Tag: strawberries

strawberry-rhubarb margarita bars

strawberry-rhubarb margarita bars

We’re baaack! You may have noticed the last recipe we posted on our blog was in January, but let us assure you that we have been working on something very special behind the scenes, and will be sharing some exciting news later this month. Stay tuned—and until then, we have a sweet treat for all your Cinco de Mayo entertaining needs. Imagine a lemon bar—but instead, the lemon is replaced with a tangy strawberry-rhubarb filling made with fresh lime zest and a hint of tequila! Celebrate this festive holiday with spicy tacos, cool margaritas, and an irresistible margarita-inspired dessert that will have everyone cheering Olé! This pretty pink recipe is our contribution to #MargaritaWeek, hosted by Kate Ramos of Hola Jalapeño. Click HERE to see all the other bloggers’ creative recipes, and we’ll see you at the fiesta!

Strawberry-Rhubarb Margarita Bars
Makes one 8-inch square pan
Serves 9 to 16

For the filling:
1 pound (454g) strawberries, stems removed
1/2 pound (227g) rhubarb, chopped and leaves removed
1/2 cup (120ml) tequila of your choice
3 large eggs
3/4 cup (140g) granulated sugar
1/4 cup (30g) powdered sugar, plus more for garnish
3 tablespoons (24g) all-purpose flour
2 tablespoons lime zest (3-4 limes)

For the crust:
1/2 cup (113g) unsalted butter, at room temperature
1/4 cup (50g) granulated sugar
1/4 cup (30g) powdered sugar
1 tablespoon lime zest (about 2 limes)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup (120g) all-purpose flour

Preheat the oven to 350°F/177°C. Line an 8-inch square baking pan with two overlapping sheets of parchment, with the paper overhanging the sides, creating a sling to lift the bars out later. Set aside.

Place the strawberries and rhubarb in a food processor or blender, and purée until smooth and liquified. Strain the mixture through a nut-milk bag, several layers of cheesecloth, or an ultra-fine-mesh strainer to remove all seeds and pulp. You should have about 2 cups of juice. Pour the juice in a small saucepan and add the tequila. Set the pan over medium-low heat, bring to a gentle simmer, and cook until the liquid reduces to just 1/3 cup of thick syrup, stirring occasionally, about 45 to 55 minutes. If the mixture begins to foam up, lower the heat to a more gentle simmer. When the mixture has reduced to 1/3 cup, pour it into a heatproof measuring cup and chill in the fridge for 10-15 minutes before use.

Meanwhile, as the juice mixture is simmering, make the crust: in a mixing bowl, beat the butter until light and creamy. Add the granulated sugar, powdered sugar, lime zest, salt, and pepper, and beat until fluffy and smooth. Add the flour and beat until just combined. Transfer the dough to the prepared baking pan and use your fingers to press it into an even layer over the bottom of the pan, about 1/4 inch thick. Bake for 15-18 minutes, until the edges just begin to turn brown. Remove from the oven and allow to cool briefly.

While the crust is cooling, finish making the filling: in a mixing bowl, whisk together the eggs, granulated sugar, and powdered sugar until smooth. Add the cooled juice mixture, flour, and lime zest, and whisk to combine. Pour over the warm crust and bake until the center is set and the edges begin to brown, 25 to 30 minutes. Place the pan on a cooling rack and cool completely. Then cover the pan with foil or plastic wrap, and refrigerate until chilled, at least 2 hours or overnight.

Cut into squares—either 9 large squares or 16 smaller ones—then dust with additional powdered sugar and enjoy!

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strawberry waffles with balsamic-roasted strawberries

strawberry waffles with balsamic-roasted strawberries

Exactly one year from now, we are throwing a big party. It’s going to be great! Everyone will be invited, and we hope you can come. This week we welcomed some new members to the family: two adorable haas avocado trees—which replaced the feeble kumquat tree that hadn’t grown a single inch in the two years since we planted it. If the weather cooperates, next Cinco de Mayo we’ll be blasting salsa music, sipping margaritas, and mixing guacamole on the front porch, celebrating the first harvest of one of our favorite fruits. Until then, we’ll keep wiping our tears each time we have to fork over five dollars to buy one avocado at the store. Thankfully, there are more inexpensive ways to commemorate spring, and strawberries are certainly a sprightly source of sweet stimulus. And this super-simple breakfast is here to provide just that! Three cheers to spring and strawberries—and to future avocados and outdoor fiestas!

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strawberry glazed donuts

strawberry glazed donuts

We have been getting a fair amount of exercise lately taking long walks around the neighborhood, but unfortunately we keep running into the same problem. We live just one mile from our favorite pizza shop, and every time we pass by, those intense Italian aromas lure us right in. Every time. They offer perfectly thin slices of New York-style pizza, with unique options like fresh pesto and their signature spicy mole sauce. It is difficult to resist these inviting temptations, but that’s just part of the dilemma. Next door to this pizza paradise just so happens to be one of our favorite ice cream shops, which is a delightful way to cleanse the palate after a savory slice of pizza. And for dessert (because ice cream doesn’t count, obviously), we take just two steps to the next shop over, which conveniently sells the best donuts in town. So you see, we have been getting exercise, but somehow we have been gaining weight in the process. We tried to be good today and not venture out for our daily walk, but ended up getting ourselves into a bit of trouble in the kitchen as you can tell from the title above. And what tasty trouble it was: may we present to you strawberry glazed donuts.

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ratafruitie

ratafruitie

There are literally hundreds of farmers markets in the greater Los Angeles area, but only four are active on Mondays—which was the day we planned to buy all the fresh fruit for this delicious summer dessert. There are forty-three on Thursdays and thirty-four on Wednesdays, but yes, only four set up shop on Mondays. Though our pickings were slim, we managed to find a small one just ten miles away called the Helen Albert Certified Farmers Market which carried everything we were seeking to complete our colorful creation. Sarah Phillips, the founder of Ugly Produce is Beautiful, recently asked if we’d like to contribute an article for her website, which is how the inspiration for this recipe began. Remember those ugly apple roses we made a few months ago, the ones that taste just like homemade apple pie? Those tasty treats were also a contribution for her site, and we are happy to be sharing another, since we support the simple message: Don’t be afraid to buy produce that doesn’t look “perfect”. A carrot may have an extra leg, or an apple may have a small blemish, but they taste exactly the same. They’re still usable and should be baked into a pie or blended into a smoothie instead of being wasted and thrown away. This vibrant dish is a perfect example of how you can take something ugly and turn it into something quite beautiful… and quite delicious!

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strawberry rhubarb hand pies

strawberry rhubarb hand pies

I will not let today be one of those days. It is not even 8am and I’ve already broken a beautiful glass mug (a wedding present engraved with our initials), locked myself out of the house (forcing Ryan who is sick with the flu to jump out of bed while feverish and shivering to let me back inside), then accidentally set off the piercingly loud house alarm while going out to the garage to finish laundry. I refuse to let the day continue like this. I need to be a compassionate doctor, take care of my sick husband, and let him rest quietly without shattering glass and setting off deafening alarms! So let us pause for a moment while we take a deep breath together, and as we slowly exhale, we let go of our worries and stresses, allow them to all disappear, and conduct the day in a calmer and quieter direction.

Ahhh, much better.

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