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{Strawberries & Cream} Soda

By in Beverages, Cold, Featured 5 Comments Tags: , , , , , , ,

strawberries and cream soda

Not to be confused with strawberries and cream soda. :)

I’ve had this idea rattling around in my head for quite a while now. I love making my own drinks and was inspired by this article to try and make some homemade sodas. My first attempts, following the article, were less than satisfactory so I decided to give the idea a break.

When I saw these gorgeous flavoured syrups on Annie;s Eats, I knew I had to give it another go – this time with a slightly different adaptation. It turned out just like I;d been hoping for. Lot;s of fruity flavour while still maintaining that soda feel.

The concept is so simple – an easy sugar syrup mixed with carbonated water. You can head in whichever direction you like with flavourings. Try different fruits and extracts to make your own dream soda.

If you pour the liquids over ice they will stay separate (which I think is rather pretty). This is because the syrup is denser than the carbonated water and when you pour it over ice it slows down the mixing process and the lighter layer sits on top. If you want a mixed look, you can pour the liquids in first and then add ice.

I can;t wait to try this with ice cream. Doesn’t a strawberries & cream float sound amazing?


What would be your dream soda flavour?

Strawberries & Cream Soda

The amount of sugar used depends on your sweet tooth and the sweetness of the strawberries.

Strawberry-Vanilla Syrup
  • 1.5 – 2 cups sugar
  • 2 cups water
  • 2 cups chopped strawberries
  • 2 teaspoon vanilla

Combine sugar, water and strawberries in a small saucepan. Bring to a boil over medium-high heat. Lower heat and allow to simmer for 15 min, stirring occasionally. Remove from heat; stir in vanilla. Strain through a fine mesh sieve, stirring berry solids gently to allow all the juices to flow through. Allow to cool before storing, covered, in the fridge.

To Make Soda
  • ice
  • strawberry-vanilla syrup
  • carbonated water (club soda)

For one serving: Add ice to glass, top with 1/3 cup  syrup and 2/3 cup carbonated water. Serve immediately.

For a pitcher: Add ice to pitcher, top with 2.5 cups syrup and 5 cups carbonated water. Serve immediately.

Makes: 7-8 servings

Strawberry Poppy Seed Dressing

By in Condiments, Featured, GF Sides, Sides, Simple Bites 5 Comments Tags: , , , ,

strawberry salad

Every year I get more and more excited about cooking with the seasons and enjoying fruits and vegetables at their peak. We’ve been buying strawberries almost every week since they started showing up in the grocery stores. I’m sooo ready to stop buying apples and pears for a while.

My husband usually doesn’t like strawberry salads but we’ve had this one quite a few times already and he loves it. As do I. The flavours meld so wonderfully together and just sing of spring.

I created this recipe for my friend Aimée from Simple Bites who’s having a Salute Spring! series on her blog this week. Make sure to check it out for more yummy ways to celebrate spring.

“I have an early childhood memory of stumbling upon some wild strawberries on the top of a hill. They were so teeny tiny but I remember them being the best strawberries I had ever tasted. I’m sure in the mind of a four year old discovering wild strawberries and picking them on your own automatically qualifies them as tasting The Best!”

You can read more and get the recipe on Simple Bites. I’d love to see you there!

Strawberry Lemonade Concentrate

By in Beverages, Cold, Featured 19 Comments Tags: , ,

Strawberry Lemonade Banner

I’m going to try to keep my posts short through these next few months. Now that Spring/Summer is here, I know that we all have a lot less drive to be on the computer for an extended length of time. The sun taunts us through the windows and the birds seem to be calling our name. No more hibernating. Time to go outside and live life!

There’s not much in this world that is more rejuvenating to me on a Summer day then to have some quiet time to myself with the sun shining on my face and a cool drink in my hand. Having this concentrate stored away in my freezer makes that a lot more apt to happen.

