Though they are available year-round in grocery stores the best strawberries are to be found in farmer’s markets in spring and early summer.
Look for smaller berries, preferably organic ones, with a rich, glossy red color and shiny green leaves. Avoid berries with white or green shoulders and brown or limp leaves. Never buy them if they are moist, overly soft or show signs of mold. Do not buy berries if their cartons are leaking and wet, a sure sign that unseen fruits will be moldy.
Although fresh strawberries should be rinsed, do not soak them for any length of time since they will absorb the water and turns mushy. For eating on their own, strawberries, even very large ones, should be left whole. Hull strawberries before freezing them or using them for most preparations. Use a small paring knife or a strawberry huller to carve out the white center core from the stem end of each berry. To improve the flavor of lackluster strawberries, hull and slice them, place in a bowl and sprinkle with a tablespoon or two of sugar for every pint. Let stand at room temperature for at least 15 minutes. The sugar draws moisture from the berries to make a sweet natural syrup.
Fresh strawberries are fragile so handle them with care. Don’t wash the berries until just before you are ready to eat them, as the moisture will encourage mold. To store strawberries, line a glass or plastic container with paper towels, carefully arrange the berries inside and cover with the lid. They will keep in the refrigerator for up to 1 week.
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Warm Dough
Make sure not to let the dough get warm. Use cold butter and ice water. Refrigerate the dough before you roll it out. If the butter warms it will be absorbed by the flour, become sticky, and make for a tough crust.
Uneven Crust
To get an even, round crust, begin rolling from the middle of the dough round, pushing outward and stopping the pressure 1/4 inch from the edge. Then lift the round, give it a quarter turn and repeat.
Transferring Crust
To transfer your pie dough from the rolling surface to the pie plate, lift it with a bench scraper, gently drape it over a rolling pin, then place it in the pie plate.
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Autumn’s bounty is vibrant, varied, and delicious. Apples of all varieties are now available at farmers’ markets and supermarkets, including crunchy, sweet Honeycrisp, gorgeous Galas, MacIntosh mottled with both green and red, pale yellow Ginger Golds, and dark, dusky Paula Reds.
Apples are the perfect snack, satisfying and sweet. Try slicing an apple, place the slices in a plastic baggie, sprinkle liberally with cinnamon, close the bag, and shake until the slices are well coated with cinnamon. The apple slices will stay crisp and white for several days in the refrigerator. Perfect for grab and go school lunches, picnics or work from home snack breaks.
A versatile cooking ingredient, apples go well with both sweet and savory components. Combing apples with plums, cranberries, figs, raspberries or blueberries will yield particularly pleasing desserts, such as pies, puddings, tarts, cobblers, and crisps. Whether baked, poached or sautéed, apples lend marvelous layers of flavor to breads, sauces, slaws, salads, stuffing, coleslaw, chutney, and relishes.
As the weather turns cooler, what could be more comforting than the scent of apples roasting in the oven, mingling with spicy cinnamon. Apples enjoy an easy association with all manner of spices, including allspice, cloves, ginger, and nutmeg.
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As many people are staying put inside of their homes avoiding exposure to COVID-19, many have turned to baking. Baking is a form of self-care and mindfulness. There is something meditative about creating a dessert or bread that you pay attention to in the moment. Desserts might be trivial, but sometimes triviality should be embraced. We are living in unusual times, but after all, for the sake of mental and physical health, everyone deserves a coping mechanism that lends some sense of structure in a chaotic world. Consider your baking a gift to yourself.
“Work With What You Got!”
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Handheld pastries are fabulous for picnics and beach time. Everyone can dig in without the need for utensils.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
When You Have Leftover Crumble Serve It For Breakfast With A Dollop Of Greek Yogurt.
We love autumn, but we’re giving it one last-ditch effort to savor the remaining glimmers of summer. You may frost this cake or leave it plain.
The holiday season is in full swing and soon you’ll be living on Thanksgiving leftovers. Ever had pumpkin pie for breakfast followed by a full turkey meal for lunch and another for dinner? It’s easy to get in the habit of holiday indulging.
The average American gains more than a pound each holiday season. Over a decade that really adds up. As they say, “It’s easy to put it on and hard to take off.”
There are ways to enjoy the holidays, but keep yourself in check so that you don’t fall into the trap of complete abandon.
High Fat Foods
Pigs In A Blanket: High In Fat, Salt, and Carbs.
Fried Cheese Balls: High In Fat And Small So It’s Easy To Overeat.
Baked Brie: Fatty And Addictive, Plus You Have To Slather It Onto Some Carb Calories.
Chips: They Have No Nutritional
Eat In Moderation
Cheese And Crackers: Calorically Dense And Super Easy To Eat. They’re Not Special So Spend Your Holiday Calories On Something More Festive.
Once-A-Year Favorites: You Only Eat Stuffing, Latkes, And Eggnog Once Or Twice A Year. If You’ve Been Coveting Aunt Martha’s Chiffon Pie Or Cousin Tommy’s Cooked Goose, Enjoy In Moderation.
Be My Guest
Crispy, Crunchy Crudités: Make The Brightly Colored Vegetables Your First Stop For Noshing. Add Hummus To Slow Digestion.
Pork Tenderloin, Ham Or Turkey: Protein Is Going To Suppress Your Appetite Due To The Fact That It Is Slow Digesting And Triggers The Release Of Several Satiety Hormones.
Shrimp Cocktail: Low In Fat, High In Protein And A Perfect First Course For A Low Calorie Tour Of The Buffet.
Swedish Meatballs: Another Protein Packed Option That Stands Out Amid A Carbohydrate Heavy Table.
Prosciutto Wrapped Asparagus: A Great Choice To Fuel Your Body While Keeping Your Appetite In Check.
Enjoy the holidays, but enjoy them in moderation.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved