Fresh strawberries offer taste -
and rich history to many dishes

at the plate

- THE FIRST salute to straw-
berries appeared in The
eos Angler.in 1655 when Williara
-:' Butler wrote, “Doubtless God
could have made a better
‘berry, but doubtless God |
never did.”..-
Strawberries were sold in the
“* streets of London during the reign of
‘Henry V1 in the 15th century, |
according to Food by Waverly Root.
In the 16th century, this member of
the rose family became a familiar
‘sight in Paris as well. In Victorian.
“times, women applied crushed,

_ Strawberriés to their faces as a beau- ,

“ty treatment and freckle remover.

‘French women bathed in strawberry .

"water to attain velvety skin. :. ~:
But taste. was not overlooked, as
“Butler’s praise proves..."
ane Today, fresh ‘strawberries ai are -
available nearly year-round with the
--largest supply coming from

California, but none taste as sweet as .

our local B.C. berries.’
Naturally sweet strawberries
“sparkle in every course. Select
“plump, well-rounded berries with
‘fresh green caps. Look for fully Fipe

| Canada has the first.

Cordon Bleu. School al |

_ | Le Cordon Bleu
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& All courses taught by

professional French Chef

Bat and Intermediate Cuisine

i and Basic and Advanced Pastry

"’ COURSES COMMENCE
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FAX: (613) 224-9966

red berries; once picked, they do not
continue to ripen,
Try these recipes for the very last

batch of local berries.

Refreshing Salad

Toss tom spinach and romaine
lettuce leaves with halved strawber- ,
ries, fresh orange slices and sliced
grecn onions in a large bowl. Dress
with a prepared reduced-fat vinai-
grette whisked with some low-fat’
sour cream and a little hot- sweet
mustard.

Breakfast. Bonanza

Top small toasted ‘talian bread |.
Shells (suck as Boboli) with a mix-
ture of ricotta cheese and coarsely
chopped strawberries sweetened
with honey and flavored with cinna-
mon. Cut into quarters and serve

‘ with coffee, tea or fruit juice.

Fruit Slush

Freeze apricot nectar in an ice-
cube tray. In the container of an
electric blender or food processor
combine apple juice, strawberries.
and a few. apricot ice‘cubes. Blend,
turning machine on and off, until
mixture is siushy. Pour into glasses.
Garnish with mint sprigs and serve
with straws and Spoons. .

Delicious Dip

Flavor plain non-fat yogurt with

‘ thawed lemonade concentrate. Mix,

in some freshly grated lemon peel: ;

and finely chopped toasted almonds:

sweeten with honey, to taste.
Serve in a smal! bow! as a dip

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NEWS photo Mike Wakotiald -

WHETHER THEY'RE used as beauty products or ina dessert, straw-
berries should be plump, well-rounded and have fresh green caps. ©

for strawberries.

Strawberry Sangria Ice

2 pint baskets of strawberries :
% c, sugar .
1c. dry red wine
2 Tbsp. lemon juice
14Tbsp. frozen orange juice concen-
trate, thawed
Sparkling water
Orange slices
Mint sprigs, for garnish
Ina large bowl, crush a half-bas-
ket of the strawberries with the

-sugar. Add wine, lemon juice and

orange juice concentrate, stirring to
dissolve ‘Sugar. °

Ma

" Pour into shallow pan; freeze
until firm | to 2 inches around
edges, Stir to blend: freeze until’
firm. :

To serve, fill 4 stemmed glasses
with spoonfuls of sangria ice and the
remaining strawberries, halved.
(reserve 4 whole berries for garnish).

‘Fill with sparkling water, Garnish

with whole strawberries, orange.

‘slices and mint sprigs. Serve with

spoons and straws. . |

Makes 4° servings.

Kasey Wilson is a food, wine and
travel writer, restaurant reviewer and -
British Columbia’ contributor to’.
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