Strawberry


It is now Saturday. Try as I might I just didn’t find the time to get this great little dessert posted before midnight. But…at least this week I found the time to actually MAKE the FFWD pick.

P1010610

The galette was super simple to put together. A simple sable cookie crust that went together in no time, fresh berries, lemon curd, and whipped cream gave us an elegant dessert. Since there are only two of us at home now I only made 1/4 of the recipe. This gave me more than enough do to make a 6″ tart with some dough left over for a cookie. I topped it with lemon curd AND whipped cream, {orie suggested one or the other….}and topped that with some fresh blueberries from the garden. Some strawberries from the market and some blueberries from the pasture behind the house. Sooooo good. This is definitely a keeper. Fresh, faintly sweet, flavorful.

Visit with the other Members of FFWD and drool over their galettes. You won’t be sorry.

The recipe is on page 464 of Dorie’s around my French table

Sorry for the dark pictures. I just got a new computer and haven’t yet learned how to use the picture edit.}

Strawberry Season. I can think of lots of wonderful sweets to make with fresh Strawberries. Pie. Cake. But the first thing that comes to mind is usually ICE CREAM!.

P1010603

      Rich Strawberry Ice Cream

    2 cups fresh strawberries stemmed and halved.
    2/3 cup sugar
    1/2 cup milk
    1 1/2 cups heavy cream
    1 Tbl vanilla extract
    dash salt

Add 1/3 cup sugar to the chopped strawberries and let sit about 30/40 minutes.
Place strawberries and remaining ingredients in a blender and process until smooth.
Cover and refrigerate until ready to freeze. Pour contents into ice cream maker.
Devour!! {Okay, that’s not really part of the recipe, but this IS good ice cream.}

P1010604

This is a composite of several recipes because I couldn’t find one I really liked that was quick.

I admit it! I cheated! There!! I said it and I don’t feel bad at all.

Tuesday of Ice Cream Week is Frozen Yogurt. And I didn’t have all the ingredients I needed for making what I wanted so I improvised. I seem to be doing that more and more all the time.

Have you ever wondered if you could make frozen yogurt by just pouring regular yogurt into an ice cream maker? I had. For quite a while.

And the answer is…..

    YES!!!

I went on Bing and asked that question. I got various answers. Helpful, sorta. I figured all I had to lose was the price of a quart of yogurt so I just did it!! I used:

    1 quart Strawberry low fat yogurt
    3/4 cup Splenda {you can use the same amount of sugar}

and simply poured it into the ice cream maker. Viola!! Frozen Yogurt!! After about an hour in the freezer it was perfect. Not too hard, still creamy (despite what I had read!) and delicious.

This is dangerous information. All I have to do now is buy regular yogurt (think of all the flavors out there) and throw it into the ice cream maker.

Visit Phyl, and Rebecca, Abby,and Di for their ice creams.

I’m sorry!

    What month did you say it was? MAY!! How did that happen. Didn’t we just have Christmas? New Years?

Time just flies by!! Too quickly sometimes! But we make the best of it….

And we do that by BAKING! Lots and lots of baking! At least I do because I am doing TWD catch-ups. At least there are 5 Tuesdays this month. Two reserved for Baking with Julia, the NEW TWD! And three for catch-ups. WHEW!

In 1958 I was living just outside Liverpool (you know, BEATLE City!) We had a huge house in a little village (Rainhill) and there was a garden in the backyard. In that garden we had RHUBARB. Lots of RHUBARB! I remember liking it as an 8 year old but that was lots of years ago. Did I still like it? Only one way to find out!

      Strawberry-Rhubarb Double Crisp

I have to admit I didn’t expect to like this. I tasted the Rhubarb before slicing it up and putting it on the crust and it was NOT what I remembered. But in the crisp it added a touch of tart to the sweetness of the strawberries. Admittedly, I did not use as much as Dorie called for (1 lb) but it was enough to taste the tartness. The sliced rhubarb is scattered over the bottom crisp layer, covered by a sweet strawberry filling over which another layer of crisp is scattered. YUM!! is all I have to say. The ginger (but not the crystallized) added a certain amount of zing to the crisp and cuts back on the sweetness of the filling. It. Was. Good! And just because – I added a slightly sweet gingered whipped cream on top. I liked that!! Just enough ginger to compliment the ginger in the crisp.

