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
What a lovely summer meal! After having sourdough baguette slices slathered with brie as an appetizer, we ate this flavorful tart and a green salad dressed with buttermilk-herb dressing for dinner. It could also be served as a special appetizer- perfect with a glass of rosé or white wine. We had fresh strawberry pie with vanilla ice cream for dessert. Eating pie for dinner and dessert was incredibly indulgent and fabulous… I would recommend it. 🙂
This recipe was adapted from The New York Times, contributed by Florence Fabricant. I used a Trader Joe’s pie crust as a shortcut. I also substituted 2 lobster tails for a whole lobster and used a Vidalia onion and parsley in the filling. Delicious.
Yield: 4 to 6 servings
- pastry for a 9-inch tart
- 1 tablespoon unsalted butter
- ½ cup finely chopped sweet onion
- 1½ cups fresh corn kernels (from 2 ears)
- 1 tablespoon finely chopped fresh tarragon or parsley
- pinch cayenne
- ¾ cup whole milk
- 2 large eggs, beaten
- ¼ cup heavy cream
- 1 1 1/4-pound lobster boiled or steamed, shucked and diced (I used 2 lobster tails (1 pound total weight)
- grated zest of 1 lemon
- coarse salt and freshly ground black pepper
- Heat oven to 425 degrees, preferably on convection.
- Roll out pastry between layers of plastic wrap or on a lightly floured surface. Fit into a 9-inch straight-sided tart pan or a pie pan.
- Prick bottom, line with parchment and foil and add pastry weights.
- Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.
- While the crust is par-baking, cook the lobster meat. I cooked the lobster tails in boiling, salted water for 8 minutes. (1 minute per ounce- each tail was about 1/2 pound.) When cool enough to handle, cut off the shell and coarsely dice the meat.
- Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes.
- Stir in corn, tarragon or parsley and cayenne.
- Stir in milk. Bring to a simmer. Remove from heat.
- In a bowl, beat eggs and cream together and slowly stir into the pan.
- Add lobster. Stir in lemon zest and season with salt and pepper.
- Ladle mixture into prepared tart shell. Bake 10 minutes.
- Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean.
- Remove from oven and let rest 10 minutes before serving.
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Posted in Appetizers, Quiches & Tarts, Recipes, Seafood
Tags: 4th of July, appetizer, corn, dinner, July 4th, lemon, lobster, lobster tails, parsley, pie, quiche, summer, tarragon, tart, Vidalia onion
One of my good friends absolutely loves this recipe and I have had this coleslaw several times at her house. It is colorful, simple, and delicious. I served it with Slow-Cooker Barbecue Pulled Pork on the Fourth of July this year; it was wonderful in the sandwich or on the side. 🙂 This recipe was adapted from The Barefoot Contessa Cookbook, via foodnetwork.com.
- 1 pound green cabbage (about 1/2 head)
- 3/4 pound red cabbage (about 1/2 head)
- 5 large carrots
- 2 cups good mayonnaise (I used Trader Joe’s Organic)
- 1/4 cup Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 2 teaspoons celery seeds
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches.
- Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Mix in a bowl with the sliced cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
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Posted in Greens, Holiday, Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: 4th of July, cabbage, carrots, celery salt, celery seeds, coleslaw, dijon mustard, mayonnaise, red cabbage, slaw, vegetarian
Two of our Fourth of July guests said that this was the best pie they had ever eaten- made me feel absolutely wonderful! 🙂 This pie recipe was adapted from Martha Stewart’s Baking Handbook. It is loaded with blueberries and has such a festive presentation. I was so happy to already have a small star cookie cutter from making sugar cookie princess wands! We indulged and ate the leftovers for breakfast the next morning. Perfect.
Yield: One 9-inch pie
For the Pie:
- all-purpose flour, for dusting
- pate brisee (recipe follows), or store-bought pie crust (Trader Joe’s crust is wonderful)
- 8 cups (about 4 pints) fresh blueberries, picked over
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 T freshly squeezed lemon juice
- 2 T unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 T heavy cream
- On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. (I cover the dough with plastic wrap.) With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass or ceramic pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough under, and crimp as desired.
- Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet.
- Chill pie shell and dough until firm, about 30 minutes.
- Place blueberries in a large bowl; with your hands, crush about 1/2 cup of the berries, letting them fall into the bowl as you work.
- Add the sugar, cornstarch, and lemon juice; stir to combine.
- Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter.
- Remove dough from the refrigerator. using a star cookie cutter (1 1/2 to 2 1/2-inches), cut out stars; set aside.
- In a small bowl, whisk together egg yolk and cream. Lightly brush rim of chilled pie shell with egg wash.
- Arrange the reserved stars in a circular pattern on top of the fruit (with the tips touching), gently pressing over the berries, until covered.
- Brush the entire surface of rim and stars with eft wash, being careful not to let it pool.
- Freeze (or refrigerate) pie until firm, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees, with the rack in the lower third.
- Place pie on a parchment-lined baking sheet. I cover the outer edge with a silicone pie-crust shield to prevent over-browning. Bake until the crust begins to turn golden, about 20 minutes.
- Reduce temperature to 350 degrees. Continue baking, rotating sheet halfway through, until the crust is deep golden brown and the juices are bubbling and have thickened, 40 (on convection) to 50 minutes more.
- Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
For the Pate Brisee:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 sticks (1 cup unsalted butter, cold, cut into small pieces
- 1/4 cup ice water, plus more if needed
- In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.
Note: The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
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