strawberry – TasteFood

Strawberry Crisp with Orange and Cardomom

June 3, 2020June 3, 2020by Lynda Balslev

Save some strawberries for this dessert crisp:

Now that it’s officially June, I am obsessed with strawberries. When June rolls around, I behave as though I haven’t seen a strawberry since, well, forever. Full disclosure: I live in California (a.k.a. the land of strawberries), so this is not the actual case. However this hoarding reflex – which I fully embrace – originated when I lived in Denmark, and I’m sticking to it.

Danish strawberry season is fleeting and fickle. If you are lucky, the season cooperates and strawberries will grow, almost before your eyes. It’s a window of time when there’s no holding back; when the name of the game is to gorge on the berries while you can, ever aware that this moment will soon pass. Any surplus that you can’t devour (bless you) or bake into a nightly rotation of berry-full desserts, are frozen and preserved for later consumption as a nostalgic taste of summer sunshine during the dark winter months.

Now that I live in California and there’s less urgency in stocking up on these summery berries, I still revel in the memory and indulge in over-consumption. And when I’ve tired of stuffing my face with fresh berries, I add them to easy desserts, such as this fruit crisp.

Strawberry Crisp with Orange and Cardamom

Active time: 15 minutes
Total time: 45 to 65 minutes, plus cooling time
Serves: 6 to 8

Topping:
1 1/2 cups all-purpose flour
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut into ½-inch cubes
1/4 cup chopped almonds (optional)

Filling:
2 pounds strawberries, hulled, halved if small, quartered if large
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Pinch of salt

Make the topping: Combine the flour, sugars, cardamom, cinnamon, and salt in bowl of a food processor. Pulse once or twice to combine. Add the butter and pulse until the topping resembles coarse meal. Transfer to a bowl and mix in the almonds, if using. Cover the bowl and chill until use. (The topping may be made up to one day in advance.)
Heat the oven to 375°F.
Combine all of the filling ingredients together in a bowl and gently stir to combine. Spoon the filling into an 8 by 8-inch baking dish or 6 to 8 individual ramekins. Evenly cover with the topping. Transfer to the oven and bake until the top is golden and the fruit is bubbling, 45 to 50 minutes for the baking dish, 30 to 35 minutes for the ramekins. Remove from the oven and cool to lukewarm or room temperature before serving, to allow the flavors to develop. Serve with whipped cream or vanilla ice cream.

Baking, cake, Desserts, Fruit

Orange Spiced Pound Cake with Strawberries and Cream

April 28, 2019April 13, 2020by Lynda Balslev

Add a little spice to your … pound cake?

Who doesn’t like a buttery-rich pound cake? Pleasingly simple – it’s comfort food for adults and kids alike. And while pound cake is always a winner as-is, its simplicity is also an inviting canvas, amenable to garnishes (whipped cream anyone?) and fruity additions, such as citrus and berries. A brush of syrup on the just-baked cake, takes it to yet another level, infusing each crumbly bite with the tang of flavor, such as orange or lemon, while saturating the entire loaf with a luscious moistness.

With this for inspiration, I went all out and piled on the extras in this pound cake recipe, with fragrant orange zest and ground coriander infusing the batter, and a pile of syrupy strawberries and fluffy cream adorning the plate. The coriander might sound unusual, but it’s a dark horse worth considering when it comes to desserts. Often associated with savory food and Asian cuisines, ground coriander is mildly floral and nutty, and brings a subtle perfume and flavor to sweets. It’s also exceptionally compatible with citrus, such as orange. In this recipe, I created an orange and coriander syrup to baste and moisten the cake and coat fresh strawberries, which are spooned over the top before serving.

Coriander Spiced Pound Cake with Strawberries

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes, plus cooling time
Makes one 8 by 4-inch loaf – approximately 8 servings

Syrup:
2/3 cup sugar
2/3 cup water
1 teaspoon coriander seeds, lightly toasted, coarsely chopped

Pound Cake:
3 large eggs, room temperature
1/4 cup whole milk
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup granulated sugar
1 teaspoon ground coriander
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature

Garnishes:
1 pound strawberries, hulled, halved (or quartered if large)
1 cup heavy cream
2 teaspoons sugar
1/4 teaspoon vanilla extract
Finely grated orange zest

Prepare the syrup:
Combine the sugar, water, and ground coriander seeds in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool completely before straining. Once cool, strain the syrup into a bowl and set aside 2 tablespoons syrup for the strawberries.

