Strawberry Icecream

Mix 50g icing sugar and 1 eggyolk until the icing sugar is dissolved. Add 450ml milk, 100ml double cream and 2 tablespoons strawberryjam. Stir it a little and do it in the ice cream machine. Follow the instructions of the ice cream machine.

Zucchini Panini with Strawberry Spinach Salad

Panini – take 2. Taylor liked this version better. Maybe he’s not a fan of the artichokes. The good thing about Panini is you can put whatever you’d want in, so he added prosciutto and cheese, I opted to skip those. Again, a different recipe for aioli which works well with the salad (which, did I mention, is one of my favorite salads of all time?!).

Zucchini & Mushroom Panini

A recipe of our own invention, on the fly, based on what was in the fridge and fresh at the farmer’s market. Recipe makes 3-4 sandwiches.

INGREDIENTS
Focaccia bread
1/2 red onion, sliced
2 zucchini, thinly sliced
1 cup crimini mushrooms, sliced
fresh basil, roughly chopped
provolone cheese (optional)
olive oil

For Aioli:
1/2 cup mayonnaise
1/2 tsp paprika
1 tsp Worcestershire sauce
1 tsp honey mustard
2 tsp red wine vinegar
1 tsp poppy seeds

DIRECTIONS
To make aioli, combine all ingredients and stir well to combine.

Cut focaccia bread into two pieces, then slice each piece in half. Note that if your bread has a “curved” top, you might want to gently slice it so the top is flat. Your sandwich will grill better this way.

Heat about a tablespoon of olive oil in skillet. Add zucchini, mushrooms, and onion, sauté for about 5-10 minutes, until tender.

To assemble sandwiches, generously spread 1/4 of the aioli on the inner side of each bread slice. Sprinkle with basil. Carefully spread zucchini filling onto bread halves. Top with cheese (optional) and other half of bread, and brush both sides with olive oil.

Grill sandwiches in panini maker or in skillet with a foil-wrapped brick until golden and filling is hot and bubbling, applying pressure to flatten sandwiches. Slice in half and serve warm.

Ok, so it might seem like a strange combination, but it is amazing. You must try it once. Not only is it beautiful, but the dressing is sweet and tangy and perfect. You’ll be eating it every day if you’re not careful.

Strawberry Spinach Salad

INGREDIENTS
1 package raw spinach
2-3 pints fresh strawberries
1/2 bunch green onions
1/2 cup sugar
1/2 cup light olive oil
1/4 cup red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon worchestershire sauce
1 teaspoon poppy seeds

DIRECTIONS
In a small bowl, combine sugar, olive oil, vinegar, paprika, worchestershire sauce, and poppy seeds (this can be prepared ahead and refrigerated.)

Place washed spinach, sliced strawberries, and chopped green onions into serving bowl. Toss with dressing and serve immediately.

Strawberry Lemonade Cupcakes

It happened again. I had one of my cupcake visions. And I couldn’t shake it. I kept thinking about these cupcakes, constantly, even dreamed about them multiple times. And much like the last ones, the only way to stop obsessing was to hunker down and make them.

So I did.

What’s odd about this is I don’t usually like lemon-flavored sweets. Don’t let any fruit get in the way of my chocolate is my usual sentiment. So the fact that I was focusing so much of my thought and attention on some lemon cupcakes makes no sense at all.

And you know what? These were surprisingly good! Very refreshing. Even for a lemon-dessert-skeptic like me. I enjoyed them very much. We made two variations, one all lemon, with lemon cake and lemon buttercream, and then another variation I’m calling Strawberry Lemonade, lemon cake with lemon strawberry buttercream. The later won in our very non-scientific not so blind taste test.

I used a variation on the tropical cupcake base I’ve used previously, with all coconut milk rather than soymilk (I thought the coconut would play nicely with the lemon). Upped the lemon zest and added some juice as well. The cake came out moist and lemony, but not too much so.

