Strawberries

Strawberry Rhubarb Cobbler

It’s strawberry time in Delaware!

Just not in my garden yet. My strawberries are still a couple of weeks away, but Fifer Orchards has high tunnels, so their strawberries are in, and they are delicious!

Rhubarb is also in now as well, so….

And where did I get the recipe for this happy dessert? It is the first recipe I have tried from “It’s always about the food”, the cookbook I am in by The Monday Morning Cooking Club. This recipe comes from Dana Slatkin, who runs the Beverly Hills Farmgirl Cooking School.

Now I am trying to figure out a way to justify eating it again for breakfast tomorrow…hmmm, maybe if I use yogurt instead of ice cream?

Strawberry Rhubarb Cobbler

from  Dana Slatkin in  Monday Morning Cooking Club’s “It’s always about the food”

2 bunches rhubarb (~1 lb), trimmed (locally grown)

3/4 cup superfine sugar

1 rounded Tbsp all-purpose flour

2 cups strawberries, hulled and halved (from Fifer Orchards)

Vanilla ice cream, for serving

Cobbler topping

1 cup all purpose flour

2 1/2 Tbsp superfine sugar

1 1/2 tsp baking powder

pinch sea salt

2 oz cold, unsalted butter, cubed

1/4 cup milk

2 Tbsp whipping cream

Directions

Preheat the oven to 400F. Grease a 9 x 11, or slightly smaller, baking dish.

Cut the rhubarb into 1/2″ thick slices and toss with the sugar and flour.

Place in the prepared baking dish. Bake for 15 minutes or until the rhubarb is starting to break down and the juices bubble around edges. Remove from the oven.

While the rhubarb is cooking, make the topping. Combine the flour, sugar, baking powder and and salt in a large bowl.  Using your fingers or a pastry cutter, mix in the butter until coarse crumbles are formed.  Add the milk and cream, mixing until just combined. The topping will be quite thick and sticky.

Place the strawberries on top of the rhubarb,

then drop clumps of the topping over the fruit.  It need not totally cover the fruit and it will spread as it cooks.

Bake for 25 minutes or until the topping is golden and the filling is bubbling.

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Serve with vanilla ice cream (or as we had, mango ice cream).

Serves 8 – 10.

Categories: Dessert, Kosher, Recipe, Strawberries, Vegetarian | Tags: | Leave a comment

Strawberries in Minted Honey Syrup

Today I was able to visit a farm stand for Magee Farms.  But it was not just any farm stand, I had helped the Magees obtain the permission to start a u-pick operation on this historic farmland.  So, I was especially pleased to be able to buy strawberries at “my” farm stand.

So, of course, I bought more strawberries than we can possibly eat. Time for another type of strawberry treat – strawberries in minted honey syrup.

I used mint that I have grown on my windowsill, and honey from the next town over, so this is a totally local treat!!

Serving suggestion – add to plan greek yogurt – yum!

Strawberries in Minted Honey Syrup

Jennifer McGruther in Edible Feast

1 cup water

1 cup honey (local)

2 pints strawberries (from Magee Farms)

1 small bunch fresh mint (from my windowsill)

Directions

Bring the water to a simmer in a small saucepan over medium heat. Pour in the honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove the pan from heat and let the syrup cool to room temperature.

Hull the strawberries, cut them in half, and place them in a bowl.  Pluck the leaves off the stems of mint, tear them and add them to the bowl with the strawberries.

Pour the cooled honey syrup over the strawberries and mint, then cover the bowl and place it in the fridge.  Allow the berries to marinate for a day, then serve them with their syrup. Enjoy!!

Serves 4.

Categories: Dessert, Kosher, Recipe, Strawberries, Vegetarian | 3 Comments

Baked Strawberry Pecan Oatmeal

The strawberries are finally ripening in my garden AND I am beating the bunnies and birds to them (for the most part). They are new plants this year, so my harvest is slow and steady, not the rush of berries I have had with more mature plants. So I am supplementing with berries from local farmers. They all have tasted fabulous!

I have pecans in my pantry that I intended to use is a recipe that I never ended up making. Why not combine them with the strawberries for a delicious breakfast treat.

