Strawberry Blog
Strawberry Conserves, Breakfast Milkshake, Strawberry Purse etc.
Happy Strawberry Season! At this time of year I always think of the dedication in Eve’s Hollywood where Eve Babitz writes “And to STRAWBERRIES and ASPARAGUS, the season is upon us.” A sign that summer is almost here (and summer cooking!) It’s the most wonderful time of the year. Here are a few ways I like to enjoy strawberries, other than just straight into the mouth. As Elizabeth David says in Summer Cooking, “when strawberries are good there seems to me to be no necessity to dress them up in any way.”
Strawberry Conserves
One of my favourite things to do at the start of strawberry season is make conserves. I use the recipe from Canal House Cooks Everyday (one of my most used cookbooks) to make this simple whole fruit jam. The recipe calls for just strawberries, sugar and the peel of one lemon (including the white pith) for a natural pectin which doesn’t result in a “gloopy” jam. I like to use them on toast, for classic peanut butter and jam sandwiches and also as a sundae topping. Canal House suggests to pair them with jamón serrano on little toasts which I have yet to try, but plan to this season. Plus the fragrance of strawberry preserves in the kitchen is heavenly.
A classic PB&J on white pullman’s loaf with peanut butter, strawberry conserves and a sprinkle of Maldon (important!). I like having the 1.4kg tub of Maldon in my cupboard (this also makes a great hostess gift).
The conserves are also a delicious sundae topping - or to eat with cakes - or both. Below I have some leftover olive oil cake (my favourite recipe for this is from Mina Stone’s Lemon, Love & Olive Oil) and ice cream.
Of course with plain vanilla ice cream it is perfect. Enjoyed below in a sundae for two in Alessi’s Big Love sundae bowl.
