Strawberry-Rhubarb Pie Bars

A few weeks ago, we made the trek to my hometown of McDonough, Georgia to visit my family.  While we were down there, we met my dad and his wife at Southern Belle Farm for some strawberry picking!  Caroline and Smith were both really excited to pick the berries this year: Caroline proclaimed every berry she picked to be "the most perfect strawberry ever," and Smith was very involved in the quality control testing.  We left with two gallons of strawberries and bellies full of homemade strawberry ice cream.

I of course already had more recipe ideas than I did strawberries, and sadly, I barely made a dent in my list.  However, I used the last of the berries to make these strawberry-rhubarb pie bars, and they were definitely a great use of those beautiful strawberries!

I used the base of these blackberry pie bars and adapted the filling to suit the new flavors.  The result was a fantastic dessert:  a buttery crust that transforms into a sweet, custardy filling, with the slightest sour notes from rhubarb, and finally topped with more buttery, crumbly crust.  The crust kind of fades into the filling, creating an ombre of flavor and texture.  Absolutely delicious!

My dad's favorite dessert is strawberry-rhubarb pie, so I feel like I should have waiting to post these before Father's Day, but I guarantee these will be a hit with any moms in your life as well.  Or anyone in your life for that matter!

Strawberry-Rhubarb Pie Bars
adapted from The Pastry Queen's Blackberry Pie Bars
makes one 9x13 inch pan.

Crust and Topping

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

• 4 large eggs
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 3/4 cup flour
• pinch salt
• zest of 1/2 lemon
• 1 tsp vanilla extract
• 8 oz. strawberries, hulled and halved (quartered if they are large berries)
• 8 oz. fresh or frozen rhubarb, cut into 1/2-inch slices

To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. 

Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, buttermilk, flour, salt, lemon zest, and vanilla extract.  Gently fold in the berries and rhubarb and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 55 to 65 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Blueberry Swirl Bundt Cake

For some reason, I cannot think of bundt cakes without immediately breaking into Sir Mix-a-Lot's "Baby Got Back."  I like big bundts and I cannot lie.... anyone else?  Just me? This of course reminds me of the Friends episode where Ross sings it to Emma to make her laugh, and then I get tickled because Joey sings it to Tucker and Henry to make them laugh as well.  Any other inappropriate parents out there?  Just us?

.... moving right along.... This bundt cake is pretty awesome.  It's a standard cake that's swirled with a blueberry jam of sorts, laced with subtle lemon and cinnamon flavors, and then drizzled with a sweet lemon glaze.

For some reason, half the time when I bake with blueberries, they all sink to the bottom of the baked good.  Half the time they are perfect.  And I cannot for the life of me figure out what causes it.  I've tried the "toss in flour" trick, and it's inconsistent.  So the nice thing about this cake is that you get all the flavor of blueberries, without the annoyance of them all being in the bottom of the cake - plenty of blueberry flavor suspended throughout the cake.  The solution to the problem of the sinking blueberries was to whip of a quick jam.  Fresh or frozen blueberries are briefly cooked with sugar, lemon juice, and pectin to make the filling.  It is swirled into the batter twice - once in the middle, then again at the end.  Not only do you get blueberries in every bite, but it also looks pretty!

Summer berries are on the horizon, and while I made the cake with frozen wild blueberries this time, I know I'll be using fresh soon enough!  This cake makes a nice simple dessert... or an indulgent snack... or a special breakfast.  Mother's Day is this weekend, and I would venture to guess that not many moms would turn this down!

Blueberry Swirl Bundt Cake
barely adapted from Cook's Illustrated, May/June 2013

Cake

• 3 cups (15 oz) all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup buttermilk
• zest + juice from 1 lemon
• 2 tsp vanilla extract
• 3 large eggs + 1 yolk, at room temperature
• 18 Tbs (2 1/4 sticks) unsalted butter, at room temperature
• 2 cups (14 oz) sugar

Filling

• 3/4 cup (5.25 oz) sugar
• 3 Tbs low- or no-sugar-needed fruit pectin
• pinch of salt
• 10 oz (about 2 cups) fresh or thawed frozen blueberries
• 1 tsp lemon zest + 1 Tbs juice

Glaze

• 2-3 Tbs freshly squeezed lemon juice
• 1 cup confectioner's sugar

For the cake:  Preheat the oven to 325 degrees and adjust the rack to the lower-middle position.  Butter and flour a 12-cup nonstick bundt pan.  Set aside.

In a large mixing bowl bowl whisk together the flour, baking powder, baking osdea, salt, and cinnamon.  Whisk together the buttermilk, lemon zest, and lemon juice in a medium bowl.  In a third bowl (or large liquid measuring cup), gently whisk the eggs + yolk to combine.

