Monday, May 6, 2013

Reaping the Rewards

With a couple buckets of strawberries on hand, some ended up in the freezer for later use (pancakes, smoothies, etc) while other got used immediately.  Some simply ended up sliced with a dash of sugar and eaten.  Others met a more creative end.

In the tradition of a mix of my Nana and Priscilla (my semi-faux grandmother) I made another attempt at a strawberry rhubarb pie.  It was delicious but still unsuccessful.  The crust was inspired by my Nana but altered slightly to fit my abilities which are far more limited than hers were.  The insides were straight from the dessert table of Priscilla.  However, this is where the serious fail presented itself.  It was soup.  I think that next time I will attempt to use powdered sugar instead to try to keep it from becoming liquid.  I hope that will work.

In lieu of the failure of the the pie, I went with an old standard.  Strawberry muffins.  I have been making muffins since I was a teenager and have actually become decent enough at it that I could pass more the muffin man.  The muffins were great and unlike the pie, they stayed together.


Catherine said...

Any time I make a berry pie, I add at least a tablespoon of cornstarch to the filling -- more if the berries were frozen. That might help, too! Regardless, it looks delicious.

Anonymous said...

When making the pie filling, reduce it right down to a glaze like consistency on the berries. All that liquid is just from those amazing fruit. Your flavors will just get better. I love reading all the people / influences you share your kitchen with. jonny