i thought we had missed strawberry season. luckily we found a farm that still had strawberries this week, and they are so good. they burst with sweetness when you bite into them. um...sorry california but oregon berries blow you away! we met some friends on tuesday, and after one mentioned how happy she was to find some strawberries in her freezer this winter i knew i needed to go back for more. off i went by myself this morning before our very hot day revved up, i heard we were in the high 90's.
i have 4 shelves of strawberries freezing to bag up tomorrow, 'cuz they have to be frozen without touching each other first or they lump together. and then tomorrow i am going to make freezer jam! i'm so excited. i've heard that it's easy, and all you need is strawberries, pectin, sugar, canning funnel, and jars. i googled how to make it, and beyond cooking the pectin down and mashing strawberries i think it will be fairly easy. you know i'll keep you posted. it just all makes me remenisce about the apple sauce adventure with sarah, i'm determined to ace some of these skills! speaking of strawberries...
i can't believe i haven't shared this recipe with you, one of my favorites. breads can be great for meals, snacks, potlucks, and family-in-need meals.
it's from claire's corner copia cookbook which has lots of great recipes, check it out.
Strawberry Breadmakes a 9-x-5- inch loaf
2 eggs
1 cup sugar
1/3 cup soybean or vegetable oil
1/3 unsweetened applesauce
1 1/2 cups unbleached flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon freshly grated lemon zest
1 1/2 cups sliced fresh strawberries
1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Lightly whisk the eggs in a mixing bowl. Add the sugar, oil, and applesauce, beating for 1 minute. In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and lemon zest. Pour the liquid ingredients over this mixture all at once and stir well to combine. Stir in the strawberries and walnuts.
Spray a 9-x-5- inch loaf pan with nonstick cooking spray, or grease and flour the pan. Pour the batter into the prepared pan, using a rubber spatula to scrape the bowl. Smooth the top. Bake in the center of the oven about 1 1/2 hour, until a cake tester inserted in the center comes out clean. Let stand for 5 minutes before inverting onto a cake dish. Carefully turn so that the flat side is on the bottom. Enjoy, we love this!
3 comments:
Glad you are passing on Claire's bread recipe. Ladd and I were just talking about our trips up to Yale back in the day when we ate her restaurant. Love that bread! Happy Summer.
Freezer Jam is super easy. Recipe should be with the pectin. Tastes a lot better than regular jam since the flavor is not cooked out. I made freezer jelly too. All you need is a bottle of grape juice or apple juice to make it.(along with the sugar, pectin, and jars) Talk about a way to save a lot of $ on Jelly. It's about as hard to make as Jello. Happy strawberry jamming.
Wish I was there with you!
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