Prepare the pound cake:
1. Preheat the oven to 350°F. Butter and flour an 8 by 4-inch loaf pan lined with parchment paper. Butter the paper and lightly dust the pan with flour.
2. Whisk the eggs, milk, zest, and vanilla in a small bowl.
3. Briefly mix the flour, sugar, coriander, baking powder, and salt in a bowl of an electric mixer to blend. Add the butter and half of the egg mixture and beat for 1 minute to aerate. Add the remaining egg mixture in 2 batches, beating 20 seconds after each addition.
4. Pour the batter into the prepared pan and spread evenly. Bake until a bamboo skewere inserted in the center comes out clean, 50 to 60 minutes.
5. Transfer to a rack, pierce the top of the cake with the skewer, and brush the top of the cake with some of the syrup. Cool for 10 minutes, and then turn the cake out onto the rack. Pierce the sides and bottom of the cake with the skewer and brush with more of the syrup. Cool completely. (The flavors will develop as the cake cools.)
5. Before serving prepare the garnishes. Toss the strawberries and the 2 tablespoons syrup in a bowl. Beat the cream, sugar, and vanilla in the bowl of an electric mixer until soft peaks form.
6. To serve, cut the pound cake into 3/4-inch slices. Spoon some of the strawberries over the cake. Top with a dollop of whipped cream and garnish with orange zest.

Baking, cake, cookbook, Desserts, Fruit, Wine

Strawberry Cake and TasteFood News

May 20, 2017July 22, 2018by Lynda Balslev19 Comments

It’s almost summer, and we deserve cake.

I am so excited to share with you 2 pieces of good news about TasteFood. It’s been a little quiet here on the blog lately, in large part due to 3 book projects I’ve been busy working on. I am happy to announce that the first book The Little Pink Book of Rosé, is now available for pre-order! It’s a light and sparkly little gift book, filled with quips, quotes and fun facts about rosé (my favorite summer wine), as well as 20 sweet, savory, and drinkable rosé recipes which I developed.

Now for the second piece of big news: As of June 8, TasteFood will be a syndicated weekly column coming to a newspaper near you! This means that you will be able to read TasteFood in many of your local papers throughout the U.S. each week. Once the dust settles, I’ll be developing a newsletter that will tie in news about my cookbooks, blog, and column. Finally and most importantly, I would love to hear from you! Leave a comment, ask questions, let me know about recipes, cuisines, or cooking topics you would like to read about, either here on the blog or the email address provided in my column – your feedback is highly valued!

So, now it’s time for cake…

Strawberry Cake

While nothing beats fresh sun-sweetened strawberries, au natural or swiped through a dollop of whipped cream, put aside a pint or two to make this simple cake. It’s light and simple, gently sweetened and generously studded with as many strawberries you can fit. I halved the jumbo-sized strawberries in the pictured cake, but recommend quartering them if very large, so they’ll begin to break down while baking, making a luscious juicy mess. Serves 6 to 8.

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

1. Preheat the oven to 350°F (180C). Butter a 9-inch (23cm) pie or gratin dish.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
3. Combine the butter and the 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla and almond extracts, and 1 teaspoon lemon zest. Add the flour and mix to thoroughly combine without over-mixing. 4. Pour the batter into the prepared dish and spread evenly. Arrange the strawberries, cut-sides down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy – and reserve the rest for serving. Sprinkle the top of the cake with the 1 tablespoon sugar.
5. Bake the cake until the top is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack and sprinkle with 1 teaspoon lemon zest. Cool slightly and serve lukewarm or at room temperature with whipped cream and extra strawberries (if you haven’t already eaten them!)

