Strawberry | The Foodies' Kitchen

Strawberry Peach Pie with Honey and Sage

You guys need to try this recipe. So far, this is my favorite pie recipe… I think it’s the peaches. I’m not particularly crazy about peaches, because I find they lack flavor, at least most of the ones you find at the supermarket have that disappointing quality. They look great, nice yellow/red skins and when you bite down… not a whole lot of flavor.

But baked peaches mixed with sugar are a completely different thing. What got my attention about this recipe was the honey and sage twist, too. After you mix the strawberries and peaches you add the sage and drizzle honey on top before baking the pie. These two elements elevate this dessert to a whole new level. I’ve made this pie twice already, the first time I didn’t have any fresh sage around, so I used powdered sage, (which I had recently purchased just because it wanted to go home with me). The second time around, I used fresh sage that my hubby got for me so I could try it in this recipe. I can honestly say, you can use either one. The only thing I changed about this recipe is that I added 2 tablespoons of cornstarch to the mix, to make it less runny. Also, on the procedure: place a cookie sheet under the pie pan (not directly under, but on the lower racks) to catch dripping fruit and sugar juices. I made a mess out of my oven the first time.

This pie can be served at room temperature, drizzled with maple syrup and topped with a dollop of whipped cream. You’ll love it.

Strawberry Peach Pie with Honey and Sage

Serves 8
Seafield Farm

Ingredients:

1 pint strawberries, rinsed, hulled and sliced
4 peaches, sliced
2 tbsp fresh sage, finely chopped
2/3 sugar
¼ cup honey
¼ cup flour
2 teaspoons cornstarch
1 batch of pastry (see Pie Dough recipe)
1 egg
1 tbsp water
Maple syrup for drizzling
Whipped Cream

Procedure:

Preheat oven 400°
Place peaches, strawberries, sugar, honey, flour, cornstarch and sage in a large bowl and stir to combine.
Roll out half of the chilled pastry and line a nine-inch pie plate with it.
Pour filling into the center.
Roll out second half of the pastry and cut into strips a quarter of an inch wide.
Weave strips of pastry on top of the filling to make a lattice top, or any other design you want to try.
Trim and crimp edges.
In a small bowl whisk water and egg together.
Brush pastry with egg wash using a pastry brush.
Fit tin foil over the edge of the crust and bake for forty minutes.
Remove foil and bake for an addition fifteen minutes or until golden brown and bubbly.
Allow to cool and slice. Serve drizzled with maple syrup.

11:00 AM
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- Dessert, honey, Peach, Pie, Sage, Strawberry
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Honey Balsamic Strawberry Galette

Need a quick dessert, but also want to serve something that looks like you really put some effort into? This is the recipe. I always like to keep a pound of puff pastry in my freezer for whenever the mood for baking something like this strikes. I defrosted my dough, rolled it out onto a not so thin rectangle and put in my strawberry mixture. Fold, bake and that’s it!

I love how galettes have a rustic pie look, you don’t need a pie dish to make them, just transfer your rolled dough to a cookie sheet or a cast iron pan, if you have it. This recipe can be used as a base for you to change and use different fillings. Try it with raspberries maybe sprinkle some slivered almonds on top. Or peaches with cinnamon and sugar sprinkling on top. Apples, blueberries, blackberries, plums… whatever you feel like.

A friend on mine saw a photo of my strawberry galette, but she lives in Colombia and swears she can’t find puff pastry anywhere (Hi, Iveth!). Don’t worry about it, you can make pie dough for this galette as well. Follow the instructions for this easy food processor dough here. (I swear it is very easy, and doesn’t take a lot of time). Just make the dough, flatten it into a disk and cover it with plastic film. Refrigerate for one hour and get ready to make your galette.

Honey Balsamic Strawberry Galette

Recipe adapted from Honey and Jam
Yields: 1 galette

For the crust:

1lb of store bought puff pastry

For the filling:

1 pint fresh strawberries
2 tablespoons balsamic vinegar
4 tablespoons honey
1 teaspoon flour
1 teaspoon cornstarch
2 teaspoon sugar
1 egg, beaten

Ground black pepper
Whipped cream or vanilla ice cream, for serving.

Procedure:

Slice strawberries, toss in bowl with balsamic vinegar & honey. Let sit for 1 hour or more, up to 24 hours.
Preheat oven to 375. Roll out dough to 1/8 inch thick. Lay crust flat on cookie sheet or cast iron pan. Strain strawberries, reserving the liquid. (this is your sauce, don’t throw it out!)
Combine the flour, sugar and cornstarch, and mix with the strawberries.
Mound strawberries on top of the dough, then fold dough over, overlapping where necessary. Brush dough with egg. Bake until golden brown & bubbling, about 45 minutes.
Meanwhile, place remaining balsamic & honey in a small saucepan, adding 2 more tablespoons of balsamic and 3 more tablespoons of honey, boil until thickened.
Remove galette from oven & top with freshly ground pepper. Serve warm with balsamic honey sauce.

08:38 AM
2 Comments
- balsamic, Dessert, french, galette, honey, Strawberry
0

Strawberry Milk

There are a few things that I really, really, don’t like (flavor-wise…) and one of them is the taste of artificial strawberry. Anything that has this artificial flavoring tastes like kid’s cough syrup to me. I don’t know how I came across this recipe, but when I saw it was naturally flavored strawberry milk, I wanted to make it for my kid. Turns out, she prefers straight up, regular cold milk… no extras. But let’s not pay attention to her, nowadays she doesn’t even like me to put chocolate in her milk for God’s sake! Although, she will happily drink hot Guatemalan chocolate with a pinch of chili pepper… I think my influence is really kicking in.

Anyway, Mariano and I ended up drinking the strawberry milk and I can honestly say it is good. It does taste like natural strawberry, but it is a little bit sweet for my taste. Next time, I will try it with less sugar than the recipe calls for… I recommend you start with 1/4 cup sugar, if you’re like me and prefer a less sweetened beverage.

Strawberry Milk

Recipe from The Kitchn
Serves 2

Ingredients:

1 cup strawberries, chopped
1/2 cup sugar
1 cup water
1 1/2 cup whole milk

Procedure:

In a small pot, heat strawberries, sugar and water until boiling (it’s a bit like making jam). Let boil for about 10 minutes; mixture will reduce and thicken slightly. Using a fine sieve or mesh strainer, strain the mixture into a small bowl.
You can save the cooked strawberries to add to yogurt or put on pancakes. Set the strawberry syrup aside.
Chill two small glasses in the freezer for about 10 minutes. Add 3/4 cup milk to each glass. Swirl in 3 tablespoons of the strawberry syrup into each glass of milk (more or less, depending on desired sweetness). You will have a little strawberry syrup left over, perfect for pancakes or adding to soda water.