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Strawberry Sorbet
Ripe, sweet strawberries become even more lush when transformed into sorbet. And when it comes to this transformation, the process requires no special equipment – just a blender. If you read about my nectarine sorbet or Mexican ice cream, you know that I favor no-churn desserts. A simple process creates decadent flavor, and as the weather gets warmer I seem to crave both. Made from just a few ingredients, this dairy-free alternative to ice cream and frozen custard can also be layered with them parfait-style. Let it settle between rich vanilla scoops or use it to top a cocktail (or mocktail), and it will impart strong berry flavor as it…
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The Spring Kitchen: Cooking with Seasonal Vegetables and Fruit
Thanks to an early burst of spring at the market, I have been thinking about the seasonal produce soon to make its way to our tables. The dish that made its way to mine, sesame asparagus with roasted plums, was so vibrant that I was told it looked like roses and stems. With its green spears and crimson pieces of fruit, it likely will return for spring gatherings and holidays. Certainly the flavor of toasty sesame and the tangy sweetness of roasted plums is something I look forward to sharing again. As bits of spring soon will surface everywhere, here are some tips on how to make use of the…
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Strawberry Peach Galette
A galette in French, a crostata in Italian, use either name to refer to this rustic pocket of strawberries and peaches. Where tarts and pies assume the form of their pan, the galette takes shape as you pleat and fold thinly rolled dough around its filling. As it bakes in the oven, the crust will become flaky, the fruit will bubble, and some may even nestle into a buttery fold or spill over the side. Not to worry. Neither a galette nor a crostata will be ruined by a bit of bubbling strawberry juice that escapes. If you peek through the oven door, you might even catch these little eruptions.…
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Grapefruit Brûlée Mocktail with Thyme
There is nothing quite like the crackle of a spoon breaking through a layer of nearly-burnt sugar. Often the sensation presents itself after being served crème brûlée, where the caramelized top classically hides vanilla custard, but it also can be enjoyed when diving through the surface of a brûléed grapefruit. In the latter case, your treat is a spoonful of tangy, sweet citrus with a crisp, toasty coating. This mocktail recipe captures the flavor of grapefruit brûlée in a refreshing way for those times when you’d prefer a glass to a spoon. Sometimes it’s impractical to serve grapefruit halves with the rest of your meal, or maybe it’s too scorchingly…
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Lemon Tart
Cheerily yellow and refreshingly tart, this classic treat will make you feel as if you’re enjoying a slice of tarte au citron from a bakery in France. I prefer my lemon filling on the puckery side and add extra sweetness on top with a full layer of powdered sugar. Each slice can be customized to the preferences of family and friends, making this sunny dessert ideal for holidays and entertaining. Ingredients Pastry 1 ¼ cups all-purpose flour 2 tablespoons confectioners’ sugar ¼ teaspoon salt 6 tablespoons chilled unsalted butter 1 egg yolk ½ teaspoon vanilla extract 2 tablespoons ice water Lemon Curd Filling ¾ cup fresh lemon juice Zest from…
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