Desserts, Fruit, gluten-free

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

April 5, 2016July 22, 2018by Lynda Balslev5 Comments

Trifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle of streusel. In this recipe, I’ve made an almond and toasted quinoa streusel. The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes about 6 large servings or 12 small servings, depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb, ends trimmed, cut into 1/2-inch pieces
2/3 cup sugar, or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa, rinsed
1/2 cup sliced almonds
1/4 cup shaved coconut
3 tablespoons maple syrup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries, quartered

Make the compote:
Combine all of the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb releases its juices. Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened, about 20 minutes. Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F. Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes, stirring occasionally. Remove from the heat and stir in the almonds and coconut.
Whisk the syrup, oil, vanilla, cinnamon, and salt in a small bowl. Pour over the quinoa and stir to combine. Spread the streusel in the pan and transfer to the oven. Bake until deep golden brown, about 25 minutes. Remove and cool.

Whip the cream:
Combine the cream, sugar, and vanilla ingredients in the bowl of an electric mixer. Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses. Top with cream. Add a layer of strawberries over the cream and top with more cream. Garnish with the streusel. Serve immediately or refrigerate for up to 1 hour before serving.

Baking, cake, Desserts

Strawberry Cake

June 12, 2015by Lynda Balslev9 Comments

Reprinted from the TasteFood archives, because it’s the end of the school year, and we all deserve cake.

More strawberries, you say? You bet. I am greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas, and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems to be the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess. Recipe adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla, and 1 teaspoon lemon zest on medium speed. Add the flour and mix to combine without over-mixing. Spread the batter in the prepared dish. Arrange the strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy. Sprinkle the top of the cake with the 1 tablespoon sugar.

Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack to cool. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature with whipped cream.

Desserts, Fruit

Strawberry Phyllo Stacks

March 31, 2015March 31, 2015by Lynda Balslev6 Comments

I’ve been on a strawberry bender. They are impossible to ignore. Strawberries are in season now in California, and it’s too easy to simply gobble up a pint or two (or four) from the farmers market with each visit. Like all fruit and vegetables that reign supreme during their seasonal heyday, strawberries are the life of the party while they last. But even a good thing can become redundant, and that’s when our duty as a cook takes over. It is up to us, like gracious hosts, to showcase our seasonal gifts in fresh and flattering ways, so that we never (God forbid) grow tired of them.

This recipe brings a little phyllo dough to the mix, literally elevating the strawberry in a dramatically stacked presentation between layers of sugary phyllo and mascarpone cream. While they take some prep time, the phyllo sheets can be made in advance. The outcome is a light and luscious dessert, elegant yet simple, showcasing the lovely and ever-appealing strawberry.

Strawberry Phyllo Stacks (Napoleons)
Makes about 12

Phyllo:
1 package frozen phyllo sheets, defrosted overnight in refrigerator
1/2 cup unsalted butter, melted
1/2 cup granulated sugar

Cream filling:
8 ounces mascarpone cheese, room temperature
1 cup heavy cream
3 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract

1 pound strawberries, hulled, sliced 1/4-inch thick, plus 6 large strawberries, stems intact, halved lengthwise.
Sifted confectioners sugar for dusting

Prepare the phyllo squares:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Unroll the phyllo dough and place one sheet on a work surface. Cover the remaining dough with plastic wrap and a damp kitchen towel to prevent drying.
3. Lightly brush the phyllo sheet with the melted butter. Sprinkle a light layer of sugar over the butter. Place a second phyllo sheet over the dough. Brush with butter and sprinkle with sugar. Repeat with 2 more sheets.
4. With a sharp chef’s knife cut the stacked phyllo sheets into 12 squares (4 across the sheets’ long side x 3 across the short side). With a spatula, transfer the squares to the prepared baking sheets. Bake in the oven until golden, 6 to 8 minutes. Remove from the oven and cool completely on racks.
5. Repeat this process until you have used all of the phyllo dough – you will have about 36 squares. (The phyllo squares may be prepared up to one day in advance. Place in an airtight container and separate each layer with parchment paper. Store at room temperature.)

