We are fast approaching Beltane, May 1st. One of the foods associated with Beltane is strawberries. Some places strawberries will already be a seasonal fruit available in your farmer’s market and roadside stands. For those who are so blessed I will share a series of recipes using strawberries. I must use frozen or imported strawberries for my strawberry recipes up until mid June.
Strawberries and Cream Bread Pudding
2 tablespoons butter, melted
7 (1 ounce) slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
1 1/4 cups milk
3/4 cup light cream
1/4 cup strawberry preserves
3/4 cup white sugar, or to taste
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
Fresh Strawberry Fool
1/2 cup whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 8 ounce carton lemon yogurt
3 cups sliced fresh strawberries or 2 cups fresh blueberries
1/2 cup coarsely crumbled shortbread cookies (5 cookies)
Beat whipping cream, powdered sugar, and vanilla in a medium mixing bowl with an electric mixer or rotary beater until soft peaks form. By hand, fold in yogurt and half of the berries.
Spoon some of the whipped mixture into the bottom of 10-ounce individual glasses.
Top each with some of the remaining berries, the rest of the whipped cream mixture, and then the rest of the berries. If you wish, cover and chill up to 2 hours. Before serving, sprinkle with the crumbled cookies.