“Tay, let’s stop by Joe’s Garden real quick,” I say after dropping off V at preschool. It’s on the way home. We drive down the hill and around the bend to see the chipped white paint on the wooden sign announcing, “Strawberries.” It was destiny! My heart skips a little, and a surge ofContinue reading “Strawberry Shortcake with Almond & Coconut Flour”
Tag Archives: strawberries
Raw “Cheesecake” with Lime Zested Strawberries & Mangoes
Come Saturday morning my body immediately wanders to…homemade scones, americano with cream & fresh fruit. Yet, this Saturday morning, the scones were out & the cream. And I was okay with that. Honestly! What wasn’t out was the fruit, and with fresh fruit creeping up on the horizon, one cannot help but to enjoyContinue reading “Raw “Cheesecake” with Lime Zested Strawberries & Mangoes”
Lemon Poppy Seed Strawberry Shortcake
My little girl loves Strawberry Shortcake. Well, the dessert, but mainly the cute character I grew to love at the same age. I’m sure if her and I were the same age, we’d probably be friends as we share similar affinities.
Growing up we would regularly eat strawberry shortcakes in the summer. My dad was (and is) the fruit king. It wasn’t uncommon to find heaping amounts of peaches, nectarines, plums & cherries all at the same time in June & July, with a couple of trips to the market throughout the week. It’s no surprise my younger brother at age three consumed two whole watermelons in one sitting at our church’s watermelon bust. Frequently on a Sunday evening, my father would begin cutting up fruit for the BIG fruit salad as we sat around like seagulls awaiting our victory.
When it came time for strawberry shortcakes, I was designated strawberry huller. I must say that I am a veteran strawberry huller. I don’t mess around with the huller device, but a small paring knife, removing the stem & inner middle (not just chopping off the top–isn’t that a crime?). Unfortunately, our idea of shortcakes was the spongy prepackaged cakes. It’s interesting that I wasn’t completely fond of them as a kid. However, when I would taste various versions of biscuit shortcakes in former years, they were either dry, or felt like gravy should be the topping.
I had put off the search for a while, then shortly after Ben & I got married I came across this recipe thinking that it might just be the summer to redeem the strawberry shortcake. And folks, this is it. The lemon poppy seed version was first made two weeks ago, while I normally stick to the original cream version. They’re reminiscent of flaky, creamy English cream scones, except with more cream. And this isn’t time to watch your figure, but completely indulge in summer goodness of sweet, seasonal strawberries, flaky cream shortcakes & billows of freshly whipped cream. A perfect end to a fourth of July meal. You could easily make the original version (directions below) or put a spin on it with the lemon & poppy seed. Whatever you do–these should be on your menu this weekend (also try Heirloom Tomato & Watermelon Salad). What are some of your fourth of July food memories? Don’t forget to take part in the free giveaway!
Lemon-Poppy Seed Shortcakes (printable recipe)
This recipe is from Fine Cooking magazine. You can easily make these shortcakes as plain, by omitting the poppy seeds & lemon juice, and using 1 1/2 cups of heavy cream instead. Another option for the lemon poppy seed shortcakes is by using half strawberries & the other half blueberries.
Ingredients:
For Shortcakes:
3 cups all-purpose flour
1/4 cup plus 2 Tb granulated sugar
1 1/2 Tb baking powder
3/4 tsp kosher salt
1/4 cup plus 2 Tb lemon zest
6 ounces (3/4 cup) cold unsalted butter, cut into 1-inch pieces
2 Tb poppy seeds
1 1/4 cup heavy cream
1/4 cup fresh lemon juice
For Strawberries:
5 cups sliced strawberries
1 – 2 Tb granulated sugar
For Whipped Cream:
1 1/2 cups cold heavy whipping cream
2 Tb granulated sugar
1 tsp vanilla
Shortcakes Directions: Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder & salt into a large bowl. Add the lemon zest and toss throughout the mixture. Cut the butter into the dry mixture with a pastry blender or two knives until the largest butter is the size of peas. Add the poppy seeds and mix around lightly.