In a stand mixer fitted with a paddle attachment, beat the sugar and butter at medium-high speed until pale and fluffy, about 3 minutes.  Scrape down the bowl as needed throughout.

Reduce the speed to medium and add half of the eggs, beating just until incorporated.  Scrape down the sides of the bowl and add the remaining eggs.

Reduce the speed to low and add one-third of the flour mixture, followed by half of the buttermilk mixture, mixing only about 5 seconds after each addition.  Repeat using half of the remaining flour mixture, all of the buttermilk mixture, and the last of the flour.  Scrape down the bowl and mix at medium-low speed about 15 seconds.  Remove the bowl from the mixer and use a spatula to fold the batter once or twice to incorporate any remaining flour.  Cover the bowl with plastic wrap and set aside while you prepare the blueberry filling.

For the filling:  Whisk the sugar, pectin, and salt together in a small saucepan.  Use a blender or food processor to puree the blueberries until they are mostly smooth, about 1 minute.  Transfer 1/4 cup of the puree plus the lemon zest to the saucepan and stir to combine.  Cook over medium heat until just simmering, about 3 minutes, stirring often to dissolve the sugar and pectin.  Transfer the mixture to a medium bowl and allow to cool 5 minutes.  Stir in the remaining blueberry puree and lemon juice and whisk to combine.  Let sit until slightly set, about 8 minutes.

Spoon half the batter into the prepared bundt pan smooth the top with a spatula or spoon.  Using the back of a spoon, create a 1/2-inch-deep channel in the center of the batter.

Spoon half the filling into the channel.  Using a butter knife, swirl the filling into the batter - there should be no large pockets of filling remaining.

Repeat the swirling steps with the remaining batter and filling.

Bake until the top is golden brown and a skewer inserted into the center comes out clean, 60 to 70 minutes.  Cool the cake for 10 minutes in the pan, then carefully invert onto a wire rack to cool completely.

To make the glaze, whisk together the lemon juice and sugar.  Pour over the cooled cake, allow to set for at least 10 minutes, and serve.

Strawberry Margarita Cupcakes

Cinco de Mayo is less than a week away.  We love Mexican food, and I'm always up for celebrating with fun libations, so it's definitely my kind of holiday.  I have a few more ideas and recipes to share with you this week, but for now I'll go with the motto of "eat dessert first," and start with these cupcakes.

How do you like your margarita?  Frozen or on the rocks?  Salt or no salt?  I always order mine on the rocks, and like to mix it up with salt/no salt.  My standard margarita is also a Texas-style.  While in theory a strawberry margarita sounds like a great idea, the execution isn't usually all there, and it is usually cloyingly sweet with artificial strawberry flavor (side note:  Try these if you want an awesome strawberry margarita).  However, a strawberry margarita cupcake?  I think the theory and execution are both pretty spot on here.

The cupcake base is a standard white cake that's infused with lime juice, lime zest, and tequila.  The cupcakes are brushed with tequila, and then frosted with a tequila-lime infused strawberry buttercream.  A sprinkling of sea salt finishes them off, and the resulting cupcake is pretty spectacular.  A tart cupcake, just enough boozy flavor to make it interesting, and a sweet strawberry frosting.  These are so good that I may forgo margaritas altogether and simply eat cupcakes instead. :)

Strawberry-Margarita Cupcakes
cupcake adapted from Martha Stewart, via Confections of a Foodie Bride
frosting adapted from Martha Stewart
makes about 24 cupcakes

Tequila-Lime Cupcakes

• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, at room temp
• 2 cups sugar
• 4 eggs, at room temp
• 3 limes, zested and juiced
• 1/2 tsp vanilla
• 1 cup buttermilk
• 2 Tbs + 1/4 cup tequila

Preheat the oven to 325 degrees and line two muffin pans with liners.  

Whisk together the flour, salt, and baking powder in a medium bowl, and set it aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, 3-4 minutes.  Scrape down the sides of the bowl and add the eggs, one at a time, incorporating them fully before adding the next one(s).  

Whisk together the vanilla, lime juice, lime zest, buttermilk, and 2 tablespoons of the tequila.

Starting and ending with the flour mixture, alternate adding the flour and the buttermilk mixture in 2-3 increments, with the mixer at low speed.  Mix just until incorporated.  Divide the batter among the muffin tins.

Bake 18-24 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached, and the tops spring back with touched lightly.

Remove the cupcakes from the oven and allow to cool 5 minutes.  Brush the tops with the remaining 1/4 cup of tequila and allow to cool completely before frosting.

