Tradisionele resepte

Smaak toets: beste aarbei -konserwe

Smaak toets: beste aarbei -konserwe

Ons het 16 variëteite aarbei -blikkies en smere probeer, en ons het ons gunsteling vrugtekeuse gekry.

Met fyn vrugtebakkies in die spesialiswinkel wat $ 1 of meer per ons kos, wou ons goeie konfyt vind teen daaglikse supermarkpryse. Eerstens 'n bietjie oor definisies: Volgens die FDA moet konfyt (ook bekend as konfyt) of vrugtesmeer gekapte of heel vrugte bevat wat met suiker gekook word (dit is wat dit bewaar). Jellies kan egter heeltemal van sap gemaak word - en nie noodwendig slegs van die vrugte op die etiket nie. Vir die volle vrugte -effek hou ons van konfyt.

BESTE VERLAAGDE SUIKER: Welch se verminderde suiker -aarbei -smeer, $ 3,19 (18,8 onse)
Hierdie smeer het 'n effens dunner tekstuur as ander omdat water die eerste bestanddeel is (dit help om die hoeveelheid suiker te verminder). Andersins, geen kunsmatige versoeters nie, net 'n volle vrugtegeur. (20 kalorieë, 5 g suiker per eetlepel)

Om gesond te eet behoort nog steeds heerlik te wees.

Teken in op ons daaglikse nuusbrief vir meer wonderlike artikels en lekker, gesonde resepte.

BESTE VRUGTEVERSPREIDING: Crofter's Premium Spread Aarbei, $ 3,49 (10 onse)
'N Plakkaatkind vir organiese produkte: stukkies sade en vrugte, slegs vyf bestanddele, en dit bevat min kalorieë. Ons was mal daaroor dat hierdie konfyt nie te soet is nie. (35 kalorieë, 8 g suiker per eetlepel)

BESTE BEHOUD: Smucker's Strawberry Preserve, $ 3,29 (18 onse)
Elke lepel was vol vrugte, en dit het net lekker gelyk: glansend, met 'n helder robynkleur. (50 kalorieë, 12 g suiker per eetlepel)

UIT DIE TOETSKOMBUIS: 3 wenke om te kook met vrugtesmeer en konfyt, verder as PB&J.

1. Maak vensterruitkoekies. Rol deeg tot 1/8-inch dikte op 'n meelbestrooide oppervlak, sny met 'n 2-duim-reghoekige koekiedrukker en gebruik dan 'n 1-duim-reghoekige snyer om middelpunte van die helfte van die koekies te verwyder. Bak en laat koekies afkoel en smeer dan ½ teelepel konfyt oor die middel van 'n hele koekie; bedek met 'n gesnyde koekie wat met poeiersuiker besprinkel is.

2. Versoet jou parfait. Maak 'n vinnige en gesonde parfait deur gewone, vetvrye Griekse jogurt met granola en die vrugte wat jy verkies, te smeer. Bedek met 'n besprenkeling vars bessies.

3. Skep 'n vinnige glans. Meng u gunsteling vrugtesmeer of bewaar met 'n bietjie asyn of suurlemoensap, en gebruik dan 'n deegborsel om 'n dun laag bo -op die hoender, vark of lam te smeer om 'n soet geur te gee, ongeveer 10 minute voordat dit gaar is. Om die verspreiding makliker te maak, verhit u die glans ongeveer 10 sekondes in die mikrogolfoond.

HOE ONS TOETS

Metode: 'N Paneel van Kooklig personeel het drie blinde proeë van 16 konfyt en vrugtesmeer bygewoon.

Voedingsriglyne: Ons het gebak met hoogstens 50 kalorieë en 12 g suiker per eetlepel getoets, en vrugte as die eerste bestanddeel; en vrugtesmeer met hoogstens 45 kalorieë, 10 g suiker en vrugte as die tweede bestanddeel.


Smaak toets: Strawberry Jam

Ons het 16 proeërs gevra om 15 aarbei konfyte en konfyt op witbrood te proe. Ons vrywilligers het nie gesukkel om potensiële wenners te identifiseer nie, en die resultate was so naby dat die voedselafdeling 'n tweede keer moes ingaan vir 'n voorsmakie. Die resultate:

Eerste plek:

Welch se aarbeie smeer ($ 3,53 vir 32 oz.)

Die 'klassieke' tekstuur en 'helder' geur het Welch se verspreiding reg bo -aan die lys verhoog. 'Dit is presies hoe ek wil hê my konfyt moet proe', het 'n gelukkige vrywilliger gesê. En met inagneming van die grootte van die pot, is hierdie konfyt ook begrotingsvriendelik.
50 kalorieë per eetlepel.

Eerbare vermelding:

Gedney State Fair Strawberry Preserves ($ 3,99 tot $ 4,29 vir 16,5 oz.)

Hierdie gebak, gemaak van net suiker, aarbeie, vrugtepektien en sitroensuur, is so naby aan tuisgemaakte as wat dit kom. Ons proeerders was mal oor die 'lekker tert' en 'uitstekende bessiesmaak'.
50 kalorieë per eetlepel.

Smucker's Strawberry Preserve ($ 2,59 tot $ 2,69 vir 12 oz.)

Hierdie beroemde verspreiding is beïndruk met sy dik, dik tekstuur, maar dit smaak vir sommige toetsers 'n bietjie te gaar.
50 kalorieë per eetlepel.

Tiptree Little Scarlet Strawberry Conserve ($ 17,99 vir 12 oz.)

Tasters het die aarbei -geur as te subtiel beskou, maar hulle waardeer die gladde tekstuur met afwisselende stukke.
54 kalorieë per eetlepel.

Smucker se lae suiker bewaar ($ 2,69 tot $ 2,79 vir 10 oz.)

Proeerders het dit moeilik gevind om die helderrooi kleur en die tekstuur van die gom te verbygaan, maar die smaak was onverwags vol bessies.
25 kalorieë per eetlepel.

Stonewall Kombuis Strawberry Jam ($ 3,50 vir 4 oz. $ 7,75 vir 13 oz.)

Hierdie konfyt was glad of klonterig en lyk meer soos 'n vrugtepuree. Dit het net gemiddeld in geurgraderings gekom.
45 kalorieë per eetlepel.

St. Dalfour -aarbeismeer ($ 3,99 tot $ 4,99 vir 10 oz.)

Testers beskryf die tekstuur daarvan as dik en weelderig, maar baie het gevind dat die smaak te soet was.
70 kalorieë per eetlepel.

Tiptree Strawberry Fruit Spread ($ 4,99 vir 10 oz.)

Proeerders hou van die stukke heel bessies in hierdie verspreiding. Hulle het egter gedink dat die soetigheid die aarbeismaak oorweldig.
40 kalorieë per eetlepel.

Polaner smeerbare vrugte met aarbeie ($ 2,69 vir 10 oz. $ 3,49 vir 15,25 oz.)
Tasters hou nie so baie van die smaak van hierdie een as van ander nie, maar komplimenteer die mooi, gladde tekstuur daarvan.
40 kalorieë per eetlepel.

Cascadian Farm Strawberry Fruit Spread ($ 3,59 vir 10 oz.)

Hierdie verspreiding het 'n helder aarbei -geur, maar was nie soet soos sommige ander nie.
40 kalorieë per eetlepel.

Bonne Maman Strawberry Preserve (4,39 vir 13 oz.)

Hierdie een het 'n ryk, intense geur, maar was te taai en soet vir sommige proeërs.
50 kalorieë per eetlepel.

Smucker's Simply Fruit Aarbei ($ 2,79 tot $ 2,89 vir 10,25 oz.)

Proeerders het die stukke gemis in hierdie uiters gladde keuse. Hulle het egter opgemerk dat dit net die regte soetheid het.
40 kalorieë per eetlepel.

Grondboontjiebotter & amp Ernstig Aardbeikonfyt ($ 4,99 vir 10,5 oz.)

Alhoewel dit teleurstellend dun en loperig was, het hierdie 'n goeie balans tussen vrugte en soetheid.
40 kalorieë per eetlepel.

365 Aarbei -vrugtesmeer ($ 2,29 vir 10 oz. Slegs volvoedsel)

Dit was maklik om hierdie gladde, helder jellie te smeer, maar dit het beslis nie 'n vars aarbei -geur gehad nie.
35 kalorieë per eetlepel.

