Strawberries Archive

Friday, April 10, 2015

strawberry rhubarb soda syrup

strawberry rhubarb soda syrup

There are a lot of great reasons to make your own soda syrup. You can use real sugar, rather than the HFCS devil that lurks in most bottles. You can make flavors that make you happy, from real seasonal ingredients with complexity and intensity, and you can use up excesses of things in your fridge like, say, the time you assumed strawberries being on sale meant that you were going to eat a few pounds of them before they went bad. You can use the syrup as a foundation for cocktails, because it’s Friday and baby, you’ve earned it, and you can package bottles up as gifts for friends, because you’re just that awesome of a person.

Continued after the jump »

Friday, August 22, 2014

strawberries and cream with graham crumbles

strawberries and cream with graham crumbles

To unforgivably botch something great, if all of humanity’s problems stem from man’s inability to sit quietly in a room alone, I’m starting to believe that all of Smitten Kitchen’s problems stem from my inability to leave exquisitely simple things like berries and cream alone. Or maybe it’s about me being unable to sit in a room alone with strawberries and cream and not eat them? One thing is clear; I think we know better than to entrust me with the work of great philosophers ever again. I’m sorry, Pascal.

Continued after the jump »

Friday, May 9, 2014

strawberry rhubarb crisp bars

strawberry rhubarb breakfast crisp bars

Look, I have no business giving dating advice. Or marital advice. I didn’t, like, scope the scene or learn the rules or think big thoughts about what kind of person would be the right person for me when I walked into a bar 11 years ago and met this guy for a drink. Nevertheless, if you were to try isolate a single trait essential in a life partnership, I think you should look for a person who is pro-whim — that is, encourages you to have whims and pursue them, for better or for worse. Does that sound too abstract? Okay, fine; let me propose instead the Strawberry Rhubarb Pie Bar Test, which should be enlisted as follows. 1. Find a potential mate. 2. Say, “Do I need to good reason to make strawberry-rhubarb pie bars?” 3. If they answer, as mine did on Monday, “Nope. I think they’re always welcome,” you’re probably on the right track. If nothing else, your weekend is about to get tastier.

Continued after the jump »

Thursday, August 8, 2013

strawberry, lime and black pepper popsicles

strawberry-lime, black pepper

I had these popsicle molds for 14 months before using them once, yet in the weeks since I used them for the first time, I’ve made three other varieties and considered doing a 5-day week of posts here exclusively devoted to popsicle offerings. I’ve basically fallen down a popsicle rabbit hole so deep, now every time I see something that looks good, I think, I wonder how that would taste as a popsicle. (My family’s looking nervous around me, understandably.)

Continued after the jump »

Wednesday, June 6, 2012

strawberries and cream biscuits

strawberry and cream biscuits

Did you go strawberry picking last weekend? Did you haul home too many and they are disintegrating faster than you are able to can, preserve, or pluck them individually into your mouth? Do you have strawberry-stained fingers and toddlers? Boy, do I have a treat for you.

Continued after the jump »

Monday, May 23, 2011

strawberry summer cake

strawberry summer cake

It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!”

Continued after the jump »

Thursday, June 24, 2010

strawberry-rhubarb pie, improved

strawberry rhubarb pie slice

Do you have a favorite pie? I always think of pies falling in two categories, the prom queens, the blue ribbon prize winners, the ones that the president can’t keep out of his thoughts, and the rest of them. In the latter category there are the soggy bottoms, the overly-gelled fillings, the mortarboard crusts, the treacly sweet and those flawlessly latticed, magazine-ready specimen that turn out to have [insert your least favorite pie filling here] under their pretty lids.

Continued after the jump »