This Strawberry Lemonade tastes like you’re drinking in a little bit of the sun and life around you. Bright. Fresh. Tangy. Fruity. Just how I imagine summer would taste, if you could bottle it up in beverage form.

Do you have any favourite summer sips?

Strawberry Lemonade Concentrate

inspired by Martha Stewart

  • 3/4 cup strawberry puree (below)
  • 3/4 cup sugar
  • 1 cup lemon juice (approximately 4 lemons)
  1. Mix ingredients together and use immediately or freeze in a small storage container.
  2. To serve: Add 5 cups cold water and stir to combine. Add additional sugar if needed.*

Makes: 6 cups juice

Tips

*Every fruit has a different level of sugar and every person has a different personal preference. That is why you may need to add more sugar. It’s better to not have enough the first time and have to add more then to have too much and not be able to take any out.

*I like to use sparkling water for an even more refreshing taste.

* To store flat: line a large mug with a resealable plastic bag and pour in concentrate, remove excess air and seal tightly. This way you can stack them on top of each other in the freezer and they don’t take up as much space.

* You may need to thaw it a bit before using. To do this quickly, place under hot running tap water.

Strawberry puree
  • 2 cups strawberries, hulled and roughly chopped
  • 2 tsp. sugar
  1. Blend until smooth. Strain through sieve to remove seeds.

*This makes a little more then needed in the above recipe. Any extra puree can be frozen, in tablespoon portions, in ice cube trays, for later use.

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Last Minute Strawberry Jam

By in Condiments, Featured 23 Comments Tags: , ,

Last Minute Strawberry Jam

Nothing beats a good homemade jam. The only reason I don”t make it very often is because it”s a fairly lengthy ordeal. Waiting until you get a huge amount of fruit and then spending the day slicing, canning and making jam. The results are well worth the effort but sometimes you just don”t have the time.

This recipe is seriously so quick that I whipped it up this morning and photographed it this afternoon. All you do is puree strawberries, add sugar and lemon juice, boil for ten minutes, allow to cool to room temperature and done! How”s that for fast jam?

When using fresh, in season berries, this has such a wonderfully fresh taste that just can”t be beat by any store-bought jam. And, I really like the fact that it makes such a small amount since I don”t very often have more then two cups of strawberries sitting on my counter. I did halve Martha”s recipe since I don”t think we will use up more then this in ten days time, although you can make as much of it as you like.

What are some of your favourite quick jam recipes?

Last Minute Strawberry Jam

adapted from Martha Stewart

  • 2 cups strawberries, hulled

  • 1/4 cup sugar

  • 1 Tbsp. lemon juice

  1. Place the strawberries in a food processor or blender and process until smooth or chunky, whichever way you like.

  2. Put strawberries, sugar and lemon juice into a non-stick skillet and bring to a boil over medium-high heat.

  3. Let boil rapidly until reduced and thickened, approximately 10 minutes (you”ll know once it”s thickened, so if your doubtful keep on cooking).

  4. Pour into a jar and allow to cool to room temperature before covering and storing in the fridge.

  5. Refrigerate for up to 10 days or freeze for longer storage.

Makes: 3/4- 1 cup

*Since this recipe doesn”t use pectin it doesn”t jell like most canned jams. But, it should have a thick, spreadable consistency, especially once refrigerated.

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Mango Strawberry Sherbet

By in Cool, Featured, Fruit, GF Sweets, Gluten Free, Sweets 21 Comments Tags: , , , , ,

Mango Strawberry Sherbet

We are coming off of two weeks of non-stop rain and my son and I have been practically living outside, now that the sun is shining. We’ve been having picnics, going to the park, walking to the creek, playing in the sandbox. You name it. We’ve done it. I’m surprised at how hardcore Max is about being outside. His little 21 month old legs do not tire out easily. The forecast is for rain again next week so I figure we better enjoy it while we can.

