featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, July 19, 2011

COOKING WITH CLORIS -- STUFFED STRAWBERRIES

It’s strawberry time! Have you ever bought a basket of strawberries, only to find they’re bland tasting or worse yet, half spoiled? Food editor Cloris McWerther is here today with all sorts of strawberry tips. -- AP

Anastasia, the key to sweet berries is to buy small to medium ones rather than large ones. Choose strawberries that are firm and a nice bright red color with an even sprinkling of seeds and no dark spots. Don’t wash or hull strawberries until you’re ready to use them.

Here one of my favorite quick and easy strawberry recipes:

STUFFED STRAWBERRIES
Wash, dry, and hull strawberries. Snip the corner of a resealable plastic bag. Fill bag with goat cheese. Pipe cheese into the berries. Sprinkle the top of the cheese with finely chopped almonds.

In my house the strawberries would be devoured before I piped in the goat cheese! What about you readers? Anyone have a favorite strawberry recipe? -- AP

3 comments:

Liz V. said...

I haven't tried yet, but I'd go w/ Red Velvet Strawberry Shortcake
http://thepioneerwoman.com/cooking/2011/05/web-deliciousness-strawberries/

In my house, the cheese would disappear first.

ANASTASIA POLLACK said...

Liz, that's the problem with cooking with yummy ingredients. The ingredients often get devoured before the recipe is made.

Anonymous said...

Think I'd skip the goat cheese and stuff them with something else, maybe whipped cream. I'm not a big goat cheese fan, but I do love strawberries.

Kathy Nycz