This delectable dessert is perfect for a summer picnic or barbecue, but this cake must remain refrigerated until served. (1) Make one recipe of Lemon Glow Chiffon Cake. Let cool completely. (2) Whip until stiff: 2 cups heavy cream 2 tablespoons granulated sugar 1 teaspoon of pure vanilla extract (3) Toss together in a bowl...Read More
INGREDIENTS: Shortcakes 3 cups all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup cold butter, cut into pieces 1 cup milk, plus a little extra, if needed 1/4 cup heavy cream Strawberries 1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar Whipped Cream 1 1/2 cups heavy cream, chilled...Read More
This piquant preserve is delicious spread on top of goat cheese on crostini and makes a great hors d’oeuvre. It is equally delicious on cheese or savory scones. INGREDIENTS: 5 cups crushed strawberries (about 5 lbs) 1 tablespoon lemon juice 3 tablespoons good quality, aged Balsamic vinegar 6 tablespoons pectin (powdered pectin, like Ball) 7...Read More
The flavor of ripe, sweet strawberries combined with the slow heat of the peppers gives this easy jam a wonderful zingy flavor. INGREDIENTS: 4 cups crushed strawberries 1 cup minced jalapeño peppers, seeded 1/4 cup lemon juice 1 (2-ounce) package powdered fruit pectin 7 cups white sugar 8 half-pint canning jars with lids and rings, sterilized METHOD:...Read More
Make-ahead French toast is a great time saver for brunch! Use extra thick-cut Texas egg bread, if you can find it. Otherwise, use challah or brioche and slice the bread yourself. INGREDIENTS: Butter (for greasing large baking pan) 8 1-inch-thick egg bread slices 2 cups half and half 6 eggs 1 tablespoon sugar 1/2 teaspoon...Read More
This is a twist on Insalata Caprese, the ubiquitous tomato, mozzarella, and basil “salad” that often features as a starter when tomatoes are in season. This version, however, is more of dessert-meets-the-cheese-course. The basil syrup called for in the recipe was developed originally for making grown-up sodas. INGREDIENTS: 1 pint strawberries, tops removed and cut...Read More
These pickled strawberries are bright, crunchy, and versatile. They are a delicious addition to salads. They are great coarsely chopped, tossed with fresh herbs, and served with seafood or used as an accompaniment on a cheese plate. INGREDIENTS: 1 cup white wine vinegar 3/4 cup red wine vinegar 6 ounces ice 1 cup sugar 1...Read More
INGREDIENTS: 2 quarts of puréed strawberries (approximately 4 to 5 baskets) 1/2 cup simple syrup 1 cup water 1/4 cup dried hibiscus 1/4 teaspoon salt METHOD: In a pot combine simple syrup, water, salt, and the dried hibiscus. Bring to a boil. Remove from heat and cool. Strain the hibiscus syrup, pressing the hibiscus to...Read More
Slow-roasting strawberries intensifies the flavor to the max! Try a spoonful on top of ice cream or ladle some over pound cake. INGREDIENTS: 4 pints organic strawberries 1/2 cup raw or turbinado sugar 1/4 cup balsamic vinegar METHOD: Preheat oven to 250°F. Wash and stem the strawberries, leaving them whole. Place the strawberries in a...Read More
