June is definitely “celebration season”! From Bloomsday on the 16th to Father’s Day on the 21st and graduations running throughout the month, it’s a busy time for cooks. Luckily, it’s the month when local strawberries are at their best, so whether you’re topping waffles for brunch, adding them to a salad, or folding them into freshly whipped cream, you know they’ll be the main attraction for June parties.
STRAWBERRY-BLUEBERRY SALAD
Serves 4
For a refreshing start to a celebration meal, arrange strawberries and blueberries over a bed of mixed greens and top with honey-mustard vinaigrette or creamy poppy seed dressing. Buy your favorite salad greens loose or in a convenient 10-ounce bag. Be sure to include peppery arugula for a contrasting sweet-tangy taste.
For the salad
Mixed greens with arugula
2 cups sliced strawberries
1/2 cup blueberries
1/2 cup pine nuts
Crumbled blue cheese
1. Arrange the mixed greens, strawberries, blueberries, and pine nuts on salad plates. Sprinkle with blue cheese.
HONEY-MUSTARD VINAIGRETTE
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup olive oil
1/4 cup white balsamic vinegar
1. In a small bowl, whisk together the mustard, honey, vanilla and almond extracts, salt, and pepper. Slowly whisk in the oil until blended; whisk in the vinegar.
2. Drizzle the dressing over the salad just before serving.
POPPY SEED DRESSING
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1 tablespoon poppy seeds
2 tablespoons white vinegar
Salt
Ground black pepper
1. In a small bowl, whisk together the mayonnaise, sugar, milk, poppy seeds, vinegar, salt, and pepper. Cover with plastic wrap; refrigerate for at least 1 hour and up to 24 hours.
2. Drizzle the dressing over the salad just before serving.
CLASSIC STRAWBERRY SHORTCAKE
Serves 4
In addition to Flag Day, National Strawberry Shortcake Day is also celebrated on June 14. According to Driscoll’s, a California company with more than 100 years of growing berries, “The first printed shortcake recipe appeared in an English cookbook in 1588. In the 1850s, Americans added strawberries to traditional shortcakes and celebrated the start of summer with ‘strawberry shortcake parties.’ Influenced by French chefs, whipped cream became a key ingredient in strawberry shortcake around 1910, and in the 1950s, homemakers turned to Bisquick to make easy drop style shortcakes.” (For the Bisquick version, see the Variation that follows).
For the strawberries and cream
1 quart strawberries, hulled and quartered (reserve 6 large strawberries for garnish)
2 tablespoons sugar
1 1/2 cups heavy (whipping) cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
1. Combine half the strawberries and sugar in a medium bowl. Cover and refrigerate until serving.
2. In a large bowl or stand mixer fitted with a whisk, whip the cream and vanilla extract until soft peaks form. Gradually add the sugar; continue beating until stiff peaks form. Refrigerate until ready to use.
For the shortcakes
2 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
4 ounces butter, cut into small pieces
2/3 cup buttermilk
1/2 teaspoon vanilla
Fresh mint, for garnish
1. Preheat the oven to 425°F. In a large bowl, combine the flour, sugar, baking powder, salt, cream of tartar, and baking soda. With a pastry blender, 2 knives, or your fingers, cut or work in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk and vanilla until moistened.
2. Using a 1/3-cup measure, scoop 6 portions onto an ungreased baking sheet.
3. Bake the shortcakes for about 15 minutes, or until golden brown. Transfer to a wire rack to cool completely.
4. To serve, split the shortcakes crosswise in half. Place the bottom half on 6 dessert plates. Spoon on some whipped cream; divide the strawberries over each. Replace the top halves. Garnish with additional whipped cream, reserved strawberries, and mint sprigs.
BISQUICK SHORTCAKES: Prepare strawberries and cream as above. In a large bowl, combine 2 1/2 cups Bisquick, 1/4 cup sugar, 2/3 cups buttermilk, and 4 tablespoons melted unsalted butter; mix until blended. Using a 1/3 cup measure, scoop 6 shortcakes onto ungreased baking sheet and bake about 15 minutes, or until golden brown. Assemble as above.
ETON MESS
Serves 8 to10
This easy-to-assemble dessert with the rather inelegant name is said to have first been mentioned around 1893 at Eton College during its annual cricket game against the students of Harrow School. Others suggest it was served to Queen Victoria at an event celebrating the upcoming wedding of her grandson Prince George. At that time, the strawberries were only mixed with whipped cream; the broken pieces of meringue were a later addition. Use store-bought meringue cookies for quick assembly.
2 cups strawberries, hulled, quartered, and chopped
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
3 cups cold heavy (whipping) cream
8 to 10 bakery meringue cookies, broken into pieces
1. In a large bowl, gently toss the strawberries with the sugar and lemon juice. Let stand for about 1 hour.
2. In a large bowl or stand mixer fitted with a whisk, whip the cream until soft peaks form. Gently fold the meringue pieces into the cream; stir in three quarters of the fruit.
3. Divide the mixture into goblets or wine glasses; spoon the remaining fruit on top.
Margaret Johnson’s “Recipes” page alternates with “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com.