The frosting was tricky. I used a variation on the Swiss Meringue Buttercream I’d actually succeeded in making earlier (unlike the Mousseline Buttercream that I failed at so miserably). I’d be interested in hearing others’ thoughts on this frosting recipe. I felt like the buttercream was nice and fluffy until the addition of the lemon juice and strawberry – it got very greasy and sloppy. It didn’t ‘break’, but it wasn’t fluffy like it had been prior to these additions. It still piped on the cupcakes reasonably well, and tasted rich and buttery, it just didn’t behave like I thought it should. Ideas? Thoughts? I’m wondering what would happen if I tried almost a ‘hybrid’ buttercream – started with the meringue base, but then added some powdered sugar in at the end to fluff it and to cut the butter a bit. Would that work or would I kill it?

Nevertheless, another cupcake for the books. These are definite contenders for the wedding cupcakes, we’ll have to see what else comes out of my head between now and June that might pass these by, but for now, definite contenders!

Strawberry Lemonade Cupcakes

Makes 12 cupcakes.

INGREDIENTS
Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Frosting:
2 ounces of fresh strawberries
1/2 cup granulated sugar
2 large egg whites
6 ounces unsalted butter, at room temperature
2 tablespoons lemon juice (approximately 1 large lemon)
1/2 teaspoon pure vanilla extract

DIRECTIONS
Preheat oven to 350?F.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make frosting, first wash and hull strawberries and toss them into a food processor. Puree strawberries and set aside.

Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

Switch to the paddle attachment if you have one, and add the butter a tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Don’t freak out if your buttercream curdles or separates, keep beating and it will come together again.

Once the buttercream is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white buttercream. You can stop at this point if you want to stick with lemon buttercream. For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.

Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

This month’s Cooking Light had an entire section on strawberries. And I dog-eared just about every page within that section. I don’t know, something about strawberry mixed with just about anything is something I can’t resist.

Like this recipe. Unbelievably delicious. It’s a dish you think you should feel guilty about. Nothing about it tastes like a “healthy” recipe – it’s rich and sweet and decadent. And we ate every last bite with an incredible amount of gusto, practically licking the last bits of strawberry sauce off the plate when we were done.

Yes, sir-ee… this one we’ll be making again. and again. and again…

Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

Makes 4 servings. Recipe from Cooking Light.

INGREDIENTS
Sauce:
1 cup chopped strawberries
1/2 cup sugar
1/2 cup sherry vinegar
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon ground coriander

Chicken:
1/4 cup (1 ounce) crumbled Gorgonzola cheese
2 teaspoons fresh thyme leaves
2 ounces prosciutto, chopped
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.

To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.

Strawberry, Arugula, and Goat Cheese Pizza

I was going to post this earlier this week but thought if I did two pizza posts in a row it’d look like that was all we eat. Though honestly, it’s a stretch to call this a pizza. More like a flatbread with strawberry salad on top. Either way, it’s delicious and refreshing, and a perfect way to make the most of the beautiful strawberries that are now in season.

Sometimes I wonder where these recipes come up with their serving sizes. Sure, it’s from Cooking Light, but 6? I’m a light eater and I ate half this pizza with ease. I’ll be generous and say 3-4 servings if you have a side dish of some sort (but what? you’ve already got your salad!), but just know that if you’re hungry, you’re going to be left wanting more with more than 2 people eating this. Just a heads up. :)

Strawberry, Arugula, and Goat Cheese Pizza

Makes 3-4 servings. Recipe adapted from Cooking Light.

INGREDIENTS
Crust:
3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

Topping:
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress, arugula, or other leafy green
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons toasted almonds or pistachios, chopped

DIRECTIONS
For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.

Bake crust for 10-12 minutes or until just set. Remove from oven and sprinkle with crumbled goat cheese. Combine strawberries, greens, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat crust. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into wedges. Serve immediately.