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A Sweet (and Sour) Taste of Tayberries

YumSugar — Fri, 31 Jul 2009 03:30:36 -0700

I grew up in a fruit-forward household, so I'm intrigued whenever I come across a variety I don't recognize. So when I found an article about mythical-sounding fruits called tayberries, I knew I needed to try them for myself. A cross between the Aurora blackberry and a European raspberry variety, this relatively young berry breed was developed at the Scottish Horticultural Research Institute, and named after the country's River Tay. It's been said to resemble the tart loganberry - a fruit I've never had the pleasure of trying - but with a sweeter finish. Follow me on my search to locate tayberries and see my comparison photos after the jump.

What Is Your Favorite Kind of Berry?

partysugar — Wed, 08 Jul 2009 10:15:15 -0700

Fast & Easy Dinner: Mushroom Berry Salad With Cheddar

partysugar — Wed, 08 Jul 2009 06:50:14 -0700

When I lived in southern Spain, sometimes I would have a very simple supper of fruit, cheese, and veggies. Especially in the Summer when the heat is intense, a light, fresh meal is essential. This recipe for a sophisticated assembled salad takes that concept to the next level.

Sauteed mushrooms are combined with lightly fried onions, ripe berries, and crisp arugula. A hunk of sharp cheddar cheese rounds out the dish. Pour a glass of Rosé and you've got a delightful dinner. For the recipe, keep reading.

Red, White, & Blue Parfaits Two Ways - Beginner and Expert

YumSugar — Wed, 01 Jul 2009 03:30:51 -0700

July 4 officially celebrates our country's independence, but this year, make your fiesta as much about food as it is about the fireworks. Regardless of whether you serve hamburgers or hot dogs, coleslaw or creamy potato salad, don't forget to leave some serious room for a red, white, and blue parfait, which is both gratifying on a balmy night and visually stunning.

Impress guests by paying a literal homage to the stars and stripes with a dessert composed of berry gelatin and creamy panna cotta. Or, take a far simpler approach to the parfait by serving layer upon layer of whipped yogurt, strawberries, raspberries, and blueberries. Decide which one works best for you this holiday and read more

In Season: Strawberries

YumSugar — Tue, 26 May 2009 05:50:25 -0700

There are few better markers to the beginning of warm weather than the appearance of vividly-hued, plump strawberries at the farmers market. Although modern technology has allowed strawberries to become increasingly available year-round, these red-fleshed fruits are at their sweetest from April to July. Find out how they're best stored - and eaten - when you read more.

Select berries with a firm texture, shiny skin, and saturated color - this indicates that they are ripe and at their peak. The best way to keep strawberries is by separating unwashed berries in layers with paper towels, then place them into a sealed container in the refrigerator. When stored in this manner, free of excess water, strawberries can maintain their firm texture for up to three days.

While strawberries are sweet and juicy enough to enjoy on their own, their versatile flavor enhances the quality of a number of dishes:

Play up the berry's tartness in an avocado and strawberry salsa.
Toss into a salad with savory feta and crunchy sugar snap peas.
Muddle with citrus flavors in a cocktail such as the Redhead in Bed.
Allow diced, macerated strawberries to set in a gelatin-based pie.
For a more traditional pastry dessert, bake a strawberry mascarpone tart.

What's your choice way to enjoy strawberries? Do you prepare them in any unusual ways?

Surprise Mom With Strawberry Mascarpone Tart

partysugar — Sat, 09 May 2009 08:00:27 -0700

Last Summer I was seduced by Gourmet's strawberry pie, and this year the magazine enticed me with a strawberry mascarpone tart with port glaze. This scrumptious dessert is surprisingly easy to put together - especially if you make the dough (like I did) in a food processor. Although I ended up purchasing a new pan, the delightful combination of crisp buttery crust, smooth creamy filling, plump juicy berries, and thick rich sauce was worth it. The completed tart is light and only slightly sweet, making it the perfect finish to a Mother's Day celebration. If you're traveling, make each element of the tart at home and assemble upon arrival at your destination. To look at the divine recipe, read more.

Strawberry Mascarpone Tart With Port Glaze
From Gourmet

Ingredients

For tart shell:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
Rounded 1/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
3 tablespoons cold water
For filling:
1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
1/3 cup granulated sugar
3/4 cup ruby Port
1 pound mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
A 10-inch fluted tart pan with removable bottom; pie weights or dried beans

Directions

Make tart shell: blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk.
Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
Preheat oven to 375°F with rack in middle. Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes.
Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
Make filling while tart shell cools: stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes.
Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
Assemble tart: spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

Serves 8-10.

Make ahead: Tart shell can be baked 1 day ahead and kept at room temperature.

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Homemade Smoothies Are Healthy, Easy, and Delicious

partysugar — Thu, 08 Jan 2009 10:15:24 -0800

Since my brother moved to Los Angeles four years ago, he's picked up many stereotypical LA attributes. He thinks driving below 80 MPH is slow, is permanently tan, and starts every morning with a smoothie.

He used to frequent Jamba Juice, but realized a homemade variation was more healthy and cost effective. When he was home for the holidays, he taught me how to make the perfect smoothie.

The first step to making a scrumptious smoothie is to be creative. Start with your favorite frozen fruit and go from there. Although many people put ice in a smoothie, my bro avoids it.

Frozen fruit works fine at keeping the smoothie cold; it ensures a thick, creamy, not watered-down texture. He buys frozen fruit in bulk from Costco and keeps his fridge stocked with a variety of juices like acai berry, pineapple, apple, and mango. Other occasional mix-ins are soy milk, acai berry smoothie packs, protein powder, or flax. To check out two of his ultimate smoothie recipes, read more.

