Archive for the ‘Strawberries’ Category

Strawberry Cream-Cheese Tart

Monday, July 3rd, 2017

I know I just posted here a few days ago. I hope you’re not getting sick of me! I thought readers might like to make this festive tart for the Fourth of July, however.

The recipe has a number of steps so technically it takes a lot of time. Most of the time is spent waiting for portions of the tart to cool, however, so it’s not hard. The only thing you have to bake is the crust—and that can be done early in the morning or late at night so you won’t heat up the house too much in this warm season.

And the tart is a definite showstopper. I tend to make it the day before I serve it.

Yes, you may use a store-bought pie crust, but this one isn’t hard. You may also use lemon juice instead of key lime.

As I point out in the video below, if you want to be particularly patriotic, you may put a few blueberries on top of the tart.

Happy Independence Day!

The Tart

Ingredients:

for the tart shell:

1/2 cup (1 stick) sweet butter, softened
1/3 cup granulated sugar
1-1/3 cups flour
1/3 teaspoon salt
1 egg yolk
1 teaspoon vanilla

for the filling:

1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1/4 cup key-lime juice

for the topping:

2 tablespoons cornstarch
1/2 cup sugar
1 pinch salt
2 tablespoons key-lime juice
4 tablespoons cold water
3-1/2 cups halved strawberries, divided

Instructions:

Begin with the crust. In a mixing bowl cream together the butter and the sugar until they are just blended. Add the flour and the salt, and stir until the mixture seems crumbly. (It will be dry.)

In a small bowl whisk together the egg yolk and the vanilla; drizzle this mixture over the flour mixture. Combine until the flour mixture is evenly moist; it will still be crumbly.

Grease a 9-inch tart pan. (You may use an 8-inch pie pan if you’d rather, but the tart is just beautiful.) Place the dough in the pan. Press it evenly over the bottom and up the sides of pan. Prick the bottom of the crust a bit to keep it from puffing up too much.

Put the crust in the freezer, uncovered, for 15 minutes while you preheat the oven to 375 degrees.

Bake the crust for 15 to 20 minutes or until it is golden brown. Cool it completely before filling it.

To make the filling beat the cream cheese until it is soft and smooth; then beat in the condensed milk and the key-lime juice. Spoon this mixture over the cooled crust, and refrigerate for several hours before proceeding.

Finally, make the topping. In a heavy saucepan whisk together the cornstarch, the sugar, and the salt. Slowly whisk in the liquids. In a bowl, mash 1-1/2 cups of the berries. Add them to the cornstarch mixture. Let the mixture sit in the saucepan for 1 hour to juice up.

At the end of the hour bring the berry mixture to a boil, and boil it for 1 minute, stirring constantly. Remove it from the heat and let it sit until it reaches room temperature. Stir in the remaining uncooked berries.

Spoon the topping over the tart filling. Refrigerate the tart until you are ready to serve it. Garnish with additional strawberries and mint leaves if you wish. Serves 8.

And now the video….

Tinky Makes Strawberry Cream-Cheese Tart on Mass Appeal

Strawberry Salsa

Friday, June 30th, 2017

Rhubarb has just about gone by in my neck of the woods so I am in deepest mourning. Fortunately, strawberries have arrived to take my mind off my grief.

I had never made strawberry salsa before trying it this season—but I’m glad to have it in my repertoire. I love salsa, and I hate waiting for tomato season to make it! This version is easy to put together, looks spectacular, and tastes fabulous.

Naturally, I made it this week on Mass Appeal and discussed the reasons for seeking out strawberries here and now. They make the perfect Fourth of July treat in New England.

Both hosts on the show called themselves “salsa purists” (particularly Danny New, who recently arrived in our state from Florida) and were skeptical about strawberry salsa. This condiment won them over, however.

