This sorbet is the perfect summer treat and it makes a great dessert for the Fourth of July. For the full recipe, please see my post on All Through the Year Cheer.
Posts Tagged ‘Strawberries’
Strawberry Shortcake Cupcakes
Sunday, June 13th, 2010Independence Day (July 4th) is almost upon us, and along with it comes a host of outdoor picnics and parties. My family celebrates this day with a casual feast – fresh, local fruits and veggies, potato and pasta salads, and grilled meats. And always strawberry shortcake for dessert. I’m not a huge fan of strawberry shortcake in general (shocking, I know :) ), mostly because I don’t like how soggy the shortcake gets once the strawberries are scooped on top. These cute little cupcakes completely eliminate the soggy shortcake problem. And better yet, they can be made in advance.
I’ve noticed that buttercream is a particularly opinionated topic for many people. A lot of times to make a quick buttercream (also called a “Simple Buttercream” or “American Buttercream”), I beat together butter and powdered sugar with a little milk and add vanilla or some other extract for flavor. This Simple Buttercream is fairly thick and holds up very nicely. It’s tasty enough (although usually very sweet) for a quick frosting; however, many people say that a true buttercream must contain eggs.
For these cupcakes I wanted something special, so I decided to make a Swiss buttercream. There are several different types of buttercream (such as Italian, French, and Swiss) that differ in the way they are prepared. To make Swiss buttercream, egg whites and sugar are heated over a double boiler to dissolve the sugar and pasteurize the egg. Then the egg white/sugar mixture is whipped until thick and glossy and butter is whipped in to stabilize the cream. The end result is a smooth, light, and creamy frosting that is not overly sweet.*
Brandy and I announced our Fourth of July event on All Through the Year Cheer! To participate all you have to do is make a recipe that represents this holiday to you; remember, there is a fantastic prize for the winner. See here for info on how to enter (you don’t need to have a blog to be able to enter!).
To Make Ahead: Buttercream: You can make the buttercream up to 5 days ahead and store it in the fridge in an airtight container. To use it, bring frosting to room temperature, then stir it until smooth. Pipe it onto the cupcakes as normal. Cupcakes: You can make them up to 3 days ahead and store them at room temperature in an airtight container. Frost the cupcakes the same day you’re going to be serving them.
Strawberry Shortcake Cupcakes
(Yield: 20 cupcakes)
Strawberry Jelly Filling (Makes a little over 1 c):
2 c (about 10 oz) sliced strawberries
1/4 c water
3 TB sugar
2 tsp cornstarch mixed with 1 TB cold water
1 1/2 c white sugar
3/4 c canola oil
3 eggs
3/4 c milk
2 tsp vanilla bean paste or pure vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
Swiss Buttercream (Makes about 3 c):
3 large egg whites
1 c sugar
Pinch salt
3 sticks unsalted butter, at room temperature, cut into pieces
1 tsp pure vanilla or almond extract
Additional:
Strawberries (optional, for garnish)
Edible pearl dust (optional, for garnish)
Cupcake liners
Cupcake baking pan
For the filling: In a small saucepan over medium heat, cook the berries, water, and sugar (uncovered) for about 10 minutes or until the berries are softened, stirring occasionally. Add the cornstarch slurry and cook another minute, stirring constantly (the mixture will thicken). Cool to room temperature, then chill in the fridge while you make the cupcakes (the jelly filling will thicken more as it cools).
For the cupcakes: Preheat the oven to 350F; line the cupcake baking pan with cupcake liners. Beat together the sugar and oil, then cream in the eggs until light and fluffy, and then stir in the milk and vanilla. In a separate bowl mix together the flour, baking powder, and salt. Gradually beat the dry ingredients into the wet; stir until just combined, making sure not to over-mix. Fill each cupcake liner about half full of batter. Add a scant tablespoon of jelly filling to each, then add more batter to cover the jelly. Bake for 20-22 minutes, or until light golden around the edges and a toothpick inserted into a cupcake comes out clean. Cool for 5-10 minutes in the cupcake baking pan and then remove to a wire rack to finish cooling. Cool completely before icing.
For the buttercream: In a double boiler, whisk together the egg whites and sugar. Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently (about 3-5 minutes). Transfer the egg white/sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the salt and beat on high speed until the mixture is thick and glossy (about 5-7 minutes). Gradually add the butter piece by piece while beating, then beat in the extract; stop beating when the buttercream is thick and smooth.
Once the cupcakes are cooled, pipe the buttercream on top. If desired, decorate the tops with a strawberry and a sprinkle of pearl dust.
*For more information on buttercream, see Wikipedia.
