Strawberry magazine

DÉLICIEUX  sweet recipes trend ISSUE NO. 18 | NOVEMBER 2021 How to Make a Strawberry Cake Recipe. BY THE FAMOUS CHEF Create beautiful and simple homemade sweets COLLECTED BY NALATTAPORN PONGSILP

TELL ME WHAT YOU EAT, AND I WILL TELL YOU WHAT YOU ARE. ANTHELME BRILLAT-SAVARIN



SDTORUAGWHBNEURTRMY UFFINS BY SARAH JAMPEL Sweet, juicy fresh strawberries are a gift, but when we want to get super- concentrated strawberry flavor into cookies, cakes, and more, we reach for freeze-dried strawberries, which are perfect for baking. They’re consistent in flavor, texture, and sweetness, and because they’re totally devoid of moisture, you can work them into baked goods like these tender doughnut muffins without fundamentally altering their structure. To get the best berry center, choose a thick jam that won’t run (like Bonne Maman Intense Strawberry Fruit Spread) and take care to sandwich the batter around it. Otherwise, the jam might leak—the muffins will still taste great but won’t look quite as neat. —Sarah Jampel INGREDIENTS STEP 1 STEP 3 • Nonstick vegetable oil spray Place a rack in middle of oven; preheat Scoop 1 heaping Tbsp. batter into each • 5 Tbsp. refined coconut oil, room temperature oven to 425°. Lightly coat the cups of a muffin cup. Using a damp finger, • 4 Tbsp. unsalted butter, room temperature standard 12-cup muffin pan with flatten each into a mostly even layer • ½ cup (100 g) granulated sugar nonstick spray. Using an electric mixer with a slight dip in the center. Add 2 • ⅓ cup (packed; 67 g) light brown sugar on medium-low speed, beat oil, butter, scant tsp. jam to each center, then • 2 large eggs granulated sugar, and brown sugar divide remaining batter evenly among • 1½ tsp. baking powder until smooth, about 2 minutes. Scrape cups (about 2 Tbsp. each). Take care to • ¼ tsp. baking soda down sides of bowl and beat again seal in jam as much as possible. Using • 1½ tsp. Diamond Crystal just to incorporate. Add eggs, increase a damp finger, gently flatten surface. • 1 tsp. vanilla extract speed to medium, and beat until Bake muffins until golden brown, 17–19 • 2¼ cups (281 g) all-purpose flour incorporated, about 1 minute (mixture minutes. Transfer to a wire rack and let • 1 cup sour cream might look a little curdled at this point cool 10 minutes in pan. • ½ cup thick strawberry or other berry jam and that’s okay). Add baking powder, (such as Bonne Maman Intenseor Crofter’s) baking soda, salt, and vanilla and beat STEP 4 until combined and creamy. While the muffins are cooling, melt COATING STEP 2 butter in a small saucepan over medium heat; set aside. • 6 Tbsp. unsalted butter Add flour in 3 additions, alternating • ½ cup freeze-dried strawberries with sour cream in 2 additions, beating • 6 Tbsp. granulated sugar on low speed after each addition until • Pinch of kosher salt just combined. When last batch of flour is nearly incorporated, mix in any remaining dry bits by hand.

STEP 5 Finely grind strawberries in spice mill or with mortar and pestle. Transfer strawberry powder to a small bowl and mix in sugar and a pinch of salt. Transfer a small portion to a shallow bowl. STEP 6 Gently remove muffins from pan; place on wire rack and set inside a rimmed baking sheet. Brush sides of a muffin with butter and roll in strawberry sugar to coat. Brush top with butter; sprinkle with more strawberry sugar, working over bowl to catch any excess. Repeat with remaining muffins, adding more strawberry sugar to bowl as needed. (Save leftover sugar in an airtight container for another use.)