This crisp was selected in April 12, 20ll by Sarah of Teapots and Cakestands where you can find the recipe. Or find it on page 420 of BFMHTY.
BTW this is a double catch-up because it WAS an April recipe but there was not rhubarb to be found in April.

      *****************************

Now! May!
May 6th, 2008, the TWD group all came together over a Peanut Butter Torte.

Imagine a fluffy Peanut Butter Mousse filled with chopped peanuts, flavored with espresso, poured into an Oreo Cookie crumb crust flavored with nutmeg and cinnamon, topped with chocolate ganache and you have this torte!! OH! MY! HEAVEN! IF you like PB and IF you like Chocolate, that is!
As is the case, the espresso served only to heighten the taste of the chocolate. And since the cinnamon and nutmeg are in the crust it doesn’t overpower the mousse itself. The SIL said it tasted like a PB Cup. I think it is MUCH more than that! MUCH MORE!! Definitely a repeat here.

I made 1/2 of the recipe and it fit nicely into a 5″ springform with just a tad left over for, eh…. tasting!! Yeah, that’s it. TASTING!!

Thank you, Elizabeth of Ugg Smell Food, great choice. Elizabeth’s page is no longer available, but I did find the recipe on Susan’s blog. And it is on page 282 of Dorie’s BFMHTY.

      ************************

May 13, 2008, TWD visited Florida – kinda – with a wonderful lime and coconut pie chosen by Dianne of Dianne’s Dishes

      Florida Pie

What we have here is a creamy lime meringue pie combined with a creamy coconut layer on the bottom. Can you imagine the combo – lime and coconut (Yeah, I know. You are singing the song, too! So were all the other TWD bakers on this one!!!) The coconut layer added a little ‘chew’ to the pie. The lime was faintly there and just the perfect level of tartness for the sweet coconut. Coconut is also mixed into the meringue. Everyone liked this one!

1/2 of the recipe resulted in two 6″ mini pies. Just right for two people.

Look on page 340 of BFMHTY for Dorie’s recipe. And you can find the recipe on Dianne’s blog.

So, here it is, the last Tuesday in January and the last (but one) TWD January treat I missed. {I say but one because there are the Chocolate Fluff Filled Madeleines but those will have to wait.}

January 20, 2009, I missed Mare’s pick. Sorry, Mare. But I am making up for it now.

    Berry Surprise Cake

This cake reminds me of summer. It is filled with berries – Dorie suggested Raspberries but said we could use any berry so I used blackberries and strawberries – and covered with Whipped Cream. Almost a strawberry shortcake, but way better.

The sponge cake is hollowed out, brushed with Raspberry Syrup {I had some DaVinci so I used that.} and then filled with a cream cheese/whipped cream filling and berries.

Since mine was small {6″ springform} I did not slice the whole top of the cake off, but rather cut the center out and sliced off a piece of the removed cake.

I wanted to make sure I had plenty of room for the filling. 1/2 of the recipe of cake was perfect for the smaller springform. 1/2 of the filling and whipped topping was also just right.

Delicious! Light! Refreshing! Definitely something to be enjoyed in the summer, but also a way to brighten up the winter.

You can find the recipe on Mare’s blog – Meet Me in the Kitchen – along with other delicious treats!! Or on page 273 – 275 in Dorie’s Baking From My Home to Yours.

Now on to February and the missing treats….

I know Nancy is catching up on TWD as is Leslie so go visit with them, too.

Trust my Friend Kayte to choose a delightfully refreshing goodie for the first Bake! treat in June.

      Strawberry Cream Cheese Crumble Tart

And even though it isn’t chocolae (also a Kayte Trait) it is still very very tasty. What you have here is a Cookie Dough Crust filled with a sweet Cream Cheese filling layered with

    sliced sweet juicy strawberries topped with a cinnamon sugar almond crumble.

    Oh! My!

Do I really HAVE to describe how delicious this was?? Really!!

Just looking at it indicates how cool and refreshing it is. Really!!

I made 1/4 of the recipe which was just about enough for two 4.5″ mini tarts. Almost enough, but not quite. 1/3 would have been a perfect amount. The full recipe will give you a nice 10 inch tart.

We aren’t publishing the recipes from Malgieri’s BAKE! but this tantalizing tart is posted on Nick’s website with a beautiful photograph.

Or, if you have this book it is on page 45!! Check out the Bake! FB page for other baker’s tarts.

