Branstrator Farm

	Branstrator Farm 885 North George Road Clarksville, OH 45113 ::: (937) 725-5607 Recipes

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Strawberry Licuado

Ingredients:
1 cup cold whole milk (low fat or nonfat milk can be substituted)
½ cup (4 or 5) ice cubes
1 ½ cups (about 8 ounces) stemmed fresh strawberries
1 Tablespoon sugar
2 whole strawberries, for garnish

Measure milk and ice into blender; blend 15 seconds. Add strawberries and about 1 tablespoon sugar (depending on sweetness of strawberries); blend 15 seconds or until smooth and frothy. Pour into two chilled 12-ounce glasses. Garnish glasses with whole strawberries. Serve immediately with straws. Makes 2 servings (about 12 ounces each).

Strawberry-Rhubarb Crisp

Ingredients:

Crisp Topping
¾ cup all-purpose flour
¾ cup sugar
1 teaspoon nutmeg
Dash salt
6 Tablespoons butter, softened
¾ cup rolled oats

Strawberry-Rhubarb Filling
1 quart strawberries, stemmed and halved (divided)
3 cups rhubarb slices, 1/3 inch thick
2/3 cup sugar
1 Tablespoon corn starch

Heat oven to 400 degrees. Prepare Crisp Topping: In large bowl mix all ingredients except butter and oats to blend thoroughly. With pastry blender, cut in butter until mixture resembles course crumbs. Mix in oats; set aside. Prepare Strawberry-Rhubarb Filling: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with Crisp Topping. Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Cop with whipped cream or ice cream, if desired. Makes 8 servings.

Strawberry Mousse

Ingredients:

1 pint strawberries, stemmed and sliced
3 Tablespoons currant jelly or 2 Tablespoons sugar
8 ounces light cream cheese, softened
3 Tablespoons skim milk
2 Tablespoons sugar
1 cup light whipped cream
1 cup graham cracker crumbs

In bowl, toss strawberries with jelly; cover and set aside. In mixer bowl, beat cream cheese, milk, juice and sugar until smooth, fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8 to 10 ounce stemmed glasses; top each with about ¼ cup of the strawberries, ½ cup of the cream cheese mixture, then the remaining crumbs and strawberries, divided equally. Serve immediately or cover and refrigerate up to 6 hours. Makes 4 servings.

Recipe from www.calstrawberry.com

Spinach Asparagus Salad with Strawberry Dressing

Ingredients:
1 cup strawberries, stemmed
½ cup orange juice
2 Tablespoons raspberry vinegar
2 Tablespoons extra virgin olive oil
4 teaspoons honey
¼ teaspoon salt
1 pound asparagus spears, blanched and drained
4 Tablespoons toasted silvered almonds

To make dressing: Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor. Pulse on and off, dressing should be slightly chunky. Cover and refrigerate. For each serving, measure 2 cups spinach onto each of four plates. Top each with ¼ of the asparagus and drizzle with about 1/3 cup dressing. Sprinkle with 1 tablespoon almonds.