With fresh local strawberries now appearing at the farmers’ markets and local fruit stands, now is a good time to enjoy them fresh in salads and desserts.
Today I’ve chosen two recipes with strawberries; the first is a mouth-watering fruit salad whose dressing makes the salad, and the second is strawberry chocolate icebox “cake.” Icebox cakes were popular back in the ‘70s and ‘80s. The melding of all the flavours is done in the refrigerator and although you need to put it together ahead of time, the combination of strawberries and chocolate make for a wonderful dessert. Today’s dessert recipe is great for summer, special occasions, and holidays. It’s cool, refreshing, and you don’t need to turn on the oven!
Fresh Fruit with Poppy Seed Dressing
1 banana, sliced
1/2 cup orange juice
1 tablespoon lime juice
2 tablespoons poppy seeds
1 tablespoon raspberry vinegar
1/4 teaspoon olive oil
1/4 cup raspberries
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup seedless red grapes
1 cup cubed watermelon
1 cup halved fresh strawberries
1 cup cubed cantaloupe
1 cup blueberries
1 cup sliced plums
In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat. Amazing!
strawberry icebox cake
1 quart fresh strawberries, divided
2-3/4 oz. packages instant chocolate pudding
2-1/2 cups milk
1-3/4 cups heavy cream
Graham crackers (about 20)
Chocolate sauce, for garnish (optional)
Place a stainless steel mixing bowl in the refrigerator while you prepare the strawberry-chocolate layer for this icebox cake.
Wash and hull strawberries. Set aside about 10-12 strawberries for garnish. Place remaining strawberries in a blender or food processor. Purée until smooth.
In a large mixing bowl, whisk chocolate pudding and milk together until creamy. Whisk in strawberry purée. Set aside. Take stainless steel bowl out of the refrigerator. Pour cream into bowl. Beat with a wire whisk or an electric mixer until mixture becomes fluffy. Set aside the whipped cream.
Line the bottom of an 8 x 8 baking dish with graham crackers, breaking graham crackers in half or quarters to fit. Spread half of the strawberry-chocolate pudding mixture over the graham crackers. Don’t worry if it’s a little runny. It will firm up as the icebox cake refrigerates. Top with another layer of graham crackers. Spread half of the whipped cream over this layer of graham crackers. Top with another layer of graham crackers, the remaining strawberry-chocolate mixture, another layer of graham crackers and remaining whipped cream. Refrigerate the icebox cake at least 4 hours or overnight.
To serve, cut into squares and garnish with fresh sliced strawberries and chocolate sauce.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every Wednesday and one Sunday per month.
