Deco Tartelette

Search Results for: strawberry

Wednesday

24

May 2017

0

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Strawberry Pie

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Strawberry Picking Swanton Berry Farm | Deco Tartelette
‘Tis the season for strawberry picking which means it’s also time for making homemade jams and pies! My absolute favorite! We went strawberry picking Mother’s Day weekend and I came home and immediately made a scrumptious pie.
It’s all about the strawberries in this dessert…I barely added any sugar to the recipe to give the strawberries a chance to shine…and of course, they came through. Enjoy on it’s own or if you must, add a scoop of ice cream.

Strawberry Picking in Santa Cruz | Deco Tartelette
Strawberry Pie
Ingredients:
6 cups organic strawberries, cut in half
2 tablespoons organic sugar
4 tablespoons cornstarch
Juice from 1/2 organic lemon (about 1-2 tablespoons)
Pie crust (recipe below)
Egg wash (1 organic egg mixed with a splash of cream)

Strawberry Pie | Deco Tartelette
Directions:
Make pie crust (recipe below).
Preheat oven to 375 degrees Fahrenheit.
Place berries, sugar, lemon juice, and cornstarch in a large bowl. Gently mix and set aside. Butter a 9” ceramic pie dish and press one dough round in pie dish. Cut the second round of dough into strips (about 1” width) for the lattice top. Pour in berry mixture and place lattice on top, decorating as you wish. Crimp edges. Brush exposed dough with egg wash. Place dish on baking sheet and bake for about 60 minutes. Keep an eye on the pie as you will want to cover with a pie guard or foil tent if the crust browns quickly. Allow pie to cool for at least 30-45 minutes before serving.
Rose Salted Pie Crust: Makes enough for one pie using a 9″ ceramic dish
Ingredients:
2 3/4 cup organic all-purpose flour
1 teaspoon rose salt
1 cup of cold-cold-cold butter cut into 1/2 inch cubes
1/2 cup ice cold water

Strawberry Pie | Deco Tartelette
Directions:
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Roll out both disks to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…

Photography + Recipe by Cassie Winslow

Tuesday

16

May 2017

0

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Fennel + Strawberry Salad

Written by , Posted in :: KITCHEN ::, fare

Fennel + Strawberry Salad | Deco Tartelette
Sweet strawberries, fragrant fennel, and bright arugula together create the ultimate salad. Tossed with blue cheese, edible flowers, and a spritz of lemon, it’s the perfect addition to a weekend dinner. For a light lunch, serve this salad with a slice of toasted homemade rosemary sourdough bread with a pat of butter.

Fennel + Strawberry Salad | Deco Tartelette
Fennel + Strawberry Salad
Ingredients:
Serves 2
1/2 pint of fresh, organic strawberries, sliced
1 small bulb of organic fennel, sliced
2 tablespoons blue cheese, freshly crumbled
2 cups organic arugula
Juice from 1/2 organic lemon
4 tablespoons extra virgin olive oil
Salt + Pepper
Edible, organic nasturtium flower petals

Directions:
Place arugula, sliced strawberries, and fennel in a large bowl. Add crumbled blue cheese. Drizzle with olive oil and a spritz of lemon juice. Season with salt and pepper to taste. Toss gently. Add organic nasturtium petals if using…you can also garnish with fennel fronds.

Shop: Handmade Marbled Ceramic Plates by Jodi Siegal Ceramics
Recipe + Photography by Cassie Winslow

Wednesday

5

April 2017

0

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Strawberry Rhubarb Jam + Rose Scones

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Strawberry Rhubarb Jam + Rose Scones | Deco Tartelette
Spring has arrived and my fridge is packed with all sorts of wonderful goodies (I’m so happy!). The kitchen table is overflowing with flowers and we are going through pints of strawberries every week. I was so thrilled to see some fresh rhubarb at the farmers’ market this week and immediately decided to make some homemade jam. It turned out lovely so I added some to my homemade scones this morning and we gobbled them up whilst enjoying the springtime morning air on the porch…with a cup of coffee of course. Happy baking!

