The glory of strawberries: 5 recipes that are perfectly in season | Leisure

Strawberries make a nasty day higher and a great day nice.

Strawberry season occurs to be raging in the meanwhile, and I’m in bliss. I don’t have my very own strawberry patch, so I backed a field truck as much as my neighborhood grocery retailer and crammed it fully with strawberries. Or so it appeared.

Strawberries have their savory makes use of, however let’s face it, desserts are higher. I had so much, so I used mine to make 5 desserts.

The simplest was Strawberries Dusted with Cardamom Sugar, which is just slightly extra difficult than the identify suggests. However the complication makes a splendidly delicate distinction. Earlier than the strawberries are rolled in a mix of sugar and cardamom, they’re first splashed with an orange liqueur, resembling Grand Marnier or Cointreau.

You don’t fairly style it, however your style buds comprehend it’s there.

Probably the most tough strawberry dessert I made, in distinction, was a stunningly very good strawberry tart. That is the sort of dish you possibly can simply see at a bakery. A superb bakery.

It will be simpler if you happen to simply used a premade tart crust, however the place is the enjoyable in that, or the flavour? I used a leftover pie crust dough that I had frozen, and it was simply as flaky and scrumptious because it was once I first made it.

Contained in the crust goes a crème pâtissière, also called pastry cream, which is only a vanilla custard that has been thickened with cornstarch. It’s the traditional filling for an éclair and is ceaselessly utilized in tarts resembling this as a result of it’s such a wealthy and creamy foil for the fruit.

Entire strawberries fill the tart, and they’re then coated with a flippantly thinned marmalade glaze. Then all that’s left is a sprinkling of toasted almond slices.

It’s lots of work, however many of the steps might be made upfront, besides possibly the straightforward glazing of the strawberries. And the result’s pretty stupendous.

Virtually as spectacular is my subsequent dessert, a frozen strawberry soufflé. It’s like a extra subtle model of strawberry ice cream, as elegant a repast as you’ll wish to serve.

A syrup of strawberries and sugar kind the bottom, which is then enriched with egg yolks and sugar gently cooked with the syrup in a double boiler. Whipped cream is then folded into the combination, making it frothy and lightweight, and giving it construction. As soon as frozen, it turns into clean and wealthy; it shimmers in your tongue.

I subsequent made a strawberry panachée, which seems to be like a parfait, however I suppose “panachée” has extra panache. By both identify, it’s awfully good.

A part of the pleasure is its visible enchantment; it needs to be served in a wine glass so you’ll be able to see the layers. On the underside is a crushed shortbread cookie, which ensures that the dessert is heading in the right direction. On high of that, and sinking into it, is a layer of pureed strawberries blended with sliced strawberries and slightly jam.

On high of that could be a lovely white layer of crème fraiche or bitter cream, which is then topped by one final layer of the strawberry puree and strawberries.

It seems to be too fairly to eat. However not consuming it will sort of miss the entire goal of dessert.

My closing strawberry dessert involves us from chef Wolfgang Puck: Heat strawberries with baked meringues and vanilla ice cream.

Sounds marvelous, doesn’t it? It’s.

The key to this dish is the sauce that the strawberries are cooked it. With wine, sugar, lemon juice, orange zest, orange juice and licorice-scented star anise, it virtually smells like mulled wine whereas it cooks.

That’s the surprising dimension to the recipe, the brilliant berries simmered with comforting spices. The remaining is simply your normal spectacular dessert, with vanilla ice cream sandwiched between discs of crispy selfmade meringue.

It will be nice even with out the strawberries. However strawberries are in season, and so they make all the pieces higher.

FROZEN STRAWBERRY SOUFFLÉ

3 cups sliced strawberries

1¼ cups plus 3 tablespoons granulated sugar, divided

2 tablespoons framboise, mirabelle, kirsch or different white spirit, optionally available

3 or 4 complete and/or sliced strawberries for garnish

1. Mix the strawberries and ½ cup of the sugar in a skillet. Prepare dinner, stirring sometimes, till sugar and the liquid from the berries thicken, about 10 minutes. Take away and let cool totally.

