freeze dried strawberries

This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico’s childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.

Sholeh Zard (Persian Rice Pudding)

arborio rice, unrinsed

milk

heavy cream

sugar

vanilla extract vanilla bean (see Notes)

cinnamon

black cardamom pod (see Notes)

turmeric

saffron

salt

unsalted butter,

freeze-dried strawberries, finely ground

salted pistachios

Flaky sea salt,

Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.

To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster — resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.

Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don’t stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.

Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.

Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios — in that order — over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.

Stunning Neapolitan cookies with made with strawberry, vanilla, and chocolate dough. A cookie with three flavors in one bite!

Neapolitan Cookies

[364 g] all-purpose flour

baking soda

freeze-dried strawberries, which equals 8 grams ((measured before pulsing))

[2 sticks | 227 g] unsalted butter (room temperature)

[350 g] granulated sugar

vanilla extract

red food coloring (optional)

cocoa powder

Sprinkles sugar (for rolling)

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.

Dump the dough out onto a work surface and divide it into three equal portions. Put one-third of the dough back into the mixer and add the powdered strawberries and food coloring, if using. Mix on low speed until totally combined, then remove the dough and quickly wipe out the bowl of the mixer.

Add another third of dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.

Pinch a small portion (about 1/2 oz [15 g]) of each of the three doughs, and press them gently together, so they adhere to each other, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into sprinkles or granulated sugar. Place 6 or 7 cookies on each sheet pan. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Cookies can be stored in an airtight container at room temperature for up to 2 days.

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Chamomile Tea Cake With Strawberry Icing

unsalted butter

chamomile tea

240 milliliters whole milk

Nonstick cooking spray

granulated sugar

coarse kosher salt

eggs

lemon

baking powder

all-purpose flour

confectioners’ sugar

strawberries

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

Soft, fluffy morning buns with poppy seeds in the dough and topped with strawberry cream cheese.

Strawberry Poppy Seed Buns

bread flour

instant yeast

poppy seeds

kosher salt

warm whole milk (120F | 49C)

unsalted butter, melted

egg (50 grams)

cream cheese, room temperature

freeze-dried strawberries, powdered (see note)

37 grams diced fresh strawberries

ground cardamom

lemon zest

unsalted butter, room temperature

confectioners' sugar

whole milk

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, poppy seeds, and salt. 

In a large measuring cup, stir together the warm milk and melted butter. With the mixer running on low, gradually add the milk mixture and egg to the flour mixture, beating until a soft dough forms, stopping to scrape the sides of the bowl if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. 

Spray a large bowl with cooking spray. Place the dough in the bowl, turning to grease the top. Cover and let the dough rise in a warm, draft-free place (75F | 24C) until doubled in size, about 1 hour. 

For the dough

In the bowl of stand mixer fitted with the paddle attachment, beat all the ingredients at medium-low speed until well combined. (Can be refrigerated in an airtight container for up to 4 days.)

For the cream cheese filling

In the work bowl of a food processor, place all the ingredients; process until well combined. (Can be stored in an airtight container at room temperature for up to one week.)

For the strawberry cardamom sugar

On a lightly floured surface, roll the dough into a 14 x 10-inch rectangle. Spread the Strawberry Cream Cheese Filling evenly over the dough. Fold the dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes. 

Butter a 13 x 9-inch baking pan. (I lined my pan with a parchment sling, and then buttered the parchment paper.) 

On a lightly floured surface, roll the dough back into a 14 x 10-inch rectangle. Spread the 1/3 cup room temperature butter evenly over the dough, leaving a 1/2-inch border on one long side. Sprinkle the butter evenly with the Strawberry Cardamom Sugar, gently pressing the sugar mixture into the butter. 

Starting with one long side, roll the dough into a log, pinching the seam to seal. Trim the ends. With a knife or sharp scissors, slice the log into 12 even pieces. Place the pieces, cut side up, into the prepared pan. Let the buns rise in a warm, draft-free place (75F | 24C) until puffed, about 45 minutes. 

While the buns are rising, preheat the oven to 375F (190C). 

Bake the buns until golden and puffed, 25-30 minutes. Let cool for a few minutes on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm. 

To assemble

In the bowl of stand mixer fitted with a paddle, beat the cream cheese and butter at medium speed until creamy. With the mixer on low speed, gradually add the confectioners&#039; sugar and freeze-dried strawberry powder, beating until combined. Scrape down the sides of the bowl, and add the milk, 1 tablespoon (15g) at a time, beating until the desired consistency is reached. Use immediately. 

For the strawberry cream cheese frosting

Healthy Strawberry Lemon Cake Bites- naturally sweetened with dates, these cake bites are packed with nutrition and bursting with flavor! 

Healthy No-Bake Strawberry Lemon Cake Bites

Medjool dates (pitted)

raw (walnuts)

almond flour

coconut flour

fine sea salt

lemon juice

unsweetened shredded coconut (for rolling)

Bring a small pot with 1 cup water to a boil. Remove from heat, add the pitted dates and allow to soak for 5 minutes. Strain the water and set aside. (You can skip this step if your dates are fresh and moist).

To the processor, add the walnuts and blend to a coarse crumb. Then add the almond flour, coconut flour, salt, dates, strawberries, lemon zest/juice and vanilla extract. Blend until a dough forms. Scrape down the sides and continue to blend until evenly combined. Taste test to see if you prefer more sweetness. If so you can add maple syrup or honey and blend until combined.

Using a scooper, scoop out roughly 1 tablespoon of the dough and roll into balls. Roll each one in the shredded coconut to coat then set aside. Continue until all of the dough has been rolled into balls.

Store in a sealed container and refrigerate until ready to serve. Cake bites will stay fresh when sealed and refrigerated for up to 5 days.

Freeze drying is a simple way to preserve strawberries for up to 25 years while maintaining great taste and nutritional value.

How to Freeze Dry Strawberries

Strawberries

https://www.youtube.com/watch?v=5hwPamm8ptk

Freeze drying at home is the best way to build up a stash of shelf-stable food that will store for years.  Freeze dryers aren't cheap, but if you've ever priced an emergency freeze-dried food stash for your family, that makes purchasing your own freeze dryer look cheap in comparison!  This Harvest Right has been on my homesteading wish list for years, and it's definitely living up to all the hype!

Harvest Right Home Freeze Dryer: https://bit.ly/thebestfreezedryer

Harvest Right Freeze Dryer First Time Use | How to Use A Freeze Dryer

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Top Tags

Sholeh Zard (Persian Rice Pudding)

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The most viewed freeze dried strawberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine