STRAWBERRY RECIPE PICKS

Back in the late '70s, when farmers markets were not nearly as ubiquitous as they are now and strawberries were big, tasteless orbs, I boarded an airplane clutching a flat of tiny just-picked strawberries from Southern California's Chino Ranch. As their fragrance permeated the plane, the other passengers came to me one by one and begged for a taste. "I'd forgotten what real strawberries were like," one woman said. I still think about that trip when I go to the farmers market—and about how lucky we are that fresh berries are now available to us all. RUTH'S STRAWBERRY RECIPE PICKS: STRAWBERRY DUMPLING MASCARPONE TART WITH PORT GLAZE STRAWBERRY LEATHER SALAD WITH STRAWBERRY VINAIGRETTE STRAWBERRY-VANILLA FROZEN POPS PECAN TORTE WITH STRAWBERRIES MAY 28, 2009 BERRY NICE BOURBON Strawberries are the first sweet fruit to ripen, but their season is over too soon. Strawberry jam is one way to keep the luscious berries around all year, and here's another: Wash and hull a pint of ripe strawberries, put them in a ½-gallon container, and pour in a liter of bourbon (there's no need to use something special). After two or three days, strain the infusion into a clean bottle, pressing on the fruit to remove the liquid, and store the infusion in the fridge. It makes for a great Manhattan. TOP POT HOLDER We received an ecstatic note from Zanne Stewart, the former executive food editor of Gourmet, who has discovered the perfect pot holder. Light, soft, and flexible as tissue paper, it's made of silicone and can go right into the dishwasher. It insulates beautifully and comes in a carnival of colors, as well as in basic black. ($7.95) FEATURED AT GOURMET.COM GOURMET'S GUIDE TO THE GRILL OUR FAVORITE COCKTAILS FROM THE 1950S MY DAY ON A PLATE: CHRIS COSENTINO THE CELERY SODA CHRONICLES THE STORIES BEHIND COMMUNITY GARDENS PERENNIAL WAVES OF GRAIN Did a friend forward this newsletter to you? Click here to sign up for Gourmet Weekly and receive it each week in your inbox. Sign up for the Cookbook Club Newsletter. AN IDEAL COMPLEMENT Crunchy, buttery cookies find their raison d'être as a foil for summer strawberries. A plate of tangy Buttermilk Cookies paired with a pitcher of fizzy, sweet-and-sour Strawberry Cup makes for an excellent summer refreshment (and any leftover crumbs provide a lovely topping for an impromptu berry-and-cream parfait). Or, better yet, crown a scoop of Fresh Strawberry Ice Cream with a few Curled Wafers. Advertisement