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PAGE M4, WH1TBY FREE PRESS, OUTDOOR LIVING, JUNE 15, 1988 T a b 0 Sweet, fresh Ontario strawberiies genemlly are available from early June to mid-July.,Aithoi frozen for year-round enjoyment. One cup of fresh whole stmawibeniç has only Choqsui Strawbenries stop nipening once they're picked. so look for brigbt red. flrm fruit without white or green spots. Strawbernies will keep best if they have bright green. fresh-looking huils still attached. Fiavour depends on the variety and degree of ripeness and flot size. Avoid buying strawberiies in juice-stained containers. which indicate that some bernies are crushed or ovemrpe. If you decide to pick your own bernies, phone the farm ahead of time to ensure ample availabillty of good quallty strawberries. If the farmn doesn't seli picklng containers, take alorxg shallow' containers to avoid crushing the bernies at the bottoru wlth the weight of the bernies on top. To avoid damagirig strawbemres while picking them, cup the berry in the palm of your hand and snap the stem between your thumb and forefinger. ,Strawberr7y.Shortcake (FEATURED ON COVER) This irnpressive version of a dessert classic is weIl worth the time andi effort required to, make it. Biscuit Ring: 1-314 cups ali-purpose flour 425 mL 2 tbsp granulated sugar 25 mL 1 tbsp baking powder 15 mL 1/2 tsp baking soda 2 mL 1/2 tsp sait 2 mL 114 cup butter 50 mL 1 egg 1 3/4 cup sour cream 175 mL Filling: 1 quart Ontario Strawberries 1 L 1 tbsp sugar 15 mL 1 tbsp brandy (optional) 15 mL Topping: 1 cup whipping creamn 250 mL 1 tbsp granulated sugar 15 mL 1 tbsp brandy (optional) 15 mL 2 egg whites 2 2 tbsp granulated sugar 25 mL Biscuit Ring: In large bowl, combine fiaur. sugar. baking powder. baking soda and sait. Cut in butter until size of smali peas. Beat egg and saur cream together. Add to flour mixture: blend. gathering dough into bail. Tum aut onto fioured board and knead 25 times until dough is smaoth. Roll out to 8-inch (20 cm) circie. approximately 3/4-inch (2 cm) thick. Cut 2-inch (5 cm) hole from centre of dough. forming ring. Bake at 4250 F (22011Q 12 minutes. Filling: Reserve 8 strawbemfes for garrush. Suice remaining bet-ties and sprinkle with 1 tbsp (15 mL) sugar and 1 tbsp (15 mL) brandy (if using). Topping: Beat whipping cream with 1 tbsp (15 mL) sugar and brandy (if using) until stiff. Beat egg whites until soft peaks form. Gradualiy add 2 tbsp (25 mL) sugar and beat until stiff. Foid egg whites into whipped cream. Assembly: Suice biscuit ring in haîf crosswise. Spoon syrup from siced strawberries aven battom af ring. Arrange one-haif af siced strawberries on bottam of ring and cover with half of whipped cream. Place top of ring aven filling. Spoon remaining whipped creamn on top. Garnish with 8 reserved strawberries. Arrange remnaining sliced strawberries around ring. t4akes 8 servings. Preparation lime: 30 minutes Baking Time: 12 minutes Quick Ideas Strawberry Frappé: In biender, combine 1 cup (250 mL) strawberries. 1/2 cup (125 mL) crushed ice, lemonjuice and sugar ta, taste. Biend until siushy. Ginger Wine St rawberries Fresh ginger white wine and strawberries are a pieasing combination with only 85 calories per serving. Serve in stemmed wine giasses for an impressive presentation. i cup dry white vine 250 mL 2 tbsp granulated sugar 25 mL ltsp rate fres ginerroo -Im Taunton Rd. ï-,~ Bowmanville Durham Rd. # 42 Orono Pick your owntt d Calvn & Dorothy crago1 ecsl 623-2646 987-4370 Hw401 2 miles east of Bowmanvflle, on Hwy. 2 Fresh, Strawberry 'Light'9,Jam This no-cook freezer jam cails for less sugar than usual, Alil three of the suggested flavour variations enhance the fresh strawberry taste. 7 cups Ontario strawberries 1.75 L 2-3/4 cups sugar 650 mL 1 pkg light fruit pectin crystals 1 With potato masher. crush bernies one layer at time. Measure exactly 4 cups (950 mL) crushed bernies into large bowl. (There may be some left over) Measure 1/4 cup (50 mL) sugar and combine with fruit pectin. Gradually stir into fruit. Let stand for 30 minutes. stirring occasionally. Graduafly stir in remaining 2-1/2 cups (600 mL) sugar and continue stirring for 3 minutes; various flavourings can be added at this point! Pour into scalded jars. Cover with tight lids. Let stand at roomn temperature until set (may take up to 24 hours). then store in freezer If used within 2 weeks. jam may be stored in reffigerator. Makes about 6 cups (1.5 L). *Variations: Stir one of the following flavourings into jam just before pouning into jars: Sherried Strawberry Jam - 1/4 cup (50 mL) shenry Minted Strawberry Jam - 1 tbsp (15 mL) finely chopped fresh mint leaves Abnond Strawberry Jam - 1/4 cup (50 mL) chopped almonds and 1/2 tsp (2 mL) almond extract Preparation Time: 20 minutes Standing lime: up to 24 hours Green Peas and Snow Peas * Pick Your Own 8 8A.M. Hwy. 7 BROOKLIN Z *8 P.M. ROSSLAND AJAX HWY 2 HTY * N.. CONERAT TUNTO AN -Please o confirmo dates Of a, 0C (o c:, CD w0 o CD 0 D -C 0 > C_ z ( C) CD m CD U ) CD 00 mm > m <a >( 'WAVE 0oz ~~Q LITY FA RECIPES PROVIDED BY ONTARIO 0 à 'd un 0 0