2. Arrange a double boiler or choose a 2-quart steel mixing bowl that may match snugly inside a bigger saucepan. Add about 2 inches of water to the saucepan (use much less if the blending bowl will contact the water when it sits within the saucepan). Deliver water to a simmer; don’t but insert the highest bowl or pan.

3. To the blending bowl or high of the double boiler add the egg yolks and three/4 cup of the sugar and beat vigorously and totally with a wire whisk or moveable electrical mixer, ensuring to scrape across the within the bowl with the beater.

4. Match the blending bowl or high a part of the double boiler contained in the saucepan and proceed beating. Beat for a couple of minutes till yolks are fairly thick and pale yellow. Beat within the framboise, if utilizing. Add the berry combination and fold in. Chill totally.

5. Whip 1 cup of the cream till stiff and fold in 2 tablespoons of the sugar. Fold this into the strawberry combination.

6. Chill a 6- to 7-cup soufflé dish within the freezer.

7. Neatly tie a “collar” fabricated from wax paper or aluminum foil across the soufflé dish. The highest of the paper or foil ought to prolong about 2 inches above the highest of the dish.

8. Pour the soufflé combination into the dish. Place within the freezer and let stand in a single day.

9. Whip the remaining ½ cup of the cream. Beat within the remaining 1 tablespoon of the sugar. If desired, outfit a pastry bag with a star tube and pipe the cream across the high in a elaborate sample. Embellish with complete and/or sliced strawberries.

Per serving: 266 energy; 10 g fats; 6 g saturated fats; 95 mg ldl cholesterol; 2 g protein; 40 g carbohydrate; 38 g sugar; 1 g fiber; 11 mg sodium; 34 mg calcium

— Recipe from “Craig Claiborne’s the New New York Instances Prepare dinner Ebook” by Craig Claiborne and Pierre Franey

WARM STRAWBERRIES WITH BAKED MERINGUES AND VANILLA ICE CREAM

2 giant egg whites, room temperature

1/8 teaspoon cream of tartar

½ cup superfine sugar, see word

1 pound recent ripe strawberries, hulled

1 tablespoon recent lemon juice

½ teaspoon grated orange zest

1/3 cup recent orange juice

For the ultimate presentation

1½ pints good-quality vanilla ice cream

½ cup chilly heavy cream (or premade whipped cream)

½ pound strawberries, hulled and lower into quarters, plus 6 for garnish

Recent mint sprigs for garnish

Notice: To make superfine sugar, place granulated sugar in a blender and blend on medium to excessive pace for 10 seconds. Leftover superfine sugar might be saved in an hermetic container indefinitely.

1. Make the meringue discs: Preheat the oven to 225 levels. Place racks in higher and decrease thirds of oven. Line 2 baking sheets with parchment paper. Utilizing a glass, jar or bowl as your information, draw 6 circles on every sheet, every circle about 3½ inches (or smaller) in diameter. Flip the paper over; it’s best to nonetheless have the ability to see the circles.

2. Within the bowl of a stand mixer fitted with the whisk attachment, or in a big chrome steel bowl with a handheld beater, beat the egg whites on medium pace till they start to foam. Add the cream of tartar and 1 tablespoon of the sugar and proceed to whip the egg whites at medium-low pace till they kind delicate, barely dropping peaks when the beaters are lifted out.

3. Flip the pace to medium-high and proceed to whip the egg whites as you regularly add the superfine sugar 1 tablespoon at a time. Beat till the meringue is shiny and holds stiff, upright peaks when the beaters are lifted out. Take care to not overbeat.

4. Drop spoonfuls of the meringue onto the circles on the parchment and use an offset spatula to unfold them into even circles ¼- to ½-inch thick.

5. Bake the meringue discs within the oven for 1½ hours. Take away one disc and take a look at for doneness; it needs to be stiff and crisp within the center. Whether it is moist, bake for 30 extra minutes. Flip off the oven and go away the meringues inside for 1 hour extra. Take away meringues from the oven and, when they’re fully cool, pack them fastidiously (they’re fragile) in an hermetic container and retailer at room temperature till prepared to make use of. Crisp, dry meringues will preserve for a number of weeks in an hermetic container.

