Strawberry Fields Forever

Note:  I've been nominated for Babble's 100 Top Food Blogs!  I have 13 more votes to get into the top 50.  If you like what I've done here, would you follow the side link to Babble and vote for me?  I am on page #2 "Snippets of Thyme"

It wasn't long after we moved to Texas that I began to hear about "Froberg Strawberry Farm".  As spring began to slip into summer, at the mere mention of strawberries or blackberries, this farm, southwest of Houston, Texas would spring into conversation.  

Going to Froberg Farm was like stepping back in time and catching a glimpse of what true farmer's markets were like.  Strawberries are just one of their highlights.  This farm rotates fresh fruits and vegetables throughout the year.  


The drive out into the country was soothing and quiet - just what I craved  that day.  What fresh produce would I find?  What kinds of dishes would I make?  What in the world is "Mayhaw Jelly"? Go here and you can learn about it. Snippet:  It is a very southern plant that was collected in the springtime to make into jelly.  

Only a few rickety signs guide you to this reputable farm.  I love that.  Simple.  Unpretentious.  As I crossed over a long lonely stretch of train tracks, my car crunched over the little gravel road winding its way up to the farm.

An old rickety screen door creaked open and I felt transported to some other time.  The produce looked amazing.  I wanted to capture some photos.  Fruits and vegetables are so beautiful to photograph, but I couldn't wait to fill my baskets with some of what I was seeing.  An apple tart?    I should make that.  No wait, look at that jar of fig preserves.  Figs are a childhood favorite of mine.

Look at the fresh sugar snap peas and the just-cut asparagus.  They looked like they had just been brought in and spilled into the many wooden bins inside Froberg that morning.  

This sweet little tot was so cute holding her huge strawberry.  She was dressed in a bright little outfit that had strawberries all over it.  


Strawberries.  I was definitely stuck on strawberries.  I wanted to make something with strawberries.  

I scooped up pails of strawberries dreaming of many different recipes I could make, when one of the farm workers asked if I had seen the blackberry fields outside.  


Blackberries?  Fields of blackberries?  I had to take a peek.  People aren't really allowed in the blackberry patches but she said it was o.k.  They would be picking some that afternoon for sale the next day.  

I walked way out to the blackberry fields and could tell this was going to be a treat.  The fields were nothing short of delightful...magical even.  It was morning and no one was outside.  I felt like I was transported back to France where I would beseech my husband to stop randomly along a country road so I could roam up and down the grape vineyards.  He just shakes his head but smiles obligingly, knowing my quirky ways.


Blackberries are beautiful growing on their dainty vines, plump and juicy.  The deep dusky purple contrasts so playfully with the pop of bright pink blackberries yet to ripen.  The winding green leaves fluttered and swayed in the breeze and little flowers that were tucked here and there seemed to finish off this captivating scene.


I went to a very southern school in the deep countryside of Louisiana.  Our religion teacher, Sr. Smith, would look at us at the beginning of class, close her book and say "Go out girls! Go run, go be free, that is my religious teaching for today!".  We would scramble outside lickety-split, eager for every precious minute of being outdoors.  

Often, we went straight to the blackberry brambles if it was springtime.  Our skirts became the bowls and they filled up with this delicious fruit.  We would run to the cafeteria, holding those skirts, to get little bowls, dump sprinkle sugar onto the blackberries, smash them up into the sugar, and taste a little bit of heaven.  Sr. Smith knew what she was doing.  She was teaching us to live freely and enjoy nature first-hand, not read about it in books.

After wandering slowly and admiring the vast blackberry patch, my quiet reverie was abruptly interrupted.  This huge bright red train came barreling down the tracks right in front of the farm!  The ground shook and  the blackberry vines swayed more as the clickety-clack got louder and louder.  The scene was jarring but it  just seemed to fit somehow into this country landscape.  I thought of all of the little boys and girls who would think this a terrific sight while munching on their juicy strawberries and blackberries.  

The train disappeared with a huff and a whistle and the air and ground settled right back to its peaceful aura.  


I noticed this huge, rambling tree stretching its ancient limbs almost to the ground.  An old battered tire with the worn out letters of "Froberg" were painted on its side.  How long has that tire been laying there?  

