Arsip Tag: strawberry

strawberry milk – smitten kitchen

strawberry milk – smitten kitchen

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Did you know drinking buttermilk is a thing? I wasn’t aware until a few years ago when I took a baking class and remarked to the teacher that buttermilk is pretty amazing in baked goods for something that smells so rancid and he told me that his mother drinks a glass of it warm every afternoon. Like, by choice. I may have said something polite but as I didn’t get the nickname Deb No Poker Face Perelman for nothing, I doubt anyone missed how revolted I actually was. I have little doubt that I acted equally maturely in high school everyday when I friend of mine would get not a normal drink, like ice tea or lemonade with lunch, but strawberry milk. You know, the bright pink stuff that smelled like a melted Jolly Rancher. Why on earth would you drink strawberry milk if you could have chocolate milk? And yet, inevitably, here we are.

a tumble of overripe strawberries
sliced with sugar

It turns out strawberry milk when homemade under the bossy guidance of Gabrielle Hamilton is unbelievably good, like a milkshake but one (if you mom is as awesome as I am, obviously) you can pass off as breakfast. Hamilton’s method has you macerate strawberries in sugar until all of their liquid is drawn out and they’re very syrupy. She insists that you use the best strawberries (i.e. the kind that are in season now) and says “don’t compensate with [rhymes with bitty] berries with more sugar, please.” Then, you take this glassy red bowl that smells like cotton candy, sunshine and joy itself, blend it until smooth, mix it with a combination of milk and buttermilk and let it steep overnight. In the morning, any of that remnant yogurt flavor of buttermilk is gone, leaving you with an ice-cold pitcher of slightly thick, creamy, lightly sweetened deep pink happiness.

very very macerated
blending the berries
mixing it up
strawberry milk
strawberry milk

One year ago: Strawberry Cornmeal Griddle Cakes
Two years ago: Pasta and Fried Zucchini Salad
Three years ago: Rhubarb Cream Cheese Hand Pies
Four years ago: Broccoli Parmesan Fritters
Five years ago: Dobos Torte
Six years ago: Strawberry Ricotta Graham Tartlets
Seven years ago: Lemon Mint Granita
Eight years ago: Breakfast Apricot Crisp
Nine years ago: Gateau de Crepes

And for the other side of the world:
Six Months Ago: Tres Leches Cake + Taco Party
1.5 Years Ago: Gingerbread Biscotti
2.5 Years Ago: Sugared Pretzel Cookies
3.5 Years Ago: Cashew Butter Balls
4.5 Years Ago: Caesar Salad Deviled Eggs

Strawberry Milk

Source: Barely adapted from Prune

I love: 1. that this tastes like a melted milkshake without requiring the caloric intake of a pint of vanilla ice cream. 2. how straight-up 1950s retro it is. 3. that there’s another glass of this in my fridge right now and I’m not sharing it.

  • 1 pound strawberries, trimmed and sliced
  • 1/2 cup granulated sugar
  • 3 cups milk
  • 1 cup buttermilk

Mix strawberries and sugar in the bottom of a bowl (or even your blender’s bowl) and let them macerate for at least an hour, or until very syrupy. The more juice they exude now, the better. Blend strawberries and juices until smooth, then pour into a pitcher along with milk and buttermilk. Stir and let steep overnight in the fridge. In the morning, mix again if needed, and pour into glasses. Repeat as long as it lasts.


    • Hamilton doesn’t have you blend the strawberries in her recipe but the photo appears to show blended strawberries so I assume it was a typo. Or not a typo. Regardless, I prefer it blended over having flavor-sapped strawberries slices floating about.
    • This is a great use for ripe-to-overripe strawberries, or basically what happens to me every time I buy them at the market, get so excited that I make big plans for them and find 48 hours later that they’re nearly past their prime.
    • Before you ask if you can reduce the sugar, trust me that this results in a lightly-but-not-overly-sweet strawberry milk, the furthest cry from the carton stuff. I’d warn you otherwise.
    • I was nervous we wouldn’t like it and only made a half-batch. This road only leads to regret.
  • Those are Duralex Picardie glasses

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    strawberry graham icebox cake – smitten kitchen

    We’re enlisting many of my favorite easy cookie tricks here — you can catch up here if you’re curious, or just follow along below, they’re all in there — to make this go quickly. I realize making 6 cake-sized cookies sounds like a spectacular amount of work, but it’s almost all there is to do besides whipping a cream cheese whipped cream and slicing strawberries very thin.

