Roasted Strawberries.

Mum recently went on a short trip to Chicago and brought me back the Edible Chicago magazine. I love this magazine. The main reason was for a recipe for roasted strawberries - curiously sounds delicious! Thanks Mum!

8 ounces strawberries, hulled aka take the tops off
1 tablespoons maple syrup
1 tablesppoon extra-virgin olive oil
1/4 fine grain sea salt
1/2 tablespoon port wine
a few drops of good balsamic vinegar

preheat the oven to 350 F

use a rimmed baking sheet or large baking dish lined with parchment paper - you don't want the juices running off the sheet onto the oven floor.

cut each strawberry in half or into quarters if larger. add the berries to a mixing bowl. in a separate bowl, whisk together the maple syrup, olive oil, and salt and pour over the strawberries. Toss very gently to coat. arrange the strawberries in a single layer on your prepared baking sheet.

roast for about 40 minutes, just long enough for the berry juices to thicken, but not burn - watch the edges of the pan in particular.

while still warm, scrape the berries and juices from the pan into a small bowl. stir in the port and baslamic. use immeditaly or let cool. can be stored in the fridge for up to a week.


...Adapted by Heidi Swanson's Super Natural Every Day

ok just as I posted this, Mum came down with a bowl of roasted strawberries - way ahead of me!  I just changed the amounts of the syrups in the recipe to half as the original recipe tastes a bit too much of maple syrup and not so much of strawberries - still sweet, the strawberries shrunk and the seeds add a bit of crunch but interesting recipe nonetheless!!

The best part of the magazine was one article titled ChicaGrows....very appropriate for Mum being in Chicago - with her Irish accent she pronounces it like Chicargo. I wonder if she ate any gray-Ham crackers while there ;)

click here for the Edible White Mountains link aka NH

At the Newburyport Farmers Market on Sunday I recommended this recipe to the chef of Enzo in Tannery Marketplace who shops there every Sunday to make a Farmers Market Menu out of what she finds that day and she said this recipe would be better for California strawberries, or those that don't have as much flavour and need the balsamic and syrups and roasting to bring out the juices whereas fresh, peak of the season strawberries are best eaten as they are, in their naturally goodness state. There's only a little less than a week of strawberry season left, so....I agree.