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Posts Tagged ‘strawberries’


This is another recipe that I thought needed some new pictures. Crepes aren’t much more effort than pancakes, but I like them so much more. You can fill them with whatever you like; my favorite is nutella and strawberries.

I thought we needed something special for breakfast over the weekend, and crepes immediately came to mind. I’ve never made them before, but I’ve definitely made a lot of pancakes. I pulled out my copy of “Mastering the Art of French Cooking” and I took Julia’s basic dessert crepe recipe.

Crepes inspired from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle, and Simone Beck

1 cup milk

1/2 cup water

3 egg yolks

1 tablespoon sugar

3 tablespoons Triple Sec or Grand Marnier

1 1/2 cups flour

5 tablespoons butter, melted

Place all the ingredients in a blender and blend until combined making sure to scrape down the sides as needed. Let it rest in the fridge for 2 hours if possible, up to a day.

Using a little butter or vegetable oil, just enough to very lightly coat the pan, pour a 1/4 cup of the mixture into the pan and swirl it into one even layer. This must be done quickly before the batter sets, and you need to have the heat down pretty low. I pick the pan up off the heat when I do it so that I can tilt to swirl. Once it starts to bubble up and become slightly browned on the bottom, it’s ready for a flip. 1 minute on the other side and it’s done. Fill with anything, we used nutella, peanut butter, nutella with strawberries and bananas, and lemon curd. And we even tried 2 with cheddar and pecorino and they were fantastic!

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Sangria is one of my favorite things to make in the summer. You can make up a big pitcher and it’s just a party in a glass. For some reason, it transports me to the beach or a picnic or a cookout– maybe it’s the fun colors. You can make infinite varieties and I love using rose and sparkling wine as well.

White Wine Sangria

1 bottle of your favorite white wine (you don’t need to spend a lot on the bottle, but make sure you would drink it on it’s own)

1/2 cup brandy (or your favorite fruity alcohol such as framboise or peach brandy)

1/4 cup sugar

6 strawberries, sliced

1/2 mango, diced

1 lime, sliced and cut in half

6 mint leaves

Combine the brandy, sugar, and half the fruit in the bottom of a pitcher and lightly muddle it together until the sugar is dissolved. Add the wine and the rest of the fruit. Stir to combine and adjust the flavors depending on how dry or fruity your wine is. You can store it like this in the fridge for a day or two, if you wish. To serve, add the mint leaves and pour over ice.

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I had a craving for berry pie this weekend, but I was too busy to make a traditional one from scratch. So I adapted a couple different recipes and came up with this one. It was absolutely delicious and I can’t wait to make it again next week. Although I may actually make it with crust from scratch next time. But I’m a firm believer that frozen pie dough is better than not making a dessert. Sometimes you just don’t have the time.

Quick and Easy Berry Pie

2 pints blueberries

6-8 strawberries (you can substitute more strawberries if you leave out some blueberries)

1/4 cup sugar

2 tablespoons honey

3 tablespoons cornstarch

3 tablespoons water

1/4 teaspoon salt

1/4 teaspoon cinnamon

1.5 teaspoons vanilla extract

2 tablespoons butter

Zest and juice of 1 lemon

1 frozen pie crust or make pie dough

Blind bake the pie crust using beans or pie weights for 10-12 minutes, until it’s completely cooked. Let cool.

Combine half the blueberries, the strawberries, sugar, honey, cornstarch, water, salt, and cinnamon in a saucepan and cook for 5-6 minutes. It should thicken up and become jam-like. Add butter, vanilla, and lemon juice and zest. Stir to combine and melt the butter.

Refrigerate the mixture until it starts to gel, about 1 hour. Pour into cooled pie shell and spread out. Spread remaining blueberries over the top. You can sift some powdered sugar on it, but that’s optional.

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Well, this is really more assembling than cooking, but it’s fantastic. I had this for the first time in San Sebastian, Spain, the home of tapas (or pintxos). The key is the right balance between the goat cheese and the strawberry. It’s also dependent on the quality of your strawberries, so fresh, summer strawberries are perfect. You can toast the bread with some olive oil or just use it fresh.

Goat Cheese and Strawberry Tapas

Baguette, sliced into crostini

6 ounces cana de cabra or bucheron goat cheese, room temperature

5 strawberries, sliced

Spread the goat cheese on the bread slices and top with strawberry slices. You can also toast the crostini with some olive oil or warm once you’ve topped with the goat cheese for a slight variation.

 

 

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