Tag Archives: Strawberry

If You Can’t Stand the Heat…

If You Can't Stand the Heat

This article originally appeared in the July/August 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2015.  All rights reserved.  Reprinted with permission.

If You Can’t Stand the Heat

…step away from the stove, close the oven door and extinguish the grill…at least while you prepare the “cool” recipes in this summer month column.  All that you will need is fresh fruit, a blender and a few other ingredients that most home chefs have on hand.

The fruit purées below make a refreshing appetizer or dessert course, and I offer two presentations for these summer sweets.  One is to spoon a portion of each purée into a shallow soup or pasta bowl – preferably, a simple, white bowl to showcase the fruits’ vibrant colors.  The purées have a rather thin consistency, so make sure that the different colors do not run together.  Drizzle heavy cream in a circular pattern over the purées, and use a knife to pull the cream out from the center in attractive rays.

Mélange of fruit purées with heavy cream.

Mélange of fruit purées with heavy cream.

Another option for serving these colorful treats is to spoon them into clear espresso glasses.  Make the most of your herb garden by garnishing each purée with a different herb.  I used basil for the kiwi, lavender for the cantaloupe and mint for the strawberry.

Flight of fruit purées.

Flight of fruit purées.

You do not need to adhere to the flavors below.  Feel free to substitute your favorite summer fruits – cherries, apricots, plums, honeydew…’tis the season.  Each of the below recipes makes approximately 2 1/2 cups of purée.  Simply combine all ingredients in a blender until smooth, and remember to stir the purées before serving.

Cantaloupe Purée

1 cantaloupe, cut into small chunks

1 1/2 tablespoons fresh lime juice

Pinch of sea salt

Pinch of nutmeg

Strawberry Purée

1 quart strawberries, hulled

Fresh lemon juice to taste

Sugar to taste

Kiwi Purée

12 kiwi, peeled and cut into small chunks

Fresh lemon juice to taste

Sugar to taste

White Peach Purée

6 white peaches, peeled and cut into slices (If the peaches are not quite ripe, soften them by blanching.)

Lemon juice to taste

Sugar to taste

So, stay in the kitchen and start puréeing!

This article originally appeared in the July/August 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Mara de Bois: Thoughts on a Special Strawberry

I could spend days strolling through the weekly market in the French town of Vaison-la-Romaine.  The vendors at this open air marché sell food and wares from sardines to soap, from Morbier to mattresses.  Of all the treasures on display in this maze of stalls, the Mara de Bois – the strawberry that is like a large ruby – is the most precious.

This flavorful gem is smaller and rounder than other varieties, and my husband and I were lured by its sweet perfume.  The merchant offered us a taste, and the aromatic sugar cube melted on my tongue.  Of the two pints we purchased, one made it back to the house.  It took all of my will power to save the other for dessert.  (The tiny berries are so delicate that you must consume them within hours of purchase; at least, that is what I told myself as I popped the juicy candies into my mouth.)

There was no need to stop at the confiserie after our trip to the market.  The Mara de Bois is a natural confection.  And, that evening’s dessert was the simplest I have ever prepared – two petite bowls of Mara de Bois.  No honey, no whipped cream, and certainly, no sugar.

Strawberry Rickey

For a twist on this classic cocktail, try a Strawberry Rickey featuring one of summer’s most beloved fruits.  This recipe also includes Crème de Frais de Bois – the liqueur made from France’s sweet, wild strawberries.

Ingredients

3 strawberries

2 ounces vodka

1 ounce lime juice

1 splash Crème de Frais de Bois (I enjoy the G.E. Massenez brand.)

Seltzer water

Lime slice

Hull the strawberries and muddle in the bottom of a highball glass.  Fill the glass with ice.  Then add the other ingredients, except for the lime slice, and stir.  Garnish with the lime slice.

Strawberry Rickey

Fresh from the Farm Stand

Enjoy some summer recipes in my July/August issue of The Judicial Palate.

Fresh from the Farm Stand

Farm Stand

This article originally appeared in the July/August 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.