Traditional recipes

Strawberry Pie with Chamomile and Currant Glaze

Strawberry Pie with Chamomile and Currant Glaze

Ingredients

Glaze

  • 2 cups fresh or frozen red currants
  • 2 teaspoons dried chamomile flowers (or tea emptied from 2 chamomile tea bags)

Pastry Cream

  • 6 tablespoons all-purpose flour
  • 1 vanilla bean, split lengthwise

Assembly

  • 1 Blind-Baked Pie Crust in a 9' glass or metal pie pan (see Master Pie Crust recipe)
  • 6 cups (3 pints) fresh strawberries, hulled (preferably small berries; halved if large)

Recipe Preparation

Glaze

  • Stir sugar and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan. Boil mixture over medium-high heat, occasionally swirling pan and brushing down sides with a wet pastry brush, until thermometer registers 295°, about 10 minutes. Add red currants and chamomile (mixture will tighten up). Reduce heat to low. Once the mixture can be stirred, raise heat to medium-high; cook, stirring constantly, until syrub is reduced to 1/2 cup, 12-15 minutes.

  • Pour syrup through a fine mesh strainer set over a small bowl (do not press on solids). DO AHEAD Can be made up to 3 days ahead, cover and refrigerate. Melt over low heat before using.

Pastry Cream

  • Set a medium bowl over a large bowl of ice. Place a strainer in bowl; set aside.

  • Using an electric mixer, beat egg yolks and 1/4 cup sugar in a medium bowl at high speed until ribbons form, about 2 minutes. Add flour; beat on low speed to blend.

  • Combine milk and remaining 1/2 cup sugar in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar; remove bean. With mixer running, slowly add hot milk mixture to egg mixture; beat to blend. Scrape back into pan and cook over medium heat, whisking constantly, until custard comes to a boil. Continue to cook, whisking constantly, until custard thickens, 1-2 minutes. Remove pan from heat; continue whisking for 1 minute.

  • Strain pastry cream into prepared bowl. Stir until slightly cooled, about 3 minutes. Press plastic wrap directly onto surgace of pastry cream. Let stand in bowl over ice for about 30 minutes or until chilled. DO AHEAD Can be made 1 day ahead. Keep Chilled.

Assembly

  • Spoon pastry cream into the Blind-Baked Pie Crust; smooth top. Place berries in a large bowl. Drizzle melted glaze over. Spoon berries over pastry cream, mounding in center. Serve immediately.

Nutritional Content

One serving contains: Calories (kcal) 580.4 Calories from Fat (kcal) 202.3 Fat (g) 22.5 Saturated Fat (g) 11.3 Cholesterol (mg) 275.2 Carbohydrates (g) 87.0 Dietary Fiber (g) 4.2 Total Sugars (g) 58.8 Net Carbs (g) 82.8 Protein (g) 10.3 Sodium (mg) 268.5Reviews Section

Pie Maven Kim Boyce Featured in Bon Appétit

Baker and James Beard award winner Kim Boyce has made a name for herself so fast, it seems like she’s in the news every month. Now she continues that trend with a large spread on Pies in the latest Bon Appétit Magazine.

The Summer Entertaining section of Bon Appétit is broken into sections, with recipes for Master Pie Crust, Rhubarb-Gingersnap Icebox Pie, Peanut Butter Honeycomb Pie, Lime & Blackberry Italian Meringue Pie, Strawberry Pie with Chamomile and Currant Glaze, Honeycomb, and finally, Stone Fruit Lattice Pie. The pictures will have you heading to the nearest pie shop. Kim’s new bakery is now open.

Related


16 Pie Recipes to Make for Dessert All Summer Long


  • Plum and Mascarpone Pie
    (Credit: Ditte Isager)

  • Cherry Bourbon Pie
    (Credit: Ditte Isager)

  • Mile High Chocolate Pie
    (Credit: Ditte Isager)

  • Coffee S’mores Pie
    (Credit: Ditte Isager)

  • Peach-Blueberry Ice Cream Pie
    (Credit: Tobias Zarius)

  • Buttermilk Lemon Chess Pie
    (Credit: Anders Overgaard)

  • Grape and Apple Pie
    (Credit: Hirsheimer & Hamilton)

  • Lime and Blackberry Italian Meringue Pie
    (Credit: John Kernick)

  • Strawberry Pie with Chamomile and Currant Glaze
    (Credit: John Kernick)

  • Cherry Hand Pies
    (Credit: Ditte Isager)

  • Blueberry Crumble Pie
    (Credit: Hirsheimer & Hamilton)

  • Rhubarb Lattice Pie with Cardamom and Orange
    (Credit: Tina Rupp)

  • Summer Peach Pie with Vanilla and Cardamom
    (Credit: Noel Barnhurst)

  • Blueberry Pie with Cornmeal Crust and Lemon Cream
    (Credit: Misha Gravenor)

  • Rustic Plum and Port Tart
    (Credit: Kana Okada)

  • Late-Summer Cherry Pie
    (Credit: Mark Thomas)

Let’s be real, what’s the one thing you want to dig into after a big plate of ribs? Pie. After a grilled chicken dinner? Pie. After a healthy portion of perfectly cooked steak? Pie! It’s the king of summer desserts, mostly because it can be anything from a heaping pile of chocolate mousse to a delicately arranged peach-filled work of art. And it’s yet another excuse to eat ice cream–there’s nothing better than a scoop of vanilla or chocolate on a hot piece of pie. Here are 16 of our favorite pies to make in the summer–and you bet we’ll be busting them out every time we throw something on the coals.


