Strawberries in Red Wine

Today is Earth Day and in an attempt to keep my “cookprint” to a minimum, I decided to make a simple, but crazy delicious dessert. Once again Lynne Rossetto Kasper is my inspiration. You see, my husband and I are planning a trip to Italy this summer with our boys. In an attempt to get ready for the journey we’ve been eating a lot of Italian food. I figure it is more important to understand the food than, let’s say, learn the language! 😉 So I whipped up a batch of Lynne’s lasagna and then followed it with this incredibly easy and yet divine bowl of strawberries in red wine.

I’ve been reading on other food blogs about the perfect spring crop of fresh strawberries. Well, here in Minneapolis we finally have buds on the trees, but we’re a good while off before we are plucking fruits from the vine. In fact today is the day that the Backyard Harvest folks deliver the dirt for my Urban Farm. By June I’ll have my own organic garden, but until then…to the market I go. The strawberries I bought at the store were decent, but not yet at their full potential. To maximize their flavor I macerated them in red wine and a touch of sugar. A little chiffonade of mint and they were bright and summery.

Keep reading to find out about the last Le Creuset giveaway!

For the Strawberries in Red Wine by Lynne Rossetto Kasper The Splendid Table and a little bit me:

2 cups fruity red wine (Merlot, Zinfandel) or whatever you happen to be drinking. I used Pinot because that is what I’d opened!

1 teaspoon lemon juice, plus 1 teaspoon zest to perk things up a bit

1/4 cup sugar, or to taste

2 pints ripe strawberries, rinsed and hulled

6 large mint leaves or basil (as suggested by Giff!)

1 recipe Zabaione if you need to be a little more decadent! recipe at the end of post!

In a large bowl mix together the wine, lemon juice and zest. Add the strawberries and allow to sit at room temperature for an hour. Then refrigerate for another hour. Don’t let them sit more than 2 hours or they will start to break down too much.

To chiffonade the mint:

Fresh mint  | ZoëBakes | Photo by Zoë François

Wash and separate out the larger leaves of mint.

Slicing fresh mint | ZoëBakes | Photo by Zoë François

Stack several leaves together and roll them into a log. Cut the log into very small slices.

Fresh sliced mint | ZoëBakes | Photo by Zoë François

This is a chiffonade of mint. This technique is wonderful for all kinds of broad leaf herbs.

strawberries in red wine with fresh mint | ZoëBakes | Photo by Zoë François

Toss the mint with the strawberries at the last second and serve in small bowls or glasses. Make sure to scoop up some of the juices.

strawberries in red wine with fresh mint and whipped cream | ZoëBakes | Photo by Zoë François

They are wonderful with a dollop of whipped cream or a Zabaione made with Marsala wine.

Zabaione from The Splendid Table:

6 large egg yolks

1/2 cup plus 3 tablespoons dry (or sweet) Marsala (found by the Port and Sherry at your wine shop)

1/4 cup sugar

3/4 cup heavy cream, whipped to stiff peak

In a large metal bowl, whisk together the egg yolks, Marsala, and sugar. Set the bowl over a double boiler and whisk for 5 minutes or until the mixture is thick and reads 165 degrees on an instant-reading thermometer. Cover the bowl and refrigerate for several hours or overnight. Right before serving fold in the heavy whipping cream in 3 additions.

Finally the Le Creuset giveaway:

I’ve been tagged by Karen at to participate in Dancing Deer Baking Company’s “Sweet Home” initiative:

Dancing Deer’s Sweet Home Initiative raises money for scholarships to help educate homeless women and end family homelessness. As a part of this initiative, our CEO, Trish Karter, will be riding her bike 1,500 miles from Atlanta to Boston, visiting family shelters in each city to raise awareness about this issue. She’ll also be recording stories from the women she meets along the way, asking them about their experiences. One question she’ll ask them are what foods remind them of home.

The food that I remember most from growing up is the granola my aunt used to make. It was so wonderful, not only for its flavor but because it filled the house with the smell of honey and vanilla! I loved it so much I created a bread out of it put it in my book Artisan Bread in Five Minutes a Day!

In order to spread the word about this wonderful cause, and because I want to know what food means home to them, I’m tagging the following people to participate: Jaden at Steamy Kitchen (she has a new book The Steamy Kitchen Cookbook coming out which I can’t wait for!), Rachel at Coconut & Lime, Ari at Baking and Books, Helen at Tartlette (she has the strawberries I alluded to before!), Kelly at Sass and Veracity, Lori at RecipeGirl and Peter at Kalofagas. Even if you’re not on this list, please feel free to join in anyhow!

Anyone who leaves me a comment about the food that reminds them of HOME will be entered to win the Le Creuset Stoneware Heart Ramekin.