Dans Papers - June 8, 2007 - Silvia Lehrer's Cooking Column

"Strawberries, strawberries, strawberry fields,
Oh what sweet aromas and flavors this Extraordinary fruit yields!"

Fresh, juicy and locally grown strawberries should be ripe and ready for picking any moment now. According to our local farmers, baskets overflowing with the colorful fruit will be available at farm stands and farmers' markets - or you can join the band of berry-pickers visible in the fields in the coming weeks. Be sure to select berries that are uniformly bright red from the stem down to the bottom of the fruit.

Kathleen King of Tates Bake shop in Southampton revised her timely strawberry short cake recipe to incorporate cocoa powder and chocolate chips for a chocolate loving friend.

When the barely sweetened cakes are split open horizontally and sandwiched with lightly sweetened cream and luscious berries you will exclaim, "That's real shortcake!"

In addition to her famous chocolate chip cookies Kathleen has added 100% whole wheat chocolate chip cookies with bittersweet chocolate chunks to her roster. Sounds fantastic! One of my personal favorites from her shop is the key lime pie. The shop has added more tables outside for people to come and have a coffee and a delicious sweet - just the place to hang out and take a break on a summer afternoon.

Happiness is rummaging through files and finding recipes from another time - a time and place from my culinary beginnings. Fraises Tosca from my classes at the Cordon Bleu in London consists of fresh whole berries coated in a delectable raspberry puree and strawberries in Chianti wine is just that. I would surprise my students with this recipe when teaching an Italian cooking class in strawberry season.

The recipe was on Tate's website as recipe of the month in May.
Makes about 14 shortcakes

For the shortcakes
3 1/2 - 4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup cold salted butter, cut into 8 pieces
1 3/4 cups half and half
1 cup semi-sweet chocolate chips
1 beaten egg with 1 tablespoon sugar for egg wash

To serve: Fresh local strawberries (or other berries) and freshly whipped cream.

1. In a large bowl stir together the flour, cocoa powder, baking powder and salt. Using two knives or a pastry blender cut in the cold butter and blend until mixture is crumbly and the size of peas. Add chocolate chips and stir to mix into the dough. Make a well in the center and pour in the half and half then stir slowly to incorporate into the mixture thoroughly. If using an electric mixer with a paddle, add half and half slowly mixing vigorously at medium (#4) speed for five seconds. Cover the bowl with plastic wrap and refrigerate for a couple of hours or overnight before rolling out.

2. When ready to bake, preheat oven to 375 degrees and lightly grease two cookie sheets or line the sheets with silpat.

3. Flour 2 large squares of wax paper. Place half the dough on one square and cover with the floured second square. Roll out the dough to a thickness of 3/4 inch. Cut rounds with a 3-inch round cookie cutter lightly dipped in flour. Place shortcakes about 2 inches apart on prepared sheet pans. Brush each cake lightly with egg wash. Chill remaining dough while baking each batch. Bake about 25 minutes. Transfer shortcakes to a rack to cool as they are done. The shortcakes can be baked ahead and stored in cookie tins for 2 or 3 days until ready to serve.

4. To serve, cut the cakes horizontally with a serrated bread knife. Spread bottom half with freshly whipped cream and a few berries and cover with top half. Float a dollop of whipped cream over the top and sprinkle on a few more berries.

To access Kathleen King's recipe of the month go to www.tatesbakeshop.com.

Serve this quick and impressive sauce over fresh strawberries.
Serves 4-6

1 pint raspberries
1/3 cup confectioners' sugar
1 quart fresh local strawberries, rinsed and hulled

1. Carefully rinse raspberries in a strainer then puree in a food mill: alternatively, puree in a food processor and push through a strainer to eliminate seeds. Sift the confectioners' sugar into the puree, slowly beating the mixture a little at a time until thick.

2. Place the hulled strawberries in a serving bowl and pour over the sauce. Let stand at room temperature before serving.

It doesn't get any simpler!
Serves 4-6

1 quart fresh local strawberries
Juice of 1 lemon
4 cups good quality Chianti wine
1/2 cup granulated sugar

1. Wash and hull the strawberries and pat dry with paper towels. Place in a serving bowl and squeeze the lemon juice over the strawberries. Stir the sugar into the wine and pour over the berries. Let rest covered in the refrigerator for several hours.

2. To serve: Divide the berries into 4 to 6 dessert bowls or wine glasses and spoon some of the wine over the berries.