Thick & Glossy Meringue
Finished Buttercream
Easy Cheddar-Studded Bread & Peach-Strawberry Fizz Drinks
Tuesday, May 18th, 2010If you decide to make just one of my recipes, I highly recommend you make this bread. It requires only minimal ingredients and effort, but still tastes like a million bucks. You can make your own pizza dough if you have the time, but I made this recipe as part of my Mother’s Day Menu on a day when I was seriously pressed for time…and it came out perfectly. My hubby who was born and raised with Arabic bread (and normally isn’t tempted by baguettes, country breads, or fresh, yeasty loaves of any kind) said that this was the best bread he ever had. I kid you not, he actually said that. And I have to say, I think I agree.
Easy Cheddar-Studded Bread
(Yield: 1 loaf)
28 oz store-bought pizza dough (or homemade if you have the time)
4 oz cheddar cheese, shredded
A light dusting of flour (for kneading)
1 egg beaten with 2 tsp water (for eggwash)
Butter (to grease the pan and for serving)
9 by 5 by 3-inch loaf pan
Let the dough sit at room temperature in the package you bought it in for 30 minutes to an hour (depending on the weather – the hotter it is, the less time the dough needs to sit out).
Preheat the oven to 375F and butter the loaf pan. Flour your hands and sprinkle a light dusting of flour on your kneading surface. Turn the dough out of its package and work it out with your fingers so it is about 10 inches in diameter. Sprinkle the cheese on top and knead about 10 times, or just until the cheese is incorporated.
Transfer the dough to the prepared loaf pan (seam side down), and lightly cover it with plastic wrap; let it rest for 15 minutes at room temperature. Lightly brush the top of the dough with eggwash (you will not use all the eggwash). Bake for about 40-50 minutes, until the crust is golden and the bread sounds hollow when tapped.
Let the bread cool on a wire rack before slicing.
That bread is a tough act to follow but this drink is pretty, refreshing, and delicious in its own right. It’s the perfect accompaniment to a beautiful meal. Or the perfect way to cool off on a hot summer afternoon.
Peach-Strawberry Fizz
(Yield: 2 servings)
1 liter sparkling water
A couple of splashes of peach nectar (I used Goya)
A handful of strawberries, washed, hulled, and sliced
Pour a splash of peach juice into the bottom of 2 glasses. Pour in enough sparkling water to fill the glass. Float the strawberry slices on top.
Happy Mother’s Day, Recipe for Strawberries & Cream Cake, & Giveaway Winner
Sunday, May 9th, 2010I usually like to save the best for last, but since today is Mother’s Day I wanted to share the crowning jewel of my Mother’s Day Menu…dessert! Strawberries and cream are a classic summer combination; I wanted to do a new twist on an old classic and so this cake was born. I based this recipe on my double-crusted cheesecake (which was featured here on Delish…yay!). This cake is light and fresh and very summery with the strawberries; it’s the perfect ending to a beautiful Mother’s Day (or any summertime) meal.
Happy Mother’s Day!
Strawberries & Cream Cake
(Yield: 1 cheesecake)
Oatmeal-Almond Crust:
2/3 c lightly packed brown sugar
1 c all-purpose flour
1 c whole wheat flour (or all-purpose flour)
1 1/2 c rolled oats
1 c almond meal/flour (I used Bob’s Red Mill)
1 tsp pure vanilla powder
1 1/2 sticks salted butter, melted
Strawberry Filling:
1 quart (4 c) fresh strawberries, washed, hulled, and sliced
2/3 c sugar (more or less depending on your preference and how sweet your berries are)
3 TB cornstarch dissolved in 4 TB cold water
1 tsp lemon juice
Cream Filling:
8 oz Neufchatel cheese, at room temperature
2 large eggs
2/3 c sugar
1 tsp vanilla bean paste
2 tsp lemon juice
Butter (to grease the pan)
Springform baking pan
Preheat the oven to 375F. In a large bowl, whisk together all dry ingredients for the crust, then use a fork to mix the melted butter into the dry ingredients. The mixture should have some lumps that are about the size of peas (you might find it easiest to use your hands to gently crumble the mixture until it has the right consistency). Lightly grease the bottom and sides of the springform pan with butter. Pour about 2/3 of the crust mixture into the greased cheesecake pan and reserve the other 1/3 for the topping. Use a glass to help you press the mixture down evenly in the pan (press just firmly enough so that the mixture is loosely compacted). Bake the crust for 8 minutes.
Use a mixer to combine the Neufchatel cheese and eggs (adding one egg at a time); then beat in the sugar, vanilla, and lemon juice until everything is just incorporated. Pour the Neufchatel mixture into the pre-baked crust and bake for 12-15 minutes (just until the cheese is starting to set).
In a medium pot over medium heat, simmer the berries, sugar, and 1/4 c water (covered) for about 10 minutes. Dissolve the cornstarch in cold water and add it to the berries, stirring constantly. Boil for about 2 minutes, then stir in the lemon juice.
Once the cheesecake is starting to set, remove it from the oven and spread the berry mixture on top; bake for 5 minutes. Remove it from the oven and evenly sprinkle the remaining crust mixture on top of the berry layer. Bake for another 15 minutes, or until the topping is golden brown and the sides are bubbling up.
