Almond and Orange Seed Cake With Berries And Greek Yogurt. ~. Vegetarian

Orange And Almond Seed Cake 

With Berries And Greek Yogurt

Add more plant varieties to your day in the most delicious way, with a slice of vegetarian cake.Ingredients:150ml / 5/8 cup olive oil, plus extra for greasing2 oranges, scrubbed, zest of 1, juice of both1 unwaxed lemon, zest and juice3 medium free range eggs100g light brown sugar150g ground almonds75g polenta1 tsp baking powder2 tsp ground cinnamon25g chia seeds25g poppy seeds1 tbsp flaked almonds2 sprig/s rosemary, leaves only200g raspberries200g strawberries, hulled and halved100g blueberries, to serve2 tbsp balsamic vinegar, to serve200g Low Fat Greek Style Yogurt, to serveDirections:Preheat the oven to 170ºC, gas mark 3, then oil a 20cm loose-bottomed, deep round cake tin and line the base with baking parchment. Mix the orange and lemon juices together and set aside. Whisk the eggs with the sugar until pale, then gradually whisk in the oil and continue whisking for 2 minutes.
Fold in the ground almonds, polenta, baking powder, cinnamon, chia and poppy seeds and citrus zests with 3 tbsp juice until evenly combined. Pour into the prepared tin. Scatter with the flaked almonds and rosemary.
Bake for 45-50 minutes, until risen, golden and a skewer emerges clean when inserted into the centre. Cool in the tin for 5 minutes, then pour the remaining citrus juice over the top and leave to cool slightly. Turn out onto a wire rack to cool completely. 
Mix the fruit and vinegar together, then serve the cake in slices with the fruit and yogurt. 
Cook’s tip:  Vary the seeds – use caraway or sunflower, instead of, or as well as, poppy seeds. The cake is best left for at least 24 hours before cutting to let the flavors develop. It keeps well in a tin for up to 5 days. Try the fruit by itself, with fresh mint, as a quick and different fruit salad.

Chia Seed Smoothie

Chia Seed Smoothie

Ingredients
1 cup (140 grams) frozen raspberries
1 cup (140 grams) frozen strawberries
1 tablespoon (15 grams) chia seeds
1 tablespoon (16 grams) peanut butter
1 tablespoon (20 grams) raspberry jam

1 cup (237 ml) cold water

Directions
Place all ingredients into the jar of a blender.
Blend on high speed until perfectly smooth.
Pour into a glass and serve right away.

Notes
A generous amount of frozen fruit forms the base of this delicious smoothie. Here I've used frozen raspberries and frozen strawberries, but you can actually make this smoothie with any combination of frozen fruits that you like.

I love using a little bit of natural peanut butter for flavor, creaminess, and staying power. If PB doesn't work for you for any reason, you can: substitute another nut or seed butter, use two tablespoons of raw oats or cooked oatmeal, or substitute a rich plant-based milk like soy milk for the water.

When making smoothies with tart berries like raspberries, I typically add a tablespoon of jam to take the edge off and layer in a touch of additional sweetness. You can leave it out if you prefer, with no further changes to the recipe. If using different fruits, you can match the jam flavor if you like. I almost always keep a jar of raspberry jam and a jar or apricot preserves in the fridge for various culinary applications. One or the other is usually a good fit in a smoothie.

It's up to you whether to soak chia seeds before using them. Like all seeds, nuts, and legumes, chia seeds contain phytic acid, which can bind with some nutrients and make them less bioavailable. Soaking the seeds in the fridge for 24 hours before consuming helps remove it. But you absolutely don't have to, and I typically don't. From a culinary perspective, the seeds will do just fine in your smoothie as-is.A high-speed blender like a Vitamix or Blendtec makes so many kitchen tasks easier and better, but you absolutely don't need one to make a basic smoothie like this one.

If you're using a regular blender, you may want to blend in two steps. You can add the water and chia seeds first and blend until the seed are incorporated to your satisfaction. Then add the rest of the ingredients and blend until smooth.