Summer's Bounty

I had been doing really well with my struggle with Food Magazine Addiction (Foozing for short) but bon appétit crushed my will power with this August issue cover. Holy mac and cheese, look at that pie!! Pie and a blt? You know I couldn't resist.

The pies (peanut butter honeycomb or lime & blackberry Italian meringue) will have to wait until sufficient time has passed for me to recover from peach soufflés and peach ice cream before I crank up another sweet dessert. No, what really caught my eye was the article about tomatoes. It contained at least three recipes I just had to make. The first was the Tomato Terrine. If you've been overrun by your garden's tomato plants, this is the recipe for you.

Of course it involved peeling six pounds of tomatoes so if you're tomato boiling and peeling adverse, maybe not. Then there's the filleting of the six pounds of tomatoes. And the straining of the seeds, making the broth, chilling and layering the tomatoes.

. agree to gelatin Quickies.

I will say that I might change up the recipe a bit next time. I would probably use a loaf pan that's a little tall than wider and make a little bit more stock and use 2 tablespoons of gelatin. When cutting my layers split apart but with more gelatin stock and chilling after each layer might fix that. Other than that the flavor is a knockout.

Do we all scream for Ice Cream?


I, however, am not the typical ice cream consuming American. There is no bucket of ice cream in my freezer, no late night cravings for a scoop or two of Moose Tracks. No drowning my sorrows in a bowl of Chunky Monkey. But this does make me the perfect roommate because I will never eat the last spoonful of your precious hidden behind the frozen peas. Even the bacon ice cream is all yours.


So I took Virginia's recipe for peach ice cream, halved it (because I'm not going to eat 7 cups of ice cream by myself) and took some suggestions from David Liebovitz's blog on making ice cream at home, mainly by adding a bit of alcohol to keep the ice cream from freezing rock hard. So in went a smidgen of peach brandy to soften it up. Making ice cream involves making a custard. Or it means making scrambled eggs if you don't temper your egg yolk mixture carefully enough. Yes, I speak from experience but it is a learning experience. It's also an exercise in getting the right consistency. David's method could easily lapse into into the ice crystal zone if you don't have a creamy enough custard to begin with and if you don't mix the ice cream enough in the freezing process. As for the photography process, ice cream is one of those items that old school professional food photographers use quite a bit of cheats. Things like substituting mashed potatoes for ice cream. The one trick I did use was to pre-scoop my ice cream and cover a sheet pan with plastic wrap and re-freeze the scoops. I think that's an old Martha Stewart trick but you can ask Virginia since she actually worked for Martha.


5 Favorite Passover Recipes + 20 Red, White and Rosé Kosher Wines

This year's Passover Seder may once again be different from the usual feast, as it remains difficult to safely gather for holidays with anyone but immediate family members or small groups of vaccinated adults. But with smaller groups to entertain, there’s less pressure, so now is an ideal time to test out some new recipes, or twists on the standards. That way you're ready to show off freshly mastered dishes the next time you can host a big gathering.

We've selected five reader favorites from well-known Jewish chefs and cookbook authors who shared some of their Passover menu standbys, such as braised flanken in lieu of brisket, make-ahead short ribs livened up by an Israeli spice blend and a savory meat pie with a matzo crust. There are also vegetarian sides and a chocolate cake so tempting you'll want to make it year-round.

To serve alongside, our editors have picked out 20 kosher wines from California, France and Israel that have scored very good to outstanding in recent Wine Spectator blind tastings. There are easy-drinking red and white values, a crisp rosé, luxury bottlings of big reds such as Cabernet- and Syrah-based blends, and plenty in between.

Flanken Pot au Feu

The owners of California-based kosher wine brand Covenant, Jeff and Jodie Morgan are also cookbook authors, and their 2015 book, The Covenant Kitchen: Food and Wine for the New Jewish Table, features this marriage of a classic French beef stew and the traditional Jewish interpretation of short ribs. Perfect for holidays because it can be cooked in advance and kept warm, the Morgans’ recipe calls for slow-braising the meat with a bouquet garni, or an herb bundle, contributing delicate flavors to the broth. Rather than using a cut more akin to a brisket, the Morgans like the flanken here because the bones add complexity to the broth. It’s cooked along with onion, potatoes, carrots, leeks and turnips for a well-rounded dish. The obvious wine pairing is a full-bodied, rich Cabernet Sauvignon, Merlot or Syrah, but a medium-bodied Pinot Noir could work, too, with enough weight to stand up to the red meat and some fruitiness to echo the sweet flavors of the vegetables.

Michelle Bernstein's Grilled Asparagus with Salsa Romesco

In 2017, we asked Miami-based chef and cookbook author Michelle Bernstein, who’s currently running her own catering company, for ideas to add a little variety to the traditional Passover dishes. She shared two kosher vegetarian recipes that bring a pop of color and bright spring flavors to the table. The grilled asparagus capitalizes on peak season for the vegetable the preparation is simple, but the bold romesco sauce—integrating Sherry vinegar, jalapeño peppers and Marcona almonds—packs a wallop of Catalan flavors. As a bonus, it can be made up to three days in advance. Her second option, cauliflower steaks with garlic aioli, also takes advantage of fresh vegetables and a Mediterranean sauce, finished off with the bite of capers, the sweetness of golden raisins and more almonds. “The cauliflower toppings are also great on fish!” adds Bernstein, who sometimes serves roast snapper for Passover. A bright Sauvignon Blanc is ideal for asparagus dishes. With its toasty flavors, the cauliflower can handle whites that are a little richer but still have vibrant acidity try a Chardonnay–Sauvignon Blanc blend or another of the options below. Get the recipes!

