Tag Archives: Strawberries

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed “Croutons”

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed "Croutons"

I love salads all year round, but dear lord they just have to be lighter in the summer – otherwise, what’s the point? This is my personal example of the ideal summer salad.

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed "Croutons"

Butter lettuce, with which I am more than a tad bit obsessed; sweet, juicy, peak-season strawberries; a tangy cheese to offset the sweetness; a light vinaigrette with just the right balance of heft and tartness; and a good crunch at the end.

Butter Lettuce and Strawberry Salad with Gorgonzola and Candied Sunflower Seed "Croutons"

We should discuss this crunch. I should tell you how delicious it is, how it could probably adorn a bowl of ice cream so beautifully, and how as written it will yield about twice what you need – which means you can make another batch of this salad if you didn’t inhale them all. Big if, by the way. Enjoy this one on a very hot day, seeing as those seem to be afflicting almost everyone right now.

Butter Lettuce and Strawberry Salad with Candied Sunflower Seed "Croutons"

Source: ever so slightly adapted from Home by Bryan Voltaggio


2-3 oz. dried strawberries
1/3 cup balsamic vinegar
¼ cup Dijon mustard
1/3 cup white grape juice
Pinch of salt

¼ cup granulated sugar
3 tbs honey
½ tsp salt
1 ¼ cups unsalted raw sunflower seeds
¼ tsp sweet paprika

4 heads butter lettuce
8 oz. fresh strawberries, hulled and quartered
2 tbs olive oil
4 oz. Gorgonzola

The night before you want to serve, start the DRESSING: place all the dressing ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight. The next day, put the mixture into the blender. Puree until smooth, about 1 minute. Strain through a fine mesh sieve and reserve.
To make the “CROUTONS”: put the sugar, honey, and salt in a heavy-bottomed medium pot. Over medium heat, cook the sugar and honey together until the sugar melts, then add the sunflower seeds. Cook and stir until the sugars caramelize and the seeds become evenly roasted, about 10 minutes. Stir in the paprika. Remove the sunflower seeds from the pan and cool them on a parchment-lined baking sheet. When the seeds cool, break them up into bite-size croutons.
Assemble the SALAD: put the lettuce leaves in a large bowl. Add the fresh strawberries and olive oil. Dress the salad with the dressing, taking care not to overdress it. Toss to combine, then add the sunflower seed croutons and chunk the Gorgonzola on top. Serve immediately.

Strawberry Gazpacho

Strawberry Gazpacho

Please meet the first meal I cooked and photographed in our new place for the blog! Except that technically I didn’t cook anything… because gazpacho… but still! Summer fruits and vegetables are popping up everywhere in my neck of the urban woods, and in fact as I write this I’m planning my first venture to scope out my new city’s farmers markets!

For me, the default in using summer fruits has always been desserts or other baked goods that are really just desserts with slightly less sugar masquerading as breakfast items. It’s easy, it works, everyone loves it. Pardon the pun, it’s low hanging fruit. These sweet berries, melons, and stone fruits are made for sweets.

strawberries for gazpacho

But, I’m feeling more savory (that’s code for cranky – moving is a real pain!) than sweet these days, so I plan to use this wonderful summer bounty in more salty, umami, main-course-type recipes this year. Not exclusive of sweets of course – that wouldn’t be any fun!

Starting with some of the first berries we see in late spring/early summer up here – strawberries! The ones I’m finding lately are perfect – juicy, sweet, plump, and bright red. While gazpacho is traditionally made with tomatoes, I very pleasantly discovered that strawberries make a wonderful stand-in. This strawberry gazpacho is sweeter and less acidic than its more typical tomato sibling, but with the same basic flavor components and textures. As all gazpacho should be, it’s light and refreshing, and packs a ton of flavor into a healthy, guilt-free meal or side dish. Enjoy!