Strawberry-Margarita Frosting

• 1 1/2 cups diced strawberries
• 4 egg whites
• 1 1/2 cups sugar
• healthy pinch of salt
• 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
• 3-4 Tbs lime juice
• 2-3 Tbs tequila

Garnishes:  fleur de sel, lime slices, and strawberry slices

Puree the strawberries in a food processor and set aside.

Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water.  Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the stand mixer and fit with the whisk attachment.  Starting on low speed and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.  Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.

With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition.  Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually).  Switch to the paddle attachement and beat at medium-low speed to remove air bubbles, about 2 minutes.  Gradually add the strawberry puree, lime juice, and tequila, and mix to combine.

Frost cupcakes as desired, sprinkle with salt, and garnish with strawberry and lime slices before serving.

Salmon & Melting Cherry Tomatoes

Tomatoes... so close, yet so far away.  I daresay it's the produce I look forward to the most throughout the year.  There really and truly is nothing like a peak-seaon, homegrown tomato.  What would life be without homegrown tomatoes?  (side note:  Does anyone else know that song by John Denver?)

So while we still have a few months before tomatoes are plentiful and flavorful, cherry and grape tomatoes are starting to come into season now.  With a quick sauté of garlic, onions, balsamic vinegar, and fresh basil, they create a luscious and flavorful sauce.  And use that sauce to top salmon?  You have a pretty amazing meal.  We've been eating a lot of salmon lately, and this was definitely a great preparation for it.  The rich, buttery flavor of the salmon plays really well off of the deep, slightly sweet flavor of the sauce.  It reminded me a bit of this chicken with tomato-herb pan sauce, which is also a favorite dinner around here.

I broiled the salmon, but you could certainly cook it on the stovetop or grill as well.  I served this with a side of roasted asparagus, and called it a day.  So while I'm still yearning for summer and tomatoes, this dinner will hold me off until the time comes.

Salmon & Melting Cherry Tomatoes
adapted from The Barefoot Contessa:  Foolproof
serves 4

• 2 lbs salmon, cut into 4 portions
• olive oil
• kosher salt and freshly ground black pepper
• 1 cup chopped sweet onion
• 2 cloves minced fresh garlic
• 2 cups (1 pint) cherry or grape tomatoes, halved through the stem
• 2 Tbs balsamic vinegar
• 2 Tbs julienned fresh basil leaves

Preheat the broiler.  Line a baking sheet with foil, and arrange the salmon fillets in a single layer.  Lightly brush each fillet with olive oil, then generously sprinkle with salt and pepper.

Broil the salmon for 8-10 minutes, or until it is lightly browned on top but still translucent in the center (you can use a butter knife or fork to test).  Remove from oven, cover with foil, and allow to rest until it's ready to serve.

Meanwhile, make the sauce.  Heat 3 tablespoons of the oil in a medium sauté pan set over medium-low heat.  Add the onions and cook, stirring occasionally, until very tender but not browned, about 5 minutes.  Add the garlic and cook 1 more minute.

Stir in the tomatoes, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook over medium-low heat 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the sauce is thickened.  Remove from heat and stir in the balsamic vinegar and basil, being sure to scrape the browned bits off the bottom of the pan.  Taste and season with additional salt if needed.  

Spoon the tomato sauce over the salmon and serve.

Sucre´ Macarons Giveaway!

I took a trip to New Orleans in college, and when I think back, it was kind of a waste.  I definitely didn't take advantage of the amazing local cuisine and shopping... what can I say, I had different... priorities back then.  However, I'd love to visit again, and I already have a list of places to eat/drink/shop.  

Sucre´ is definitely at the top of the list.  It's a sweet shop that offers all sorts of chocolates, candies, confections, and macarons.  When I was first contacted to host a giveaway, I got lost on their website looking at all of the offerings.  Chocolates in every imaginable flavor and combination, handmade marshmallows, caramels, gift baskets, and beautiful macarons. 

I absolutely love macarons.  I received a box of their signature collection, and I'm not exaggerating when I say that they were gone within two days.  Every time I ate one, I proclaimed it to be "my favorite."  So they were all super tasty, but the standouts for me were the strawberry, bananas foster, carrot cake, and almond.  I had initially planned to eat 1-2 by myself, then take the rest to my mother-in-law's for Easter.  But they didn't last long enough.  Sorry, not sorry.

So on to the giveaway:  Who wants to win some macarons?  I'll be giving away a box of their 15-piece Signature Collection to one lucky reader!  To enter, answer this question:  What city do you wish you could re-visit?  New Orleans and New York are definitely at the top of my list!

