Frozen Treat Recipe: Strawberry, Buttermilk & Honey Ice Cream

Ice cream in the summertime. Is there really anything better? Well, making your own steps things up a notch.

This delicious little recipe calls for a mild, raw honey, rather than the heaps of sugar that you'll normally find in processed stuff. It's so refreshing to know exactly what ingredients go into your ice cream-- because you made it from scratch! The flavor is delicate and fresh, with a subtle sweetness to it. Rounding up these few simple ingredients is a cinch, and you don't even need an ice cream maker! Read on for this fantastic recipe...

Strawberry, Buttermilk and Raw Honey Ice Cream

Ingredients:

1 cup buttermilk1 cup heavy cream5 egg yolks1/4 cup + 1 tbsp raw honey1 cup fresh strawberries, hulled1 tsp lemon juice
Optional: extra strawberries, halved, for garnish

Directions:

1. Heat the buttermilk and cream in a heavy based saucepan to just below the boil. Beat the egg yolks in a heatproof bowl until pale and creamy. Gradually whisk the warm cream mixture into the yolks.

 

2. Place the bowl over a saucepan of gently simmering water and heat until the custard thickens (about 10 minutes), stirring regularly. Leave to cool, then stir in the honey.

 

3. In a food processor or blender, blend the strawberries, lemon juice and remaining tablespoon of honey until smooth. Lightly fold into the custard mixture.

 

4. Pour the ice cream into a tin or tub and freeze the for about 90 minutes, then remove from the freezer and beat well. Freeze for at least another 3 hours before serving. 

Japanese Dessert Recipe: Strawberry Rice Cake (Ichigo Daifuku)

I was incredibly pleased recently to discover a Japanese food store in my area and couldn't resist getting my hands dirty (literally) with a new recipe. Ever a fan of desserts, I decided to try something I haven't had in a long while: Ichigo Daifuku Mochi, (translated to strawberry great luck rice cake). Daifuku is a Japanese rice cake stuffed with a sweet filling, most commonly a sweetened red bean paste called anko. Ichigo daifuku takes this one small step further and adds a strawberry in the center.

The tartness of the strawberry really pulls this entire confection together, adding an extra burst of flavor to a sweetness that generally isn't too bold in this Japanese dessert. One issue we were running into, however, was that the rice was drying out before we could properly wrap the strawberries. The trick was to lower our batch size: Only five strawberries at a time so we could use the rice cake while it was still malleable and sticky. One other issue we had manipulating the mochi was just how darned sticky it could be! The best solution was to keep plenty of corn or potato starch on hand and to pat our hands and fingers in it regularly. One last note: These ingredients with most likely be found in a Japanese grocery store, however if you don't have one near you, Amazon has both mochiko and anko you can get delivered. Keep reading below for our recipe for this delicious confection.

Ichigo Daifuku Recipe

(makes 6 servings)

Ingredients

• 5/8 cup mochiko (glutinous rice flour)
• 5/8 cup (or 150ml) water
• 2 tablespoons sugar
• 5 strawberries
• 3/4 cup (or more to taste) Anko (sweet red bean paste. Use Koshian [or smooth] style red bean paste if you can)
• Corn starch for dusting

Directions

1. Mix together the mochiko and the sugar in a medium, microwave safe bowl then set aside.
2. Hull the strawberries and dry completely with a paper towel. Divide the anko into 5 balls of roughly the same size. The anko gets sticky in your hands so you will probably have to wash your hands after each new ball otherwise they will be hard to shape.
3. Wrap the strawberries with the anko, leaving the tip of the strawberry uncovered. Again, you will probably need to wash your hand between each strawberry.
4. Using a silicone spatula, add the water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap. Set workspace on the side dusted with cornstarch.
5. Microwave the mochiko mixture for 1 minute. Mix well with a wet silicone spatula. Cover again with plastic wrap. Microwave again for 1 minute, and mix again, covering with plastic wrap once more. Microwave one last time for 30 seconds. the flour mixture should start to look slightly translucent now.
6. Scrape the mochi out onto the dusted workspace and dust lightly with a little extra corn starch on top. Flatten the mochi a little, then fold in half, once more dusting with corn starch. Warning, the mochi will be pretty hot, so it's INCREDIBLY important to make sure your hands are well dusted with corn starch so you don't have anything sticking to your hand and burning you. Use a bench scraper or silicone spatula to cut the mochi into 5 equal pieces.
7. Take one piece and flatten it out to roughly a 3" round or square. Place the anko covered straberry on top, with the tip facing down. Cover the strawberry with the mochi from all sides, and use your thumb tp hold the mochi on top. When all of the sides of the mochi meet at the top, twist to close. Hold the mochi with both hands and form into a nice, round shape. Repeat with remaining mochi.
8. Serve and store at room temperature. Consume within two days.
9. Enjoy!

