Strawberries are the first fruit to come into season in the Lowcountry.  When the strawberry farms open, we flock out to the fields to get our first taste of spring. Strawberries can be traced back to the Greeks and the Romans. Medieval stonemasons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals, symbolizing perfection and righteousness. During the same time period strawberries were served at important state occasions and festivals to ensure peace and prosperity. Generations of romantics have recognized the heart-shaped berry as a symbol of love. In art and literature the innocent strawberry has been construed as a symbol of sensuality and earthly desire. The strawberry is considered one of the most important small fruits grown in the western hemisphere. Today, every state in the United States grows the strawberry plant. Enjoy the bounty of our sea island strawberries and support our local South Carolina farmers!

Strawberry Rum Cocktail

2 cups strawberries, hulled

½ cup confectioners sugar

1/3 cup dark rum

¼ cup freshly-squeezed lime juice

Lime zest, for garnish

Process strawberries, sugar, rum and lime juice in a blender until smooth. Pour, in individual servings, into a martini shaker. Add ice and shake for 15 seconds and pour into glass. Garnish with fresh lime zest. Serves 6.

Chilled Strawberry-Mint Soup

3 cups sliced fresh strawberries

1-1/2 cups sour cream

1-1/2 cups heavy cream

4 tablespoons fresh-squeezed orange juice

4 tablespoons honey

3 teaspoons finely chopped fresh mint leaves

Fresh strawberry slices

Fresh mint sprigs

Place the strawberries, sour cream, heavy cream, orange juice and honey in a blender or food processor. Process until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey. Refrigerate until well chilled. To serve, pour into chilled soup bowls and top with fresh strawberry slices and mint sprigs. Serves 4.

Mesclun Salad and Strawberries with Lemon-Mustard Vinaigrette

4 tablespoons lemon juice

¼ cup red wine vinegar

½ teaspoon soy sauce

1 tablespoon hot Chinese mustard

2 tablespoons sugar

½ teaspoon cayenne pepper

1 cup vegetable oil

7 cups mesclun salad or spring mix

½ cup pine nuts, toasted

3 cups fresh strawberries, sliced

1 bunch green onions, sliced

1/3 cup Romano cheese, freshly grated

Black pepper, freshly ground

Combine first 7 ingredients in blender.  Mix well.  Toss salad greens with pine nuts, strawberries, and green onions.  Toss with Lemon-Mustard Vinaigrette and Romano cheese.  Top with freshly ground pepper.  Serves 6.

Strawberry Muffins

½ cup butter, softened

1-1/2 cups sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon finely grated lemon peel

1 cup buttermilk

1 cup fresh strawberries, hulled and sliced

Sugar, for topping

Grease 12 muffin cups or line with paper muffin liners. In a large mixing bowl with an electric mixer, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.  In a separate bowl, stir together the flour, baking powder, baking soda and salt. With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened. Do not over-mix. Gently fold in strawberries. Spoon batter into prepared pans, filling each muffin cup about 2/3 full. Sprinkle each with sugar. Bake in a preheated 350 degree oven for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Serve warm. Serves 12.

Strawberry and Chicken Pizza

1 (12-ounce) prebaked pizza crust

4 ounces crumbled goat cheese

1 grilled chicken breast, chopped

1 cup arugula

½ teaspoon extra-virgin olive oil

½ teaspoon fresh lemon juice

Dash of salt

Dash of freshly ground black pepper

1 cup sliced strawberries

¼ cup fresh Parmigiano-Reggiano cheese

3 tablespoons shelled dry-roasted pistachios, chopped

Place crust on a baking sheet. Bake crust in preheated 425 degree oven for 8 minutes.  Arrange crumbled goat cheese and chicken evenly over crust. Toss arugula with olive oil and lemon juice. Season with salt and pepper.  Arrange evenly over goat cheese and chicken. Top with sliced strawberries. Sprinkle with Parmigiano-Reggiano cheese and pistachios. Cut into wedges and serve immediately. Serves 4 to 6.

Strawberries Romanoff

2 pints ripe strawberries, washed and hulled

Juice of 1 orange (about ½ cup)

¼ cup Curacao liqueur

1 cup heavy cream, chilled

4 tablespoons confectioners sugar

½ teaspoon vanilla extract

Soak the strawberries in the orange juice and liqueur in the refrigerator for an hour or more. Whip the cream until stiff, gradually adding the sugar and vanilla. Spoon the berries into chilled dishes and top with the sweetened whipped cream. Serves 6 to 8.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

These first few days of spring have been glorious! Signs of spring are everywhere. The  trees are budding, flowers are blooming and the marsh grass is once again turning bright green. The temperatures are finally warming up and hibernating animals (and human beings!) are coming out of their dens for the tastes and smells of all things new. The days are getting longer and we're all feeling excited and energized. This week's dishes are bright and bursting with fresh flavors that announce the arrival of the season. Spring has sprung!

p.s. Please join me for CODA's 2010 Carolina Spring Fling on Saturday, April 10^th from 6:30 until 9:30 p.m. For more tickets and information visit www.carolinaspringfling.com.