Strawberries.  They were still on my mind.  It was getting warm and my car was scented with all of my fruity baskets.  I saw some adorable little tartlets on the popular food blog Cannelle et Vanille the other day.  There was a photo of her sweet little girl delighting in her own little tartlet.  Each time we have travelled to Europe, my  kids point first to the petite individual tartlets in the patisserie windows.  I'll give it a try - strawberry tartlets.

The filling Aran (of Cannelle et Vanille) used is called frangipane.  It is made with ground almond flour.  We were truly delighted with this light and sweet flavor and texture.  I baked some strawberries on top of the tartlets but then added more slices after they cooled because they were more vibrant and fresh-looking.

What a wonderful morning I spent wandering those enchanting blackberry fields.   The breeze was cool, the mood was relaxed...the entire farm seemed to be snuggled in the countryside truly lost in the past.  Lost?  No, not lost.  It seems perennial...waiting to be found by others; to give others the pleasure it gave me that spring morning.



Strawberry and Almond Tart

Makes 6 3-inch tartlets

Pie crust of your choice
½ cup (110 g) unsalted butter, room temperature
½ cup (110 g) natural cane sugar
1 egg
½ tsp almond extract
1 cup (110 g) almond flour
1 Tbs (10 g) tapioca starch
¼ tsp salt
2 cups sliced strawberries

Pre-heat oven to 400F.

In a stand mixer, cream the butter and sugar with the paddle attachment until light. Add the egg and almond extract and mix until combined. Add the dry ingredients and mix.

Roll out the pie dough to 1/4-inch thickness. Cut 6 4-inch disks and fill tart molds with them. Cut off excess dough.

Fill the tart molds with frangipane and arrange the sliced strawberries on top. Bake for 20 to 25 minutes until crust golden. (Snippets notes:  I added more fresh strawberry slices on top after they came out of the oven just because it looked so pretty!)

Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Sinful Cinnamon Rolls

Doesn't every culture have its form of the classic cinnamon roll?  
Isn't that a wonderful thing?  
I am always wondering about the first person who decided to add the ingredients of cinnamon and butter together, spread it on bread dough and roll it up for slicing.  What creativeness in the kitchen.


I came across this simple cinnamon roll recipe after deciding this year, I was going to delve into the baking arena.  I tried it once and thought the deliciousness of the outcome was just beginner's luck.

I tried a second and third time with this recipe and met with succulent success each time.  Something like this, cinnamon rolls, seemed so scary to me for so many years.  So, I made them yet again to see if it really was possible to continue duplicating yumminess,  BUT this time froze them ahead of time to simplify holiday prep time.  From freezer... to thawing... to oven they were sweet deliciousness.

I just love spreading the cinnamon butter mixture all over the pillowy dough.  Then, using dental floss to gently and cleanly slice through the rolled dough is nothing short of amusing fun.

I put my dough in muffin tins because I liked how they all come out the same size. 

{I know, a little "Type A" here...}

I've made these with two types of frosting.  The cream cheese frosting sits up nice and thick on top of the cinnamon rolls (Shhh...I use Pillsbury frosting in the can. Yum).  

A glaze type frosting cools transparent and has less presentation but is so tasty.  I just melt a stick of butter and then keep adding powdered sugar until it looks nice and glazy.  I also cannot resist adding a tsp. of vanilla to it.

S.Kenney 2011

S.Kenney 2011

These easy cinnamon rolls originally entered our house around Christmas time but they are becoming a year round holiday request. 

Spring is here, Spring is there, Spring is soon going to be everywhere!

I hope everyone had a wonderful holiday weekend.  Whether you celebrated the Spring tidings with the Easter bunny and Easter baskets or the religious celebration of Easter, relaxing and being together with loved ones is a holiday everyone needs.  I can tell from everyone's beautiful blogs, that sugar was definitely involved and consumed!

Sinful Cinnamon Rolls:

Ingredients

• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture.(Snippet's Note:  Be sure that the butter isn't too soft. It will drizzle and ooze off of the dough.) Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Sweet Petite Cupcakes with Sugared Flower Petals

With the flutter of incoming Spring, all sorts of "rites of passage" events begin unfolding all across the U.S.  One of the most important to juniors and seniors in high school is "The Prom".

In our homeschooling world, we have what is called "The Gala".  I know, we could have just called it "The Prom" but we just have to do things a bit differently...

For a teen girl, this means shopping for formal dresses and pretty sparkly shoes, pampering the nails and toes, and booking a hair salon for that romantic and elegant "up-do".