Held Aarbei Bewaar ($ 3,85 vir 12 oz.)

Hierdie gebak is so soet, sommige proeerders het gedink dat dit soos lekkergoed lyk. Ander hou van die gladde tekstuur met klein stukkies vrugte.
50 kalorieë per eetlepel.


Was die aarbeie in koue water en dreineer deeglik. Hou dit vas en gooi die doppies weg.

Meng die bessies met die suiker in 'n groot pan van vlekvrye staal of emalje en laat dit vir 3 tot 4 uur staan.

Laat die aarbeie in 'n medium kastrol stadig kook, af en toe roer. Voeg die suurlemoensap by.

Kook vinnig oor medium hitte totdat die aarbeimengsel helder is en die stroop verdik is, of ongeveer 15 minute.

Skink of gooi die aarbei in warm, gesteriliseerde flesse en laat 1/4-duim kopruimte.

Verwerk vir 10 minute in 'n kookwaterbad.

Koel af en bêre in die yskas totdat dit gereed is om te gebruik.

Hoe om te toets vir jellende punt van konfyt, jellies en bewaring

  • Temperatuur: As jy 'n lekkergoedtermometer gebruik, kook die konfyt tot 220 grade F of 8 grade bo die kookpunt. Trek elke 1 000 voet hoogte bo seespieël 2 grade af.
  • Vriestoets: Sit 'n paar klein bordjies in die vrieskas. Begin aan die einde van die kooktyd. Gooi 'n bietjie konfyt op 'n yskoue bord. Sit dit terug in die vrieskas vir 2 minute. As die konfyt effens rimpel as dit saggies met u vinger gestoot word, is dit klaar. As dit nog loperig is en u vinger daardeur loop, moet u verder kook en binne 'n paar minute weer toets.
  • Koue lepeltoets: Sit 'n paar metaallepels in die yskas. Doop 'n koue lepel in die kokende jellie en lig dit op. Laat dit van die lepel afloop. As twee druppels bymekaarkom en van die lepel afval, is die konfyt klaar.
  • Een pint vars aarbeie weeg ongeveer 12 gram. 'N Houer van 1 pond, sodra die aarbeie afgedop is, weeg ongeveer 12 tot 14 gram.
  • As die aarbei behoorlik opgestel is en u veilige inmaakpraktyke volg, hou die potte tot 'n jaar op 'n koel, donker plek soos u spens.
  • As jy nie seker is of jou konfyt behoorlik ingemaak is nie, bêre dit in die yskas en geniet dit binne 'n maand.
  • Wees geduldig as die aarbeimengsel nie die gelpunt bereik nie, dit kan langer neem, afhangende van hoogte, grootte van die bondel, grootte van die pan en die kookplaat. Die regte temperatuur kan nie bereik word voordat genoeg water verdamp het nie, dus as die bessies 'n hoë waterinhoud het, duur hierdie proses langer. Deur die suiker vooraf op te warm, kan dinge help bespoedig.

Wat is die verskil tussen Strawberry Jam en Strawberry Preserve?

Konfyt en konfyt word op baie soortgelyke maniere gemaak en het 'n soortgelyke smaak, maar daar is een groot verskil. Konserwate word gewoonlik met heel vrugte gemaak, sodat die verspreiding groter stukke vrugte het as konfyt, wat gereeld van fyngemaakte vrugte gemaak word vir 'n gladder tekstuur.


Die beste resepte

Die spar teena agnel. Heg 'n lekkergoedtermometer aan die kastrol.



Net reg Strawberry behou die Washington Post



Aarbei Bewaar Koek



Panna Cotta Strawberry Jam Eet Boutique Food Gift Love

1 knoffelhuisie fyngekap.


Suidelike lewende aarbei behou resep.

Perfekte aarbei behou 25 Junie 2007. Hierdie erfstukresep lewer die lekkerste resultate as u klein eenvormige bessies kies waarvan minstens 'n kwart onderryp is.
Kook af en toe roer af en toe tot suiker oplos.
2 koppies 8 oz vars gerasperde skerp cheddarkaas.

'N Koppie aarbei -konfyt vorm 'n lieflike vrugte -sentrum wat 'n sensasionele smaak van die somer is.
Roer aarbeie en suiker saam in 'n groot kastrol.
Laat staan ​​vir 3 tot 4 uur.

Hierdie resep word bygewerk om die nuwe usda -veiligheidsaanbevelings te volg.
1 eetlepel plus 12 teelepels vars uitgedrukte suurlemoensap.
Bestanddele 1 12 liter vars aarbeie gewas en afgedop.

Bestanddele 2 pond aarbeie gedop.
Ons kosredakteurs -kokke en resepttoetsers werk saam om elkeen van die duisende resepte in die suide te vervolmaak, sodat dit nie net lekker is nie, maar ook uitvoerbaar vir die huiskok.
Dit word nie meer aanbeveel nie.

Meng die bessies met suiker in 'n groot pan met vlekvrye staal of emalje.
4 koppies aarbeie gewas en toegemaak.
13 koppies suurlemoensap.

Hou dit vas en gooi die doppies weg.
Die spar teena agnel.
Uiteindelik is roomkaas -suurlemoensap en suurlemoenskil die hoofbestanddele in 'n ryk en romerige smeer wat alles bedek en gereed is om in gebak te word en ongelooflike bolaag.

2 koppies 8 gram vars gerasperde ekstra skerp cheddarkaas.
Verlaag hitte tot medium.
Proefpersoneel in die kombuis bied suidelike geregte aan om te probeer.

Prut mengsel oor matige roer gereeld tot mengsel bereik.
Was die aarbeie in koue water en dreineer deeglik.
Roer suurlemoen by.

Hoe om dit te maak.
Met soet en hartige opsies kan ons tuisgemaakte konfytresepte by koekiesburgers, grondboontjiebotter -toebroodjies, mieliebrood en meer gevoeg word.
Voldoen dit aan die standaarde van suidelike lewensresepte?

1 koppie water 4 koppies deksels met gesteriliseerde suiker.
Aardbeikonserwe het my ouma hierdie gebak gemaak en met parafienwas verseël.
Ashleys -kaasring met aarbei -konfyt maak 8 tot 10 porsies.

1 koppie fyngekapte geroosterde pekanneute.
Maak eenvoudig een van ons wonderlike konfytresepte met die oorskiet.
Stappe om dit te maak.


Die beste konfyt en konfyt in die VSA

Wat het jy hierdie somer gedoen? Gaan kamp? Besoek familie? Rugsak deur Europa?

Ek, ek het konfyt geproe. Nuuskierig oor al die nuwe blikkies wat op die rakke van my plaaslike fynproewersmark verskyn, het ek gewonder of al die potte met 'n oulike etiket net 'n luukse verpakking is, met niks spesiaals nie. Ek het kosprofessionele regoor die land uitgevra oor hul gunstelinge en begin 'n groot versameling bymekaarmaak. Maar toe ek deur 88 verskillende konfyt (ja, 88!) Proe, het ek baie opgewonde geraak oor die kwaliteit vrugte wat jy deesdae kan koop. Ons is in 'n goue era: die konfyt van vandag is beter as ooit tevore.

Daar was 'n tyd toe die meeste konfyt 'n tuisgemaakte poging was: mense het potte gevul met konfyt gemaak van die wilde bessies wat hulle gevind het, of die oes van 'n tuin aarbei-pleister, wat die somer se oorvloed vir kouer maande ingemaak het. Maar die toename in massaproduksie het beteken dat konfyt vir supermarkte gemaak is van vrugte wat in grootmaat beskikbaar was en maklik vervoerbaar was-die geur kan met 'n groot dosis suiker afgerond word.

Maar vandag kies baie konfytmakers plaaslike vrugte vir sy lewendige geur, en soms selfs hul eie. Sommige produsente van klein groepe spesialiseer in skaars vrugte, soos jongbessies, minder bekende pruime en die byna uitgestorwe appelkoos van Blenheim.

Die beste konfyt van vandag is vars en helder eerder as gaar en saai. Konfytmakers het die suiker aansienlik verminder. Sommige produsente gebruik 'n mengsel van ryp en minder ryp vrugte om 'n gebalanseerde soetheid te bring en vermy die gebruik van bygevoegde pektien. Ander kies slegs ryp vrugte, maar voeg 'n bietjie suikerpektien by, wat die konfyt vinnig laat gel sonder om te kook, en vermy 'n gestoofde geur.