Rules, disclaimers, etc:

• One entry per person.
• US residents only - sorry!
• You must leave a valid email address to be eligible.  
• Giveaway closes Friday, April 26th at 11:59 pm.  Winner will be chosen by a random number generator.
• This giveaway is sponsored by Sucre´.  I received a box of the macarons from them, but all opinions are my own.

Thanks!!

Strawberry-Poppyseed Chicken Salad

Do you have a "signature dish?"  I don't mean that in a pretentious show-offy way... more like if you go to potluck or are making food for someone, do you always make the same thing?  Are you "known" for a specific dish?  I typically enjoy trying new recipes, so I like to mix things up and rarely repeat recipes.  However, I've made this chicken salad three times in the past week.  And it's pretty safe to say that it could easily become my signature dish.

I've long been a fan of chicken salad, but I am pretty particular about it.  I like having a fruit in there - usually apples, grapes, or even dried fruit.  I am particular about the dressing - easy on the mayo, a bit of Dijon mustard, and a little honey.  And I like having nuts in it as well - usually toasted almonds or pecans.  And I always prefer my chicken salad on a croissant.  So this isn't so different from my basic formula, but it's a combination that I never would have thought to use for chicken salad.

Shredded chicken is tossed with poppyseed dressing and just a little mayonnaise - really just enough to hold it together.  Plain yogurt would work well here too.  A few herbs are mixed in - scallions and basil or mint.  And then fresh strawberries are folded into the salad.  It strikes that perfect balance between sweet and savory, and I am totally and unabashedly in love.  I'm pretty sure I could eat this every single day for lunch for the rest of the spring and summer and be happy.

It was great by itself, on a croissant, or on a bed of greens.  It would be perfect to serve at a bridal or baby shower - so pretty and springy!  I try not to rave over every single recipe I post here (OMG BEST THING EVER!  MAKE THIS NOW!!), but seriously.  This is one of my favorite things ever, you really should make it now. :)

Strawberry-Poppyseed Chicken Salad
adapted from Southern Living, March 2012

• 4 cups shredded or chopped chicken (fully cooked)
• 1/2 cup poppyseed salad dressing
• 2-3 Tbs mayonnaise or plain yogurt
• 1/2 tsp freshly ground black pepper
• 2 Tbs chopped scallions
• 2 Tbs chopped fresh basil or mint
• 2 cups chopped strawberries

In a large bowl, combine the chicken, salad dressing, mayonnaise, and pepper.  Stir well to coat.  If it seems a bit dry, add a little more dressing or mayonnaise.  Gently fold in the chopped scallions, basil, and strawberries.  Taste and season with salt and/or pepper.  Refrigerate until ready to serve.

(Lighter) Poppyseed Dressing

Poppyseed dressing has long been a favorite of mine.  It's sweet, tangy, and has cute little poppy seeds suspended throughout.  I lived in oblivion, not really knowing what was in it, or how it was made.... until I found a recipe for a homemade version.  SIX tablespoons of sugar.  Whaaaat?  We're making a salad dressing here, not dessert!  That's almost one-third of a cup!  If I want to consume that much sugar, I'm sure as heck not using a salad as the vehicle!

So while I did make the sinfully decadent and unhealthy version once for a party, I made it my mission to lighten it up to be an everyday dressing vs a special occasion one.  The first obvious change is to decrease the sugar.  So I only used one tablespoon, then supplemented with two tablespoons of honey.  Since it wouldn't be quite as sweet, I also decreased the vinegar a bit, so it wouldn't be so sharp.  And then I decreased the oil a bit too, to lower the fat content.

Overall, it is more than acceptable as a substitute for the original version.  I've enjoyed it on strawberry spinach salads and bowls of mixed fruit.  And tomorrow I'll be showing you my absolute favorite way to enjoy it - it's unexpected, but unbelievably delicious.

Light Poppyseed Dressing
heavily adapted from The Pastry Queen Christmas

• 2 tsp grated or very finely minced white onion
• 1/2 tsp dry mustard powder
• pinch of salt
• 1 Tbs sugar
• 2 Tbs honey
• 2 Tbs white wine or white balsamic vinegar
• 1/3 cup canola oil
• 1 Tbs poppy seeds

In a blender or small food processor, combine the onion, mustard powder, salt, sugar, honey, and vinegar.  Blend until very well-combined, about 15 seconds.  Slowly stream in the oil, and mix until combined.  Add the poppy seeds and mix until they are well-distributed throughout the dressing.  

The dressing can be stored for up to a week in the refrigerator.