All smoothies are at their best shortly after blending, and here, the chia seeds will continue to absorb liquid and thicken the smoothie over time. But if you need to make yours in advance, you've got a couple of options. Store it in a regular cup in the freezer for up to an hour or in an insulated, lidded cup in the fridge overnight.

Sweet Corn Polenta With Sour Cream And Crushed Strawberries

This is not a traditional polenta recipe. In fact, it’s not polenta at all. You may now be wondering why I called this recipe Sweet Corn Polenta. Well, that’s because the starches in the corn act as a thickening agent, and cooking it results in a pudding that looks like polenta, but tasteslike the sweetest, butteriest, freshest summer corn you’ve ever had. The trick is a box grater. That’s right, you’re gonna grate the corn like it’s a block of cheese, all the way down to a nub. Be sure to extract as much corn milk as possible - that’s the good stuff (and the thickener).

This process does get a little messy. I have found that grating over a large rimmed baking sheet is the best answer to that. You can serve this dish hot, at room temperature, or even chilled. And if you need to feed more people, simply add an ear of corn per person and increase the butter a tad. Now, go forth and prepare to launch a new summer love affair - this time, corn is your muse.
Serves 4-6

Ingredients:
6 ears fresh corn, shucked
3 tablespoons unsalted butter
Kosher salt
Crushed strawberries, for serving (recipe above)
Sour cream, for serving
Directions:
Grate each ear of corn on the large side of a box grater. Be sure to grate all the way down to the cob and extract as much of the corn milk as possible. Once finished, you should have about 3 cups of grated corn.  A suggestion: freezing the cob of corn before grating.

Add the grated corn to a pot, along with the butter, and season with salt. Bring the mixture to a simmer over medium high heat (the butter will melt as it heats), stirring often. Once it starts to bubble, reduce the heat to medium low, and continue to simmer for another 2 - 3 minutes, stirring constantly, until it reaches a thick, pudding-like consistency.

Season with more salt, to taste. To serve, spread the polenta in a shallow bowl, then top it with generous dollops of sour cream and ladle the strawberries on top (recipe below)
Crushed Strawberries  makes about 2 cups

If you happen to have leftovers, the strawberries can be spooned over yogurt, mixed into pancake batter, drizzled over ice cream, or used for any type of strawberry snacking your heart desires.
Ingredients:
1 pound strawberries, husked

⅓ cup sugar
⅛ teaspoon kosher salt
¼ teaspoon sherry vinegar
Directions:
Combine the strawberries, sugar, salt and vinegar in a large bowl. Cover and macerate for at least 1 hour, up to overnight, then mash with a potato masher.

Asparagus Salad With Snap Peas And Strawberries

                                       

            Asparagus Salad with Snap Peas and Strawberries     This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint. While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients:
For the vinaigrette
1 small shallot
1/4 cup apple cider vinegar
2 teaspoons raw honey
1 teaspoon stoneground mustard
1/2 teaspoon salt
1 lemon, juice and zest
4 to 6 ounces EVOO

For the Salad:
2 cups torn croutons
2 cups asparagus
1 cup snap peas
6 cups salad greens
1/2 cup fresh torn mint leaves
1 cup fresh strawberries
1/2 cup feta or goat cheese

Directions:

For the Dressing:  Mix all salad dressing ingredients except the olive oil in a blender and mix until well blended.  With the blender working slowly stream the EVOO.  Place dressing in container and refrigerate.

For the Salad:  Cut the asparagus into 1 inch lengths.  Can use raw or blanched one minute then an ice bath to stop the cooking but preserve the crispness and color,  Mix ingredients, adding cheese and garnish with sliced strawberries.

Vanilla Bean Cream Tart With Salted Butter

                                                        

Vanilla Bean Cream Tart with Salted Butter Crust

Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer.
Ingredients:
Vanilla Bean Cream
1 cup (250 mL) whole milk, divided
1 1/4 cups (310 mL) heavy cream, divided
1/3 cup (80 mL) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
2 tbsp (30 mL) cold water
1 tsp (5 mL) unflavoured gelatin
3 large egg yolks
1/4 cup (60 mL) cornstarch
Salted Butter Crust
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) salted butter, cold, cubed
1 large egg yolk
2 tbsp (30 mL) whole milk
Fresh strawberries and cherries to finish
Directions:
For the vanilla bean cream, set a fine-mesh sieve over a medium-size
bowl. Set aside.

Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar,
vanilla seeds and pod in a medium saucepan. Bring just to a simmer
over medium heat, then remove from heat, cover and let steep for 20 minutes.

Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes.

Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heatproof bowl until smooth. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture
into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. 

Cook, whisking constantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plastic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days.

For the salted butter crust, combine flour and icing sugar in bowl of
a food processor. Add butter and pulse until fine crumbs form. Add
egg yolk and milk and continue blending until a dough just comes
together, up to 1 minute. Shape into a disc. Wrap in plastic and
refrigerate for 30 minutes.

Preheat oven to 325°F (163°C).

Knead dough a few times to soften, then roll dough on a lightly

floured work surface to a circle about 1/8-inch (3-mm) thick.

Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable

bottom. Gently press into bottom and up sides of pan, overhanging

edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom

with a fork. Freeze for 15 minutes.

Set tart pan on a baking sheet. Cover shell with a piece of parchment

paper and fill with pie weights or dried beans. Bake on middle rack

for 20 minutes. Remove paper and weights. Continue baking until l

ightly golden, 14 to 16 minutes. Cool completely.

To assemble, remove ring from tart pan. Run an offset spatula gently

under pastry to separate from base, then transfer to a plate or serving

dish.Whisk remaining 3/4 cup (175 mL) cream in a large bowl until

soft peaks form, 2 to 3 minutes.

Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell;

smooth top.

To finish, arrange strawberries and cherries overtop. Refrigerate until

chilled, 1 hour.

Serves 6 to 8

Grilled Fennel and Salmon Arugula Salad

Grilled Fennel And Salmon Arugula Salad

Recipe and photo courtesy of Dennis Sydnor, Renegade Dining and Cafe Federico in Sacramento CA
Ingredients:
Salad

8 cups water
Juice of 1 lemon
½ pound bacon
12 asparagus spears
1 cup arugula
1 cup strawberries
2 fennel bulbs
1 pound wild-caught salmon
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 eggs
Herb Mustard Vinaigrette:

3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, minced
1 teaspoon freshly ground black pepper
½ teaspoon fresh dill, minced
½ cup extra virgin olive oil

Directions:
Preheat grill to 450 degrees F. Add water and lemon juice to medium-size sauce pot over medium heat. Heat to 180 to 190 degrees F. 

For salad dressing, combine all ingredients in a lidded jar, secure lid, then shake vigorously. Taste and adjust seasoning if desired. If dressing separates, shake again just before dressing salad. Store in the refrigerator.

For the bacon, preheat oven to 425 degrees F. Lay bacon on parchment-lined baking sheet and place in oven. Cook for 15 minutes or until crispy. Allow to cool, then crumble. 

Adjust oven temperature to lowest setting for warming. Rinse all produce and pat dry. Snap off and dispose of hard, stringy bottoms of asparagus. Cut off about 1 inch of tips. Using potato peeler, shave down exterior of asparagus, then cut the centers into 1-inch pieces.

In bowl, mix asparagus shavings, centers, and tops with arugula. Cut strawberries into quarters and set aside. Keep chilled. 

Cut fennel bulbs in half lengthwise, remove any hard or badly blemished portions. Pat dry salmon, then cut into 4 portions. Drizzle fennel and salmon with olive oil, then season with kosher salt and freshly ground pepper.

Grill salmon for 4 to 5 minutes per side or until it reaches an internal temperature of 137 degrees F. Tip: Cook salmon about 8 minutes for every 1 inch of thickness. Place salmon in oven using oven-safe dish or tent with foil to keep warm. 

Grill fennel for 3 to 5 minutes per side or until tender. Remove from grill, cut halves into quarters. Set aside and keep warm with salmon. Note: Some charring on the fennel and salmon is ideal to add flavor.

Toss arugula and asparagus with preferred amount of dressing. Plate onto serving platter or 4 individual serving dishes. Evenly top with strawberries, bacon, grilled fennel, and salmon.

