The end of strawberry season was drawing near and I wanted to relish those last moments. So I decided to make a juicy and complex sorbet with strawberries, balsamic vinegar, and basil.
Rhubarb season is one of my favorite times of year and what better way to celebrate it than with the ultimate classic: Strawberry Rhubarb Pie. Buttery, flaky crust is the perfect background for the tart early Summer fruit flavors, and strawberries cut the tartness of the rhubarb without overwhelming it.
A mixture of strawberries, rhubarb, cornstarch, orange juice, and orange zest is loaded into the bottom crust and dotted with butter.
This eye-catching pie is made with strawberries, bananas, and fresh pastry cream for a fresh summer treat.
Slices of banana are layered into a cinnamon laced graham cracker crust along with a custard made from eggs, milk, sugar, and butter.
Fresh ripe strawberries, sugar, cream, and a little lemon juice - that is all you need to make this creamy summer treat. And in this recipe there is no cooking involved, so the flavor of the fresh strawberries comes through really well.
No-Cook Strawberry Ice Cream
adapted from Gourmet
1 lb strawberries, trimmed, halved if large
3/4 cup sugar
3/4 tsp fresh lemon juice
1/8 tsp salt
2 cups heavy cream
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Ice cream keeps 1 week.
I am a little bit behind on posting, so to tide you over until I can get myself organized I will show you this super simple and and super tasty snack/dessert. All you have to do is spread one slice of bread with peanut butter and another with Nutella, then top with some banana and strawberry slices.
Press the slices together and dip each side of the sandwich into a combination of beaten egg, milk or cream, and a little cinnamon. Cook in a hot pan with melted butter and you are done! Great for a late night snack, or breakfast with the kiddos - enjoy.
A few weeks ago, we celebrated our 2nd Wedding Anniversary! We went on a lovely trip to Texas over the weekend, but our actual anniversary fell on a Tuesday. We had plans to eat at some very nice restaurants on our trip, so we decided to stay in on our anniversary and have a nice home-cooked meal. I made steak with compound butter, spinach and Gruyere souffle, and vanilla bean panna cotta with mixed berries.