Tag Archives: Strawberries

A Feast of Berries and Nice: Pt 2

13 Jun

And our Strawberry extravaganza continues…


You know what my big dilemma is when it comes to Summer? The Farmer’s Market is brimming with all sorts of tasty delights, and it’s literally a 10 minute walk from my house. However, this is also the time where there are about 10,000 fun and exciting things to do every weekend, and many of them involve me traveling (weddings, festivals, concerts, lakes, beer excursions, etc) over the weekend. Needless to say, I’m having Farmer’s Market guilt since I haven’t been able to take much advantage of the bounty held mere blocks from my house. However, I was still able to pair this with my delightful produce-packed meal last week (and it even coincided with the Red Wedding during Game of Thrones, who could have matched that up so perfectly??).

So, without further ado, I present to you the second Strawberry-inspired post this month:

Strawberry Jam Biscuits – Yvette Van Boven }

You know what stresses me out about that title? Biscuits. Fellow blogger The Food and Wine Hedonist recently posted about why baking is a lot more stress-inducing than cooking, and I couldn’t agree more. Any time I’ve made scones on here I feel like I go into an hour-long rant about over-mixing and blah blah blah, but you know what? Over-mixing and blah blah blah! You know what’s worse than throwing away something you’ve spent minutes (and possibly hours) creating? Remembering that you also spent money on all the ingredients. Yes, baking ingredients are traditionally relatively cheap (flour, sugar, baking powder/soda, salt, water), but remember, I’m the type of gal that will stop mid-run to pick up pennies. And when I don’t have a pocket in my shorts, I’ll carry that red cent all the way home, and triumphantly announce said money to anyone in the near vicinity.

Sidenote: one time at a movie theatre John, my sister Jessica and I were waiting in line to get tickets. Jessica and I both locked eyes on a nickel that was on the ground about 2 feet away from us and started a mad dash to be the first to pick it up. Before either of us could get our grubby fingers on it, John took a casual side step to conceal the five cent piece under his foot. He then gave us a “are you seriously competing for a nickel” glare. He just doesn’t get it. But suddenly something happened, the ticket counter person was calling “next in line” which was us. What to do. We each paused for an uncomfortably long time, hoping John would remove his shoe from our monetary prize before we could purchase our tickets. Alas, he firmly stood his ground, and we had to make the heroic decision to go purchase our tickets to continue the flow of movie traffic. That was 3 years ago. I still often think about what could have been… So yes, I’m cheap, that’s what I’m getting at.

With the weight of messing up these biscuits on the shoulders, I decided to embark on this project, just to prove to myself I could do it. I started with the non-baking portion first: home made jam.



Well, I’m never buying jam again, this is so easy, tasty, and idiot proof, it’s crazy. You take strawberries and sugar, cook them for about 12 minutes, then stir in some lime zest and lime juice. Boom, you’ve been jammed. I decided to add some blueberries to the mix since I had them and I like questioning authority, man.

While letting your jam cool, take a deep breath and start your biscuits. CAREFULLY mix/sift your dry ingredients together (flour, sugar, baking powder, salt) and then add some lime zest and PRECISELY cut chilled butter cubes



Here’s the tricky part: use your fingertips to mix the butter into the dry ingredients, but DON’T over mix it. It needs to be like a coarse, sandy texture. Don’t stress out though, I mean, it’s not like if you over-mix it you can’t go back and fix it…oh wait.


There’s something kind of vulgar about that .gif isn’t there?

Now add your buttermilk, and mix with a fork until the dough resembles something “shaggy” looking


Oh my god, that doesn’t look shaggy. What have I done!? Now the fun part (if you haven’t had a panic attack yet): roll out GENTLY and cut your biscuit circles with an inverted glass



Put your little deflated circles on a baking sheet, give them a good thumbing in the middle and a heavy-handed sprinkle of sugar. It’s Jam time.



Don’t let the false hope fill you up while these are baking, because your home will smell AMAZING during the 18-22 minutes these are baking. Moment of truth time:



I don’t think it’s possible for me to have a shot without some type of beer in the background. Hmm.

So as you can see, they look DELIGHTFUL, however, not puffy and flaky like a biscuit should be. I hereby change the name of these to Strawberry Jam COOKIES, because these things are sweet, tasty, and very satisfying. Just not….biscuity.



And I’m sorry about all the animated pictures. I’m one step away from 90s chic with the tail that forms on your cursor when you navigate around the site, or, you know, I could go with the classic toaster with wings…


Strawberry Jam Biscuits – Yvette Van Boven via Bon Appetit }

Strawberry Jam

  • 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
  • 1/4 cup sugar
  • 1 tablespoon finely grated lime zest
  • 2 tablespoons fresh lime juice
  1. Cook strawberries and sugar in a medium saucepan over medium-high heat, stirring occasionally, until jamlike in consistency, 12–15 minutes. Remove from heat; stir in lime zest and juice. Pour into a shallow bowl and let cool.


