Tag Archives: berries

Melon Ice Cubes

This is undoubtedly my favorite use for left over fruit!  It’s so simple and is impressive when served to flavor water or cocktails.  Here’s all you have to do.  Take your left over melon and puree in a food processor.  Pour into ice cube molds and let freeze.  Then serve in lemonade or margaritas or whatever makes your heart content!

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Filed under Food, Healthy, How To, Tip of the Day

Tres Leches Cake

These are so good they don’t need an explanation… Make them often – your guests will love you for it.

tres_leche_cake

Tres Leches Cake

For the cake
1 2/3 cups of flour
1 tsp baking powder
1/2 tsp salt
6 oz. butter, softened
1 cup sugar
4 eggs
1/2 cup milk
1 tsp vanilla

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Currant News

I picked up these beautiful currants at the Palisades Farmers Market last weekend. I love when the currants start ripening – it’s the sure sign that the tomatoes (the most coveted summer fruit) are getting close (mine are all still green).

There are actually two different fruits that we call currants: the tiny little dried grapes, which are often mistaken for currants and the tiny fresh berries seen above that are actually currants! They are usually named after their color – red currants, black currants or the rare, coveted white currants. Currants are closely related to the gooseberry, which puts them in that family of tart, but very flavorful berries.  They aren’t around for long, so if you see them this weekend, be sure to pick some up!

Here are some of our favorite recipes for currants:

Red Currant & Lemon Tartlets from Martha Stewart

Zucchini Tart with Curried Custard & Dried Currants from 101 Cookbooks

Semolina Bread with Currants, Fennel & Pine Nuts from Wild Yeast

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A Memorial Day Weekend Favorite!

What better way to say hello to summer and (hopefully) goodbye to the rainy cold Spring that with a Summer Pudding!

Dessert doesn’t really get much easier than this. Line a mold with slices of pan de mie or a bread that is similarly sturdy. The bread you select will need to hold its shape when doused with fresh ripe berries that have been warmed with a bit of sugar just enough to bring out their juicy goodness. I chose to do individual servings, but vary the presentation as you like.

Seize this opportunity to celebrate the turn of the season. HELLO, summer!

Summer Pudding
Serves 8

1 loaf firm-textured white bread, such as Pullman Bread
3 pints raspberries (about 6 cups)
3 pints blackberries (about 6 cups)
1 C sugar
splash of lemon juice, to taste
optional: 2 t framboise or cassis, to taste

1 c heavy cream, chilled
1 T sugar
1 t pure vanilla extract

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Strawberry Shortcake

What better way to conjure up memories of youth than with a batch of strawberry shortcake? Now that you-pick strawberries are ready for gathering at local farms (Butler’s Orchard), it’s time to get out and get the best berries and forget about the mealy ones from Whole Foods! As for the biscuits, The best ones are of course, made from scratch with a bit of cream and butter. Here’s my recipe…

Strawberry Shortcake

Biscuits
2 cups flour
1/4 cup sugar
2 tsp baking powder
1/8 tsp salt
1/3 cup unsalted butter, COLD and cut into small pieces
1 large egg, lightly beaten
1 tsp vanilla extract
1/2 cup light whipping cream or half and half

Egg Wash
1 large egg, lightly beaten
1 tbsp cream

Strawberries for Filling
2 pounds fresh strawberries, hulled and sliced
1/4 cup sugar

Whipped Cream for Topping
1 cup heavy whipping cream
1/2 tsp vanilla extract
1 tbsp sugar

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