Goat Cheese Souffles in Phyllo Cups with Frisee Salad

For the phyllo cups:

6 phyllo sheets, thawed if frozen

½ stick unsalted butter, melted

For the souffle filling:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

¾ cup whole milk

2 teaspoons Dijon mustard

2 large eggs, separated

½ cup finely grated Parmigiano-Reggiano cheese, divided

5 ounces (2/3 cup) soft mild goat cheese, crumbled

For the salad:

1-1/2 tablespoons cider vinegar

1-1/2 teaspoons Dijon mustard

¼ teaspoon salt

5 tablespoons extra-virgin olive oil

8 ounces (8 cups) frisee salad, torn into bite-sized pieces

6 radishes, cut into very thin wedges

3 tablespoons chopped fresh chives

Preheat oven to 375 degrees. Lightly butter a muffin pan with 12 muffin cups. Place 1 phyllo sheet on a work surface and brush with some butter. Top with 2 more sheets of phyllo, brushing each with butter. Cut buttered stack into 6 (4-1/2-inch) squares with a sharp knife. Line 6 of the muffin cups with a square. Repeat in the same manner, making 6 additional phyllo cups. Bake cups in middle of oven until golden, about 8 minutes, then thoroughly cool in pan on a rack. (4 cups are extra, in case of breakage.) Increase oven temperature to 400 degrees. While phyllo cups are cooling, make the filling. Melt butter in a 3-quart heavy saucepan over low heat, then whisk in flour. Cook roux, whisking, for 3 minutes.  Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally about 5 minutes. Remove from heat and whisk in mustard, egg yolks and ¼ cup Parmigiano-Reggiano until combined, then fold in goat cheese. Beat egg white in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites. Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until souffles are puffed and golden, about 15 minutes. In the meantime, make the salad. Whisk together vinegar, mustard and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before souffles are ready, toss frisee and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in the center of each. Place a souffle cup in each salad and serve immediately.  Serves 8.

Chicken Piccata with Lemon, Capers and Artichoke Hearts

4 (4-ounce) boneless, skinless, chicken breast halves

Salt and freshly ground black pepper, to taste

1/3 cup all-purpose flour

½ teaspoon finely grated lemon zest

½ teaspoon paprika

½ teaspoon garlic powder

2 tablespoons olive oil

¼ cup fresh lemon juice

½ cup dry white wine

½ cup chicken stock

1 (14-ounce) can artichoke hearts, drained and quartered

¼ cup capers, drained

Pound chicken until 1/4-inch thick. Season with salt and pepper. In a shallow dish, combine flour, lemon zest, paprika and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.  Heat oil in large skillet over medium-high heat.  Add chicken and saute 2 to 3 minutes per side, until golden brown. Add lemon juice, wine and chicken stock and bring to a simmer. Simmer for 5 minutes, until chicken is cooked though and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. Serves 4.

Spring Carrots with Apricots and Pistachios

2 bunches carrots, peeled and cut into small chunks

¾ cup water

1/3 cup diced dried apricots

Zest of 1 lemon

6 large cloves garlic, chopped

Salt and freshly ground black pepper, to taste

1 tablespoon unsalted butter

Juice of ½ lemon

1/3 cup shelled and chopped salted pistachios

In a 12-inch skillet, combine carrots, water, apricots, lemon zest, garlic and salt and pepper. Bring to a simmer, cover and gently cook for about 8 minutes or until carrots are barely tender.  Uncover and boil until they are cooked through and the liquid becomes a glaze coating the carrots. Taste for seasoning, then stir in the butter. Turn into a serving bowl and sprinkle with lemon juice and pistachios. Serves 6 to 8.

Chocolate Pots De Creme

2 cups whipping cream

½ cup whole milk

5 ounces bittersweet or semisweet chocolate, chopped

6 large egg yolks

1/3 cup sugar

Sweetened whipped cream

Preheat oven to 325 degrees. Bring cream and milk to simmer in a heavy medium saucepan over medium head. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk yolks and sugar in separate bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool for 10 minutes, skimming any foam from the surface.  Divide custard mixture among six 3/4-cup custard cups. Cover each with foil and place in a large baking pan. Add enough hot water to come halfway up sides of cups. Bake until custards are set, about 55 minutes. Remove from water and remove foil. Chill custards until cold. Serve with a dollop of sweetened whipped cream on top. Serves 6.

