I have a quite a few summer recipes to share. 🙂 I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.
This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.
Yield: Serves 4 to 6 as an appetizer or side salad
1/4cup (4 T) pine nuts or walnuts
2 to 4 T extra-virgin olive oil
1 to 2 T champagne vinegar or white wine vinegar
1/2tsp kosher salt
1/4tsp black pepper
5ounces baby arugula
2ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2cup julienned fresh basil leaves
2ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):
I had my eye on this recipe way before I even went strawberry picking…and these pie bars met every expectation. 🙂 This recipe is from Joy the Baker. Wonderful!
For the Crust:
1 cup (2 sticks) unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/4 cup lightly packed light brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
For the Strawberry Filling:
2 pints fresh strawberries, hulled and sliced into bite-size chunks (about 4 cups)
2 tablespoons fresh lemon juice
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2 tablespoons minute tapioca
Confectioners’ sugar, for topping
Place a rack in the center of the oven and preheat oven to 375 degrees F.
Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges of the pan about two inches. This will make the pie bars easier to remove after it’s baked. Lightly spray the pan with non-stick cooking spray and set aside.
For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
Stop the mixer and scrape down the sides of the bowl. Add the flour, salt, and cinnamon and mix on low-speed until just combined.
Scatter two-thirds of the dough into clumps in the prepared pan, flour your fingers and press the dough across the bottom of the pan and up the sides of the pan about 1/2-inch. Refrigerate for 15 minutes.
Bake for 15 to 18 minutes, until the crust is golden brown and set aside to cool while you prepare the topping and filling.
In a small bowl combine the remaining crust and pecans. Stir until combined and set aside.
In a medium bowl toss together the sliced strawberries, lemon juice, sugar, and spices. Allow to rest at room temperature for 15 minutes until some juices develop in the bottom of the bowl.
After the juices have developed, add the melted butter and the instant tapioca. Stir to combine. The tapioca will look coarse within the mixture but it will dissolve in the oven.
Spread the strawberries evenly over the crust.
Pinch medium pieces of remaining dough with your fingers and drop them evenly over the top of the strawberry mixture (they won’t cover the top completely but do your best to cover).
Bake for 30 to 40 minutes until the topping is brown and the strawberry mixture is bubbling. (If there are still tapioca bits, take the pan out of the oven and gently stir those berries in so the tapioca gets moistened.)
Remove from the oven and allow to cool completely.
Chill in the refrigerator to easily remove the bars from the pan. Once cooled, remove from the pan and dust with powdered sugar just before serving.
Note: The bars can be stored, wrapped individually or covered in plastic wrap, in the refrigerator for up to 3 days.
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.
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.) Update: The (also delicious) 10-inch cast iron skillet version made with freshly picked berries baked for 35 minutes. I may even check it slightly earlier next time.
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.
I am always a little apprehensive to make strawberry ice cream. In the past, I’ve tried various strategies to keep the berries from becoming icy and hard in the finished product. Pureeing the berries in this gelato was the perfect solution. My beautiful freshly picked berries may have helped too. 🙂
This recipe was adapted from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans, via Bon Appetit. I didn’t strain the puree, chilled the base overnight in the refrigerator, and churned the gelato for 25 minutes in my ice cream maker. I may add some vanilla extract next time. It was excellent!
Yield: Makes about 4 cups
3/4 cup sugar (preferably organic)
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups sliced hulled strawberries
2 tablespoons pomegranate juice
1 tsp pure vanilla extract, optional
Prepare a large bowl of ice water.
Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream.
Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl.
Immerse bowl in prepared ice water to cool, stirring occasionally.
Puree strawberries in processor. Stir into gelato base.
Mix in pomegranate juice.
Chill 3 hours or overnight.
Process in ice cream maker according to manufacturer’s instructions, about 25 to 30 minutes.
Transfer to container. Cover surface directly with plastic wrap and the container lid; freeze until firm, at least 3 hours and up to 2 days.
Our special springtime family tradition is to go strawberry picking. We love it. 🙂 This year, our favorite berry picking farm limited the quantity each person could pick because a cold snap in the early spring damaged a lot of their plants. I had to go pick on two separate occasions!
There is always a lot of pressure to put our pickings to good use. Along with my mandatory strawberry jam and pancakes, I also made strawberry muffins and this amazing dessert – my new addition this year. This recipe was adapted from Food and Wine, contributed by Gerard Craft. I made half of the recipe and modified the baking time accordingly. We ate it warm with vanilla ice cream. It could also be a very special breakfast. Fabulous!!
Preheat the oven to 350°, preferably on convection.
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps. (I set this mixture aside in the refrigerator.)
In a medium bowl, whisk the flour with the baking powder and salt.
In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well between additions.
Beat in the vanilla extract and scrape down the bowl.
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
Bake in the center of the oven for 45 to 50 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.
Make Ahead: The crumb cake can be refrigerated overnight. Serve warm or at room temperature. Note: The fruit filling can also be made with a combination of blackberries, raspberries and blueberries.