Preserved Strawberries With Chilies

I know it is not strawberry season, however I just couldn’t resist! Truly an incredible combination of flavors, sweet and spicy. Here in California strawberry season will be just around the corner.

Another Food 52 find, by Amanda Hesser

Author Notes: As much as I love a good, not-too-sweet berry jam, and as much as I hate tarting up such indispensable staples, the combination of berries and chiles makes so much sense. The chiles give the berries depth, and through contrast, have a way of amplifying their presence, much like a shadow emphasizes light. I used one New Mexico chile, which offered up a polite amount of heat. You might want to add a second one, or even branch out into the world of anchos and guajillos. – Amanda Hesser

https://food52.com/recipes/5105-preserved-strawberries-with-chiles

Food52

Makes about 1 to 1 1/2 cups

1 pound sweet, ripe strawberries, hulled and halved (or quartered if larger than a walnut in its shell)
1 New Mexico chile (or ancho, if you prefer), or more to taste
1 cup sugar
Juice of 1/4 lemon

Place the strawberries in a heavy, medium-size pot. Remove the stems and seeds from the chile (no soaking is required) and discard. Roughly chop the remaining dried chile flesh, and add it to the strawberries. Pour in the sugar.Set the pot over medium heat and bring to a boil — as the fruit begins to juice, the sugar will melt. Reduce the heat to a steady simmer and cook for about 1 hour. You’ll want to give it a stir every 10 minutes or so — do so gently because you want the strawberries to stay intact and essentially candy. Taste it every now and then to make sure there’s enough chile heat and flavor for you — if not, add another!As the preserves cook, use a spoon to lift off any scum that rises to the surface. The preserve is ready when the strawberries are shrunken and lightly candied, and the syrup has thickened but is no t so thick that it’s like jelly. (The best way to test it is to pour a little bit onto a plate and let it cool before checking the consistency.) Stir in the lemon juice and remove the pot from the heat.Serve on toast or scones with butter, over ice cream and on cakes or biscuits. Refrigerate any leftover preserves.
Makes about 1 to 1 1/2 cups

Advertisements

Adult Oatmeal Cream Sandwich Cookies

One of my favorite Food Blogs out there is Food 52, you will be lost in recipe land forever when you visit their site! Another fantastic Blog is The Vanilla Bean Blog

http://thevanillabeanblog.com

by Sarah Kieffer. This is her recipe, Enjoy!

oatmeal_cream_pies6blogsize_(1_of_1)

~Adult Oatmeal Cream Cookies~

Author Notes: This is an adult version of the classic oatmeal cream pie — a brown butter buttercream fills a bourbon oatmeal cookie for a rich and delicious treat. The brown butter buttercream is adapted from Cook’s Illustrated. (less) – sarah kieffer | the vanilla bean blog

Makes about 16 cookies

For the oatmeal cookies:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks)
1 cup brown sugar
1/2 cup sugar
2 tablespoons molasses
2 eggs
1 tablespoon bourbon
1 1/2 teaspoons vanilla
2 1/2 cups rolled oats
Preheat the oven to 350° F. Line three half sheet pans with parchment paper.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, 3 to 5 minutes. Add the molasses, and beat to combine, then add the eggs, and beat to combine. Add the bourbon and vanilla, and mix to combine. (Scrape down the sides as needed through this whole step.)Add the flour mixture to the butter mixture, and mix on low until completely incorporated. Add the oats and mix on low to combine.Take the bowl off the mixer, and use a spatula to make sure the dough is thoroughly mixed.Using a heaping tablespoon to scoop the dough, place the cookies on the prepared baking sheets (I could fit 3 across, and 4 down). Bake the cookies for 8 to 12 minutes, until the edges are golden brown and the center is set. Remove from the oven and let them cool completely on a wire rack. When the cookies are cooled, place the brown butter cream (recipe follows) on the bottom side of one cookie, and top with another (how much you put is completely up to you!).

For the brown butter buttercream:

1 1/2 cups unsalted butter (3 sticks), room temperature
3 tablespoons heavy cream
2 teaspoons vanilla
1/4 teaspoon salt
3 cups powdered sugar

Brown 1 cup (2 sticks) of the butter: Melt it in a medium-sized saucepan. You need to stay close to the pan; don’t walk away from it. Swirl the butter around until it starts to brown — it will smell nutty and you’ll see little brown bits at the bottom of the pan. Remove the pan from the heat, pour the brown butter and bits into a freezer-safe bowl, and let cool for 10 minutes. When the butter is partially cool, place the bowl in the freezer and let the butter chill until solid, about 30 minutes (you can also put it in the fridge to cool down, but it will take a bit longer). When the butter is solid (but not frozen!), take it out and place it in the bowl of a standing mixer.Add the remaining stick of butter to the browned butter in the bowl, and beat all the butter until light and fluffy, 3 to 5 minutes. Stop the mixer and add the heavy cream, vanilla, and salt, and beat to combine. Slowly add the powdered sugar on low speed. Once it is incorporated, increase the speed to medium and beat the cream until it is smooth and fluffy, 4 to 6 minutes.
This recipe is a Community Pick!