Raw Food
570 recipes found
Strawberries in Red Wine
This is a very simple, but quite wonderful dessert, best made with sweet, ripe, fragrant berries, which complements the tannins of red wine. Let the strawberries macerate in wine for up to 1 hour, but no more or they’ll be unpleasantly soggy. (It’s fine to prepare and sugar them in advance.)
Los Amores
This vibrant, ruby-red cocktail — devised for Valentine’s Day by Bien Trucha, a group of Mexican restaurants in the suburbs of Chicago — is a superb opener for an intimate dinner. But there’s no need to limit the drink to one annual event. Serve it at Mother’s Day; it’s actually mild enough for brunch. It also suits an anniversary party, a summertime celebration and — prepared in a generous quantity to fill a punch bowl — one of December’s festive occasions. It’s easily made. The drink was inspired by the classic Kir Royale (Champagne and cassis) though a variation that suggests a margarita is another option: Replace the strawberries with a couple of blood orange segments and use a triple-sec liqueur instead of the cassis. Garnish it with a blood orange segment.
The BruniBerry
Frank Bruni, a former restaurant critic for The Times, came up with this drink at Ward III, a lounge in Tribeca that lets you choose the ingredients and qualities you want in a drink that's then custom-made for you. It's a lightly-sweet strawberry-tequila cocktail that gets a flicker of heat from the addition of jalapeño. It's got summer written all over it. Keep in mind that some jalapeño is hotter than others: it’s impossible to give a measure that will assure a specific degree of heat. So if you make the following recipe, go especially light on the jalapeño the first time around, and don’t overdo the ice in the shaker.
Double Strawberry Cheesecake
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don’t skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It’s at its best served cold.
Pistachio Poundcake With Strawberries
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.
No-Bake Lemon Custards With Strawberries
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.
Watermelon-Rose Trifle
This trifle is inspired by one of Sydney’s most exquisite cakes — layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries. The pastry chef Christopher Thé invented it for a friend’s wedding, and after he introduced it to Black Star Pastry, the cake became a huge hit. Treating it like a trifle means you can be a little messier, and it’s O.K.: The cake still comes together beautifully.
Strawberry Galette
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich’s yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It’s OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there’s just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.
Summer Berry Cream Cake
A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I’ve moistened the cake with a strawberry purée. You can use any fruit.
Strawberry and Rhubarb Pie
Strawberry Rhubarb Confiture
Here is a delicious introduction to the business of canning, which can seem daunting but is made much easier by the right equipment and a good recipe. You’ll combine strawberries, rhubarb vanilla and sugar over heat and then follow standard canning instructions, laid out in the recipe’s instructions. It all leads up to summer sweetness in a jar that you’ve made yourself. And don’t worry: if your preserves are on the runny side, just call them syrup. No one will mind.
Berry Jam
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.
Mascarpone Sauce With Strawberries (Ristorante Corona)
Blondies With a Strawberry-Balsamic Swirl
Most blond brownie recipes rely on copious amounts of brown sugar for flavor, without calling for any chocolate. These, from "Marbled, Swirled and Layered" by Irvin Lin, are an excellent exception. Using white chocolate that has been roasted and caramelized, they have a rich, buttery character with a peppery undertone from a bit of extra-virgin olive oil whisked into the batter. A swirl of homemade balsamic strawberry compote gives them a vein of jammy fruit amid all the sweet, gooey cake. Stored in an airtight container at room temperature, they keep for up to 3 days.
Strawberry Cassata
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good cheese stores can supply it.
Strawberry-Orange Soup
Strawberries With Brown Butter Shortcake
This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
Strawberry-Coconut Ice Cream Cake
This is an impressive dessert that’s not at all difficult to prepare and doesn’t require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals — up to a point. You’ll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Strawberry or Raspberry Ice Cream
Strawberry-Marsala Cake
Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, “The Modern Italian Cook.” It’s simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It’s a perfect pairing, improved upon when baked into this cake, especially when berries are in season.
Buttery Berry Pie
Buttermilk-Biscuit Shortcakes With Strawberries
Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven’s heat makes them rise tall and beautiful. These biscuits are sweeter than most, because they’re meant to be shortcakes topped with berries and cream. (For a savory biscuit, use just 1 teaspoon sugar and omit the citrus zest, if you’d like.) Although they’re best soon after they’ve come from the oven, here’s a baker’s trick that makes biscuits a convenience food: Freeze the cut-out dough. When you’re ready to bake, let the pucks sit out to warm a bit while you preheat the oven; give them an extra minute or two of baking time if you think they need it.
Edna Lewis’s Garden Strawberry Preserves
In “The Taste of Country Cooking,” Edna Lewis offers two recipes for strawberry preserves — one for wild and one for cultivated fruit, using different techniques to highlight their nuances. For garden berries, she gives an unusual method of heating the sugar separately, cutting down on the actual cooking time of the strawberries and preserving their delicate, fresh flavor.
