Chef Lucindy's Strawberry Recipes

Strawn's Strawberry Pie	To make Strawn's Ice-Box Pie, mix 3 TB. cornstarch, 1 cup sugar, and ¼ tsp. salt in a saucepan with a 1/4 cup of water. Bring just to boil. Separately, boil 1/4 - 1/3 cup water, then slowly add it to cornstarch mixture. Cook until smooth and thick. Remove from heat and add juice from 1 lemon. Let mixture cool then add 3 cups fresh strawberries, sliced, and pour into a 9” baked pie shell. Whip 8 ounces whipping cream with 6 TB powdered sugar and spread on pie. Refrigerate 1 hour. Note: The only downside is that the crust softens quickly. This is not a pie you want to leave in the fridge for very long.
Preheat oven to 375°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners. In a large bowl combine 2 1/2 cups flour, 3/4 cup sugar, 2 tsps. baking powder, 1 tsp. baking soda and 1/2 salt. Stir well until all ingredient are well blended. In another bowl, whisk together1 1/2 c. buttermilk, 1/3 c. melted butter, 2 slightly beaten eggs and 1 tsp. vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and 1 pint chopped strawberries. Using a large spoon, gently fold ingredients; do not overmix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about ½ teaspoon sugar, if desired. Bake 20 to 25 minutes. Makes 12 muffins.	Strawberry Muffins
Strawberry Meringue Torte	Place 3 egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease 9-in. pie plate; set aside. Add 1 tsp. vanilla, 1/4 tsp. cream of tartar and 1/8 tsp. salt to egg whites. Beat on medium speed until soft peaks form. Gradually beat in 1 cup sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1/2 cup toasted chopped pecans and 10 finely crushed saltines. Spread evenly onto the bottom and up the sides of prepared pan. Bake at 300° for 45 minutes. Turn oven off and do not open door; let cool in the oven two hours. In a small heavy saucepan or microwave, melt 4 oz. german sweet chocolate, chopped, and 2 TB. butter; stir until smooth. Drizzle over crust. Let stand for 15 minutes or until set. Top with 3-4 cups halved fresh strawberries. In a chilled small bowl, beat 1 cup heavy whipping cream until it begins to thicken. Add 1/3 cup sifted confectioners' sugar; beat until soft peaks form. Spoon over berries.
Whisk together 1 Tb. poppy seeds, 1/4 c. sugar, 1/2 c. olive oil, 1/4 cup raspberry vinegar, 2 TB. minced red onion, 1/2 tsp. dusseldorf mustard, 1 TB. lemon juice until olive oil and vinegar have emulsified. Cover and chill. In a large bowl, combine 10 oz. fresh baby spinach with 1 quart sliced strawberries and two kiwis, peeled and sliced. Add thinly sliced red onion if you like. Pour dressing over salad and toss. Just before serving, garnish with lightly toasted almond slices.	Strawberry - Kiwi Spinach Salad