  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 1/4 cups all-purpose flour plus more
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon finely grated lime zest
  • 3/4 cup buttermilk
  • 1 large egg, beaten to blend
  • 1 tablespoon raw sugar
  • Vanilla ice cream (for serving)
  1. Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 1/4 cups flour in a large bowl. Add butter and lime zest and blend with your fingertips until coarse crumbs form. Add buttermilk and, using a fork, mix until just combined. Transfer to a lightly floured surface. Gently knead just until a shaggy, moist dough forms, about 4 times.
  2. Roll out dough about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or inverted glass, cut out rounds. Gather scraps and repeat rolling and cutting until all dough is used.
  3. Place biscuits on a parchment-lined baking sheet. Using your thumb, make a large divot in the center of each biscuit; brush with egg and sprinkle liberally with raw sugar. Spoon a scant 1 teaspoon strawberry jam into each divot.
  4. Bake biscuits until golden brown, 18–22 minutes. Serve warm with vanilla ice cream, if using, and remaining jam.





A Song of Berries & Nice: Pt 1

5 Jun



Tis the season, my friends. Produce aisles are brighter, more opulent, and brimming with tasty little gems. I’m going to consume all of it.

New Entering Flavor Country Strawberries

Sidenote: I have recently gone through somewhat of a drastic work change (long story), but I’m in essence working two jobs, both marketing related, both food related, and I have the pleasure of having at least one “home office” day. These are the best days of all my friends. I’ve opted to go Ann Arbor coffee shop exploring by choosing a different location each week to do my work from. The only downside is about an hour into work when that coffee and [whatever type of pastry said coffee shop offers] runs through your system, you need to use the facilities and your computer is all sorts of hooked up. Stranded. The first time I asked the barista to “keep an eye on my stuff” while I ran off, only to come back to see her no where near my stuff. The second time I opted to just wait….the full 4 hours…until I was done. The upside to this approach is that the payoff is immense, if ya know what I mean. But back to food. I was doing my “home office” work at Babo last week (they gave me a free yogurt sample, it was delightful), and during my walk back home for lunch I decided to stop in Literati, the new book store on Washington. That place is dangerous….I could spend a LOT of time and money there. They have a great selection, and a few of the books have hand written reviews and notes about them, which of course made me want to buy all of them. After having this sequence happen in my mental shopping cart–no books, 4 books, 2 books, 6 books, 1 book, no books–I decided to pick up the newest Bon Appetit and come back when I didn’t have 2 books on deck at home. I ATE up this issue. I have about 10 recipes dog-eared to make (I’ve already made about 4 of them) and whoever is doing their layouts (kissing fingertips), très magnifique. Which brings me to…

Strawberries! Yvette Van Boven (of one of my favorite cookbooks Home Made) has a special spread in this issue with about a half dozen recipes centered around strawberries, complete with beautiful photography and creative illustrations (done by the Chef herself….I think she just made my list of people “dead of alive” I need to meet). I chose 2 of her recipes, along with an additional mini-recipe featured in the front of the magazine to create quite the day of culinary delights. The second recipe of hers will be featured in the next post, so consider this a cliffhanger (I’m not going to post the recipes here because I’m already getting long winded, so feel free to click on the links to follow along):

Green. Bean. Slaw. Where do I sign up? Green Beans are an under appreciated workhorse in my opinion. They’re the go-to for restaurants to accompany meat and potatoes, or as a french fry swap out. Sadly, they’re often slathered in too much butter or oil, or over cooked to a sad mushy side. Don’t get me wrong, a nice soft melt-in-your-mouth green bean is alway appreciated while incorporated into a great casserole, but while on it’s own I like the vegetable to sing, to snap, to still have a semblance of it’s original self. This slaw not only offers a stage for the Green Bean to really belt it out, but it also brings along it’s friends radish, onion, and olive (how selfless, Green Bean).

First, prepare a mixture of feta, lemon juice, olive oil, salt and pepper as your slaw binder (yes, it looks like cottage cheese)


Slice up your veggies

Greenbeans Radish

Add them to the feta mixture


Toast some bread, and put heaping spoonfuls on it (I’m talking’ spill over, messy plate amounts)


Top with some hard boiled egg slices (I like a good 6-7 minute egg, with the yolk still gooey, john is a fan of the 8-9 minute egg, with the yolk solid. Will we ever be able to make this relationship work?)


Now put that other piece of bread on top and set aside while you prepare your salad


For the salad, I was originally going to shell the peas, but look how many 10 pods (and 3 minutes of effort) produced


So I went a different route


Now all you do it layer arugula, sliced strawberries, and almonds on a plate. Top with freshly grated parmesan, and a delightful vinaigrette that you just whipped up (oil, vinegar, sugar, whole gran mustard, poppy seeds. Classic.)


Select a delightful beverage to accompany your fresh FRESH and delicious lunch (we opted for 3 Floyds Jinx Proof and 3 Floyds Robert the Bruce because an afternoon of slicing and dicing can work up an appetite for a good beer)



Now dig in.


This meal continued with a delightful Strawberry-centric dessert, which will be featured in the next post, so say tuned!

Also…I apologize for the lame attempt to name this post in a Game of Thrones-esque manner. 


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