GCMAOIXKAEETDWCBHITEEHRERSEIES BY MATT DUCKOR This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites. INGREDIENTS STEP 4 Unsalted butter (for pan) Bake cheesecake until top is set but still jiggles 3/4 cup sugar plus more for pan slightly in the center, 30–35 min-utes. Transfer to a 12 ounces fresh soft goat cheese, room temperature wire rack; let cool in pan. 1 teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice STEP 5 1 teaspoon vanilla extract 6 large eggs, separated Run a thin knife around sides of pan; unmold cake. 3 tablespoons all-purpose flour Serve topped with berries. 1 1/2 pints mixed berries (blackberries, strawberries, blueberries, and/or raspberries) SPECIAL EQUIPMENT A 9-inch-diameter springform pan STEP 1 Preheat oven to 350°. Butter springform pan and dust with sugar, tapping out any excess. STEP 2 Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended. STEP 3 Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.

There's nothing more romantic than sweet.

LacySCtorarnwmbeerarly PCaonmcapkoetseWith BY ASHLEIGH SHANTI WE DIDN’T THINK A LIGHT AND TENDER 100 PERCENT CORNMEAL PANCAKE WAS POSSIBLE. UNTIL NOW. THIS RECIPE IS FROM CHEF ASHLEIGH SHANTI AT BENNE ON EAGLE IN ASHEVILLE, NC. INGREDIENTS STEP 2 STEP 6 COMPOTE Do Ahead: Compote can be made 3 Melt 1½ tsp. butter in a large 1 lb. strawberries, hulled, halved if large days ahead. Transfer to an airtight nonstick skillet over medium-high. 2 Tbsp. dark rum (optional) container; cover and chill. Ladle ⅓ cup batter into skillet. Cook 2 Tbsp. sugar pancake until lacy and browned underneath, about 3 minutes. Flip PANCAKES AND ASSEMBLY STEP 3 and cook just until cooked through, about 1 minute. Transfer to a plate 1½ cups whole milk Stir milk and vinegar in a small (or keep warm on a baking sheet in 4 tsp. apple cider vinegar bowl. Let sit until milk curdles and a 300° oven until ready to serve if 1½ cups (225 g) cornmeal sours, about 5 minutes. desired). Working in 7 more ¾ tsp. baking soda batches, repeat process with ¾ tsp. kosher salt STEP 4 remaining butter and batter to 2 large eggs make a total of 8 pancakes. 4 Tbsp. unsalted butter, divided STEP 7 STEP 1 Meanwhile, whisk cornmeal, baking soda, and salt in a medium bowl. To serve, divide pancakes among Cook strawberries, rum, sugar, salt, plates and spoon compote over. and 2 Tbsp. water (add ¼ cup water STEP 5 if not using rum) in a medium saucepan over medium heat, stirring Whisk eggs into milk mixture, then occasionally, until strawberries are add to dry ingredients and whisk softened and juices have thickened vigorously to combine. and are syrupy, 20–25 minutes. Let compote cool completely before serving.

RASSTPRBABYECWHRRISRBM ORYEOCRCFO ROYO-LS There are few joys greater than eating ripe berries straight from the carton. But here’s one: tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream. Whipping the cream by hand means soft, billowy peaks—just right for folding in macerated berries. If you’d like, hold back a few berries for topping. INGREDIENTS STEP 1 STEP 3 WHIPPED CREAM Using the largest (and widest) Combine berries, sugar, and salt in a 1 cup chilled heavy cream whisk you have, beat cream, sugar, medium bowl. Let sit, tossing 1 Tbsp. sugar vanilla, and salt in a large chilled occasionally, until juicy, at least 15 1 tsp. vanilla extract bowl until soft peaks form, 3–6 minutes. Small pinch of kosher salt minutes, depending on how many breaks you take. STEP 4 MACERATED BERRIES 1 lb. raspberries and/or strawberries, STEP 2 Add berries to whipped cream and halved, quartered if large fold gently until mixture is streaky ¼ cup sugar Do Ahead: Whipped cream can be but barely combined (just one or Small pinch of kosher salt made 2 hours ahead. Cover and two strokes should do it). Scoop into chill. Just before serving, whisk small glasses. cream once or twice to refluff, but don’t overwhip it. STEP 5 Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.