Strawberry Rhubarb Jam + Rose Scones
Makes about six scones
Ingredients:
1 1/4 cup organic all-purpose flour (+ extra 2-3 tablespoons when rolling out the dough)
2 teaspoons baking powder
1/2 teaspoon rose salt
1 teaspoon organic, dried edible rose petals
3 tablespoons organic sugar (+ extra for sprinkling)
2 tablespoons organic unsalted butter
1 tablespoon organic coconut oil
1/2 cup organic cream
1 large organic egg, beaten (divided)
3 tablespoons Strawberry Rhubarb Jam (recipe below)

Directions:
Preheat the oven to 375 degrees.
In a large mixing bowl, combine 1 cup flour, baking powder, salt, rose petals, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Fold in jam. Turn dough out onto a heavily floured surface. Sprinkle top with more flour. Roll dough out and cut into rounds. Brush tops with remaining 1/2 beaten egg. Sprinkle with sugar. Bake on a lightly buttered baking sheet for about 10-15 minutes or until golden brown. Serve fresh out of the oven with extra Strawberry Rhubarb Jam on the side (recipe below).

Strawberry Rhubarb Jam + Rose Scones | Deco Tartelette
Strawberry Rhubarb Jam
Ingredients:
1 1/2 cups organic fresh strawberries, sliced
1 large stalk fresh organic rhubarb, chopped
1/2 cup organic sugar
1/2 cup filtered water

Directions:
Place sugar, water, strawberries, and rhubarb in a medium saucepan over medium heat. Allow the mixture to simmer for about 15-20 minutes. Allow to cool then place in a ball jar. The jam will continue to thicken as it sits. Store in the fridge…use within one week.

Photography + Recipe by Cassie Winslow

Wednesday

6

July 2016

0

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Strawberry Shortcake with Chamomile Whipped Cream

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Strawberry Shortcake | Deco Tartelette
Strawberry shortcake is one of my favorite desserts to make over the summer…it’s so fresh and light…it’s delightful!

We made our annual trip to Swanton Berry Farm and as usual, came home with way too many berries…let’s just say I have enough Strawberry + Lavender Jam for the next few years…

Anywho, we served this shortcake on the 4th and it was a hit. Stacked high with layers of homemade strawberry scones, chamomile whipped cream, fresh berries, and strawberry syrup, this is the ultimate way to celebrate summer…enjoy!

Strawberry Shortcake
You will need:
Serves 6
1 batch of strawberry scones (recipe below)
1 1/2 cups fresh, organic strawberries, sliced
1 batch chamomile whipped cream (recipe below)
1 cup strawberry syrup (recipe below)

Strawberry Shortcake | Deco Tartelette
Strawberry Scones:
Makes about six scones
Ingredients:
1 cup organic all-purpose flour
2 teaspoons baking powder
1/2 teaspoon rose salt
3 tablespoons organic sugar
2 tablespoons raw butter
1 tablespoon organic coconut oil
1/3 cup organic cream
1 organic egg, beaten (divided)
1/4 cup organic strawberries, diced

Directions:
Preheat the oven to 375 degrees.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Stir in fruit. The dough should be moist yet workable. If you find it is too sticky, continue adding more flour until it reaches a workable consistency. Turn dough out onto a heavily floured surface. Roll dough out and cut out rounds using a 2.5″ round cutter. Brush with the other 1/2 of the beaten egg. Bake on a lightly buttered baking sheet for about 15 minutes or until golden brown. Allow to cool slightly before assembling your shortcakes…you can cut the scones in half lengthwise and stack if you’d like. I used two separate scones in the picture shown yet the serving size was too big! Ha!

Strawberry Shortcake | Deco Tartelette
Chamomile Whipped Cream
Makes about 1 1/2 cups
Ingredients:
1/2 cup organic heavy whipping cream
3 tablespoons organic powdered sugar
1 teaspoon freshly ground, dried organic chamomile flowers (you can typically find organic, edible chamomile flowers in the bulk or tea section at most natural food stores…you can also buy chamomile tea packets, cut open, and use flowers)

Directions:
Using a stand mixer fit with a whisk attachment, begin to whip the heavy whipping cream at low-medium speed. Once it begins to thicken, add the sugar and chamomile. Whip for about 1 minute until it becomes whipped cream.

