Strawberry Love

Summer is coming in we need to start finding great summertime recipes to enjoy with the family, and strawberry is one of the berries always available! Check out these great recipes form
Strawberry and Pistachio Yogurt Tart Ingredients For the crust: 1 egg yolk 1 Tbs. water 1/2 tsp. almond extract 3/4 cup (4 oz./125 g) all-purpose flour 1/2 cup (2 oz./60 g) almond flour 1/3 cup (3 oz./90 g) sugar 1 tsp. ground cardamom 1/2 tsp. kosher salt 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into cubes
For the filling: 3 eggs 1 cup (8 oz./250 g) whole-milk Greek yogurt 1/3 cup (3 oz./90 g) sugar 1 tsp. vanilla extract 1/2 tsp. kosher salt
For the topping: 2 Tbs. water 2 Tbs. sugar 1/8 tsp. ground cardamom 3 cups (12 oz./375 g) strawberries, halved through the stem end 2 Tbs. finely chopped pistachios 1 Tbs. finely grated lemon zest Directions:
To make the crust, in a small bowl, whisk together the egg yolk, water and almond extract. Set aside.

In the bowl of a stand mixer, using a handheld whisk, whisk together the all-purpose flour, almond flour, sugar, cardamom and salt. Attach the bowl to the mixer and fit with the flat beater. With the mixer on low speed, add the butter and beat until pea-size pieces form, 1 to 2 minutes. Slowly stream in the egg yolk mixture and beat until the dough just comes together, 1 to 2 minutes.

Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 1 hour.

Roll out the dough into a 13-inch (33-cm) round about 1/8 inch (3 mm) thick. Fold the dough round in half and carefully transfer to a 10-inch (25-cm) tart pan with a removable bottom; pat it firmly into the bottom and up the sides of the pan. Refrigerate the tart shell for 30 minutes.

Meanwhile, preheat an oven to 375°F (190°C).

Prick the bottom of the dough all over with a fork. Bake until the crust is starting to set on the bottom, about 20 minutes. Transfer to a wire rack and let cool slightly while you prepare the filling.

To make the filling, in a bowl, whisk together the eggs, yogurt, sugar, vanilla and salt. Pour into the warm crust and bake until set, about 15 minutes. Transfer the pan to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.

To make the topping, in a small saucepan over medium-high heat, combine the water, sugar and cardamom and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.

To finish the tart, arrange the strawberries decoratively on top of the tart as desired. Brush the strawberries lightly with the cardamom syrup (you may not need all of it). Sprinkle with the pistachios and lemon zest, cut the tart into slices and serve. Serves 8.

A touch of cardamom adds layers of flavor to both the crust and the simple syrup that’s brushed over the fruit. Keep in mind that the baked tart needs to be refrigerated for at least 4 hours or up to overnight.

Williams Sonoma Test Kitchen
Fresh Strawberry Ice Cream SOURCE: Ingredients: 3 cups half-and-half 6 egg yolks 1 cup sugar Pinch of salt 2 cups sliced strawberries 1 tsp. vanilla extract Directions:
In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.

In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart. 

Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.

Williams-Sonoma Kitchen.
Extra recipe for Strawberry Jam SOURCE: Fresh Strawberry Jam Recipe
4 cups finely chopped strawberries

1 cup sugar

1 large lemon

Place berries with sugar and the juice and zest from the lemon into a heavy bottomed pot over medium heat.  Cook stirring often until mixture has reduced almost in half and has thickened.  Store jam in a clean jar for up to 2 weeks in the refrigerator. 

Pro Tips:

If you can’t eat this much jam in 2 weeks, freeze a portion to be enjoyed at a later time.

Berries will get sweeter as the season progresses, cut back on the sugar to taste.