Poteet strawberries are making their way into markets around San Antonio. That can only mean one thing: the annual Poteet Strawberry Festival.
The celebration is set for April 1-3 this year at the Poteet Strawberry Festival Grounds, 9199 North St. Highway.
Country and Tejano music, rodeo performances, contests, clowns and gunslingers all are on the menu, as well as a parade through town, a fireworks display and, of course, the freshest strawberries you’ll ever bite into.
The carnival starts on March 31, but the real festival gets underway 6-10 p.m. April 1 with a free night on the grounds.
The parade will be held on the morning of April 2 with the fireworks display that evening. In between will be the strawberry judging and auction. April 3 will bring a Taste of Texas food show.
The entertainment lineup includes Pat Green, Tracy Lawrence, Buckshot Bradley and more.
For a full schedule of performances, events, ticket prices and more, click here.
And to get your taste buds geared up for the festival, here is an easy recipe for Strawberry Charlotte, which combines the best of tiramisú and panna cotta in one dish.
2 tablespoons boiling water
2 teaspoons unflavored gelatin
2 cups strawberries, plus more for garnish
4 tablespoons powdered sugar, plus more for dusting
3/4 cup heavy cream
1 teaspoon vanilla
16 Italian ladyfingers, broken in half to fit molds
1/2 cup orange liqueur, such as Grand Marnier or Cointreau
Put the boiling water in a small cup, sprinkle the gelatin over the top, and stir until dissolved.
Place the strawberries and powdered sugar in a food processor and blend until smooth. Add the gelatin mixture and blend to combine. Strain through a fine mesh sieve into a medium bowl.
Whip the cream and vanilla in a small bowl with an electric mixer on high speed until soft peaks form. Fold the cream into the strawberry purée and set aside.
To assemble, dip the ladyfingers into the liqueur one at a time to soften. Line the sides of four (1-cup) molds with the ladyfingers, placing the rounded ends down first. Brush with any remaining liqueur. Fill the sponge-lined molds with strawberry cream. Cover and chill in the refrigerator until set, about 6 hours.
To serve, run a knife around the edge of the molds and invert the charlottes onto individual serving plates. Dust with powdered sugar and garnish with strawberry slices, if desired.
Makes 4 servings.
From “The Golden Book of Desserts,” edited by Anne McRae