Tag: seasonal

Moscato Strawberries Two Ways

Ah strawberry season…you are finally here! There is nothing I love more than to walk into a supermarket and be greeted by the sweet scent of strawberries. (OK, to be honest, I’d prefer to walk past the farm stand and smell the sweet scent of freshly picked strawberries).

I wait all year for sweet berry season, when the strawberries are so naturally sweet, they’re like nature’s summer candy. I never understand those people that dip their strawberries in sugar, I mean, aren’t they sweet enough?

While I may not agree with dipping my strawberries in sugar, I do love me some macerated strawberries. Macerated strawberries are strawberries that are sprinkled with sugar to draw out the liquids and create a sweet, syrupy sauce, without cooking. I like to add a hint of balsamic vinegar to balance out the sweetness, for a truly luscious summer dessert.

Besides for balsamic macerated strawberries, I also love to macerate strawberries in some light and sweet Moscato wine. The wine infuses the strawberries with it’s peachy goodness, while the strawberries infuse the wine with their juicy sweetness. Win-win, wouldn’t you say?

This stuff is delicious straight out of a glass, but you can also serve it over ice cream, pound cake or even yogurt.

Moscato Macerated Strawberries

1 lb. strawberries
1 cup Moscato wine
3 tbsp honey

Method:

Wash and hull strawberries and cut into quarters. Place in a bowl with wine and honey and let sit in refrigerator until strawberries soften and release their juices, 2 hours-1 day.

VARIATION: try macereating other fruit like blueberries or raspberries.

Now if you’re a strawberry purist and think raw strawberries should only be eaten straight out of the carton (or dipped in sour cream), I totally get you. Macerated strawberries are not for everyone! Buttttt I want to shift your attention to another preparation – that of cooked strawberries, ala strawberry sauce! Of course you can simmer up some strawberries with lots of sweet sugar for a thick strawberry syrup that’s achingly sweet. Or…or you can do something a little more glam and little less cloying, and simmer your strawberries in some honey and moscato until you get a lovely sauce that’s just perfect over angel food cake or lovely on some goat cheese ice cream.

Speaking of goat cheese ice cream, I just may have the creamiest, most delicious, sweet yet mildy tangy cheesecake ice cream coming your way. Oh yes. You’re welcome.

Moscato Strawberry Sauce

1 lb. strawberries
1 cup Moscato wine
3 tbsp honey

Method:

Wash and hull strawberries and cut into quarters. Place in a pot with wine and honey and bring to a simmer. Cook strawberries until they begin to fall apart (you can mash them a little with a fork to help them along), and the sauce thickens to a syrup, 20-30 minutes.

Related Recipes:

Moscato, honey & vanilla bean poached apricots
cherries in red wine syrup
strawberry limonana
strawberry rhubarb soup

Post a Comment

Persimmon Coconut Ice Cream

If you’re one of those people that walks right past the mushy, overly ripe persimmon in the supermarket, boy are you missing out! The orange winter fruit is sweet and cinnamony with a bright, fresh flavor. And while they may look rotten on the shelf in the produce department, guess what? – that’s exactly how you’re supposed to eat them!

Why am I suggesting that you eat rotten fruit? Well if you’ve ever eaten a hachiya persimmon that wasn’t overly ripe, you’re mouth was probably covered in a pasty white film that made you want to scream. Ask me how I know.

Why yes, I did just say hachiya persimmon. Kind of sounds like some sort of karate pose, doesn’t it? Well, it turns out that there are actually two different types of persimmon – fuyu and hachiya.

Fuyu persimmon have a squatted flat shape, almost like a tomato, and can be eaten when firm. Hachiya, on the other hand, are very astringent and can only be eaten when fully ripe (read: rotten-looking).

With their silky smooth pulp, hachiya persimmon make a great base for ice cream. Paired with coconut milk and warm winter spices – this creamy dessert is perfect for winter!

Vegan Persimmon Coconut Ice Cream

1 cup hachiya persimmon puree (from about 2 large hachiya persimmon)
1 14oz. can coconut milk
1 cup coconut milk (I use Coconut Dream Original)
2 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp cinnamon
pinch of nutmeg, ginger and cloves

Method:

Refrigerate 2 very ripe hachiya persimmon, can of coconut milk and container of coconut milk overnight.*

To make the persimmon puree, peel and chop the persimmon and place in a blender or food processor. Puree until smooth. Add remaining ingredients and blend until incorporated. Pour the mixture into an ice cream machine and churn for 15-20 minutes.

*I prefer to work fast with cold ingredients, so that I don’t have to refrigerate the mixture (for several hours) before adding it to the ice cream machine.

NO-MACHINE VARIATION: To make persimmon ice cream without an ice cream machine (it won’t be the same as the one pictured, but it will still be really creamy), peel and chop 2 persimmon and freeze overnight, until solid. Place the frozen persimmon, 1 tbsp maple syrup and spices (omit brown sugar) into a blender and add just enough coconut milk (either type is fine) to get things going. Process until smooth. Serve immediately.

Related Posts:

passion for persimmon: salad & sorbet
persimmon yogurt smoothie

Post a Comment

Watermelon Corn Salsa

When summer comes around, I love to take inspiration from the amazing fresh seasonal produce to create light and healthy dishes. The juicy melons and brightly flavored veggies work wonderfully to create sweet and crunchy salsas, tangy chutneys and colorful salads.

Using bright and sweet farm fresh produce requires little preparation. I usually dress my salads minimally with olive oil and citrus, allowing the fresh flavors to speak for themselves. This watermelon corn salsa is a great example. I’ve made it with both raw and cooked corn – each is equally delicious.

For the recipe, head on over to The Nosher Blog!

If you’re looking to experience the joy of picking your own farm fresh produce at a U-Pick farm, check out my review of Kelder’s Farm.

Other great farm-fresh salad recipes:

Roasted beet salsa
Snap pea, corn & red currant salad

Post a Comment