    Let’s talk about the fruit: You want to slice your strawberries paper-thin so they act like a skinny layer of jam. Because fresh fruit imparts a lot more juices than jam, if you go this route, the cake is best in the first 24 hours before it might seem overly soft, which might not be everyone’s thing. You have two other options: 1. Use a thin layer of actual jam (instead of fresh fruit) applied directly to the cookie tops before swooshing the cream over. 2. Or to cook chopped berries into a light sauce as we did here, letting it fully cool, then dolloping it in tiny dabs on top of the cream throughout each layer. The first strawberries we brought home from the market were too sweet and beautiful to cook, though, I couldn’t bear it.

    Skip the cinnamon if you’re not looking for a cinnamon-flavored graham.

    This makes 1 6-thin-layer 7-inch round cake. If you’d like to double everything, it will make a 7-layer 9-inch cake.

    Make grahams in a food processor: Combine flour, salt, baking powder, spices and sugars in the work bowl of a food processor, running until mixed. The brown sugar will want to clump; just break it up with a spoon or spatula and keep running the machine until it gives up. Add butter and run machine until it is powdery. Add egg and honey and run machine until the dough begins to clump/ball together.

    Make grahams without a food processor: Beat softened butter with sugars until combined. Add egg and honey, beat until smooth. Sprinkle mixture with spices, baking powder, and cinnamon and beat until very well combined. Add flour and mix only until it disappears. You’ll want to cool this dough slightly if it’s very soft before rolling it out; you absolutely don’t want it as cold and firm as a regular roll-out cooke dough but if it’s, say, as soft as frosting, it will be too mushy to roll easily.

    Both methods: Heat oven to 350 degrees F. Get out 4 sheets of parchment paper and locate a bowl or plate with a 7-inch diameter. Divide dough into 6 balls. Roll out first ball between two sheets of parchment paper until it is slightly larger than the 7-inch rim. Do not trim. Remove the top sheet carefully (if it gives you any guff/sticking, just slide this dough sheet into the freezer for 2 to 3 minutes to firm up before trying again; I didn’t find this at all necessary).

    Bake grahams: Slide graham round and the paper it is on onto a baking sheet and bake for 8 minutes, until it’s a shade darker on top and browned at the edges; don’t be afraid of a medium-brown color in places; it provides crisp.

    The moment it comes out of the oven, place the 7-inch plate or bowl right on top of the hot cooking and use a sharp knife or pastry wheel to cut the cookie into a circle. Remove the bowl or plate, leave edges attached to cookie; they’ll remove easily once it has cooled for a minute or two. Slide parchment sheet with cookie on it onto cooling rack. In a couple minutes, it will be cool enough to remove the parchment sheet. Reuse it for other cookies.

    Meanwhile, use additional sheets of parchment to create an assembly line so that as soon as the first cookie round is baked, you can slide the next one in. (Or, if your oven is bigger, bake two at a time, lucky you.) Reuse all parchment rounds. Don’t forget to trim the cookies while they’re hot, it’s much easier this way. Once cookies are cool, you can stack them to save space.

    To finish and assemble cake, ideally a few hours before you want to serve it: (No need to rest this overnight, as you would with other icebox cakes; it softens much faster.) Slice your strawberries paper thin with your sharpest knife. Set aside.

    Place sugar in the bottom of a large bowl and sprinkle zest over it; rub zest into sugar with your fingertips so that it releases the most flavor. Add cream cheese and beat until combined, light, and fluffy. Add vanilla and salt and beat again. Add heavy or whipping cream just a spoonful at a time at first. You want to stretch the whipped cream cheese very slowly or it will take on a lumpy appearance. Once enough cream has been added that the mixture is liquid, add the rest. Beat cream and cream cheese together until it holds soft peaks.

