White House Recipes

June 2019

June 2019: Strawberry plants produce attractive fruit with fine flavor. Strawberries have a very high vitamin C content and are versatile as a dessert food. Most cultivars of strawberries are well suited to freezing and processing, as well as for fresh use. Many people enjoy eating the fresh-picked fruit. Strawberries are also excellent for jams, jellies and pies. Freshly sliced and sugared strawberries are excellent when served chilled either alone or over shortcake or ice cream. In addition, strawberries contain many antioxidants, which have anticancer properties.

{Strawberry facts provided by : https://ohioline.osu.edu/factsheet/hyg-1424}



Strawberry Salad with Warm Goat Cheese Croutons                                              2 (4-oz.) goat cheese logs                                                                                                               1/3 cup all-purpose flour

1 large egg

2 tablespoons whole milk

1/2 cup panko (Japanese breadcrumbs)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup vegetable oil

5 ounces mixed baby greens

1 1/2 cups sliced fresh strawberries

1 cucumber, peeled, halved, seeded, cut into 1/2-in. slices

1/4 red onion, thinly sliced

Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes. Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.  Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate. To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.


Strawberry Rhubarb Crisp

4 cups fresh Rhubarb, 1-inch diced (4-5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 ¼ cups sugar

1 ½ tsp. grated orange zest

1 T. cornstarch

½ cup freshly squeezed orange juice

1 cup all-purpose flour

½ cup light brown sugar, lightly packed

½ tsp. kosher salt

1 cup quick-cooking (not instant) oatmeal

12 T. (1 ½ sticks) cold, unsalted butter, diced

Vanilla ice cream for serving.


 1.   Preheat the oven to 350 degrees

For the fruit, toss the rhubarb, strawberries, ¾ cup of the sugar and orange zest together in a large bowl.  Dissolve the cornstarch in the orange juice and then mix it into the fruit.  Pour mixture into 8-by-11-inch baking dish and place it on a sheet pan to catch anything that bubbles over.

For topping, in the bowl of an electric mixer, combine the flour, the remaining ½ cup sugar, brown sugar, salt, and oatmeal.  With the mixer on low speed, add butter and mix until the ingredients are moist and mixture is crumbly.  Sprinkle the topping over fruit, covering completely, and bake for 1 hour, until fruit is bubbling and topping is golden brown.  Serve warm with ice cream.


Strawberry Cream Cheese Pie

1 cup sugar

3 Tbsp cornstarch

2 pints fresh strawberries, washed, hulled, divided

3 Tbsp strawberry gelatin

4 oz. cream cheese, softened

1 (9-in) baked pie shell

Whipped Cream

Mix sugar and cornstarch, set aside. Crush 1 pint strawberries, and add enough water to make 1 ½ cups. Place in saucepan and bring to boil. Stir in sugar mixture. Stir constantly until thick and clear. Remove from heat. Add gelatin; stir until dissolved. Set aside. Mix cream cheese and 1 Tbsp hot cooked strawberries; spread mixture over baked pastry shell. Stand remaining uncooked strawberries, pointed end up, on cream cheese. Pour hot mixture over. Refrigerate until set, about 3 hours. Top with Whipped Cream.


Strawberry Fruit Leather

1 pound fresh strawberries, halved

1/4 cup water

2 tablespoons granulated sugar

2 tablespoons honey

Preheat oven to 170 degrees and line a baking sheet with parchment paper or a Silpat sheet, set aside. Place strawberries and water in a medium saucepan. Bring to a boil and cook for 3-4 minutes until berries being to soften. Puree berries using an immersion blender or food processor. Return puree to saucepan, stir in sugar and honey. Cook for an additional 10 minutes or until thick and syrupy. Pour the hot fruit mixture on to prepared pan and spread out into an even layer. Place in the oven to dry for 3 hours. Turn off the oven and allow to sit overnight to dry completely. Cut into 1-inch strips with a pizza cutter and peel away from paper or Silpat sheet. Roll up strips and store in an airtight container for up to 4 weeks.

Enjoy! See you on the farm. - Debbie Pifer