Ginger Peach & Black Raspberry Water

IMG_4596.JPG

An ice machine breaking on a 90 degree day is a sad reality of summer. When scrounging for a refreshing beverage without ice,  I decided I had to get creative. I had just gone an picked black raspberries from my favorite farm in Jersey. I decided to macerate the berries with a few slices of ginger, peach & citrus then submerge them in water and stuck it in the fridge. The water instantly turned a brillant red and was absolutely refreshing. Now I like to take on of my 32oz. mason jar and leave it in the fridge with water fruit I have laying around. Weather it be to cool down, mix up the usual water chugging you need on these hot days, or to spice up a cocktail, I'm positively smitten with the simplicity and versatile uses of this flavored water. Now this recipe is merrily a suggestion, the brilliance behind this water is to use what you have on hand. Play around and experiment with different fruits, add a dash of honey or maple syrup and refill it and just leave it in the fridge to have around at all times. 

Ginger Peach & Black Raspberry Water

32 oz of water

1/2 cup raspberries

1 peach

1 lemon

ginger root to taste

honey or maple syrup, to taste (optional) 

Grab a large jar and macerate the black raspberries and peaches. Add the juice of 1 lemon and add 3 slices of ginger root, cover with water. Allow to sit in the fridge for a minimum of an hour. Replenish after each use and enjoy on its own or with your favorite spirit! 

Strawberry Lavender Tarte Tatin with Vanilla Bean Whipped Cream

IMG_4294.JPG

I'm still strawberry obsessed. My cabinets are full of preserves, I am still drinking gin with strawberry shrub and on father's day I was asked to bring dessert. Strawberry preserves it is! Knowing my ma' always has puff pastry in the freezer, I knew I could whip this up lickety split. Like I have said in the past, pre made puff pastry is a great way to be fancy, without all the elbow grease. If you're like me and like a challenge every once in awhile by all means make your own puff pastry. It is one of those things you should make a lot of in one go and stock up on for future meals. For this recipe I simplified it by using preserves I had already made prior, but the fresh stuff will do just fine if you want to make it from scratch.  I love the lavender in these strawberry preserves, it offers a wonderful aromatic quality to the berries, that is delicious with the flakiness of the puff pastry and the sweetness of the berries that is mellowed by the whipped creamed. Now this recipe is for a crowd, simply half it for a smaller serving though its hard enough to share!

IMG_4258.JPG

Strawberry Lavender Tarte Tatin 

Enough for 12 or more

2 10 x 15 sheets puff pastry, frozen or fresh

3 half pints Strawberry Lavender Preserves, recipe follows

Vanilla Bean Whipped Cream, recipe follows

METHOD

Preheat oven to 425 degrees. Grease 2 18 x 13 (standard cookie tray) sheet trays and lay parchment paper atop. Set aside.

Take prepared puff pastry, frozen or fresh, and lay out 2 10 x 15 sheets. Cut each sheet into thirds and lay atop parchment paper. With a fork, gently pierce dough creating slight holes throughout each sheet. Crinkle edges of dough to ensure that preserves stay put while baking. Pour preserves atop and bake until crust is golden brown, around 10-15 minutes. Remove from oven, allow to cool and top with whipped cream. Enjoy!

IMG_4259.jpg

Strawberry Lavender Preserves

Makes 6 half pints

5 pound fresh strawberries, hulled and sliced

3 1/2 cups granulated sugar 

2 tablespoons fresh lemon juice

1 tablespoon fresh lavender  

METHOD

Wash & clean berries. Hull berries and slice in half. Cover with sugar and stir. 

If canning prepare sanitized 1/2 pint jars and a water bath for jars. 

When the juices are released from the fruit, pour into a large saucepan over medium heat. Bring to a rapid boiling and add lemon and lavender, stirring often for around 10 minutes or until the juice begins to run thick. Remove from heat and funnel into sanitized jars or set aside. 

IMG_4263.jpg

Vanilla Bean Whipped Cream

1 cup heavy whipping cream

1 tablespoon vanilla extract  

1 vanilla bean

METHOD

In a large bowl or mixer, whip cream until stiff peaks are just about to form. Gently half vanilla bean and scrape seeds from inside. Beat in vanilla extract and bean inners until peaks form. If hand mixing, use extra cold bowl and whisk.

Feel free to add a tablespoon of confectioners sugar to your whipped cream. I prefer mine without, since I am normally enjoying it with something sinfully sweet=] 

Fun Fact

Did you know vanilla bean is actually from orchids of the genus Vanilla? 

 

Spring Time: Fiddlehead Ferns

IMG_2189.jpg

Watching springtime roll into the Delaware Valley is truly a sight for tired winter eyes. Pale greens, pinks, purples, and florescent yellow litter the rolling hills of Bucks County. One of my favorite evolutions in the landscape is the budding heads of the whimsical ostrich fern, better known as fiddlehead ferns. These curled little nuggets of peppery sweet goodness are immense in my parents neck of the woods. For the past two weeks I have been religiously checking the usual locations of these magnificent spring treats, coming up with nothing but more and more anticipation.

IMG_2183.jpg

This past week brought in a spastic weather change and a soon following downpour. I knew fiddles were on their way. Today I wandered into the woods and lo and behold my beauties were awaiting me! I scrambled, filled my pockets and ran home. I diced up some shallots, garlic and butter, add a touch of white wine, and I tasted spring for the first time this year.

IMG_2185.JPG

If you live in the Philadelphia area, you can probably find some ostrich ferns in your local woods. Look for clusters of reddish brown peels with bright green spirals of green. I often find them in loose and wet soil, in shady areas. If you're a newb to foraging, please please please, don't go pulling random ferns out of the ground if your not sure what an ostrich looks like. Do some research and you should be able to spot the little guys. If you are not the foraging type, you can sometimes find fiddleheads at speciality stores. Expect to pay a premium, but it is oh so totally worth it.

photo 3.jpg

Sautéed Wild Fiddlehead Ferns

3 tablespoon butter

2 shallots, diced

1 clove garlic, minced

3 cups well washed fiddleheads

Splash dry white wine

Salt & Pepper to taste

In a pan melt down butter, add shallot, cook till translucent, add garlic. ​Add fiddleheads and wine, and cook for 3 minutes. Enjoy your taste of the season! 

​