Allow the cheesecake to cool completely to room temperature and then refrigerate for 2 to 4 hours before cutting and serving (4 hours is preferred).
I want to thank you all of you who participated in my last giveaway. It was interesting to see which dishes are the toughest to clean…it looks like eggs and cheese are two of the worst culprits! I used a random number generator to determine the winner…
A huge congratulations goes out to Sheila P! Please email me your address and I’ll send out your prize.
Giveaway Winner, Product Review, & Recipe for Chocolate Chip Dutch Baby with Glazed Strawberries
Sunday, April 11th, 2010
I want to give a big thank you to all of you who participated in my recent giveaway. It sounds like you all are very environmentally-conscious…keep up the amazing work! I used a random number generator to determine the winner…
A big congrats to Brandy of Nutmeg Nanny! Email me your address and I’ll have your prize sent out.
Onto the product review! I recently received a 12-inch cast iron skillet from CSN. I like to use cast iron cookware because it can go straight from the fridge to the stovetop or the oven (or even campfire), and then straight to the table for serving. I also love the even browning that I get when I cook with cast iron. The cast iron skillet I got from CSN is one hardcore piece of kitchen equipment. It’s heavy! Even though it’s a 12-inch skillet with a lid, it’s at least has heavy as my mom’s larger cast iron Dutch oven.
The skillet features a seasoned surface so it comes ready to use; seasoning cast-iron helps to create a natural, non-stick surface. There was a brochure that came with the skillet, which gave great tips on caring for cast iron:
1. Cleaning: Let the skillet cool and wipe out any remaining food. Use soap and warm water to wash all areas of the skillet, then thoroughly dry it. Avoid using citrus-based soap, as it can remove the seasoning.
2. Maintaining the Seasoning: After each use, dab a cotton rag in a little cast iron conditioner (my mom always used canola oil, which is what I use) and rub a thin layer over the whole skillet.
3. Seasoning the Skillet: If the skillet becomes dull and dry looking (which can be caused by cooking acidic foods), add a coating of cast iron conditioner (or canola oil), put the skillet upside-down in the oven, and heat to 400-450F. The skillet will smoke as the seasoning bakes in; as the smoking slows, remove the skillet from the oven.
4. Storing the Skillet: Store the skillet in a clean, dry area with a light coating of cast iron conditioner (or canola oil).
5. Removing Rust From Cast Iron: Soak the rusty area in cola and then re-season.
I was excited to break in my new skillet, but I wasn’t sure what to make…potatoes anna? Blackened fish? Fried eggs? Cornbread? I decided on an old favorite that I haven’t had in ages…a Dutch Baby! The recipe is adapted from the recipe for a Chocolate Chip Dutch Baby (which is basically a baked pancake) in my all-time absolute favorite cookbook, The All-New Complete Cooking Light Cookbook. This cookbook has seen a lot of use over the years, and it’s my favorite cookbook for 3 reasons: it has a huge variety of types of dishes (like appetizers, mains, breads, desserts, vegetarian, salads, sandwiches, etc.), it has just as much variety in the types of cuisines represented (think recipes from the Middle East, India, France, Thailand, etc.), and it has never let me down…I have literally loved everything I’ve made out of it. (And no, I don’t work for Cooking Light, lol!)
The Dutch Baby cooked perfect in my new skillet. It puffed up beautifully, and the inside had a creamy, custard-like consistency. The glazed strawberries were the perfect addition, adding a splash of color along with fresh flavor. This made a beautiful weekend brunch.
Chocolate Chip Dutch Baby with Glazed Strawberries (Adapted from The All-New Complete Cooking Light Cookbook)
(Yield: 6 to 8 servings)
Dutch Baby:
1 1/3 c milk (I used 1%)
3/4 c all-purpose flour
2 TB sugar
1/3 tsp salt
3 large eggs
1 1/2 TB butter
1/3 c semisweet chocolate chips
Glazed Strawberries:
1 c frozen, sliced strawberries (if you use fresh strawberries, just add a little splash of water to the pan)
1 TB honey
1 (12-inch) cast iron skillet
For the Dutch Baby: Preheat oven to 450F. Once the oven is heated, put the skillet in the oven for 15 minutes. Meanwhile, beat together the milk, flour, sugar, salt, and eggs until smooth (the batter will be thin, similar to crepe batter). Once the skillet is preheated, melt the butter inside it, swirling the pan to spread the butter evenly. Pour in batter and sprinkle chocolate chips on top. Bake for about 10 minutes, or until puffed and golden. Serve the Dutch Baby with the Glazed Strawberries on top.
For the Glazed Strawberries: Place the frozen strawberries and honey in a small-medium skillet; heat on medium to medium-high heat for a couple minutes until the strawberries are thawed but still intact and the honey has combined with the strawberry juices to form a glaze.
