Jan Norris: Food and Florida

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2011 Florida Strawberry Festival Upcoming; Berry Recipes for Strawberry Month

February 18th, 2011 · 3 Comments

It’s strawberry season here in Florida – get ready for the huge annual Plant City Florida Strawberry Festival: March 3-13. All things strawberry go down over there – including the crowning of the Strawberry Queen.

New this year is a high-wire show, a celebrity cooking challenge, a kid’s strawberry-stemming contest  and a corn dog-eating contest.

Concerts, fair rides, strawberry-cooking contests and more are part of the festival that’s grown each year.

Strawberry recipes

Chef Alan Bergman of Johnson & Wales University provided a couple of tasty strawberry desserts for our readers to get them in the spirit.

Make-Ahead Strawberry and Raspberry Pudding

(Note: Begin 3 days before serving.)

  • 2 pounds strawberries, cleaned, sliced
  • 1-1/2 pints fresh raspberries
  • 1/4 cup sugar
  • 1 cup raspberry puree
  • 12 slices white bread, crust removed
  • 4 ramekins (or a muffin tin
  • Butter for greasing tins

Mix berries, sugar and ½ of the puree. Slice 10 slices of bread into small logs; reserve two pieces whole. Line greased ramekins (or tins) with sliced bread, leaving no gaps. Cut remaining bread to fit top of ramekins. Fill ramekins with berry mixture, add other half of puree into each ramekin. Place cutout bread on top and press tightly. Cover with plastic film and refrigerate for three days. Remove from ramekin by turning puddings out onto serving plate. Serve with freshly whipped cream; garnish with mint leaf if desired. Makes 4 puddings.

Toasted Pound Cake Balsamic Strawberries with chocolate Sauce

  • 1 pound strawberries, cleaned and sliced
  • 1-1/2 teaspoons Balsamic vinegar
  • 3 tablespoons sugar
  • 4 slices prepared pound cake, sliced ½ inch thick
  • 1 tablespoon chocolate sauce

Place cleaned and sliced strawberries in a bowl; add sugar (to taste) and mix. Add balsamic vinegar and mix. Chill for 3 hours. Toast pound cake untill golden brown and warm. Mix berries and spoon over pound cake. Drizzle with warm chocolate sauce and serve with ice cream dollop, if desired.

Makes 4 servings.

(Recipes courtesy Chef Alan Bergman, Johnson & Wales Miami Campus)

Tags: Florida! · Recipes: What's Cooking! · Uncategorized · What's Happening Here

3 responses so far ↓

  • 1 Kelly Bush // Feb 18, 2011 at 2:47 pm

    I still love your Strawberry Nut Bread recipe! It’s one of my all time favorites!

  • 2 Jan Norris // Feb 18, 2011 at 7:17 pm

    Oh, it’s one of mine, too: especially toasted and spread with cream cheese.
    Here’s the link to the recipe at the bottom of the story about how the old newsroom ran at papers I’ve worked at.

  • 3 Joan Anderson // Mar 12, 2012 at 10:09 pm

    I am looking for a freezer strawberry jam recipe that does not use pectin. Thanks for any help you can give me.

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