Adeena Sussman’s Braised Short Ribs with Roasted Kohlrabi Mash

Cookbook author Adeena Sussman’s most personal project may be her 2019 book, Sababa (Hebrew slang for “it’s all good”), written after she moved from the United States to Tel Aviv. In it, she recreates beloved Israeli dishes with hints of international influences. This dish, ideal for making ahead of the Seder feast, is emblematic of her style: “It has the bones of an American recipe, like a braised short rib or meat, but it has a flavor profile that’s very suggestive of local cuisine here,” Sussman says. That’s thanks to the hawaiij, a currylike spice blend of black pepper, cumin, cardamom, coriander and turmeric. It’s accompanied by a mash of roasted kohlrabi—a relative of cabbage and broccoli that tastes like a milder, sweeter version of them but looks like a turnip—as a less starchy alternative to mashed potatoes.

For a wine pick, Sussman, who is a fan of Covenant’s Israel and California bottlings, selects a structured blend of mostly Syrah with some Cabernet Sauvignon, but notes that “any full-bodied red wine that serves up a spicy note would pair beautifully with this dish.” She also likes a rosé for a fresh, light and lively contrast to the rich short ribs.

Michael Solomonov’s Mina with Ground Beef, Cardamom and Coffee

This recipe for a savory meat pie with an unleavened matzo crust comes from Israel-born chef and Philadelphia restaurateur Michael Solomonov. Perhaps best known for Zahav, his landmark restaurant dedicated to modern Israeli cuisine, he has published three cookbooks and oversees seven other Philly dining concepts, the newest of which is Israel-style grill Laser Wolf, under the CookNSolo restaurant group. As a Passover main dish, Solomonov proposes a mina (the Ladino word for “pie”) in which smoky ground beef is richly flavored with cardamom and coffee. A side dish of beet salad, with its sweet-and-sour and vegetal notes, acts as the perfect counterpoint to the mina. For wine pairings, Zahav general manager Okan Yazici suggested an opulent, structured Israeli Merlot-Cabernet blend with the mina, while a Rhône-style white, balancing richness and acidity, will play off the earthy beets and piquant horseradish.

Chocolate Quinoa Cake

This mouthwatering dessert, from Paula Shoyer, the voice behind The Kosher Baker, is not only perfect for Passover, but also makes a tempting treat anytime you're cooking for someone following a gluten-free diet. From her 2017 kosher cookbook, The Healthy Jewish Kitchen, the recipe is in keeping with the rest of the book's focus on fresh, uncomplicated food made with minimal processed ingredients and suited to a busy, modern family’s needs. Shoyer cooks and purees quinoa as the base grain to hold the cake together. To avoid fats like margarine or processed vegetable oil, she uses coconut oil, mixed with dark unsweetened cocoa and vanilla extract, to create a dense, fudgy dessert. For added elegance, she'll dress the cake with an optional melted chocolate glaze and dot it with fresh raspberries as a garnish. Shoyer maintains that people won’t know it’s gluten-free or made of quinoa: “I wanted this cake to be really rich and trick everybody.”

Top Kosher Red Wines

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More kosher options can be found in our Wine Ratings Search.

TABOR

Cabernet Sauvignon Galilee Malkiya 2016

WS Review: Nicely crafted with hallmark cedar, currant and spice notes interwoven with olive, graphite and forest floor details. There's focus to this full-bodied red, with muscular tannins and notes of mocha and leather tracing along the finish. Kosher. From Israel.—Gillian Sciaretta

DOMAINE DU CASTEL

Petit Castel Haute-Judée 2018

WS Review: Marked by both power and focus, with red berry and currant notes flanked with graphite, cedar and savory spice elements all supported by taught tannins. Details of underbrush and black tea give depth to the structured finish. Merlot, Cabernet Sauvignon and Petit Verdot. Kosher. From Israel.—G.S.

COVENANT

WS Review: Handsomely structured and refined, with a tight beam of currant and black cherry flavors that are laced with cardamom, clove and other spices. Syrah, Petite Sirah, Zinfandel and Cabernet Sauvignon. Kosher. From California.—Tim Fish

RECANATI

Special Reserve Galilee 2017

WS Review: A generous and sinewy red with a firm structure enveloping the black currant, dark olive and bay leaf flavors that are decked out with anise, graphite and black tea details. Smoke and savory spice notes linger on the finish. Cabernet Sauvignon, Syrah, Petite Sirah, Carignan and Marselan. Kosher. From Israel.—G.S.

GUSH ETZION

Spring River GSM Judean Hills 2017

WS Review: Juicy raspberry and black cherry fruit is fresh and mocha-tinged in this plump red with savory spice, graphite and black tea notes that round out the plush finish. Good energy and harmony of flavors. Syrah, Grenache and Mourvèdre. Kosher. From Israel.—G.S.

RECANATI

Petite Sirah Galilee Reserve 2018

WS Review: This red shows nice concentration, with ripe boysenberry, mocha and blackberry flavors that are edged with floral, savory spice and briary details. Chewy tannins. Kosher. From Israel.—G.S.

GALIL MOUNTAIN

Cabernet Sauvignon Galilee 2018

WS Review: The cherry and blackberry notes of this red offer a nice purity, cast with anise and floral details. Moderate tannins come through on the clean finish. Kosher. From Israel.—G.S.