Prepare the napoleons:
1. Beat the filling ingredients in the bowl of an electric mixer fitted with a wire attachment until stiff peaks form.
2. Arrange one phyllo square on a work surface. Spread one tablespoon of the filling over the square. Arrange 2 to 3 strawberry slices on the cream. Smear a little cream over the strawberries, then place another phyllo square on top and gently press to adhere Repeat the layering process one more time and finish with a phyllo square. Place a small dollop of cream in the center of the phyllo and top with a strawberry half, cut-side down. Transfer to a plate. Repeat with the remaining ingredients.
3. Dust with the napoleons with confectioners sugar and serve immediately.

Desserts, Fruit

Strawberry Rhubarb Cobbler

June 5, 2013April 14, 2020by Lynda Balslev11 Comments

~ Strawberry Rhubarb and Lemon Cobbler ~

Strawberries, rhubarb and lemon muddle together in this impossibly bright cobbler crowned with a crumbly lemon flecked dough. The bubbling fruit can barely contain itself, and neither can we when this is served for dessert.

Strawberry Rhubarb Cobbler
Serves 6

For the filling:
2 cups diced rhubarb
1 pound strawberries, hulled, sliced 1/4-inch thick
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
2 teaspoons finely grated lemon zest
1/4 teaspoon ground cinnamon

For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup heavy cream
1 egg
1 teaspoon finely grated lemon zest

Make the filling:
Combine all of the filling ingredients together in a bowl and toss to combine. Let stand at room temperature for 20 minutes.

Make the topping:
Combine the flour, sugar baking powder, salt and butter in bowl of a food processor. Pulse until dough resembles coarse meal. Add cream and egg; pulse until dough comes together. Pulse in lemon zest.

Spoon strawberries into a baking pan or individual ramekins. Drop spoonfuls of the topping over the fruit. Bake in a pre-heated 350 F. oven until the topping is golden and the filling is bubbly, 30-40 minutes. Remove from oven and cool slightly. Serve slightly warm or at room temperature. The flavors will develop as the cobbler cools. Serve with creme fraiche.

Baking, Desserts, Fruit

Strawberry Buttermilk Cake

May 5, 2013June 12, 2015by Lynda Balslev22 Comments

~ Simple Strawberry Buttermilk Cake ~

More strawberries, you say? You bet. I become greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Baking, cake, Desserts, Fruit

Simple Strawberry Cake

May 8, 2012June 12, 2015by Lynda Balslev27 Comments

I managed to save the strawberries in this cake before they were devoured au naturel. Fresh strawberries usually don’t last long enough in our house to be put to baking use, disappearing in a blink of an eye, before you can say “strawberry shortcake.” When I came home from the market today with an armload of ridiculously plump organic strawberries, I was prepared to defend my purchase. I knew that any unsupervised pints would quickly go missing from the kitchen counter, so I placed a few baskets in strategic locations as a diversion from the extra pound I stashed to bake this lovely cake.

Strawberries and spring sing simplicity to me – pardon the alliteration. It’s a time to celebrate fresh seasonal ingredients as naturally as possible, with little fuss and adornment. This simple cake is an adaptation of a recipe from Martha Stewart. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).

Desserts, Fruit, gluten-free, Summer, Tians and Casseroles

Summer Berry Tian

June 17, 2011July 2, 2018by Lynda Balslev16 Comments

~ Strawberries, raspberries, blueberries: summer in a dish ~

This berry tian highlights the ease of summer in its simplicity of ingredients and preparation. The season’s best fruit – strawberries, blueberries and raspberries -are blanketed with a cardamom-infused custard and baked, resulting in a refreshing and delightful dessert. Tian is a french word for a shallow earthenware casserole, often gratineed, an appropriately simple and elegant name for this dish. Enjoy warm or chilled.

~
Summer Berry Tians (Clafoutis)

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) tians

Unsalted softened butter for greasing the tians
1 tablespoon plus 1/3 cup granulated sugar
12 ounces mixed berries, such as blueberries, raspberries, quartered strawberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the tians to the oven and bake until the tops are tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the tians with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.