For poached egg, crack eggs into individual bowls. Using a slotted spoon, gently swirl the simmering water-lemon juice on stove. Immediately lower the eggs, 1 at a time, into the water. Cook for 3 to 4 minutes for a soft yolk, longer for preferred doneness. Remove each egg with slotted spoon and place on top of plated ingredients. Season with salt and freshly ground cracked pepper. Serve salad immediately.

Burnt Basque-Style Cheesecake

Burnt Basque-Style Cheesecake

 This Basque recipe takes all the fuss out of cheesecake: no crust, no water bath. It’s baked in a hot oven until purposefully burnt, leaving it with darkly caramelized edges and a super-creamy center. Topped with a roasted strawberry compote, it’s reminiscent of a classic New York–style cheesecake with a sophisticated twist. Prep time: 20 minutes Total time: 2 hours 5 minutes, plus 7 hours for cooling and chilling
Ingredients:
For the cheesecake:
2 2/3 cups (19 ounces) cream cheese, at room temperature
1 3/4 cups (14 ounces) soft sheep’s milk cheese, preferably MitiCrema 
brand, or any soft sheep or goat cheese, at room temperature
2 cups granulated sugar
1 teaspoon kosher salt
6 whole eggs plus 1 egg yolk, at room temperature
1/4 cup all-purpose flour
1 3/4 cups heavy cream, at room temperature
For the compote:
1 pound strawberries, hulled, large berries cut in half lengthwise
2 teaspoons grapeseed oil
3/4 cup Tempranillo or other fruity Spanish red wine
2/3 cup granulated sugar
2 teaspoons fresh lemon juice

Directions:
Make the cheesecake: preheat the oven to 425°F, with the rack in the center position.  Spray the entire inside of a 9-inch springform pan with cooking spray.  Place a 9-inch parchment paper circle inside the bottom of the pan, and line the sides of the pan with a 4 1⁄2–inch wide strip of parchment.  Overlap the ends of the parchment strip by approximately 2 inches on either side, to prevent the batter from leaking, and press the paper against the interior of the pan. This parchment collar will keep the cheesecake from overflowing during baking. Cover the outside of the springform pan with heavy-duty aluminum foil across the bottom and halfway up the sides of the pan to prevent the batter from leaking. Place the pan on a rimmed sheet pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sheep’s milk cheese, and beat them together on medium speed until very smooth, scraping the bowl with a rubber spatula as needed. Add the sugar and salt, and continue to beat on medium-high speed until the sugar has dissolved and the mixture is slightly aerated. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition, scraping the bowl often. With the machine running on low speed, sprinkle the flour in 3 to 4 batches, scraping the bowl as needed. Drizzle in the cream, and continue to beat until the batter is smooth and silky, with no lumps.

Pour the batter into the prepared springform pan just before baking, to prevent the batter from leaking excessively. Bake until the cheesecake is deeply browned, about 1 hour. Transfer the pan to a wire rack to cool for 1 hour, refrigerate for at least 6 hours, preferably overnight.

Make the compote: preheat the oven to 400°F, with the rack in the top third position.

Place the berries on a rimmed sheet pan, blot them with a paper towel, and toss them with the oil. Roast until the strawberries are softened and beginning to darken, about 15 minutes. Change the oven to the broil setting and continue to cook, watching carefully, until the strawberries begin to char all over, about 5 minutes more.

Using a rubber spatula, transfer the strawberries, including the juices and caramelized bits, to a medium saucepan. Stir in the wine, sugar, and lemon juice, and cook over low heat until the sugar is dissolved. Increase the heat to medium and simmer until the mixture has thickened to a syrupy consistency and reduced slightly, about 15 to 20 minutes. Transfer the compote to a bowl to cool, it will continue to thicken. The compote can be made in advance and refrigerated in a container up to one week. Bring the compote to room temperature before serving.  Serve each slice of cheesecake with a drizzle of compote.   Yield:  12 servings

3-Ingredient Sorbet

3-Ingredient Sorbet

Make this easy sorbet recipe with strawberries, water, and honey –
it’s so simple.

