If you’re going to visit Regensburg, try for the Ides of May.
The strawberries have been calling to us. Yesterday at the Donaumarkt we heeded their summons. We picked up a kilo (2 × 500 g Schalen, which I guess are about a pint each).
It’s been so dang hot around here lately that we only wanted to do something cool with them. Having had such great results with homemade chocolate ice cream and a few other varieties so far, we tried our luck with homemade strawberry frozen yogurt. Big benefit here: it all happens at room temperature or cooler. Not an ice cream = no custard = no cooking! (And it was the logical next step after loving David Lebovitz’ chocolate and vanilla varieties). Continue reading Homemade Strawberry Frozen Yogurt
I was tasked with finding a dessert for the grill party this past weekend. I thought we might have something that would work in the recipes already posted, but it has been witheringly hot for the past several days and the vast majority of our posted desserts are, of course, chocolate. Which is great, but not when it’s 90° and humid. So I started searching for strawberry recipes and I found this. We gave it a whirl earlier in the week and were blown away, so we did it for the party, to great acclaim. I’ve made a couple of alterations (like drastically cutting the sugar content), so I’ll post my adjusted recipe here. It looks complicated, but it comes together quite easily.
2 c (276 g) flour
1 T baking powder
1/2 t salt
3 T brown sugar packed
1/2 c (110 g) butter
2 t sugar
3/4 c (180 ml) milk
Preheat oven to 425°F (218°C) and line a cookie sheet with parchment. With knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal. Pour mixture into medium bowl. With wooden spoon or paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough. Scoop dough onto cookie sheet in 6 equal mounds. Bake 15 to 20 minutes or until golden brown. Remove from oven; transfer to wire rack and cool.
1 qt ripe strawberries, washed, hulled and sliced
3-4 T sugar
1/2 t vanilla extract
In a bowl, mash half of the sliced berries. Add sugar and vanilla and stir. Chill mashed berries and sliced berries separately for at least one hour.
1 c heavy whipping cream
3-4 T powdered sugar
1/4 c sugar
1/4 t vanilla extract
1/4 c sour cream
In a deep, chilled bowl, whip cream, sugars and vanilla with a whisk or hand mixer until soft peaks form. Add sour cream and whip until stiff peaks form. Serve immediately.