6. Make the strawberry sauce: Mix the strawberries, wine, sugar, lemon juice, orange zest, orange juice and star anise in a medium, nonreactive saucepan. Over medium-high warmth, deliver to a boil, stirring sometimes, then cut back the warmth and simmer for five minutes. Take away from warmth, cowl and let the elements steep for 10 to fifteen minutes.

7. Take away and discard the star anise and switch the combination to a blender. Mix till clean. Place a fine-mesh strainer over a nonreactive bowl and, utilizing a rubber spatula, press the purée by the strainer. Cowl the bowl with plastic wrap and refrigerate till prepared to make use of.

8. For the ultimate presentation: If whipping your personal cream, whip the cream in a relaxing mixing bowl with a relaxing whisk or a handheld mixer with chilled beaters. Beat at medium-high pace till delicate peaks kind. Put aside.

9. Pour the sauce in a medium saucepan. Over medium-high warmth, deliver it again to a boil, decrease the warmth and simmer till it thickens barely. Gently stir within the hulled, quartered berries and cook dinner till simply heated by however nonetheless agency, about 3 minutes extra.

10. Place a meringue disc on every of 6 dessert plates. High every disc with a scoop of ice cream. Spoon the sauce with the berries across the ice cream and meringue. High with one other meringue disc. Garnish with whipped cream, strawberries and mint springs. Serve instantly.

Per serving: 405 energy; 18 g fats; 12 g saturated fats; 93 mg ldl cholesterol; 6 g protein; 56 g carbohydrate; 52 g sugar; 2 g fiber; 80 mg sodium; 130 mg calcium

— Tailored from “Wolfgang Puck Makes it Straightforward” by Wolfgang Puck

¼ cup orange liqueur, resembling Grand Marnier or Cointreau

2 (16-ounce) containers strawberries, hulled, left complete

½ teaspoon floor cardamom

Recent mint sprigs, optionally available

1. Pour Grand Marnier into giant bowl. Add strawberries to bowl and toss to coat. Whisk sugar and cardamom in small bowl to mix. Unfold cardamom sugar on small rimmed baking sheet. Utilizing slotted spoon and dealing in batches, switch strawberries to baking sheet with cardamom sugar. Roll in sugar to coat properly.

2. Divide strawberries amongst 6 wine glasses. Pour any remaining Grand Marnier from bowl over berries. May be ready as much as 2 hours earlier than serving; cowl and chill. Garnish with mint sprigs, if desired.

Per serving: 120 energy; 1 g fats; no saturated fats; no ldl cholesterol; 1 g protein; 30 g carbohydrate; 25 g sugar; 3 g fiber; 2 mg sodium; 25 mg calcium

— Recipe from “The Bon Appétit Cookbook” by Barbara Fairchild

2½ cups ripe strawberries

¼ cup jam (strawberry, raspberry or currant are good)

¾ cup crème fraîche or 3/4 cup bitter cream or 3/4 cup bitter cream blended with ¼ cup heavy cream

4 sprigs recent mint or basil

1. Lower off the underside and high of every berry (it’s best to have about 1¼ cups of tops and bottoms). Slice the facilities of the berries and put aside. Push the berry tops and bottoms and the jam by a meals mill or mini meals processor till puréed. Combine the sliced berries into the purée, and refrigerate till able to serve.

2. At serving time, put the cookies in a plastic bag and crush them coarsely with a rolling pin. Divide the crumbs amongst 4 glass bowls or goblets. Spoon about half of the berry combination on high of the cookies. Stir the crème fraîche or bitter cream to loosen it and spoon on high of the berries. High with the remaining berry combination. Garnish every mint sprig and, if you happen to like, cross some crème fraîche or bitter cream.

