GeorgiaTotal cheats.. But oh so yummy and perfect for summer No-Bake Peanut Butter Pie INGREDIENTS
INSTRUCTIONS
AmyIt is too freakin hot to bake. My kitchen is a furnace without the oven on. I'm eating loads of fresh produce and cold soups and salads. But I am committed to this cause. I beg, cut me some slack this summer. Because it is too freakin hot. But I digress. I may have mentioned that a co-worker told me about a local farm and I've been purchasing about 95% of my produce through Custar Farm in Okemah. I even get fresh eggs! Got a mother seedless watermelon...hello watermelon poke bowl. In this case I'm using strawberries. I was digging through the July 2016 Bon Appetite and discovered a simple recipe that can be the base for a multitude of dishes. Quick-Pickled Strawberries Makes 1 quart (I made less since it's just me) After you finish the strawberries, hang on to the brine, which can be used in place of mild vinegars. 1 lb. ripe but firm strawberries, hulled, halved if large 1 1/2 cups white balsamic vinegar 1/4 cup sugar 2 Tbsp. kosher salt Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool;cover and chill. Strawberries can be pickled 5 days ahead. Keep chilled. Here are a few ideas for using these strawberries: Salad. Gussy up a strawberry-spinach salad: the pickling liquid doubles as a base for the vinaigrette. Sundae. Spoon over a sundae for a sweet-and-sour sauce (try it with coconut ice cream) Gazpacho. Blend into a gazpacho: fresh and pickled strawberries, tomatoes, cilantro, and a little pickling liquid. Top with pistachios and yogurt Nice ideas for meals that beat the heat. It seems Amy and I both were in no mood to bake. Until next week Amy and Georgia |
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June 2021
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