Convincing the Skeptics

The Salsa

Ingredients:

the juice of 1 lime
1/2 teaspoon salt (more or less, to taste)
1 jalapeño pepper, seeded and finely chopped
3 to 4 tablespoons finely chopped red onion
a handful of fresh cilantro, chopped
2 cups strawberries, chopped fairly small

Instructions:

In a bowl stir together the lime juice and the salt. Stir in the pepper, the onion, and the cilantro; then add the strawberries.

Refrigerate the salsa for a couple of hours for maximum flavor. Serve with tortilla chips, over chicken or fish, or with crackers and cream cheese. Makes a little over 2 cups.

And now the video:

Tinky Makes Strawberry Salsa on Mass Appeal

Biscuits and Rhubarb Salad!

Friday, May 12th, 2017

A Mother’s Day Hug

I write this on May 12, the birthday of Edward Lear. In addition to many other works, Lear wrote (and illustrated!) “The Owl and the Pussycat.” My late mother started reciting this poem early in life—and it was one of the last things she forgot as she succumbed to dementia.

(To hear me read it in her style, visit my YouTube channel.)

I thought about the owl, the pussycat, and my mother this morning as I drove to Chicopee, Massachusetts, to cook on Mass Appeal. Appropriately, today’s show was devoted to Mother’s Day.

It was one of the most delightful editions of Mass Appeal I can remember; the mothers of both of the hosts participated (and got makeovers!), and a happy spirit reigned.

I prepared two dishes that struck me as suitable for Mother’s Day. The first was a biscuit recipe from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. I discovered the book and the recipe while trying to satisfy my southern sister-in-law’s craving for biscuits earlier this year.

It’s a simple, satisfying formula that produces puffy, delectable biscuits. Thanks to Nathalie for giving me permission to reprint it here.

Since rhubarb is just starting to pop up in my area, I also made a recipe from my forthcoming rhubarb book. This salad combines sweet and tart flavors and provides the mouth with a lot of satisfying textures: crunchy nuts, soft rhubarb, creamy cheese.

Happy Mother’s Day to all my readers—those who are mothers, and those who have or had mothers. (That should take care of pretty much everybody!) Enjoy the day—and these recipes….

 

Nathalie Dupree’s Two-Ingredient Biscuits

Ingredients:

about 2-1/4 cups self-rising flour (I use White Lily)
about 1-1/4 cups heavy cream
melted butter for finishing

Instructions:

Preheat the oven to 450 degrees. Line a baking sheet with silicone, or brush the sheet with melted butter.

Whisk 2 cups of the flour in a wide, large bowl. Make a hollow in the middle of the flour with the back of your hand. Slowly stir in 1 cup of the cream with a rubber spatula. Use broad stokes to pull the flour into the cream. Mix the batter just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is remaining flour, add more cream.

Lightly sprinkle a board or silicone sheet with some of the leftover flour. Turn the dough out onto the board—it will be messy—and sprinkle the top with more flour. Using your floured hands, gently fold the dough in half and pat it into a 1/2-inch thick rectangle. Flour the dough again if you need to, and fold it in half again and pat it out again. If it’s still clumpy fold it for a third time—but don’t over work it.

Dip a biscuit cutter in flour and use it to cut out biscuits, starting from the outside edges. Transfer the biscuits to the prepared baking sheet.

Bake the biscuits on the top rack of the oven for 6 minutes; then rotate the pan in the oven and bake until the biscuits are light golden brown, another 4 to 8 minutes. Remove the biscuits from the oven, and brush them with melted butter. Serve warm.

Makes about 8 to 12 biscuits, depending on how big you cut them.

Strawberry-Rhubarb Spinach Salad

Ingredients:

for the strawberry vinegar:

strawberries (don’t use too many at a time or this will take forever)
enough distilled white vinegar to cover them
equal amounts of sugar and water

for the salad:

1 cup chopped rhubarb
1 tablespoon sugar
1 tablespoon strawberry vinegar
salt and pepper to taste
2 tablespoons extra-virgin olive oil
4 cups spinach
toasted pecans to taste
feta cheese to taste

Instructions:

The day before you want to eat your salad (or any time up to a year before!) start the vinegar.

