IN HIS NEW BOOK,"A Celebration of the Seasons: A Cook's Almanac," New Englander Steven Raichlen offers an interesting recipe for using some of summer's bountiful crop of strawberries.
About the recipe for Italian Peppered Strawberries, the author says: "This recipe comes from Lotte Mendelsohn, host of a popular New England talk show and author of 'Italian Provincial Cooking' (Yankee Press). Mendelsohn got the recipe from a listener, who says that Italians are devouring peppered strawberries with an enthusiasm bordering on frenzy."
It's a simple recipe, as are most of those from the book, which ia published by Poseidon Press and sells for $18.95. Divided into 14 chapters--one for each month of the year plus one for miscellaneous recipes and one for basic recipes--the book suggests foods using fresh ingredients easily available during each of the respective months.
Here is the peppered-strawberries recipe.
ITALIAN PEPPERED STRAWBERRIES 1 quart fresh strawberries (about 3 cups sliced) 1/2 cup sugar cup sambuca or other anise-flavored Italian liqueur cup Grand Marnier or other orange-flavored liqueur Fresh black peppercorns in a grinder (set on coarse grind) 3 cups vanilla ice cream (optional) Wash, drain and hull strawberries. Cut lengthwise into -inch slices. Place in a large glass bowl.