Ingredients:

10 ounces frozen strawberries
2 cups water
¼ cup honey or agave nectar

Directions:

You’ll adore this easy gluten free recipe. Simply blend the 3 ingredients together in a vita-mix until smooth and creamy, then transfer to your ice cream maker to churn according to directions and chill.  Serves 4.

Strawberry Lemonade ~ Oats N Scones

   

Strawberry Lemonade

Oats N Scones

This strawberry lemonade is a playful combination of two of favorite summertime flavors and perfect for all ages. A splash of rum turns it into a really good daiquiri or Jamaican rum punch and adding tequila 
makes a strawberry margarita.
Ingredients:
1 cup strawberries (fresh or frozen) washed, stems removed
1/2 cup sugar
1 cup cold water
2 tablespoons lemon juice, freshly squeezed
4 cups ice
1 cup cold water

Directions:
You will need a saucepan, spoon, blender, strainer, pitcher and four glasses.

Place the first 3 ingredients in a saucepan and bring to a boil. Allow to simmer for 15 minutes.

Remove from the stove and stir in the lemon juice. Cool for 15 minutes.

Pour the liquid into the blender, add 1 cup of cold water and blend until smooth. Place the strainer over the pitcher and pour the liquid through. Add the second cup of cold water to the pitcher and stir.

Add 1 cup of ice to each glass. Pour the lemonade into each glass. Serves 4.

Oats N Sones

Often scones are too sweet and/or too dry. The reduced sugar, adds a hint of salt and uses moisture to create a lighter texture.
Ingredients:
2 cups all-purpose flour
1½ tablespoons baking powder
Pinch of salt
¼ cup sugar
3 ounces cold butter (about ¾ stick)
1 egg
½ cup milk
1 teaspoon vanilla flavoring
Optional:
½ cup blueberries, raspberries or blackberries
½ cup all-purpose flour (for dusting)
1 teaspoon sugar (for sprinkling on top)

You will need a box grater with medium holes, rolling pin, spatula, 2½ inch in diameter cookie cutters and a large cookie sheet lightly greased with butter

Directions:
Preheat oven to 425 F. Combine the first four ingredients in a large bowl.

Grate the cold butter into the bowl with the other ingredients. Rub together with your fingers until the mixture is crumbled.

In a small bowl whisk the egg, milk and vanilla together.

Pour the liquid into the dry crumb mixture. Using a spatula gently mix the ingredients together until a soft dough is formed. If making a fruit scone, add your fruit now and mix in gently.

Dust your clean board or countertop with flour and roll the dough to a ¾-inch thickness.

Using the cookie cutter, cut 8 scones and place 2 inches apart on the cookie sheet. Using the teaspoon of sugar, sprinkle the top of each scone.

Bake for 5 minutes. After 5 minutes turn the tray around and bake for a further 5–7 minutes until nicely browned.

Allow to cool for 10–15 minutes. Enjoy with butter, jam, curd, cream or solo. Makes 8 scones.

Strawberry Dessert Sandwiches

 Strawberry Dessert Sandwiches

Making your own brioche buns is an undertaking requiring advance planning (you’ll need to start a day ahead), but the payoff is bragging rights. If you’re not the peacocking type, you could buy brioche buns from a good baker and cut to the chase here. way you go, these beautiful little sandwiches are the perfect out-of-hand treat for a picnic. Because a too-stiff batter makes incorporating the butter difficult, it’s important that you don’t pack the flour into your measuring cups by scooping from the bag. Spoon the flour into your cup, then level with a knife. The brioche are best the day they are baked.   Serves 6

Ingredients:
Brioche
1 3/4 cups (425 mL) spooned and levelled all-purpose flour, divided
1 tsp (5 mL) instant yeast, divided
1/4 cup (60 mL) milk
2 cold eggs
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) salt
8 tbsp (1 stick) cool room temperature butter
1 egg, lightly beaten
1 tbsp (15 mL) water
1/4 cup (60 mL) coarse brown sugar
Filling:
1 cup (250 mL) ricotta
1/2 cup (125 mL) mascarpone
3 tbsp (45 mL) honey
1 tsp (5 mL) vanilla paste or extract
3 cups (750 mL) hulled, sliced strawberries

Directions:
For the brioche, place 3/4 cup (175 mL) flour, 1/2 tsp (2 mL) instant yeast, milk and eggs in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, cover bowl and let stand 45 minutes.

