Posts tagged ‘Strawberry’

July 7, 2013

Patriotic Fruit Salad

Fruit salad is a great addition to any party and always adds a healthy element! This is a simple one with a patriotic twist. Take some red fruits (I used watermelon and strawberries) and sprinkle in some blueberries and a touch of finely chopped fresh mint. Combine and add a bit of festivity to your buffet!!

Kelly

June 14, 2013

CSA Strawberry Rhubarb Pie

When you get rhubarb in your CSA box, what is the most logical thing to make? Pie, of course! This pie is not too sweet, a bit sticky and oh so good. I happened to have an extra pie crust sitting in the freezer from our last pie (I always make a double batch even when I only need one…might as well make the mess once!). That meant a list minute dinner party with the family could be finished with this beautiful summery pie. Strawberry rhubarb pie is always a bit runnier than I want it to be, but I think if I had let it rest long enough, this would have been perfect. The flavor was just tart enough to be perfect for an ice cream topping. This is a bit of a baking by feel recipe. I got some reinforcement from a family friend who knows her way around a pie! She said, “I can’t give you exact amounts of fruit, just enough to fill the crust!” Try this one for a great summer treat!

Kelly

Strawberry Rhubarb Pie

1 pie crust

Filling:

4 Stalks Rhubarb, Chopped

8-10 Strawberries, Halved or Quartered

½ cup sugar (adjust to the sweetness of your fruit)

Juice and Zest of 1 Lemon

2 T flour

Nutmeg

Cinnamon

1 T vanilla

Pinch of Salt

Topping:

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

Preheat oven to 400° and prebake the pie shell for 10 minutes. Set aside.

In a saucepan, combine rhubarb, strawberries, sugar, lemon zest, nutmeg, cinnamon and vanilla. Cook until the fruit releases juice and becomes bubbly. Combine flour and lemon juice to make a slurry. Slowly add the slurry to the sauce and stir into the fruit until thickened to desired consistency. Pour into pastry shell.

For topping, in a small bowl, combine the flour, brown sugar and butter combine with your fingers until crumbly. Sprinkle over fruit.

Place pie on a baking sheet. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Serve with ice cream and enjoy!

May 5, 2013

Chocolate Lavender Pie

Pie is a birthday tradition to celebrate my dad’s birthday. He loves pie and quite honestly, I only actually make it a handful of times in a year. I have worked long and hard on my crust recipe and have finally found just the right thing. It is flaky and flavorful. When I started looking for something to make for this year’s birthday celebration, I stumbled upon the Chocolate Lavender Pie from Sunday Suppers. They are really one of my favorite food blogs and I hope to get to one of their classes in NY one day. As you know, I am incapable of following a recipe exactly, so this is my variation. It turned out great! Pie with a great crust, rich dark chocolate, a whipped cream topping and just a hint of lavender. I chose a 72% dark chocolate which over powered the lavender, but it was a pretty touch! If you love chocolate, this is one to try. Happy birthday dad!!!

Kelly

Chocolate Lavender Pie

Chocolate Lavender Pie
inspired by this recipe from Sunday Suppers

For the crust:
1 cup all-purpose flour
1/2 tsp coarse salt
4 T cold butter, cubed
3 T cold lard, cubed
1/4 cup ice water

For the crystallized lavender:
2 tablespoons dried lavender
1/4 cup granulated sugar

For the filling:
2 cups heavy cream
2 tablespoons dried lavender (make sure it’s intended for culinary use)
2 tablespoons granulated sugar (or up to 1/4 cup if your chocolate is very bitter)
8 ounces bittersweet chocolate, finely chopped
Pinch of coarse salt

For the whipped cream:
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla

To make the crust:
Combine the flour, butter, lard and salt in the bowl of a food process and pulse until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add the ice water and pulse in 5-second bursts, just until the dough starts to come together. Don’t overwork it!

Turn it out onto a lightly floured board and roll out the dough to slightly larger than a 9-inch pie pan (you can wrap it well in plastic wrap and refrigerate it an hour to let it rest). Prick the bottom with fork tines, and put the pie in the freezer to chill for 15 minutes while you preheat the oven to 350 degrees F.

Once the oven’s ready and the dough is chilled, spray a piece of foil with nonstick spray and press it, sprayed side down, on top of the pie dough. Fill the pie shell with beans or a pie chain, then bake it for 15 minutes until you see a little color on the sides of the crust. Carefully remove the foil and beans, then continue to bake the crust for an additional 15-20 minutes, until it is fully baked and golden brown. Cover the sides with foil if necessary to ensure the edges don’t burn. Let the crust cool completely before filling it.

For the crystallized lavender:
Boil the lavender in water for 30 seconds, then strain. Pat the lavender mostly dry between layers of paper towel, then roll the slightly damp lavender in the granulated sugar. Separate into individual pieces and let them dry completely.

To make the filling:
Combine the heavy cream, the lavender and gently heat. Allow to steep 5 minutes. Place the chocolate, sugar and salt in the bowl of a double boiler. Pour the cream through a mesh strainer into the bowl of chocolate, straining out the lavender pieces.

Whisk everything together until the chocolate is melted and the mixture is shiny and smooth. Add the room temperature butter and whisk it into ganache.

Cool the mixture to room temperature, whisking occasionally to prevent a skin from forming on top. Once slightly thickened and at room temperature, pour it into the baked crust and refrigerate it until it’s firmly set, at least 4 hours.

Chill your mixing bowl and whisk attachment for 15 minutes before you’re ready to use them. Pour the cream, sugar and vanilla into the chilled bowl into the bowl. Whip on medium speed until firm peaks form, then use immediately.

Garnish chilled pie with whipped cream, sliced strawberries (optional) and crystallized lavender. Slice and enjoy!!

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