Posts tagged ‘strawberries’

July 26, 2012

A Luxurious Dessert | Strawberries, Red Wine, Sriracha

My palate has wanderlust again.  I’ve been thinking quite a bit about Vietnamese food and the influences the French left behind.  I have a hankering for Pho.  I’m desperate for a good bánh mì.

So it should come as no surprise that when I was invited to put together a dessert recipe Yagööt and the launch of their new line of Yagööt@Home, I chose to go the Southeast Asian route and use some inspired ingredients: coconut frozen yogurt, Thai basil, a French red wine, ginger.  Sriracha.

Sometimes a recipe comes together so easily.  Ingredients fall into each other like long-lost friends, perfectly happy to hang out again.  And while everything except the sugar and strawberries (and the coconut Yagööt of course) in this dessert are savory, I can guarantee that it makes one of the sexiest desserts you’ve ever tasted.  And did I mention that it takes only ten minutes to make?

For the red wine in this recipe, I used a Beaujolais-Villages, because it’s widely available as well as relatively inexpensive.  An inexpensive pinot noir would work, too.  I use only a cup, so heck, you can kind of throw this together if you’ve got a bit of wine left over from dinner.   This time, I used fresh strawberries, but you can bet that I’ll be pulling out all those strawberries we picked and froze earlier this year when the weather gets colder.  The recipe calls for Thai basil, which is at every Asian grocery store worth its salt.  I think it’s pretty critical to the flavor profile of the dessert, but in a pinch you could substitute some standard basil.  Sriracha is another seemingly exotic ingredient, but widely available in most grocery stores.  Buy a bottle and you’ll find yourself putting this spicy hipster ketchup on everything from your morning eggs to Friday night pizza.  It’s delicious.

Feel like being daring?  Want to try this recipe?  How about some free Yagööt? 

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June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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June 22, 2011

Strawberry Week | Jam, Two Ways

As you might remember if you read this blog with regularity, I picked ten pounds of strawberries over the weekend.  This left me with plenty to jam.  Plenty.  Especially since I’m (gasp!) kind of a novice canner.   Between picking and managing a boisterous Cherub, I chatted with a very sweet friend, Jenn (editor of the tremendous Greener Grocer newsletter) and she told me she had recently made some great strawberry balsamic jam.  Well, that’s right up my alley.

She kindly forwarded me the recipe.  I decided I’d do that (a recipe that is pectin-free – Demeter is convinced I don’t need it) and a strawberry rhubarb jam using pectin (I’ve been told by Rachel at Hounds in the Kitchen that Pomona’s is the best kind to use).

The strawberry balsamic with pepper is a jam purist’s dream.  Lots of low simmering, pleasurable skimming, and

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June 20, 2011

Strawberry Week | Panzanella Salad

This past weekend, Cherub and I, along with some Slow Food Columbus members and friends descended upon Schacht Farm Market for the last weekend of you-pick strawberries.  I left with ten pounds.  Ten pounds.

I knew there would be jam, cobblers and desserts in store, but I wanted some for lunch.  And it wasn’t like I had to worry if there would be enough.  There were obviously plenty.

I quickly cobbled together a strawberry panzanella salad that just hit the spot after a morning’s work of picking.  It didn’t hurt that we had a bit of past its prime ciabatta that made the base. And growing the in back yard is plenty of basil, parsley and mint.  I sliced up some green onions I’d picked up at the farmer’s market, although I do prefer and adore red onion in this salad.  As for a dressing, a generous drizzling of balsamic vinegar and olive oil, few twists of pepper and a pinch of salt are all you need, lemon if you have it.  And of course the berries.  Lots of those.

Strawberry Panzanella Salad, Serves two (plus a little four year old)

2 c slightly stale bread, cut into large cubes (I used ciabatta)

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