Sunday, May 11, 2014
Mother's Day + Recipes for Strawberry Basil Soda, Strawberry Crepes with Vanilla Pastry Cream & Soft Sugar Cookies
Ellie made Strawberry Basil Soda as well as Strawberry Crepes with Vanilla Pastry Cream. It was all very yummy, and more filling than I think any of us expected it to be.
I hope you, and/or your mother, had a lovely Mother's Day, too.
Crepes with Strawberries and Vanilla Pastry Cream
Crepes - (We actually used our favorite crepe recipe from Julia Child)
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
Vanilla Pastry Cream
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Strawberry Basil Soda
Makes about 6 (8-ounce) drinks
1 pound strawberries, trimmed
Juice of 1/2 lemon
1/2 cup loosely packed basil leaves
1 cup sugar
Juice strawberries using a juicer or blender.
If using a blender: Place strawberries in a blender and pulse until smooth. Strain through a sieve, pushing juice through with a spatula. Discard solids.
Pour strawberry juice into a liquid measuring cup. Add water to reach 1 cup if needed. Pour into a small saucepan with lemon juice, basil, and sugar.
Heat mixture over medium heat until boiling. Simmer 5 minutes, stirring frequently. Remove from heat and let cool. Strain syrup through a sieve into a clean container and discard solids.
To serve, add a little less than 1 part strawberry basil syrup to a little more than 1 part soda water and stir.
Taste and add more syrup, if desired.
Can refrigerate syrup up to 1 week.
Soft Sugar Cookies
Original recipe makes 4 1/2 dozenChange Servings
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt ** If you are using salted butter, omit the salt
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together.
Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.