Make a well in the center of the mixture and pour in the cream. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer to parchment-lined baking sheet, cover with plastic to chill for 20 minutes.
While dough is chilling, Heat oven to 425. Remove dough from fridge & cut (using a sharp chef’s knife or bench knife) and cut into 9 squares. Space apart on parchment-lined baking sheet about 2 inches apart. Brush each shortcake with cream & sprinkle coarse sugar on top. Bake for 18 to 20 minutes. When done, let cool at room temperature.
Strawberries: While shortcakes are baking, slice strawberries and place in bowl, along with one tablespoon of sugar. Mix together and allow to macerate for 30 minutes at room temperature.
Whipped Cream: In a chilled bowl of an electric mixer with a chilled whisk, add cold whipped cream. Beat on high until it begins to thicken. Add vanilla & sugar, then continue beating till billowy, soft peaks form. **If you want lemon whipped cream, then add 2 Tb of lemon juice in place of vanilla.
Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling
Our house definitely looks “lived in” right now. Library books all around, artwork hung to dry on the mantle, and a deep freezer & other patio items inside our house as well. All the decks in our condo are being cleaned, sanded & repainted this week, which means bringing in everything or putting it in the scarce space in front of our house. Hence–a deep freezer in our living room.
There are times in life when embracing the “lived in” motif is needed. Trying to escape it, hide it, or tackle it is just adding more stress and less time for the people around us. It’s easy for me to put on my tunnel vision goggles and charge straight ahead in cleaning up without giving a second glance at the nudging of a little girl wanting her mama to dance with her, or sitting down to talk to my husband. When I think about the land of Facebook, there are some people who are proudly seated on their ‘anti-FB’ platform. I get it, really I do. Waste away hours by being sucked in. However, I propose that FB is also community, an arena for hospitality.
For instance, my friend Shelley wouldn’t have known I was making these cookies if I hadn’t put it in my update. And, she wouldn’t have had the opportunity of eating them either (because I got to drop some off to her later). Although there are many ways in which technology can suck us in and turn others out, I think if our priorities are straight, it can be a good thing.
Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling
(printable recipe)
A note about the sugars. Demerara is an unrefined equivalent to brown sugar, while rapadura is an unrefined equivalent to granulated sugar. Rapadura looks similar to sand. Since neither are refined, they have a more complex taste & smell, which is similar to caramel & molasses. If you don’t have oat bran on hand, you could pulverize (food processor) 1/4 cup of oats. The whole wheat pastry flour could be replaced with unbleached all-purpose flour as well.
Ingredients:
1/2 cup old fashioned oats
1/4 cup oat bran
1 cup whole wheat pastry flour
1/2 tsp ground cinnamon
1/4 tsp freshly ground cardamom
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tb (1 stick or 1/2 cup) unsalted butter, room temperature
1/2 cup demerara sugar
1/4 cup rapadura sugar
1/2 tsp vanilla extract
1 large egg, room temperature
1 cup medium diced rhubarb, 1/4 in
Strawberry Cream Cheese Frosting & Directions
Directions: Preheat oven to 350. Line two baking sheets with parchment paper. Take out your eggs & butter to get them to room temperature.
In a small bowl, add oats, oat bran, w.w. pastry flour, spices, baking soda & salt. Mix to combine and set aside.
In the bowl of an electric mixer, cream on medium speed the two sugars, butter & vanilla for 1 minute. Scrape down sides and add the egg on low speed. Mix till combined and add the dry ingredients. Mix till thoroughly combined and add the rhubarb.
Using a tablespoon, scoop a leveled Tb of cookie dough on parchment lined sheets leaving 1 1/2 -2 inches apart. Bake for 12 minutes. Cool on a wire rack till cookies are cool and transfer to foil.
Put 2 tsp of frosting on one turned over cookie. Take an unfrosted cookie and sandwich it together. Makes about 20 cookies.
