Totally Strawberries Cookbook

INTRODUCTION

When I left New York to move to southern California I gave up the Manhattan skyline, New York taxis, and street-corner hot dogs. But I gained strawberries!

During my first season in California I remember being in a state of shock in early April. The mornings were still overcast and the temperature was hovering around sixty, but luscious-looking strawberries were everywhere. They were stacked in plastic baskets at the supermarket, street vendors were hawking them at traffic lights, and farmers markets had the crème de la crème. And they were selling them for a song! In New York, fresh strawberries were only sold in the best markets and were priced accordingly. Like small gems, they were to be savored only on rare occasions.

Here, the trick is to avoid taking our juicy little berries for granted. Like other Californians, for months on end I generously garnish my morning cereal with sliced strawberries, pack them whole in lunch boxes, and bake them into two favorite desserts—strawberry shortcake and elegant strawberry tarts. After the summer, things do slow down a bit. But strawberries are always out there. A decent, not-too-watery berry can always be found.

In case you need help getting your own strawberry season started, here are a few good ideas. Within you’ll find pink drinks—alcoholic and non—bracing cold soups, a few delicate salads, spicy salsas, and plenty of fabulous desserts. But don’t forget the standards.

Nothing is more elegant than perfect berries served simply and with style. Serve them piled high in beautiful bowls and baskets with a few choice accompaniments: whipped cream, white and brown sugar for sprinkling, balsamic vinegar, and even a glass of champagne. Cheers!

Curly locks, curly locks,

Wilt thou be mine?

Thou shalt not wash dishes

Nor yet feed the swine.

But sit on a cushion

And sew a fine seam,

And feed upon strawberries,

Sugar, and cream.

—Nursery rhyme

SNACKS AND STARTERS

STRAWBERRY WATERMELON SOUP

This cool, bracing, very pink soup is best suited to a ladies’ lunch or, served in mugs for sipping, or an outdoor barbecue.

4 cups rindless watermelon chunks, seeded

2 tablespoons sugar

1 pint strawberries, hulled

½ cup plain yogurt

juice of 1 lemon

ice cubes for serving (optional)

6 sprigs fresh mint for garnish

Place melon and sugar in food processor, and purée until smooth. Pour into mixing bowl.

Place berries in food processor and purée. Add yogurt and lemon juice and purée again. Pour into bowl with watermelon and stir well. Chill until ice cold.

Serve in