As opposed to the American Northeast, where summer is prime berry season, in Israel strawberries are abundant in winter. I love it. Right now the shuks are overflowing with fresh, ripe, vibrant strawberries to be purchased by the kilo. Which I do. So, while it was difficult to choose this month’s Secret Recipe Club recipe from my assigned blog, Cupcake Muffin, as soon as I saw this strawberry crisp recipe I knew I had to make it. And I’m so glad I did! It’s my perfect dessert – fruity with great textures and just the right amount of sweetness. Continue reading “Strawberry Crisp”
As soon as Pola announced that the theme for this month’s World on a Plate event I knew I would be making Strawberry-Rhubarb Pie, perhaps the most quintessential American summer pie. You already know how I feel about strawberry and rhubarb from my cocktail, and if you have my e-cookbook then you’ve seen my strawberry-rhubarb turnovers. Nothing, though, is more classic – or more delicious – than strawberry-rhubarb pie. Apparently it became popular in the 1800s, some three decades after Benjamin Franklin introduced rhubarb (which he nicknamed “pieplant”) to the US. Fun fact: did you know that rhubarb is a vegetable?
Today I have a wonderful treat for you: A guest post from one of my favorite blogs, Cafe Terra Blog. By day Terra is a food safety auditor who travels around the country checking up on kitchens from high end restaurants to jails. She has an amazing resource on her blog called the Food Safety Corner, where you can ask her any nagging questions you have, like at what temperature butter should be stored. And, of course, there’s also the amazing food on Terra’s blog. Watermelon Lime Sorbet, Gluten Free Ice Cream Sandwiches, Lime Posset with Strawberry Gelee – I swear every one of her recipes is better than the last! Today she’s sharing an inspiring recipe that I can’t wait to try. I’ll let Terra take it from here:
Hi everybody my name is Terra from CafeTerraBlog, a site where there is a recipe for everyone! I enjoy creating new recipes, and sharing old family favorites. If you have not had a chance to stop by my site, please come on over and say hi! When I was trying to decide what to make, I was inspired by a visit to a local farmers market. Who doesn’t like fresh AND local treats, right?
Springtime is in full bloom and that means strawberry and rhubarb in endless wonderful, beautiful combinations. I’ve got a pie coming your way soon, but today I could use a cocktail. Rhubarb is hard to come by in Israel, so when I saw some at the market I snatched it right up and began contemplating the various ways I could put this tart stalk to good use. It’s a low-alcohol, easy-drinking, warm weather cocktail that goes down easy. It’s sweet and tart, but not in a way that will give you a headache (I don’t like overly sweet drinks), and has lots of brightness from the strawberry and lime juices. Don’t worry if you don’t have rhubarb bitters, although they add a nice herbal element and provide an extra layer of rhubarb. Seltzer finishes the drink and gives it that nice effervescence that I reach for in the warmer months.
Oh do I have an exciting post for you. While I am in Istanbul (cue song: Istanbul not Constantinople) I have a very special guest: Kim from Cravings of a Lunatic! You may recall that I did a guest post for her back in December. If you read food blogs then chances are you know Kim, but if not head on over and check out her blog. I promise you will leave with a smile on your face. Not only does Kim come up with the best recipes (allow me to site this, this, and this as evidence), but she’s funny as all hell. And just the sweetest! Ok, enough gushing. I’ll allow Kim’s post to speak for itself: Continue reading “Guest Post: Strawberry Tart and an Easter Blog Hop”
Is it strawberry season where you live? Here in Israel it’s my favorite time of year. Strawberries, artichokes, fresh almonds, and gorgeous fresh garlic are all in season and in abundance. I love it!!! It’s actually nearing the end of strawberry season, which is when they are cheapest and at they’re best. What better use for glorious fresh strawberries than strawberry shortcake?! Perhaps one of my favorite desserts of all time, this simple dessert is the best way I know to welcome in spring.
It’s that time of year. If I were in the States right now I’m sure I would be inundated with chocolates packaged in red hearts, balloons shaped like hearts, and stuffed animals holding hearts. I am not against anything that celebrates love, but I do think people get a little carried away on Valentine’s Day. My husband and I have never once celebrated it. Rather than acknowledging our love on a random day that Hallmark has chosen with millions of other couples, we opt to love and appreciate each other every day and have an especially nice meal on our anniversary. In high school and college my girlfriends and I (even when we had boyfriends) would go out for a nice Valentine’s Day dinner. Now that’s my idea of V-Day. Continue reading “Chocolate Covered Strawberries and a Valentine’s Day Blog Hop”
I love the story behind the eponymous Pavlova. The marshmallowy meringue-style dessert originated in the 1920s or 30s in honor of Russian ballerina Anna Pavlova. There’s something particularly romantic about a delicate, cloud-like confection named for a graceful dancer. It’s one of those dishes whose history – beyond the fact that it was named for Anna Pavlova – is murky and contested. Was it created in 1926 in Wellington, New Zealand or 1935 in Perth, Australia, by a hotel chef or a cookbook author? It’s been the cause of some debate between the two countries, both of whom proudly claim it as their own. If you live in the Middle East then you are fully aware of the hummus wars. Well, New Zealand and Australia have their own Pavlova wars, with New Zealand holding claim to the world’s largest. Continue reading “Individual Pavlovas with Strawberry Compote and Mango Coulis”
Though I arrived at the end of summer (yes, September 26 still constitutes summer in Israel) I didn’t see any fresh berries. Not in the shuq, not in the supermarket, not in Tel Aviv or Jerusalem. I resigned myself to having to wait until next summer when I can have fresh farmer’s market berries in New York. But suddenly, strawberries are everywhere. And not just any strawberries – some of the sweetest, freshest strawberries I’ve ever had. Continue reading “A Summer Tart, Just in Time for Winter”