It’s a while since I’ve posted food things here. Some of my more experimental recipes get recorded elsewhere. I suppose this blog feels like it’s becoming focussed on fabric, fibre and sewing. I’ll mix it up today with some food.
It’s strawberry season here. I weakened and bought another three punnets a few days ago, so I had to decide on something to turn them into. I settled on a paired set of recipes where one uses the leavings of another, and happily consumes leftover ingredients I happened to have in the house.
500g strawberries, washed hulled and halved
~3T lemon juice
the vanilla pod left over from a brewing adventure.
~1/2c white wine
Bring all slowly to a simmer, take off the heat. Mash the fruit until it’s pulpy. Put the lot through a sieve but don’t get too fussy about getting all the juice out. Put the pulp aside and chill it. Put the juice back in the pan and bring back to a simmer for 5min. Bottle into sterilised containers. This made ~400ml.
This is inspired by a Cassata recipe much loved by my family. It’s easy and tasty though one needs to be willing to eat uncooked eggs. I make lots of versions of this.
3 egg whites
small pinch salt
heaped half cup icing sugar
1 cup cream
3 egg yolks
the strawberry pulp from above
Beat egg whites with the salt to firm peaks, slowly beat in sugar. Put aside. Beat cream until firm. Beat in egg yolks. Mix in strawberry pulp. Fold together with the egg white mixture. Freeze.
One can stir it during the freezing so that it doesn’t set so hard, or just leave it and serve in slices.