Strawberries are the first fruit to come into season in the Lowcountry. When Dempsey Farms on St. Helena Island opens for berry picking, we flock out to the field to get our first taste of spring. Strawberries can be traced all the way back to the Greeks and the Romans. Medieval stonemasons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals, symbolizing perfection, and righteousness. During the same period strawberries were served at important state occasions and festivals to ensure peace and prosperity. Generations of romantics have recognized the heart-shaped berry as a symbol of love. In art and literature, the innocent strawberry has been construed as a symbol of sensuality and earthly desire. The strawberry is considered one of the most important small fruits grown in the western hemisphere. Today, every state in the United States grows the strawberry plant. Enjoy the bounty of our Sea Island strawberries and support our local South Carolina farmers!
Roquefort and Strawberry Phyllo Tarts
I adore Roquefort cheese! If you’re not a fan, substitute blue cheese, goat cheese or feta cheese. Plain cream cheese would also be delish. These easy appetizers pair well with champagne.
2 (1.9-ounce) packages frozen phyllo shells, thawed in refrigerator
8 ounces cream cheese
6 ounces Roquefort cheese
1 tablespoon heavy whipping cream
10 fresh strawberries, hulled and diced
Fresh mint or basil, to garnish
Honey for drizzling
Allow both cheeses to reach room temperature. Crumble Roquefort cheese in a mixing bowl. Add cream cheese and whipping cream. Use a hand mixer to combine until creamy. Place cheese mixture in a piping bag or small plastic bag and pipe filling into phyllo shells. Top with chopped strawberries and garnish with a sprig of mint or fresh chopped basil. Drizzle with honey before serving. Makes 30 appetizers.
Strawberry Chicken Salad with Poppyseed Vinaigrette
You can absolutely use bottled poppyseed dressing for this salad. I also like to trade out the chicken thighs for grilled sirloin steak or sauteed shrimp.
For the poppyseed vinaigrette:
¼ cup white wine vinegar or apple cider vinegar
¼ cup sugar
1½ tablespoons poppyseeds
½ teaspoon dry mustard
½ teaspoon salt
½ cup olive oil
1 teaspoon grated onion, optional
Place all ingredients, except olive oil, in a small food processor or blender. Process to combine. Slowly add oil while processing until mixture is emulsified. Store leftover vinaigrette in refrigerator for up to 10 days.
For the salad:
3 boneless, skinless chicken thighs
Salt and pepper, to taste
Olive oil cooking spray
Mixed salad greens
Thinly sliced red onion
Fresh strawberries, hulled and sliced
Feta cheese or goat cheese, crumbled
6 slices bacon, cooked and crumbled
Sliced or slivered almonds, toasted
Cut chicken thighs into bite-sized pieces. Season with salt and pepper. Spray a large skillet with cooking spray and place over medium-high heat until skillet is hot. Add chicken pieces and sauté until browned and cooked through. Do not crowd the pan to ensure that chicken is properly browned. Place salad greens in a serving bowl. Toss with poppyseed vinaigrette. Top with red onion, strawberries, chicken thigh pieces, feta cheese, and bacon. Garnish with toasted almonds. Serves 4.
Donut Strawberry Shortcake
As tempted as you may be to use Krispy Kreme donuts, sturdier cake donuts work best with this recipe, because the sweet syrup from the macerated strawberries soaks into the shortcakes. This has to be the easiest shortcake ever!
For the whipped cream:
1½ cups heavy whipping cream
2 tablespoons confectioner’s sugar
Place whipping cream and confectioner’s sugar in a large deep bowl. Using a hand mixer, beat until cream is thickened and forms peaks. Refrigerate any leftover whipped cream for up to 2 days.
For the shortcakes:
1 pound fresh strawberries
¼ cup sugar
6 cake donuts
Fresh mint, to garnish
Wash, hull, and slice strawberries and place in a large bowl. Add sugar and toss gently to combine. Cover and refrigerate for at least 3 hours. To serve: slice the donuts in half and place the bottom of each donut on a dessert plate. Top each serving with strawberries, whipped cream, the other donut half, more strawberries and whipped cream, and garnish with a piece of fresh mint. Serve immediately. Serves 6.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
