In order for strawberry glaze to work properly, one needs to be able to buy the kind of frozen strawberries that were sold in the 60s. They came in a rectangular box and when they defrosted, juice went all over the place. Nowadays, the frozen strawberries have much less juice. What makes the glaze glazy is liberal amounts of juice. Now, the recipe says the cook can use cherry juice. I did not try that, not knowing that the modern frozen strawberry lacks juice, so I had to use water. The result was not as brilliantly glazy as I would have wished.
The glaze, of course, went on the cheesecake. The cheesecake, the glaze, the almond soup and the striped bass stuffed with minced clams were all part of the menu of our latest dinner party and effort by my husband to market the blog.
This is a simple recipe. It is possible that I didn't cook it long enough to get the effect I wanted. Also, I didn't strain the juice or what juice there was, so instead of being translucent, the glaze was sort of cloudy. However, it was simple to execute and a tasty addition to the Deluxe Cheesecake. There are four other, unmade recipes for cheesecake on the same page, so readers can expect several cheesecake recipes in the coming months.
2 one -pound cartons frozen whole strawberries, thawed
cherry juice or water
2 tablespoons cornstarch or arrowroot
1. Drain the strawberries very well, reserving the juice. Add the cherry juice or water to it until liquid measures two cups. Set berries aside.
2. Slowly mix the cornstarch with the liquid in a small pan. Gradually bring the mixture to a boil, stirring, and cook two to three minutes, or until thick and translucent. Cool and chill. Fold in the strawberries.
Makes three cups.