Dessert Recipe: Strawberry Pie

This recipe is always a family favorite-- nothing like delicious, fresh strawberries to complement flaky pie crust. 

We wanted this recipe to be filled with juicy, fresh strawberries and a fantastic strawberry glaze. To get the glaze right, you have to start with the strawberry puree at just the right amount, and make sure that the glaze has cooled before adding the berries. A glaze that's too warm cooks the berries and softens them. Keep reading below for this recipe...

Fresh Strawberry Pie

Ingredients

FILLING

• 2 quarts fresh strawberries, washed and hulled. Halve one quart, and slice the remaining quart lengthwise into 4 to 5 slices.
• 1 cup granulated sugar
• 1 tablespoon no-sugar-needed fruit pectin
• a pinch of salt
• 3 tablespoons cornstarch
• a pinch of cinnamon
• 2 tablespoons lemon juice from 1 lemon
• 1/4 teaspoon vanilla extract

PREBAKED PIE SHELL

• 1 1/4 cups flour
• 1/2 teaspoon table salt
• 1 1/2 teaspoon sugar
• 1 stick unsalted butter chilled
• 4 teaspoons sour cream
• 3-4 tablespoons ice water

Directions

1. Make the pie shell first. Process the flour, salt, and sugar together in a food processor until combined (about 3 seconds). Add butter and pulse until the butter is the size of large peas.
2. Use a fork and mix the sour cream and 3 tablespoons of ice water in the bowl until combined. Add half of the sour cream mixture to the flour mixture and pulse for 3 1-second pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers. If the dough is floury, dry, and doesn't hold together, add an additional tablespoon of water and process until no dry flour remains.
3. Turn the dough out onto a work surface, and flatten into a 4" disk. Wrap the disk in plastic and refrigerate until firm (1 to 2 hours) before rolling.
4. Preheat the oven to 400F. Roll the disk of dough out between 2 large sheets of parchment paper into a 12" circle. Remove the parchment paper from one side and flip into a 9" pie pan. Peel off the second layer of parchment paper and slowly ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into the bottom of the plate with the other. Leave any overhanging dough in place. Refrigerate until firm (about 30 minutes).
5. Trim the overhang to 1/3" beyond the lip of the pie plate and fold the overhang under itself so the folded edge is flush with the edge of the pie plate. Flute the dough to flatten against the rim of the pie plate. Press a doubled 12" piece of foil inside the shell, folding the foil over the edges to shield. Add pie weights over the foil and bake for 20-25 minutes, or until the dough is light brown in color. Remove the foil and weights and bake until the crust is golden brown (5 to 10 minutes). Let cool on wire rack.
6. Puree 2 cups of the halved berries in a blender or food processor until smooth. Add the pureed strawberries to a medium saucepan over medium heat. Add sugar, pectin, and a pinch of salt and bring the mixture to a boil. Once it boils, increase the heat to medium-high and boil hard until the sugar and pectin are dissolved (about 1 minute). Off heat, skim foam from the surface with a large spoon.
7. Meanwhile, mix cornstarch and 1/4 cup cold water in a small bowl until already smooth. Off heat, add the cornstarch mixture to the strawberry puree then return to boil, stirring constantly. Simmer until the mixture becomes thick and clear (about 3 minutes). Off heat, stir in cinnamon, lemon juice, and vanilla. Reserve 1/4 cup of the glaze to the side for the topping and transfer the rest to a large bowl. Let cool to room temperature at 15 minutes.
8. Using a rubber spatula, fold the sliced strawberries into the large bowl of glaze, turning several times to coat the strawberries thoroughly. Turn the glazed strawberries into the pie shell and spread evenly. Place the remaining strawberry halves in a concentric circle on the top with the flat side down and the pointed ends pointed toward the center. Stir 2 tablespoons of water into the reserved 1/4 cup glaze to thin it out. Brush the glaze over the berry halves to finish the pie. Refrigerate until cols for at least 2 hours. Garnish with mint and serve.
9. Enjoy!

