I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. When I took a bite of this mousse it reminded me of a super light key lime pie filling. The best part is that it doesn’t actually require key limes, which have a short growing season and the bottled stuff just leaves me flat. The lemon-lime mousse is tangy, just a touch sweet, and it is so light, it melts on your tongue. The fresh strawberries lend a perfect balance of flavor and texture to the dessert. I put them in glass jars because the lemon-yellow mousse and lipstick-red strawberries are so pretty together I wanted to be able so see them. It is also the best way to bring dessert along to a pot luck or picnic. These jars are probably familiar to many of you who eat Bonne Maman French preserves that come in them. I save the jars and pretty checkered lids to reuse. Read More
I’m not sure if it is nature of nurture, but I am incapable of throwing away food. I suspect it comes from working in professional kitchens, where everything is used or money is lost. As a result I have scraps of all my baking projects in the freezer(s). Once in a while I go through and take inventory and try to use it up. Usually this happens around the time my husband is trying to fit something in there and can’t find an inch of room. This time I found several batches of waffles that I’d frozen over the past couple of months. I always intend to freeze them, like Eggo waffles, and just toast them for the boys in the morning. But, when it comes right down to it, I just can’t make myself do it. They just don’t toast up well. So, what to do with all these waffles I’d unearthed? Bread pudding. It is what I would do with leftover brioche and these are just as eggy and rich. The result was a delightful surprise and now a family favorite. Strawberry sauce and whipped cream on top and you have a breakfast fit for a king, or a son’s 10th birthday, which is exactly what I gave mine on his big day. Read More
I asked you what your favorite Valentine’s Day desserts are, and almost all of you answered chocolate. Chocolate in any and all forms. Although it was the hands down winner, there were also a large number who craved strawberries. Some of the treats on your list I haven’t made on ZoëBakes yet, but you can be sure I will now! Here are a few that caught my eye; tiramisu, molten lava cakes and a flourless chocolate soufflé cake. Thanks for the chocolatey inspiration. Feel free to add to the list.
Here are a few Valentine’s Day desserts you requested. For the recipes just click on the pictures. Read More
It is officially spring when I walk outside my door and there are stalks of rhubarb standing tall in my garden. To date rhubarb and strawberries are the only edible things I’ve managed to grow. Every year the rabbits and squirrels wait until the strawberries are perfectly formed and just about to turn red, then they systematically eat them all. So, in the end all I am left with is my huge patch of rhubarb. It may be why I love it so much, because I feel a sense of accomplishment.
This year will be different. I have signed up for the Backyard Harvest Project. They assigned me a master “urban” farmer, Stefan, and we will work the land together. My city farm is tiny, no more than 10×14′ of organic growing space. This is apparently enough room to grow about 30 varieties of vegetables, herbs and edible flowers. So far we’ve prepped the land, shoveled loads of beautiful black organic dirt, planted leeks, cauliflower, spinach, peas and radishes. The beauty of this program is that Stefan is here to make sure that in the end I have a bounty of produce. In other words he makes sure I won’t kill it. He even installed a fence today to keep out the rabbits. Hmmm, perhaps I’ll get strawberries this year after all. *
The spring “fool” came to me on Twitter. @francis_lam, who is a writer for Gourmet magazine posted that he had some fresh heavy whipping cream and asked what he should do with it. I thought, rhubarb Fool! It is a classic British dessert made of cooked, sweetened fruit that is folded into whipped cream. There is nothing as simple, and yet just a touch decadent. I wonder where the name comes from??? 😉
Today is Earth Day and in an attempt to keep my “cookprint” to a minimum, I decided to make a simple, but crazy delicious dessert. Once again Lynne Rossetto Kasper is my inspiration. You see, my husband and I are planning a trip to Italy this summer with our boys. In an attempt to get ready for the journey we’ve been eating a lot of Italian food. I figure it is more important to understand the food than, let’s say, learn the language! 😉 So I whipped up a batch of Lynne’s lasagna and then followed it with this incredibly easy and yet divine bowl of strawberries in red wine.
I’ve been reading on other food blogs about the perfect spring crop of fresh strawberries. Well, here in Minneapolis we finally have buds on the trees, but we’re a good while off before we are plucking fruits from the vine. In fact today is the day that the Backyard Harvest folks deliver the dirt for my Urban Farm. By June I’ll have my own organic garden, but until then…to the market I go. The strawberries I bought at the store were decent, but not yet at their full potential. To maximize their flavor I macerated them in red wine and a touch of sugar. A little chiffonade of mint and they were bright and summery.
Keep reading to find out about the last Le Creuset giveaway!