High Desert foodies who like the Taste of Home Magazine were treated to a special occasion this week. Tuesday evening the Taste of Home Cooking School came to the San Bernardino Fairgrounds in Victorville. Various vendors set up booths, and 500 food and cooking enthusiasts attended the occasion including my blogging friend at Pattycakespantry.com (who won a Taste of Home cookbook at the event).
One of the goodies we were given at the cooking school was the Cozy Food magazine. Autumn fruit favorites are usually pumpkin and apple recipes. Last weekend, however, my Pattycakespantry.com friend picked up a flat of fresh strawberries at a roadside fruit and vegetable stand. We split the flat, and I’ve been enjoying big, plump strawberries.
Searching for recipes, I’ve been trying to decide what I will make with all the berries. Fresh strawberries are not a highlight of the Cozy Food magazine recipes, although there is one for Almond Chicken & Strawberry Balsamic Sauce (that looked and smelled scrumptious!). In fact, it was one of the chosen recipes prepared and cooked at the Tuesday evening cooking school. Surprisingly, the magazine doesn’t list one recipe for apples though I did notice two that included pumpkin.
Here are a few ideas I’ve come up with:
- Mini Bundts (I made these incredibly delicious treats back in the summer from another flat of fresh strawberries)
- Parfaits (My own version of a Taste of Home custard berry parfait – see recipe at Kitchenhospitality.com)
- Strawberry Souffle (This recipe is in the French Cooking In Old Detroit Since *1701* recipe book by Lucy & Sidney Corbett.)
- Strawberry Pie
- Strawberry and Green Salad
Since the days have been quite warm lately and schedules were busy, any chilled berry recipe has sounded good. So, one batch of berries went into the freezer (makes handy smoothies), and with the last batch I’m going to make the Strawberry Souffle (and maybe some of my mini bundt favs).