Namate die oestyd afneem, is dit tyd om dankbaar te voel dat iemand die geur van die somer in 'n fles gevang het. Dit is ons keuse vir die beste konfyt, konfyt, konfyt en nog baie meer in die land-die flesse wat ons vir geskenke sou koop en vir ons eie bolaag bymekaarmaak.

Matthiasson

Ek is jammer om te sê dat die beste konfyt in die land nie so maklik is om te kry nie. Die Matthiasson -familie maak van die heerlikste wyne in Kalifornië - en hulle het baie lof vir die bottels gekry - maar hulle moet eintlik net so bekend wees vir hul ongelooflike gebak. Jill en Steve Matthiasson verbou 10 verskillende variëteite perskes, vyf soorte nektariens, 10 verskillende soorte pruime en vier verskillende soorte pluime, verkoop die vrugte (alles organies) op die Napa Valley Farmers Market en deel die konfyt met hul wynklub lede. (Sommige flesse word ook by Oakville Grocery in Napa verkoop.)

"Die koel nagte en warm dae wat ons in Napa het, gee ons die balans tussen suur en suiker in ons steenvrugte, net soos vir die wyndruiwe," sê Jill Matthiasson. Die Matthiasson Peregrine Peach-konfyt is eenvoudig een van die beste perskeskonfyt wat ons nog ooit geproe het: 'n stukkie geurige, lewendige vrugte en pittige soetigheid, wat die volle, afgeronde geur van die somer se beste eet-oor-die-wasbak-perskes perfek vasvang. Hulle verrig ook wonderwerke met ryk Royal Blenheim-appelkose en soet tert, amper sjokoladeagtige Santa Rosa-pruime-hierdie konfyt laat jou mond water en al jou sinapse brand. Matthiasson -konfyt is uitstekend as ons een gunsteling produsent sou kies, dit is dit.

SQIRL

Jessica Koslow van SQIRL het 'n manier met bessies. Sy vang die beste in minder bekende variëteite op, en terg die wynagtige geure van ollaliebessies tot 'n diep en ryk konfyt en bring 'n verbasend helder en kruie-kant van jongbessies uit 'n erf van een hektaar in Redlands, CA. Die lewendige boysenberry-konfyt was ons gunsteling van alle tye. miskien ons gunsteling bessiekonfyt ooit. totdat ons die seldsame Youngberry -weergawe geproe het, wat soos 'n droom smaak waar swartbessies en bloubessies saamsmelt tot 'n ongelooflike vrug.

Skaars voël bewaar

Oké, ons gunstelingaanbiedings van Rare Bird Preserves is nie konfyt nie: dit is nageregsmere (verryk met eier en gegeur met vrugte). Maar ongeag die etiket, u kan dit nie uit u gedagtes kry nie. Die Meyer Lemon Curd is die volle suurlemoenstaaf -ervaring: botterig en syagtig, met die sagte blommetjies van Meyer -suurlemoene wat gevul is met ryk eiergeel. Dit het geen kors nodig nie. Die Passionfruit Curd trek jou aandag regtig: dit is 'n heerlike vla wat deurdring is met 'n skokkende dosis tropiese vrugte. 'N Klompie sjokoladeplate is subliem, maar dit kan ook meringues vul of 'n laagkoek opdroog.

INNA Jam

Dafna Kory van INNA sê haar doel is om die vars vrugtegeur te beklemtoon en te bewaar van die vrugte wat sy in sy konfyt gebruik, en dit slaag beslis. Haar Blenheim -appelkoos is 'n uitklophou, en ons gunsteling van al die appelkooskonfyt wat ons probeer het. Dit is fantasties pittig en gekonsentreerd, wat die platoniese ideaal van appelkoos vaslê. Jy kan dit op 'n skottel sit, maar ons het ons pot lepel tot mond reguit klaargemaak. Alhoewel ons nie aanbeveel om in haar 'Plenty Spicy Jalapeno' -konfyt te grawe nie, is hierdie soet (en baie warm) smeer heerlik op 'n kalkoentoebroodjie of as 'n glans vir gegrilde hoender.

Ayako en familie

Die tekstuur van die damson pruimkonfyt van hierdie produsent in Seattle is een wat u nie gou sal vergeet nie: weelderige, selfs romerige, lewendige sterk smaak. Dit is wynagtig en vol basnote, maar steeds opvallend vars, en vang al die helder en diep persoonlikheid van die vrugte, alles afkomstig van Mair Farm Taki in Yakima, Washington. Dit is een van die beste pruimkonfyt wat ons nog ooit probeer het.

Happy Girl Kitchen

Ons hou baie van 'n konfyt met vrugte wat helder en helder genoeg is om ons mond te laat water. Happy Girl Kitchen doen dit: hul pittige pruimkonfyt is wonderlik intens, hul aarbeikonfyt balanseer vars geur met gaar rykdom, en hul appelkoos is meer vol geur as enige vars appelkose wat ons probeer het. As u lus is vir gebak met lewendige tart en nie te veel soet nie, soek dit.

Padda hol plaas

Frog Hollow Farm is bekend daarvoor dat hy sterre vars steenvrugte verkoop het op die Ferry Plaza Farmer's Market in San Francisco, maar dit is die moeite werd om na die perske -seisoen te kyk. Dit is moeilik om 'n gunsteling te kies, hoewel ons gedeeltelik deel uitmaak van die nektarien- en pruimbesparing, taai dik en ryk met sonnige vrugtesmaak. Dit is perfek op koringroosterbrood. Ander kies dalk die appelkoos, wat groot stukke vrugte en 'n sagte soetigheid bevat. Hulle Sevilla Orange Marmalade is ook uitstekend, geweef met fyn linte van die bitter lemoen wat in 'n jellie opgeskort is, wat 'n heerlike vars lemoengeur en net genoeg suiker bydra.

Hierdie klein bondelgebaseerde baai-gebied bied 'n duiselingwekkende verskeidenheid ongewone gebak. Ons hou van hul fluweelagtige olifantpruimkonfyt en geniet hul pittige framboos-mango-passievrugte. Dit is beslis die moeite werd om na hul suurlemoenmarmelade te soek as jy iets het vir speserye wat jou laat pluk. (Ons doen dit.) Maar ons het die hardste geval vir hul tert-kersie-appelkooskonfyt, wat soet en ryp is, maar 'n gebalanseerde heerlike sappigheid en die geringste sweempie amandelgeur. Maak 'n kaaskoek en sit dit bo -op. (Of lê dit net op 'n roomkaas-gesmeerde kraker.)

Mountain Fruit Co.

Allyn en Joyce Johnston van Mountain Fruit Co. in Chico, CA, maak hul konfyt in veertig kwart vlekvrye potte wat in groot dubbelkoker sit en kook etlike ure lank, met die doel om 'n "vars, lewendige en intense" vrugtesmaak in die sagte vrugte versprei. Die geur wat daaruit voortspruit, is merkwaardig lewendig: hulle 'Framboostert' laat jou mond water, en vang die volle ervaring van tertbessies op 'n manier wat ons selde geproe het. Die 'Rabarber & Berry' (gemaak met rabarber en Noordwes -aarbeie) is sagter, perfek om oor jogurt te skep.

As u gefrustreerd raak oor hoe kort die suur kersieseisoen is, soek die vrugtige 'Sour Power' van Mountain Fruit Co gemaak met suur kersies en rabarber en sit dit op roomys of skep oor wafels. Die diep maroen 'Red Duet' versmelt die geure van aarbeie en frambose perfek en herinner ons aan die geur van 'n pas geplukte bessie wat in die son warm word. Gryp 'n skyfie en grawe in.

June Taylor

Dit is maklik om te hou van June Taylor se kersie -amandelreserve. Dit herinner aan linzerkoekies en is gegeur met 'n tikkie noyaux -brandewyn en amandelekstrak. Dit is ideaal om op 'n graham -kraker te smeer of oor jogurt te skep. Maar as jou smaak styf raak na pittige dinge, soek dan die rabarberblou -lemoenreserve, 'n ryk en tert smeer wat heerlik en helder is. Ons is ook mal oor hul tayberry -suurlemoenverbena -konserwe vir sy porsie gekonsentreerde vars bessiesmaak.