Add remaining 1 cup (250 mL) flour, 1/2 tsp (2 mL) yeast, sugar and salt. Switch to the dough hook and mix to combine, scraping down sides as necessary. Continue to knead with the dough hook for 8 to 10 minutes longer until the dough is smooth and shiny.

Add butter 1 tbsp (15 mL) at a time, kneading between each addition until the butter is fully incorporated. Transfer to a greased bowl, cover with plastic wrap and refrigerate overnight.

Meanwhile, combine ricotta, mascarpone, honey and vanilla in a food processor. Pulse until smooth, transfer to a bowl, cover and refrigerate until ready to assemble sandwiches.

To finish brioche, divide dough into six equal portions. Working with one at a time, roll into a smooth ball, transfer to a parchment-lined baking sheet and flatten slightly with your palm. Cover and let stand for 1 1/2 to 2 hours or until puffed.

Preheat oven to 375°F (191°C).

Combine beaten egg and water. Brush tops of buns with egg wash and sprinkle tops with brown sugar. Bake on centre rack for 16 to 18 minutes or until golden. Let cool on a rack then split three-quarters of the way through. Transfer to a paper bag to transport.

When ready to serve, fill each bun with an equal amount of ricotta mixture and strawberries.    Serves 6

Proscuitto, Pasta, And Melon Salad

Prosciutto, Pasta, And Melon Salad

Ingredients:
Salad:
4 cups cooked Gemelli pasta
1/8 cup minced scallions
3 cups fresh cantaloupe, diced
2 cups fresh sliced strawberries
1 cup Ciliegini sized fresh mozzarella
8 slices prosciutto slices

Directions
Preheat oven to 370*.  Place prosciutto slices separately on a baking sheet. Bake until crisp, approximately 10 minutes. Allow to cool. Break into strips

Toss ingredients together in a bowl with dressing.

Balsamic Vinaigrette
1 Tablespoon fresh minced basil
1/4 cup balsamic vinegar
2 cloves roasted garlic
1/2 cup Extra Virgin olive oil
Salt and pepper to taste

Directions
In a food processor or blender, blend together dressing ingredients and adjust to taste. Toss with salad.

Strawberry-Rose Cheesecake

For all of its luscious richness, this cake is delightfully light, refreshing, and beautiful. It doesn't hurt anything for our summer days that it's not baked, but chilled for a good long time, so you can make it up to a few days in advance. Top the cheesecake with strawberries and blueberries for a 4th of July beauty.

Ingredients:

1 envelope plain powdered gelatin (such as Knox brand)
½ cup pomegranate juice
1½ cups graham cracker crumbs
4 ounces salted butter (1 stick), melted
1 pound cream cheese (2 8 oz. boxes)
1 cup labneh or plain Greek yogurt
⅔ cup plus 1 teaspoon granulated sugar, divided
½ teaspoon rose water
1 pound strawberries, hulled and coarsely chopped, 

   reserving a few for garnish
⅓ cup sour cream

INSTRUCTIONS
In a small saucepan, slowly sprinkle the gelatin over the pomegranate juice, letting the powder saturate in the juice as you go. Warm the mixture over medium low heat until the gelatin is dissolved, taking care not to bring to a boil. Pour the mixture into a small bowl to cool completely.

Heat the oven to 360°F. In a medium bowl, combine the graham cracker crumbs with the melted butter. Press the damp crumbs evenly into the bottom of a 9-inch spring form pan. The crumbs can be pressed up the sides of the pan partially, or kept along the bottom only. Bake the crust for about 20 minutes, or until it is fragrant and firm. Cool completely.

In the bowl of a food processor, or in a mixer fitted with the whisk attachment, pulse or whisk the cream cheese and labneh with ⅔ cup of the sugar and rose water until they are completely smooth and no lumps remain.