    Assemble cake: Place a small dab of whipped cream on the center of serving plate and place first cookie on top; in a few minutes, it will soften it enough that it doesn’t slide around so much. Scoop 1/6 of cream onto first cookie layer and spread it almost completely to edges. Arrange strawberry slices in a single layer, not so close that they touch, but so the top is as well-pebbled as you see in these pictures. Repeat 5 more times. Rest cake in fridge for 3 to 4 hours before serving.

    Do ahead: Baked, cooled cookies keep for a week, if not longer, at room temperature in a tin or loosely wrapped. Cake with fresh berries, once assembled, is best in its first 24 to 36 hours. See suggestions up top for alternatives that might hold up longer.

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    strawberry summer sheet cake – smitten kitchen

    Eight years ago, I wrote about a strawberry cake I’d been making and tweaking from Martha Stewart since, apparently, 2005 that felt to me like the epitome of early summer. The batter is a simple cake — butter, sugar, flour, eggs, milk. The berries are fresh, hulled and halved. There’s seemingly nothing new or revolutionary but what differentiates it from other summer cakes is the sheer volume of strawberries. There’s a full pound of berries placed on top before you bake the cake, more than easily fit. In the oven, the batter buckles around the berries, turning them into jammy puddles, especially if your strawberries are a touch overripe. The sunken berries dimple the top like a country quilt. The edges of the cake brown and become faintly crisp. If you can bear to wait half to a full day to eat it, and really let those baked berries marry with the cake, you might swear off all other summer desserts.

    prepping strawberries

    Clearly, I’m a fan. But I hadn’t expected on a site with many other cakes with fresh fruit in them for it to so quickly take off, ultimately joining the small club of recipes on SK with more than 1000 comments.* The only thing that’s never right about it, however, is the size. A cake like this is here to make friends, and eight wedges never last. For years, if anyone asked about making it in a 9×13 pan, I gave my default answer: double it! For most cakes, this absolutely works. But at home, it was never quite right. The cake was too thick and 2 pounds of berries never fit on top, meaning you’ll use less, and if you use less, the cake is, in my opinion, way less spectacular. I’m not sure why it took me until this summer to get it right, but I finally realized that I was scaling it wrong. The 1.5x yield of batter and berries creates the strawberry summer sheet cake I’ve always needed and finally have. I haven’t made it the original way since, and I thought you deserved an update that was more than a footnote, too.

    readyone-bowl cakesmooth the batter in the pan

    I’ve reduced the batter effort to one bowl. Delightfully, the baking time for the larger size is a little less while the servings jump to 12 to 16 per cake. The most persnickety thing about the whole cake is arranging the berries on top and for this, but a messy, disorganized collage is the only way to go. If you have berries left when you’re done covering every speck of the cake, nudge them closer, even overlapping them by a little edge. Do not leave berries behind. Strawberries are phenomenal right now and the summer is in full, sultry swing. We need this on repeat.

    use every strawberry
    strawberry summer sheet cake, baked
    strawberry summer sheet cake

    * Curious what the others are? I was too. Mom’s Apple Cake, Apple Cider Caramels, Best Birthday Cake, Thick, Chewy Oatmeal Raisin Cookies, Chocolate Peanut Butter Cake, and Best Cocoa Brownies. I apologize in advance for your electricity bill this summer if you find this list too good to pass up.


    One year ago: Linguine and Clams
    Two years ago: Drop Berry Shortcakes and Zucchini Grilled Cheese
    Three years ago: Funnel Cake
    Four years ago: Herbed Summer Squash Pasta Bake and Chocolate Chunk Granola Bars
    Five years ago: Limonada de Coco and Cherry Almond Dutch Baby
    Six years ago: Pickled Vegetable Sandwich Slaw
    Seven years ago: Chocolate Swirl Buns and Cold Rice Noodles with Peanut Lime Chicken
    Eight years ago: Rich Homemade Ricotta and Linguine with Pea Pesto
    Nine years ago: Rustic Rhubarb Tarts, Scrambled Egg Toast, Strawberry Brown Butter Bettys and Shaved Asparagus Pizza
    Ten years ago: Spanikopita Triangles, Neapolitan Cake, Cheese Straws and Strawberries and Dumplings
    Eleven years ago: Fresh Ricotta and Red Onion Pizza, Sweet Cherry Pie, and Zucchini Strand Spaghetti
    Twelve years ago: Strawberry Chiffon Shortcake

