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I haven’t posted a recipe in soooo long!!! What’s up with that!??  I’ve actually been sitting on this recipe since last summer.  But when I launched MC in October, it wasn’t really strawberry season. I adapted the recipe from Izy Hossack.  I swapped out the filling and added a burst of gorgonzola.  I hope you all enjoy!  xoxo

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I love summer here.  The fruit available to us, when in season, is just so yummy, juicy and sweet.  It almost feels like you’re eating pie.  And after a winter of dehydration and feeling blah-heavy on carbs and starches, my body is craaaaaving water and fruit!  

Cue:  Straaaawberries!

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In probably just a week or two it will be the peak of the season.  I couldn’t be more excited!!!  There’s nothing worse than buying a 2 for $5 pack of hard, flavorless strawberries in the dead of winter. They taste like poodley oodley.  I always do it, though, dreaming of summer berries.  Do you do this???  Why do we do this???

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The way the berries are loaded on top, it’s almost like a dessert bruschetta.  🙂
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So when it’s peak strawburry season in your town, go pickin till you come back with a nice haul.  Then, try this recipe!! It’s super fresh, light and delicious.  🙂

untitled-7911Summer is just around the corner… Are you ready???  🙂  🙂  🙂

Ready For Summer Strawberry Tart
A buttery shortbread crust with a cream cheese whipped topping and covered in delicious seasonal strawberries.
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For the crust
  1. 1 1/3 c. dark rye flour
  2. 1 1/3 c. all purpose flour
  3. 1 T. + 1 tsp granulated sugar
  4. 1 tsp salt
  5. 1 c. + 2 T. unsalted butter, very cold, cubed
  6. 2 tsp apple cider vinegar
  7. 6-10 tbsp ice water
  8. 1 egg (for eggwash)
Filling
  1. 8 oz. cream cheese
  2. 2 T. Grand Marnier
  3. 1/2 c. gorgonzola
  4. 1/3 c. powdered sugar
  5. 1 1/2 c. heavy cream
  6. 1/3 c. apricot jam
  7. 2 T. water
  8. 2-3 pounds of strawberries
For the crust
  1. Put the flours, sugar and salt in a medium bowl. With a pastry cutter, cut the butter into the dry ingredients until the chunks of butter are the size of small peas. Rub the mixture with your fingertips until it has the texture of damp chunky sand.
  2. In a separate cup, pour the apple cider vinegar into 10 tbsp of ice water.
  3. Drizzle a bit of the water mixture over the dry ingredients in the bowl and gently stir together with your hands until the dough starts to come together. Add more water as needed to form into a rough ball. Saran wrap the ball and chill for at least 2 hours or preferably overnight.
  4. When ready to bake, preheat the oven to 400F.
  5. Cut a piece of baking paper to fit the size of your half sheet tray. Place the baking paper onto a work surface and roll the dough out on it into a rough rectangle.
  6. When its about the size of the half sheet tray, gently slide it onto the tray. Dock the dough with a fork and brush with beaten egg.
  7. Bake for 20-25 minutes until dark golden all over. If there are air bubbles, flatten them with a spatula. Let the pastry cool completely.
For the filling
  1. Slice the strawberries and toss with Grand Marnier in a bowl. Set aside.
  2. Heat the jam on low with 2 T. of water in a small saucepan. Pour the glaze into the berries.
  3. In a mixing bowl, beat the heavy cream until there are soft peaks. Set aside in different bowl.
  4. In the mixing bowl you just used, beat the cream cheese and powdered sugar until soft.
  5. Fold in the whipped cream.
  6. Once the crust is cooled, frost it with the cream cheese whipped mixture and dot it with the gorgonzola. Cover the tart with the sliced berries. The more the merrier! Cut and serve immediately!
Adapted from Izy Hossack
Adapted from Izy Hossack
MandiCrocker https://mandicrocker.com/

I had a very limited fruit experience growing up as a kid in upstate New York.  We always ate apples, oranges and bananas.  Strawberries and blueberries were typically ‘too expensive’ and if we got plums, nectarines or peaches they were always tasteless and rock hard.  Mangos or pineapple were also too expensive and “too much work.”  As for pomegranates?  Forget about it.  I think my first experience with pomegranate was in a martini (ha!) and later on a fruit tart we sold at the bakery where I worked. 

When they were on sale at our local grocery 2 for $5, I couldn’t resist.  I was going to make something with pomegranate, dang it!  It was a flavor I thoroughly enjoyed and who says a salad has to be boring?! It was time for this love affair to begin!

Luckily for me, my honey even mentioned a video about how to de-seed a pomegranate from a regular visitor to our valley and kick ass video blogger named ‘The Fresh Princess.’  Meet Corinne! She’s a doll… 

 

You should also know that I have a love/hate relationship with salad.  I LOVE TO EAT SALAD.  I HATE TO MAKE SALAD.  However, this kale salad is quick AND super delicious.  Not only is it incredibly healthy but because kale is such a hearty green, it doesn’t pertain to salad pet peeve #2.  You can toss it in dressing and let it sit for  a few days without it getting mushy or gross in the fridge.  YAY!!!  The pomegranates, pumpkin seeds and sliced almonds add a great crunchy texture and a ton of flavor!

Kale Pomegranate Salad

Notice the bottles of alcohol in the background? I was totally ready for something healthy after the holidays, feeling totally maxed out on sugar and alcohol.  This was supposed to be a ‘Detox from New Year’s’ blog… And here it is January 19th.  How does time move so quickly!?  Smart asses, don’t answer that… 

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Anyway, if you’re in a winter stew slump, this light and refreshing salad will do just the trick! I was going to make it again but alas, there are no more pomegranates to be found at our grocery until next Christmas.  Oh, mountain life… You big city dwellers, hug your year round pomegranates tight tonight.  😉

What healthy meals are you cooking up?  Please share any ideas in the comments below. I always love new recipes!  xoxo

 

 

Kale Pomegranate Salad
A seeded kale and pomegranate salad covered in a tangy, refreshing dressing! Super healthy and easy!
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FOR THE SALAD
  1. 1 bunch of kale
  2. 1 pomegranate, seeded
  3. 1/4 c. pumpkin seeds
  4. 1/4 c. sliced almonds, toasted
FOR THE DRESSING
  1. 3 T. extra virgin olive oil
  2. 2 T. apple cider vinegar
  3. 1 T. dijon mustard
  4. 1 T + 1 tsp. honey
  5. 1/4 tsp. salt
  6. 1/8 tsp. pepper
Instructions
  1. 1. De-vein your kale. Massage the leaves for a couple of minutes.
  2. 2. Throw the kale into a bowl with pomegranate, seeds and nuts.
  3. 3. Whisk all of your dressing ingredients together and pour over salad. Enjoy!
Notes
  1. Massaging kale leaves helps to reduce its toughness and bitterness!
MandiCrocker https://mandicrocker.com/