The Basic Classic Smoothie
From Michael Sweeney

Ingredients

6 frozen strawberries*
3/4 cup plain, low-fat yogurt (feel free to substitute a flavored yogurt for plain: strawberry and blueberry work well)
1 banana
1/2 cup orange juice
1 tablespoon of honey
protein powder or flax, optional

Directions

Place the frozen strawberries in the blender. Let sit for 10-15 minutes, so they have time to thaw.
Add the remaining ingredients and blend. Check consistency: if too watery, add more yogurt. If too thick, add more orange juice.
Pour into a glass and enjoy!

Makes 1 smoothie.

*When I made this I thought I had frozen strawberries in the freezer. However I mistook them for raspberries. Instead of running to the store for frozen strawberries, I used the raspberries.

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The K-Gizzle
From Kevin Gigax

Ingredients

5 frozen strawberries
1/3 cup frozen blueberries
1/3 cup frozen raspberries
1 cup orange juice
1/2 cup cranberry juice
1 banana
1 heaping tablespoon vanilla yogurt
1 tablespoon honey

Directions

Place the frozen berries in the blender. Let sit for 10-15 minutes, so they have time to thaw.
Add the remaining ingredients and blend. Check consistency: if too watery, add more yogurt. If too thick, add more orange juice.
Pour into a glass and enjoy!

Makes 1 smoothie.

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Taste Test: Miracle Berry Tablet

partysugar — Thu, 21 Aug 2008 09:00:04 -0700

Since the New York Times piece on flavor tripping came out last May, the culinary world has been obsessed with the miracle berry. When consumed, the berry changes the tongue's tastebud molecules, making sour and bitter foods taste sweet. While there has been controversy surrounding the company who sells the fresh berries, the miracle fruit can easily be enjoyed in tablet form. Recently I went to a party where guests were invited to taste these tablets. Everyone was given a pill and a sampler plate of intensely flavored ingredients. To find out what happened when I popped the miracle berry pill, read more.

Although I was told the effects of the pill were immediate, mine took a few minutes to kick in. The slice of green apple we were instructed to consume first tasted crisp, juicy, and exactly like every other green apple I've eaten for the last 26 years. However, when we moved on to the lemon, there was a distinct difference in the citrus's flavor. It was sweet! Afraid it was suddenly going to turn sour, I ate it quickly, biting into the flesh as if it were an orange.

Unfortunately the lemon was the highlight of the sampler plate. The pickled ginger had a fresh, slightly juicier flavor than regular pickled ginger, but it wasn't drastically changed. The creamy goat cheese tasted like goat cheese and the dried cranberry like dried cranberry. The shot of Tabasco burnt my mouth and stung my lips, but the shot of Guinness tasted oddly like a frothy, fruit smoothie.

I greatly enjoyed the experience (you can too, for $20); it was fun, but the tablet was overrated. I was expecting to be blown away; instead, I was teased with the lemon and left wanting more from the other ingredients. Still, I'm definitely willing to give the miracle berry a second chance.

Has anyone else tasted the miracle fruit? What did you think?

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Rice Pudding: A Perfect Dessert For Your Summer Fruits

YumSugar — Wed, 13 Aug 2008 07:45:02 -0700

During a recent endeavor to make peach rice pudding popsicles, I loved the rice pudding so much (a good amount of it wound up in my stomach instead of the freezer!) that I decided it was time to make a batch.

Enter this rice pudding recipe, which highlights all the freshest Summer fruits. It's comfort food to the max, with a glutinous bite and creamy, vanilla undertones. Make sure you keep the saucepan at arm's length and stir the rice continuously. I got distracted watching the Olympics, and my saucepan overflowed on me! To get this simple recipe, read more.

Warm Rice Pudding With Summer Fruits
Adapted from Michael Chiarello's Casual Cooking

Ingredients

1 quart milk
1/3 cup granulated sugar
Salt
2 1 1/2-inch strips of lemon zest
1/2 a vanilla bean, split lengthwise to expose seeds
1/2 cup water
3/4 cup Arborio rice
3 egg yolks
1 teaspoon fresh lemon juice
4 cups mixed Summer fruits, such as strawberries, blackberries, blueberries, peaches, apricots, or figs, in any combination, sliced as needed
Superfine sugar (optional)

Directions

Combine the milk, granulated sugar, a pinch of salt, lemon zest, vanilla bean, and water in a wide saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
Add the rice and simmer gently, stirring occasionally, until the grains are tender and the milk is slightly thickened, about 20 minutes.
In a bowl, beat the yolks with the lemon juice until well-blended. Whisk in about 1 cup of the hot rice to warm the egg mixture, then pour the mixture into the rice.
Cook briefly, stirring constantly, until the pudding visibly thickens, about 1 minute. Remove from heat and remove and discard the lemon zest and vanilla bean. Let the rice pudding cool until it is just warm; it will thicken as it cools.
If the fruits need a little sweetening, add superfine sugar to taste. Divide the fruits among 6 or 8 plates or shallow glasses. Spoon the warm rice pudding over the top. To serve as a parfait, alternate layers of fruit and warm pudding.

Serves 6 to 8.

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Would You Rather Eat Cherries or Strawberries?

YumSugar — Sun, 08 Jun 2008 01:30:51 -0700

Both cherries and strawberries are in season and juicy-sweet delicious right now. Since they won't be this perfect for long, I can't help but buy bunches of both every time I go to the market. But if given the choice to eat just one for the rest of my life, I'd definitely choose strawberries. How about you?

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