Strawberry Panna Cotta, Streusel-topped Rhubarb Cake, and Strawberry Jam for Memorial Day:
The 4th of Julys and Memorial Days of my youth were always filled with striped patriotic Jell-O’s and toothpick flag flying cupcakes; so in homage to those childhood treats, this scrumptious summer-time adult version of those desserts plays on the time honored relationship between fresh summer strawberries and rhubarb. The sweetness of the sun kissed strawberries contrasts with the tart stalks of the rhubarb plant making for a complex and delicious summer flavor. Served with New Glarus Brewing’s Strawberry Rhubarb to keep the dance between the flavors going strong.
Strawberry Panna Cotta
Author:
Ingredients
- Cold Milk
- Salt
- Freshest Strawberries Available (as in from a local farm or farmers’ market, NOT a grocery superstore)
- Organic Granulated Sugar
- Powdered Gelatin (I usually use Knox brand or sheets, but have had some success with xanthan gum and agar)
Instructions
- Wash (in a mixture of vinegar and water) and dry strawberries.
- Remove stems and puree strawberries until smooth.
- Blend the strawberry puree, cold milk, sugar, and salt together until well blended.
- Add in the powdered gelatin (or other thickening agent).
- Gently heat the substance until the gelatin dissolves completely.
- Strain the mixture through a sieve to ensure that no large lumps are in the mixture.
- Allow the mixture to cool down to room temperature and then divide it into ramikins or other small bowls.
- Cover and refrigerate until the mixture becomes set (generally overnight).
Notes
If mixture appears runny at first (or if the heating step was incomplete), do not panic right away the gelatin tends to strengthen as time goes on, so it may still set.
Streusel-topped Rhubarb Cake
Author:
Ingredients
- Rhubarb
- Organic Granulated Sugar
- AP Flour
- Cake Flour
- Baking Powder
- Salt
- Large Brown Eggs
- Vanilla Extract
- Butter
- Light Brown Sugar
Instructions
- Preheat oven to 350 degrees F.
- Butter the bottom and sides of an 8-inch square baking pan.
- Mix together rhubarb, sugar, and flour in a bowl, set aside.
- In a separate bowl create a flour mixture by combining flour, salt, and baking powder, set this aside as well.
- Use a mixer to whip butter and confectioners sugar together until fluffy, then beat in the eggs, and the vanilla extract, followed by the flour mixture (the mixture of flour, salt, and baking powder), continue to mix until well blended.
- Pour this mixture into the well-buttered baking dish, and, with the use of a clean silicone or rubber spatula, evenly distribute the batter so that it will bake evenly.
- In a separate bowl, combine very softened or melted butter, sugar, and salt and mix well with a fork or spoon until the mixture balls up and streusel topping mixture is created, set aside.
- Distribute rhubarb mixture evenly into the baking dish on top of the cake batter layer.
- Distribute the streusel mixture evenly into the baking dish on top of the rhubarb layer.
- Bake the cake in the 350 degree oven for about 43-50 minutes, until done (top appears light golden in color and a toothpick inserted in middle comes out mostly clean or with only moist crumbs).