GOLAN HEIGHTS WINERY

Cabernet Sauvignon Galilee Gilgal 2017

WS Review: A broad, layered red, delivering currant, Kalamata olive and mocha notes interlaced with anise, sweet spice and floral details. Herb accents sail along the tannic finish. Kosher. From Israel.—G.S.

GOLAN HEIGHTS WINERY

Merlot Galilee Yarden 2017

WS Review: Well-spiced notes of cherry tart and pureed raspberry are backed by anise details in this broad red. Elements of cedar, baking spice and dried herb come together on the finish. Kosher. From Israel.—G.S.

HAGAFEN

Pinot Noir Coombsville Montington Vineyards 2019

WS Review: Lively, with crisp spiciness to the red plum, cherry tart and dried sage flavors. Savory in the midpalate, with hints of blood orange on the finish. Kosher. From California.—Kim Marcus

SHILOH

Petit Verdot Judean Hills Secret Reserve 2017

WS Review: A brooding red, with compact blackberry and currant flavors flanked with ganache, graphite and pepper details, all encased in plush tannins. Focused and powerful. Kosher. From Israel.—G.S.

DOMAINE DES EDMOND DE ROTHSCHILD

Montagne-St.-Emilion Les Lauriers 2017

WS Review: Open-knit, with savory laced cherry and red currant fruit flavors backed by a light cedary edge on the finish. Merlot and Cabernet Franc. Kosher. From France.—James Molesworth

Top Kosher White and Rosé Wines

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More kosher options can be found in our Wine Ratings Search.

Camellia Judean Hills 2019

WS Review: Nicely spiced and backed by a lively acidity, this offers apple and white peach flavors that are fresh and juicy. Rich accents of vanilla and floral mingle through the toasty finish. Chardonnay and Sauvignon Blanc. Kosher. From Israel.—G.S.

COVENANT

Roussanne Lodi Mensch 2019

WS Review: Roasted peach, dried apricot and melon flavors are bold. Notes of chamomile and almond skin on the finish, with firm acidity. Kosher. From California.—MaryAnn Worobiec


The Strawberry Tree (Arbutus unedo) is an ornamental shrub that grows all over Victoria but its abundant, plush, juicy fruits just end up littering sidewalks. Seems no one remembers we’ve been eating these succulent fruits for thousands of years! Right now in the PNW the fruits are bright red & ripe with a mild, sweet flavour (some berries can be very sweet with up to 40% sugar!) and popped right into the mouth.

Their rough-textured skin gives them a slightly grainy/gritty texture but inside they’re soft and creamy. Because they bruise and turn mushy very easily, they are rarely served fresh but traditionally used in jams, conserves marmalades, baking etc – like this Strawberry Tree Crumble Cake!

Strawberry tree fruits are also a popular ingredient in all kinds of traditional boozy drinks. In Portugal, the fruits of the Strawberry tree are made into a fortified wine called Aguardente de Medronho, and regions in Eastern Europe prepare the traditional drink Rakia from the fruits, and this spirit is distilled twice. Wowser. I’m in the process of making a Strawberry Tree liqueur now for Gather Victoria Patrons – but meanwhile, I thought I’d post this recipe from the Patreon Cookbook to encourage the rest of you to get better acquainted with the Strawberry Tree!

An evergreen shrub within the Ericaceae family, the Strawberry Tree is native to the Mediterranean region and western Europe and still grows wild in woodland and field edges. Related to the rose family which brings us so many succulent fruits renowned for their romantic, love-inducing properties, it’s no wonder the strawberry tree was sacred to both Venus and Aphrodite. I’m pretty sure the high sugar content which turns the berries boozy as they ripen had something to do with it!

Roman fresco from Pompeii depicting the Strawberry Tree

The ancient Romans believed the Strawberry Tree possessed magical powers and finding an Arbutus branch with three berries ensured good fortune. The poet Ovid included Strawberry Tree in the list of fruits descended from the “The Golden Age” a time when people were contented with food that grew without cultivation.

​ In southwest and northwest Ireland, it is known as either “Irish strawberry tree”, or the Killarney strawberry tree – and archaeological evidence suggests it was introduced 4000 years ago by the Beaker People. In 1586 Irish Strawberry Trees were sent to Elizabethan courtiers and in 1649 Henrietta Maria of Wimbledon: called it “one very fayre tree, called the Irish arbutus standing in the middle parte of the sayd kitchin garden, very lovely to look upon”. By the 18th century, Arbutus unedo was well known enough in English gardens and in 1778 Thomas Jefferson brought them to his famous Monticello gardens.

Today it is a much-beloved transplant growing ornamentally around the world in suburban and urban green spaces. It grows in climates on the milder side down the PNW into Southern California and you can identify it by its emerald green oval leaves which are glossy and slightly serrated, fruits hang in small clusters often with white blossoms still attached. And it’s the candy apple red berries you’re after! (Unripe ones can upset your tummy.) Right now they are at the very height of ripeness! And there are plenty! (Also important to note if they’re very ripe eating a lot could lead to mild intoxication – but I’ve yet to experience this effect!)

This a pretty straightforward crumble cake recipe and I really think the Strawberry tree fruits/berries are yummy in it. They dissolve into a soft creamy filling that tastes like a cross between guava and peach and complements the crumbly topping perfectly.


