This is not the first (nor will it be the last) strawberry-related recipe you’ll see on this blog. I absolutely love strawberries and I thoroughly enjoy trying new recipes which feature them. As I was flipping through my July edition of Bon Appétit, I came across a delightful section devoted to tasty frozen treats.
I totally love making ice cream here in my kitchen. There is something so pure and delicious about a well-made batch of rich ice cream. I don’t have to wonder what sort of preservatives might be lurking beneath the surface, nor do I have to consider how many artificial flavors are taking the place of good, clean ingredients.
I think the last time I posted I lamented the sluggishness of the oncoming spring weather here in Omaha. Well, surprise surprise, it’s still not here. We’ve had freezing rain, snow, rain, clouds, wind, and pretty much everything else you can think of that isn’t spring weather. To top off the disappointing weather, I have been deep in finals for this semester at school.
With this easy version of strawberry shortcake, I hoped to usher in the sun, the budding trees, and the singing birds. For the moment, it lifted our spirits, but ultimately, spring has yet to be sprung here in my lovely city.
This isn’t so much a shortcake as it is a sponge cake. It’s light and airy due to the whipped egg whites, but it retains a tender cake texture because of the egg yolks, sugar, and small amount of flour.
What I love so much about strawberry shortcake is that there are many variations or additions one can make. For instance, one could add Cointreau or Grand Marnier to the strawberries as they macerate. Instead of a liqueur, one could add a splash of balsamic vinegar or even the seeds from a vanilla pod.
As for the cake, I could see orange zest as being a nice addition to the batter. Or perhaps a dash of cardamom for a floral note? I enjoy adding fresh herbs to my desserts and I think a little fresh thyme would be lovely in the batter!
Yes…it’s true. The past two weeks have been two of the busiest weeks so far this year. School is really throwing down and it seems like just when I have it all under control, my classes knock me down again. Oh, and I should mention our furnace died earlier this week and it’s winter in the midwest. Stressed! Fear not, though, as a new furnace is being installed at this very moment!
My sincere apologies to all of you dear and devoted readers. You are out there, right?
I have only made a few things worth sharing in the last two weeks – ramen and some lovely snacks I brought to an Oscar party.
Now, this dish was no easy feat. Just ask David Chang, as it was his recipe I followed. I’m absolutely loving my Momofuku Cookbook and I’ve been trying to make at least one thing from it every week. The ramen broth was quite an ordeal. I had to order five pounds of pork bones from the butcher and then wait. And wait. After about five days, I got the call that they were ready. I had all the other necessary ingredients: kombu, dried shiitake mushrooms, scallions, chicken legs, smoky bacon, onion, and carrots. I couldn’t wait. Into the oven went the pork bones!
Just let me tell you, after all was said and done, after all the roasting, simmering, and waiting – the flavor of the broth was divine. I wish I could hug David Chang and thank him for bringing something so amazing into my life.
I absolutely love America’s Test Kitchen and everything related to it. I love the magazines, the cook books, the shows on public television – all of it. I love that novice or expert chefs alike can try something new, knowing it has been tested and retested until it is “perfect.” However, I also love that I can still alter or change the recipes to make them my own.
In my opinion, this strawberry cake was almost perfect. The problem arose in the frosting department, but we’ll get to that later.
But before that, I’ll tell you what I loved about this cake. First of all, it was beautiful to look at. But this cake wasn’t just all beauty and no substance, nosiree. This cake was a genius on the inside. The cake itself was light and airy, with a faint pinkish color to indicate that it was, in fact, made from strawberries. Tucked inside were fresh sliced strawberries to add a pop of freshness and bright color when served and eaten.