Try a new menu idea for bridal showers, dinner parties and other festive summer occasions — by pairing sweet bites with savory sips. The combination of ruby red strawberries and smooth, friendly wines might sound unique, but the pairing goes back hundreds of years. Noted 16th-century herbalist John Gerard wrote that together, strawberries and wine “make the heart merry.” That’s just what you want when you celebrate life’s most cherished moments.

So surprise your guests with a Roasted Strawberry Sundae and its deep, rich chocolate sauce heightened by Shiraz. Pour a glass of Chardonnay to enjoy with Chicken, Strawberry and Fennel Salad. Or simply heap fresh strawberries in a glass bowl and splash them with Cabernet Merlot. Then, raise a glass to a long and happy life!

Photo courtesy of Family Features
Roasted Strawberry Sundae

Roasted Strawberry Sundae
Prep time: 15 minutes
Cook time: 25 minutes
Roasted Strawberry Sauce
4 1/2 c. (about 1 1/2 pounds) fresh strawberries, stemmed and quartered, divided
3/4 c. sugar
1 vanilla bean
Chocolate Sauce
3 Tbsp. sugar
3 Tbsp. water
3/4 c. heavy cream
5 ounces bittersweet chocolate, chopped
1 Tbsp. Shiraz wine
9 c. vanilla ice cream
1 1/2 c. (about 1/2 pound) fresh strawberries, stemmed and quartered
To make strawberry sauce, heat oven to 350°F. In blender, purée 1 1/2 c. strawberries; strain through fine-meshed strainer, pushing on strawberry purée with spoon. Combine purée with remaining strawberries and sugar. Slit vanilla bean lengthwise and scrape out seeds; add bean and seeds to strawberry mixture. Let stand 10 minutes.
Remove vanilla bean and transfer mixture to shallow baking dish large enough to hold strawberries in one layer. Roast in oven about 20 minutes, or until strawberries are cooked and juices have reduced to syrup.
To make chocolate sauce, in saucepan bring sugar and water to boil. Reduce heat and simmer until sugar dissolves. Add cream and chocolate. Cook over low heat, stirring, until chocolate melts. Remove from heat; add wine.
Spoon 2 Tbsp. chocolate sauce in bottom of each of 6 sundae glasses. Add 3/4-c. scoop ice cream; top with 2 Tbsp. strawberry sauce. Repeat layers. Top with 1/4 c. fresh strawberries.
Makes 6 sundaes

Photo courtesy of Family Features
Chicken, Strawberry and Fennel Salad

Chicken, Strawberry and Fennel Salad
Prep time: 15 minutes
Walnut-Balsamic Vinaigrette
1/3 c. olive oil
1/3 c. walnut oil
2 1/2 Tbsp. balsamic vinegar
1 Tbsp. roasted garlic purée
1/8 tsp. salt
1/8 tsp. pepper
1 pound grilled chicken breast strips
3 c. fresh strawberries, stemmed and sliced
3 c. thoroughly cleaned, thinly sliced fennel bulb
3 c. shredded radicchio
3/4 c. basil leaves
1 1/2 c. toasted walnut halves
To make vinaigrette, in blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified. In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. To serve, mound equal amounts of salad on 6 plates.
Makes 6 servings

Did you know that ...

• A healthy indulgence, one serving of strawberries has more vitamin C than an orange and less sugar than other top fruits.
• Strawberries can be enjoyed for breakfast, lunch and dinner in both sweet and savory dishes.
• Strawberries and cream is the classic English dessert served at Wimbledon.
• Strawberries also pair well with lemon, rhubarb, vanilla, chocolate and other berries in desserts.
• Kids rate strawberries as their favorite fruit. (USDA fruit and vegetable research)
• A daily serving of strawberries may reduce the risk of heart disease and some cancers, and improve memory.