Dan's Papers - June 13, 2008 - Silvia Lehrer's Cooking Column

On the third Sunday of June each year, dear old dad has his day. This Sunday, June 15, we honor dad. The man who got you going on your first two wheeler, who read you the Sunday comics and who patiently took endless photos of your graduation from middle school through college and beyond.

However you plan to celebrate Father's day, a brunch, a lunch or a barbecue, perhaps you would like to start the day berry picking with dad or picking up sweet strawberries at your local farmers market. What better way to show your love for dad than to treat him to some of your favorite strawberry recipes. After all, strawberries, shaped like a red heart, are considered the most perfect of fruits. Their season is short, perhaps only through late June. It's time to retrieve those recipes during their fleeting moments of availability. Here are a few fresh ideas. From super simple strawberries Florentine to the elegant crepes with caramelized strawberries to the simply sublime strawberry shortcakes, help is just a recipe away.

STRAWBERRIES FLORENTINE
A close family friend, Carl Villa, lived in Florence, Italy for many years. Here is his inspired strawberry dessert.

1 quart Strawberries, rinsed, hulled and halved
Grinding of fresh black pepper
1/3 - 1/2 cup toasted walnuts, coarsely chopped
Fresh lemon juice to taste

1. Arrange strawberries in concentric circles on a platter. Season with a heavy grinding of black pepper; sprinkle a layer of chopped walnuts and top with a couple of dashes of lemon juice. Serve.

CREPES WITH CARAMELIZED STRAWBERRIES
Like the ubiquitous dumplings, crepes appear in many guises.
Yield: 16-18 crepes - or serves 6-8 with berries

For the crepes
1 cup all purpose flour
2 eggs lightly beaten
1/2 cup milk
1 cup water
1/2 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon unsalted butter

For the strawberries
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon pure vanilla
1 quart strawberries, rinsed, hulled and halved
1 tablespoon brandy or Triple Sec

1. Put flour in a mixing bowl and make a well in the center. Pour beaten eggs, milk, water, salt and oil into the well. With a fork, gradually incorporate flour into the combined liquids until smooth (okay if little lumps remain). Cover bowl and let rest about an hour.

2. Place a seasoned iron crepe pan or 7-8 inch non-stick skillet over medium heat and add the butter. Pour off excess melted butter into the batter and stir it in. Return to heat. When butter sizzles, ladle about 3 tablespoons of batter into pan, swirling pan to rotate until batter coats the bottom before it sets. Cook each crepe until edges are bubbly and underside is lightly browned, a minute or so. Carefully turn crepe over and cook about 20 seconds longer. Place crepes "lacy" side down, slightly overlapping, on a plate as they are done. Cool. Can be prepared ahead. To serve: fold crepes into quarters and overlap two or three on individual dessert plates

3. Melt butter in a 10-12 inch non-stick skillet, add sugar and stir to dissolve. Simmer for a few minutes until sugar caramelizes. Stir in vanilla and strawberries, and sauté several minutes, tossing to coat. Stir in liqueur to cook off the alcohol and remove from heat. Spoon the warm strawberry sauce, equally divided, over the crepes.

INDIVIDUAL STRAWBERRY SHORTCAKES
This is it. It's the real thing! Crispy, crumbly delectable little rounds to sandwich "strawberries n' cream."
Makes 16-18 rounds for 8 or 9 servings.

For the short cakes
1 3/4 cups all purpose flour
Pinch salt
8 tablespoons (1 stick) unsalted butter
1/2 cup confectioner's sugar
2 egg yolks
2 tablespoons heavy cream
6 drops pure vanilla extract

For the strawberries n' cream
1 pint strawberries, rinsed and hulled
Remaining heavy cream (less 2 tablespoons for dough)
1 tablespoon plus 2 teaspoons confectioner's sugar

1. Put the flour and salt in a large mixing bowl. Slice and dice the butter and add to the flour with the sugar. Work the ingredients with pastry cutter or well-floured hands until the mixture resembles small pebbles. Make a well in the mixture and put the egg yolks, cream and vanilla extract in the well. With a large wooden spoon stir the mixture until the ingredients begin to cling together. Turn out onto a lightly floured work surface and knead 2 or 3 times then gather the dough into a ball. Place the ball of dough on a large square of waxed paper and flatten slightly. Make a crisscross in the dough and wrap in the waxed paper. Chill in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees.

2. When ready to bake cut the dough in half. (Keep second half chilled.) Flour your pin and roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut rounds with a 3-inch cookie cutter and carefully transfer to a parchment or Silpat lined cookie sheet. Bake for 20 minutes until lightly golden and crisp. Transfer to a rack to cool. Repeat with second half of dough. Store the shortcakes in a waxed paper lined tin and use within 24 hours.

3. Reserve the number of whole berries you will need for garnish and slice remaining berries. Whip the remaining cream in a cold bowl with cold beaters gradually adding one tablespoon confectioner's sugar until soft, but firm, peaks form. Fold the sliced berries into the cream. To serve sandwich the cream between 2 shortcakes and dust the tops of each with remaining confectioners sugar. Garnish with whole berries.