{Toast With This!}: Strawberry Spritzer

Enduring the Summer heat is a lot more bearable when you're sipping on a cool, effervescent and refreshing drink that boasts the season's bounty.  And with that in mind, I recently added another favorite to my mocktail repertoire.

Inspired by my love for homemade everything, I set about to create a strawberry puree, accented with a hint of fresh lime juice.  And can I just tell you--it was sooo good.  (Like, spoonfuls in the middle of the day, straight from the container, kind of good. Don't judge me.)  From there, the possibilities became endless for how to make the most of the berry-licious concoction.

Freeze into sorbet.  Spoon over ice cream.  Make into a seasonal spritzer.  The latter of these was my immediate go-to, but the other options are still very much alive.

And this "non-recipe", recipe of sorts, couldn't be easier to pull off--or transform with additional or alternate flavors.  One technique x endless options = happy cooking at its finest.

So cheers to more of Summer's luscious flavors...and to Happy Sipping!

Strawberry Spritzer
Ingredients:
1 lb. fresh strawberries, hulled and halved
Juice of 1/2 lime, plus more to garnish as desired
1/2 cup sugar
Club soda
Ice Cubes

Method:
Place strawberries in a blender or food processor and blend into a puree.  Strain puree through a fine mesh sieve.

Add in sugar and lime juice and stir well to combine.  Store in an airtight container for 8-12 hours or overnight to chill mixture.

Mix together 1/4 cup of puree and 3/4 cup of club soda.  Pour over ice, serve and enjoy!

Recipe adapted from Bon Appetit 

Rustic Strawberry Jam Crostini

It felt really good to be back in the kitchen this past weekend.  On Sunday, I decided to spoil myself a bit and whip up a brunch bite to go along with my "in-house" cappuccinos that I've essentially become addicted to lately.  A mound of fresh strawberries-- turned rustic strawberry jam--and an exquisitely scrumptious honey compound butter made for one of the best crostini I've tasted.  And I do adore my crostini.

To describe how it came together, I'd borrow from that hit of yesteryear and say (or sing) that it was easy like Sunday morning.  Corny perhaps, but totally apropos. 

With an emphasis on rustic (rather than a classic gelatin base), the jam came together in about half an hour, and the honey-butter called for little more than a spoon twirl or two.  Not long after, warm, buttery toasted baguette slices, that could easily have stood on their very own as perfection, were toppled with the sweet, yet slightly complex and savory jam (I tossed in a teaspoon of fresh thyme), to form bite after bite of homemade satisfaction. When I finally finished savoring my delicacies, I got an even bigger rush from the fact that I had leftovers--and I could would do it all over again soon.

Still makes me want to sing.  Make it for yourself and we'll start a band.

Happy Eating!

Rustic Strawberry Jam Crostini

Strawberry-Basil Sorbet

*Special Post Update* Join me in celebrating Juneteenth by indulging in some delicious fare, including the dishes of my fellow contributors to the 2021 Juneteenth Virtual Cookout, located at the end of the post. In grand jubilee style, 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day; the final emancipation of those enslaved in the U.S.--whose freedom was ultimately announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

As for me, I'm celebrating this year with my contribution of a sweet, frosty, fruity, scrumptious--and ultra refreshing--sorbet treat that's perfect for your Juneteenth celebrations--and beyond.

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There has to be a special place in heaven for the person who discovered the incomparable sweet treat known as ice cream.  And let's not overlook  the genius who decided to dubb July as National Ice Cream Month.  Heroes/Heroines in my book, without question.

Now to say that I love frozen, icy, creamy (or not so creamy) treats doesn't do justice to my lifelong obsession.  Truly, if I could savor them everyday, without consequence, I absolutely would. (I've done it for spells, like while traveling in Italy.  The effects of my daily gelato fix remained with me--or should I say my waistline--as a not-so-welcome reminder of my indulgent ways.  There's something about 'holidays' that make you feel calories are a figment of the imagination--or you simply just don't care.) 

More than cake, cookies, brownies, pies, pastries, or any other sweet decadence, ice cream helms my sweet affections.  So adding a homemade sorbet (made with luscious strawberries and sweet, lemony basil, no less) to the menu for my Spring Pop-Up Cooking School was a no brainer.  My class raved over it, and now I'm sharing the easy, four ingredient recipe, so you can get in on the action and savor it, too!

Make it now--and thank me later.

Happy Eating!

Strawberry-Basil Sorbet
Ingredients:
1 lb.  fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a small lemon
1/4 cup fresh basil, chopped
*Special Equipment: Ice Cream Maker

Method:
Combine berries and sugar in a bowl.  Stir to coat fruit, cover and allow berries to macerate for an hour. 

Add macerated berries and their liquid to a blender or food processor, along with lemon juice and basil.  Process until it becomes a puree.  Transfer mixture to a container and chill in the refrigerator for several hours or up to overnight. 

