Sunday, June 27, 2010

Strawberry Rhubarb Creme Brulee

Oh, how I LOVE me some Creme Brulee....this is a recipe I can't wait to try! Maybe for the 4th of July I can convince my hubby to make this. (he is the Brulee expert in our house...hello, give your man a blow torch in the kitchen, and he's your cook forever!)

Organic Strawberry-rhubarb Creme Brulee


1 pound Strawberries washed and quartered

1 pound Rhubarb washed trimmed & cut into 1/4 inch

6 tablespoons Granulated Sugar

5 large Egg Yolks fresh

1/2 cup Granulated Sugar

1 3/4 cups Heavy Cream

1 Vanilla Beans

Superfine Granulated Sugar or Sugar in the Raw as needed


Preheat oven to 375 degrees F.

Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 Tbsp. of granulated sugar. Set aside to cool.

When the fruit is cool, pre-heat the oven to 325 degrees F.

In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher.

Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours.

Just before serving, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.

Strawberry Pie

I got this recipe from a friend in college. It's one of my faves!

(Makes two 8-inch pies or one 10-inch pie)

Crumb crust
2 c. graham cracker crumbs
1/2 c. butter or margarine
2 T. sugar

Mix ingredients and press into pie pan(s). Bake at 350 for 6-8 minutes.

1-1/2 c. sugar
4 T. cornstarch
1-1/2 c. water
strawberry jello (3 oz. pkg.)
1 qt. strawberries, cut in half

Combine sugar, cornstarch, and water in a saucepan and bring to a boil. Cook until clear, stirring constantly. Remove from heat and add jello. Allow mixture to cool, then add strawberries. Pour into crumb crust.

Allow pie to set in the refrigerator for 3-4 hours. When ready to serve, top with vanilla ice cream or whipped cream.

Wednesday, June 16, 2010

Oatmeal Buttermilk Pancakes with Strawberries


1 C. All Purpose Flour
1/2 C. Whole Wheat Pastry Flour
1/2 C. Quick Oats
3 TBS Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt

2 1/2 C. Low Fat Buttermilk
2 Eggs
2-3 TBS Butter (melted)
1-2 C. Fresh diced Strawberries (or other berries you like)

In a large bowl mix together all dry ingredients. In a seperate bowl mix all wet ingredients. Wisk wet mixture into dry ingredients mixing thoroughly trying not to over beat. Let batter sit for 10 minutes prior to cooking.

Heat griddle to 350 degrees and smear a small amount of butter over the griddle or spray with non-stick spray. Cook and enjoy!!

Tuesday, June 15, 2010

Strawberry Challenge - RULES DEFINED

Whomever posts a recipe using strawberries within the next five days will recieve a jar of strawberry jam from me.

Okay, Facebook got me scared....The first 10 people to post a strawberry recipe will receive a jar of freezer jam!

Strawberry Season

Whatcha all making with the fresh strawberries. We've had them on ice cream. I'm making homemade ice cream for Father's Day. The strawberry/spinache salad is on the menu this week. What else can I make?

Is this blog dead??

I miss all the recipes from you all. LeeAnn and Julie, I think we may be the only 3 left who check it.

I still come back for recipes now and then!