Category: Fruit
Fresh Strawberries and Cream Cake
| May 22, 2012 | Filled under Cake and Pastry, Desserts, Fruit, Indulge, Summer |
It’s spring, the weather is gorgeous, and strawberries have started to make an appearance at the farmer’s market … what more can you ask for?
The first week that strawberries are really good might be the happiest that I am all year. In season strawberries can’t even compare to the pale, bitter berries that are available the rest of the year. Just follow your nose – if they’re ready, you’ll be able to smell them even before you see where they are in the store or at the market. Their scent is so intoxicating that it makes me giddy, and I buy them by the basket full. I just can’t help myself!
Once I’ve eaten way more than my fill, I make this cake. I’ve been making it for a few years now, an it’s absolutely delightful. It’s light and fluffy and had the perfect strawberry milkshake-like flavor. Go ahead and add plenty of colorful sprinkles – a cake this good is worthy of a celebration. Read More
Pin It
Grapefruit-Thyme Curd
| May 10, 2012 | Filled under Breakfast, Fruit, Vegetarian or Vegan |
The other night, the students in the food writing class that I’m taking were asked to sit for 2 minutes and jot down every word, phrase, or image that came to mind when the instructor said the word “lemon.” Go ahead and think about it for a second – what does your list look like?
The last line that I wrote was “Summer. Sun. Happy.” I suspect your list looks similar. It’s nearly impossible not to smile when there’s citrus around!
This bittersweet grapefruit curd is guaranteed to put a summertime smile on your face even on the rainiest spring day. Spread it on an English muffin or scone, stuff it inside crepes dusted with powdered sugar, or use it as a filling in miniature tarts – it’s even delicious stirred into vanilla yogurt. Read More
Grapefruit-Thyme Curd
Yields: 24 servings (1.5 cups)
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 1 cup freshly squeezed Pink/ Ruby Red Grapefruit Juice (from about 4 grapefruits)
- 5 sprigs Fresh Thyme
- 1/4 cup Honey
- 1/4 cup Sugar
- 2 Eggs
- 2 Egg Yolks
- 5 Tablespoons Unsalted Butter
Preparation
- Add the juice and thyme to a small saucepan set over medium heat. Simmer until reduced by half. Discard thyme sprigs.
- Add the honey and sugar to the juice and cook over low heat until it dissolves. Meanwhile, beat the eggs and egg yolks together in a medium bowl. Slowly pour half the juice into the eggs while whisking vigorously, then whisk the egg mixture into the pot.
- Cook over low heat, whisking constantly, until the mixture becomes thick enough to coat the back of a spoon. Remove from heat and stir in the butter, 1 tablespoon at a time, until melted. Cool to room temperature, then cover and store in the refrigerator.
Comments