Add the strawberries and pulse or whisk until the berries are fully incorporated into the cheese mixture. Pour in the cooled pomegranate juice mixture and mix just to combine (over-stirring the gelatin can render it less effective). Taste and add more rose water if needed.

Pour the strawberry-cheese mixture into the prepared and cooled graham cracker crust. Chill for at least 8 hours and up to 3 days. 

To remove the cake from the spring form pan, wrap the pan with a kitchen towel that has been rinsed in very warm water and wrung out. Run a sharp knife around the edge of the cake, then open the spring form ring, run a large metal spatula under the crust, and transfer the cake to a serving platter.

Combine the sour cream with a teaspoon of sugar and spread it over the top of the cheesecake. Arrange the reserved whole berries in the center of the cake, and serve cold.

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cakes💘💘

Ingredients:

½ cup all-purpose flour 
¾ cup sugar, divided
¾ teaspoon baking powder 
¼ teaspoon salt 
⅓ cup milk 
1 tablespoon oil 
1 teaspoon vanilla extract 
¼ cup chocolate-hazelnut spread 
⅓ cup semisweet chocolate chips 
¼ cup unsweetened cocoa powder, plus more for
garnish
¾ cup boiling water 
Coffee ice cream or vanilla ice cream (optional) 
Sliced strawberries (optional)

Directions:

Preheat oven to 350*F

In a medium bowl, combine: flour, 1/4 cup sugar, baking powder, salt.  Add milk, oil, vanilla.  Whisk until smooth. 

Stir in chocolate-hazelnut spread and chocolate chips.  

Divide the batter evenly among six 5 to 8 ounce ovenproof bowls or ramekins. Place on a large rimmed baking sheet. Set aside. In the same bowl used for the batter, stir together the remaining 1/2 cup sugar and the cocoa. Gradually stir in boiling water. Pour evenly over the batter in the dishes

Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries, if desired. Sprinkle with additional cocoa powder, if desired.

Strawberry Pretzel Pie

Ingredients:
14 tablespoons/200 grams unsalted butter (1¾ sticks), softened, plus more for greasing the pan
2 cups plus 2 tablespoons/265 grams unsifted confectioners’ sugar
3 cups/120 grams mini snack pretzels, finely ground
1 cup/130 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
12 ounces/340 grams cream cheese
1 ½ cups/360 milliliters very cold heavy whipping cream
1 pound/450 grams fresh strawberries, hulled and thinly sliced lengthwise
Add to Your Grocery List
Ingredient Substitution Guide

Directions:
Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter and set aside.

In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. 

Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. 

Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.

In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. 

Add 1½ cups confectioners’ sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. 

Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
Add the remaining 2 tablespoons confectioners’ sugar to the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.

Strawberry Pie

Manner's Big Boy Strawberry Pie

Ingredients:
Crust:

3/4 cup flour
3 tablespoons sugar
2 tablespoons graham cracker crumbs
1/2 cup butter

Pie Filling:

3 quarts washed fresh strawberries
6 oz strawberry jello
2 cups sugar
6 Tablespoons cornstarch
2 cups water

Directions:
Preheat oven to 350 degrees.  Grease pie pan with butter.

Mix together flour, sugar, softened butter, and graham cracker crumbs.  Press pie crust into the greased pie dish.  Bake 10 minutes.

In a large pot, mix water, cornstarch and sugar together over medium heat until mixture reaches boiling point.   Allow pot to continue over a low heat

While the sugar mixture is reaching the boiling point, wash de-stem and cut the strawberries in halves.

Remove sugar mixture from heat and add strawberry jello, stirring to dissolve jello.

Allow to cool.  (Adding the strawberries to the mixture when it is too hot cooks the strawberries and the pie becomes watery and berries are not crisp.)  The recipe says cool 10 minutes in the refrigerator.

Mix the sliced strawberries into the thickening and pour into the crust.

Let set in the refrigerator for about an hour.  Top off with whipped cream.

  

This is another recipe from a favorite blog I follow.  It is the season for wonderful fresh strawberries and rhubarb!

