Out of Town & Strawberry Rye Galettes

About a week ago I hopped in a car with two fine ladies and one fine pooch (also a lady) to head upstate to pick strawberries and search for a bit of summer adventure. We fortified ourselves with giant iced coffees and drove about two hours north to a little no-frills farm in the Hudson Valley where we picked berries to our hearts' content, then headed down the road to grab lunch from a burrito trailer. On the drive home we took a detour to pick wildflowers which unexpectedly led us to Bear Mountain where Mazie the dog had her first experience with open water (mixed reviews) and we saw some goslings taking a swim (thumbs up all around). All in all, a banner day.

I rode home in the front seat with a half-flat of warm fragrant berries on my lap and I dreamt up all of the ways I wanted to use them, which only took a few days once I got home. I made a few frozen treats (the first one was posted earlier this week), preserved some, and then baked the last pound of them into these little galettes. I usually don't really like strawberries in baked goods because I think they get a bit soggy, but because these tarts were baked without a lid in a nice hot oven the strawberries roasted and caramelized in such a lovely way. And this pastry, this pastry! I used it last year for a few rhubarb treats and I have no idea why I forgot about it until just now because it is such a perfect (and easy to work with) dough to wrap up all kinds of fruit. 

And in case anyone was wondering, Mazie the dog was an excellent road trip companion and hung out patiently in the shade chewing on sticks while we picked berries to our hearts' content.

Strawberry Galettes

1 large rustic tart or 4-6 small ones

1 recipe rye pastry (below)

1 lb strawberries, whole if they are tiny, cut in half if they are small, quarters if they are large

2 Tablespoons sugar, or more to taste
6 Tablespoons strawberry, rhubarb, or apricot jam

1 Tablespoon flour

zest and juice of 1/2 lemon

1 egg

4 Tablespoons coarse sugar, for sprinkling

To assemble

1. Divide dough into 4-6 equal pieces. On a floured surface, roll each dough ball into a round, 1/8'' thick. Transfer the rounds to two large, lined sheet pans, a few inches apart. Store in the fridge while you prepare the filling.
2. In a large bowl combine the strawberries, flour, sugar, and lemon zest and juice. Prepare an egg wash by beating an egg in a bowl with a tablespoon of water.
3. Remove the pastry from the fridge and spread each one with about a tablespoon of jam, then divide the fruit evenly between the disks, leaving a 1'' border around the edges. Fold the edges of the pastry over the filling and gently brush the egg wash between the folds to seal. Chill the formed tarts until they are firm, 30-40min.
4. While the tarts are chilling, preheat your oven to 375º. When the tarts are nice and cold, remove them from the fridge, gently brush the pastry with egg wash and sprinkle with coarse sugar.
5. Bake until the crusts are golden, about 20 minutes. Reduce the heat to 375 and bake until the juices bubble and ooze and the pastry is a deep golden brown, about 10 more minutes. Let cool completely before serving.

Rye Rough Puff Pastry
adapted from Kim Boyce's, Good to the Grain
yield, pastry for 1 large rustic tart 4-6 small ones

I won't lie, the rye pastry takes a bit of work to put together but man is it good. It's my new favorite base for fruit desserts that I plan on using all summer long. Kim Boyce recommends "turing the dough"twice for this recipe, but I wanted a few more flakey layers so I gave it an extra turn. If you are going to use this dough to make a traditional pie, I suggest just doing the two turns.  Once you get the hang of making the dough, I suggest making a double or triple batch so you can have it at the ready for all of your summer pies, tarts, and galettes like these guys.

4.25 ounces rye flour
4.25 ounces all purpose flour
1/8 ounce salt
1/2 ounce sugar
6 ounces cold butter cut into chunks
4 ounces ice water (may need a little less or more than this)
1t apple cider vinegar

1. In a large bowl, mix the flours, salt and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces the size of peas to lima beans.
2. Combine the water and apple cider vinegar in a measuring sup. Make a well in the flour/butter mixture and slowly stream the water into the dough while mixing gently. Mix until the water is evenly distributed and the dough holds together when you squeeze it. It will look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add a bit more water.
3. Dump the dough out onto a piece of plastic wrap, gather the wrap tightly around the dough and refrigerate it for at least an hour or overnight.
4. After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8'' x 11'' rectangle. The dough will be a bit rough and crumbly and that's okay! With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 3 more times then wrap the dough in plastic and chill for at least 2 hours and up to 2 days before using.
If the rolling/turning sounds confusing, here is a great photo tutorial for making rough puff pastry on Food52.  Their method utilizes 6 "turns" of the dough, which isn't necessary for this recipe but it will give you a great idea of what the rolling process looks like.