Place the berries in a non-aluminum pan. (A porcelain dish is great.) Cover them with the vinegar, and leave them to soak, covered, overnight. If you forget them for a day and wait 2 nights, they will still be fine.

The next day (or the day after that), gently strain the juice through cheesecloth. You may squeeze the berries a little, but don’t overdo; letting the juice drip out on its own is best.

Measure the juice. Then measure a little under 1-1/2 times as much sugar and water as juice (i.e., if you have a cup of juice, use just under 1-1/2 cups of sugar and 1-1/2 cups of water) into a saucepan.

Cook the sugar/water mixture until it threads. Measure the resultant sugar syrup. Add an equal quantity of berry juice to it, and boil the mixture for 10 minutes. Strain this boiled vinegar through cheesecloth, and decant it into sterlized bottles. Cork or cover. Stored in the dark, strawberry vinegar should keep its color and flavor for up to a year.

When you are ready to start your salad, preheat the oven to 450 degrees. While the oven is preheating toss the rhubarb and sugar together in a bowl, and let them sit for at least 10 minutes.

Line a rimmed baking sheet with foil, and place the sugared rhubarb pieces on it. Bake until the rhubarb just begins to soften, about 5 minutes. Remove the rhubarb from the oven and set it aside.

In a small bowl or jar combine the vinegar, salt and pepper and oil.

Place the spinach in a salad bowl. Add the rhubarb, the pecans, and the feta; then remix the salad dressing and toss it over the salad. Serves 4 as a side salad.

And now the videos!

Two-Ingredient Biscuits

Strawberry-Rhubarb Spinach Salad

Summer Cupcakes

Monday, July 11th, 2016

cupcakeweb

Saying goodbye to strawberries can be hard. I DO have the consolation of raspberries, but still strawberries speak to me of high summer as no other fruit can. I felt I had to squeeze in one final strawberry dish on Mass Appeal last week.

I chose cupcakes with strawberry icing because everyone likes a cupcake. I used my favorite yellow cake formula for the cupcakes. For the icing, I thought long and hard about the best way in which to incorporate my fresh berries.

I was tempted by a technique I saw on the website of King Arthur Flour, with which one simply cuts up berries and beats them into the icing.

In the end, however, I used a technique I found on another website, allrecipes. This one reduces berries to a puree and then cooks them down. (I found that my “cooking down” time was a lot less than that of the person on allrecipes; I have no idea why.)

I loved the result. So did Seth Stutman and his new co-host Lauren Zenzie. In fact, so did everyone at the studio. The cupcakes disappeared in no time at all.

Lauren and I are getting along just fine.

1-2-3-4 Cupcakes with Strawberry Icing

Ingredients:

for the cupcakes:

1/2 cup butter at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups flour
2/3 cup milk

for the icing:

1 cup cut strawberries
1/2 cup (1 stick) sweet butter at room temperature
confectioner’s sugar to taste (probably about 2 cups)

Instructions:

First make the cupcakes. Preheat the oven to 350 degrees. Line 18 cupcake/muffin pans with liners.

In a large bowl, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time, beating well after each egg. Beat in the vanilla, the baking powder, and the salt. Stir in the flour and the milk, alternating between the two and beginning and ending with the flour.

Pour the batter into the prepared cupcake pans. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 25 to 35 minutes. Cool the cupcake pans over racks for 10 minutes; then remove the cupcakes (with their liners!) from the pans. Cool.

You may start the icing while the cupcakes are baking. Place the strawberries in a blender and pulse until they are liquid. (You may also put them in a 2-cup measuring up and use an immersion blender.)

Pour the strawberry liquid into a saucepan, and cook it over medium-high heat until the liquid reduces into a thicker puree (about 10 minutes on my stove). Remove the puree from the heat, and allow it to cool.

