Sunday, April 10, 2011

Strawberry Fields Forever

This is going to be a wordy post, so I disclaim ahead of time. I ran into a friend at the park the other day who had read the blog and asked what I think about Frobergs.

Have you froberged?? It's a great day trip, but quick!! you really need to go now before summer heat sets in. Go now, go tomorrow, go next weekend, but go early.

Open 9-6 most days of the week (call ahead), this pick your own farm only 40 minutes south of houston is worth a trip. You pay buy the weight, great photo op for easter photos, and there's a country store with produce and pies.

But what are you going to do with ten pounds of strawberries, don't worry, I have a plan.

A friend who was raised in rural Illinois, with a pie bakin' mom gave me this recipe. If you're feeling like having a party, make a bunch of pies, OR even better, just used the "filling" part of the recipe as a dip and just put out a basket of strawberries.

If that's too sophisticated for you, spread the "filling" on top of the hulled (stem removed) berry, throw two chocolate chips on for eyes, a red m and m for a mouth, and you're got yourself kid sized snacks.

Here's the recipe : I'm not gonna lie, I buy a pillsbury graham cracker pie crust. I'm sly like that.

Prepare the crust and filling up to two days ahead
Assemble below on the morning of your brunch
*you will have extra glaze, so serve it on top of vanilla ice cream or save for later with pound cake

36 honey graham crackers
2TBL Sugar
2 TBL melted butter
4 teaspoons water
Cooking spray

2/3 cup light plain cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

6 cups small fresh strawberries, divided
2/3 CUP sugar
1 TBL cornstarch
1 TBL lemon juice
2 TBL slice almonds toasted

Preheat oven to 350

Prepare crust (seriously, just buy it, but if you're a traditionalist, here you go). Place crackers in a food processor and process until crumbly. Add 2 TBL sugar, butter and water. Pulse until moist. Place mix in a 9 in round removable bottom tart pan coated with cooking spracy pressing into the bottom and up sites of pan to 3/4 in thick. Bake at 350 for 10 min until lightly browned and cook completely on a wire rack (have I convinced you to buy the crust yet??)

To prepare filling comnbine cream cheese, 1/4 Cup sugar and extracts into a bowl and stir until smooth. Spread evenly over bottom of the tart shell.

To prepare topping place two cups strawberries into food processor and puree. Combine this puree with 2/3 Cup sugar and cornstarch in small saucepan over heat, stirring with a whisk, bring to a boil and stir constantly, reduce heat from med to low and cool to room temp stirring occasionally.

Combine 4 cups strawberries and juice of lemon, toss to coat. Arrange berries, bottoms up in a circular pattern over filling. Spoon half the glaze evenly over berries, save the rest for the ice cream. Spring toasted nust around edge. Cover and chill 3 hours.

go to for more info

If you're not close by or feeling farmy somewhere else is a great resource.


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