Strawberry Ice Pops Two Ways

I went on a strawberry picking adventure last week and I am going to tell you all about it soon, but in light of the heat wave happening in NYC I thought I should share these super easy ice pops with you right away. This is a slapdash kind of recipe that only takes a few minutes to throw together and because the berries are never heated it truly preserves the fresh flavor of summer's finest. All you have to do is slice up some strawberries and throw them in a blender with some sweetener (any kind you like) and freeze. Then, once you've patiently waited a few hours you'll have the perfect treat to enjoy while sweating out the summer on your stoop or fire escape or back yard if you are really lucky.

More strawberry recipes soon!

Strawberry Vanilla Ice Pops
yield, about 6 depending on the size of your molds

This method would work with any berry that you have laying around so feel free to experiment. The only thing i wouldn't do is put whole pieces of fresh fruit in the pops. It looks pretty, but I find the icy chunks kind of unpleasant to eat.

1 pound strawberries washed and hulled
2-4 Tablespoons sweetener (honey, sugar, maple syrup, or agave) depending on the sweetness of your fruit
juice from 1/2 a lime
seeds from 1/2 vanilla bean or 1/2 teaspoon vanilla extract
tiny pinch salt

Slice the strawberries and toss them with the sugar, lime, vanilla, and salt. Let the berries macerate for about 15 minutes then blend the mixture thoroughly. Taste the mixture and adjust the sweetness if necessary. Strain the mixture to remove the seeds if you like, I didn't bother. Pour into your ice pop molds and freeze until firm, at least 4 hours or overnight.

Buttermilk Variation

Add 1/3 cup buttermilk to the blended strawberry mixture then freeze as desired. Alternately, add buttermilk to half of the strawberry mixture and make striped ice pops like these.

Happy Birthday

 

I hope you all don't mind if I take a brief break from the rhubarb extravaganza today because today is P's birthday (mine too!) and I haven't yet added a rhubarb cake to my repertoire. We never make a big deal out of celebrating because frankly, being the center of attention in any circumstance makes me nervous, but I always like to dust off my turntable to make us a cake. This year, I think I am going to keep it simple with an angel food cake covered in the first strawberries of the season and billowy mounds of whipped coconut cream. I think I'll probably pick up some donuts too, for good measure. I'll make sure to report back if it's good.

Here are some cakes from the archives that would all make excellent birthday treats

A Chocolate Cake Fit For Celebrations: Chocolate Cake with Chocolate Ganache and Swiss Meringue Buttercream
Almond Cake with Cherry Filling and Ombre Frosting
Brown Sugar Buttermilk Cake with Roasted Strawberry Meringue Buttercream
Vanilla Poundcake with Vanilla Buttercream and Raspberries
Carrot Cake with Cream Cheese Swiss Meringue Buttercream

And a bonus tip:

Try adding crushed Oreos or Newman O's to vanilla buttercream for cookies and cream frosting or a hefty dose (4 tablespoons or so, dissolved in the milk) of instant espresso powder for coffee frosting. Better yet, add them both and call it Cappuccino Cookie Frosting, delish.

Almond Ice Milk with Strawberry and Rhubarb Salad

This combination of frosty almond milk and tart, fresh rhubarb is raw, gluten free and vegan (for honey eating vegans, of course). I know to some that sounds totally boring, but for as much as I like buttery treats, I also crave a bit of lightness (especially when the weather warms up) and this dessert totally has that going on. I am usually not a fan of the classic strawberry and rhubarb combo, but the pucker of raw rhubarb (still Camille's batch!) is nicely mellowed by the addition of sweet strawberries, a bit of honey, and some fresh mint to make an utterly refreshing, cool, and crisp salad. The almond ice milk is a pretty neutral, granita base that will work well with a number of different fruits and I imagine fresh or roasted stone fruit later in the summer would be delicious here, so feel free to give this recipe your own spin. Oh, and you could certainly make this dessert richer by adding some whipped coconut cream on top (for dairy avoiders) or a bit of whipped cream (for dairy fans).

Almond Ice Milk
yield about 3 cups
I like the bit of texture that adding some almond pulp back in to the ice milk gives the mixture, but if you'd like a smoother icy-treat leave out the pulp. This would also work well with cashews. If you've ever made a granita like this, then you know that it is just about the easiest frozen treat to put together, save the "popsicles" I used to make out of orange juice poured into in ice cube trays and stuck with a stick (tell me you made those when you were a kid too).

