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Recipes that include strawberries

Strawberries and Fiori di Sicilia Cream

Thursday, July 23, 2009

Strawberries in Fiori di Sicilia Cream

I bought a little bottle of Fiori di Sicila from King Arthur. It was one of those times where you see   something and go, hmm…what’s that? …and then of course, I have to try it. It’s described as a combination of citrus and vanilla, which is pretty accurate, and recommended as an alternative to vanilla extract. It’s used in Panettone and when I tasted it, that’s exactly what came to mind. So with this, you can make anything taste like Panettone. For my first use, I wanted something simple so that I could really taste what it was all about. I decided on Pastry Cream, using a recipe from the Tartine cookbook as the basis.

Fiori di Sicila Cream

  • 2 cups whole milk
  • 1 1/2 tablespoons Fiori di Sicilia
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch (use 4 for thicker pastry cream)
  • 1/2 cup + 1 tablespoon sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter, cut into tablespoons

Instructions –

1. Set a fine mesh sieve over a bowl and set aside.

2.  Whisk together cornstarch and sugar in a large glass bowl. Whisk in the eggs until smooth. Set aside.

3. Heat the milk, Fiori di Sicilia, and salt over medium high heat until it just starts to bubble at the edges (not boiling). Remove from heat.

4. While whisking vigorously, slowly ladle milk into cornstarch/egg mixture until 1/3 of milk is incorporated. Pour the egg/milk mixture back into the pot of milk and whisk over medium heat until that custard has thickened. It needs to start to bubble but can’t boil vigorously or it will curdle. Pour through sieve into bowl (that you prepared in step 1) immediately.

5. Let it cool for 10 minutes, stirring occasionally. When the cream reaches 140 degrees F, add butter, 1 tablespoon at a time, whisking until smooth between each addition. Cover the cream with plastic wrap flush against the surface of the cream. Refrigerate. Do not whisk chilled cream. It can be kept in the fridge for 5 days.

Fiori di Sicilia Cream 2

I suggest serving with strawberries, for a light and summer-y dessert.

Strawberry dipped in Fiori di Sicilia Cream 2

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Strawberry Ginger Juice

Thursday, June 25, 2009

Lon and I haven’t been feeling great. Poor Lon has the flu and I have a mean cold. We started the week off with lots of gingerale but it’s a silly tradition for illness because there’s no ginger in it. The carbonation may help but we were still missing out on all the wonderful health benefits of ginger. I started thinking about how the standard commercial ginger ale didn’t taste all that great either, and that’s how the Strawberry Ginger Juice came about. It’s quite spicy from fresh ginger so cut down a bit if you don’t like it so strong and the agave sweetener is optional because it depends on how sweet your strawberries are.

Strawberry Ginger Juice
~1 serving

  • 9 oz hulled strawberries
  • 0.5 oz peeled fresh ginger
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon agave sweetener (optional)

Instructions –

Put strawberries and ginger through a juicer, collecting juice in a small cup. Stir in lime juice and agave (if using). Drink and rest up.

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Strawberry-Rhubarb Cheesecake

Monday, June 8, 2009

This weekend, we headed off to visit family in New Jersey. One of my aunts makes some Taiwanese specialties that you seldom see here and she was going to show me some stuff. (More about that in future posts.) We could not arrive without some delicious offerings of our own so we decided on a seasonal cheesecake. It was a fun collaborative dessert. Lon made the cheesecake (because he is the cheesecake master) and I made the topping.

strawberry rhubarb cheesecake 2


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Strawberry and Feta Salad

Monday, April 20, 2009

Have you had fresh strawberries with feta cheese before? If not, you’re missing out on a great combination. Try throwing together this simple salad, some mixed greens, fresh sliced strawberries, crumbled feta, and drizzle with an aged balsamic vinegar and extra virgin olive oil. Don’t forget to season with kosher salt and freshly ground black pepper. It’s beautiful and elegant, but simple and not too fussy, like the perfect black dress that can be dressy or casual.

Strawberry and Feta Salad

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Strawberry Salad

Thursday, November 20, 2008

I was digging through our shelf of vinegars (I do have a whole shelf worth of vinegars) and noticed one I bought a while ago but never opened – Fiorucci Strawberry Balsamic Vinegar.

As expected, it tastes like strawberry flavored balsamic vinegar. It’s already lightly sweetened (by syrup, unfortunately) so it doesn’t need much.

strawberry balsamic Strawberry Salad


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Strawberry Poppy Muffins

Tuesday, August 26, 2008

This is what happens when you think about food so much, your wires get crossed. I just picked up some strawberries from my local fruit guys and started thinking about a strawberry salad with poppy seed dressing. In the back of my mind, I had been thinking about mini-muffin tin, that hasn’t been used in months. I had been trying not to use it, afraid I would bore you all with my mini obsession. Somehow Strawberry Poppy Muffins popped into my head and here you have it. They are super light, a teeny bit tangy, with a nice crunch, and dangerous; I think I could eat all 34 at once.


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Breakfast Trifle

Tuesday, August 19, 2008

Lon’s mom and brother got us 10 ounce mini trifle dishes. So instead of throwing yogurt and fruit in a bowl, like I’ve been doing most mornings, I decided to make a Breakfast Trifle. Why spend the extra time and effort? Because treating yourself to something special makes you feel good. It’s like wearing sexy underwear, even if no one will see it. Secondly, it looks like a dessert. Not only is that fun, but mental satisfaction allows most people to eat less. Yet, the Breakfast Trifle can be as healthy as you want it to be.


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Almond Crunch French Toast

Saturday, August 9, 2008

Almond Crunch French Toast with Peach Compote

After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.


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Girlie Pie

Tuesday, July 15, 2008

Making this pie made me feel ultra feminine so I decided to call it Girlie Pie. There’s something about peaches and strawberries; they belong with pink bows and ponies. (Maybe it’s just me.) The first time I made this pie, the flavor was great but I felt like it needed a lot more filling so this time, I doubled it, and it was wonderful. My brother claims, it’s the best pie he’s ever had. Just don’t tell him what I named it.


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Strawberry Whipped Cream Cake

Monday, May 5, 2008

It’s Cinco De Mayo and my dad’s birthday, occasion enough to make a cake. My parents are like most Chinese parents, not fans of most American desserts. They find them too sweet, too dense, and too heavy. I tried to make a cake that was more suitable for my dad’s taste buds, a simple Strawberry Whipped Cream Cake. It’s deceivingly light because the cake is actually a high fat cake but everyone was fooled, and loved it.


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