INGREDIENTS 1 cup chilled heavy cream 1 Tbsp. plus 2 tsp. sugar A pinch of kosher salt 8 slices Japanese milk bread 1 kiwi, peeled, cut crosswise into 4 ½\"-thick rounds 8 small strawberries, trimmed, halved lengthwise 1 yellow peach or ¼ mango, cut into 1½\"x½\" strips STEP 1 Using an electric mixer on medium- high speed, beat cream, sugar, and salt in a medium bowl until stiff peaks form, about 3 minutes. STEP 2 FRUIT SANDWICHES Neatly remove crusts from bread with a serrated knife. Arrange bread on a clean work surface. Evenly spread ¼ cup whipped cream on each slice of bread with an offset spatula or butter knife. Place 1 kiwi round on top of whipped cream in the center of 4 bread slices. Arrange strawberry slices in corners of bread slices, orienting them so that the pointed end is tucked right into the corner. Place 4 peach strips in the gaps between kiwi and strawberries. STEP 3 Place a second slice of bread, cream side down, over to close sandwich. Smooth outside edges of whipped cream, adding a little if necessary to fill gaps. Wrap each sandwich in plastic wrap and chill at least 3 hours and up to 8. STEP 4 Using serrated knife, cut each sandwich into 4 triangles and serve.





MATCHA-DIPPED STRAWBERRIES BY CLAIRE SAFFITZ Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of. You won't stop at just one. INGREDIENTS STEP 2 2 oz. white chocolate, chopped Working one at a time, hold berries by stems and dip ¼ cup virgin coconut oil, melted into matcha mixture to coat; let excess drip back into 1 tsp. matcha bowl. Place on a parchment-lined baking sheet and Pinch of kosher salt sprinkle with sesame seeds. (Depending on their size, 20 chilled large stem-on strawberries, patted dry you will be able to coat 15–20 berries.) Reheat matcha Black and white sesame seeds (for serving) mixture if it starts to set before you have dipped all the berries. Chill dipped berries until shell is set, 20–25 STEP 1 minutes. Stir white chocolate, oil, matcha, and salt in a medium heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water) until nearly smooth. Remove from heat; stir until chocolate is melted. Set into a larger bowl of ice water and chill, stirring constantly, until thickened and just starting to lose its sheen, about 2 minutes.

STRAWBERRY-ROSE AGUA FRESCA BY CLAIRE SAFFITZ This refreshing drink recipe makes the most of peak-of-the-season strawberries. Look for the best you can find. You can skip the rose water, but its delicate flavor goes really well with berries and will add something special. INGREDIENTS STEP 1 1 lb. strawberries, hulled, plus whole strawberries for serving Purée hulled strawberries, mint leaves, lime juice, ¼ cup mint leaves, plus sprigs for serving agave nectar, rose water (if using), and 2 cups cold 2 Tbsp. fresh lime juice water in a blender until smooth. Transfer purée to an 2 Tbsp. light agave nectar airtight container, cover, and chill until cold, about 1 1 tsp. rose water (optional) hour. Club soda and lime wheels (for serving) STEP 2 Skim off any foam from surface and pour purée into four 12-oz. glasses filled with ice (glasses should be about two-thirds full). Top off with club soda and garnish with mint sprigs, lime wheels, and whole strawberries. “STRAWBERRIES CAN MELT FASTER COMPARED TO OTHER SWEETS\"



HEALTHY & BY CHEF JAMIE LEE ORGANIC CUPCAKES Dessert is a course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China.

AAAKKKEEESSS,!,CCCByJeffCullen Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

editor's note Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives. Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is produced in a way that complies with organic standards set by regional organizations, national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission Mitchell Scott EDITOR IN CHIEF

THE CUTTING BOARD BAKING IS MY BUSINESS, AND IT WILL ALWAYS COME FIRST. DWIGHT HENRY

DÉLICIEUX NOVEMBER 2021 EDITOR IN CHIEF Puri Nalattaporn ASSOCIATE EDITOR Puri Nalattaporn Puri Nalattaporn ART DIRECTOR Puri Nalattaporn FOOD DIRECTOR Puri Nalattaporn MANAGING EDITOR Puri Nalattaporn Puri Nalattaporn STYLE EDITOR EDITORIAL ASSISTANT CONTRIBUTORS https://www.bonappetit.com/ingredient/strawberry Photo By Alex Lau Food Styling By Rebecca Jurkevich ARTISTS Members of bonappetit