Strawberry Gazpacho

Source: adapted from Soup of the Day by Ellen Brown

1 large red bell pepper, roasted, peeled, seeded, and rough chopped
2 celery ribs, chopped
3 scallions, thinly sliced, white and green parts divided
3 tbs dry red wine
3 tbs freshly squeezed lime juice
3 cups vegetable stock
½ tsp ground ginger
½ tsp ground coriander
3 cups sliced fresh strawberries, plus a little more for garnish
Kosher salt and fresh cracked black pepper

Add the bell pepper, celery, scallion whites, red wine, lime juice, vegetable stock, ginger, coriander, and strawberries to your blender. Puree until very smooth. Do this in batches if need be. Season to taste with kosher salt and black pepper. If you prefer your gazpacho chilled, then place it in the refrigerator for a few hours. If you prefer it room temperature, then pour it into serving bowls and garnish with the scallion greens and some extra sliced or chopped fresh strawberries. Serve immediately.

Pistachio Crumble Topped Strawberry Rhubarb Pie

Pistachio Crumble Topped Strawberry Rhubarb Pie

My apologies – I haven’t been posting as much recently – time-consuming changes are afoot in my house, specifically meaning a move across town (and technically to a different state, but state lines are quite blurry in the NYC area, so moving to a different state won’t really count until the inevitable day I’m held hostage at the DMV changing my driver’s license). We’ll move in two weeks, and we’ve found our new apartment, signed all the pertinent papers, and now are just trying to schedule out the movers and all the pesky little details that accompany any move. Our new place is about the same size as our current one, square footage wise, but a completely different layout. So some swapping of furniture is in order, plus rethinking some of the wall décor.

Pistachio Crumble Topped Strawberry Rhubarb Pie

I hope to be a better blogger for the summer than I have been this spring. I’m a bit disappointed to have only gotten in one rhubarb recipe before its season begins to wane, but this pie is so much better than nothing, and I’m very happy the one recipe I made was such a beauty.

pistachio crumble topped strawberry rhubarb pie

When it comes to fruit pies, I tend to not play favorites between crumble toppings and top crusts – both please my palate. But I was very intrigued to find a recipe that included pistachios in said crumble. If I’m ever forced to pick a favorite nut, it’ll be a toss-up between pecans and pistachios, so this recipe was right up my alley. And I thought the pistachios played very well with the flavor of the strawberries in particular.

Pistachio Crumble Topped Strawberry Rhubarb Pie

All in all, just a superb pie. The flavor combination of strawberries and rhubarb is a classic for good reason, and here they are nestled in a flaky crust (though feel free to sub in your own recipe if you have a favorite) and then topped with a crunchy crumble laced with pistachios that popped against the fruit’s sweetness. The thickness of the filling was perfect, as it held together and didn’t run all over the place (such a fruit pie pet peeve of mine!). I hope you enjoy it!

Pistachio Crumble Topped Strawberry Rhubarb Pie

Source: The Boozy Baker by Lucy Baker


1 ½ cups all-purpose flour
1 tbs granulated sugar
¼ tsp salt
1 stick (8 tbs) unsalted butter, well chilled and cut into ½-inch cubes
1 tbs vodka
4-8 tbs ice water

1 ¼ lbs. fresh rhubarb, trimmed and chopped
1 cup granulated sugar
½ tsp ground cinnamon
½ cup strawberry liqueur, or a fruity port wine
¼ cup cornstarch
½ cup strawberries, hulled and sliced

½ cup all-purpose flour
2/3 cup rolled oats
¼ cup granulated sugar
¼ cup packed brown sugar
¼ tsp ground cinnamon
¼ tsp salt
¾ cup chopped unsalted pistachios
7 tbs unsalted butter, diced

