawberry recipe. For example, it could also be used as a drink livener-upper or as a dessert topping, or in a number of other uses. Nancie McDermott, who wrote the new cookbook Fruit, came by Tonia's Kitchen to talk about her recipe for Strawberry Shrub. Admittedly, it's an interesting name, but the result will give you something pretty special.  Nancie told Tonia, like as before, you can use either fresh or frozen strawberries to make this and note it will take a few days to finish.  But as Nancie noted, it's worth it!


• 3 cups apple cider vinegar
• 3 cups trimmed and quartered fresh or frozen strawberries
• 3 cups sugar




1. Prepare a large glass jar with a tight-fitting lid as directed in “How to Sterilize Jars for Storing Jams and Preserves in the Refrigerator." In a medium saucepan, heat the vinegar until it is just about to break into a bubbling boil and remove it from the heat. Place the strawberries in the prepared jar and pour the vinegar over them, making sure they are covered by an inch of vinegar. Let cool to room temperature and then cover tightly. Set aside in a cool, dark place for 24–48 hours (be sure the jar is not exposed to heat or light). Strain the vinegar into a medium saucepan and discard the solids. Add the sugar to the vinegar and bring to a rolling boil, stirring to dissolve the sugar. As soon as the sugar is dissolved, remove the pan from the heat and let the shrub cool to room temperature. Pour the shrub into a clean, sterilized jar and cover tightly. Store in the refrigerator for up to 6 months.

A Different Kind of Fruit Bread

   

You've heard of banana bread and raisin bread, how about Strawberry Bread. Nancie McDermott, who wrote the new cookbook Fruit, told Tonia's Kitchen about a delicious recipe that's a perfect bread for summer, or whenever. Nancy told Tonia you can use fresh or frozen strawberries,and combine that with cinnamon. You can serve it hot or cold and use it for parties or just a delicious snack!

• 2 cups whole fresh strawberries
• 3 cups all-purpose flour
• 2 cups and 1 Tablespoon granulated sugar divided, 1 Tablespoon to sprinkle on strawberries, 2 cups for batter
• 1 Tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chopped walnuts or pecans unsalted
• 1 1/4 cups vegetable oil
• 4 large whole eggs beaten

Instructions

• Preheat oven to 350 F. Prepare two loaf pans, each measuring 9 x 11 inches. Pre-grease the pans and line the bottoms with parchment paper.
• In a large bowl, coarsely chop the strawberries. Sprinkle the fruit with one tablespoon of sugar. Set aside.
• In a medium bowl, whisk together the flour, remaining 2 cups sugar, the cinnamon, salt and baking soda. Toss in the walnuts and combine well.
• Mix the strawberries well and slowly add the vegetable oil and eggs. Using a wooden spoon, stir and combine the ingredients.
• Add the dry ingredients of flour to the mixture and blend well till there are no more traces of flour.
• Divide the batter into two. Pour each into the loaf pans.
• Bake at 350 F for 45 to 50 minutes. Check to see if loaf bread is done by piercing the center with the edge of a sharp knife and if it comes clean, the Strawberry Bread is done.
• Turn the loaf bread over and place on the cooking rack. Slice the bread and serve warm or chilled.

No Sugar For This Cobbler

 

And the reason you don't have to add sugar (unless you really want to) is that the berries that are going in this cobbler are sweet enough! Ali Rosen, who wrote the new cookbook 15 Minute Meals, stopped by Tonia's Kitchen to talk about her recipe for cobbler that includes a biscuit dough top. Ali says if you're trying to cut back on sugar, still want a delicious dessert, look no further! Ali says you don't have to choose the berries, you can make this with whatever you have on hand. Give this a try and savor the delicious taste of those stewed berries with the flaky biscuit crust.

• 1 Package (16 ounces) Strawberries, sliced
• 1 Package (6 ounces) Blackberries
• 1 Package (6 ounces) Raspberries
• 1 Package (6 ounces) Blueberries
• 2 Tablespoons fresh lemon juice
• 1/2 Cup plus 4 tablespoons sugar, divided
• 3 Tablespoons cornstarch
• 1 1/2 Cups all-purpose flour
• 1 1/2 Teaspoons baking powder
• 6 Tablespoons butter, chilled and cut into pieces
• 3/4 Cup heavy cream
• Whipped cream or ice cream

1. PREHEAT oven to 350°F.
2. COMBINE berries and lemon juice in a medium bowl.
   
3. SET ASIDE berry mixture.
   
4. MIX cornstarch with 1/2 cup sugar in a small bowl.
   
5. POUR cornstarch mixture over berry mixture.
6. STIR berry mixture gently until ingredients are evenly combined.
7. POUR berry mixture into a 2-quart, or 9 x 9-inch, baking dish.
8. SET ASIDE berry mixture.
9. PLACE flour in a large bowl.
10. ADD 3 tablespoons sugar.
11. ADD baking powder.
12. CUT IN butter with a pastry blender or two knives until mixture resembles coarse crumbs.
13. STIR IN cream to make a soft dough.
14. DROP spoonfuls of dough over berry mixture.
15. SPRINKLE remaining 1 tablespoon sugar over dough.
16. BAKE about 50 minutes or until top is well browned and juices are bubbly.
17. SERVE warm with whipped cream or ice cream.

A Step Beyond Shortcake

 

  






Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!


• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey
1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.

Similiar to a Strawberry Syrup

   

You'll be amazed at what you can do with this Strawberry recipe. For example, it could also be used as a drink livener-upper or as a dessert topping, or in a number of other uses. Nancie McDermott, who wrote the new cookbook Fruit, came by Tonia's Kitchen to talk about her recipe for Strawberry Shrub. Admittedly, it's an interesting name, but the result will give you something pretty special.  Nancie told Tonia, like as before, you can use either fresh or frozen strawberries to make this and note it will take a few days to finish.  But as Nancie noted, it's worth it!

• 3 cups apple cider vinegar
• 3 cups trimmed and quartered fresh or frozen strawberries
• 3 cups sugar

1. Prepare a large glass jar with a tight-fitting lid as directed in “How to Sterilize Jars for Storing Jams and Preserves in the Refrigerator." In a medium saucepan, heat the vinegar until it is just about to break into a bubbling boil and remove it from the heat. Place the strawberries in the prepared jar and pour the vinegar over them, making sure they are covered by an inch of vinegar. Let cool to room temperature and then cover tightly. Set aside in a cool, dark place for 24–48 hours (be sure the jar is not exposed to heat or light). Strain the vinegar into a medium saucepan and discard the solids. Add the sugar to the vinegar and bring to a rolling boil, stirring to dissolve the sugar. As soon as the sugar is dissolved, remove the pan from the heat and let the shrub cool to room temperature. Pour the shrub into a clean, sterilized jar and cover tightly. Store in the refrigerator for up to 6 months.