Strawberry Syrup
Ingredients:
1/4 cup fresh, organic strawberries, diced
1/2 cup filtered water
4 tablespoons organic honey

Directions:
Place all ingredients in a saucepan over medium heat. Bring to simmer. Allow to simmer until the mixture begins to thicken into a syrup, about 10 minutes. Reduce heat if the mixture begins to splatter. Allow to cool before you use.

Shop: Lace Blouse, Hat, Dessert Plates
Recipe + Photography by Cassie Winslow

Friday

6

May 2016

0

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Strawberry-Rhubarb Jam Whiskey Sour

Written by , Posted in :: KITCHEN ::, libations

Strawberry Rhubarb Jam Whiskey Sour | Deco Tartelette
The combination of strawberry-rhubarb isn’t just meant for scrumptious pies…the pair make a wonderful jam and cocktail as well! I love using jam in cocktails because, well, it’s the jam…you’ll see…

Strawberry Rhubarb Jam Whiskey Sour | Deco Tartelette
Strawberry-Rhubarb Jam Whiskey Sour
Makes 4 cocktails
Ingredients:
4 tablespoons Strawberry-Rhubarb Jam (recipe below)
Juice from one lemon
8 ounces whiskey
Soda water
Ice

Directions:
Simply place a tablespoon of jam in each cocktail. Add lemon juice, whiskey, and soda water. Stir. Top off with ice. Cheers!

Strawberry Rhubarb Jam Whiskey Sour | Deco Tartelette
Strawberry + Rhubarb Jam
Makes enough to fill a 6-ounce ball jar
Ingredients:
1 1/2 cups organic strawberries, chopped
1 stalk of organic rhubarb, chopped
1/2 cup filtered water
Juice from 1/2 organic lemon
2 tablespoons organic sugar
2 tablespoons organic honey

Directions:
Place strawberries, rhubarb, water, lemon juice, sugar and honey in a saucepan. Place over medium heat. Stir until you bring the mixture to a simmer. Allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash the fruit. Simmer for another 5 minutes, or until the mixture has thickened and turned into a thick jam. Store in an airtight container in the fridge and enjoy within a week.

Photography + Recipe by Cassie Winslow

Sunday

17

April 2016

0

COMMENTS

Strawberry + Rose Petal Donuts

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Strawberry + Rose Petal Donuts | Deco Tartelette
It’s that time of year again…fresh strawberries are overflowing at the farmer’s market and are as sweet as can be. We’ve been on a donut kick in the Tartelette household lately to say the least so strawberry donuts were definitely in order…these truly are wonderful and I hope you enjoy them as much as we do…

Strawberry + Rose Petal Donuts
Makes two dozen
Ingredients:
3 + 1/3 cups plain flour
4 tablespoons caster sugar
2 teaspoons rose salt
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil

Directions:
Place flour, sugar, salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours. Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot (I used this one) and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Fresh Strawberry + Rose Petal Icing (recipe below) and place on a cooling rack. Enjoy immediately.

Strawberry + Rose Petal Donuts | Deco Tartelette
Strawberry + Rose Petal Icing:
Ingredients:
2-2 1/2 cups organic powdered sugar, sifted
3-4 tablespoons organic whole milk
3-4 tablespoons of fresh, organic strawberries, mashed
1/2 teaspoon dried, organic edible rose petals freshly ground (I used this mortar and pestle)

Directions:
Simply mix all ingredients using a whisk until smooth. Voila!