For the CRUST: combine the flour, sugar, and salt in a large bowl. Add the butter and use a pastry blender or two forks to work the fat into the flour mixture. The butter should be the size of peas. Sprinkle the vodka over the flour mixture, then sprinkle 4 tbs water over. Using a rubber spatula, work the liquid into the flour mixture, adding more water 1 tbs at a time as needed to get the dough to just come together. Use your hands to work the dough into a ball, getting the last little scraggles of flour in the bottom of the bowl, and then flatten it into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch regular pie plate and fold the edges under, then crimp the edges decoratively with your fingers or a fork. Put in the refrigerator while preparing the filling.
For the FILLING: combine the rhubarb, sugar, and cinnamon in a medium sauce pot. Cook over medium heat until the rhubarb begins to soften and the sugar dissolves, about 5 minutes.
Meanwhile, combine the strawberry liqueur and cornstarch and stir until smooth. Add it to the rhubarb mixture and bring to a boil, stirring constantly until thickened, no more than 5 minutes (this took me about 2 minutes – watch it carefully). Remove from the heat, transfer to the refrigerator and let it cool and chill for about 30 minutes.
For the CRUMBLE TOPPING: combine the flour, oats, sugar, brown sugar, cinnamon, salt, and pistachios in a medium bowl. Cut in the butter using either your pastry blender or two forks until it forms coarse crumbs. Set aside.
Preheat your oven to 375 F. Remove the crust and the rhubarb mixture from the refrigerator. Stir the strawberries into the rhubarb mixture, then pour into the pie crust. Sprinkle with the crumb topping (you likely won’t need all of it), then place the pie plate onto a baking sheet. Place the baking sheet in the oven and bake for 30-35 minutes, or until the crust is crisp and golden and the filling is bubbling. Let cool for a bit, then slice into wedges and serve. Keep in the refrigerator topped with aluminum foil.

Strawberry Mango White Sangria #SundaySupper

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Welcome to Sunday Supper! Our theme this week was Summer Chillin’, which means that everyone is bringing you a delicious recipe that is to be served cold. Sounds good to me!

June in NYC can be a bit odd – it starts with Needing a Sweatshirt to Go Outside and ends with Sweltering Humidity, Ugh, despite the temps not being all that high. Then July usually oscillates between Gorgeous Summer Days and Too Hot to Think Straight.

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I adore New York summers, and thanks to growing up in triple-digits-for-two-months Texas, I actually find summer up here to be quite tolerable – most days. There are a few days here and there where the temperature does rise uncomfortably high and pair that with the humidity up here? Ouch. You desperately need something chilled to drink.

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Enter this amazing, refreshing sangria that goes down a bit too easy and showcases beautiful summer fruit. I highly recommend this the next time you need a little cooling off. Enjoy!

Recipe notes: you can make this on the sweeter side or not. Choosing pinot grigio and lemon-lime soda will make it sweeter. Choosing sauvignon blanc and club soda will make it less so. You can go one or the other combination or mix it up in whatever way you want.

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And don’t forget to check out the rest of the fantastic chilled recipes from my Sunday Supper gang!

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Source: Mod Mex by Scott Linquist

1 small bunch of fresh mint
2 (750-milliliter) bottles of white wine, either pinot grigio or sauvignon blanc
1 large ripe mango, peeled and cubed
1 pint fresh strawberries, hulled and roughly chopped
1 Navel orange, sliced into rings, rings cut into halves or quarters if desired
1 lemon, sliced into rings
½ cup brandy
1 (12-oz) can lemon-lime soda or club soda

Add the mint to a large, glass pitcher. Use a wooden spoon to muddle and bruise the mint to bring out its flavor. Add the wine to the pitcher, then all the fruit and the brandy. Refrigerate for at least 2 hours. When ready to serve, add the carbonated beverage and serve over ice.

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Jumbo Strawberry Muffins

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Today is National Doughnut Day! Oh yes, that is a thing, as well it should be. So I’m sharing muffins… Clearly…. But, in my defense, when I made these muffins, I was really debating with myself on whether I should make strawberry muffins or strawberry doughnuts. The muffins won out when I flipped a coin, but I was thinking about doughnuts when I made these, so it counts, right? Or something….

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These are completely delicious. There’s something about jumbo muffins (jumbo cupcakes too) – I mean, they are so impractical to make and awkward to eat. And yet, they are awesome. Nobody doesn’t love them: the sight of that huge hunk of moist, flavorful carb overload, then the secret thrill of biting into something almost the size of your head – we just all love them anyway, despite their inherent impracticalities.

