Strawberry Chicken Salad with Strawberry Poppyseed Dressing

I combined a couple of recipe ideas to make this chicken salad with strawberries and a strawberry poppy seed dressing.  My daughters and I love this salad.

It’s easy to make with cooked chicken breast (one full cup per serving), strawberries, pecans and dry minced onions.  My daughters don’t like to bite down on a raw onion, so I used the minced ones.  If I were making it for myself only, I’d add some sliced red or sweet onion.

An easy-to-mix oil dressing with pureed strawberries is added to the chicken mixture …

…and the salad is refrigerated for an hour or so to blend flavors.

• Servings: 4
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FOR THE SALAD:
4 cups shredded cooked chicken breast (one medium sized whole breast)
2 Tblsp. dry minced onion
1 cup fresh strawberries, sliced
¼ cup toasted pecans, coarsely chopped

FOR THE DRESSING:
½ cup fresh strawberries, quartered
¼ cup white vinegar
2 Tblsp. granulated sugar
½ tsp. salt
1 Tblsp. poppy seed
3/4 cup peanut oil

TO MAKE THE SALAD:
In a large bowl, combine the chicken, onion, 1 cup sliced strawberries and pecans.  Set aside.

TO MAKE THE DRESSING:
Place ½ cup of strawberries, vinegar, sugar, salt, poppy seed and oil in a food processor or blender and process until dressing is smooth and oil is completely blended with other ingredients.

Pour the amount of dressing you prefer over salad ingredients and toss lightly.  Place in covered container and refrigerate for at least an hour.

Makes 4 servings.

Strawberry and Amaretto Tiramisu

I’ve seen a few recipes for Strawberry Tiramisu online but went back to my original recipe which my family loves, substituting Amaretto for the Kahlua I normally use and adding fresh strawberries.  This might be our new favorite, certainly during the strawberry season.  It’s very easy to put together, not too sweet and a good make-ahead dessert.

• Servings: 9
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One package Italian lady fingers (about 12 lady fingers – I use Alessi Biscotti Savoiardi)
¼ to 1/2 cup Amaretto (to pour over lady fingers – they should be evenly moist)
One cup of fresh strawberries, hulled and sliced
4 oz. cream cheese, softened
15 oz. light ricotta cheese
2 cups frozen whipped topping, thawed (Cool Whip)
9 fresh strawberry-halves for garnish

Place the lady fingers in a layer in bottom of 9-inch pan.  Pour Amaretto over the lady fingers.  Arrange sliced strawberries over lady fingers.  Set aside.

In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth.  Fold in whipped topping.

Spoon the cream cheese mixture over the top of the lady fingers and strawberries.  Place the strawberry halves over the top of the dessert, creating 9 servings.  Cover and refrigerate at least two hours or overnight.

To serve, cut dessert into 9 servings, including a fresh strawberry half.  Refrigerate leftovers.

My Favorite Cheesecake with Strawberry Sauce

I first made this cheesecake in 1989 from one of my prized cookbooks, The Cake Bible.  It immediately became the family’s favorite cheesecake, usually served with strawberries or strawberry sauce.

• Servings: 10-12
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Two 8 oz. pkgs cream cheese
1 cup granulated sugar
1 Tblsp. cornstarch
3 large eggs
3 Tblsp. freshly squeezed lemon juice
1-1/2 tsp. vanilla
¼ tsp. salt
3 cups sour cream

Preheat oven to 350 degrees F

Pan:  One 8 inch x 2-1/2 inch or higher springform pan, greased and bottom lined with greased parchment or wax paper; outside of pan wrapped with a double layer of heavy-duty foil to prevent seepage.  One 10” cake pan or roasting pan to serve as a water bath.  Pan should not have higher sides than the springform pan or it will slow down baking.

In a large mixing bowl beat the cream cheese and sugar until very smooth – about 3 minutes.  Beat in the cornstarch.  Add the eggs, one at a time, beating after each addition.  Add the lemon juice, vanilla and salt and beat until incorporated.  Beat in the sour cream just until blended.

Pour the batter into the prepared pan.  Set the pan in the larger pan and surround it with 1” of very hot water.  Bake 45 minutes.  Turn off the oven without opening the door and let the cake cool for one hour.  Remove to a rack and cool to room temperature (about one hour).  Cover with plastic wrap and refrigerate overnight.

Store one week refrigerated – do not freeze.

Serve slices of cheesecake topped with this wonderful, not-too-sweet Strawberry Sauce.

STRAWBERRY SAUCE

• Servings: (makes approx. 3-1/2 cups of sauce)
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½ cup granulated sugar
4-½ tsp. cornstarch
¼ cup orange juice (or 2 Tblsp. each of water and orange juice concentrate)
4 cups fresh strawberries, hulled and quartered
½ tsp. vanilla extract

In a medium pan, whisk together the sugar, cornstarch and orange juice.  Add the prepared berries and heat over medium high heat until mixture comes to a boil.  Stirring constantly, boil mixture for another two minutes.  Remove from heat and stir in vanilla.

Serve at room temperature or chilled over cheesecake.  If there are leftovers, refrigerate and spoon over ice cream, pound cake, or pudding. 

Strawberry Picking and Strawberry Shortcake

Ever since we left our country home 10 years ago, my oldest daughter has wanted to go berry picking again.  She got her chance today when we went to Blooms and Berries Farm near our home in Loveland, Ohio (near Cincinnati).  The strawberry fields stretched out in several directions.

My daughter couldn’t wait to get in and start picking….

…and was thrilled with her first ripe beauty.

She picked about three pounds to fill the large bowl we had brought along.

I also stopped at their farm store to pick up a jar of maple syrup to bring home.

While my daughter was busy picking berries, I was sitting in the shade enjoying a nice breeze, but when we got home, my participation began.

Her favorite strawberry dish is Strawberry Shortcake, so I took out about 6 cups of berries to have for supper.

STRAWBERRY SHORTCAKE

• Servings: 11
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• 6 cups strawberries
• 6 Tblsp. granulated sugar

Wash and drain strawberries.

Remove hulls and cut larger berries in half.  Place in a bowl and cover with granulated sugar.  Let stand for 20-30 minutes at room temperature.

The Shortcake:

• 2 cups all-purpose flour
• 1 Tblsp. baking powder
• 1 tsp. salt
• 2 Tblsp. granulated sugar
• 1/3 cup butter, cut in small cubes
• 3/4 cup undiluted evaporated milk
• Whipped Cream or Whipped Topping

Preheat oven to 410 degrees F

In a medium bowl whisk together the flour, baking powder, salt and sugar.  With finger tips or a pastry blender, work in the butter until evenly distributed.  With a fork, mix in the evaporated milk until dough holds together and forms a ball.

Place dough on lightly floured board and knead for a few seconds.  Press dough into a circle about 3/4″ thick.  Cut with a 2″ floured cutter to form 10-12 shortcakes.  Place shortcakes on an ungreased cookie sheet about an inch apart and bake @ 410 degrees F for 12 minutes.  Remove to a rack to cool.

When ready to serve, stir strawberries and spoon over split shortcakes.  Top with whipped cream or topping.

Refrigerate any leftover berries.

Especially delicious with these fresh-picked, farm-grown strawberries.