Strawberries and Balsamic

Our strawberry infatuation continues! Jill’s strawberry post today reminds us that so much of what tastes great can come from our own backyard and it’s time to get planting. And I love that strawberries don’t need much to be transformed into a sophisticated dish. -Maggie

This year I am obsessed with turning our backyard into an urban food forest. How wonderful to be able to walk into the garden at any time and sample what’s growing?

Foraging and nibbling what nature has to offer is surely becoming a family pastime with our strawberries emerging as a star crop. The succulent red berries come back year after year and flourish with very little maintenance.

Our biggest strawberry dilemma? With five sets of hands wrangling over the first summer berry, there are never enough… so I’ve planted MORE! More strawberries, as well as multiple blueberry, raspberry, blackberry and red currant bushes.

A vertical experiment, as well as a conventional patch (netted off from wandering pet chickens and rabbits), is the newest addition to the strawberries already growing in the greenhouse.

These survived winter in the greenhouse, frozen in the clay pebbles of the aquaponics grow bed.

These vertical towers from Lee Valley can each hold 14 plants. In addition to the strawberries, I’ve also got two types of kale and assorted herbs growing. We’d love to hear what else besides strawberries are growing in your own food forest?

One of my favorite ways to enjoy strawberries is to toss them with balsamic vinegar. It’s tangy, but with a hint of sweetness. You can use the really good aged stuff, straight out of the bottle, or boil down a less expensive version into a balsamic glaze with a little honey or brown sugar.

Adding balsamic to strawberries (or grilled peaches!) elevates the fruit to a very grown-up dessert. Here’s how:

Wash, trim and slice your strawberries.

Add a few drizzles of balsamic vinegar or glaze to suit your taste.

Toss and let it sit for about five minutes, then spoon over vanilla ice cream.


Step by Step Recipe for Creating Red Flowering Currant Elixir

Step 1. Red Flowering Currant Blossom Extract/Tincture

Place just under two cups of blossoms and lemon rinds in largeish mason jar and pour over with vodka. Make sure your blossoms are fully submerged, if not add an extra splash of vodka or take the top few out. Cap and let sit in a dark cupboard for at least 3 weeks. (the longer the better). You can start using it a lot earlier, it already has good flavour after 3-4 days, but you’ll want to make sure you let most of it for full potency. After 6 weeks though you can strain off the blossoms and rebottle.

Step 2. Red Flowering Currant Blossom Honey

Place 1 cup of blossoms and honey in the top of a double boiler, with water below at simmer. Let infuse for several hours. While still warm, pour honey through a strainer (to sieve off blossoms) into a clean mason jar. You can also do a cold infusion by pouring honey into a mason jar and letting it sit for six weeks. You may want to adjust the blossoms with a knife, skewer or chopstick, so the honey can fully saturate all of the blossoms. Honey moves slowly!

Step 3. Red Flowering Currant Flower Essence

Early on a sunny afternoon place a handful of blossoms and 1 cup water in a glass bowl (to let the light in) and leave the bowl outside in a spot where it will get sunlight for several hours. If you like you can take a moment to set an intention, say a prayer or ceremonially mark the creation of your essence. When dusk begins to fall, bring the essence in, strain off blossoms and rebottle. You can preserve the shelf-life by adding a tablespoon of high proof alcohol otherwise use within the week. You’ll be using about half a cup for the elixir, the rest makes a wonderful face wash!

Step. 4 Creating your Red Flowering Currant Elixir

Mix all your finished strained vodka, honey and ½ cup of floral essence together. You can stir vigorously in a bowl or place in a large lidded jar and shake really well. Either way, make sure all is thoroughly combined. Rebottle in a pretty jar! (In the late summer/early fall add a few berries to your elixir, the honey and vodka will preserve them.)

Step. 5 Enjoying your Red Flowering Currant Blossom Elixir


Strawberry Pie with Chamomile and Currant Glaze - Recipes


Total Time: 5 minutes (each)
Makes: about ½ cup (each) (more&hellip)

Cinnamon Glazed Almonds
Active Time: 5 minutes
Total Time: 25 minutes • Serves: 4 (more&hellip)


Active Time: 25 minutes • Total Time: 25 minutes • Serves: 6 (more&hellip)


Active Time: 25 minutes • Total Time: 40 minutes plus chilling • Serves: 8 (more&hellip)


Active Time: 15 minutes • Total Time: 27 minutes plus cooling and chilling • Makes: 16 bars (more&hellip)


Crab Legs with Dipping Sauces


Don’t let crab legs intimidate you, they’re very easy to prepare. Frozen crab legs are pre-cooked and essentially just need to be reheated in the oven or boiled. Depending on the size and type of crab legs, adjust the cooking time as necessary. Plan for about 1 to 1-1/2 pounds of frozen pre-cooked crab legs to serve 2.

Bake: Preheat oven to 350°F. In a large baking dish or pan, add 3 minced garlic cloves, 1 sliced lemon, several parsley sprigs and 1 bay leaf. Add the crab legs and pour 3 cups beer or water over the legs. Bake 10 minutes or until heated through.

Boil: Heat a large, covered saucepot of salted water to a boil over high heat. Submerge the crab legs in the water, cover and cook 5 minutes or until heated through.

Transfer the hot crab legs to a large bowl, cover with a clean dish towel to keep warm and serve.

Removing crabmeat from the shells can be a bit tricky. Breaking the crab legs at the joints loosens crabmeat free from the cartilage, helping to remove the meat in whole pieces. Follow these simple steps to enjoy every last morsel.

