It's Strawberry Time!

Carly Yuenger

It's that season, time for the first berries of the year: Strawberries. On today's show we freshen up our strawberry recipe repertoire with French chef, Monique Hooker.

Have you tried Strawberry, chevre, and basil salad? What's your secret for the perfect strawberry smoothy? Add a comment below to share your favorite strawberry recipes, or just give these favorites from our guest a try:

Monique Hooker's "Summer Clafoutis"

(Serves 6-8)
1/2 C Sugar
2 Tablespoon Cornstarch
1 Tablespoon Vanilla extract
4 Eggs
3 C Whole milk
3 C Strawberries**
1 Tablespoon Rhum (optional)
1/4 C Confectionner sugar, to sprinkle on top

Preheat the oven at 375 but once the clafoutis is in the oven turn it down to 350! In a large bowl blend the sugar and cornstarch and mix well until eggs have absorbed all the sugar.* Add the milk and vanilla extract and blend well, do not beat as not to incorporate any air, this would give the custard a dry consistency instead of a creamy consistency. Rinse (cut the strawberries) berries and place at the bottom of an au gratin dish 8 cup size or individual dishes. Bake in the 350 degrees oven until set, about 35 to 45 minutes for large one and 20 minutes for individuals. When done remove from the oven and let cool to room temperature then sprinkle with confectionner sugar just before serving. Best served at room temperature and great for picnics.
* This method is called creaming and not beating
** You may use any summer fruit for this.

Monique Hooker's Strawberry Chutney

(Makes about 6 C)
3 Lbs Strawberries, very ripe
4 C Diced onions (about 3 medium)
2 Lemons grated zest and juiced
1 C Raisins
1 C Sugar (more or less)
1 tsp Ground ginger
1/2 tsp Each of: cinnamon, nutmeg, hot pepper,black
pepper,
1 C Cider vinegar

Place all the ingredients in a large saucepan and bring to a boil then lower to a simmer. Cook uncovered for about 1 hour or more until desired thickness. To preserve just place in sterilized jar, cover tightly with lid, place in a large pot and cover the jars with water, bring to a boil and let boil for about 25 minutes. Remove from the heat and allow to cool before storing. You should always follow the canning jars manufacturer's directions.

Monique Hooker's Spring BBQ Sauce

Makes about 5 C
2 C Very Ripe strawberries
1/2 C Olive oil 0r Canola or Sunflower Oil
1/2 C Cider vinegar (more or less)
1 C Maple syrup grade "B" or "C"
1 tbsp Dijon style mustard
1 Tablespoon Pickle Ginger
3 Garlic cloves
2 tsp Fresh ground pepper
1 tsp Hot pepper (more or less)
1 tsp Salt
3 Tablespoon Worcestershire sauce (optional)

In a food processor or blender grind together the garlic and pickle ginger very fine almost a puree. Add the strawberries and puree again. Add the rest of the ingredients and blend well. Transfer to a sauce pan and cook on low heat until desired thickness about 1 hour. Add water if necessary to buy time to develop the flavors

** I usually adjust the heat or consistency depending on my moods or also the expected final product. You have a lot of room for creativity here