Tag Archives: strawberries

Playing with Strawberry Jam

I didn’t want to title this post just “Strawberry Jam” because someone might assume I was posting about MAKING strawberry jam … and that’s not happening. Ever.

When buying jam, raspberry and apricot are neck and neck for first choice for me. A couple of weeks ago, I visited Freshco and saw that the Smucker’s brand was on sale. I decided to switch things up a bit and picked up a jar of strawberry jam instead. It was a nice treat and besides spreading it on my toasted sourdough bread and using it to fill crepes, I used it in the desserts below.

Strawberry Pop-Tarts – I used my friend Ann’s pie crust recipe for the tarts and read a number of blogs for assembly and baking instructions. The ‘recipe’ posted below is a combination of the best elements gleaned from my readings.

The results were very tasty, though I had some leftover pastry so I know I could have rolled the pastry a bit thinner and made three pop-tarts, not just two, with the pastry I had.

Glazed pop-tarts – I wasn’t sure how much icing I wanted to use so I played

Strawberry Pop-Tarts – makes 3

pie crust pastry, enough to make one 9 inch pie base
3-4 tbsp strawberry jam
1 egg white, beaten with a bit of water (use the egg yolk for the Jammie Dodgers recipe below)
1/4 cup icing sugar
enough milk to make a glaze
red or pink food colouring, if desired

Cut out a 3 1/2 inch by 5 1/2 inch piece of stiff cardboard to use as a template.

Roll out the pie crust pastry into an 11 by 12 inch rectangle, about 1/8 inch thick. Cut SIX rectangles out of the pastry using the template above.

Preheat the oven to 350 deg F.

Line a baking sheet with a sheet of parchment paper.

Place THREE of the pastry rectangles cut above onto the baking sheet. Brush a 1/2 inch strip of beaten egg white around all four edges of each rectangle. Place a heaping tablespoon of jam in the middle of the pastry rectangles and gently spread out, to where the egg white strip begins, with a small off-set spatula or the back of a small teaspoon. Place the tops onto each pastry and press down gently on the edges to seal. Use the tines of a fork to press down and seal the edges fully. With the prongs of the fork or a sharp skewer or toothpick, make vent holes across the top of the pastry.

Bake for 30 minutes or until the tops of the pastries are golden brown. Cool on the baking sheet for about 5 minutes and then use a spatula to transfer each pastry to a wire cooling rack to cool completely.

Make a glaze for the pastry tops by adding milk, a teaspoon at a time, to the icing sugar in a small bowl. You may add a drop or two of food colouring to the icing sugar before adding the milk.

Jammie Dodgers -This is the third most popular biscuit in the UK, according to a survey taken last December. By the way, I’ve made the number one pick, chocolate digestive biscuits, and it IS a winner. The recipe I included below is a rewritten version of the one I used, and includes vanilla extract, which that one did not. I had to extend the baking time to accommodate my oven’s idiosyncrasies.

PS: I’m not pointing fingers but the Jammie Dodgers look very similar to Linzer cookies, an Austrian rolled Christmas cookie.

Jammie Dodgers – makes about a dozen 3 inch/8 cm cookies

250 g plain/ all purpose flour*
200 g salted butter**
100 g icing sugar
1 egg yolk, from the pop-tarts recipe above
1 tsp vanilla extract
strawberry jam, to fill the cookies
additional icing sugar, for dusting

* The pastry was so soft I couldn’t pick it up without it ripping, even when I heavily dusted more flour on my work surface and over the pastry. I tried working more flour in … still too soft. I even tried freezing the pastry for half an hour with minimal benefit. Still, I persisted, and managed to get almost a dozen Jammie Dodgers baked.

** I was short on butter so I used margarine. This may have contributed to the soft pastry above but further reading suggested that a short bread type pastry dough, like this one, should have 3 pts flour: 2 pts butter: 1 pt sugar. This means that I should have used 300 g of flour. So that’s what I’ll do next time.

Preheat the to 350 deg F/170 deg C and line a baking sheet with a sheet of parchment paper.

In a large bowl, sift together the flour and icing sugar.

Add the butter (or margarine) to the bowl and, with a pastry blender, cut it in until your mixture resembles bread crumbs.

Make a well in the center of the dry mixture and add the egg yolk and the vanilla extract. With a fork, incorporate the dry mixture into the wet. Gather the pastry into a ball and wrap it with plastic food wrap. Refrigerate for at least 30 minutes.

Turn the pastry out onto a floured surface and roll out to around 1/4 of an inch/6 mm thickness. Cut your biscuits out into 3 inch/8 cm circles and, from half the biscuits, cut out an additional shape from the middle.

Place your cookies onto the baking sheet and bake for 12-15 minutes, until the cookies are a light golden colour around the edges.

Once the cookies are cool enough to handle, dust the tops with a little icing sugar. Spread about a teaspoon of jam over the bases and sandwich the tops and bases together.

NOTE: For an even prettier presentation, using a tiny spoon, fill the cut out in the middle with a bit more jam so that it comes to the same level as the top cookie.

“Jammie Hearts” – the cutouts make bite sized cookies

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Strawberry Lemonade

If you have an excess of sweet (or not so sweet) strawberries on hand, make a big jug of strawberry lemonade this summer and enjoy it under a shady umbrella in your favourite outdoor spot.

Strawberry Lemonade – makes 5-6 cups of lemonade

Sugar Syrup
1/2 cup water, boiling
1/4 cup sugar, plus more sugar if needed

In a saucepan on the stove, or in a Pyrex measuring cup in the microwave, bring water to the boil and stir in the sugar until it dissolves. Let cool slightly.