Strawberry Margaritas
Nothing says summer quite like strawberries. I keep holding back at the grocery store as they taunt me to succumb to temptation (and while my three-year old shouts, “OH MAMA—IT’S STRAWBERRIES). But, I’m standing firm, waiting patiently for local strawberries. And let me tell you, we bought this small little pint of strawberries a week back at the Wednesday market, which were divine. They were everything a strawberry should be…slightly firm, sweet little jewels to be eaten solo. The girls had theirs with lunch while I sneaked a few in my spinach, chevre salad.
I have fond memories of my dad bringing home a flat of strawberries and we would devour them. There was one not so fond memory when I was seven years old. Our good family friends were in town visiting, my dad had a flat of strawberries out and let it be said, “kids don’t care about dirt,” let alone on strawberries. I would pick one up and kind of brush it off and take a bite. Hit repeat…again and again.
Then, I spotted one of the big, really red strawberries at the bottom of one of the baskets, thinking I hit the mother lode. I pulled back the green leaves and took a big bite; when all of a sudden, I felt something move in my mouth. I still shudder thinking about it. I spit everything out all over the carpet and scream. Then, I see what it was and shiver saying, “EWWW!!! ACCKKK!” My family probably thinking I was dramatizing the part no sooner started saying the same “ewww’s & aaacckk’s.” What was in that strawberry?
An earwig. Absolutely, positively one of the most disgusting things to be in my mouth. However, did it stop me from eating from the flat of strawberries? No. What it did was it made me the designated cleaner & huller of the strawberries. It’s because they’re that good. With sun on the horizon in the PacNW, or already in clear view in your neighborhood, kick it off right by making these Strawberry Margaritas. And since the recipe uses a strawberry puree you’ll be sure to know it will be earwig free.
Strawberry Margaritas (printable recipe)
This recipe is adapted from Rick Bayless website.
Ingredients: 1/4 cup fresh lime juice
1/8 cup unrefined sugar
1/3 cup water
1/2 cup strawberry puree
1/2 cup tequila
about 1/2 cup ice
coarse salt
In a measuring cup, combine lime, sugar, and water. Set aside. In another measuring cup, measure out tequila & strawberry puree–mix. Prepare two martini or margarita glasses by rubbing lime around the rim, then dip them in a dish of coarse salt. Pour limeade mixture & liquor mixture into a shaker, add ice & shake for 10-15 seconds. Pour the margarita into prepared glasses. Serves 2 large margaritas or 3 small.
Rhubarb-Strawberry filled Lime Cupcakes
Have you noticed how many cupcake shops have popped up in the past five years? I have loved baking ever since I was little. My true love for the art came in my first Home Economic class in sixth grade. True to any first year Home Ec. class, you learn a plethora of introductory level crafts. I still remember learning plastic canvas, where I made a tissue box cover of penguins designed for my mom, due to her love of the cute little creatures. But seriously, although my mom heaped words of praise upon my creation–do we really need tissue box covers lining the aisles of Goodwill (a lost craft that should remain lost)?
I made a pillow cover, did at home projects of our choice, created various items in the kitchen & decided that I would undertake the largest size duffle bag (think body bag) while all my peers were a bit more sensible & chose the smallest one. Little did I know that the duffle bag scenario would be a metaphor for my life.
Biting off more than I can chew. My vision of what I can accomplish and what I will actually tackle are two different notions. But in some ways, I like how this transfers to my baking. I’m all for simple desserts & baked goods; however, I plain ole’ love creating something a bit more time consuming to have a wonderful end product. Sometimes this is hard with some of my perfectionist sensitivities, because I would rather not attempt something & fail than attempt it at all.
It reminds me of the pie crust portion of Home Econonics. Mrs. Haile, my teacher, showed us how to cut the butter into the flour, add just a little ice cold water, lightly combine it, chill, roll & transfer to the pie plate. This terrified me. The idea of transferring to have it split, crack, tear or crumble did not look appealing in the slightest. And although I had Kitchenaid mixer on my wish list since 11 years old, it wasn’t until I was 20 years old that I began to overcome my fear of the pie crust and make pie after pie.