1. Break crab legs apart at their joints.

2. Use scissors to cut through the shells lengthwise to expose the crabmeat.

3. Extract the crabmeat from the shells with a seafood fork.

Enjoy the succulent crabmeat dipped in Clarified Butter, Warm Dill Mayo or Lemon-Butter Sauce (recipes follow). Use crabmeat in soup, chowder or gumbo to create appetizers such as dips, crab cakes or spring rolls tossed into pasta or risotto.

Crabmeat is also delicious served chilled. Simply thaw crab legs in the refrigerator overnight, or place the unopened plastic bag in a large bowl of cold water for about 30 minutes or until the crabmeat is thawed. Use to make crab salad, top a cobb salad, or in sushi serve in a martini glass with lettuce, chopped celery and cocktail sauce.

Clarified Butter
In small saucepot, heat 1 cup unsalted butter (2 sticks), cut into small pieces, over low heat 2 minutes or until melted. (Or, heat butter in small microwave-safe bowl in microwave oven on high 1-1/2 minutes or until melted.) With large spoon, skim off and discard foam from top of melted butter. Makes about 1 cup.

Active Time: 5 minutes • Total Time: 7 minutes • Serves: 8 (more&hellip)


Active Time: 10 minutes • Total Time: 20 minutes • Serves: 4 (more&hellip)


Active Time: 15 minutes • Total Time: 27 minutes • Serves: 8 (more&hellip)


4-Ingredient Slow Cooker Pot Roast

Active Time: 15 minutes • Total Time: 5 hours 15 minutes • Serves: 6 (more&hellip)

Active time: 35 minutes Total Time: 1 hour • Serves: 4 (more&hellip)

Caesar Sliders on a Stick
Total time: 30 Min. • Serves: 4 (more&hellip)


One-Pan Oktoberfest Dinner

Active Time: 10 minutes Total Time: 55 minutes Serves: 4

1 pound red potatoes, quartered
1 large red onion, halved and cut into 1/4-inch wedges
2 tablespoons Schnucks vegetable oil
1 teaspoon caraway seeds
1 teaspoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bag (1 pound) sauerkraut, drained
4 uncooked bratwurst sausages
1 bottle (12 ounces) Oktoberfest-style beer
1/2 cup spicy brown mustard
1 medium Fuji or Gala apple, cored and finely chopped
1/4 cup ready to serve real bacon bits (optional)

Preheat oven to 425°F. In large bowl, toss potatoes, onion, 1 1/2 tablespoons oil, caraway seeds, sage, salt and pepper arrange in single layer on large rimmed baking pan. Bake 20 minutes.

In small bowl, stir mustard and 1/2 cup beer until well combined. Brush bratwurst with remaining 1/2 tablespoon oil. Push potato mixture to 1 side of pan place sauerkraut on opposite side of pan. Place bratwurst on top of sauerkraut pour remaining 1 cup beer over bratwurst and sauerkraut. Bake 25 minutes or until internal temperature of bratwurst reaches 160°F.

Serve bratwurst drizzled with mustard mixture along with sauerkraut and potato mixture garnish with apple and bacon, if desired.

Each serving: about 596 calories, 32 g total fat (11 g saturated), 75 mg cholesterol, 2090 mg sodium, 41 g carbohydrate, 8 g fiber, 9 g sugars, 23 g protein


9 cups crispy rice cereal squares
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon Schnucks pure vanilla extract
1¾ cups Schnucks powdered sugar
M&M’s®
raisins

1. Into large bowl, measure cereal set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on High 1 minute stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag shake until well coated. Spread on waxed paper to cool.

4. Add a few spoonfuls of M&M’s and raisins. Store in airtight container.


Grilled Fish Tacos with Seasoned Sour Cream

Active Time: 15 minutes
Total Time: 20 minutes • Serves: 4 (more&hellip)


Prep: 5 minutes • Makes: about 6 cups


2 cups Schnucks vitamin D whole milk
1 cup malted milk balls
1/2 cup chocolate syrup
1 teaspoon instant espresso or coffee powder
4 cups Schnucks premium vanilla ice cream

In blender, blend milk, malted milk balls, syrup and espresso powder until smooth. Add ice cream and blend until smooth.

Approximate nutritional values per serving (1 cup): 377 Calories, 16g Fat (11g Saturated), 50mg Cholesterol, 173mg Sodium, 55g Carbohydrates, 1g Fiber, 7g Protein






Quick Skillet Jarlsberg Swiss Cheese Dip


2 pounds Jarlsberg cheese, shredded
8 ounces cream cheese
1/4 cup pale ale
pinch smoked paprika

Stir together all ingredients. Transfer to cast iron skillet. Bake at 350°F for 20 minutes or until cheese melts. Serve with your favorite crackers or sliced baguette.

Chef Tips
Garnish with fresh rosemary leaves.

Cheese mixture can be divided into smaller cast iron skillets, then baked as needed to serve hot.

Total Time: 45 minutes
Serves: 6 (more&hellip)


Wild Rice & Butternut Squash Stuffing

Total Time: 1 hour 10 minutes
Serves: 12 (more&hellip)


Total Time: 2 hours 30 minutes
Makes: about 45 pierogies (more&hellip)


Wild Rice Stuffed Turkey with Sage Gravy

Total Time: 3 hours 5 minutes
Serves: 12 (more&hellip)


Total Time: 55 minutes
Serves: 4 (more&hellip)


Baked Stuffed Apples with Honey-Mascarpone

Total Time: 1 hour 20 minutes plus cooling • Serves: 6 (more&hellip)


Chocolate Hazelnut Beignets

Total Time: 1 hour 15 minutes plus standing
Makes: 4 dozen beignets (more&hellip)



What’s the Difference between Broccoli, Broccolini and Broccoli Rabe?
Broccoli is a member of the cabbage family. While most often used for its large florets, the entire plant is edible. Broccolini is a hybrid vegetable that is a cross between broccoli and Chinese broccoli. It has smaller florets, edible leaves and is more mild-tasting than broccoli. Broccoli rabe is actually not related to broccoli at all and is in the turnip family. It has thin stalks with dark green leaves and a much more bitter, earthy flavor than broccoli.

