Tag Archives: strawberry

Strawberry Season

Strawberry season for us in New England is a few weeks away.

There really is something about sitting in a field full of strawberry plants, the sun shining down on your face, the birds singing and the smell of life in the air.

I’ve always loved quiet moments, those moments you smile to yourself because you just know they’re special. Like when the sun shines down at a certain angle and you swear you see angels coming down from heaven.

Or when you smell lilacs in the air or when you hear waves lapping on the shore, those simple pleasures in life that so many of us take for granted.

Do me a favor and go strawberry picking this year. Go when there’s not a lot of people, when your family will have a row to yourselves. Sit or squat down among the berries. Feel the warmth of the sun and listen to the birds up above, watch the wind blow the leaves all around and pick those bright red juicy strawberries.

Maybe try one of these recipes with your bounty:

Strawberry Skillet Cake

Strawberry Pie

Strawberry Rhubarb Crisp

Strawberry Lemonade

French Strawberry Cake

Jodi xo

 

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Strawberry Rhubarb Crisp

IMG_2067Most days I find that everything is right with the world. I am healthy. I am loved. I am happy.

Ethan, Thomas and Marcy bring me absolute joy. Fresh cut grass and the smell of watermelon make me smile. Warm paper from the printer and crisp pages of a brand new book bring me pleasure.

Baking puts me at ease. The measuring, the mixing, the cracking, and the whisking are all cathartic. Placing those flavor and texture combinations into the hot oven, watching them rise and smelling the aroma as the final product emerges, it’s all very therapeutic.

I peruse cookbooks and websites, looking for that special recipe that will inevitably turn my neatly organized and freshly cleaned kitchen into a state of disarray. And I welcome it.

Today we caught a break and were able to use just one dish.

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If oats are the basis for a recipe, you can count me in.

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Rhubarb and strawberries. That’s one flavor combination that makes complete and utter sense.

IMG_2063We pressed half the oat mixture down to make a crust, sprinkled diced strawberries and rhubarb over top, added a couple pinches of cornstarch, sugar and the juice of half a lemon. Then we added more strawberries, more rhubarb and a tiny bit more sugar. The remaining oat mixture is dropped over top and it’s baked for about a half hour.

IMG_2066It will come out of the oven looking golden and smelling like candy, fruit candy. After letting it cool for a bit, it can be cut into squares or simply scooped out into a bowl and covered with vanilla ice cream.

My friend Jen says that baking is my zen and I suppose she’s right. My shoulders drop and breathe easy.

What’s your zen? 

Strawberry Rhubarb Crisp

(recipe slightly adapted from smitten kitchen)

  • 1 cup oats
  • 1/2 cup all purpose flour
  • 1/2 brown sugar
  • heaping 1/4 teaspoon salt
  • heaping 1/8 teaspoon baking soda
  • 6 tablespoons butter, melted
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar, divided
  • 3/4 cup small-diced rhubarb
  • 1 1/4 cup small-diced strawberries

Heat oven to 375F. Combine oats, flour, brown sugar, salt and soda in bottom of an 8×8 baking pan. Pour melted butter over top and mix to insure all oats are coated. Set 1/2 of the crumble aside. Press the remaining oat mixture evenly in the bottom of the pan.

Spread half of the fruit over the crust. Sprinkle with cornstarch, lemon juice and 1/2 tablespoon sugar. Cover with remaining fruit and remaining sugar. Scatter the reserved crumb mixture over top. Bake for 30-40 minutes until golden brown.

Let cool on a wire rack. Sprinkle with powdered sugar if desired.

Enjoy :)

 

 

 

Berry Cinnamon Swirl Bread

100_6174Joy the Baker’s Baking Bootcamp has brought us this Berry Cinnamon Swirl Bread. Click the link for a step by step depiction of the recipe.

100_6133It starts with sugar and yeast, a bit of milk and butter plus an egg yolk for richness= the basis of a stellar dough.

100_6138Once the mixture is frothy and bubbly, we can add flour and a touch of salt.

100_6143We knead the dough for a few minutes. It becomes soft and easy to work with. The dough is rolled into a ball and placed in a greased bowl for an hour.

100_6145While the dough is resting, we focus our attention on the filling: butter, cinnamon and sugar. Frozen berries are laid out in a single layer to thaw. I was fresh out of fresh berries but if you have them, use them.

100_6149After the dough has risen it is ready to roll out into an 18×12 inch rectangle.

100_6154Next we spread the cinnamon and sugar butter over top, leaving a border of about an inch all around.

100_6161The berries are sprinkled over top. Isn’t it pretty?

100_6166We roll the dough up, pinch the sides and cut down the middle exposing the fruit inside. This leaves us with two pieces to braid and wrap into a wreath shape. Very carefully we lift the wreath and place it into a greased cast iron skillet.

100_6168Baked for 25-30 minutes, it becomes a beautiful golden color due to the egg wash and the scent of cinnamon will fill your kitchen. Kids and animals will wander in, following their noses.

100_6183Powdered sugar rains down and creates a beautiful wreath of berry infused bread.

100_6190Enjoy :)