    And for the other side of the world:
    Six Months Ago: Plush Coconut Cakes and Baked Buffalo Wings
    1.5 Years Ago: Banana Oat Weekday Pancakes
    2.5 Years Ago: Chicken Wonton Soup, Crusty Baked Cauliflower and Farro and Chocolate Dutch Baby
    3.5 Years Ago: The Browniest Cookies, Feta Tapenade Tarte Soleil, Chicken Chili and Leek, Ham, Cheese and Egg Bake
    4.5 Years Ago: Mushroom Marsala Pasta Bake, Key Lime Pie and Make Your Own Vanilla Extract

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    frozen strawberry daiquiris – smitten kitchen

    Note: Of course this will be wonderful with strawberries you picked and froze yourself, but I made a point to test it with freezer-section strawberries to make sure we still liked the results — and we did! I did find that flavor, color, and juicing ranged a lot between bags, so adjust these ingredients as needed to make your perfect glass. This scales easily for a pitcher for a crowd.

    • 1 heaped cup frozen strawberries
    • 2/3 cup ice cubes
    • 5 tablespoons light rum
    • 1 to 2 tablespoons lime juice, to taste
    • 1 tablespoon granulated sugar

    Combine everything, starting with 1 tablespoon lime juice, in a blender and blend until smooth. You’ll probably need to scrape it down a few times because everything is so cold going in, but it’s worth it for a drink that stays icy on a hot day. Taste, adding more lime juice, ice, sugar, or rum to taste. Pour into two glasses and drink immediately.

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    strawberry brita cake – smitten kitchen

    For a more stable cake, you could cut the 9×13 cake in half the short way. But where’s the fun in that?

    Heat oven: To 350°F (175°C). Line the bottom and sides of a 9×13-inch cake pan with parchment, and coat it lightly with nonstick cooking spray, as I find that meringue can stick even to parchment.

    Make the meringue: In the large bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat the egg whites with 1/4 teaspoon salt on medium/low speed until they begin to thicken — they’ll look satiny and you’ll see some trails form from the beaters. Increase the speed to medium, and add half the sugar — 3/4 cup — a little at a time, letting each sprinkle disappear and beating 10 to 20 seconds before adding more. Add 1/2 teaspoon vanilla extract or paste and continue to whip the mixture until the egg whites are glossy, and stiff peaks form when the whisk is lifted. Set this bowl aside.

    Make the cake: In a second bowl, but no need to clean your whisk/beaters if you’re using them again, beat the butter with the remaining 3/4 cup sugar, remaining 1/4 teaspoon salt, and lemon zest until light and fluffy. Add egg yolks and beat to combine. Sprinkle surface of batter with baking powder and beat thoroughly into mixture. Add the milk and beat to combine; the batter will immediately look curdly and split and like you’ve made a mistake. You haven’t. Add the flour and beat until smooth; the mixture should come back together evenly.

    Bake the cake: Spoon the cake batter into the bottom of your prepared cake pan and spread it into a thin, even layer. Dollop the egg white mixture all over the batter and gently spread this across the cake. (For both, a small offset spatula makes this easier.) Bake the cake for 20 minutes, then check for doneness — a toothpick inserted into the cake should come out batter-free. This can be harder to assess under a meringue, so try a few places. The cake might need 5 to 10 minutes longer to set. [Yes, I found this long of a baking time range in testing.]

    Once baked, cool cake in pan for 10 minutes, then used the parchment surrounding the cake to carefully yank the cake and parchment directly onto your cooling rack to completely cool.

    Finish cake components: In a medium bowl, combine strawberries, 1 tablespoon of the sugar, and lemon juice and set aside. [It takes about 15 minutes for them to get juicy.] Combine the heavy cream, crème fraîche, remaining 1 tablespoon sugar, and vanilla extract or paste in a large, clean bowl, and beat mixture until soft peaks form.

    Assemble the cake: Carefully cut the cooled cake in half the long way, creating two long rectangles. Loosen the parchment underneath, and carefully transfer the first half onto a plate. Swirl the top of it with half the whipped cream, then scratter with half the berries. [Will it be messy? Yes it will.] Place the second half of the cake on top of the berries and finish with remaining cream and berries. You can drizzle any extra juices from the bowl over the cake. Garnish with mint leaves and/or powdered sugar, if you wish.