But the swirling thoughts in this mother's mind were "What should I bake for the pre-party?".  It should be sweet, elegant and petite.  That's when I eyed these hydrangea flowers at the market.  They were so soft, fragile, and velvety.

Something with sprinkles and flowers sounded like a good idea.  Little petite cupcakes.

The girls spent the day in full girlie preparation for the evening Gala.  Toes were polished, hair was curled up in ringlets.  My daughter and her sweet friend Mary are huge Jane Austen fans and this is their modern day version.

I spent the day making crystalized flower petals.

When I snipped off a hydrangea petal and held it upside down, it was in a nice little heart shape.  These could be the adornment for the tip of my petite cupcakes.

The Limosine was parked outside.  The belles of the ball and the dashing young gentlemen all arrived. Along with the fun and frolic came my petite cupcakes with their crystalized flower petals.  Photos were capturing the moment and sweet bites of small treats were savored.

The day was ending for my baking quest to make  little sweets to bring for their gathering.  The night was just beginning for these young ladies and gentlemen, who were all swept  into the waiting limo, ready for hours of dining and dancing.

Sweet Petite Cupcakes with Crystalized Flowers:

Cupcakes:
(adapted from Martha Stewart's cupcake recipe)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup milk

Directions

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Frosting:

I must admit.  My first batch of frosting was a dismal failure.  At room temperature, the butter cream frosting I made started to droop and sag on the cupcakes.  I decided to buy canned cream cheese frosting.  It worked beautifully.  It has the texture and strength to really sit up and hold the sprinkles.  

Flowers:

Whisk the whites of one egg until bubble and frothy.  Take a small paintbrush and lightly coat the flower petals.  (Snippets Notes:  I do one or two petals at a time and then sprinkle with sugar)  Lightly sprinkle the petals with sugar.  Let air dry in a safe spot over night until stiff and sparkly!  

Poached Rhubarb with Saboyan Cream

Poached rhubarb with Kirsch Sabayon

I decided I wanted to make a variety of spring dishes to celebrate the turning  of seasons.  I was so inspired by that Mexican market and the bundle of vanilla beans I discovered there.  It seems that in every other program of "The Take Home Chef", Curtis Stone is hailing the necessity of using REAL vanilla, straight from the pod.  As he excitedly scrapes his knife  along the slender skin of the pod, I can't imagine that tiny bit of mushiness can be that impactful.

But it most certainly can.  And, now I have experienced its beautiful-ness myself.

Did you know that a vanilla bean is the stamen of an orchid and is native to Mexico? I most certainly did not know this. No wonder there were buckets of them at Canino's market.     And small tidbits like this, just give us fodder to procrastinate many times during our day.  We are intrepid googlers and it only takes an "I wonder why...." to get the googling going...

Vanilla Bean goodness...all bottled up

When my husband and I had recently graduated from college, we were both hired by the same company.  I moved from NYC and he from Missouri way up to Michigan.  We were introduced to the stalky plant called rhubarb because it seemed to dominate a section of our yard.

Vanilla beans from Canino's market

Our neighbors spotted it growing there and asked if they could have a bunch.  We had never heard of rhubarb, being a midwestern and a southern couple.  It certainly didn't look appetizing or even pretty for that matter.  We figured it was some sort of pink celery that they wanted to slice up in a salad.

Vanilla seeds scraped from the orchid pod.  Oh the smell! 

A few hours later, they knocked on the door and proudly presented to us a fresh out of the oven rhubarb crisp.  We all sat down and had a bowl of this dessert with a scoop of ice cream.

Rhubarb.

Now we know.  Who knew?  Who cares?  Rhubarb = Amazing!

I looked at our stalky overgrown patch of it in our yard with new felt pride.

I came across this recipe using rhubarb and thought that it reminded me so much of that spring so many years ago.  We were so young.  We had our first house.  Life was so simple and sweet.  We had money jingling in our finally employed pockets.  Rhubarb Crisp certainly helped add to the sweet newness of everything in those post college and newlywed years.

What I quickly learned here in the South is that rhubarb is not easily found.  It is a northern plant.  It likes cold soil and close to freezing temperatures.  That must have been why Patrick and I weren't familiar with it from childhood memories.  Cold is also certainly foreign to Texas.  People at the grocery looked at me very quizzically when I asked where is the rhubarb.  I read the recipe again and still really wanted to try it out.  Finally...I found a bunch and snatched it up realizing it probably travelled pretty far to get into my recipe.