I’ll give you a close up on a portion, but it is really hard to get a picture of oatmeal that looks as appealing as it tastes.  For that, I apologize.

It was my husband’s birthday yesterday. We celebrated with lemon cupcakes.


Baked Strawberry Pecan Oatmeal

halved from The Richmond Avenue

1 cup rolled oats (not instant)

1/6 cup chopped pecans

1 cups strawberries, chopped (from the garden)

1 large egg (from Farmer Kim)

1 cup1 almond milk

1/6 cup honey

3/4 – 1 tsp vanilla

1 tbsp unsalted butter, cut into small pieces, plus more for greasing

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

brown sugar, for sprinkling (optional)

Directions

Preheat oven to 375F.

Grease a baking pan (I used a round 6″ pan) and set aside. In a small skillet, heat the chopped pecans over medium heat and toast for 4-5 minutes, until fragrant, stirring often.

In a medium mixing bowl, combine dry ingredients: nuts, oats, baking powder, cinnamon, and salt.

In a separate bowl, combine wet ingredients: eggs, vanilla, milk, butter, honey.

Spread 1/2 of the strawberries in the baking pan.

Cover with dry oat mixture.

Then pour the wet mixture evenly over the top. Pat down any dry oatmeal to ensure that the dish is thoroughly covered with the milk.

Spread the remaining strawberries on top, and sprinkle with light brown sugar, if desired.

Place in the oven and bake for 35-40 minutes. Remove from the oven and allow to cool 5-10 minutes for serving.

Enjoy!

Serves 4.

Categories: Breakfast, Kosher, Recipe, Strawberries, Vegetarian | 1 Comment

Glazed Strawberry Bread

“Oh wow this is good!” was heard over and over as we each tried this bread.  It was music to my ears.

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It was especially nice since I had made the  bread simply because I had a lot of strawberries on my counter and had to find something to do with them. These were not strawberries from my garden.  Those are coming in, but just a few a day.  These I had gotten at a farm down the road. When I am buying fresh-picked fruits I find it hard not to buy way too much.  Not a problem, I can freeze, dry, or make preserves with the extra, or….my family’s favorite, make a quick bread.

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Oh, I am looking forward to my breakfast tomorrow!

Glazed Strawberry Bread

from SallysBakingAddiction.com

2 cups (250g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg, at room temperature (from Farmer Kim)

3/4 cup (150g) granulated sugar

1/4 cup (50g) packed light or dark brown sugar

1 cup (240ml) buttermilk

1/3 cup (80ml) canola oil

2 teaspoons vanilla extract

1 1/2 cups fresh strawberries, rinsed, dried, chopped, and tossed in 1 Tablespoon of flour (from Fifer Orchards)

Glaze

1 cup (120g) confectioners’ sugar

1/2 teaspoon vanilla extract

2 Tablespoons (30ml) milk

Directions

Preheat oven to 350F degrees. Spray a 9×5 loaf pan with nonstick spray.

Make the bread: In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining.

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Whisk in the buttermilk, oil, and vanilla.

IMG_0186Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.

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Pour into the prepared loaf pan.IMG_0188

Bake the bread for 50 minutes to 70 minutes.  Poke the center of the bread with a toothpick at 50 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer, covered with foil (to keep it from getting too browned on top). Oven times will vary between ovens. Allow bread to cool completely in the pan on a wire rack before glazing and slicing.

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Make the glaze: Whisk the confectioners’ sugar, vanilla, and milk together until combined and creamy. Drizzle over bread.

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Serve and enjoy!

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Categories: Bread, Breakfast, Kosher, Recipe, Strawberries | 1 Comment

Strawberry Date Bars

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Can you believe these are really healthy?!

5 ingredients:

  • Dates
  • Macadamia Nuts
  • Oats
  • Sea Salt
  • Strawberries

Not only are they healthy, they are delicious, and…so easy to make!

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Strawberry Date Bars

Slightly adapted from Whole Living Magazine’s Strawberry Oat Bars

1 1/2 cups pitted dates

1/4 cup macadamia nuts

2 tablespoons old-fashioned rolled oats

Pinch sea salt

1 1/2 cups strawberries, hulled and thinly sliced (from Filasky’s Produce and my garden)

Directions

Pulse dates, nuts, oats, and salt in a food processor until combined.