Every afternoon when Max is down for his nap I’ve been taking some time to sit out in the sun and soak up some rays. It reminds me of all those summer days back home when my mom and I would sit out on the deck and talk for hours. The only thing missing is Mom (and the talking, I try not to talk to myself out loud too much in public places). Thankfully I have this Mango Strawberry Sherbet to comfort me.

I know there is a lot of confusion between Sorbet and Sherbet, so let me break it down for you. The only difference between the two is that Sherbet contains dairy and Sorbet doesn’t. It’s as simple as that. The addition of cream in this sherbet smooths out the texture as soon as it hits your mouth.

One of the best things about this recipe is that you do not need an ice cream maker to make it. All you need is a large ziploc bag and a blender. The other best thing about this sherbet? It tastes like mango, strawberry heaven.

This is an ice creamy treat that you don’t have to feel guilty about feeding your kids because it’s packed full of real fruit and you control the amount of sugar intake. The addition of cardamom adds a hint of background flavour that rounds it out nicely and leaves you wanting more, but you could just as easily leave it out or substitute it with another spice such as cinnamon.

What summer/spring events transport you back to your childhood?

Mango Strawberry Sherbet

  • 1 mango, flesh removed and chopped (2 cups)
  • 1 cup strawberries, hulled and chopped
  • 1/2 cup sugar
  • 1 cup ice
  • 1 cup cream
  • 1 tsp. vanilla
  • 1/4 tsp. cardamom
    1. Puree mango, strawberries and sugar in a food processor or blender until smooth. Strain through a sieve to remove seeds.
    2. Rinse out blender (to get rid of seeds) and place remaining ingredients along with pureed fruit inside. Puree until smooth.
    3. Place a large resealable plastic bag into a large pitcher allowing the side of the bag to drape over. Poor in Sherbet. Remove from pitcher and seal tightly.
    4. Freeze for 45 min. Remove from freezer and mash the bag around in your hands to break up the ice crystals. Place back in the freezer and repeat the process every 30 min. until the entire mixture is frozen (2-3 hours). Set a timer so you don’t forget!
    5. Freeze overnight. Leave out for 10-15 minutes before scooping and serving.

Makes approximately : 4 cups

* If your mango doesn’t have enough flesh to make 2 cups just add more strawberries to equal a total of 3 cups of fruit.

* You could really make this with any soft seasonal fruit but you may need to add more sugar depending on the sweetness of the fruit. I like to take a spoon and taste it once its all mixed together to make sure the sugar is right.

* The reason you mash up the sherbet as it freezes is to break up the ice crystals as they are forming so that you can get the smoothest possible consistency. Alternately, you could place this in a shallow dish and mash it with a whisk or spoon every 30 min. until frozen. If you do have an ice cream maker by all means use it!

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Simplifying Brunch & Strawberry Banana Muesli

By in Breakfast, Easter, Featured 11 Comments Tags: , , , , ,

Simplifying Brunch

Nothing beats a good brunch. There’s something so satisfying about gathering around the table for the first meal of the day, chatting it up and stuffing yourself so full that you can’t eat another bite until supper.

Hosting a brunch can also be stressful, as you have to get it ready as soon as you get up in the morning and people can get impatient and grumpy if things start to go awry and take longer then anticipated. But, with a little bit of planning you can put your mind at ease and not even have to worry about that being an option.

Simplifying your brunch menu will mean there is no added stress on you and will allow you more time to spend with your guests. Simple food doesn’t have to be boring. It is possible to make a brunch to impress and still get to hit the snooze button.

Below are some tips on how to simplify your brunch while still making it outstanding. I have also included a recipe for Strawberry Banana Muesli, which is completely made ahead of time to make your morning even easier.

Pick a Star

You don’t want to be slaving away in the kitchen all morning so pick only one impressive dish that will blow your guests away and keep the rest super simple. If you choose too many show stoppers they may end up being lost in the shuffle and not enjoyed to their full potential.