Mediterranean Roasted Broccolini
Add 1-1/4 pounds broccolini to salted boiling water and cook over high heat for 2 minutes, transfer broccolini to bowl of ice water. Once cool, drain and pat dry.

Toss together broccolini with 1 small thinly sliced lemon, 4 thinly sliced diagonally garlic cloves, 1-1/2 tablespoons Schnucks olive oil and 1/4 teaspoon kosher salt. Spread in single layer on rimmed baking pan. Roast broccolini in 400°F oven for 20 minutes or until tender-crisp.

Sprinkle broccolini with 1/2 cup reduced fat crumbled feta cheese, 2 tablespoons chopped fresh basil leaves and 1 teaspoon crushed red pepper, if desired. Serve immediately. Serves 4.



Orange-Cranberry Sparkling Punch
Total Time: 10 minutes plus chilling • Serves: 8
(more&hellip)



In large saucepot or Dutch oven, heat 3 tablespoons Schnucks extra virgin olive oil and 1 tablespoon Schnucks unsalted butter over medium heat until butter is melted. Add 1 chopped small onion cook until onion is translucent, stirring occasionally. Stir in 8 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes cook 2 minutes. Add 2 cans (14.5 ounces each) diced tomatoes with juice, 1-1/2 cups white wine, 1 cup clam juice and 1 bay leaf heat to simmering. Cover and simmer on medium-low heat for 15 minutes. Stir in 1 tablespoon each finely chopped fresh oregano leaves and fresh thyme leaves, 1/2 teaspoon each salt, ground black pepper and Tabasco®.

Add 12 each littleneck clams and mussels, shells scrubbed and beards removed from mussels cover and cook 5 minutes or until shells begin to open. Add 3/4 pound peeled and deveined 16-20 count shrimp and 1/2 pound fresh halibut fillet, submerging in liquid. Cook 5 minutes or until shrimp and halibut turn opaque throughout and reach an internal temperature of 145°F and clams are completely opened. Remove and discard bay leaf and any unopened clams or mussels. Ladle into shallow bowls serve with crostini (see Cook’s Wisdom) for dipping, if desired. Serves 4

Cook’s Wisdom
For crostini: Diagonally slice baguette, or crusty French or Italian bread 1/4-inch thick. Brush both sides of bread slices with olive oil. Cook bread in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.


Spice-Rubbed Turkey with Cranberry-Walnut Mole


In small bowl, combine 1 tablespoon ancho chile powder, 2 tablespoons kosher salt, 1 tablespoon each ground black pepper and Schnucks garlic powder and 1 teaspoon Schnucks ground cumin.

Remove giblets from 1 thawed Schnucks fresh or frozen turkey (12 to 14 pounds) discard liver. Prepare turkey as package directs place turkey, breast side up, on rack in deep roasting pan. Blot moisture from turkey. Sprinkle inside cavity and outside of turkey with chile powder mixture. Place 1 quartered medium onion and 2 coarsely chopped celery ribs into turkey cavity. Tie legs together with kitchen string tuck wing tips under turkey to hold in place. Place giblets around turkey in pan add 2 cans (14.5 ounces each) less-sodium chicken broth. Adjust oven rack to lowest position. Roast turkey in oven at 325°F for 1-1/2 hours or until turkey starts to brown.

Baste turkey with 1/2 pound melted Schnucks unsalted butter and roast 30 minutes. Baste again tent with foil. Roast turkey 1 hour longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone, basting every 20 minutes. Transfer turkey to platter loosely cover with foil.

Remove rack from pan skim excess fat from drippings. Strain drippings through fine-mesh strainer into small bowl. Add 2 tablespoons olive oil and 1 coarsely chopped medium onion to a medium saucepan over medium-low heat and cook 3 minutes. Add 1 cup chopped Schnucks walnuts, 2 seeded, chopped medium serrano peppers and 6 chopped garlic cloves cook 3 minutes, stirring frequently. Stir in 1 teaspoon Schnucks ground cinnamon, 1 tablespoon ancho chile powder, 1 teaspoon cumin, 1 can (15 ounces) Schnucks traditional tomato sauce, 1 cup dried cranberries and drippings, and heat to simmer. Stir in 1 cup semisweet chocolate chips cook 3 minutes. Transfer chocolate mixture to blender blend until smooth. Carve turkey and serve with mole.

Cook’s Wisdom
If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.


Reviews

Delicious. I always use small glass bowl . no worry about getting them out of the ramekins and my fruit syrup looks great on top.

Super easy and it turned out great.

Never made a panna cotta before and it worked out perfectly! We don't have half half here so followed another comment and did 3/4 cup full cream 1/4 milk. Super quick and yummy especially with a berry compote

Do you leave these in the fridge or freezer to chill?

Love this recipe. Found this when I was looking for a easy recipe to use up my cream and gelatin. Did not think my child would like this since she does not like pudding like desserts. She loves this as well as the whole family. I have used ramekins to fill the panna cotta but when I have guest over I put them in fancy dessert glasses so that it is faster and easier to serve.