    To serve: Store the cake in the fridge until needed. Cut cake into messy, chaotic slices to serve. Leftovers keep in the fridge for 4 days.

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    easy strawberry lemonade – smitten kitchen

    easy strawberry lemonade – smitten kitchen

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    I would like to make clear from the outset that I do not think we, this site, or even the internet necessarily needs a new recipe for lemonade. I’ve covered lemonade that’s picnic pink (with any berry you like), with watermelon, with cucumber, with maple syrup and bourbon, and even lime and mint. But the thing I ran into when my kids left me, once again, with a basket of overpriced strawberries on their last legs — fruit they’d asked me to buy but then mysteriously lost interest in eating when it was presented to them at breakfast — and I decided to instead turn strawberries into strawberry-ade, so to speak, was that every lemonade recipe I’ve already published contains steps I lacked inclination to do.

    strawberry lemonade-01strawberry lemonade-02strawberry lemonade-03strawberry lemonade-04

    Like juicing lemons, which involves straining out seeds and pulp. Making simple syrup, which needs to be heated in a saucepan and cooled for later use. And any fresh fruit or vegetables added need to be blended and pushed through a strainer too, bringing us to three separate processes. Are they hard? No. But they aren’t lazy and this is — lazy in a good way. Lazy like barely-a-recipe lazy.

    strawberry lemonade-05strawberry lemonade-06strawberry lemonade-07strawberry lemonade-10

    Everything goes into the blender. Everything is blitzed and strained at once. And have never in my entire life tasted a more delicious and nuanced strawberry lemonade. It’s vivid and intensely flavorful and it tastes the way cotton candy at a carnival smells, and the strawberry summer cake cooling in the back of our station wagon does wafting through the car, and I hope you go immediately into your kitchen and find out for yourself.

    strawberry lemonade-08



    6 months ago: Green Angel Hair with Garlic Butter
    1 year ago: Double Chocolate Chip Muffins
    1 year ago: Classic Shortbread, Quick, Easy Salsa, and Twisty Cinnamon Buns
    2 year ago: Rhubarb Cordial
    3 year ago: Braised Ginger Meatballs In Coconut Broth
    4 years ago: Triple Coconut Cream Pie
    5 years ago: Pistachio Cake and A Reall Great Pot of Chickpeas
    6 years ago: Potato Pizza, Even Better, Carrot Tahini Muffins and Sheet Pan Chicken Tikka
    7 years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toasts and Maple Pudding Cake
    8 years ago: Lamb Meatballs with Feta and Lemon
    9 years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey
    10 years ago: Pasta with Garlicky Broccoli Rabe, Classic Ice Cream Sandwiches and Cinnamon Toast French Toast
    11 years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast
    12 years ago: Tangy Spiced Brisket
    13 years ago: Pickled Grapes with Cinnamon and Black Pepper and Buttermilk Ice Cream
    14 years ago: Fork-Crushed Purple Potatoes, Whole Wheat Apple Muffins, and Caramelized Shallots
    15 years ago: Black Bean Confetti Salad and Margarita Cookies and Tequila Lime Chicken

    Easy Strawberry Lemonade

    • 4 large lemons (mine were 4 1/2 ounces each), plus a few slices for garnish
    • 1 pound (455 grams) fresh strawberries, plus and a few extra berries for garnish
    • 1/3 cup (65 grams) granulated sugar
    • 2 to 3 cups of water
    • Ice

    Cut the skin, including outer white pith, off your lemons and cut the lemons into chunks. Don’t worry about the seeds. Stem your strawberries. Toss the lemon chunks, strawberries, sugar, and first two cups of water into your blender and blend until coarsely pureed. Pour through a mesh strainer to remove any seeds. The lemonade will be very potent at this point and you can add as much of the remaining cup of water as you wish, or all of it, to taste. Fill glasses with ice and pour lemonade over and garnish with extra berry and/or lemon slices. This lemonade is also lovely finished with a splash of seltzer, if you like fizz.


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