Robert Lambert

Die konfyt van Robert Lambert word gewoonlik versterk met 'n bietjie ekstra: 'n tikkie asyn, 'n bietjie konjak, speserye, kruie. Maar die punt is steeds die vrugte wat hard en duidelik deurkom. Sy effens blomme appelkooskonfyt is buitengewoon helder en pittig, danksy 'n tikkie Sauvignon Blanc en 'n bietjie Champagne -asyn. Robert Lambert se peer gemmerkonfyt is propvol pittige gemmer en kardemom, plus 'n bietjie Champagne -asyn om die soetigheid in toom te hou. Baie voorbeelde van peerblikkies smaak 'n bietjie soos babakos, maar nie hierdie een nie. Dit vang val op 'n lepel. of 'n skons. Sy vye konfyt is soepel, gekonsentreerd en diep, gemaak van 'n mengsel van Turkse en Black Mission vye van ou bome in Napa. Dit is ryk en effens neuterig, met 'n subtiele tikkie speserye wat die vrugte versag sonder om dit te oorweldig.

Blue Chair Fruit Company

Blue Chair se seebessiekonfyt is diep en wynryk, maar behou steeds 'n varsheid wat jou mond laat water. Hulle lekker gekruide bourbon -tamatiekonserwe strek oor die soet/hartige grens en bring tamaties saam met die diep geure van bruinsuiker, bourbon, versuikerde gemmer, versuikerde lemoen en rosyne. Bedien met goeie cheddar of verouderde gouda, of as begeleiding vir ham- of varktjops.

Suurlemoenvoël bewaar

Binne Killigrafie-gemerkte potte van Lemon Bird is onverwagte konkoksies wat kruie, vrugte en speserye op gewone maniere bymekaarbring. Die soet tamatie met vanieljeboon is dalk 'n bietjie te bisar vir sommige, maar die satsuma -pruim met Sichuan -peper is heerlike, dromerige dinge, wat een of ander aardse, hartige swart tee ontlok, al bevat dit net vrugte, suiker en peperkorrels. Die heerlike appelkoos met salieheuning en heel pistache is op sy eie nagereg, maar dit sal ongelooflik wees saam met kaas of onversoete slagroom.

Katz Napa -vallei

Katz maak heerlike appelkoosreservate en 'n lekker aarbeikonfyt, maar die tros van die tros is die Laroda -pruimkonserwe, 'n gladde strooier met 'n welige, diep geur wat gebalanseer word deur 'n helder tint. Die vrugte - 'n Japannese variëteit soortgelyk aan Santa Rosa -pruime - is afkomstig van die nabygeleë Erickson Ranch en bied besonderse rykdom. Dit word in groot flesse van 16 gram verkoop en is 'n fantastiese geskenk saam met 'n mandjie tuisgemaakte koekies.

Senuweeagtige Nellie se konfyt en jellies

Die naam is oulik genoeg om ons belangstelling te prikkel, maar dit is die ekstra-ryk frambooskonfyt wat ons laat val het vir hierdie kus-Maine-onderneming. Dit is suiwer en eenvoudig, 'n outydse plesier. Dit is die konfyt wat ons sou kies om op 'n broskors te smeer of as 'n middagete op graham crackers te bedien.

Kweepeer & amp; Apple

Ons het 'n swakheid vir alle dinge tertkersie, en Quince & amp; Apple se tertkersie en wit tee hou by die regte knoppies. Lekker tertkersies uit Door County, Wisconsin, dryf in 'n delikate jellie gemaak met wit tee en jasmyn. Dit is nie oordrewe blomme nie, net delikaat en smaakvol met vars vrugte. Hulle appel- en bosbessiereservaat is gereed vir vakansie: dit het 'n lekker tertgeur en 'n bietjie bitterheid van die bosbessies, plus 'n tikkie winterse speserye uit 'n kombinasie van gemmer, lemoenskil en lourierblare.

Nota: Alle konfyt en konfyt word as proefmonsters voorsien, met die uitsondering van SQIRL.


  • 4 teelepels sout
  • 2 sjokolade -beskuitjie croissant -bolaag
  • 1 jellie watte
  • ½ jelliegummies
  • 2 koppies drop sjokolade
  • 2 jelly beans bonbon
  • 2 karamels tert gummi bere
  • 6 botterskorsie karamel stokkies
  • 12 eetlepels botter
  • ¼ koppie suiker

Cupcake ipsum dolor sit amet sjokoladestaaf halvah wortelkoek doughnut. Karamels -sjokoladestafie -koekie. Halvah appeltaart appeltaart brownie doughnut kaaskoek. Poeiersuiker pruim drop. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek. Ek is regtig lief vir koek.

Chupa chups sesam snaps sjokolade koek tert versiersel chupa chups sesam snaps. Croissant marshmallow beskuitjie. Koekie bolaag wafer bonbon tootsie rolletjie. Vrugtekoek -tert -karamels -wafeldoughnut -tertdeeg. Tiramisu karamels tiramisu marshmallow poedingdeeg.

Cupcake ipsum dolor sit amet sjokoladestaaf halvah wortelkoek doughnut. Karamels -sjokoladestafie -koekie. Halvah appeltaart appeltaart brownie doughnut kaaskoek. Poeiersuiker pruim drop. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek.

Chupa chups sesam snaps sjokolade koek tert versiersel chupa chups sesam snaps. Croissant marshmallow beskuitjie. Koekie bolaag wafer bonbon tootsie rolletjie. Vrugtekoek -tert -karamels -wafeldoughnut -tertdeeg. Tiramisu karamels tiramisu marshmallow poedingdeeg. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek.

Cupcake ipsum dolor sit amet sjokoladestaaf halvah wortelkoek doughnut. Karamels -sjokoladestafie -koekie. Halvah appeltaart appeltaart brownie doughnut kaaskoek. Poeiersuiker pruim drop. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek. Ek is regtig lief vir koek.

Chupa chups sesam snaps sjokolade koek tert versiersel chupa chups sesam snaps. Croissant marshmallow beskuitjie. Koekie bolaag wafer bonbon tootsie rolletjie. Vrugtekoek -tert -karamels -wafeldoughnut -tertdeeg. Tiramisu karamels tiramisu marshmallow poedingdeeg.

Cupcake ipsum dolor sit amet sjokoladestaaf halvah wortelkoek doughnut. Karamels -sjokoladestafie -koekie. Halvah appeltaart appeltaart brownie doughnut kaaskoek. Poeiersuiker pruim drop. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek.

Chupa chups sesam snaps sjokolade koek tert versiersel chupa chups sesam snaps. Croissant marshmallow beskuitjie. Koekie bolaag wafer bonbon tootsie rolletjie. Vrugtekoek -tert -karamels -wafeldoughnut -tertdeeg. Tiramisu karamels tiramisu marshmallow poedingdeeg. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek.

Cupcake ipsum dolor sit amet sjokoladestaaf halvah wortelkoek doughnut. Karamels -sjokoladestafie -koekie. Halvah appeltaart appeltaart brownie doughnut kaaskoek. Poeiersuiker pruim drop. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek. Ek is regtig lief vir koek.

Chupa chups sesam snaps sjokolade koek tert versiersel chupa chups sesam snaps. Croissant marshmallow beskuitjie. Koekie bolaag wafer bonbon tootsie rolletjie. Vrugtekoek -tert -karamels -wafeldoughnut -tertdeeg. Tiramisu karamels tiramisu marshmallow poedingdeeg.

Cupcake ipsum dolor sit amet sjokoladestaaf halvah wortelkoek doughnut. Karamels -sjokoladestafie -koekie. Halvah appeltaart appeltaart brownie doughnut kaaskoek. Poeiersuiker pruim drop. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek.

Chupa chups sesam snaps sjokolade koek tert versiersel chupa chups sesam snaps. Croissant marshmallow beskuitjie. Koekie bolaag wafer bonbon tootsie rolletjie. Vrugtekoek -tert -karamels -wafeldoughnut -tertdeeg. Tiramisu karamels tiramisu marshmallow poedingdeeg. Jelly jelly beans candy. Brownie muffindeeg kolwyntjie koek nagereg sjokolade koek.


Stadig gekookte aarbei-blikkies

Aarbeie wag nie totdat jy dit kry nie. Hulle wink. Hulle botaniese naam, Fragaria, beteken geur, en dit is hul skielike parfuum op boeremarkte, stalletjie na stalletjie, wat die begin van 'n nuwe vrugte seisoen in Los Angeles aandui. Van April tot Junie is hulle op hul lekkerste, met die unieke kombinasie van fermheid, skerp belangstelling en intense sap.