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Line a9-by-5-inch loaf pan with parchment paper.  Press the date mixture into the bottom. Mash 1/2 cup of the strawberries and spread on top of date mixture.

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Top with remaining strawberries.IMG_0085

Refrigerate or freeze for about an hour. Slice into rectangles and enjoy!

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Number varies depending on the size you want.  24 bites, 12 small bars or 6 larger bars.

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Categories: Kosher, Recipe, Strawberries, Vegetarian | Tags: | 1 Comment

Strawberry Peanut Butter Pitas

I really enjoy having a farmers market just 4 blocks from my office at the University of Pennsylvania.  The PA growing season is a little behind mine in Delaware, so I get to extend the seasons for my favorite fruits and veggies.  I recently picked up some asparagus, bok choy, sugar snap peas and strawberries. The veggies went into three separate dinners, and the strawberries were mostly eaten straight up by my son and me with our lunches. Now, there are just a few left…

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Some of these went into a simple, yet fun, lunch for me on my day off…Strawberry Peanut Butter Pitas!  Why use preserves when you have the fresh fruit around?

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Strawberry Peanut Butter Pitas

Adapted from Better Homes & Gardens PB and Strawberry Pockets

Recipe for 1 serving, just multiply for more servings:

1/2 large whole wheat pita bread, halved crosswise into semicircles

2 Tbsp peanut butter (I used white chocolate peanut butter)

1 Tbsp golden raisins

1/3 cup fresh strawberries, sliced (from Beechwood Orchards)

2 tsp sunflower seeds, hulled

Directions

In a small bowl mix together the peanut butter, raisins and 1/2 the sunflower seeds.

20140613-155635-57395162.jpgOpen the pita into a pocket.  Spread with the peanut butter mixture.  Top with strawberries and sprinkle with the remaining sunflower seeds.  Enjoy!

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Categories: Kosher, Recipe, Sandwich, Strawberries, Vegetarian | 3 Comments

Macerated Strawberries

I didn’t think you could make strawberries taste any better than they do fresh out of the garden.

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But I was intrigued by the recipe for macerated strawberries in The Batali Brothers Cookbook by Benno and Leo Batali (Mario’s sons).  It was so simple, I just had to try it.

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Again I used a mix of my own and other local strawberries. I am lucky to have several farms to choose from on my way home from Philadelphia.

This was delicious.  My husband and I ate the whole bowl in one sitting!

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Macerated Strawberries

from The Batali Brothers Cookbook by Benno and Leo Batali

1 pint strawberries, preferably small berries, washed, hulled and quartered (I used mine whole) (from the garden or local)

2 Tbsp sugar

1/4 tsp salt

Directions

Combine the strawberries, sugar and salt in a bowl.

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Stir and let stand for 30 minutes.

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Taste the berries for sweetness, and add more sugar if necessary before serving.

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Makes about 2 1/2 cups.

 

 

 

 

 

 

Categories: Dessert, Kosher, Recipe, Strawberries, Vegetarian | 2 Comments

Cammy’s Hide and Seek Muffins

Our “top chef” agreed to come back to the kitchen to make the Hide and Seek Muffins from Mollie Katzen’s Pretend Soup cookbook.

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My strawberry plants are still young, so they are producing sweet berries, just not that many.

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So, we used a mix of strawberries from our garden and other local strawberries.  Cracking eggs may be his self-proclaimed specialty, but her also enjoyed rolling the strawberries in sugar before burying them in the muffin batter.

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We made these as a breakfast treat for Lauren and her visiting friends. But that doesn’t mean the Top Chef doesn’t get to enjoy his own creation…

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Hide and Seek Muffins

from Mollie Katzen’s Pretend Soup 

1 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar

2 eggs (from Farmer Kim)

1 cup milk

1/2 tsp vanilla

4 Tbsp butter, melted

12 medium-sized strawberries (from the garden and/or local)

2 to 3 Tbsp sugar for rolling strawberries

Directions

Preheat the oven to 375F and place reusable or paper liners in the muffin pan.

In a medium bowl, combine the dry ingredients.

