Tag Archives: strawberry

Strawberry Deliciousness

If you’ve never had strawberry pie, please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

Topping
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Bake pie crust shell and let cool.

Cook frozen berries in large saucepan over medium low heat until berries begin to release juice, about 3 minutes. Increase heat to medium high and cook, stirring frequently, until thick and jamlike, about 25 minutes. (Mixture should measure 2 cups. If you have more than 2 cups the pie will not set or slice properly.)

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to a simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.  I like to add chiffonaded basil or mint to the cream to give it an additional flavor profile.

Enjoy!

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Strawberry Pie

Oh strawberry pie, how have I never heard of you or thought that you might be the most delicious concoction I’ve ever tasted?  I just don’t know, but I sincerely apologize for neglecting to make you until now!

If you’ve never had strawberry pie (obviously, I hadn’t – I know, I must be living in the hole), please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

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Have a Berry Good Fourth!

I love this tart for a Fourth of July picnic… It’s just perfect (go figure, it’s from Martha)!  Have a happy and safe holiday weekend!

For the crust:
5 cups all-purpose flour
6 tablespoons sugar
2 cup (4 sticks) unsalted butter, chilled and cut into small pieces
4 large egg yolks
1/2 cup ice water

For the creme fraiche filling:
2 packages cream cheese (8 ounces each), room temperature
1 teaspoon pure vanilla extract
8 ounces creme fraiche
1 cup confectioner’s sugar

For the tart:
4 ounces semisweet chocolate
1/2 cup apricot jam, for glazing blueberries
1/2 cup raspberry jam, for glazing raspberries
2 tablespoons water
2 pints red raspberries
Confectioners’ sugar, for dusting
1 pint blueberries, picked over

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A Summer Delight

These cakes are one of my absolute favorite things to make once the weather turns warm and the berries are ready for picking.  I first had them years ago at the St. Jude Gourmet Gala… The then pastry chef at 1789 had made them for the party and I was in LOVE.  I raced home, told my then darling boyfriend (now darling husband) about them and waited impatiently for the perfect summer fruit to make them.

I pulled out the recipe earlier this week to give to a friend and knew I had to re-share them with you.  Most of the vendors at the Dupont Circle Farmer’s Market this past weekend said the strawberries are at their end, so race out and get some and whip up this delight!

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 Continue reading

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The Daring Bakers: Bakewell Tart…er…Pudding

frangipane

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.

Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.

The version we’re daring you to make is a combination of the two: a sweet almond-flavored shortcrust pastry, frangipane and jam.

Recipe after the jump. Continue reading

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Vive Bastille Day!

Instead of storming a Parisian prison, storm into that kitchen and get cooking! Today’s the day the French stormed the Bastille prison in 1789, an open act of rebellion against the monarchy that is considered a turning point of the French Revolution.

After the Revolution, “while their former bosses were fleeing the country or losing their heads to the guillotine, chefs of the royal court found themselves out on the rue without so much as a roux to whisk,” said Carl Hanson.

Lucky for them, a promising new institution had begun popping up in Paris during the second half of the 18th century. This new-fangled thing was known as the restaurant. The first restaurants had opened in the 1760s and originally catered to those of fragile health. In fact, the word “restaurant” refers not to resting or ranting but to the “restorative” broths that were intended to return delicate Parisians and weary travelers to good health.

With the arrival of revolution, however, the restaurant became a venue for displaced chefs to practice their craft in a clean setting that, significantly, was open to all comers, not just royalty. For once, it did not require a noble pedigree to dine like a king, only sufficient funds to pay the check. And with that, the art of fine dining was born!

So, in celebration today, we made homemade croissants (the recipe is after the jump). And for a whole meal, check out a couple of our other favorite French-inspired recipes.

Simple & Healthy Crustless Quiche
Strawberry Tart with Basil Whipped Cream
Honey-Roasted Almond Vinaigrette
Foie Gras Toasts

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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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