Strawberry Rhubarb Crumble

Feel free to experiment with the amount of sugar in this based on how sweet your berries are. For example, try it with 1/2 cup sugar tossed with the fruit, and make note - you might want it more/less sweet the next time around.
Ingredients:

butter for greasing skillet/pan (about 1 tablespoon)

3/4 cup / 3 oz / 85 g spelt flour
2/3 cup / 3 oz / 85 pine nuts, lightly toasted
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2 oz / 60 g natural cane sugar
1/2 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup / 2.5 oz / 75 g unsalted butter, melted
1 tablespoon cornstarch
1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)
1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
1/4 cup / 60 ml port wine (optional)

*

Directions:
Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.
Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

*

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.

*

Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.
Serves a small crowd, 8 - 12 servings.
Prep time: 20 min - Cook time: 40 min

Redhead In Bed

Redhead In Bed

My new Food & Wine Magazine arrived and I found a recipe for a drink which I thought would be fun to serve guests before a dinner party or just to socialize,   In California strawberries are available year around.  The cocktail was the signature drink of a restaurant whose owner shared following its closing.

***

Ingredients:

3 pounds strawberries, hulled and coarsely chopped. (1 1/2 quarts)

2/3 cup sugar

1/2 cup plus 2 tablespoons citrus vodka

1/4 cup fresh lime juice

Ice

1/3 cup chilled Riesling

***

In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.

In a blender, combine half each of the strawberries and their juices, the vodka, and the lime juice with one cup ice and puree. Pour into a pitcher. Repeat with remaining strawberries and juices, vodka and lime juice and 1 more cup of ice. Fill 10 Collins glasses half way with ice. Pour the cocktail into the glasses, top each with about 1/2 tablespoon or more of Riesling and serve. Makes 10 drinks.

"Strawberry" Pie

"Strawberry" Pie

My friend Bonnie shares another no-bake delicious Pie. It goes together quickly and is so delicious and is keeping the house cool!  It is low calorie, quick to make, and very delicious.

Ingredients:

1 20 ounce can crushed pineapple

1 1/2 cup liquid (drained juice and add water)

1 pkg. sugar free jello (four servings)

1 pkg. fat-free vanilla pudding

1 graham cracker crust

1 quart strawberries

Directions:

Drain pineapple and add enough water to make 1 1/2 cups liquid.  Bring the liquid to a boil and add the jello, stir to dissolve and add the pudding mixture.  When well mixed add crushed pineapple.  Allow to cool completely.  Place the quart of strawberries on the graham cracker crust and pour the mixture over the berries.  Refrigerate for at least four hours.

Note:  Pouring a mixture that is not cool cooks the strawberries and makes them watery.

Crostini de Firenze

Crostini de Firenze

This recipe was served to us by a neighbor who invited us to a dinner party. I consider Renate to be one of the best cooks on our street. You might think the combination is extreme but wait until you try this recipe. It is absolutely delicious! 

Ingredients: 
1 Italian or French bread loaf 
1 large fresh garlic clove 
3 Tablespoons extra virgin olive oil 
1 Tablespoon balsamic vinegar 
1/8 teaspoon salt 
Pinch of black pepper 
1/4 pound ripe strawberries 
   (about 1/3 cup chopped) 
1 large ripe tomato 
   (3/4 to 1 cup chopped) 
5 or 6 fresh mint leaves 
   (about 2 teaspoons chopped) 

Directions: Slice the baguette in about twenty half inch slices, discarding the two end slices. Grill the bread over a gas grill or electric grill, or toast the bread in an oven or conventional toaster. Place finely minced garlic in a small bowl. Add the olive oil, vinegar, salt and pepper. Whisk well to blend and set aside. Rinse the strawberries and remove the caps. Coarsely chop the strawberries (about 1/4 inch pieces) and place with juices in a small mixing bowl. Core and seed the tomato and finely dice it. Add the tomato and any juices to the strawberries as you chop. Rinse and dry the mint leaves and finely chop them add them to the bowl. Just before serving, whisk the oil mixture to recombine and add it to the strawberry mixture. Stir well. 

Place the toasted bread on a serving platter and spoon 2 heaping teaspoons of the topping over the bread slice. Allow the slices to stand for about 5 minutes so the juices can penetrate the bread and then serve immediately.