'N Mens moet die plant se blikgewoonte in die grond bestudeer om sy status as lid van die roosfamilie te waardeer. Net soos die blomme, is hulle geteel om die eienskappe wat ons geniet, te beklemtoon. Die bessie wat ons eet, is die gevolg van 'n huwelik van twee Amerikaanse spesies, die Chileense en die Virginiane, wat om ooglopende geografiese redes nooit in die natuur gehibrideer het nie, maar wat in 'n Franse tuin uit die 18de eeu ontmoet het en kunstig na die tafel gekruis is.

Die Virginian bring smaak en kleur, die Chileense grootte. Aangesien honderde kommersiële kultivars regoor die wêreld ontwikkel is, sukkel telers steeds om die regte balans tussen die twee te vind. Hoe groter 'n aarbei word, hoe versigtiger moet u kyk na die geur voordat u $ 3 pint betaal. Die geur is te dikwels aan die oppervlak, met die rooi vel en tapyt van dikwels geel sade, terwyl die grootste deel van die bessie self wit en smaakloos is.

'N Regtig goeie aarbei sal amper rooi in die middel wees en baie parfuum wees, en - moenie lag nie - van pynappel, behalwe sonder die geweld van die tropiese vrugte se suikers en sure. Die Franse was so getref deur die ooreenkoms dat hulle die tafel -aarbei Fragaria x ananassa genoem het, ananassa wat pynappel beteken.

Sedert die oorspronklike Franse meester van nageregmaak in die tuin, is 'n aantal "geurige pynappel" kultivars ontwikkel, tientalle in Kalifornië, waar die meeste Amerikaanse aarbeie verbou word. 'N Progressiewe seisoen begin in San Diego en beweeg in die staat na Watsonville en Salinas. Op die oomblik is ons aarbeie van die kus af in Oxnard.

Om te besef hoe gelukkig ons in Los Angeles is, is dit handig om aarbeie in die supermark te vergelyk met dié van boeremarkte. Die supermarkte sal waarskynlik een van die voorste kommersiële variëteite wees, Camarosa of Diamonte, jong gepluk, verkoel en in plastiek versmoor. Alhoewel u goeie Camarosas kan kry, gewoonlik op boeremarkte, is dit 'n sportvoorstel en die kans is goed dat u sal misluk.

In teenstelling hiermee, loop deur die boeremarkte van Santa Monica of Hollywood, en pasgemaakte woonstelle van ryp, rooi bessies sal Gaviota, Seascape en die konfyt-op-wingerdstokvariëteit wees, Chandlers-drie kultivars wat in sulke klein hoeveelhede gekweek word as die California Strawberry Die kommissie het nie eens statistieke oor hul markaandeel nie. Dit is die bessies wat grootliks deur kommersiële produsente laat vaar word omdat dit nie goed gestuur word nie. Hulle word lewendig gehou deur spesialis -produsente en tuintuiniers vanweë hul uitstekende smaak.

Ontbyt, middagete en aandete

Die mees frustrerende ding om aarbeie in supermarkte te koop, behalwe dat hulle dit nie kan proe nie, is dat kommersiële verkopers nie variëteite benoem nie. Die aarbei -kommissie sê dat die oefening baie sal wees, wat met die veranderlikes waarmee pakers en verskaffers te doen kry. Arme pakkers. Swak supermarkte. Stel u voor dat u kliënte bedien wat eintlik wil weet wat hulle eet. Die kommissie doen 'n beroep op almal wat 'n teleurstellende aarbei teëkom, om dit te laat weet. Hulle wil regtig ons mening hê, sê hulle. (Hier is waar om te vat: www.calstrawberry.com/.)

Maar nie nou nie. Op die oomblik staan ​​ons voor die las om in die vroeë seisoen gang van die aarbei hoofstad van Amerika te woon. Ons probleem is hoe om tred te hou met baie, en nie toelaat dat 'n enkele bessie op die boeremark sy regmatige lot om verslind te word, mis nie. Die mees voor die hand liggende oplossing is Miss Piggy's. Eet soveel as wat jy kan dra.

Die stalletjiehouer by een van my gereelde verskaffers, Harry's Berries, verseker my dat ek nie die enigste persoon is wat elke Saterdagoggend by hul stalletjie aankom en 'n kassie koop nie - vir myself. 'N Pint kan na 'n buurman gaan. Maar die res word uitgespreek. U hoor nooit dat mense vet word omdat hulle te veel vrugte geëet het nie. During season, breakfast is strawberries with Straus organic yogurt and honey (only Straus, accept no substitutes). Lunch is an omelet and asparagus, maybe, then more strawberries. Dinner is salad with goat’s cheese and more strawberries. The late night snack is more strawberries, until the minty pall of toothpaste forces a curfew on strawberry consumption.

In the 1980s, it was fashionable to cook with strawberries. A pillar of English catering, Prue Leith, created what might have been the ultimate ‘80s salad: fanned avocado with strawberries and a mustardy vinaigrette. French chefs put the strawberries straight into vinegars and deglazed chicken liver pans with them. Also excellent, and very ‘80s. The cookery writer Jane Grigson promoted two piquant and simple garnishes: grated lemon zest and/or black pepper.

My dear friend and recipe oracle, the London chef and writer Jeremy Lee, once took an English boarding school dish of smashed meringues, strawberries and cream called “Eton mess” and actually wrote it into a recipe in his debut column in the Guardian newspaper. At the time, I berated him for what is to a casual observer a road-kill Pavlova. But when I got around to trying the recipe, it was heavenly. The meringues dissolve, becoming suspended in the cream, where they act as a subtle sweetener, gently accenting the berry.

The best strawberry cook I’ve ever met is Edon Waycott, former jam maker to Campanile restaurant. Waycott made other jams, but her genius was with strawberries. Typical jam recipes, especially fast ones, call for one part sugar to two parts fruit, with the sugar acting as the setting agent. The sweetness too often upstages the strawberry. By contrast, Waycott used one part sugar to six parts fruit. By macerating the fruit overnight, then cooking it for a long time, slowly and gently in a broad, shallow pan, the berries retained their form and flavor, and came out tasting more like themselves than themselves -- like strawberries squared, rather than, as she called it, “merely red.” Several years ago, she gave us her recipe, but somehow when it was published a four-hour jam became a one-hour jam.

Last summer, Waycott phoned to say she was retiring -- something about devoting more time to her family, horses and garden. I did the sensible thing and bought one of the last cases of her strawberry jam. Over Christmas, those jars went to my favorite friends. “It’s like a spoonful of France,” said one. One day, there were no more of spoonfuls left in the cupboard. This year, as Santa Monica’s farmers market began to heave with Chandlers and Gaviotas, I bought a big copper pan and proposed we publish the recipe again -- but right this time.

The flavor of those three varieties of strawberries now in the markets can change with weather. Rain or boggy conditions waterlog any berry. However, as a rule, Seascape are a bit tangier, best for dessert recipes such as Jeremy’s Eton Mess and for covering with cream and garnishing with honey. Gaviotas and Chandlers are sweeter, perfect for eating by the handful. For jam, a tart berry such as Seascape can perform wonderfully, but it will need a bit more sugar, three cups for a case instead of two. Sweeter berries, such as Chandlers take two. Gaviotas, two and a half, maybe. The difference in berry variety shows dramatically in the jam. The tarter berries cooked with slightly more sugar result in a brighter flavor, more pronounced contrast between acid and sugar, while the sweeter berries produce a richer fruit. Think of the difference between Beaujolais and aged claret.

Whatever you do with them, the trick with a case a week habit is storage. The packaging strawberries come in, from both stores and farmers markets, leaves them in moist traps that invite rot. This technique for repacking them at home comes from Harry’s Berries. It can prolong the life of a ripe strawberry from a day to a week.

First, get the strawberries home, fast. Or if you can’t, take a cooler with chill packs to the farmers market. Once home, do not rinse the berries before storing. Dampness will enhance rot. I brush and trim obvious crud but never wash them. Others rinse them just before eating. Never submerge.