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These are so much fun, and of course, incredibly yummy. A fantastic vehicle for those strawberries looking gorgeous right now. Enjoy!

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{One Year Ago: Sorghum Syrup and Toasted Walnut Ice Cream}

Source: adapted from Food and Wine

3 cups all-purpose flour
3/4 cup granulated sugar
1 tbs baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick plus 2 tbs unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 cups buttermilk
1 lb. strawberries, hulled and chopped
1 tsp lemon zest
Raw sugar, such as turbinado, for sprinkling

Preheat the oven to 375 F and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. Set aside.
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the strawberries and grated lemon zest.
Spoon the batter into the prepared muffin cups and sprinkle the tops generously with the raw sugar.
Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for about 5 minutes in the pan, then transfer the muffins to a rack to cool completely before serving.

Balsamic Strawberry Lemonade

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Lemonade, especially pink lemonade, tends to remind everyone of childhood, even if you still legitimately enjoy it as an adult. I think we’d all agree that there are drinks out there that are universally considered kid-friendly, and making said drinks more adult-friendly usually involves alcohol.

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Not so with this lemonade! Not that you couldn’t spike it if you so desire – of course you could. But if you are looking for something non-alcoholic that isn’t too cloying that the kids might not enjoy, then this is where you can stop looking. This is a fresh pink lemonade with nothing artificial inside, with a wonderful tartness from the vinegar. Definitely not too sweet, but it also doesn’t scream balsamic vinegar at you like salad dressing does. It’s just there, in the background, mitigating the sometimes too-sweet nature of lemonade.

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I’m thinking this drink would be perfect to set out at a grown-ups-only outdoor shindig this summer. You could put bottles of your hard liquor of choice alongside and let people spike it or not as they pleased. One way or another, your pitcher would be empty soon enough.

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And the kids might like it – I personally don’t know as I did not test this one out on any children. But I can assure you it’s very adult friendly. And delicious. Enjoy!

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{One Year Ago: Oatmeal Cookie Pancakes}

Source: Look + Cook by Rachael Ray

1 pint strawberries, hulled and sliced
1 tbs good quality aged balsamic vinegar
1/3 cup superfine sugar, or granulated sugar
6 cups water
12 lemons
A few sprigs of mint

Place the strawberries and vinegar at the bottom of a glass pitcher. Use a wooden spoon to muddle them together. Let stand while you prepare the rest of the drink.
Add the sugar and 2/3 cup of the water to a small saucepan over medium heat. Heat until the sugar dissolves. Let cool a bit, then pour over the strawberries.
Juice the lemons into a bowl or measuring cup, then pour into the pitcher through a strainer to catch any seeds. Fill the pitcher with the remaining 5 1/3 cups water and stir. Chill or pour over ice into glasses (or both!) and garnish each glass with mint sprigs.

Chocolate Strawberry Short Cakes

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Happy June, everyone! The summer season is upon us, which I’m sure makes everyone very, very happy, especially those of us who had the brutal winters. And if your summers are like mine were growing up, then ‘tis the season for strawberry short cake!

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Strawberry short cake was quite the popular dessert in my family or origin all summer long. My mom would buy the little individual sponge cakes that are shaped like a small, shallow bowl, fill them with sweetened, lightly macerated strawberries, and freshly whipped cream.

And though I wasn’t one to pass up dessert of any kind as a kid (save coconut), I actually didn’t care for the sponge cakes all that much. Don’t get me wrong, I still ate them; I mean, it was cake – hello! But the minute I discovered that lots of people use biscuits as the cakey vehicle for their strawberry short cakes, well, I had to make the switch.

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And now for a twist – how about we make the biscuit part with chocolate, and then drizzle chocolate syrup over the whole thing? Yes, please! This version may not be traditional, but it’s really amazing. Matt described it as the love child of chocolate covered strawberries and regular strawberry short cake. He’s correct. And after you try this, you’ll conclude that they should hook up more often.

