Monthly Archives: July 2019

Stupid Easy Strawberry Buttermilk Ice Cream

Ok, so here’s a little summer quiz: What did we learn last week, other than the fact that 3-day work weeks rock? Well, careful readers, we learned that this year’s strawberry season was late to arrive but is awesome. We are, in mid-July, only halfway through the heart of strawberry season, which means we will have zero downtime before it’s blueberry season. And all this is overlapping with the greater “ice cream season” (a subset of maple creemee season, which  some people believe should last all year.)

Let me connect the dots here. It’s time to bust out the ice cream maker in your basement. This recipe came to me via Sister B, who lives amidst California’s produce  bonanza. It is, as promised, ridiculously easy, and kind of healthy, or at least not that unhealthy thanks to the buttermilk. It is for sure best with organic strawberries, buttermilk and cream, but also awesome with items from the standard fare at the air-conditioned Nirvana of your grocery store. No need to pre-make and pre-chill the mix, and, if you are feeling very Laura Ingalls, it can be made without an ice cream maker.

It’s summer—no need to prolong this. There are places to go, things to eat. Have a great weekend!

Stupid Easy Strawberry Buttermilk Ice Cream

This recipe is adapted from How To Eat A Peach, by Diana Henry. Our friends like Diana, in Mother England, know a thing or two about strawberries and cream.

Ingredients

  • 18 oz strawberries
  • 1 cup superfine sugar, divided
  • 1 vanilla pod, split lengthways, or 1/2 tsp vanilla
  • 1 3/4 cups buttermilk
  • ½ cup sour cream
  • 1 pinch sea salt flakes

Method

  1. Hull and slice the strawberries. Put them into a bowl with half the sugar and the seeds from the vanilla pod (scrape out the seeds using the tip of a knife. or…dump in the vanilla.
  2. Leave this to sit for about 30 minutes. The strawberries will become soft and exude some juice.
  3. Transfer the fruit with all the juice and the rest of the sugar to a food processor and whizz (God I love the Brits) to a purée.
  4. Push the purée through a nylon sieve (or whatever you’ve got) to get rid of the seeds. Mix with the buttermilk, sour cream and salt.
  5. Churn in an ice cream machine, or transfer to a shallow container and put in the freezer.
  6. If you’re using the manual method, take the ice cream out and churn it – either using electric beaters or by putting the mixture in a food processor – 3 times during the freezing process. Do this first after about 1 hour, when the mixture is setting round the edges, then at 2-hour intervals. (Extra points for wearing a gingham dress during this escapade). Cover with a lid, or with cling film or greaseproof paper, between each churning, and when you store it. Freeze for around 8 hours or until completely firm.
  7. Take the ice cream out of the freezer about 10 minutes before you want to serve it, to allow it to soften slightly.

Strawberries, blueberries, ice cream. What is wrong with this picture? Nothing!

 

If you need something else cold, refreshing and summery to bring to the party might I suggest:

watermelon gazpacho

watermelon sangria

Frose or Frosecco

Lemon Beach Pie

 

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Summer Strawberry Chopped Salad

Welcome to the steamy hot heart of summer! I was feeling like a slacker for being a solid month late in posting this strawberry salad. As with all the rhubarb recipes I meant to post, I thought I’d missed my window. BUT it seems fate and Mother Nature have conspired to make the timing downright perfect. Strawberry season is three weeks late here, thanks to all that June rain (that I missed in CA…#notsorry).

This recipe comes from the fabulous Bevin Wallace’s Real Life Delicious blog and is based on a salad at Vail’s Chophouse. If you can get away with a DIY version of anything in Vail you’re usually $100 ahead of a game, even when it comes to salad. Considering the other revelation that this year is serving up a bumper crop of strawberries, I’d highly encourage you to try this salad. The dressing alone is worth having on hand, and the whole shebang is a great addition to any gathering.

The only slightly labor intensive thing here are the candied pecans. You could of course use some fancy packaged pecans, or simply sub toasted pecans but, c’mon, live a little. It’s salad and it’s summer and as the strawberries will tell you, it’s been a gloomy spring. Time to celebrate!

Nothing says summahhhh like fresh strawberries

Summer Strawberry Chopped Salad

Ingredients

  • 1/2 lb. pecan pieces (you won’t need a half pound of pecans for the salad, but nobody every complained about having too many candied pecans on hand)
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 egg white
  • 1 head butter lettuce
  • 1 pint strawberries, hulled and cut into bite-sized pieces
  • 1 avocado, cubed
  • 4 oz. crumbled goat cheese

For the dressing

  • 1 garlic clove, finely chopped
  • 2 tbs. dijon Mustard
  • 1/4 cup champagne vinegar
  • 2 tbs. fresh lemon juice (juice of 1/2 lemon)
  • 2 tbs. honey
  • Salt & pepper
  • 1/2 cup extra virgin olive oil

Method:

Make the candied pecans: Preheat oven to 250 degrees. Mix sugar, cinnamon, and salt in a bowl. Whisk egg white and 1 tbs. water together in a separate bowl until frothy. Toss pecans into the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake, stirring every 5 minutes, until pecans are evenly browned, about 25 mins. Allow to cool. In the meantime…

Make the dressing: Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt & pepper in a bowl. Slowly whisk in the olive oil until the dressing is emulsified.

Make the salad: Tear the lettuce and place in a large (larger than you think you need) bowl. Add the strawberries, avocado, goat cheese, and about 4 oz. of the pecans. Drizzle on the dressing and toss gently.

Want more reason to get fresh berries? Check out these strawberry all stars.

 

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