In another bowl, crack the eggs. Add the milk, vanilla, melted butter.  Whisk about 20 times.

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Pour the wet mixture into the dry mixture.  Mix with a spoon until the flour is “all gone”.

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Use a 1/4 cup measure with a handle to fill the muffin cups halfway.

Roll each strawberry in sugar.  Put one in the center of each muffin, pushing it down with your finger.

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Bake 15 – 20 minutes, or until a toothpick inserted all the way down comes out clean.  Remove from pan to cool.

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Cool for at least 10 minutes before eating.

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Makes 1 dozen muffins.

 

 

Categories: Breakfast, Cammy's Cooking Adventures, Kosher, Recipe, Strawberries, Vegetarian | Leave a comment

Strawberry Rhubarb Crisp for Breakfast

It is always a good day when I get to stop at Filaskys Produce in Middletown, DE.  At first I was nervous because they only had a sign up for asparagus; but then I saw them, the beautiful Filasky strawberries!  After a conversation catching up with Cindy Filasky, I walked out with their strawberries, rhubarb and asparagus (and some Woodside Creamery ice cream).

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Now it feels like May.

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I went home and immediately got to work on the next day’s breakfast – strawberry rhubarb crisp.

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But, crisp for breakfast?  Yes, instead of ice cream, I top it with some plain greek yogurt and a touch of honey. What a treat!

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Strawberry Rhubarb Crisp

Adapted from Zoe Francois 

FOR THE FRUIT FILLING:

  • 1/2 pound strawberries, cut into slices (from Filaskys Produce)
  • cups rhubarb, cut into 1/2-inch slices (from Filaskys Produce)
  • 1/2 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly grated ginger
 FOR THE CRISP TOPPING:
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar, well packed
  • 1/3 cup old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degrees F.

In a large bowl, toss together the strawberries, rhubarb, sugar,cornstarch, zest, and ginger.
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Place the mixture in a shallow 4-cup baking dish. Loosely cover with foil and bake for 30 minutes.
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While the fruit mixture is baking, make the crisp topping. In a medium-sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger and butter, until the butter is distributed evenly.
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After the fruit has baked for 20 minutes, remove the foil and cover with the crisp topping.
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Return to the oven and bake, uncovered, for an additional 30 minutes. 

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Serve room temperature as a dessert with ice cream or as breakfast with a dollop of greek yogurt and some honey.

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Serves 4 – 5

 

 

Categories: Breakfast, Dessert, Kosher, Recipe, Strawberries | Tags: | 2 Comments

Big Reds – Strawberry Muffins

While I was away from home for the strawberry harvest last year, my oldest, Arielle, was home, tending the garden.  As usual, we had a bumper crop of strawberries.  As one person with a lot of strawberries, she tried various uses for them.  She dried them, she made strawberry bread, and she decided to make my blueberry muffin recipe, “Big Blues”, as “Big Reds”.  She froze a few, so I was able to taste them after we came home.  I have to say, I think Big Reds are even better than Big Blues!

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But since Arielle is not a food blogger, she did not visually document every step, so the post has had to wait until this year to be posted. My strawberry patch needed to be replanted, so my harvest will be smaller and the strawberries are not ready yet…

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so I used strawberries I bought at a local orchard instead.

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They came out great, especially when they are warm with a good dollop of chocolate hazelnut sauce (shown with Nutella, but I also use a dark chocolate hazelnut sauce I brought back from Israel).

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A note – I have been using reusable silicone muffin cups instead of paper liners for muffins – I am very happy with them.

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Big Reds

1/2 cup butter, room temperature

1 1/4 cups sugar

2 eggs (from Farmer Kim)

1/2 cup milk

2 cups flour

1 tsp baking powder

1/2 tsp salt

2 cups strawberries, chopped (from the garden)

 Directions

Preheat oven to 350F

Mix together all ingredients except the strawberries.

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Gently fold in the strawberries.

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Pour batter into muffin tins, either lined with silicone or paper cups or sprayed with oil.

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Bake 30 minutes. Cool on a wire rack.

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Enjoy!

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Makes 1 dozen.

 

Categories: Breakfast, Kosher, Recipe, Strawberries, Vegetarian | Tags: | Leave a comment

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