Debi Burmeister

Debi's Hot Dishes

It's The berries!

By Debi Burmeister

It's that time of year to reach for those recipes that include berries in season. Research shows that berries are among the fruits highest in antioxidants. Strawberries are known as an excellent source of vitamin C, as one cup provides as much or more than a whole day's recommended amount. But all berries are good sources of vitamin C: one cup of raspberries or blackberries gives you close to half of the daily adult requirement. Always refrigerate berries immediately, and don't wash the berries until you are ready to use them.

One cup of raspberries provides close to half of the daily adult requirement of Vitamin C. These succulent berries were photographed at the St. Paul Farmers' Market in Hugo last September.

Clippitty Clop Crunch

(Strawberry Rhubarb)

1/2 cup melted butter

1 cup flour

3/4 cup quick-cooking rolled oats

3/4 cup brown sugar

1 tsp cinnamon

1/2 tsp salt

1-1/2 cups strawberries, chopped

1-1/2 cups rhubarb, chopped

3/4 cups white sugar

2 T cornstarch

1 cup boiling water

1 tsp vanilla

I

n medium bowl combine melted butter, flour, rolled oats, brown sugar, cinnamon and salt. Mix until crumbly. Press half of the mixture into a 8 or 9-inch baking dish. Arrange strawberries and rhubarb over the crumb mixture. In small sauce pan mix the white sugar and cornstarch. Stir in the boiling water, cook and stir until thick. Remove from heat and stir in the vanilla. Pour syrup evenly over the fruit. Sprinkle with remaining crumb mixture. Spray top with non-stick spray for a more crunchy top crust. Bake at 325 degrees for 50-60 minutes, until top is golden brown and crunchy. Serve warm.

Serves 4-6 people. Recipe can be doubled and baked in 9x11 pan. (Recommended, as they will be asking for more.)

Hee-Haw Strawberry Chicken

1 lb. strawberries, divided

2 tsp. light olive oil, or vegetable oil

2/3 cup sliced shallots

1 clove garlic, crushed

1/2 tsp. dried thyme leaves

2 T balsamic vinegar

1/3 cup full-bodied dry red wine

3/4 cup chicken broth

1-1/2 tsp. cornstarch, mixed

with 2 tsp. cold water

salt and pepper, to taste

4 boneless chicken breasts, about 1/4 lb. each

Rinse, dry, hull and slice berries. In a small saucepan over medium-high heat, heat oil. When oil is hot, add shallots, garlic and thyme. Cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Add 3/4 cup of the sliced strawberries and cook for an additional minute. Add balsamic vinegar. Boil mixture for one minute. Add red wine, reduce heat to medium and simmer until liquid reduces to just below vegetables, about 5-8 minutes. Add broth and simmer 5 minutes. Stir. Bring liquid to a boil. Whisk in cornstarch mixture and boil for 30 seconds. Remove from heat. Strain sauce into another small saucepan. Season with salt and pepper to taste. Set aside. Grill chicken breasts over medium-high heat on grill, Splash with balsamic vinegar while cooking. Grill until browned, about 6-8 minutes. Turn chicken over and cook until done, 2 to 5 minutes. Transfer to warmed platter. To serve: Gently re-heat sauce. Place chicken breasts on individual plates. Scatter remaining strawberries over and around breasts, and spoon sauce over each. Served with rice, potatoes, pasta and the vegetables of your choice. Serves 4.

Ya Hoo Fruit Salad

1-1/3 cups pineapple, cut into chunks

1-1/3 cups cantaloupe, scooped into balls

2 cups strawberries, washed, hulled, and cut in half

Combine fruit in salad bowl or individual bowls, serves 4.