In the bowl of an electric mixer cream the butter and 1 cup of confectioner’s sugar. Add 1 tablespoon of strawberry puree and mix thoroughly. Add more puree and more sugar until your icing reaches the color and consistency that pleases you. (You may have leftover puree.)

Ice the cupcakes. Try to eat them as quickly as possible (this won’t be hard!) as the strawberry icing is perishable. Makes about 18 cupcakes.

[embedyt] http://www.youtube.com/watch?v=KT4jLTATbHc[/embedyt]

Asparagus Croque Monsieur

Tuesday, June 14th, 2016

grassweb

Asparagus is still sticking up happy stalks at local farm stands, which makes me ecstatic. I try to eat it every day, if only in a salad. I know it will go away all too soon.

Naturally, I wanted to use it for my appearance last week on Mass Appeal. I wasn’t quite sure what to do with it—and then suddenly I had a vision of asparagus in the middle of a Croque Monsieur.

I have always adored this French version of a grilled-cheese-and-ham sandwich. It’s my favorite thing to order in Parisian cafés—or it WAS in the days when I frequented those establishments. (Someday I hope to get back to Paris. It has been several decades, hélas.)

Here’s how I made the sandwiches last week. To tell you the truth, I’m not sure the sandwich needs the béchamel (white) sauce. It would be pretty good with just a little extra cheese. But then, when does one ever NEED béchamel? It does make the sandwich just a bit more decadent and French, however.

As I said on the air, a Tinky could conceive of grilled cheese with asparagus. It takes a French person to think of throwing béchamel on top. I have to admit that a French person might have been a bit more sparing than we were in the video below.

My television appearance on Thursday coincided with National Strawberry-Rhubarb Pie Day. Local strawberries are just coming in so I happily made a strawberry-rhubarb crumble. If you’d like to make that, just use my friend Ginny’s rhubarb crumble recipe. Substitute strawberry slices for half of the rhubarb and omit the cinnamon. (I also like to substitute oats for part of the flour.)

P.S. You’ll note from the crumble video that I have now adopted the soubriquet “The Diva of Deliciousness.” This was suggested by Craig Hamilton, a delightful chef on the Jersey Shore. What do you think of the new name?

Asparagus does excited me!

Asparagus does excite me!

Croque Monsieur aux Asperges

Ingredients:

2 tablespoons sweet butter plus butter as needed for browning bread
2 tablespoons flour
1 cup warmed milk
1/2 teaspoon paprika
1 pinch salt
4 slices of good bread (I used King Arthur Flour’s pain de mie recipe.)
Dijon mustard to taste
2 slices of ham
4 thin slices Gruyère
4 pieces of cooked asparagus, cut to fit the bread
1/4 cup shredded Gruyère

Instructions:

In a saucepan over low heat melt the 2 tablespoons of butter. Whisk in the flour, and cook, whisking, for 2 minutes. Slowly whisk in the hot milk. Cook and whisk until the sauce thickens a bit, 2 to 3 minutes. Remove the sauce from the heat, and stir in the paprika and salt. Set aside.

Begin assembling your sandwiches. Spread the slices of bread lightly with mustard. Top two of the slices with a slice of cheese, ham, asparagus, and another slice of cheese. Place the other slices of bread on top to make two full sandwiches.

In a frying pan melt a small amount of butter. Pop the sandwiches into the pan and lightly brown them, adding a little more butter if needed.

Put the sandwiches on a baking sheet. Top them with some of the sauce (you don’t have to use it all; I just like to make sure I’ll have enough!) and the shredded cheese. Broil them until they turn golden brown and bubbly.

Serves 2 decadently.

[embedyt] http://www.youtube.com/watch?v=RU9esxHVKME[/embedyt]

[embedyt] http://www.youtube.com/watch?v=D1R-TRFqsio[/embedyt]