S. Kenney - 2011 (not rhubarb, just my pretty flower!)

The colors in rhubarb are subtle but very beautiful.  It reminded me of this flower that I photographed recently.  Only in the spring time do you see such vibrant jewel tones as flower buds present candy colors that are fresh and clean.  Rhubarb is the perfect spring plant and represents the season well.

rhubarb...poaching in sugary syrup

At first, when I was making this spring dessert, I thought it was going to be rather uninteresting and plain.  The rhubarb boiling in the pan did look like chunks of pink celery.  I was a little nervous the 3 eager critiquers here would be feigning politeness.  Especially after the Easter Bird's Nest cake!

The Sabayon cream is mainly whipped yolks and sugar.  The recipe called for elderflower liqueur. Patrick and I went out to a new wine shop that just opened here in town.  After passing in front of two liquor stores, we remembered that we now live in Texas.  Closed on Sundays.  Closed ALL DAY on Sundays.  Grrrrrr.

S.Kenney 2011

I decided to replace this elderberry liqueur with kirch (cherry) liqueur because we had some at home.  Again,  the entire presentation didn't look like too much at this point and I thought perhaps I had hit a recipe that was photographed to look like much prettier than in reality.

Trust me.  This was not the case.

After my first taste of the poached rhubarb with a small dollop of the cream on the spoon, I experienced profound happiness.

Oh. My.Word.  If spring could be scooped into a bowl, this is IT!

The rhubarb is sweet and syrupy, earthy and rustic in presentation.  The sabayon cream is velvety, rich and deeply floral in nature.  The two pair sublimely together.  The colors are fresh, sweet, and delicate.
I will definitely be experimenting more with poaching fruit and adding a cream to it.

S.Kenney 2011

What a light dessert.  Spring is a short season.  Before the heavy heat of Texas descends, I need recipes like this.  Its the season of long walks.  Baby spiders are beginning to weave their web of seasonal change and sparkle in corners and crevices.

Poached rhubarb with saboyan cream

The air feels fresh and clean.  The wind blows soft and cool.  Overnight it seems, baby shoots of flowers open and dominate the fields.

A walk in the neighborhood

I wonder if we'll see another adorable family of little ducks like we saw last spring.  I'll have to tuck my camera with me and be on the look out.  One thing is for sure, the herons are flapping their graceful long wings and creating such artistic pleasure as they dominate the sky with their lanky physique.

To all those coming out of long, harsh winters in the North, you should celebrate one fortunate fact.  Rhubarb is a Northern plant.  It is spring bottled up in a relatively unattractive stalk.  Its a gift to the northern climate for sure.

Poached Rhubarb with Elderflower Sabayon
(Adapted from Martha Stewart Living, April 2011)

Serves 4
3 cups water
2 cups plus 2 tablespoons sugar
1/2 vanilla bean, split and seeds scraped, pod reserved
1 strip (2 inches) lemon zest
1 1/2 pounds rhubarb, cut into 1 1/2-inch pieces
4 large egg yolks
3 tablespoons elderflower liqueur, such as St.-Germain, or any other sweet, floral liqueur
(Snippets Notes: Due to it being Sunday, all liqueur stores were closed so I used Kirsch which is cherry.  We thought it tasted wonderful)

1.  Prepare an ice-water bath.  Bring water, 2 cups sugar, the vanilla seeds and pod, and lemon zest to a boil in a wide, shallow saucepan.  Stir.  Reduce heat.  Simmer for 10 minutes.  Add rhubarb, and simmer gently until just tender, 3 minute. (Snippets Notes:  Important not to over cook.  Don't go too far away from the bubbling mixture. If over cooked, it is instantly mushy)  Transfer to a bowl set in ice-water bath.  Let cool completely.  Divide among 4 bowls.

2. Whisk together remaining 2 tablespoons sugar, the egg yolks, and the elderflower liqueur in a double boiler or a heatproof bowl set over a pan of simmering water.  Cook, whisking constantly, until sabayon is tripled in volume, frothy, and warm to the touch, 6 to 8 minutes.  (Snippets Notes:  Do not walk away.  I went to pour a cup of coffee and within 1 minute I had scrambled eggs and had to start over.  Baby, baby, baby it)
Serve immediately over rhubarb.
3 cups