Fruit-Filled Dessert: Strawberry Mousse

Strawberry mousse is a light & fresh dessert that has a wonderful, smooth texture and is filled with plenty of sweet, succulent strawberries. 

Making a mousse out of a juicy fruit like strawberries can be tough. The sweet juice can interfere with the smooth texture all while providing a flavor that is far too subtle. to fix this, we processed the berries with a little sugar and salt before cooking them into a syrup. This intensified the flavor while limiting the moisture that got into the mousse. Keep reading below for this great recipe...

Strawberry Mousse

(makes 6 servings)

Ingredients

• 2lbs strawberries, hulled
• 1/2 cup sugar
• a pinch of salt
• 1 3/4 teaspoons unflavored gelatin
• 4oz cream cheese, cut into 8 pieces and softened
• 1/2 cup heavy cream, chilled
• 1/4 teaspoon vanilla extract

Directions

1. Cut some of the strawberries into 1/4" pieces until they can fill up 1 cup. Refrigerate until ready to be used for garnish. Pulse the remaining strawberries in a food processor or blender in 2 batches until most pieces are 1/4" to 1/2" thick. Transfer the strawberries to a bowl and toss with 1/4 cup sugar and the salt. Cover the bowl and let stand for 45 minutes, stirring occasionally.
2. Strain the processed strawberries through a fine-mesh strainer into a bowl. Measure about 3 tablespoons of juice into a small cup. Sprinkle the gelatin over the juice and let sit until the gelatin softens (about 5 minutes). Place the remaining juice in a small saucepan and cook over medium-high heat until reduced to 3 tablespoons (about 10 minutes). Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth.
3. While the juice is reducing, return the strawberries to the food processor and process until smooth. Strain the puree through a fine-mesh strainer into a medium bowl, pressing on the solids to remove the seeds and pulp. Discard any solids in the strainer. Add the strawberry puree to the juice-gelatin mixture and whisk until incorporated.
4. In a separate bowl, whip together the heavy cream and vanilla extract and whisk until foamy (about 1 minute). Whip harder until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff peaks form. Whisk the whipped cream into the strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours. Serve, garnished with diced strawberries.
5. Enjoy!

Scrumptious Strawberry Cream Swiss Roll

If you're looking for a great dessert that looks delightfully fancy, why not try a classic Swiss roll (sometimes known as a jelly or cream roll)? Its classic spiral shape make it look like it's baked like that, but truthfully you spread the cream on the already baked sponge cake, then roll it up after. 

For our recipe, we wanted to fill the Swiss roll with the taste of fresh berries. What better to use in April than fresh strawberries? For our filling, we created a simple strawberry whipped cream with some processed strawberries mixed in. To add yet another great variation in texture, we mixed in coarsely chopped strawberries. Keep reading below for this fantastic recipe...

Strawberry Cream Swiss Roll

(makes 8 servings)

Ingredients

SPONGE CAKE

• 4 eggs
• 1/2 cup caster sugar plus more for topping
• 2 tablespoons warm water
• 1 teaspoon vanilla extract
• 1/2 cup flour plus more for dusting

FILLING

• 1 cup heavy cream
• 1/3 cup caster sugar
• 4 tablespoons pureed strawberries
• 1/2 cup coarsely chopped strawberries

Directions

1. Preheat the oven to 375F.  Line the base of a Swiss roll or jelly roll pan with parchment paper. Brush the base and sides of the pan with melted butter and dust with flour.
2. In a large bowl, whisk together the eggs and sugar until light and fluffy, then add the water and vanilla extract. Sift in the flour, about a third at a time, and fold it into the egg mixture, adding more flour once incorporated until all the flour is in and incorporated.
3. Gently pour the mixture into the prepared pan and bake in the oven until the center of the cake is slightly springy (about 12 to 15 minutes).
4. Spread out a piece of parchment paper on a work surface and sprinkle evenly with caster sugar. Turn or invert the Swiss roll pan onto the sugared parchment paper and carefully remove the tin and parchment paper from the bottom of the cake.
5. Place a slightly damp, clean kitchen towel over the cake while it cools (this will keep it moist).
6. Hull and slice 1 cup of strawberries, then add to a blender or food processor. Process until blended into a puree. You want about 4 tablespoons puree, so add more sliced strawberries if needed. Hull and coarsely chop another 1/2 cup strawberries.
7. Whip the heavy cream until it begins to form soft peaks. Mix in the sugar until stiff peaks begin to form, then mix in the pureed strawberries. Fold in the chopped strawberries. Spread the whipped cream mixture over the sponge cake.
8. With the longest side facing you, roll up the Swiss roll away from you then transfer to a plate to serve. Sprinkle the cake with more caster sugar or dust with confectioners' sugar.
9. Enjoy!