5 1/2 ounces raw almonds
24 ounces filtered water (plus more to soak the almonds)
2 tablespoons raw honey or maple syrup (or to taste)
1 teaspoon vanilla extract or 1/2 vanilla bean, scraped
1/4 teaspoon almond extract (optional)
pinch salt

1.  Add almonds to a large container and cover with filtered water. "et the almonds soak for at least 4 hours or overnight then drain the almonds and add the 24 ounces of filtered water and blend thoroughly. Strain the mixture through a nut milk bag (a phrase that makes my inner teenager giggle) or through a strainer lined with cheesecloth. If desired, add 2 or 3 tablespoons of the nut meat back into the strained milk for texture.
2. Add the sweetener of your choice, vanilla, almond extract and salt to the almond milk and blend to combine.

3. Pour the mixture into an 8x8 or 9x9 baking dish. Taste the mixture and if you find it to be not sweet enough add in a bit more sweetener and stir to dissolve. Cover the dish with plastic.
3. Slide the dish into the freezer and chill for 1hr. Remove the dish from the freezer and scrape the milk with a fork to break up the crystals, cover and place back in the freezer. Scrape the milk every 30min or so until it is frozen and crystals have formed.

Strawberry and Rhubarb Salad
yield about 2 cups
This salad is sweet-tart and utterly refreshing thanks to a dose of fresh mint.

2 medium stalks rhubarb
1 pound strawberries
2 Tablespoons raw honey or maple syrup(or more to taste)
3 Tablespoons mint leaves, thinly sliced

Dice the rhubarb and strawberries into 1/4-1/2'' pieces small and even pieces are key here. Toss the chopped fruit and honey gently to combine. Let the mixture sit for 30 minutes and taste. The fruit should soften slightly and release some of it's juices. Adjust sweetness if necessary then add in the sliced mint right before the salad is served.

To Serve

Layer the ice milk and the rhubarb and strawberry salad in clear glasses. Top with fresh mint leaves. Serve immediately. Try not to spill mint leaves all over the place like I did, what was I thinking ;)

Strawberry Buckwheat Skillet Cake with Cacao Nibs

Sometimes cake is a many layered, multi-stepped affair and sometimes it's just a quick batter topped with fresh fruit and tossed in a skillet. I don't play favorites so I won't say that I prefer one over the other, but there is something to be said for simple "everyday cakes" like this one.



I took one of my favorite culinary dream teams, buckwheat and fruit, and paired them in a fluffy buttermilk enriched batter with some cacao nibs for crunch. Then I baked it in my cast iron skillet because we (my skillet and I) are having a moment,  you see, it's seasoned to perfection and practically begging me to use it every chance I get. Feel free to bake this cake in a regular cake pan if that's what you have.



The strawberries will probably sink to the bottom of the cake and that's okay! They'll bake up into little jammy pockets at the bottom of the cake. Serve for breakfast with a little maple syrup on the side if you are feeling fancy.

Strawberry Buckwheat Skillet Cake
adapted from Smitten Kitchen
yield, one 8'' or 9'' cake

2.25 ounces all purpose flour
2.25 ounces buckwheat flour
1/2t baking powder
1/2t baking soda
2 ounces softened butter
4.75 ounces sugar
1t vanilla extract
1 egg
5 ounces buttermilk
5 ounces sliced strawberries
.75 ounces cacao nibs

Preheat oven to 350º and grease and lightly flour an 8 or 9 inch cast iron skillet or cake pan

1. Whisk together the flours, baking powder, baking soda, and half of the cacao nibs.
2. Cream the butter and sugar together in a large bowl, add in the egg and vanilla extract and mix until thoroughly combined.
3. Add in the flour, alternating with the buttermilk in three additions. Mix until combined, making sure to get down to the bottom of the bowl. Spread the batter evenly into the prepared pan, top with the sliced strawberries and sprinkle with the remaining cacao nibs.
4. Slide into the oven and bake until the edges are browned and a toothpick inserted into the center comes out clean, 18-22 minutes. Serve warm. This cake is best the day it's made, when the cake sits overnight the berries make it a bit soggy.

Brown Sugar Buttermilk Cake with Roasted Strawberry Frosting

I guess you could say I made this cake out of necessity, but I didn't have a birthday to celebrate or a party to take it to. The truth is, I picked up a pound of less than perfect fruit, deceptively red and plump but severely lacking in the flavor department. So to save those berries from themselves I gave them a honey bath and tossed them in the oven. See you later, bland berries!