But before packing, merely pick out and discard any damaged or moldy ones. Get airtight plastic containers a deep rectangular Tupperware box is perfect. Line the bottom with a paper towel. Cover the bottom with the first pint. Cover them with another layer of paper towel. Cover with another layer of berries. I’ve stored as many as five layers of berries in one large tub. Cover the last layer -- the paper will absorb any excess moisture and keep rot at bay. Then store the berries in the top shelf of the fridge, the coldest one, where they will remain suspended at ripeness, ready to eat and in good order as you unveil and eat each layer.

If you must buy strawberries in supermarkets, remove them from their plastic containers and store them Harry’s way.

The final question: what to drink with them? Champagne, particularly at breakfast.


Great Strawberry Recipes to Use This Spring

1. Strawberry Bacon Salad

I am not a salad fan for the most part but this is one of the few exceptions to the rule. You can add any ingredients you like but my personal favorites are spinach, strawberries, bacon, sauteed onions, and a sweet dressing.

The crisp, saltiness of the bacon blends in perfectly with the freshness of the spinach and strawberries, combined perfectly with the sweetness of the dressing. It’s a melting pot of salad goodness that makes for a healthy mid-day refresh.

2. Strawberry Stuffed French Toast

Strawberries are a perfect sweet component to many different breakfasts. This is a perfect weekend treat and healthy to boot!

Grab a cup of coffee and spend about twenty-five minutes busy in the kitchen before sitting down to a well-deserved meal.

3. Strawberries and Cream Oatmeal

This one is a childhood favorite, hands down. I grew up on the Instant Version but making it on my own has made all the difference. During strawberry season I use this strawberry and cream oatmeal recipe. I dehydrate some of my strawberries and then make my own instant version to last until fall gets here and it feels wrong to eat strawberries.

4. Strawberry Jam

Being a culinary teacher, I made this with my students in the springtime when I am teaching them how to can. This is the boil water canning recipe we use. Fruits are high in acid which means that you do not have to worry about botulism and getting sick, just make sure that the container is fully sealed and it basically preserves itself.

Another fun thing about making this jam is you can give it away as a gift. This past year we had a new superintendent, and our class chose to give one of their jams to him as a welcome gift from the Family and Consumer Science/Food department!

5. Strawberry Butter

Since we are on the topic of really easy things to make that are super yummy, try making strawberry butter. Strawberry butter is simply taking the hours old strawberries and sugar medley, mashing them down and straining. Take the chunks that are left and mix together with real butter.

Once it is good and mixed, you can spread it on toast, an English muffin or, my personal favorite, a toasted bagel. You can also put it in a container and save it for later. Be careful though, if people know it’s in the fridge, it will go quickly!

6. Strawberry Pie

You should have seen this one coming. It is pretty much a given that when there are strawberries, there is strawberry pie.

Thankfully, my mother makes this with her first batch of strawberries now instead of the imitation strawberry sponge cake. Not so thankfully, we live hours apart and she sends me pictures. Our growing season is a bit different so I just have to agonize and plan for when ours comes back.

This recipe calls for strawberry jello, sugar, strawberries and a pie crust. It’s extra simple which makes it a nice go-to recipe for a busy night. You can make it while you are making dinner, sit it in the fridge and enjoy it after everyone has eaten all their vegetables.

7. Creamy Strawberry Pie

Maybe you are like me and prefer anything with cream. When talking about pie, this one is more my style. She calls for golden Oreos but, in all chocolate goodness, I would purchase the chocolate ones. If they are homemade or organic, even better. I mean, they are getting crushed up anyways, right?

The recipe on this site calls for almost the exact same ingredients as the original strawberry pie I posted but adds whipped topping (to which I say, whipping cream whipped) and cream cheese.

8. Strawberry in Drinks

Really, we could chalk this one up to any drink that you can add flavoring to. I really like strawberry sweet tea and strawberry lemonade.

This recipe calls for less sugar which makes me really happy. One thing that I would change is adding different flavors to the drink such as basil. The extra burst of freshness adds a pop to the sweetness of the strawberries.

9. Strawberry Brownie Cheesecake

You can’t go wrong with a good cheesecake in my opinion. I haven’t tried one with a brownie base as opposed to a regular biscuit one, but I love the way it looks.

Because brownie is a little denser than a regular cake, it will act as the perfect base for this Strawberry Brownie Cheesecake. To add more strawberry elements to this dessert, as opposed to simply having them sliced on the top, you could dice up some fresh strawberries and incorporate them into the cheesecake mixture, or even spread a layer of strawberry jam between the brownie and cheesecake.

10. No-bake Strawberry Cheesecake

If you want the cheesiness of a cheesecake but desire it to be light or do not want to spend as much time, then a no-bake is the way to go. This recipe is, honestly, my preferred method of making a cheesecake.

It is what I started out with and what seems the easiest to me. They say practice makes perfect and maybe that is why I prefer it.

It combines the strawberries and this makes for a great tasting late spring/early summer treat.

11. Peanut Butter Strawberry Ice Cream Cookie Pizza

Like the skillet cookie, this Peanut Butter Strawberry Ice Cream Cookie Pizza would make an excellent sharing dessert. It looks fully loaded up with mountains of ice cream and strawberries, and you would add to that by throwing on any other ingredients you want to.

The flavor combination of peanut butter and strawberries will mimic that of a classic peanut butter and jelly sandwich, so this dessert will be nostalgic and comforting. Be sure to leave some cookie crumbs to sprinkle on top for an added crunch.

12. Strawberry Fruit Roll-Ups

This is a personal favorite of mine. I absolutely love making my girls’ fruit roll-ups. It helps them to feel more like their friends who eat store bought food while giving me quality assurance.

It’s super simple as well. Blend strawberries and sugar together in a food processor. You want to get them as smooth as possible.

Pour onto a baking sheet lined with parchment paper. Spread SUPER thin and bake at 170 degrees until dry. You get it too dry and it will be more like strawberry chips but I promise, it’s still edible.

13. Strawberry Gummies

Just like fruit roll-ups, gummies make everyone happy. It is even more fun if you have small cookie cutters. We have some in the shape of stars, hearts, and even bunnies. I am sure that over the next several years we will be adding more to our collection.

The recipe is super simple: puree your strawberries, add it to jello that has been prepped but not chilled. A thin layer is better than thick jello in the pan. Once set, grease your cutter with Crisco and cut out as many as you can. Naturally, you should eat the leftovers and enjoy!

14. Strawberry Sour Cream Scones

My oldest fell in love with scones several years ago when we started frequenting our local coffee shop in the afternoons. The coffees shop and park while momma studied worked really well during my undergraduate days.

She loved the crumbiness combined with the sweetness of the chocolate chip. Naturally, I really like when I can get specialty ones in season. Blueberry in the summer, pumpkin chocolate chip in the fall, plain scones in the winter, and strawberry scones in the spring.

When I asked her one day if she wanted to try making scones at home, she got this shocked look on her face as she said, “Wow! I didn’t know you could do that!” This, naturally, turned into excitement. I pulled out this recipe and we both happily cooked away, knowing that pretty soon we would have melt-in-your-mouth scones topped with butter.

15. Glazed Strawberry Donut Loaf

We have seen strawberry loaf and strawberry donuts separately, now they have come together to create the wonder that is Glazed Strawberry Donut Loaf.

Not only would this loaf taste delicious, but it also looks pretty and fun with the pink icing and multicolored sprinkles. With that said, you could decorate it however you wanted, thin slices of fresh strawberry, for example, would also work well. The cake itself has coconut within it which is a great idea, and the combination of coconut and strawberry reminds me of a cake I used to love at school when I was a kid.

16. Strawberry and Basil Tart

This Strawberry and Basil Tart look like the perfect summer recipe to me. It has a delicious shortbread style base, meaning it will truly melt in the mouth while still being sturdy enough to hold the tart together.

The strawberry sauce sits atop a layer of custard, which I like as it means that a slice of this tart would have multiple different flavor elements within it. The sweet, smooth custard makes a perfect pairing for the sharp, sweet strawberry layer and the basil adds a hint of something special.

17. Strawberry Shortcake Macarons

After having spent a year living in France, macarons of any sort hold a special place in my heart. There was a fancy macaron shop near where I lived, and occasionally on a Friday my friends and I would treat ourselves to one or two sweet treats.

I love macarons with fresh fruit between the halves, so these Strawberry Shortcake Macarons are a winner for me before even tasting them. The classic vanilla flavoring of the macarons will mean that the flavor of the strawberries shines through, which is precisely what you want from these little mouthfuls of joy.