Spring Fling Cocktail

1-1/3 cups sugar

1 cup fresh mint leaves

2 lemons, sliced into rounds

1 cucumber, sliced into rounds

2 cups vodka

2 cups fresh lemon juice

2 cups club soda

In a large pitcher, combine the sugar, mint, lemons and cucumber. Add the vodka and lemon juice and let stand for 30 minutes. Stir to dissolve the sugar, then chill for another 30 minutes. When ready to serve, add the club soda and serve in rocks glasses filled with ice.  Serves 6 to 8.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Crisp spring weather puts me in the mood for entertaining and this menu is one of my favorites.  Invite your friends over and let the good times roll! Crab and Spinach Canapes are an excellent appetizer to serve with a cool glass of pinot grigio.  Begin your meal with Mesclun Salad with Bacon-Wrapped Scallops.  Mesclun salad greens are the base for this delicious salad tossed with sweet vinaigrette and topped with scallops wrapped in thick slices of bacon.  Peppered Maple Salmon is a fabulous entree.  The combination of the maple-soy marinade and the spicy black pepper are wonderful! Pair the salmon with savory Poppy Seed Dumplings. For dessert, serve Pina Colada Cream Pie. It's a  great show off dessert that’s always a big hit at dinner parties! You now have an easy and elegant spring seafood supper.  Enjoy!

Crab and Spinach Canapes

2/3 cup shredded Swiss cheese

1/3 cup salad dressing

1 stalk celery, chopped

1 tablespoon dried minced onion

1 (8-ounce) package frozen chopped spinach, thawed and squeezed dry

1 (2-ounce) jar diced pimento, drained

8 ounces lump crab meat

Nutmeg

Salt

Pepper

6 slices ciabatta or French bread

In a medium bowl, combine Swiss cheese and next 5 ingredients.  Gently fold in crab meat.  Season with nutmeg, salt, and pepper.  Spread crab mixture on bread slices.  Bake in a preheated 350 degree oven for 10 to 15 minutes until heated through. Serves 6.

Mesclun Salad with Bacon-Wrapped Scallops

1 (10-ounce) bag triple-washed mesclun salad mix

For the Sweet Vinaigrette:

9 slices thick-cut bacon

1/2 small red onion, very thinly sliced

1 tablespoon olive oil

1/2  cup sherry vinegar

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

1/2 teaspoon salt

Freshly ground black pepper, to taste

For the Bacon-Wrapped Scallops:

18 sea scallops, about 1 pound

Reserved bacon from the vinaigrette

Teriyaki sauce

Fry bacon in a medium skillet until partially cooked but still pliable.  Remove bacon and drain on a paper towel-lined plate.  Remove all but 2 tablespoons of the bacon drippings from the skillet.  Heat the remaining drippings over medium-high heat and add the onions.  Saute until tender, about 5 minutes.  Whisk in the remaining ingredients and season to taste.  Set aside at room temperature until ready to serve.  Preheat the oven to 400 degrees.  Cut the reserved bacon strips in half.  Wrap each scallop with a piece of the bacon and secure with a toothpick.  Sprinkle with teriyaki sauce and place on a baking sheet.   Bake for 10 to 15 minutes.  Place the salad greens in a large  bowl.  Dress, to taste, with the vinaigrette and toss well.  Top with the warm scallops and serve.  Serves 6.

Peppered Maple Salmon

1/2 cup maple syrup

1/4 cup soy sauce

6 (6-ounce) salmon fillets

1/3 cup coarsely ground black pepper

Combine maple syrup and soy sauce in a shallow baking dish.  Place salmon fillets in the marinade.  Cover and chill for at least four hours or overnight.  Preheat oven to 400 degrees.  Place pepper in a shallow dish. Remove salmon from marinade and press top of each fillet into the pepper.  Place on lightly greased baking sheet and roast for 10 minutes. Serves 6.

Poppy Seed Dumplings

1/2 cup sour cream

1/3 cup butter, melted

1 tablespoon fresh chopped parsley

3/4 teaspoon garlic salt

1/2  teaspoon poppy seeds

1/8 teaspoon pepper

8 ounces extra-wide egg noodles, cooked

1/2 cup freshly grated Parmesan cheese

Fresh parsley sprigs

Combine first 6 ingredients; stir well.  Combine sour cream mixture and hot cooked noodles; add cheese, and toss until pasta is coated.  Spoon into a serving bowl and garnish with fresh parsley sprigs.  Serve immediately. Serves 4.

Pina Colada Cream Pie

1-1/3   cups shredded coconut

3/4 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 cups whole milk

4 egg yolks, beaten

4 tablespoons butter

1 teaspoon vanilla extract

2 tablespoons rum or 1 teaspoon rum flavoring

Baked crust (Dough or Crumb) for 9-inch pie

1 cup heavy cream, whipped

Toast coconut on a baking sheet 5-7 minutes in a 350 degree oven, tossing frequently, until barely brown.  Remove.  Mix sugar, cornstarch and salt thoroughly.  Gradually whisk in milk, then egg yolks.  Mix thoroughly.  In a heavy saucepan over medium heat, cook mixture, stirring constantly and vigorously so that no lumps form, until it begins to boil.  Reduce heat to simmer and continue to cook and stir 2 minutes.  Remove from heat and immediately stir in butter, vanilla extract, rum, and toasted coconut.  Stir until butter melts.  Cover tightly with plastic wrap (to prevent a skin from forming on top of mixture) and let cool 15-20 minutes.  Stir thoroughly again and pour into prepared pie shell.  Chill at least 2 or up to 8 hours.  When ready to serve, mound with whipped cream. Serves 6 to 8.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .