This month’s recipe was an experiment that started with a pound of strawberries and turned into a tasty breakfast treat. The inspiration, Untitled (Yellow Table on Green) by Hans Hofmann, is a wonderful abstract still life that can really only be appreciated when viewed in person. The vibrant colors and thick use of paint make the table seem so enticing, you’ll want to pull up a seat and pile your plate full of colorful eats. I imagine my strawberry creation would fit right in.
Hans Hofmann, Untitled (Yellow Table on Green), 1936, Dallas Museum of Art, fractional gift of The Rachofsky Collection in honor of Dr. Dorothy Kosinski, the Barbara Thomas Lemmon Curator of European Art
Strawberry Squares
Yields about 15 squares
Level: Easy
Crust:
¾ cup (about 7 sheets) graham crackers
¾ cup slivered almonds, toasted
3 tablespoons sugar
2 tablespoons butter, melted
Filling:
1 cup fresh strawberries (about 10 medium berries), hulled
8 ounces cream cheese, room temperature
1 cup sugar
½ teaspoon almond extract
1 egg
¼ teaspoon salt
¼ cup flour
Preheat oven to 350° F. Lightly butter a 9×13 baking dish.
Crust: Crush graham crackers into food processor or blender and process until crumbled. Add toasted almonds, sugar, and melted butter, and continue processing into a moist crumb. Press crust mixture evenly into dish. Bake 12-15 minutes. Remove from oven and set aside to cool.
Filling: Quarter strawberries. Add berries to blender and puree until smooth. Set aside.
Place cream cheese and sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat at medium speed until smooth. Mix in almond extract and egg. Add strawberry puree and continue mixing until fully combined. Sprinkle in salt and flour and mix until just incorporated.
Pour filling over prepared crust. Bake for 18-20 minutes. Cool completely and refrigerate. Serve chilled with fresh strawberries on top.
Original recipe.
Sarah Coffey
Assistant to the Chair of Learning Initiatives