I’ve realized that baking is like that (as well as cooking). We all have flops. In fact, as I was making this recipe, I was trying to make Neoclassic Buttercream (cook the sugar, add said sugar mixture to egg yolks, mix & mix, cool, add butter). What was the end result–pieces of chewy sugar/caramel dispersed throughout a 1/2 pound of butter. Sad yes–defeated no. I will go back and tackle it again, same as the pie crust. Do I make a perfect pie crust with no flaws? No. Julia Child approached the culinary arts with embracing the flaws & going with it. That’s how I began to see the pie crust and so many other baking adventures.
But, when we do have monumental food successes–they make up for the 1/2 pound of butter that got ruined (actually–I’m going to use it for some frosting still), flavorless muffins, or burnt dinner. So, as with the advent of the cupcake shops, culinary triumphs & 2+hours of baking with a 5 second eating party–meet the cupcake who will convert even the die hard chocolate lover.
I am utterly, head over heals, infatuated-crazy about these cupcakes. The melding of the lime cupcake with the tang of the rhubarb sauce, sweetness of the strawberry puree and creamy, richness of the cream cheese frosting (laced with strawberry puree) makes for a complete flavor profile in a dessert. I’m not fond of using the word “best” when talking about food on a blog. However, I’m about to break that vow right now as these cupcakes are absolutely superb. Dare I say it, “the best.” They’re knock your socks off good. If you have time to spare–you need to make these. But, I’m warning you if you do, you might not ever be able to eat a “so-so” cupcake again. Just saying:)
Rhubarb-Strawberry Filled Lime Cupcake & Strawberry Cream Cheese Frosting (printable recipe)
The cupcake has been changed from a cupcake base found in Rose’s Heavenly Cakes Cookbook, which is a white cupcake & I have changed it to a lime cupcake. If you don’t have a scale, then I would highly recommend investing in one; as it will make your baked items a step up. I used cake flour, as it has a lower protein content versus all-purpose. This being said, you can use all-purpose with the amount in parenthesis below. You can make the cupcake the day before and assemble them the next day. More information on rhubarb is found here.
Lime Cupcakes
The total capacity of the liquid should measure 2/3 cup. Measure the milk to 1/2 cup and the rest should be lime juice.- 3 large egg whites (90 grams), room temperature
- 1/2 cup (120 grams) whole milk
- a little less than 1/4 cup (40 grams) lime juice, 2 limes
- 1 1/2 tsp pure vanilla extract
- 2 cups (1 3/4 cup if using unbleached all-purpose flour) sifted into the cup & leveled off (200 grams) cake flour
- 1 cup (200 grams) granulated sugar
- 1 to 1 1/2 Tb lime zest, zest of 2 limes
- 2 1/4 plus 1/8 tsp baking powder
- 1/2 tsp kosher salt
- 8 tablespoons (1 stick) unsalted butter (65 to 75 degrees)
Preheat the oven: Line 14 to 16 cupcake liners in a muffin tin and set aside. Preheat oven to 350.
Mix the liquids: In a small bowl, whisk the egg whites, 3 tablespoons of the milk and vanilla until lightly combined.
Make the batter: In a bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, lime zest, and salt on low speed for 30 seconds. Add the butter and the remaining milk & lime juice on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients & strengthen the structure. Scrape down the sides of the bowl. Scoop batter into the lined muffin tin (it should weigh about 1.7 ounces/50 grams) filling about 3/4 full. Smooth the surface evenly with a small metal spatula.
Bake the cupcakes: Bake for 20 to 25 minutes, or until a toothpick comes out clean and the cupcakes spring back when pressed lightly in the centers.
Cool the cupcakes: Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.
Rhubarb Sauce
- 2 cups rhubarb, 1/4 inch slices
- 1/2 cup water
- 1/4 cup turbinado sugar
Directions: Throw the chopped rhubarb, water & sugar in a small pot over medium heat. Stir every now & again. Allow it to cook down until it resembles chunky applesauce (except rhubarb). Pour into a bowl and set aside.
