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.

Packing a Punch with Rhubarb

  

The weather's warming up...here's a cooling punch to beat the heat. Food Editor Mark Hagen with Taste of Home Magazine came by Tonia's Kitchen to talk about a delicious rhubarb punch that's incredibly simple to make.

Prep: 10 min. • Cook: 20 min. + cooling Makes: 24 servings

3 qt. diced fresh or frozen rhubarb 

4 1/2 cups sugar 

3 qt. water 

1 can (6 oz.) frozen orange juice concentrate, thawed 

3 Tbsp. lemon juice, Lemon-lime soda

In a heavy saucepan, bring rhubarb, sugar and water to a boil. Boil for  15 minutes; cool and strain. Stir in orange and lemon juices. Chill. For each serving, combine 1/2 cup rhubarb syrup and 12 oz. soda; serve in a chilled glass

A Natural Fix for the Common Cold

 

It's called Elderberry, and it's got the wisdom of the ages...at least when it comes to fighting colds and flu.  Rosemary Gladstar, who wrote the new cookbook Medicinal Herbs, talked to Tonia's Kitchen about Elderberries and how they work to warm the body when its cold outside.  Rosemary told Tonia about the ways she prepares Elderberry to work as a tonic, in fighting what makes you sick.  She says Elderberry syrup, taken as a shot in the morning really works wonders with your body.

1 cup fresh or ½ cup dried Elderberries
3 cups Water
1 cup Honey

1. Place the berries in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer over low heat for 30 to 45 minutes.
2. Smash the berries. Strain the mixture through a fine-mesh strainer and add 1 cup of honey, or adjust to taste.
3. Bottle the syrup and store in the refrigerator, where it will keep for 2 to 3 months.

Caution: Use only blue/black elderberries; the red ones are potentially toxic.