Strawberry Puree
400-425 gm (~2 1/4 cup) chopped strawberries
1/2 cup cold water
2 tbsp (1/8 cup) sugar

1/2 cup lemon juice
1 1/2 cups cold water

5-6 fresh strawberries, for garnish

In a stand/bar blender, puree the chopped strawberries, water and sugar.

In a large jug, add 1 1/2 cups water, sugar syrup, strawberry puree and lemon juice. Stir well, taste, adding more sugar if needed (another 2 tbsp at a rough estimate) and refrigerate.

Serve over a tall glass filled with ice cubes. Garnish with small to medium strawberries with a small slit in the base.

NOTE: The strawberry lemonade will look somewhat pink when first made due to all the air incorporated into the strawberry syrup during pureeing. As the bubbles burst and the foam dissipates, the lemonade will darken in colour.

Hard lemonade: Add 1 oz of vodka to each glass of lemonade.

Strawberry “Cheesecake” Crepes with Strawberry Sauce

Thanks go to Eva of “Kitchen Inspirations” for posting her strawberry sauce recipe (link posted below) and inspiring this ‘amazing’ crepe dessert. The finished dessert itself was based on a recipe from the Allrecipe website. I happily ‘borrow’ ideas and components for dishes from wherever I find them. I used my mom’s recipe for the sweetened crepes.

I scaled down and adjusted the recipe to serve two people generously and posted the revised recipe below so that the construction of the recipe was in one place.

Strawberry Cheesecake Crepes – enough filling for 4 9 inch crepes, serves 2

4 9 inch sweetened crepes

Cream cheese filling

2 oz cream cheese, softened
6 tbsp (1/4 cup plus 2 tbsp) sifted icing sugar
1/2 tsp lemon zest
1/2 tsp lemon juice
1/4 tsp vanilla extract
1/4 cup whipping cream, whipped (add 2 tbsp of icing sugar after the whipped cream has formed soft peaks)
4-5 large strawberries, rinsed, hulled and chopped for garnish

Strawberry sauce (location of the recipe)

In a medium sized bowl, whip together the cream cheese, 1/4 cup icing sugar, lemon zest, lemon juice and vanilla extract. Gently fold in the sweetened whipped cream.

Divide the filling among the crepes, reserving about 1 tbsp for garnishing the finished crepes.  Add about a tablespoon of strawberry sauce on top of the cream cheese filling and some of the diced fresh strawberries.

Roll up the crepes and top with a small dollop of the cream cheese filling, a few more chunks of diced fresh strawberries and some more of the strawberry sauce.

Dig in.

Picspam: Frozen Perogies and Fresh Strawberry Margarita

Making perogies from scratch isn’t as challenging as you’d think.

I’ve made them … once.

And they were delicious.

But sometimes you just don’t have the time or energy to make them so you buy a bag of the frozen ones, especially when they’re on sale.

The default way to serve perogies is boiled, sauteed in butter/olive oil until golden brown

… and then topped with sauteed onions, crispy bacon and sour cream. A sprinkling of thinly sliced green onion for colour (and so you can pretend there’s something fresh and healthy on your plate).

But, you may want to switch things up every once in a while.

Home made or canned chili is a great topping.

Or bolognese. Or a duck ragu. How do you serve YOUR perogies?

And, because my strawberries were getting past the peak of their freshness … I pureed the remainder and made a fresh strawberry margarita. (If my blender was able to grind up ice, I’d have the slushy version of this delicious drink which I first had at the Regal Constellation in Toronto at a Toronto Trek convention.)

Coincidentally, it’s a nice Cinco de Mayo drink if you want something sweet.

Fresh Strawberry Margarita – serves 1

125-150 gm fresh strawberries, washed and hulled
1/4 cup tequila
2 tbsp Cointreau, Triple Sec or Grand Marnier
2 tbsp honey
2 tbsp fresh lime juice

Garnish
fresh strawberry and/or lime wedge
coarse salt for rimming glass
coarse sugar for rimming glass

Run a lime wedge around the rim of a tall glass, or a champagne coupe glass. Dip the glass into a shallow bowl with coarse salt (or sugar), to create a decorative rim. Set aside the glass.

Add all of the above ingredients, excepting the garnishes, to a blender and puree. Taste and add more lime juice or honey, to taste. Strain through a coarse strainer to make sure any chunks are gone.

Add a few ice cubes to a shaker, pour the margarita over the top, shake for a minute or two and then strain into the salt rimmed glass. Garnish with a fresh strawberry that you’ve cut a slit into from the base, and/or a lime wedge.

In Memory of Summer: Strawberry Summer Flan and Chili Cheese Dogs

When my brother and I were kids, my mom would make us this simple sponge cake topped with fresh strawberries and strawberry jello to set them onto the cake, in the summer. We loved it. Sometimes she’d make sweetened whipped cream to dress it up. I made a very fancy version which I posted here.

However, with the arrival of the cool fall weather, I was struck by nostalgia for the taste of summer which is one of the reasons why I gave this the title above.

Cake, jello, strawberries and whipping cream

Or just the jello and strawberries

Hot dogs aren’t just for summer barbecues. Transform regular or jumbo dogs cooked in the oven into chili dogs.

Your younger kids may be full with just the chili dog and a few fries, but throw in some raw broccoli and ranch dip for the teens and adults.

The jumbo dog above was served in the last regular hot dog bun I had but I used a bakery subway bun below.