In A Nutshell

 This is adapted slightly from  Leite’s Culinaria ; I had made a strawberry-infused gin a couple of weeks ago and thought that this could only be a positive change to the recipe. The strawberry gin is gorgeous in a gin and tonic as well; it keeps forever so no need to worry about finishing it quickly (although I don’t think you’ll have it hanging around for too long). I also use less of the rhubarb syrup because I don’t like an overly sweet drink. You can start with less and always add more if you like it sweeter. I made this drink both with  strawberry-rhubarb syrup  and the rhubarb syrup recipe that follows. Either is delicious. Any unused syrup can be frozen. Strawberry-infused gin: 1.5 L gin (I actually used the Kirkland gin) 500 grams strawberries, sliced Combine in a container with a tight fitting lid and let steep for 1 week; strain out the gin. Rhubarb Syrup: 1 lb rhubarb, sliced 1 cup sugar 2 cups water Optional flavorings: vanilla bean, citrus...

This is inspired by a Bobby Flay cocktail recipe; it combines my undying love for anything strawberry-rhubarb with my love for cocktails. To my delight, I had found rhubarb bitters at Binny's and determined that I must devote myself to finding a use for it-- so here is one... I hope to find more. For the Rhubarb Syrup : 1 lb rhubarb, sliced 1 cup strawberries, halved 1 cup sugar 1 cup water Bring all the ingredients to a boil and simmer for 3 minutes. Cover and let steep for 1 hour. Strain the mixture through a sieve, pressing against solids and let it cool completely. For the Cocktail : 1 cup white tequila 1/4 cup fresh lime juice 2 T freshly squeezed orange juice 2 T Cointreau 3/4 to 1 cup rhubarb syrup  (start with less and see if you want it sweeter) egg whites (one per shaker full) rhubarb bitters Combine tequila, lime juice, orange juice, Cointreau and rhubarb syrup in a small pitcher. Fill a large cocktail shaker with ice and pour in the cocktail base (...

This recipe comes from Bon Appetit; I'm not very good at making pretty rows of strawberries but it  ends up looking pretty nice even so. Put the strawberries on right before serving (no more than 1 or 2 hours before) otherwise they release their juices and make the tart watery. This is one of the best flavor combinations ever! For the crust : 1 cup flour 3 T sugar 1/4 t salt 1/3 cup walnuts 1 stick (4 oz.) unsalted butter, chilled and cut into cubes 2 egg yolks plus 1 T water 1/3 cup strawberry jam In the food processor, combine all the dry ingredients; add butter and pulse until looks like coarse meal. Add the yolks and pulse until moist clumps form. Gather dough into a disk and chill for 30 minutes. You can either roll it out between two sheets of wax paper or press it into a 9" tart pan with removable bottom. I rolled it out but then it fell apart when I tried to transfer it into the pan so I ended up having to press it in anyway. Freeze for 15 minutes (or r...

This is a very simple and delicious starter. I happen to have this brand of balsamic vinegar called Napa Valley Harvest that is very thick- more like a syrup and it's perfect here; I find it regularly at T.J. Maxx.  I like to serve this with good baguette or ciabatta slices. burrata cheese strawberries, quartered good quality extra-virgin olive oil to drizzle chiffonade of basil balsamic vinegar to drizzle (preferably syrupy like) Maldon sea salt

This salad is simply delicious and is a good foil for grilled steak. You could add leftover grilled chicken or steak and make a hearty lunch salad as well. It comes from the Food Network website (Sunny Anderson). arugula strawberries shaved Parmesan cheese For the dressing : 1 T Dijon mustard 1 T sugar 2 T fresh lime or lemon juice 1/4 cup freshly squeezed orange juice 1/4 cup extra-virgin olive oil salt and pepper Energetically whisk all the ingredients except the EVOO; slowly add the EVOO in a thin stream while continuing to whisk like a maniac. It helps if you put a heavier bowl on a towel to keep it from spinning right off the counter. Dress the salad to your liking and garnish with strawberries and Parmesan.

This margarita and I have a long and glorious history together; it is probably my all-time favorite margarita ever and is a great way to use up all that extra watermelon you tend to have in the summer. I like to make little margarita freezer packages that consist of enough watermelon and strawberries per ziplock freezer bag for exactly one blender full of margarita. The great thing about this particular recipe is that the frozen fruit replaces the ice thus no watering down of your drink! Clever! Originally from Gourmet (R.I.P-- I miss you) magazine. 3 cups frozen cubed watermelon 1 cup frozen, quartered strawberries 3/4 c tequila 1/3 c triple sec 1/3 c freshly squeezed lime juice (I also freeze this in 1/3 cup increments so that I can bust out this delightful drink any ole time I want) 2 T sugar pinch of salt Puree in blender and enjoy your grown-up slushie.

That beautiful creature contemplating a margarita is our beloved dog Milo; he is also a lover of food (and apparently drink).  I have thus far, inexplicably, neglected to include my favorite food group; this delicious cocktail is adapted from Rick Bayless via Rachel Ray. This makes more strawberry puree than you need just for 2 drinks; the leftover would make a good ice cream topping but chances are, you'll want to make more than 2 drinks. 1 lb strawberries, hulled 1/2 cup sugar Puree the strawberries and sugar in the food processor until smooth. 4 1/2 oz. silver tequila 3 oz. triple sec 3 oz. fresh lime juice 4 1/2 oz. strawberry puree Fill a cocktail shaker halfway with ice and add all the ingredients listed. Shake vigorously for 15 seconds and strain into two glasses (you could do a sugar-rimmed glass to make it look extra-purdy). Garnish with a strawberry or lime slice.

My daughter, Leksa, helped me with these- I made the filling (adapted from Epicurius) in advance and she made the crust (the recipe from Smitten Kitchen ) and formed them into cute little pies.  Since it's feast or famine with rhubarb and good strawberries, we are going to make another batch of these and freeze them unbaked so that we can enjoy them later in the summer. Pie Crust From Smitten Kitchen For the filling : 1/2 lb sliced rhubarb (that is, 1/2 lb after slicing) 8 oz. container strawberries, halved 1/4 cup brown sugar 1/4 cup sugar 1/8 cup cornstarch 1/4 t cinnamon Combine ingredients and put in a glass baking dish (8X8 or deep pie dish). Bake at 375 for about 45-50 minutes until it is bubbly, thick and looks like pie filling.  Let the filling cool completely. Roll out dough to about 1/8" and using a bowl or large cutter, cut 5" circles of pie crust. Put about 1 T of filling in the middle of the circle; fold the crust closed over the filling a...