As I was daydreaming about the best way to use the little jewels roasting away in the oven, the scent of caramelizing fruit began to waft through the apartment. The scent of roasting strawberries is the sweet essence of strawberry, almost artificial in it's intensity.



I was in the mood to bake something tall and towering so I set to work making a tried and true vanilla buttermilk cake, only I swapped out the white sugar for brown to echo the caramel notes in the berry frosting I planned to make. The slow meditation of softening butter, separating eggs and sifting flour gave me time to consider my frosting options. Cream cheese? Buttercream? 7-minute? Swiss meringue, that's the ticket!



I whipped up a batch of my favorite (not too sweet) Swiss meringue buttercream and enriched it with a scraped vanilla bean and a healthy amount of strawberry puree and watched as the frosting turned the loveliest pale pink. Maybe try whipping this up for your Mom this weekend, I hear Moms love pink cake.

In unrelated news, you can stream the entire new Beach House record on NPR here. It's 35 minutes of fun, mellow summertime tunes that will start your week right.

Brown Sugar Buttermilk Cake
adapted from Sky High: Irresistible Triple Layer Cakes
yield 1, 8'' cake

4 eggs
2 egg yolks (save the whites for the buttercream)
1 1/4 cups buttermilk
1Tablespoon vanilla extract
3 cups cake flour
2 cups dark brown sugar
4 1/2 teaspoon baking powder
1/2 teaspoon salt
8oz softened butter

Preheat your oven to 350º and grease and flour 3, 8'' cake pans. For safety's sake, I lined mine with parchment too.

1. Sift the cake flour, baking soda and salt into the bowl of a stand mixer. Break up the brown sugar with your hands and whisk it into the flour mixture .
2. Cut the softened butter into chunks and add it into the flour mixture. Mix on low until the butter is evenly distributed and the mixture looks like crumbs. It is helpful to stop the mixer and scrape the bottom of the bowl during this process.
3. In a separate bowl, whisk together the eggs, egg yolks, buttermilk and vanilla extract. With the stand mixer running, add the milk mixture in three additions. Mix for 30 seconds after each addition, then stop the mixer to scrape down the sides of the bowl and paddle making sure to get down to the bottom of the bowl to ensure the batter is well mixed.
4. Divide the batter between the prepared pans and tap them gently on the counter to release air bubbles. Slide the pans into the oven and bake the layers for 28-30min or until a cake tester comes out completely. Cool for 15 minutes in the pans, then turn out onto a rack to cool completely before frosting.


Roasted Strawberries

1lb strawberries, cut in halves or quarters if they are large
2T honey
1T neutral flavored oil (canola or grapeseed)

Toss the strawberries with honey and oil. Spread out in an even layer on a parchment lined baking sheet and bake at 400º for 15-20min or until the berries have released some of their juices and caramelized slightly.


Roasted Strawberry Meringue Buttercream 
yield, enough frosting for an 8'' or 9'' cake (plus a little extra)

5 egg whites
1 1/4 cups sugar
1lb butter, room temp
pinch salt
1 vanilla bean, scraped
1/2 cup roasted strawberry puree (room temperature)

1. In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pan of simmering water and whisk continuously until the sugar has dissolved and the mixture is warm to the touch, 5-7min.
2. Using the whisk attachment, beat the egg white mixture until stiff glossy peaks form and the mixture has cooled to room temperature, about 10min.
3. Switch to the paddle attachment and reduce the speed to low and add the salt then add butter a few tablespoons at a time and beat the frosting until smooth. During this step it is very likely that the frosting will "break" and you will think you messed up. Good news! You didn't! Mine breaks sometimes too. All you have to do is turn up the speed on your mixer for a few seconds and the frosting comes back together. Continue until all of the butter is incorporated then add in the vanilla bean seeds and very slowly stream in the roasted strawberry puree.

To Assemble the Cake

Peel the parchment paper from the layers and trim the cakes so the tops are flat. Place one layer onto a serving platter or pedestal and spread 1/2c-3/4c of the frosting onto the cake in an even layer. Place the second layer on top and repeat. Finish by placing the last layer on top, trimmed side down so the top of the cake will be nice and flat and crumb free. Cover the top and sides of the cake with a thin layer of frosting (crumb coat) and refrigerate for about 30min. Pull the cake out of the fridge and add a second, heavier coat of frosting on the top and sides of the cake. Garnish with sliced strawberries. Serve at room temperature. Store any extra frosting in an airtight container in the freezer where it will keep for a few weeks.