Strawberries + Cream + Sugar = Heaven

Here is a three-ingredient dessert (pudding!) my British father’s family served after every summer dinner we spent together: fresh berries + sugar + cream. There always was a wedge or two of cheese — often Stilton and Wensleydale — on the table as well, but as a child, all I cared about was the berries and cream.

Incredibly, I had not made this dessert for my children until a few weeks ago, when I spotted the first local strawberries at the market and could not resist buying them.

I mean, is there anything better than slicing into one of those berries and seeing RED from stem to tip?

I have now made this dessert for both a small gathering of friends as well as for my children, and I am re-remembering how this dessert is adored by adults and children alike. It has become my go-to when I can’t find the time to make a cobbler .

A Few Tips

• Use any berries you like: strawberries, blueberries, blackberries, raspberries, etc. Raspberries and strawberries are favorites.
• Use 2 tablespoons of cream per serving.
• Use about a teaspoon of sugar per serving. You may be tempted not to use any sugar given how sweet and perfect the berries are, but the sugar really adds and does not make the dessert too sweet. In fact, one day, when I skimped on the sugar because of said sweet and perfect berries, my son said: “Could use a pinch more sugar.” Rascal.

Step 1: Pour 2 tablespoons of cream into each bowl.

Step 2: Top with fresh berries.

Step 3: Sprinkle sugar over top.

Step 4: Devour.

Description

This is a 3-ingredient dessert (pudding!) my British father’s family served after every summer dinner we spent together: fresh berries + sugar + cream.

Use any fresh summer berries you can get your hands on, though strawberries and raspberries are particularly good.

The recipe below is written for 1 serving. Scale up as needed.

• 2 tablespoons of cream
• a handful of fresh berries: raspberries, strawberries, blackberries, blueberries — any fresh, local berries you can get your hands on; a mix of berries is nice, too
• 1 teaspoon sugar or to taste

1. Place cream in a small bowl.
2. Wash berries if you haven’t already. Core strawberries and halve or quarter them if large. Drop a handful of berries on top of the cream.
3. Sprinkle with sugar, using more or less to taste.

• Prep Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: British

Description

This is a 3-ingredient dessert (pudding!) my British father’s family served after every summer dinner we spent together: fresh berries + sugar + cream.

Use any fresh summer berries you can get your hands on, though strawberries and raspberries are particularly good.

The recipe below is written for 1 serving. Scale up as needed.

• 2 tablespoons of cream
• a handful of fresh berries: raspberries, strawberries, blackberries, blueberries — any fresh, local berries you can get your hands on; a mix of berries is nice, too
• 1 teaspoon sugar or to taste

1. Place cream in a small bowl.
2. Wash berries if you haven’t already. Core strawberries and halve or quarter them if large. Drop a handful of berries on top of the cream.
3. Sprinkle with sugar, using more or less to taste.

• Prep Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: British

Find it online : https://alexandracooks.com/2019/06/26/strawberries-cream-sugar-heaven/

If you’ve been reading Alexandra’s Kitchen for awhile, you know, for me, this — right now — is the most wonderful time of the year …

… It’s CSA season!

We’re actually three weeks in at this point and have, as usual, been enjoying lots of greens, spring onions, turnips, radishes, and herbs.

This week, too, the crunchiest, sweetest snap peas arrived, and I immediately thought of this Bon Appetit snap pea salad , which I made last year, but never got around to sharing here.

Now’s the time to make it. What’s most interesting to me about this salad is its assembly: You toss slivered snap peas with lemon zest, salt, and olive oil, but no acid. All of the acid comes from the dressing, a mix of buttermilk, yogurt, fresh lemon juice, and garlic. You don’t ever toss the dressing with the snap peas, rather you heap the snap peas atop the dressing. As you serve, the dressing and peas unite.

It’s unconventional but it works, and there’s something about the crisp snap peas with the cool, tangy dressing that just tastes so good. It’s especially delicious aside grilled bread … something to think about if you’re breaking out the grill next week.

Wanting to put to use the summer squash, spring onions, and basil from this week’s CSA, I added those to the mix. The verdict: delicious, but the snap peas are essential because they remain crisp and provide that necessary texture. The summer squash, once salted, begins relaxing, and while I wouldn’t hesitate to make the salad again with each of these elements, it’s truly special with the snap peas.

In sum: use what you have on hand, but if you don’t have anything, buy snap peas.

CSA Season is Here | Let’s Review

1. Always snip greens from roots : radishes, turnips, kohlrabi, carrots, beets, etc. Store the greens and roots in the fridge. I keep all of the greens in one bag and the roots in another bag — just my preference.
2. Always snip off rubber bands from anything they are binding — herbs, asparagus, radishes, etc.
3. Herbs: Store basil out of the fridge in a glass with the stems dipped into a little bit of water. Trim the stems every other day and change the water. Parsley and cilantro keep well in the fridge.
4. A few helpful pages: CSA Weeks 1 & 2: Essential Recipes for Greens, Radishes, and Turnips Shaved Kohlrabi Salad with Parmesan & Basil | Pickled Kohlrabi CSA Week 2: Turnip Burgers + Simple Crème Fraîche Dressing CSA Week 3: A Chat with Margaret Roach 11 Essential CSA Recipes

Not pictured: the mandoline! I DID NOT slice this zucchini with that knife. Used my favorite Benriner Mandoline .

Description

Adapted from this Bon Appetit recipe.

You can use other vegetables in addition to the snap peas in this salad. I’ve had success with summer squash and spring onions. That said, the snap peas are essential because they retain their crispness, and their crunchy texture is essential.

• 8 oz. sugar snap peas, strings removed, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more to taste
• 1 lemon
• Flaky sea salt, such as Maldon
• Freshly ground black pepper
• ¾ cup buttermilk
• 1/4 cup plain whole-milk Greek yogurt
• 1 small garlic clove, finely grated
• A large pinch of kosher salt

1. Place sugar snap peas in a large bowl. Dress with the 2 tablespoons oil, the zest of the lemon, a pinch of sea salt, and pepper. Toss lightly and set aside.
2. Juice the lemon — you should have about 3 tablespoons. In a large serving bowl, whisk together the buttermilk, yogurt, 3 tablespoons lemon juice, garlic, and a large pinch of kosher salt. Taste. Adjust with more salt if necessary.
3. Taste the snap peas. You’re tasting for salt here as there is no acid — they should taste nicely seasoned.
4. Pile the sugar snap peas on top of the dressing. Season with more pepper to taste. Serve, being sure to scoop some of the buttermilk dressing onto a plate as you serve.

• Prep Time: 25 minutes
• Category: Salad
• Method: Toss
• Cuisine: American