Pour chilled mixture into an ice cream maker and freeze according to instructions.  Once frozen, place sorbet in the freezer for at least two hours to harden further.  Enjoy!

Want More? Indulge in the Full Juneteenth Virtual Cookout 2021 Spread Below:

Watermelon Ice Pops  by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Harissa Honey Roasted Vegetable Skewers by Geo’s Table

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life

 
 

Berry & Balsamic Shortcakes

Shortcakes represent simple, no-fuss goodness of many desserts gone by.  Light and delicate “cakes” filled with berries and cream make this treat a classic for all the right reasons.  An accent of decadent, aged balsamic takes it over the top for the absolute best in sweet indulgences. 

These were a hit at my Summer Pop-Up Cooking School--and I know they'll be one in your kitchen, too! 

Happy Eating!

Berry & Balsamic Shortcakes

Ingredients:

Fresh strawberries, hulled and quartered

1/3 cup plus 1 tablespoon sugar

2 1/2 cups all-purpose flour, plus more for dusting

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

Whipped cream (recipe follows)

Aged balsamic vinegar

Method:

Preheat oven to 425 degrees F.

Make the sweetened strawberries: Hull and quarter strawberries; toss in a bowl with sugar. Let stand until syrupy, tossing occasionally.  Can be made up to 1 day ahead, covered and refrigerated.

In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a rectangle.

Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with whipped cream, berries and balsamic vinegar.

Whipped Cream

Ingredients:

1 cup heavy cream, chilled

¼ cup sugar

1 teaspoon vanilla extract

Method:

Pour heavy cream into a large bowl and begin whisking on low speed with a mixer.  As cream develops volume, increase speed to high and slowly add sugar and vanilla.  Beat until firm peaks form. 

The Ultimate Berry Trifle

"This is a showstopping dessert that practically makes itself." Those are the words used to introduce this dessert in Tyler Florence's cookbook, Tyler's Ultimate (a gem in my cookbook collection), setting the reader's expectations for a treat that is unforgettable.  And from the first time I made it years ago until now, I can attest that it's no exaggeration of terms.

My enthusiasm for this dessert, first and foremost, and as it is with all the recipes I return to again and again, is its absolute scrumptious taste.  Like in the mouth-watering, can't wait to take another bite kind.  A mixed berry trifle, it showcases three of Summer's star berries at their peak, and combined with luscious cake and lemon cream, every bite is a mingling of sweet and slightly tart flavors that sing in your mouth.  And I'm not exaggerating.

Another reason this dessert is so stellar is because of the ease with which it comes together.  Trifles lend themselves to an assembly of ingredients, without any heavy lifting.  And when it comes to producing a showstopping dessert, that's rare (and golden).  

Macerating the berries with a little sugar and lemon juice and whipping up sweetened cream and combining with lemon curd to make a scrumptious lemon cream is as complicated as it gets.  So, not complicated at all, really.  The result is a beautiful, layered medley of cream, cake and berries--the ultimate in good eats. 

Happy Eating!

Recipe: The Ultimate Berry Trifle

Strawberry Pavlova

Pavlova, named after the Russian ballet dancer, Anna Pavlova, is a show stopper.  Constructed of a meringue base topped with luscious cream and the baker's delight of toppings, it requires little to no introduction.  If ever there was a dessert that speaks for itself--exquisite in presentation and decadent in sweet goodness--Pavlova fits the bill as a literal feast for the eyes and taste buds.

But here's the thing--despite it's undisputed wow-appeal--it's also surprisingly simple to create!  Beyond baking up the beautiful meringue base with its perfect texture contrast of a crisp exterior and light/fluffy/melt-in-your-mouth interior (my new obsession), there's little more involved than whipping up sweetened cream and adorning with your favorite garnish to reach Pavlova destiny.  And it's a delicious finish that will serve any special occasion (or not) perfectly.  My "occasion", in fact, was simply the eager desire to make this dessert again after having first made it several years ago and being inspired by the various recipes I encountered recently.

Now that strawberries are in season, I chose to let them shine atop my Pavlova and bring another taste of Spring to the table.

So here's to sweet, decadent, Spring treats--and lots of Happy Eating!

Strawberry Pavlova

Ingredients:

4 large egg whites, at room temperature 

1/4 teaspoon kosher salt
1 cup sugar, plus extra for sprinkling
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows

Fresh strawberries, hulled and sliced

Method:

Preheat the oven to 200 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate or cake pan as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 2 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven for at least 2 hours up to overnight. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries and a generous sprinkling of sugar to coat the berries lightly. Let them sit and macerate for a few minutes, stirring occasionally, as they develop their own juices. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve and enjoy!

Sweetened Whipped Cream:

1 cup cold heavy cream

2 tablespoons sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm.  

Recipe adapted from Ina Garten