I don’t think there is anything better than cobbler for a quick and tasty dessert. I love making cobbler with fresh fruits – apple, peaches, pears from our trees, strawberries, etc. But if you cannot get fresh then for many cobblers frozen peaches or berries. And this is what Ellie had in store for us this week with Pamela’s pick of

    Mixed Berry Cobbler

which was made will all frozen fruit. I had my reservations. I don’t often use frozen for desserts but I need to remember to trust Ellie. It came out deliciously.

Made even better with just a little of Dorie’s

Home Made Vanilla Ice Cream. Topped with a little of the juicy goodies in the cobbler.

While this is healthy with the Whole Wheat Crust on top, I made it just a little better by using Splenda in the berries instead of the sugar (even though it was only 1/4 cup) and in the topping. Actually, I forgot to put the sweetener in the topping, so just sprinkled it over the entire top of the cobbler. It was good!!

I have to admit, I almost forgot the zest too, but Kayte reminded me when she said (we, along with Marthe)were Twitterbaking) she was zesting. So, thanks Kayte, the zest really added to the flavor.

Pam this was a great pick. I will make it often. You can find Ellie’s recipe on FOODTV and it will be on Pam’s site.

What is the old cliche?

Half a Loaf is Better than None!

Well in this case a Tiny Loaf was better than anything!

On page 287 of Dorie Greenspan’s Baking From My Home to Yours you will find this tasty chocolate treat

    Dressy Chocolate Loaf Cake

Three layers of chocolate held together by Home made Strawberry Jam and topped with a Sour Cream and Chocolate frosting. Dorie suggests Cherry or Raspberry Jam, but, personally, I am a fan of Chocolate and Strawberry.

I made 1/2 of the recipe which gave me four 2 1/2 x 3 1/2 inch ‘cakes’.

(I do love that little loaf pan – gives me eight ‘cakes’.)

Each little loaf of chocolate was cut into 3 slices, brushed with the jam, layered together and then frosted with the sour cream/chocolate frosting. Very elegant!!

I made a few small changes. I subbed out 1/3 of the AP flour for Whole Wheat and used 1/2 sugar and 1/2 sugar substitute. It was still a tasty, dense, slightly sweet little treat. The Hubs ate one and declared it perfect!!

The only reason I made 1/2 the recipe is because I still have some of this left.

A yellow buttercream with strawberry/whipped cream filling/frosting. And it was good, too. Thanks to my wonderful Daughter!! (Especially for NOT putting my age on the cake!!)

The next time I make this Dorie treat I will make the whole recipe. Thank you, Amy of Amy Ruth Bakes. This was a keeper. But it is chocolate…..

Visit the other TWD bakers and see how they liked this cake.

Short and Sweet. Today is a day when Two blog posts are required. One for TWD (just below) and one for MSC (Martha Stewart Cupcake Club) This is going to be a short post for two reasons.

    My frosting failed.
    They were devoured before I had a chance to take some really good pictures of some really good cup cakes.

    Strawberry Cup Cakes

These cuppys used plenty of fresh strawberries both in the cake and in the frosting. And since this is Strawberry Season in Louisiana, that was not hard to accomplish. The fresh strawberries kept the cuppys moist and flavorful. They were just as good ‘nekkid’ as they were frosted.

As for my frosting fail: it started out just fine. Everything went together quite well, except I think I put too much strawberry puree in the mix. It had wonderful flavor but it looked like curdled pink eggs on top. (Thus the single small picture.)

These excellent cuppys, which will be a repeat in this kitchen, were chosen by Sherry of Sherry Starts Cooking. Because of the MSC rules we don’t post the recipe but you can find it on Martha’s Site.

No!! This is NOT about Elvis.

But he might have turned down his favorite Banana/PB sandwich if he had known about this sweet snack!!

It is Strawberry Season and a great time for The Tortefeasor’s aka Cathy’s TWD pick -

    Tender Shortcakes

with Strawberries and Cream!!

Dorie’s Tender Shortcakes are slightly sweet rustic biscuits which are a perfect (but rather crumbly) foundation for a rustic but popular dessert. Add in some Fresh sliced Louisiana strawberries. And Fresh whipped cream. And you have Strawberry Shortcake. (Not to be confused with the child’s book character) Delicious!!

Thanks Cathy.

Follow

Get every new post delivered to your Inbox.

Join 129 other followers