Posts tagged ‘strawberry’

June 2, 2011

Elegant Inebriation

June!

June is here which reminds me of home and the gardens my parents keep all over our yard. I am dreaming of vibrant green lawns covered in little bluets, vines overflowing with radiant rosebuds, and the steady hum in and around the bee balm and butterfly bushes.

After getting some berries from the market this morning, I remembered how wonderful breakfast was to make and eat in that lawn. I envisioned making delicious food with my friends, laying out some blankets, and arranging a few bottles of bright orange Brass Monkeys.

To ease the pain I felt from being stuck in Brooklyn, I made it anyway.

Brass Monkey Morning

The first recipe you need is for the Brass Monkey so you can get it started while you prepare the other things.

Brass Monkey

1 Forty Ounce Malt Liquor of your choice (bottled)

1 Quart of orange juice

Drink forty down to the top of the label. Slowly pour orange juice into bottle until it is filled up again. Be careful! It may bubble up a bit. Then continue drinking normally. As you can see I was not ready to get wasted too early, so I went with a smaller portion.

DON’T DRINK TOO FAST OR YOU WILL MESS THIS UP:

SHORTCAKE

The recipe I use for sweet biscuits is nice and simple, but they always come out just right.

Sweet Biscuits

2 Cups AP Flour

3 Tbsp. Sugar

3 tsp. Baking Powder

1/4 tsp. Salt

6 Tbsp. cold butter

1 Jumbo Egg

1/2 cup heavy cream

Zest of half an orange (I usually use lemon, but the orange went so well with the Brass Monkey)

Demura sugar for sprinkling

Pre-heat oven to 425 degrees.

Mix the flour, sugar, salt, zest, and baking powder in a medium-sized bowl. Use a box cheese grater, my favorite trick, and grate the cold butter into the dry ingredients and toss around until the butter is coated in the flour mixture. In a separate bowl whisk together the egg and milk, then add to the dry mix. Form a workable dough, feel free to add more flour if too sticky! Turn out onto a floured surface, roll out so the dough is about an inch and a half thick. Cut into any shape you like, I made 6 triangles. Sprinkle with Demura sugar and bake for 10 minutes until golden.

Berries

Combine any type that look good to you that day, mix in medium size bowl and add 2 or 3 spoonfuls of sugar to release some of the liquids. Set aside until ready to assemble.

Whipped Cream

1 Pint heavy cream

3 Tbsp. Sugar

1 Tbsp. Vanilla extract

Using a hand mixer, mix the ingredients on high until stiff peaks form.

Now layer as you wish! Depending on how much Brass Monkey was consumed, you may begin thinking of yourself as a wonderfully creative architect. Just remember to eat it afterwards.

Enjoy!

May 7, 2011

Morning Has Broken…

And so has the seal on this Prosecco bottle!

It’s a Spring celebration! For me, this means taking advantage of fruits and vegetables that are at their peak of perfection. So, at my produce market I saw those beautiful ruby red rhubarb stalks and the strikingly large pyramid of strawberries. After yelping out in joy, I filled up my basket and my mouth started to water just thinking about this most natural and harmonious combination of flavors.

Rhubarb

I couldn’t find my pie pan (gasp!) thus, a free form Crostata was my next option. It was absolutely marvelous. Seriously, strawberry and rhubarb together in anything means business.

Rhubarb Crostata

Paired with a crisp, refreshing glass of Prosecco, this made a terrific breakfast for me and my roommate Pablo.

BreakfastCheers!

Forks

Strawberry Rhubarb Crostata (Adapted from http://www.sweetpotatochronicles.com/wordpress/)

Crust                                                                              Filling

2 Cups flour                                                                  1/4 Cup cornstarch
1 1/2 Tbsp sugar                                                          4 Cups rhubarb, sliced about 1/2 inch thick
1/2 Tsp kosher salt                                                      2 Pints of strawberries, quartered
1 1/2 sticks cold unsalted butter                               2/3 Cup sugar
1 Jumbo egg                                                                   1 Jumbo egg
1 Tbsp milk                                                                    Raw sugar (for sprinkling)

Mix flours, sugar and salt in a bowl.  Now, grate the very cold butter with the large holes on a box cheese grater. An amazing method that will change your life a little.Whisk together the milk and egg and then stir into the flour. It will seem like not enough moisture to hold into a dough but it is. Use your hands to gather it into a ball. Flatten it into a disk, wrap tightly will cling wrap and put in the fridge for an hour.

Dissolve the cornstarch in about 6 Tbsps of water. Combine strawberries, rhubarb and sugar in a heavy bottomed pan and cook over medium heat until the sugar dissolves. Add the cornstarch slurry and stir well. Let simmer for another minute or two. Pour the fruit mixture into a bowl and place in the fridge for 30 minutes or completely cool.

Preheat the oven to 400 degrees.

Roll the dough out into a 12 inch circle. Whisk the egg and brush the entire surface of the dough. Go ahead and add the mixture to the dough, leaving about an 1 1/2 inch empty border of dough. Fold the edges up just enough to keep the filling in the center. Brush the border with egg and sprinkle the edges with raw sugar. Bake for 40 to 45 minutes until the crust is golden brown.

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