Lemonade with a Twist: Strawberry Basil Refresher

Homemade lemonade is always a treat. Paired with strawberries and basil, it doesn't really get more refreshing than this unique blend of flavors. This update on a beloved classic is a must-try. Sip it by the pool, on the beach, while picnicking. It's a delightfully sweet drink that's paired best with relaxation. 

Making your own lemonade doesn't have to be complicated or time-consuming. Like we said, it's all about relaxing. If you don't feel like fussing, pick up some freshly squeezed lemon juice at the grocery store to blend with the rest of these ingredients. If you're a purist, you can squeeze the lemon juice yourself. You'll need about 14 lemons-- make sure to strain out seeds and pulp before you mix the juice in with everything else!

Strawberry Basil Lemonade

Ingredients:

For the strawberry-basil syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 pound strawberries, washed, hulled, and sliced 1/2 inch thick
• 3/4 cup tightly packed basil leaves (fresh from the garden if possible!)

For the lemonade:

• 8 cups cold water
• 2 cups lemon juice, chilled
• Ice

For the garnish:

• 1/2 pound strawberries, washed, hulled, and sliced 1/2 inch thick
• 1/4 cup tightly packed basil leaves

Directions:

1. Heat sugar and water in a medium saucepan over high heat. Stir until the sugar dissolves and the mixture comes to a boil.
2. Next add the strawberries and lower the heat to medium low. Allow mixture to simmer until the strawberries have softened, about 10 minutes.
3. Remove saucepan from the heat, add the basil leaves, and stir. Let the mixture cool for about 45 minutes.
4. Using a fine-mesh strainer set over a medium bowl, strain the syrup and throw away any solids. Cover it and refrigerate until ready to use.
5. Once the syrup has cooled in the fridge and you're ready to make lemonade, combine water, lemon juice, and 1 1/2 cups of the strawberry-basil syrup in a punch bowl or pitcher. 
6. Adjust the recipe to your tastes. Add more strawberry-basil syrup as needed.
7. Throw in some ice and garnish with the sliced strawberries and basil leaves.
8. Enjoy!

Summer Recipe: Red Sangria with Fresh Fruit

Nothing says summer like a chilled glass of crisp red sangria, filled with all the refreshingly fruity flavors of apples, oranges, and strawberries. An impressive drink to serve guests, it’s easy to put together and can be made ahead of time – always a plus when it comes to parties!

Prefer white sangria to red? No problem! Substitute dry white wine for red in this recipe, and instead of sugar use 3/4 cup of homemade mint simple syrup instead of sugar. Mix 1 cup of water and 1 cup sugar in a pan and let it boil, let the sugar dissolve, turn off the heat, and toss in a handful of mint leaves and let everything steep for an hour. Strain and refrigerate, voila!

Red Sangria with Fresh Fruit

(makes about 8 servings)

Ingredients: 

• 2 750-ml bottles dry red wine, like Cabernet Sauvignon or Merlot
• 1 cup brandy
• 1/3 cup sugar
• 1/2 cup triple sec
• 1 pound strawberries, hulled and halved
• 3 oranges, thinly sliced
• 3 limes, thinly sliced
• 2 apples, cored and diced

Directions:

1. Stir together the wine, brandy, sugar, and triple sec in a large pitcher.
2. Once the sugar is dissolved, add the fruit to the wine mixture and lightly “mull” the fruit to release their juices. Cover and refrigerate for at least two hours (or up to 24 hours).
3. Garnish each glass with a slice of fresh fruit before serving. If you’ve let the mixture refrigerate for more than just a few hours and feel like the fruit is getting mushy, you can put some fresh fruit into a glass and pour strained sangria into the glass.
4. Enjoy!