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In-season strawberries have to be one of my favorite things on this planet. I have been eating the heck out of them this month in every meal that I can. Slicing them up for salads, blending them for smoothies, or eating them straight from the container (not really because ick... we always wash our fruits first) I'm finding ways to enjoy them to the fullest during the season. We were in Chicago over the weekend for A Taste of Randolph Street, but Allison and I decided to skip the eats at the festival and walk to Whole Foods for fresh berries for lunch. They were so delish, we bought extra to bring home to munch on for the rest of the week. I may have went overboard though, because I noticed a few in the container starting to sprout mold, so rushed to Golden Blossom Honey for some recipe inspiration to salvage the remainder before they spoiled also. There I found this Strawberry Relish recipe and started picturing all of the good things this relish could pair with all season long.
Golden Blossom Honey does have this listed in their barbecue section, and while I do think it would really enhance chicken and pork, I decided to first use it as a pancake topper. Trust me when I say that breakfast diners have nothing on this strawberry relish, and I honestly don't know why this isn't served in every diner across the county. Yes, it's that good. I'm dumbfounded how they can up-charge several dollars for a fruit topping when this recipe made about 6 cups of relish for a fraction of the diner's up-charge and tasted 100% better. Stored in an air-tight container, this strawberry relish will keep for several days. Use it for a breakfast topping, pair it with grilled meats for dinner, or as a dessert topping. If you love strawberry shortcake but want a dairy-free version, this recipe fits that bill perfectly. Just pour a little over some angel food cake and you're good to go. This is one of those versatile recipes that I love to keep on hand all season long because I know we'll turn to it time and time again, and think you're going to want to as well!
Ingredients
1/2 cup golden raisins
1/3 cup GOLDEN BLOSSOM HONEY
1/2 cup strawberry preserves
1/2 cup raspberry vinegar
1/2 cup orange juice
1/2 teaspoon curry powder
4 cups whole strawberries, hulled and diced
1/4 cup sliced almonds
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What would you pair this relish with?
Looks so fresh and colourful, love the white and red combo set! I ate strozzberries just once this year as they were here very short due to the floods and rain and plus they were crazy expensive like everything else. I am starting to think I should move to eating just air and water like the yogis in India LOL
ReplyDeletePS you should put your berries in water with a small glass of vinegar as soon as you bring them, then rinse, dry and they wont get moldy.
I normally do give them a vinegar bath when we get home, but since we were in a hotel, I was dependent upon their rinky dink fridge keeping them cool for a day before we got home, then noticed they were already starting to mold before I could wash them once we got back :(
DeleteI have never heard of strawberry relish. I know my husband would add that to yogurt or cottage cheese.
ReplyDeleteYes, both great options!
DeleteThat's an interesting idea.
ReplyDeleteThank you, Mary!
DeleteA tasty one at that!
DeleteNever would have thought about such a pairing before. Always good when you find one that taste great and makes you wonder about what the breakfast diners are thinking.
ReplyDeleteProfits are all they care about LOL
DeleteGracias por la receta se ve diferente pero rica. Te mando un beso.
ReplyDeleteThank you!
DeleteThis recipe is DEFINITELY a keeper! My dad has raised strawberries ever since I can remember and strawberry shortcake and homemade jam are a MUST! I can't wait to try this out. Thank you for sharing!
ReplyDeleteYour dad I could take lessons from. I have failed my strawberry patch miserably LOL
DeleteI'd use this to top pancakes! I love fresh strawberries so much. The problem right now is they only have the bigger sized containers. Do you remember when you could get the little square size (was it a pint?). I miss that so much. Mine spoil faster than I can eat them, so a recipe like this is perfect to keep on hand.
ReplyDeleteYes, little pints. Now we're always forced to buy bigger containers. Unless we get them frozen, we always lose some due to spoilage because we can't get to them fast enough :(
Delete