Per serving: 310 energy; 20 g fats; 12 g saturated fats; 60 mg ldl cholesterol; 3 g protein; 30 g carbohydrate; 19 g sugar; 2 g fiber; 64 mg sodium; 20 mg calcium

— Tailored from “Quick Meals My Manner” by Jacques Pepin

Dough for 10-inch tart (store-bought or your favourite recipe)

½ teaspoon vanilla extract

3 pints agency, recent, purple, ripe strawberries, hulled, rinsed and drained

¼ cup sliced almonds, toasted, see word

Notice: To toast almonds, place in a skillet over medium warmth. Stir and toss ceaselessly till almond slices develop into a golden brown; they burn simply, so take away to a plate as quickly as any of the slices turns into a darkish brown, even when others will not be but golden.

1. Preheat oven to 375 levels.

2. Roll out dough right into a 10-inch tart pan; trim any extra. Prick throughout with a fork. Place a bit of parchment paper or aluminum foil contained in the crust and overwhelm with pie weights, dry beans or raw rice. Bake 20 minutes. Take away parchment or foil and pie weights, return to oven and bake 10 extra minutes or till golden brown (cowl rim with foil if it begins to burn). Take away to a wire rack and permit to chill fully.

3. Warmth the milk in a small saucepan till small bubbles kind across the edge. Take away from warmth and canopy to maintain scorching.

4. Put the sugar and yolks in a mixing bowl or mixer and beat with a wire whisk or whisk attachment till the combination is a golden yellow and varieties a ribbon — when the whisk is lifted from the combination, the surplus will fall again onto the floor in what briefly resembles a ribbon. Utilizing the whisk, stir within the cornstarch.

5. Slowly pour the recent milk into the egg-and-sugar combination, beating consistently with the whisk. Return the combination to the saucepan and produce to a boil, stirring consistently with the whisk. Prepare dinner for 1 minute, stirring vigorously. Take away from the warmth and stir within the vanilla extract. If not utilizing instantly, cowl the floor with plastic wrap to maintain a pores and skin from forming.

6. Spoon the crème patissière (the egg-sugar-milk combination) into the tart shell and clean it over. Organize the strawberries, bottom-side down, shut collectively and symmetrically over the crème patissière.

7. Spoon the marmalade right into a saucepan and add the water. Prepare dinner, stirring, till the marmalade is thinned. Put it by a strainer.

8. When the marmalade is cooled however nonetheless liquid, brush the berries with it. Sprinkle the almonds throughout. Lower into wedges to serve.

Per serving (primarily based on 8): 407 energy; 18 g fats; 8 g saturated fats; 95 mg ldl cholesterol; 6 g protein; 60 g carbohydrate; 34 g sugar; 4 g fiber; 181 mg sodium; 92 mg calcium

— Tailored from “Craig Claiborne’s the New New York Instances Prepare dinner Ebook” by Craig Claiborne and Pierre Franey

Yield: 2 (10-inch) crusts. 16 servings for 2 crusts, 8 servings for a double crust

12 tablespoons (1½ sticks) very chilly unsalted butter, see word

3 cups all-purpose flour, see word

1 tablespoon granulated sugar

1/3 cup very chilly vegetable shortening, see word

6 to eight tablespoons (3 ounces to ½ cup) ice water

Notice: If in case you have time, measure out the flour and the shortening and place them within the freezer 20 to half-hour earlier than you begin; cube the butter and put it within the freezer 10 minutes earlier than starting.

1. Cube the butter if you happen to haven’t already and return it to the fridge or freezer whilst you put together the flour combination. Place the flour, salt and sugar within the bowl of a meals processor fitted with a metal blade and pulse just a few instances to combine. Add the butter and shortening. Pulse 8 to 12 instances, till the butter is the dimensions of peas.

2. With the machine operating, pour the ice water down the feed tube and pulse the machine till the dough begins to kind a ball. Dump out on a floured board and roll right into a ball. Wrap in plastic wrap and refrigerate for half-hour.

3. Lower the dough in half. Use instantly or wrap every ball of dough individually and freeze till use. Defrost within the fridge.

Per serving (primarily based on 16): 202 energy; 13 g fats; 7 g saturated fats; 23 mg ldl cholesterol; 3 g protein; 19 g carbohydrate; 1 g sugar; 1 g fiber; 148 mg sodium; 7 mg calcium

— Tailored from a recipe by Ina Garten, by way of the Meals Community