Recipe + Photography by Cassie Winslow

Thursday

15

October 2015

0

COMMENTS

Strawberry + Rose Water Gin Fizz

Written by , Posted in :: KITCHEN ::, libations

Strawberry + Rose Water Gin Fizz | Deco Tartelette
It’s officially the end of strawberry season and what better way to bid adieu than this perfectly pink libation. Brimful of fresh strawberries and homemade rose water, this fizzy refreshment is as delicious as it is beautiful. Cheers! Until next summer lovely strawberries…

Strawberry + Rose Water Gin Fizz
Makes 2 Cocktails:
Ingredients:

4 tablespoons Strawberry Simple Syrup (recipe below)
4 ounces gin
About ½ cup sparkling water
Handful of ice
1 teaspoon Homemade Rose Water (you can also use store-bought)
Organic, edible rose petals for garnishing
Rose salt to rim the glass

Directions:
Divide ingredients into two tumblers of your choice rimmed with rose salt. Stir. Garnish each with an organic rose petal.
Strawberry + Rose Water Gin Fizz | Deco Tartelette
Strawberry Simple Syrup:
Ingredients:
1 cup organic sugar
½ cup filtered water
1 cup organic ripe strawberries, chopped

Directions:
Place sugar, water, and chopped strawberries in a saucepan over medium heat, stirring occasionally until the sugar has completely dissolved and the mixture has thickened into a syrup. Remove from heat and allow to cool. Strain through a fine mesh sieve into a bowl (you can use this mixture to make jam!). Pour into a clean, airtight container and store in the fridge…

Photography + Recipe by Cassie Winslow
Color-Drop Glass from Anthropologie

Wednesday

16

September 2015

1

COMMENTS

Strawberry Jam + Pink Peppercorn Ice Cream

Written by , Posted in :: KITCHEN ::, fare

Strawberry Jam + Pink Peppercorn Ice Cream | Deco Tartelette
This ice cream was inspired by my recipe for White Strawberries + Pink Peppercorn Cream…spicy, sweet, and creamy goodness, this ice cream is unusually delicious…the richness from the homemade strawberry jam makes this ice cream extra special…serve atop your favorite cone.

Strawberry Jam + Pink Peppercorn Ice Cream | Deco Tartelette
Strawberry + Pink Peppercorn Ice Cream
Ingredients:
2 cups organic half + half
1/2 teaspoon freshly ground organic pink peppercorns
1 teaspoon vanilla
5 organic medium egg yolks
1 cup organic milk (I used raw milk)
½ cup organic cane sugar
3 tablespoons organic maple syrup
Pinch of rose salt
1/4 cup strawberry jam (recipe below)

Directions:
Place half + half, 1 tablespoon maple syrup, freshly ground pink pepper, and vanilla in a French oven stove-top over medium heat. Whisk vigorously. Once well mixed and hot, remove from heat. Pour mixture into a large heat-proof bowl. Set aside and place a fine mesh sieve over the mixture. Place egg yolks in a medium sized heat-proof bowl. Set aside.

Return the French oven back to the stove. Place milk, sugar, maple syrup, and rose salt in the pot over medium heat. Stir constantly. Once the mixture begins to simmer, ladle mixture into the egg yolks, adding a little at a time. Place egg yolk mixture back into the French oven over medium heat. Continue to stir constantly with a wooden spoon. Once mixture begins to thicken and coats the back of the wooden spoon, remove from heat and pour through fine mesh sieve over the hot milk + vanilla mixture. Cover with plastic wrap or move to a container with a lid and place in the fridge for at least an hour to cool.
Pour mixture into your ice cream machine as instructed. When the ice cream is just about ready, add strawberry jam by the spoonful. Cover with plastic wrap or wax paper, pressing down on the ice cream, and store in the freezer.

Pink Peppercorn + Strawberry Jam Ice Cream | Deco Tartelette
Strawberry Jam
Makes enough to fill a 6-ounce ball jar
Ingredients:
1 1/2 cups organic strawberries, chopped
1/2 cup filtered water
Juice from 1/2 organic lemon
1/4 cup organic sugar

Directions:
Place strawberries, water, lemon juice, and sugar in a saucepan. Place over medium heat. Stir until you bring the mixture to a simmer. Allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash the strawberries. Simmer for another 5 minutes, or until the mixture has thickened and turned into a thick jam. Store in an airtight container in the fridge and enjoy within a week.

Photography by Nicholas Winslow + Cassie Winslow
Recipe by Cassie Winslow