berries   948

« earlier    

No-Bake Lemon Custards With Strawberries Recipe - NYT Cooking
INGREDIENTS
FOR THE CUSTARDS:
2 cups heavy cream
⅔ cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
⅓ cup fresh lemon juice (from 2 to 3 lemons)
FOR THE STRAWBERRY TOPPING:
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving
Nutritional Information
Email Grocery List
PREPARATION
In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.
recipe  berries  dessert  dairy 
13 days ago by bombdust
Dawn McIlvain Stahl on Twitter: "For blueberries, blackberries, and strawberries — immediate vinegar bath (1 part vinegar to 3 parts water) when they get home and then dry out and store in ventilated, paper-towel-lined container in fridge (with paper to
(Dawn on how she washes blueberries, blackberries, and strawberries—)
“For blueberries, blackberries, and strawberries — immediate vinegar bath (1 part vinegar to 3 parts water) when they get home and then dry out and store in ventilated, paper-towel-lined container in fridge (with paper towel between layers if there are two many for a single layer)

“Raspberries are usually too delicate for that treatment, so I just rinse them in batches as I eat them. Or eat them all the day I get them because they’re nature’s candy and I have inadequate self-control.”
blueberries  berries  blackberries  strawberries  PurplePenning  twitter  2019  food  foodsafety 
20 days ago by handcoding
Blueberry Crumb Cake Recipe | Ina Garten | Food Network
streusel
2oz sugar
2.7oz brown sugar
1 tsp cinnamon
Pinch (1/16 tsp) nutmeg
4oz butter, melted
5.7oz flour
*followed instructions as is, but then let it sit and ran it over a wire cooling rack to crumble, and froze on a sheet pan. Made whole amount of crumb and I don't regret it.

Cake:
3oz butter, RT
6oz sugar
2 extra large eggs (2.5oz each in shell), RT
1 tsp vanilla
½ tsp lemon zest
5.3oz buttermilk, RT
5.4oz AP flour
1 tsp baking powder
¼ tsp baking soda
½ tsp SEA salt-- needs probably 1 tsp
1 ½ cups blueberries (note: wash before starting cake. Dry between paper towels. Return to strainer and toss with flour, shaking out excess).
*alternated dries with buttermilk.
*even though all my ingredients were perfectly at room temperature, mixture still separated because of high liquid:dry ratio. I beat the batter for a minute or so at the end to reemulsify and it was fine, good crumb.

Used greased and floured tube (angel food cake) pan. Baked about 40m.

Made cream cheese glaze from apple cake, adding a little lemon juice.
cooking  baking_recipes  cake  berries  done  ourfavorite 
4 weeks ago by snicholson

« earlier