Hellllloooo strawberries! Is there any greater jewel in summer’s berry bounty? Juicy, sweet, packed with vitamin C, these ruby red delights have it all. Pop them in your mouth straight from the vine or dress them up in a million ways: doesn’t matter how you get them, strawberries are nature’s way of saying, “dessert is OK!” This is one of my favourite variations on the classic Strawberry Shortcake – the balsamic and pepper add a twist that takes this from the deliciously ordinary and raises it to the extraordinary.
What’s your favourite way to eat strawberries? Drop us a line in the comments, we’d love to hear how you’ll be eating yours this summer.
Makes 6 dessert servings
Strawberries
- 4 cups fresh strawberries
- 1 tsp. vanilla
- 2 Tbsp. balsamic vinegar
- 1 1/2 cups granulated sugar
- 2 Tbsp. freshly squeezed orange juice
- 2 Tbsp. cornstarch
Biscuits
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- 1 1/2 cups all purpose flour
- 2 Tbsp. granulated sugar
- 2 1/4 tsp. baking powder
- 1/2 tsp. sea salt
- 1/4 tsp. medium coarse ground cracked black pepper
- 6 Tbsp. cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 large egg
- 1tsp. water
- crystal or granulated sugar
Combine the strawberries, vanilla, sugar, orange juice and cornstarch in a large bowl, mixing well. Put the filling into a non-reactive pot and heat just until mixture begins to thicken. Remove from heat and let cool while preparing biscuits.
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Preheat oven to 400 degrees F. (200 C.). Make the biscuits by combining the flour, sugar,baking powder, salt and pepper. Cut in the butter with a pastry cutter until the mixture looks like coarse meal. Using a fork, stir in the cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead gently until smooth. Do not overwork the dough or the biscuits will be tough. Pat the dough down to about 1/2 inch thick. Using a 3 inch biscuit cutter, cut out six biscuits. (You can gather the scraps and press together; repeat until dough is used up)
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Whisk together the egg and water to make an egg wash. Place the biscuits on a parchment lined baking sheet and brush the biscuits lightly with egg wash and then sprinkle with sugar. Bake for 8 to 10 minutes or until golden brown and noticeably risen.
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To assemble: slice warm biscuits open and spoon a serving of balsamic strawberries onto bottom layer. Place top layer on and serve with a dollop of fresh whipped cream. Enjoy!
Just in time for Father’s Day! Our biggest contest ever!
Click here for our full list of rules and regulations
CANADA WIDE CONTEST ONLY
This is my husband’s (G.L. are his initials) surefire method to impress anyone who likes lamb. If you haven’t tried a lamb burger, you’re in for a treat and will be hard pressed to go back to beef burgers. The secret is that ground lamb has a fair amount of fat, and that’s always the key to juicy burgers. These days, everyone buys extra-lean ground beef, but unfortunately fat equals flavour, and an extra-lean burger tends to be dry when cooked through. Lamb burgers, when cooked properly, always stay juicy and flavourful.
Makes 6 servings
- 2 1/2 lb (1.25 kg) ground lamb
- sea salt and freshly ground pepper
- 6 good-quality crusty hamburger rolls
- 5 oz (150 g) feta cheese (preferable sheep’s milk)
- 1/2 cup (125 mL) mayonnaise
- 1/3 cup (75 mL) mint jelly
Preheat the barbecue to medium-low.
Using your hands, gently mix the lamb with salt and pepper to taste. Form into 6 patties (the patties may seem very generous, but the meat will shrink a lot during cooking). Place on the grill and cook until juices run clear, 5 to 6 minutes per side, depending on thickness.
Slice the rolls in half; toast rolls, cut side down, on the grill just until slightly brown, 1 to 2 minutes.
In a small bowl, blend the feta with the mayonnaise. While meat is still warm, slather with the feta mixture. Spread a generous amount of mint jelly on each toasted roll; place the burgers in the rolls and serve.
**Extra recommended toppings: heirloom tomatoes, roasted red peppers, pickled pink onions
OFFICIAL RULES AND REGULATIONS
- No purchase necessary. To be eligible to win, a participant must be of age of majority and a resident of Canada. Any potential participant who is an employee of Lesley Stowe Fine Foods., their affiliated companies, advertising agencies, other representatives, or a member of the respective immediate families of such employees or anyone with whom such employees are domiciled is ineligible to participate in the Date with Dad contest. “Immediate family” is defined as parents, siblings, children or spouse.
- Contest start and end dates: May 17– August 31, 2012
- To win the contest, you must purchase/consume the Lesley Stowe’s Raincoast Crisps Salty Date Almond with Lesley’s hand written ORANGE signature in the box.
- Prizes limited to one winner per household. Multiple signatures from the same address will be null and void.
- Contest prize consists of:
1 of 8 Weber Q 200 Barbecue’s
The prizes are non-transferable and no cash alternatives will be provided. Lesley Stowe Fine Foods reserves the right to substitute the prizes described above with prizes of equal or greater value.
- Prizes will be delivered/ presented to the winners free of charge by the organizers of the contest no later than 4 weeks of the receipt of the confirmed prize winning Salty Date and Almond box with Lesley’s ORANGE signature. Prize winners may be mailed a pre paid Gift Card specifically for the Weber Q 200 depending on residence. Prize winners may also be presented with Weber Q 200 at store of purchase or home address by a Lesley Stowe Fine Foods Representative, depending on residence.
All winners must mail in their winning Lesley Stowe ORANGE signature to Lesley Stowe Fine Foods Offices at 100-13955 Bridgeport Road, Richmond, BC, V6V 1J6. Upon visual confirmation of the signature the participant will be presented or mailed their winning prize.
- By entering, all participants agree to abide by the official rules and regulations and decisions of the contest organizers, which are final.
- Privacy policy: The information you provide will only be used for the purposes of administration of this contest.
Nothing says summer holiday family celebration like a stack of steaming hot pancakes! For me, the warm smell of butter, maple syrup, and vanilla conjure up fond childhood memories of lazy holiday Sunday mornings gathered around the breakfast table, a tradition I maintain to this day with my family. As this is the first in a long delicious string of summer long weekends, I thought I would share my tried and tested recipe for buttermilk pancakes – my personal fave! I hope you get the chance to enjoy and share them this weekend with all those you love.
Serves 6 – 8 people
- 2 cups (500 mL) flour
- 3 Tbsp. (45 mL) sugar
- 1 Tbsp. (15 mL) baking powder
- 1/2 tsp. (2.5 mL) sea salt
- 2 cups (500 mL) buttermilk
- 3 large eggs (or 4 small) separated
- 1 1/2 tsp. (7.5 mL) vanilla
Whisk dry ingredients together. Add buttermilk, yolks, and vanilla – blend until smooth. Beat the egg whites until stiff and fold in to the batter.
Heat the griddle until drops of water sizzle on impact. If your griddle has a temperature control, heat it to 375 degrees F. Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface. Flip the pancakes and continue to cook for another minute or two – until cooked through.
Serve immediately with warmed Canadian maple syrup and fresh unsalted butter.
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