Posts Tagged ‘strawberry’

by Caitlin Saniga

Blushing rose

This may be the girliest recipe I’ve ever come up with. Really tasty and fragrant — but I’m pretty sure if you’re drinking this, you’re either getting pedicures, gallivanting in Paris, or getting married.


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by Sarah Steimer

The original recipe called for just rhubarb, which also sounds pretty great. But I only had two stalks of rhubarb and a whole pint of strawberries.

  • Juice of 1 lemon
  • 1/3 cup AND 1/2 cup sugar
  • 3-4 medium stalks rhubarb, cut into 1/2-inch pieces
  • 2 cups strawberries, hulled and cut into even-sized pieces
  • 1/2 cup (1 stick) butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup skim milk

In a small saucepan, combine lemon juice, 1/3 cup sugar, rhubarb and strawberries. Bring to a boil, reduce heat and let simmer until the mixture reaches a thick, jelly-like consistency. Remove from heat and let cool.

The strawberry-rhubarb sauce would be awesome on toast or yogurt as well.

In a large mixing bowl, cream together the butter and the 1/2 cup sugar. Add the egg and continue beating, followed by the vanilla extract. Gradually add the ground ginger, baking powder and salt. Stir in the flour and milk.

Fill prepared muffin tins – greased or lined – about 2/3 of the way full. Add about a spoonful of the strawberry-rhubarb mixture directly onto the center of each muffin.

Bake at 350 degrees for 18-20 minutes, or until the muffins are golden brown.

Makes 10-12 muffins. Store in an air-tight container in the refrigerator if you are not eating them immediately. Serve with leftover sauce (if you didn’t use it all).

Recipe adapted from: Pastry Affair

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by Sarah Steimer

This pie turned out very well – but I’ll admit that it wasn’t without some angry struggling. I’ve made this pate brisee crust a million times but was having a lot of trouble keeping it together in my too-hot apartment. If you think you may have the same problem, maybe consider a store-bought crust.

  • pate brisee crust (recipe)
  • 2 cups rhubarb, sliced 1/2-inch thick on a diagonal
  • 2 cups strawberries, hulled and halved
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

For the crumble topping:

  • 2/3 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Combine the rhubarb, strawberries, sugar, corn starch and spices to a medium saucepan over medium heat. Stir occasionally and allow the mixture to cook down to a jelly-like consistency; about 15 minutes. Remove from the heat.

I took this to a Memorial Day party and it disappeared pretty quickly. That’s either a good review or a party full of extremely polite people.

Combine the crumble topping either in a food processor, pulsing a few times until coarse, or by mixing with your hands until coarse crumbs appear.

Place the crust in a pie dish and fill with the strawberry-rhubarb mixture. Trim the sides of the crust if necessary. Top with the crumble topping, being sure not to cover the sides of the crust so you can see it brown properly. Bake at 375 degrees for 35 minutes, or until the crust is golden brown.

Recipe adapted from: Eats Well With Others

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by Sarah Steimer

Because this doesnt have a lot of ice cubes in it, it's not a truly "frozen" margarita. So I added a cube to my drink so it would stay cold.

  • 1 1/2 cups frozen strawberries
  • about 5 fresh basil leaves
  • 3 ice cubes
  • 2 shots tequila
  • 1 shot orange liqueur (Triple Sec)
  • 1 1/2 tablespoons honey (may need more, depending on the sweetness/tartness of your strawberries)
  • juice of two limes

Combine all ingredients in a blender. Garnish with a strawberry and a basil leaf.

Makes two to three servings.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Sarah Steimer

It was 93 degrees out when I shot this. I had seconds to get a decent picture.

  •  6 ounces vanilla yogurt
  • 2 lemons
  • 5 strawberries
  • 4 teaspoons honey
  • 2 cups of cold water

Place a few tablespoons of the yogurt in six 4-ounce paper cups. Insert popsicle stick and freeze for at least 45 minutes (you may need to mess with the stick a little to get it to stand up).

I immediately dripped some of this on my shirt. Little ice water pulled the stain out, though.

In a blender, combine the strawberries, juice of two lemons, honey and water. You can use sugar instead of honey, but  I just thought it’d be nice to stick with natural sugars instead of granulated. Pour the mixture into the cups and freeze for another few hours. The popsicles should pop right out without much effort.

Makes six popsicles.

Recipe adapted from: Shop.Cook.Make

Photos: Sarah Steimer

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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by Caitlin Saniga

You should probably grab a fork for this pocket pie. It's too drippy and sticky for just hands.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar, plus more for sprinkling
  • 16 tablespoons cold unsalted butter, cut into 1/2-inch dice
  • 6 to 8 tablespoons ice water
  • 1/2 to 1 cup pie filling (I used 1/2 cup strawberry jelly + 1/4 cup sliced frozen strawberries.)
  • 1 egg, lightly beaten with 1 teaspoon water
  • vegetable oil

Full disclosure: My cousins got me a special pocket-pie maker for Christmas, so I didn't actually use cookie cutters or a fork. The pie maker cuts out the stars and pinches them together to form the pies.

In a food processor, pulse together the flour, salt and the 2 tablespoons sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add 6 tablespoons ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tablespoon at a time, pulsing twice after each addition.

I'm glad I bought parchment paper for this recipe. Hot starberry juice was everywhere!

Divide the dough in half, wrap with plastic wrap and press each into a disk. Refrigerate for at least 2 hours or up to overnight.

Let the dough stand at room temperature for 5 minutes.

On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch thick. Brush off the excess flour. Using a 4-inch-wide star cookie cutter, cut out 8 stars. For 4 of the stars, use a tinier star cookie cutter to punch out dough from the center. Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.

Preheat oven to 400 degrees

Assemble the pies: Spoon 1 to 2 tablespoons of the pie filling onto a solid star, and brush the edges of the star with the egg wash. Top with a holed dough star. Seal the edges of the dough star together by pressing lightly but firmly with the prongs of a fork. Place pie on a parchment-lined baking sheet. Repeat with the remaining dough.

Brush the pies with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is gently bubbling, 15 to 20 minutes. Cool on a wire rack for 10 minutes.

Makes 8 pies.

Recipe adapted from: Williams-Sonoma Kitchen (Unfortunately, Williams-Sonoma stopped making the pie mold I used. But it looks like they still make other pie mold shapes: apples, pumpkins, etc.)

Photo: Caitlin Saniga

Baking tips:

-Of all the butters, unsalted butter has the purest flavor. It’s best to use unsalted butter for baking because, that  way, you can be more precise about the amount of salt in the recipe.

-Lining baking sheets with parchment paper makes for easy cleanup, especially for baking recipes that use jellies, chocolates and other meltable ingredients.

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