HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Strawberries. Show all posts
Showing posts with label Strawberries. Show all posts

Thursday, June 19, 2014

Martha Stewart's Strawberry Shortcake with Basil. The Perfect Cake to celebrate Uncle Andrew's Day!



Uncle Andrew...there from the very
beginning.
Last weekend, we celebrated Father’s Day with all the necessary cards, salutations on Facebook, telephone calls filled with praise for Dear Old Dad.   I know how much it meant to me and how much I admire the Dad in my own family who is raising one spectacular grandson.  And how spectacular is he?  Well, at age almost 4, he came to visit Uncle Andrew and me for Father’s Day two years ago.  As he proudly handed me an oversized
There for Mason always.
Father’s Day card, he turned to his mother and said “There really ought to be an Uncle Andrew’s Day”.  And well there should be.  When I think of how much Uncle Andrew does for Mason, the grandson in question, and then when I multiply it out for a lifetime of giving to his nieces and nephews and god children, there likely should an Uncle Andrew month.  Then, when I think of all the other uncles –the Terrys, the Shawns, the Jeffs, the Dons, the Michaels, the Jims, the Hueys, the Bills and the Peters—this ought to be a national holiday. Add to them all the single Moms –the Annas, the Cindys, the Zoilas--who are both mother and father to their children and Father’s Day just does not cover all the people it takes to raise a child.  So here’s to all of you on Uncle Andrew’s Day!  And what better way to celebrate than with a cake! 

Monday, August 5, 2013

Individual Pavlovas with Mixed Berries and Whipped Cream adapted from Martha Stewart and Ina Garten


Anna Pavlova 
The Pavlova is a luscious concoction of whipped cream and meringue topped with any number of combinations of fruits—passion fruit, blackberries, raspberries, blueberries, strawberries or kiwis. The kiwi gives some hint to the origin of this over-the-top dessert.  When the ballerina Anna Pavlova toured Australia and New Zealand in 1926, the Pavlova was created in her honor. When you look at a finished Pavlova, you can see the resemblance: the meringue looks like a tutu.  Both Australia and New Zealand lay claim to its invention and the dispute over which country is truly the mother of the Pavlova rages on.  I prefer not to rage over dessert—especially not one this rich and satisfying. When Andrew decided to make these for a recent dinner party, he went to two authorities—Martha Stewart and Ina Garten.  Martha provided the method of creating single serving pavlovas while Andrew followed Ina’s handling of the berries.  One large pavlova is spectacular when presented at the table.  But once sliced, it loses a lot of its looks.  The meringue cracks apart and the whole thing looks like one big mess on a plate.  Making them individually gives you a perfect presentation.

Monday, June 24, 2013

Joanne Chang's Balsamic Strawberry Shortcakes from Boston's Flour Bakery

     
It’s strawberry season in the Hamptons and they’re truly flawless this year.  Nothing could be more welcome after our rainy, cold spring than these beautiful, bountiful berries.   And nothing says June like their arrival.  But time isn’t on our side.  The season is fleeting and the chance to put fresh local strawberries on the table is right now.  Out here, there are any number of road side strawberry fields where you can pick your own, a fun way to spend an afternoon with the children in your life.  We opted to go the lazy man’s route and bought our strawberries at our local farm stand down the road. We brought the brilliant red berries home and out came Joanne Chang’s “Flour” Cookbook, one of Andrew’s go-to sources for truly unbeatable baking recipes.  Use the search function on the left side of this page and you’ll come up with no less than 6 recipes from Ms. Chang, every single one of them a winner in our kitchen and with our friends.  This is no exception.

Thursday, June 21, 2012

Martha Stewart’s Strawberry Galette with Basil Scented Cream



         It’s full-on strawberry season on Long Island and Andrew’s taken another opportunity to wow us with this exquisite galette from Martha Stewart. The flavor and texture of this wonderfully flaky pastry covered in just-picked berries is irresistible.  But the ambrosial whipped cream topping--scented with fresh basil--elevates this dessert to perfection.  And you don’t even need a pie pan to create this free-form tart!  But before we bake, some really fascinating facts--and fiction—about strawberries.

Thursday, June 2, 2011

Rhubarb Upside Down Cake and Strawberry Sour Cream Ice Cream with thanks to Melissa Clark and David Lebowitz



        It’s been a long, rainy spring here.  But true to form, we’ve gone directly from complaining about the cold to exclaiming about the heat. It hit the 90s this week which is way too hot, way too early.  Our garden, however, has never looked better and we’re ready to celebrate the end of what seemed like an endless winter.  And if anything says let a new chapter begin, it’s Rhubarb and Strawberries.  Sad to say, our local crops aren’t yet ready. But we were. And so last weekend, Andrew combined the two to create a wonderful dessert.

Thursday, February 24, 2011

Strawberry Cheesecake




Marcus Porcius Cato
234-149 BC
If New York has a cake, it is most certainly our richly indulgent and sumptuously creamy cheesecake.  There is a lot of culinary history to support this claim.  However, cheese cake itself goes back to the 1st Century AD.  According to an article written by Linda Stradley for the website www.whatscookingamerica.net,  Marcus Porcius Cato, a Roman politician and writer gave his recipe for “Libum”, a small cake used as a temple offering.  He wrote:  “Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour” and then offered the first recorded piece of dietary advice about cheesecake, Cato adds: “Or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.”