Swistak Farm - Strawberry Recipes

Strawberry Natural
For each serving wash 1 cup of fully ripe strawberries.  Leave the caps and stems on. Drain until dry. Arrange the berries on a dessert plate and serve with a variety of dips like confectioners' sugar, sour cream, chocolate sauce, whipped cream, coconut, and chopped nuts.
The French version is to serve the strawberries with a bowl of port or Marsala wine and a mound of granulated brown sugar.  The berry is dipped into the wine and then into the sugar and popped into the mouth. Yummy!!!

Fresh Strawberry Pie
9 inch baked pie shell
1 quart strawberries
1 cup of sugar
1/4 cup of cornstarch
1 cup of water
red food coloring
Sort, wash, and hull the strawberries, but leave 6 to 8 choice berries with the caps on to be be used as a garnish.  
Crush half of the remaining berries, and sprinkle the mixture of sugar and cornstarch over them.  
Add the water.  
Cook over low heat, stirring constantly, until the mixture is thick and transparent.  
To improve the color, add a few drops of red food coloring.  
Cut the remaining berries into halves and spread them in the pie shell.  
Pour the cooked mixture over the strawberries.  
Chill.  When ready to server, cut the pie into 6 to 8 pieces.  
Garnish with a spoonful of sweetened whipped cream, or topping, and a whole strawberry. 
If the berries are extremely juicy, spread a thin layer of softened cream cheese on the pie shell to help keep the crust from becoming soggy.

Whipped Strawberry Topping
1 egg white
3 tablespoons of sugar
1 cup of crushed strawberries (fresh or frozen)
1 teaspoon of lemon juice
Beat egg white until foamy.  
Gradually beat in sugar, strawberries, and lemon juice.  Continue beating until stiff and fluffy.  
Serve immediately as a topping for sponge or angel food cake.
Swistak Farm u-pick strawberries
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