Strawberries, Hot & Cold

Melty homemade organic strawberry ice cream—yum!

The summer solstice has come and gone, but we are still waiting for it to really be summer in Portland. (My two-year-old keeps eyeing the rain out the window and asking me, "Is it summer yet?") But we can't really complain, because for the past 3 weeks we've had an abundance of that most perfect of summer fruits—strawberries! Last night, in our daily attempt to keep up with the harvest, we made strawberry ice cream from my dear friend Molly Moon's new cookbook. Molly Moon's Homemade Ice Cream stores have a cult following in Seattle, and if you go there, you'll know why. But I have to say, the recipes in the book bring you pretty close to the ice cream store experience. Also: I don't miss the eggs in ice cream at all. I'm a Philadelphia-style convert.

My other go-to cookbook this summer: Super Natural Every Day by Heidi Swanson. Too many nutritious, delicious recipes in here to discuss, but since we're talking about strawberries, you must try her roasted strawberries. Luckily I found the recipe posted on Design*Sponge with permission, so I will re-post it here. Now go buy these books!!

Highly recommended for the summer!

Heidi Swanson's Roasted Strawberries (Photo credit: Heidi Swanson © 2011)

Roasted Strawberries

8 ounces / 225 g small to medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
1 tablespoon port wine
A few drops balsamic vinegar

Preheat the oven to 350F / 180C with a rack in the middle of the oven.

It is important to use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.

Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.

Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.

While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.

makes about 1/2 cup / 5 oz / 140 g

Reprinted with permission from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”  Photo credit: Heidi Swanson © 2011