18. Strawberry Pop Tarts

Pop Tarts are a guilty pleasure of mine I almost wish I didn’t enjoy them as much as I do. My issue with them is, of course, the amount of sugar they contain, but I am hoping that by making my own I might reduce that.

These Strawberry Pop Tarts contain relatively few ingredients, meaning that it’s easy to keep track of exactly what you are consuming. You could have fun decorating them with different colored icing, and lots of fun sprinkles. To make them even more special, you could make your own strawberry jam for the filling.

19. Cheesecake Stuffed Strawberries

I know for a fact that if you placed a plate of these Cheesecake Stuffed Strawberries in front of me, they would be scoffed down in a matter of minutes. Cheesecake is one of my all-time favorite desserts, so when combined with one of my favorite fruits I am pretty much in heaven.

Because of how simple these are to make, and how conveniently bite-sized they are to eat, they would be perfect for a gathering or party as a lighter dessert option. The graham cracker crumbs are an excellent touch and would add a little crunch to the strawberry.

20. Strawberry Buttermilk Donuts with Strawberry Glaze

There’s a double dose of strawberry in this recipe, with diced strawberry running through the donut itself and strawberry flavored glaze. The only strawberry donuts I have ever had have been jam filled, so I am intrigued to find out what taste the pieces of diced strawberry would give the donut.

I have never attempted to make my own donuts, but I reckon these Strawberry Buttermilk Donuts with Strawberry Glaze could be a great place to start. The recipe is simple to follow, and the use of buttermilk will mean that the donuts are extra fluffy and yummy.

21. Ricotta Strawberry French Toast

Imagine a plate piled high with this Ricotta Strawberry French Toast on a Sunday morning. This would be perfect to make if you’re hosting a little brunch for your friends also if you’re wanting to treat yourself a little and have a breakfast like no other.

I must admit that french toast by itself isn’t my favorite thing, but when it is sweetened and flavored with vanilla like it is here, I am a big fan. Cover it with creamy ricotta, sweet honey and fresh strawberries and mint and you’ve got me sold.

22. Strawberry Rhubarb Pie

None of us know why, but our garden produces an abundance of rhubarb every single year without fail, so we are constantly keeping an eye out for new and exciting recipes we can test out with our harvest.

This Strawberry Rhubarb Pie would have a beautiful balance of sweetness from the strawberries and a slight tartness from the rhubarb. It would make a delicious summer dessert, especially topped with a scoop of vanilla ice cream.

23. Strawberry Jam Biscuits

Biscuits and cookies are some of my favorite things to bake. I love having them around the house as an easy snack or treat, and by making your own, you avoid the risk of them being filled with unnecessary additives like many store-bought ones are.

The addition of jam to these Strawberry Jam Biscuits will bring both moisture and punchy flavor to the biscuit. Although still thin, these biscuits look soft and fluffy as opposed to crunchy, which is an exciting twist on the traditional biscuit.

24. Vanilla Sponge Cake with Strawberry-Meringue Buttercream

If you’re looking for a decadent and delicious cake for a birthday, celebration or even for no reason at all then look no further than this Vanilla Sponge Cake with Strawberry-Meringue Buttercream.

For any strawberry lover, this cake is pretty heavenly, with the berries flavoring the buttercream as well as creating layers between the sponge cakes. My mom used to make us a birthday cake with fresh strawberries inside, and although it wasn’t as fancy as this one, I would definitely recommend giving it a try if you haven’t already.

25. Strawberry Cream Pie

The chocolate cookie crust is what made this Strawberry Cream Pie stand out to me. I love it when a recipe takes a relatively classic dish and adds its own special twist to it. The dark, almost black crust also provides a brilliant color contrast with the bright red berries and pure white cream.

Don’t be put off by the length of time indicated for making this pie, most of that comes from the chilling process so there is very little actual hands-on work involved.

26. Strawberry Banana Bread

Regular banana bread is a staple in my family. We make it often, my mom is most definitely the best at it, and keep them around as a yummy breakfast option or to enjoy with a good old cup of tea.

I had never thought to add different fruits to my banana bread, but this Strawberry Banana Bread has me thoroughly intrigued. This recipe, in particular, makes a whopping great sized bread, so it would stretch far enough for everyone to go back for seconds, as they most likely would.

27. Strawberry Hi-Hat Cupcakes

These Strawberry Hi-Hat Cupcakes are the prettiest little sweet treat I ever did see. They have multiple delicious elements to them, elevating them above the level you would expect from a regular cupcake.

The cake part itself in this recipe comes from a pre-made mix, which you could use if you were pushed for time, or you could use your own recipe. Chocolate cake could also work extremely well in this recipe. The fluffy cakes are topped with a dollop of strawberry jam, then strawberry buttercream and topped off with a layer of dark chocolate to balance out the sweetness.

28. Chocolate Covered Strawberries

I know what you’re thinking, you don’t need a recipe to make Chocolate Covered Strawberries, you simply melt chocolate, dip the strawberries in and let them set, easy peasy.

As much as that is true, I must include these based on all the fun and creative ideas shown. Chocolate covered strawberries are a great thing to have on offer as a sweet nibble at any occasion, and you could really jazz them up using some of these ideas. My personal favorites are the strawberries that look like they are wearing little tuxedos.

29. Mini Eclairs with Strawberries and Cream

These Mini Eclairs with Strawberries and Cream look like something straight off a menu at a café serving fancy afternoon tea. I took my mom for an afternoon tea for her birthday not too long ago and they had something a little like this amongst the other delicious treats. I must say it was one of my favorites.

You could follow this same recipe and use other fruits if you would rather, or use a mix of a couple. I personally like the idea of having mixed berries, so would add some raspberries and blueberries in there too.

30. Strawberry and Rhubarb Pavlova

Pavlova is my granny’s signature dessert. I have always been a little scared to make one myself in case it gets rejected by my family for being inedible compared to hers.

I doubt it is possible for anyone not to want to eat this Strawberry and Rhubarb Pavlova, however, it looks scrumptious. The cream topping is spiced up with a little Amaretto which sets it aside from a regular pavlova and makes it a tad more adult. That fresh fruit on top will pair perfectly with the crispy meringue and soft cream.

31. Strawberry Lemonade Cupcakes

These Strawberry Lemonade Cupcakes sound like a summer essential, and I can already tell they will be appearing more than once in my house over the next few months. The strawberries in the cake mix make the cakes themselves pink, which is a pretty and fun touch and would make them perfectly suited to a kids’ birthday party.

Cream cheese frosting is by far my favorite way to top cupcakes as it isn’t too sweet, and this recipe cranks that up a notch by adding in some lemony goodness.

32. Chocolate Covered Strawberry Brownies

I am yet to find someone who doesn’t like brownies, so I can imagine these Chocolate Covered Strawberry Brownies would go down an absolute treat.

The strawberries are not covered in regular melted chocolate like I initially thought, but a rich, chocolate ganache instead. The ganache won’t fully set, meaning you can let your teeth slide right through the layers of chocolate, juicy strawberries, and fudgy brownie.

33. Vanilla Custard White Chocolate Sugar Cookie Skillet with Strawberry Sauce

I have never written more consecutive delicious-sounding words than I just did. I would challenge anyone to turn down this Vanilla Custard White Chocolate Sugar Cookie Skillet with Strawberry Sauce, although I will admit I think it would be better as a sharing dessert due to the sheer amount of sweetness it contains.

The strawberry sauce is just what this skillet cookie needs, as it will bring an element of tartness to combat the sweetness of the white chocolate. The cool vanilla ice cream will help to do that too.

34. Strawberry-Swirl Meringue Nests

Whenever we used to have bake sales at school, my mom and I would make something like these Strawberry-Swirl Meringue Nests. Because they look so impressive and fancy, you would expect them to be far more difficult to make than they are. In fact, all you need to do is whisk up the egg whites and sugar, which you don’t even need to do by hand, and then use a skewer to add the snazzy pink details.

I would be tempted to take the strawberry element of this dessert one step further than essence. My favorite thing to do with meringues is to sandwich two together with cream and fresh strawberries in between.

35. Strawberry and Nutella Crepes

My sister has been known to sit down for the evening accompanied by a punnet of fresh strawberries and a jar of Nutella to dip them in. For that reason, I have no doubt that she would be the first one to rush to the table if these Strawberry and Nutella Crepes were served.