Having one dish that everyone can ooh and awe over will make the guests feel special and make you feel like you’re playing a good hostess.

The star doesn’t have to be anything spectacular but it should be the thing that takes the most work or requires the most attention the day of. Although it may be tempting to go all out, that often just leads to a frazzled hostess.

Avoid the Crowd

When you’re planning your meal think about the space the foods occupy so there’s no scrambling at the last minute trying to find room in your fridge. The same goes for your oven or stove-top. Make sure that nothing will have to be fighting for it’s own space.

Prepare Ahead

Try to get most of the work done the day before so you can get some rest and not have to worry about what all has to be done the next morning. This way it will also be more relaxed so you can get some visiting in or have some quiet time before the guests arrive.

Remember, the less you have do that morning the better. Lot’s of little things can add up rather quickly so keep this in mind when making preparations and planning your meal. You can even think so far ahead as to set the table the night before.

Figure out a Game Plan

Make a plan of what you need to prepare ahead and what you need to do first the day of. This way nothing is forgotten and you won’t ever have to juggle a million things at once.

Make a check list so you can check things off as you go and set your mind at ease.

Cover all the Bases

You want to serve a balanced meal and planning it in this way will also help you decide your menu.

If your impressive dish is a protein round it out with fruit and breads. If you serve something heavy, make sure the other dishes are lighter so that no one has to feel like there’s a dead weight in the pit of their stomach. It’s also good to think about texture and to have a nice variety of crunchy, soft and toothsome.

Go through the entire meal in your head to make sure that some of the more simple things are not forgotten such as butter for the bread or orange juice for the kids.

Here is a great post on Simple Bites to help you decide on a meal plan.

Don’t be afraid to ask for help

Chances are if there are ladies coming to brunch they would love to help by either bringing something or joining you in the kitchen to gab while you work. If someone offers to help in some way, they probably mean it, so don’t be afraid to take them up on their offer and allow them to feel useful.

Another great way to get “help” is to use store bought items. Go to the bakery and pick up some croissants. There is no reason that everything needs to be made from scratch by you.

Relax

The most important thing to remember when you are playing hostess is that the people are there to see you. Although they will be expecting delicious food you want the memories to include you.

Don’t worry if things don’t go perfectly or they have to wait a little bit longer. If you are relaxed and enjoying yourself so will your guests. On the contrary, if you get wound up, the feeling can easily spread and set everyone on edge.

Being a hostess doesn’t need to be a daunting task as long as you keep things simple and are realistic about time frames and what you can get accomplished. Just sit back, make a plan and enjoy the ride.

Strawberry Banana Muesli

This muesli is made completely the day before. Rolled oats and almonds are toasted in the oven and then set in the fridge to soak overnight in a mixture of yogurt, apples, strawberries, bananas and many other goodies. The only thing that needs to be done the morning of is a little bit of garnish to finish it off. It is toothsome, creamy and delicious. Think of it as a great bowl of porridge to set the morning right.

What are your favourite make ahead brunch recipes?

Strawberry Banana Muesli

  • 1.5 cups rolled oats
  • 1/3 cup sliced almonds
  • 2 cups yogurt
  • 2 Tbsp. maple syrup
  • 1/3 cup raisins
  • 1 small apple, peeled, cored and grated
  • 1 small banana, chopped
  • 1 cup strawberries, chopped
  • 1 Tbsp. sesame seeds
  • 2 Tbsp. coconut
  1. Toast oats and almonds in a single layer on a baking sheet at 350ºF until fragrant. Allow to cool.
  2. Mix together oats, almonds and remaining ingredients until well incorporated.
  3. Cover and refrigerate overnight (or at least 4 hours).

Serves: 4-6

*Do not use instant oats as they will soak up too much of the liquid and become soggy.

*Garnish with slices of strawberries and bananas and perhaps a sprig of mint.

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Happy Easter everyone!

 

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