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Happy summer, everyone! Enjoy yourself some strawberry short cake, chocolate or not!

{One Year Ago: Chile de Arbol Salsa}

Source: adapted from The Bon Appetit Cookbook by Barbara Fairchild


2 cups all-purpose flour
½ cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tbs baking powder
½ tsp kosher salt
8 tbs unsalted butter, very cold, chopped
1 cup heavy cream, whole milk, or buttermilk, or some combination thereof
1 cup semi-sweet chocolate chips

2 pints fresh strawberries, hulled and sliced
1 tbs raw sugar
Chocolate syrup or fudge sauce
Sweetened whipped cream

First, make the chocolate short cakes. Preheat your oven to 400 F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the butter, and using a pastry blender or two knives, cut the butter into the flour mixture until it resembles the size of peas. Add the cream or milk, plus the chocolate chips. Stir gently together with a spatula until the flour mixture is completely coated and is starting to come together. Knead with well-floured hands a few times until it comes together completely.
Transfer the dough to a floured surface and pat it out to about 1 inch in height. Flour a 3 inch round biscuit cutter and stamp out 8 biscuits. Reroll the scraps if need be.
Transfer the rounds to the prepared baking sheet and bake for 12-15 minutes. Remove and let cool completely.
When you are ready to serve, add the strawberries to a large mixing bowl and toss thoroughly with the raw sugar. Let them sit while you prepare the whipped cream, or about 5-8 minutes.
To serve, split open the biscuits and lay the bottom half on a dessert plate. Top with a generous helping of macerated strawberries plus their juices. Drizzle chocolate syrup over the strawberries, then dollop with whipped cream. Place the biscuit top on top or on the side. Serve immediately.

Strawberry Rhubarb Sorbet

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In what I would presume to be very old news by now in foodie-land, celebrity chef Bobby Flay has opened his first new fine dining restaurant in years: Gato. I’ve followed his career for years now, so of course Matt and I snagged reservations as soon as we could after Gato first opened last month. We figured it would be a luxurious, romantic date-night-out-on-the-town kind of dinner. And if you can experience that sort of thing at 6:30 pm on a Tuesday, well, then that’s what it was!

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In all seriousness, the meal was insanely delicious. Service was fantastic, the décor is beautiful, and the whole night was capped off with a celebrity sighting (Tommy Hilfiger) and dessert: for me, blackberry crostata with strawberry rhubarb gelato. Oh my. Simply *divine* (the dessert, not Tommy Hilfiger. I’m more of a Ralph Lauren girl myself). Anywho….

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I adored that gelato, and wanted to recreate it at home ASAP. But then I remembered that swimsuit season is rapidly descending upon us, and sorbet sounded better to my waistline. So Strawberry Rhubarb Sorbet it was! This little frozen treat is really wonderful, and so easy to pull off. The fruit really shines, and of course the color is stunning. This disappeared quite quickly in my house – I found we didn’t miss the cream of that gelato at all. Enjoy!

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{One Year Ago: Fried Green Tomatoes, Rhubarb Ginger Soda, Rhubarb Jam Tart}

Source: The Perfect Scoop by David Lebovitz

12 oz. fresh rhubarb
2/3 cup water
¾ cup granulated sugar
10 oz. fresh strawberries, rinsed and hulled
½ tsp fresh lemon juice

Wipe down the rhubarb stalks and trim the ends off. Chop or slice the rhubarb into ½-inch pieces.
Place the rhubarb, water, and sugar in a medium stockpot. Bring to a boil. Reduce the heat and simmer for 3-5 minutes, until the rhubarb is tender and cooked through. Remove from the heat and let it cool to room temperature.
Slice the strawberries and place them in your blender. Add the cooled rhubarb mixture and puree until very smooth. Chill in the refrigerator until thoroughly cold. Then churn in your ice cream maker according to manufacturer’s instructions.

Strawberry Chiffon Pie

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This deliciously addictive pie is from my childhood, a dessert we all loved and requested many multiple times over the years. This was occasionally served in lieu of birthday cake – it’s that good.