If you don’t want to make your own crepes, they are relatively easy to find in more grocery stores, although I would definitely recommend trying it yourself as fresh ones are far more delicious. Once again this recipe is pretty self-explanatory, just cover your crepes with large amounts of Nutella and strawberries until they are unrecognizable.

36. Mini Strawberry Tarts

You can’t go wrong with a classic Mini Strawberry Tart. I like the fact that they are mini, not only do they look incredibly cute, but they would make a perfect addition to a little afternoon tea or a bigger spread of nibbles.

Whenever I am in a bakery or patisserie, I feel myself going goggle-eyed over the strawberry tarts, and the ones in this recipe look like they are filled to the brim with cream and topped with the loveliest sweet, juicy strawberries and accompanying sauce. As the recipe suggests you could easily add extra fruits on top of these tarts along with the berries.

37. Strawberry Crumb Bars

These Strawberry Crumb Bars look like something I would have been ecstatic to find in my lunch box as a special treat when I was a kid. Things like this are easy to make and yet simply delicious they also keep well if stored in an airtight container.

Few ingredients go into making these bars, and they are all ones which are most likely already in your kitchen cupboard. Both the shortbread base and streusel topping will be crumbly and will melt right away in your mouth, the strawberry layer acting as the perfect binding layer to tie the two together.

38. Strawberry Cheesecake Chimichangas

I never imagined myself saying that I want to make Strawberry Cheesecake Chimichangas, but after only a brief scan over this recipe, with the help of that mouthwatering photo, I am sold. The use of flour tortillas is a bit strange to me, but I have assured myself that if it is beyond my comfort zone, I could swap them for crepes which would have a similar effect.

Every element of this dessert is perfectly thought out and marries together like a dream, from the warm melted chocolate to the slightly spiced cinnamon sugar and the hint of zesty lemon.

39. Cream Cheese Strawberry Cookies

These Cream Cheese Strawberry Cookies look almost like a combination of cakes and cookies when it comes to texture, and I like that about them. I can imagine the softness comes from the cream cheese.

Strawberries and white chocolate are a classic flavor combination that you can’t go wrong with, so I have no doubt that these would deliver taste wise. The white chocolate used here is a chopped up chocolate bar instead of store-bought chocolate chips, which I am particularly fond of as your chocolate chunks will be slightly irregular.

40. Strawberry Panna Cotta

Panna cotta of any description is my favorite lighter dessert option. If I am ever at a restaurant and am feeling a little full but still determined to squeeze in dessert, this is always my port of call.

Strawberry Panna Cotta is a perfectly balanced glass of loveliness. The creamy pannacotta is sweetened with the strawberry, but not so much that it is sickly. The bold color contrast also makes it look incredibly attractive. One thing I might change in this recipe would be to swap the vanilla extract for the inside of a vanilla pod, but that is simply down to personal preference.

41. Strawberry Shortcake Trifle Cups

This is one of the simplest strawberry desserts you will come across as there is no cooking involved, all you have to do is to assemble a few delicious ingredients together prettily in a cup.

I like classic trifle and this is an imaginative, easy adaptation of the regular construction. The strawberries in these Strawberry Shortcake Trifle Cups are tossed in orange juice which will make them even juicier and full of citrusy flavor. If you wanted to, you could add other fruits into the trifle. I can imagine that raspberries especially would go particularly well.

42. Mini Strawberry Cinnamon Twist Knots

Anything mini always attracts my attention, and not only do these Mini Strawberry Cinnamon Twist Knots look cute but you could convince yourself it was acceptable to go back for seconds or even thirds based on the size.

Cinnamon buns always go down well in our house, whether they’re a breakfast treat at the weekend or an afternoon snack eaten straight out of the oven. I have never thought to add fruit to my recipe, however, but now I have been roused to the idea to give it a go. The combination of the cinnamon and strawberry is bound to be sweet and perfectly spiced.

43. Grilled Strawberry Kebabs with Lemon-Mint Sauce

If you are looking for the ideal summer BBQ recipe, then look no further than these Grilled Strawberry Kebabs with Lemon-Mint Sauce. For family parties in the past, I have made fruit kebabs but have never gone any further than to pop a couple of different fruits onto a skewer, maybe adding some marshmallows here and there. I like the idea of taking them to another level though, grilling the fruit to bring out a slightly different flavor.

All that is needed to accompany the strawberries is a simple glaze made up of maple syrup, lemon, and mint.

44. Strawberry Crumble

Crumbles are the most homely and comforting dessert in my eyes, I have multiple happy memories of sitting by the fire as a kid with a big bowl of crumble and custard.

Many might consider crumble to be a dessert better suited to the colder months but I think that this Strawberry Crumble provides a summer alternative, especially when served with a huge dollop of vanilla ice cream. The yummy berries will cook in their own sweet juices until they are soft and create the perfect companion for the crunchy, crisp crumble topping.

45. Strawberry Swirl Pound Cake

This Strawberry Swirl Pound Cake is stunning to look at, with those gorgeous deep pink swirls through the pale vanilla cake. The recipe states that it makes two pound cakes, so if you’re entertaining guests or simply want to make it last, then the quantities are brilliant.

I like that the cake has a glaze, which makes a cake a little more exciting, as well as bringing more moisture. The glaze uses real strawberries as opposed to a strawberry flavoring which I am incredibly glad of, as the flavor will be natural and delicious.

46. Brownie Brittle Strawberry Lasagne

Don’t worry, this concept isn’t as crazy as you might initially assume based on the name. This Brownie Brittle Strawberry Lasagne is simply a layered icebox style dessert, and oh my, does each and every layer look heavenly?

You can, of course, buy brownie brittle in store, but you could also make your own. The same goes for the chocolate pudding element, which in this recipe comes from an instant mix. The main component of this dessert is a cheesecake-like mixture, which is separated by layers of pudding, strawberries, and brownie.

47. Strawberry Shortcake Ice Cream Pops

I am always looking for new and exciting ice cream recipes for summer, and I have fallen in love with these Strawberry Shortcake Ice Cream Pops. I have made popsicles before, and ice cream, but never a combination of the two.

These ice cream pops have everything from delicious strawberry ice cream to a sweet white chocolate coating and crunchy cereal to decorate. It could be fun to play around with different decorations like sprinkles or colored cereals, even freeze-dried strawberries which would add both a pop of color and a strawberry flavored crunch.

If all these recipes appeal to you but your strawberry patch needs some TLC, then read our guide on How To Grow Berries and how to grow Strawberries in Pots.


No Pectin Strawberry Jam

I wanted to share with you my favorite strawberry jam that&rsquos the perfect companion to my breakfast toast (and my dessert ice cream!). The jam is smooth, spreads beautifully, tastes sweet and I find myself sometimes just craving a spoon of it!

other jam recipes, instead we&rsquore using lemon juice. I prefer making jam without pectin. This method will leave you with a delicious jam that you can eat straight from the refrigerator, can or freeze for later usage.

The 3 ingredients you need is:

Boil. Add the strawberries, sugar and lemon juice to a medium sized pot. Don&rsquot use a small saucepan, it will boil over. Heat over low heat until the sugar dissolves completely. Increase heat to medium high and bring to a full rolling boil. Stir the jam very often for a full 20 minutes while it&rsquos boiling. If you want to get exact you&rsquoll want the temperature to be 220 degrees while boiling.

Jam is Ready. Place the jam in mason jars and put in refrigerator if you&rsquore going to eat it immediately (or within the month). It will turn into a thicker jam consistency overnight.

Canning/Freezing. To can, transfer the jam to sterile jars, leaving about 1/2 inch on top and seal the jars in a water bath. To freeze, place jam in freezer bags after cooking and place in freezer.

I hope you like this easy to make Strawberry Jam without pectin! Make sure to serve over a warm piece of toast (here&rsquos my homemade white bread recipe!) &ndash that&rsquos my favorite way!


Resep opsomming

  • 1 (18.25 ounce) package white cake mix
  • 1 ½ cups frozen sweetened strawberries, pureed
  • 12 ounces cream cheese
  • 8 (1 ounce) squares white chocolate
  • 1 koppie swaar slagroom
  • 1 (8 ounce) container frozen whipped topping, thawed
  • ½ pint sliced fresh strawberries

Voorverhit die oond tot 350 grade F (175 grade C). Grease two 9 inch round cake pans.

Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.

Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.

To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Meng goed en laat afkoel. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.


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