RECIPE: EASY FRESH STRAWBERRY JAM

When fresh strawberries are in season, I always make jam! I usually make a quick one pan jam. Fresh strawberry jam is so good on toast, biscuits, ice cream, pound cake, or spooned on top of a beautiful Pavlova and it only takes about 15 minutes or so- depending on how ripe or how juicy your strawberries are.

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QUICK STRAWBERRY JAM RECIPE (AKA ONE PAN JAM)

1-quart fresh local strawberries, hulled and sliced in half

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

Tiny pinch of fine salt, optional

Splash of Chambord, optional

In a large skillet, add strawberries and stir in sugar and lemon juice. Cook and reduce the liquid over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. If desired, skim the foam off the top and discard. Continue to cook until the liquid reduces by two thirds.

If using it, add salt and stir. If adding the Chambord, now is the time to add it. Add a splash and cook for a minute or flame it, if you are the dramatic sort and you have a fire extinguisher nearby.

Transfer to heatproof jar and cool. Keeps in fridge for 10 days up to two weeks.

RECIPE: MINI STRAWBERRY TARTS

Anything in a homemade, buttery pastry crust is always a welcome treat but the crust is perhaps even more delicious (if that is possible) with the addition of ripe and juicy locally grown fruit. Late spring in middle Alabama is strawberry season... and we've been blessed with a huge, beautiful crop of perfect strawberries this year. Here's one of the best ways I know to enjoy summer's berries and fruit. FYI-The crust can be stuffed with just about anything. Leave off the sugar for chicken pot pie or other savory dishes.

I recently made these tarts for a benefit for the No Kid Hungry/Chefs Cycle event. Everyone asked for the recipe.... so here you go!

MINI STRAWBERRY TARTS

INGREDIENTS

For the crust

1 cup all-purpose flour plus extra for flouring work surfaces

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1 stick (1/2 cup) unsalted butter, very cold and cubed

3-4 tablespoons ice water

1 beaten egg (optional, for egg wash)

For the filling:

1/2 vanilla bean

2 tablespoons unsalted butter, room temperature

1 quart fresh strawberries, washed, hulled, and sliced

1-2 tablespoons granulated sugar (taste the strawberries to see how sweet they are and use just enough sugar to sweeten slightly)

pinch of kosher salt

pinch of black pepper

2 tablespoons fresh lime juice (or lemon juice if you prefer)

1 tablespoon all-purpose flour (you may need a bit more for extremely juicy berries)

DIRECTIONS

FOR THE PASTRY:

Use a food processor. If you don't have one, you can cut the butter into the flour by using a pastry blender or two butter knives as I did when I used to cook with my mom as a child.

Lay down a large sheet of plastic wrap on the counter. Sprinkle 1/2 teaspoon of the flour over the surface.

Add the flour, sugar, and salt to the bowl of the food processor. Turn it on run for a moment to incorporate. Begin to add the butter, 2-3 cubes at a time and pulse 10 times before adding the next. Once the butter has been incorporated, turn the food processor to "on" and add the ice water quickly, but add it one tablespoon at a time. As soon as the dough comes together in a ball, turn it off immediately.

Turn the dough out onto the prepared plastic wrap. Working quickly, shape it into a disc and cover with the plastic. Move it to the refrigerator to chill for at least 1 hour before using.

FOR THE FILLING:

Scrape the vanilla bean and add the seeds to the softened butter. Set aside.

Place the strawberries, sugar, salt, pepper, and lime juice in a glass bowl and mix together well. Sprinkle the flour over the top of the berries. Allow to sit for 10 minutes.

ASSEMBLY:

Preheat your oven to 420 degrees Fahrenheit. Place the rack in the center of the oven. Line a heavy sheet pan or baking sheet with parchment paper. Sit out a wire cooling rack.

Remove the pie crust from the refrigerator. Dust flour lightly over the work surface and also flour a rolling pin. Cut the pastry disc into 4 equal pieces. Working quickly, roll each into a ball and then press it down so you may roll each into a circle shape approximately 6" in diameter. Place each on the baking sheet.

Place a fine mesh sieve or strainer over a bowl. Pour the strawberries into the strainer to remove any excess juice. Add a heaping 1/4 cup of the strawberries to the center of each tart. Fold the crust over the berries, leaving the center open.

Using a pastry brush, brush the crust with the egg wash. I also sprinkle a bit of granulated sugar on the crust. Add a pinch of the vanilla butter to the top of each tart.

Place the assembled tarts into the freezer for 5-10 minutes to chill before baking so the tarts do not spread.

Bake for 12 minutes. Turn the tarts and bake for 4 more minutes or until golden brown and bubbly. Remove the pan to a wire rack and allow to cool for at least 15 minutes before serving.

RECIPE: PUFF PASTRY STRAWBERRY NAPOLEONS

Easy to make but impressive to serve, these Strawberry Napoleons made from frozen puff pastry you buy in a box at the store will be your new go-to for dessert. I've made these with all sorts of fillings...

Be creative and use your own favorite flavors or whatever fruit that is in season. Find the puff pastry in a box (Pepperidge Farm is good and readily available at most stores) in the same section where you find frozen pie crust and frozen rolls.

Simply cut puff pastry sheets you find m the freezer section of the store into the size or shape you like, bake, slice, and fill with your favorite fruit and flavored whipped cream.

STRAWBERRY NAPOLEONS

INGREDIENTS

2 cups fresh or frozen strawberries

1 tablespoon granulated sugar

2 tablespoons Grand Marnier (optional)

1 cup whipping cream

1 cup Marscapone cheese

1 tablespoon vanilla

3 tablespoons + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

all-purpose flour (for rolling pastry)

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with a little flour so it won't stick. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

There are a million variations on this recipe. Add a drizzle of melted chocolate for an extra special finish.

Cook fresh fruits like peaches, apples, pears, or plums until they are slightly softened. Add some sugar and heat until dissolved. Add brandy or other liqueur (off the heat so it won't flame) to create a sauce. Allow to cool before spooning onto the puff pastry. Or use frozen fruit with a little sugar and the brandy to accomplish the same thing.