Strawberry Puree
- 2/3 cup hulled strawberries, cleaned
Put the hulled strawberries into a food processor and puree until no more chunks appear. Pour into a bowl and set aside.
Strawberry Cream Cheese Frosting
- 4 ounces cream cheese
- 2 Tb unsalted butter
- 2 cups powdered sugar
- 2 Tb strawberry puree
Put the butter & cream cheese in an electric mixer medium speed for 1 minute. Add strawberry puree and mix on medium until blended. Add one cup powdered sugar & mix for 30 seconds. Add an additional 3/4 cup to 1 cup of powdered sugar. The frosting shouldn’t be too thick, but not ultra runny.
Assemble the Cupcakes:
- Take the cupcake and cut out a cone from the center of each. Go here for instructions on this method.
- Remove the cone & cut off the bottom half (the pointed end) and save the top half (eat the bottom half).
- Put 1 teaspoon of rhubarb sauce in the cut out portion of the cupcake. Put 1/8-1/4 tsp of strawberry puree on top of rhubarb sauce.
- Place the top part of the cone back on top of the sauce & puree. Press down gently, just enough to avoid the filling coming out.
- Either pipe the frosting on top to cover the cut out area or spoon it on top.
- Eat!!!
Strawberry Jam without Pectin
I think a great gift to people is giving them canned goods. Granted I have only canned jams, but people love the specialness (my own word copyright) of it. There is also something so rewarding about making your own jam instead of buying it at the store. It’s a bit of a novelty because this was common stuff back in the day when a homecook couldn’t imagine going to the store to buy their canned goods–they would make it right at home. And I guess that’s what I like about it, being a part of something that were common occurrences around the home.
Now, I know it’s not all romantic and such, because that whole boiling water, sterilizing the jars, wiping off the jam, etc., isn’t the most enjoyable way to spend your time while your two girls nap. However, once you hear the popping of the lids, the jam setting, the first jar being opened to taste the results and a qualified, “MMMM” from your 2 1/2 year old, it makes it all worth it.
Strawberry Jam (printable recipe)
This is a recipe from Barefoot Contessa. I have added my notes below in italics.
What you need:
3 pints strawberries
3 cups superfine sugar
2 Tablespoons Orange liquor (Grand Marnier)
1/2 cup peeled, cored & chopped Granny Smith apple
1/2 cup rinsed blueberries
Wash & rinse your strawberries. Hull them, cutting the large ones in
quarters, medium ones in half & small ones leave them alone.
In a heavy bottom pot mix strawberries with sugar & liquor. Set over
medium heat, stirring constantly. When it starts to boil, add apples
& blueberries. Maintain a rolling boil and stir occassionally,
skimming the foam off the top. Put in a candy thermometer in and wait
till it reached 220 degrees (25-35 minutes).
Once temperature is reached, cool to room temperature and put in jars
to put in fridge. Will keep for two weeks. If you want to have jam
keep longer than follow canning guidelines (you can look online or if
you have The Joy of Cooking). It produced about 3 3/4 half pint jars
of jam for me.
My notes:
1. You can pulse regular sugar in a food processor to make superfine
sugar, if you can’t find it at the store. I put the sugar in and
pressed on for about 45-60 seconds.
2. Grand Marnier is expensive, so you could do one of three things in
my opinion. Buy the little container (the ones they sell on planes),
omit it altogether as it adds a depth to the jam but not necessary, or
put in orange zest or orange extract.
3. I seemed to have stirred & waited for it to reach 220, but it
didn’t. I gauged it more on what it looked like. You could put a cold
plate in the freezer and drop a bit on the plate, then run a spoon or
knife through the mixture. If it parts (think Red Sea) than take it
off the heat. Remember that you’re basically working in the candy
arena & it could go from soft ball stage to hard ball stage pretty
quickly.
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