14 receitas con amorodos - New York Times

Por kabra, Lun 14 Xuño 2021, na categoría Cociña

amorodos, cociña, cooking, nyt, receita, recipe, strawberries

Crédito: www.nytimes.com /2021/06/09/dining/strawberry-recipes.html

14 receitas que inclúen amorodos, que lambonadas!!


Kasia Pilat 7-9 minutes 6/9/2021

Algunha das mellores receitas con amorodos seguindo a puntuación que lle deron as nosas lectoras.

Credit...Melina Hammer for The New York Times

June 9, 2021

In “The Bluest Eye,” Toni Morrison writes, “I have only to break into the tightness of a strawberry, and I see summer.” The berry is a perfect complement to warm summer months — sweet but not cloyingly so, with a mellow tartness that sings alongside citrus or cream. Strawberries also play nicely with an array of different flavors and preparations, though you’ll have to resist eating them all straight out of the carton first. What follows are 14 of our readers’ most-loved strawberry recipes.

Cooking: Feast on recipes, food writing and culinary inspiration from Sam Sifton and NYT Cooking.

1. Strawberry and Cream Layer Cake

Credit...Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano.

“I make a variation of this cake every strawberry season.”

Strawberries and cream is perhaps one of the fruit’s most-loved flavor combinations, and there are numerous adaptations on it. Take for example fraisier, an elaborately constructed French cake made from layers of sponge, strawberries and cream. This fraisier-inspired cake from Claire Saffitz is much more informal, meaning less time in the kitchen decorating and more time enjoying the summer sun.

Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

This is delicious and easy to make. I wouldn’t change a thing.”

Adding strawberries to a simple, five-ingredient custard from Melissa Clark makes for an impressive yet unpretentious dessert that has commenters raving. As an added bonus — perhaps the most important factor when it comes to summer desserts — it doesn’t require turning on an oven.

Recipe: No-Bake Lemon Custards With Strawberries

3. Lattice-Top Strawberry Pie

Credit...Craig Lee for The New York Times

My fiancé says this is the best pie I’ve ever made.

The filling in this recipe for classic American strawberry pie is the opposite of elaborate: Fresh strawberries are combined with sugar and a bit of flour and butter. That’s it. The minimalist treatment and the impressive end result is proof that you don’t need much to make your strawberries shine.

Recipe: Lattice-Top Strawberry Pie

4. Strawberry and Sesame Swirl Soft Serve

Credit...David Malosh for The New York Times. Food Stylist: Barrett Washburne.

“This is just so good. I made it twice in a week.”

While strawberries taste great on their own, they also support so many other flavors. For this recipe, Clare de Boer pairs them with savory tahini to add depth and richness, and tops the resulting soft serve with crumbled halvah for some salty balance.

Credit...Julia Gartland for The New York Times

“The cake was moist and delicious, with plenty of strawberry flavor coming through. I will definitely make this again!”

This recipe from Yossy Arefi makes elegant use of fresh farmers’ market berries, offering up a double dose of strawberry flavor in both the cake and the glaze that coats it. And it presents well, too, as the strawberry glaze provides a gratifyingly pink hue.

Recipe: Fresh Strawberry Bundt Cake

6. Strawberry Pavlova

Credit...Craig Lee for The New York Times

“There are no words for how delicious this is.”

In this Nigella Lawson recipe, strawberries are mixed with a little balsamic vinegar and vanilla. It’s a combination that, as she puts it, “brings out the fullest essential flavor of the fruit.” The mixture is then poured over whipped cream-topped Pavlova. “It’s magnificent,” she writes, “and deliriously easy.” More than 1,300 of our readers agree.

Recipe: Strawberry Pavlova

7. Strawberry Spoon Cake

Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

“I ate this whole thing by myself. All of it.”

Anyone looking for the fastest and most straightforward way to get a strawberry-flavored sweet treat out of the kitchen and into their mouths would do well to start with Jerrelle Guy’s strawberry spoon cake. It has an unfussy simplicity and a gooey texture that can’t be beat.

Recipe: Strawberry Spoon Cake

8. Strawberry Sorbet

Credit...Craig Lee for The New York Times

“This has become my ‘go-to’ summer dessert.”

This recipe from the River Café in London, adapted by Amanda Hesser, uses an entire lemon, rind and all. It’s among the best examples of just how brilliant the flavor pairing of strawberry and citrus really is.

Recipe: Strawberry Sorbet

9. Strawberries With Swedish Cream

Credit...Michael Kraus for The New York Times

“Like eating strawberries in heaven.”

Do you prefer your strawberries as close to their natural, unsullied state as possible? Mark Bittman’s take on the classic strawberries and cream pairing is a worthwhile option. It uses Swedish cream, a mixture of sour and fresh cream, for a subtle tang.

Recipe: Strawberries With Swedish Cream

10. Strawberry Drop Biscuits

Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

“Move over scones, there’s a new fruit-filled breakfast treat in town.”

This simple recipe requires only one bowl and a half-hour to make, with no cutting or measuring necessary. The resulting baked goods are light and fluffy, a cross between a muffin top and a biscuit, and a foolproof way to get strawberry flavor for breakfast.

Recipe: Strawberry Drop Biscuits

11. Strawberry Shortcake

Credit...Suzy Allman for The New York Times

“So, so good. You really get the sweet from the berries, and their juices flow into the perfectly rich and subtle biscuits.”

Shortcake is perhaps one of the best-known strawberry desserts, and this version — adapted by Nancy Harmon Jenkins from Jane Grigson’s “Fruit Book” — has 3,000 five-star ratings. It can be made with very little planning or preparation, but is still impressive enough to serve at special occasions.

Credit...Karsten Moran for The New York Times

“Make this, put it on everything, eat, repeat.”

Die-hard strawberry fans, this one’s for you. Strawberry sauce is an easy way to add strawberry flavor to cakes, biscuits or other baked goods. It would do just as nicely drizzled over ice cream or yogurt, or swirled into fresh cream or milkshakes. Or poured directly into one’s mouth.

Recipe: Strawberry Sauce

13. Strawberry Sour Cream Streusel Cake

Credit...Craig Lee for The New York Times

“An absolute keeper during strawberry season!”

In this recipe, sweet swirls of strawberry purée mingle with rich yet tender cake under a crunchy crumble topping. Once baked, the cake can be enjoyed two ways: as a warm dessert fresh out of the oven, or as a room temperature breakfast coffee cake the next day.

Recipe: Strawberry Sour Cream Streusel Cake

14. Pistachio Poundcake With Strawberries

Credit...Melina Hammer for The New York Times

“We loved this recipe so much that my daughter requested it a second time just a few weeks later.”

In this recipe, sugar is crushed in a mortar and pestle with buds of lavender and vanilla seeds until it’s fragrant, then sliced strawberries macerate in the floral mixture. The strawberries are spooned over a poundcake that has lovely nutty notes from pistachios, and is topped with — surprise, surprise — strawberry’s best friend: whipped cream.

Recipe: Pistachio Poundcake With Strawberries

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