California Strawberry Festival

Strawberry Recipes

Enjoy a sampling of our California Strawberry Festival Favorites! 

VINAIGRETTE

6 tablespoons pure maple syrup

2 teaspoons lime zest

4 tablespoons fresh limejuice

1 tablespoon extra light tasting olive oil

2 1/2 teaspoons hot sauce (ie: Tapatio)

SHRIMP

1 tablespoon olive oil

1 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)

1 teaspoon fresh ground lemon pepper

3 tablespoons Hotty Maple Vinaigrette Coleslaw

2 cups California Strawberries, washed, stems removed

1 (10-12 ounce) package coleslaw without dressing (B cups shredded cabbage)

1 cup stringless sugar snap peas, washed, cut diagonal in half

1/+ cup chopped green onions

U3 cup chopped basil and 2 leaves for garnish

1/z cup roasted pistachios, shells removed

fresh ground pink sea salt and fresh ground black pepper 2 whole basil leaves 

•    One cup sliced strawberries
•    One quarter cup spiced rum
•    Two tablespoons chopped mint
•    Two tablespoons lime juice
•    One teaspoon salt
•    One quarter cup honey
•    One pound raw peeled and deveined thirty-one to forty count shrimp
•    Twenty whole average size strawberries, trimmed
•    One quarter cup powdered sugar
•    Twenty (four inch long) pieces scallion greens

In a blender add the strawberries through honey.  Run on high speed until well blended.  Pour half the mixture into a large sealable plastic bag place the remaining into a small bowl.  Add the shrimp to the plastic bag, remove excess air, seal and marinate for 20 minutes.  Remove shrimp from marinade and discard marinade.

Preheat a grill or grill pan to manufacture’s instruction.   Roll whole strawberries in the powdered sugar and then thread the strawberries, shrimp and scallions onto skewers.  Place on the grill and cook for about two minutes a side basting occasionally with the reserved marinade.  Remove from grill.  

Scallion Rice

•    One cup and three quarter cup low sodium chicken broth
•    One cup long grain white rice
•    Two tablespoons honey
•    One half teaspoon kosher salt
•    One quarter cup scallion
•    One tablespoon finely grated lime zest
•    One half tablespoon chopped fresh mint
•    One quarter cup chopped strawberries

In a two-quart saucepan add the chicken broth, rice, honey and salt.  Heat to boiling; stir once or twice. Reduce heat, cover and simmer fifteen minutes. If rice is not quite tender or liquid is not absorbed, replace lid and cook two to four minutes longer.  Remove from heat and place into a large bowl.  Add the scallions through strawberries. Fluff with fork. Serves four.

Presentation:
Place Strawberry Scallion Rice on a large serving platter (lined with banana leaves if desired) and arrange the Mojito Strawberry Shrimp Skewers pleasingly across the top.  Garnish with additional mint, lime zest and /or lime wedges.

STRAWBERRY JALAPENO POPPERS     A wonderful treat for snacking while watching the big game.

Courtesy of Berry Blast Recipe Contest finalist Allan Oerlemans of Ventura, CA 

•    1 Package egg roll wrappers
•    4-5 Medium sized Jalapenos
•    1 package cream cheese (alternate, use strawberry cream cheese)
•    1 container of fresh strawberries
•    Oil for frying
•    Powdered sugar

Cut egg roll wrappers into four squares.

Remove tops from jalapenos, slice long way. Remove seeds and membrane. Slice long way again. Cut into 1 to 1 1/4 inch slices.

Remove the stem and chop strawberries.
Divide cream cheese into approximately 1 tablespoon pieces.

Assembly:
Place an egg roll wrapper diagonally, so it appears as a diamond.
Place jalapeno slice across wrapper.
Place approximately 1 tablespoon of cream cheese (or strawberry cream cheese) on top of jalapeno.
Spoon approximately 1 teaspoon (heaping) of strawberries on top of cream cheese.
Fold three corners of the wrapper in, then roll.
Use a small amount of water to help hold the wrapper closed.

Fry in oil until golden brown. Remove from oil onto a bed of paper towels. Dust with powdered sugar. Serve with strawberry jam, and an ice-cold strawberry beer. 

OXNARD STRAWBERRY PIZZA

Every year, the longest line at the California Strawberry Festival non-profit food booths is the one for the Rio Mesa High School Strawberry Pizza. That pizza recipe is a coveted secret, but here is a great substitute courtesy of a proud Rio Mesa alum.

• 1 quart fresh, ripe California strawberries, sliced
• 8 oz. Strawberry preserves 
• 8 oz. Cream cheese, softened 
• 1/4 cup water 
• 2 eggs 
• 1/2 cup brown sugar, firmly packed 
• 1 tsp. cinnamon 
• 1/2 cup crushed pecans 
• 1/2 tsp. vanilla 
• 1/2 cup sugar 
• Cointreau liqueur, optional 
• 1 package yellow cake mix

In a large mixing bowl, combine the yellow cake mix, water, eggs, brown sugar, 1/2 teaspoon cinnamon and pecans. Mix well. Divide mixture between two foil lined pizza pans, pressing to form a crust. Bake at 350 degrees fro 20 minutes. Let stand until cool and separate crusts from foil. Combine cream cheese, vanilla, sugar and 1/2 teaspoon cinnamon. Using an electric mixer, beat until creamy. Spread mixture on cool crusts. Arrange strawberries on cream cheese layer. Warm preserves in a saucepan. Add enough Cointreau to thin to desired consistency and pour over berries. Serves 12. For more delicious strawberry recipes, purchase the California Strawberry Festival Collector Recipe book, available Festival weekend at the souvenir tent.

STRAWBERRY BUTTER

A wonderful addition to fish, poached, broiled or grilled.
Courtesy of Niki LaMont, Satellite Beach, FL

• 8 oz. unsweetened frozen strawberries 
• 1 tbsp. crystallized ginger 
• 1 oz. full-flavored rum 
• 2 tbsp. sweet butter 
• 1 tbsp. quick mixing flour

Puree berries, ginger and rum in blender. In medium saucepan, melt butter over medium heat. Add flour and cook, stirring for one minute. Add strawberry puree and cook, stirring for five more minutes. Spoon a portion over each fish serving. Yum