I make this frequently for dinner parties and holidays but I infuse the cream overnight with either raspberries or pulverized hazelnuts. Strain out the infusing solids, and then add either white chocolate for raspberries or dark chocolate for hazelnuts when bringing the cream to boil. It’s always one of my most popular desserts.

Wow. I made this alongside a strawberry syrup and it was amazing. I also got lucky since I had no ramekins but this recipe perfectly fits a 12 slot muffin pan

Great recipe. I added some flavoring to a few of them (matcha, orange extract, almond extract) and they turned out well. The matcha one actually ended up being self-saucing, because some of the matcha sank to the bottom and didn't set. Absolutely perfect texture.

I didn’t have any half and half on hand so I used 3/4 cup whole milk and 1/4 cup heavy cream as a substitute, works wonder, turned out soooo rich and creamy. I also used the whole vanilla bean boiled with the cream and sugar instead of vanilla extract. And I just bloomed the gelatin in a small bowl then microwaved it for 30s to melt it, it was such a tiny amount I don’t have any small pot. Topped with strawberry jams and fresh blueberries and it was the best panna cotta I’ve ever had!

Made this for the first time last night. Followed the recipe except for two things: 1: I used a TBS of vanilla extract (as someone else had suggested), and 2: When stirring in the gelatin and vanilla after removing the cream mixture from the heat, I put the pot of cream mixture in an ice bath and whisked until room temperature. It was delicious!! So silky smooth in texture. Saving this recipe for future use.

Excellent recipe. Served it with vanilla raspberries. Note: they did not set as firmly as they should have, probably my fault I may have overheated the gelatine. Also I forgot to dip the ramequins in hot water.

I’m 40 weeks pregnant and panna cotta has been my pregnancy craving, so I’ve made this recipe at least a half dozen times in the last 9-10 months and I love it. It’s so simple, very authentic, and absolutely delicious. I’ve served it to dinner guests and everyone has finished their serving. A few things I’ve adapted: 1) I increase the vanilla to a whole tablespoon 2) I use 1-cup sized glass canning/ball/mason jars with lids and eat/serve them right out of those containers. The lids pop sealed due to the heat so they last longer and stay fresh without absorbing any “fridge flavors” 3) I add fresh rasperries to each serving before pouring the hot mixture into the jar. 4) I use raw/turbino style sugar instead of white sugar. I havent had the need to add any extra toppings. I would like to experiment with coconut or non-dairy milks and to try using greek yogurt in place of some of the dairy, but haven’t teied either yet.

For XIPOVI FROM QUITO, ECUADOR: "half and half" is a light cream/milk product, around 10% milk fat, most often used in coffee. For a recipe like Panna Cotta you could use any combination of dairy you like, although using all heavy cream (33-36% milk fat) might feel oily on the palate!

I’m curious about the coconut substitution. Posted by IMac from York. It Seems like it would be a cup short on the liquids.

Made this today and it was fantastic! Had a half pint of blueberries (all I had for topping), put them in a small sauce pan with tablespoon of sugar (mashed about 1/3 of the berries), 1/4 cup water and cooked till sugar was dissolved. Added teaspoon of cornstarch mixed with a small amount of water to berries and simmered till fairly thickened, delish! Also added half vanilla bean seeds as others recommended. Will definitely make again!

Infinite flavor variations to play with. A recent success: make as written and whisk 6 oz melted white chocolate into warm cream. Top each serving with about 1 T ripe passionfruit pulp (with seeds). If you want to gild the lily, sprinkle a touch of orange zest or torn mint leaves.

Dangerously good. Very rich, smooth, creamy, and most importantly authentic. Mine came out absolutely flawless. Loved it. Made mine with a light raspberry syrup topping, went absolutely perfect. Next time, will add fresh fruit with the light syrup topping. Definitely do make this in single serving sizes if you can. It's much easier when it's ready to serve as-is than when you must transfer to a plate.

My mom was a pastry chef and I grew up eating wonderful foods. This was her "base" panna cotta recipe and from that stemmed many other recipes. This is still my most favorite of them all. Once you get used to making this you can experiment with different flavors and spices and also sauces. I still like this with a simple fruit sauce. "Easy, Excellent, and Elegant" as my mom was quoted as saying

A visual feast for the eyes and a ticket to satiety! Have made this on 5 different occasions. Always accolades and guests are stunned when they first see it placed before them. So pleasing that each 5 oz serving is devoured in a compelling rush. Have adapted to 1 & 1/2 tsp each of Vanilla, Almond & Anise extract. Drizzle with Grenadine. Generous sprinkles of Cardamom and Anise powder. Topped with a couple fresh Rasberries and several Blueberries as well as Pistachios or pieces. A dollop of Blackberry Conserve. Final touch: a sprinkling of Pink Peppercorns. Colors, tastes and textures evoke a frenzied gallop to devour, even when utilizing miniature serving spoons. This fairly simple and direct recipe empowers the home chef in producing extraordinary desserts one could only dream of preparing and serving at home. My gratitude for your making this possible.

I like to make this with 1 teaspoon of pure vanilla extract and the seeds scraped from half a vanilla bean. I think the seeds add a richer vanilla flavor and people comment favorably on seeing the seeds used.

I'll try this recipe cuz it's much easier than Chex Panisse Cookbook's version. Have made it using nonfat yogurt with good results too for friends who are watching fat intake.


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