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My mom gifted me the recipe right before I got married, and for reasons I can’t fathom or explain, last week was the first time I had made it. The original recipe calls for boxed strawberry jello mix and vanilla ice cream. Since I’ve gotten away from cooking and baking with mixes, I decided to try my hand at making this a little more from scratch – and I managed to commit a large culinary sin in the process. But then, I also got away with said culinary sin, because honestly this pie tasted fantastic, it set up just fine, and no slice went uneaten.

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Instead of boxed jello mix, I used plain, unflavored gelatin. Which you’re supposed to dissolve in cold water. I used very hot water, because I’d forgotten that little rule during baking. Oops. So I proceeded, worrying the whole time if it would set up. But, it set up beautifully, and it appears that I got away with it! However, next time I will treat the gelatin properly, and that’s how I’m writing the recipe for you.

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Enjoy this one, guys – it’s so perfect for summer cook-outs and hot days!

{One Year Ago: Grilled Shrimp with Tarragon-Tabasco Butter, What is the Difference Between White and Yellow Cake?, Strawberry Banana Bread, Cream Cheese Biscuits}

1 pie crust for a 9” pie plate, blind baked and cooled (I used a half recipe of this pie crust)
1 packet unflavored gelatin
4 tbs cold water
¾ cup boiling water
1 pint good quality or homemade strawberry ice cream
Pinch of salt
1 lb. fresh or good-quality frozen strawberries, thawed

Sprinkle the gelatin over the cold water and let it for 5 minutes. Pour the boiling water over the gelatin, and stir to combine.
Add the ice cream, in chunks, to the hot water. Stir to melt the ice cream completely. If your ice cream stops melting, microwave it in 15 second intervals until it’s melted and smooth. Add the salt and stir to combine.
If using fresh strawberries, wash and hull them. If using frozen, drain them well and blot dry with paper towels. Slice the strawberries.
Fold the strawberries into the ice cream mixture. Immediately pour into the cooled pie shell. You’ll likely have a little extra filling. Pour that into two bowls or small glasses. Place the pie, plus the extra bowls into the fridge. Let set up at least 8 hours, preferably overnight.
Slice the pie into wedges and serve. Keep any leftovers chilled.

Strawberry Mascarpone Sherbet

Strawberry Mascarpone Sherbet

In the spirit of getting in all the lovely summer produce while I still can, I made this frozen treat last weekend. Strawberries were still looking robust and tasty, so why not one last hurrah? I was feeling something cold and creamy, yet was lacking the time to make a proper ice cream. So sherbet dawned on me, I came up with this little concoction, and that is the end of that story!

churning strawberry sherbet

I thought mascarpone would be an interesting twist, and I was correct. We both loved it. It was creamy yet lighter than a full-fledged ice cream, full of strawberry goodness and the right amount of sweetness.

strawberry mascarpone sherbet

strawberry mascarpone sherbet

It’s incredibly easy to pull off and not terribly time-consuming either. Really all you do is hull some strawberries, throw some things in the blender to puree, chill the puree, then run it through the ice cream maker. All for some incredible results. And now, I think I’ll let the pictures tell the rest of the tale. Enjoy this one, guys.

Strawberry Mascarpone Sherbet

Strawberry Mascarpone Sherbet

Strawberry Mascarpone Sherbet

Strawberry mascarpone sherbet

{One year ago: Peach Cobbler and Fettuccine Alfredo}

1 lb. strawberries, rinsed and hulled
8 oz. mascarpone cheese
½ cup plus 1 tbs sugar
1 cup whole milk
1 tsp lemon juice
Pinch of salt

Place all ingredients into the blender. Puree until very, very smooth. Transfer the blender base to the refrigerator and chill, at least 2 hours. Pour into your ice cream maker and churn according to manufacturer’s instructions. I found mine took 20 minutes, which is about 5 minutes shorter than it takes for ice cream, so bear that in mind. Serve right away or transfer to a container and allow to set up in the freezer for a few hours.