Posted onJune 19, 2014
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Apparently rhubarb season is really short in our area – tried finding some at Wegmans for two weeks and nada. Was randomly at Eastern Market last Saturday and the first place asked at said that the season had just passed. But the second place had some out (hurrah visual recognition!) – aaand only took cash. I don’t really carry cash any more but I had a little bit and at $6/lb, only needing a stalk, two bucks covered it. So, very lucky there.
This one was the second strawberry-type muffin I’ve been saving for the summer and I am very glad to a) eat them and b) finally get them out of my binder! I don’t make breakfast stuff too often and am glad I made the time for these.
All that said, these Strawberry Rhubarb muffins (with cinnamon streusel topping) are NOT muffins.
Seriously, they’re sweet enough to taste like one and I really don’t care if you don’t make cupcakes with fruit or require frosting on top of your cupcakes – these are sweet enough to fit my category description.
Doesn’t keep me from eat one at breakfast though 🙂
Original from Cup of Sugar, Pinch of Salt
Recipe Count – 7 left
Section Count – Black Binder: 4 more left, Subsection – Breakfast: 0 (all done!)
Laura and I are like a lot of foodies out there – we like to listen to the podcast of Lynne Rossetto Kasper’s Splendid Table as it gets published weekly. A few weeks ago, the podcast repeated a segment from a few years ago about what to do with Summer’s berries – Raspberries, Blueberries, Blackberries, and most importantly, Strawberries. I have to tell you before we go any further: Strawberries are my favorite dessert food. Full. Stop. A bowl of strawberries will keep me happy for an evening. Even better, right now is a great time to love them because they are super cheap.
BUT! Even I can’t eat strawberries by the pound and we buy them that way. So, what to do with the extras before they go bad? You can make jam, pie, shortcake, muffins, and even ice cream. Or you can come back with me to the idea from the Splendid Table: Sugared Strawberries. This is one of those things that is so very easy to make and so wonderful that Laura and I are sure to make several more jars to have over the rest of the year. All it takes is berries and sugar in equal weight. That’s it.
(As a note, the Splendid Table’s Recipe is Sugared Raspberries but as far as I can tell the making of Sugared Berries will work with just about any berry you like.)
We’ve tried the syrup on vanilla ice cream and it was heaven. I’m going to be making pound cake soon enough and we’ll be putting it on that. Heck, even out of the jar with a spoon is yummy. The best part is – once made, it’s supposed to keep for a whole year. So, you’ll be able to enjoy strawberries even in the middle of December.
One final thought – I added a few blackberries to the mix above and beyond the pound of strawberries and they added a nice bit of contrasting tartness. They’re totally optional and next time I’ll probably be keeping just to pure Strawberries. Happy Summer!
In planning for this week’s food, I checked in my ‘pantry staples’ section and thought maybe I’d try caramelizing a batch of onions in a slow cooker – store some in the fridge for use this week, the rest in the freezer for slow use over several months. But when Adam’s reaction is ‘… no. nope. no, absolutely not’, well, since he’s the one more likely to use caramelized onions, I’m willing to ditch the recipe. So that’s why the recipe count below is one less than the eagle eyed among you would be expecting.
Back to the drawing board and/or thinking cap I went – wait a minute, it’s berry season around here. There’s strawberries. As you may guess, I like strawberries (and blackberries and raspberries…). And we have this big bag of sliced almonds from our local food co-op / bulk food store. Which makes it the perfect time to try out
Hurray a switch-up in my mornings!
Original from HeatherHomeMode
Makes 14 muffins
Recipe Count – 12 left
Section Count – Black Binder: 6 more left, Subsection – Breakfast: 1 more
I may have mentioned in my post on Ginger Syrup that I bought strawberries instead of blueberries – that was just the first whoops of this little adventure. It’s pretty much berry season around here though, so I should just keep trying right now instead of letting this project lie for months. 🙂
So, what else did I manage to get wrong this attempt? Well, not enough berries and too much/too thin syrup. More… fruit tart than pie. Tasty. But not what I was going for.
I don’t think the ginger syrup is the right track – I like what letting the berries sit in it did, but it definitely doesn’t match my memories of Dangerously Delicious’s pies. The syrup was much thicker and I think a bit sweeter. I’m not sure if boiling my ginger syrup down would help. But I think I’ll try a simple sugar syrup. Maybe boil some blackberries in the syrup to get a purple-ish color.
Oh, and definitely buy and use two pears. This time involved red pears, which I rather liked, so they’ll make a reappearance.
Any rate, here’s a record of what I did do this time: