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How do we not have a Strawberry Greats thread?? :)
- Thread starter monj
- Start date
Great looking - 20 strawberry recipes including gluten free cupcakes
http://www.thekitchn.com/20-summery-strawberry-recipes-recipe-roundup-172190
http://www.thekitchn.com/20-summery-strawberry-recipes-recipe-roundup-172190
richard-in-cincy
Well-known member
Yup. One of my favorite Austrian cooking directions! That was a direct translation of course.
richard-in-cincy
Well-known member
You're welcome!
Lots of wonderful Austrian strawberry recipes. They do love their strawberries. That Green peppercorn recipe is very unusual and so "adult"
Lots of wonderful Austrian strawberry recipes. They do love their strawberries. That Green peppercorn recipe is very unusual and so "adult"
Made it again this weekend and finally transferred my comments to the copy in my computer. I find
that this woman's recipes always need adjusting but they have huge merit in general. Her show also needs a good editor.
Savarin
1½ teaspoons Yeast
3 tablespoons warm Water
1 t. sugar
2 large Eggs lightly beaten 2 tablespoons Milk
1 grated Lemon Zest 1 cup Flour
2 t. sugar ½ teaspoon Salt
50 g Butter softened
Syrup Cream:
1/4 c. water 500 ml heavy Cream
1/4 c. sugar 1½ tablespoons Sugar
½ c. Triple Sec Drops of vanilla extract
fresh strawberries hulled and halved or quartered, a few handsfull
Mint leaf for garnish, if desired
Butter and flour a 10-inch/25 cm ring mould.
Mix the yeast, 1 t. sugar and warm water in a large bowl and let stand 5 minutes. Add the eggs, milk, remaining sugar, salt, lemon zest and flour. Beat vigorously in a stand-up mixture with paddle attachment for a full 10 minutes. This is necessary to make the dough smooth and elastic, pulling away from the sides of the bowl, which will result in a very light, fine-textured cake. Cover and let rise in a warm place about an hour.
Punch down the dough.
Beat in the softened butter, a piece at a time, until fully incorporated. Spoon the mixture into the mold, evenly. Cover, and let rise again two hours. Use extreme care when transferring the risen dough.
Heat the oven to 350°F/175°C. Bake the Savarin until golden brown, about 20 minutes. Unmold onto a cooling rack, then transfer to a large serving platter.
Syrup
For the syrup, bring the water and sugar to a boil in a saucepan 1 minute. Stir in the Triple Sec. Ladle the syrup over the cake, until fully absorbed. The cake will expand and become very sponge-like in texture.
Laura Calder
that this woman's recipes always need adjusting but they have huge merit in general. Her show also needs a good editor.
Savarin
1½ teaspoons Yeast
3 tablespoons warm Water
1 t. sugar
2 large Eggs lightly beaten 2 tablespoons Milk
1 grated Lemon Zest 1 cup Flour
2 t. sugar ½ teaspoon Salt
50 g Butter softened
Syrup Cream:
1/4 c. water 500 ml heavy Cream
1/4 c. sugar 1½ tablespoons Sugar
½ c. Triple Sec Drops of vanilla extract
fresh strawberries hulled and halved or quartered, a few handsfull
Mint leaf for garnish, if desired
Butter and flour a 10-inch/25 cm ring mould.
Mix the yeast, 1 t. sugar and warm water in a large bowl and let stand 5 minutes. Add the eggs, milk, remaining sugar, salt, lemon zest and flour. Beat vigorously in a stand-up mixture with paddle attachment for a full 10 minutes. This is necessary to make the dough smooth and elastic, pulling away from the sides of the bowl, which will result in a very light, fine-textured cake. Cover and let rise in a warm place about an hour.
Punch down the dough.
Beat in the softened butter, a piece at a time, until fully incorporated. Spoon the mixture into the mold, evenly. Cover, and let rise again two hours. Use extreme care when transferring the risen dough.
Heat the oven to 350°F/175°C. Bake the Savarin until golden brown, about 20 minutes. Unmold onto a cooling rack, then transfer to a large serving platter.
Syrup
For the syrup, bring the water and sugar to a boil in a saucepan 1 minute. Stir in the Triple Sec. Ladle the syrup over the cake, until fully absorbed. The cake will expand and become very sponge-like in texture.
Laura Calder