Speaking of strawberry cocktails… the added bonus of this amazing fresh strawberry ice cream is that the sweetened vodka-based macerating liquid makes a wonderful base for a celebratory summer cocktail. Nice! 🙂
The texture and color of this ice cream was absolutely incredible. It was the perfect use for my precious, freshly-picked strawberries. The ice cream recipe is from Martha Stewart Living; I included a recipe for the bonus cocktail below.
For the Ice Cream:
Yield: 1 1/2 quarts
- 1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 cup low-fat milk
- 1 cup heavy cream
- 2/3 cup sugar, plus 1/2 cup more for macerating
- 1/2 cup light corn syrup
- 1/4 cup vodka or silver tequila
- In a blender or Vitamix, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree; reserve any excess for another use.)
- Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes.
- Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes.
- Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
- Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
- Process puree mixture in an ice cream maker according to manufacturer’s instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream.
- Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week.
- Let stand at room temperature 10 minutes before serving.
For the Bonus Cocktail:
Yield: 1 cocktail
- fresh juice from 1/4 large lime
- 3 oz strawberry-vodka-sugar macerating syrup
- tonic (for a sweeter cocktail) or seltzer (less sweet), as desired
- Combine lime juice and macerated strawberry syrup in a glass.
- Fill with ice and top with tonic or seltzer, as desired.
Posted in Fruit Desserts, Good Sweets, Good Eats (Desserts), Ice Cream, Recipes
Tags: 4th of July, cocktail, corn syrup, cream, dessert, Fourth of July, fresh, ice cream, July 4th, lemon, lemon juice, milk, seltzer, strawberries, strawberry ice cream, summer, tequila, tonic, Vitamix, vodka
I have so many delicious recipes just waiting to be shared. Before strawberry season is over, I must share new recipes that I tried with my fresh-picked berries this season.
This cocktail was the very first thing we prepared with our fresh strawberries. My husband made it for me on my birthday! ❤ The recipe was adapted from cocktails that New Amsterdam Gin named to honor modern-day landmarks in New York City, via The Spruce Eats.com. I plan to also try it using vodka instead of gin. Happy birthday to me! 😉
Yield: 1 cocktail
- Muddle strawberries with the basil until fully mashed in a cocktail shaker.
- Add all other ingredients.
- Add ice and shake vigorously.
- Strain into a chilled cocktail glass. (We chilled the glass by filling it with ice while the cocktail was being prepared.)
- Garnish with half a strawberry, as desired.
Posted in Drinks, Holiday, Quick, Recipes
Tags: 4th of July, agave nectar, basil, cocktail, drink, Fourth of July, gin, July 4th, lemon juice, lime juice, strawberry, summer, union square, vodka
I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.
This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.
Yield: 4 to 6 servings
- 1 pound (1 small bunch) medium asparagus, tough bottoms removed
- ½ cup extra-virgin olive oil
- 1 cup basil leaves, plus a few small basil leaves for garnish
- 1 cup flat-leaf parsley leaves
- coarse salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
- 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
- Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!
One Year Ago: Three Cheese Crepe Manicotti
Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto
Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites
Four Years Ago: Gnocchi with Bacon & Tomatoes
Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe
Posted in Quiches & Tarts, Quick, Recipes, Vegetarian
Tags: asparagus, basil, brunch, burrata, cast iron skillet, cheese, dinner, eggs, Fiesta Friday, frittata, Italian, lunch, parmesan, Parmigiano Reggiano, parsley, pesto, quiche, vegetarian
A friend shared this wonderful recipe with me knowing that I go strawberry picking every June. I couldn’t wait for my fresh picked berries to make it though. 😉 It was such a crowd pleaser, I will have to make it again with my special berries! It’s a summertime version of French Apple Cake. We ate it for dessert but it would also be fabulous as a coffee cake.
This recipe was adapted from Foodtastic Mom, via The View from the Great Island. I used 3 large eggs instead of jumbo eggs and modified the baking time. The recipe suggests baking the cake in a springform pan or a cast iron skillet. Next time, I’ll have to try the skillet version. Amazing!
Yield: Serves 6 to 8
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp coarse salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar, divided
- 1 1/2 tsp pure vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 14 ounces fresh strawberries, hulled and sliced
- Set oven to 350°F, preferably on convection.
- Lightly spray a 9 or 10 inch springform pan with cooking oil spray. (Alternatively, a 10-inch cast iron skillet can be used.)
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter with 1 cup of granulated sugar in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but be careful not to overmix.
- Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with the remaining 1/4 cup of granulated sugar.
- Bake for 35 to 40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. This cake is meant to be custardy in the center. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. (I baked mine for 38 minutes in a 9-inch springform pan.)
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. If using a skillet, serve the cake right out of the pan.
- Cool completely on a rack before slicing.
- This version uses half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
- Other berries or fruit can be substituted for the strawberries.
Two Years Ago: Whole Grain Blueberry Muffins with Orange Streusel
Three Years Ago: Dori Sanders’ Blueberry Cornmeal Muffins
Four Years Ago: Alton Brown’s Berry Muffins
Five Years Ago: Whole Wheat Raspberry Ricotta Scones
Posted in Baking, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes
Tags: blueberries, breakfast, buttermilk, cake, cast iron skillet, coffee cake, dessert, French, peaches, skillet, sour cream, strawberries
After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.
A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂 It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!
I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.
Yield: One 8-inch flan
- 1/2 cup granulated sugar
- 1/2 cup water
- 5 large eggs
- 1 14-ounce can sweetened condensed milk (low fat can be substituted)
- 1 12-ounce can evaporated milk
- 1 T pure vanilla extract
- pinch of coarse salt
- strawberries, for serving, optional
- Preheat the oven to 325 degrees, preferably on convection.
- Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
- Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
- Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
- Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
- Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
- Pour through a fine strainer into the prepared pan.
- Slide the oven rack out and place the roasting pan on the hot rack.
- Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
- Bake for 60-70+ minutes, or until the center is wobbly.
- Remove from the oven; let cool to room temperature.
- Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
- Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.
One Year Ago: Cheesy Enchilada Skillet
Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Baking, Good Sweets, Good Eats (Desserts), Holiday, Quick, Recipes
Tags: caramel, cinco de mayo, condensed milk, creme caramel, custard, dessert, evaporated milk, fast, flan, Mexican, quick, Spanish, vanilla, Vitamix
I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix