The kids did such a great job. They baked more than 120 cupcakes. I kinda lost count. Plus, we baked little cakes, which we will decorate tomorrow.

This pie has it all. Fresh strawberries, glazed and sitting on a flaky crust. But it doesn’t stop there. The crust is topped with chocolate and a layer of sweetened cream cheese. The chocolate and cheese are under the berries. They provide a wonderful surprise when eating the pie.

The chocolate is such a natural match for the strawberries. The cream cheese gives a little “cheesecake” feel.  In the end, the combination works perfectly together.

During strawberry season, I enjoy so many different dishes made with fresh berries. Fresh strawberry pie is always going to be a favorite. I try to make different versions and this one was definitely a version I will make again.

Strawberry Cheesy Chocolate Pie

1 9-inch pie crust * recipe follows

1 c. chocolate chips

1 T. butter

1 qt. strawberries (1¼ lbs.), hulled

1 c. sugar

2 T. cornstarch

¼ c. water

1 T. butter

8 oz. cream cheese, softened

½ c. powdered sugar

Whipped cream, optional

Using a pie pan, roll out your crust and fit it into the pan- trim off any excess. Pre-bake your crust. To do this: The prepared pie crust should be pricked all over with a fork. Cover the surface with foil and then pie weights. I use dry beans for my pie weights. Pre-heat oven to 400-degrees. Bake crust for 15-20 minutes. Check to be sure it doesn’t get too brown. Remove weights and foil. Melt chocolate chips and butter together, stirring until smooth. Pour over crust and use a spatula to spread into a thin layer on the bottom and, if you like, up the sides of the crust. Set aside and allow crust to cool and chocolate to set up. Select about 25-30 berries to be placed in pie crust, large side down, and set aside. You might need fewer berries, if they are really big. Puree or crush remaining berries. Place in a saucepan with the sugar and bring to a boil. Combine cornstarch with water and stir until smooth. Add to the strawberry mixture and cook, stirring constantly until mixture thickens and gets clear. Simmer about 5 minutes. Remove from heat and stir in butter. Set aside. Place cream cheese in a bowl and beat in the powdered sugar. Spread cheese over the chocolate layer. Arrange the reserved berries on the cheese layer, pointy side up. Put the largest berry in the middle and arrange the rest around it decoratively. Spoon the puree over the berries and allow the pie to cool down a little before putting in the fridge. Serve with whipped cream, if desired.

Note: other berries can also be used including raspberries, blackberries and blueberries, or a combination. This recipe can also be used as a filling for tarts and tartlets.

Half and Half Dough*

This is a great crust for liquid fillings like custard type pies and fresh fruit pies.

¼ c. butter, room temp

½ c. shortening, room temp- you can use lard instead, or chilled coconut oil

¼ c. sugar

½ t. salt

2½ c. pastry or all purpose flour

1/8 t. baking powder

¼ c. milk

1 t. lemon juice

Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts. You only need half the dough for the strawberry pie.

This week camp has been so much fun. The kids are great and so creative. Today we made pizza dough- and then each child made their own pizza. I think they all did a wonderful job.

June in Ohio is all about the fresh strawberries. Berries can be found at local farm markets and at pick your own farms.  Because of heavy rains this year, the berry season is expected to be short. All the more reason to go out and get some now.

When I was a kid there was a local restaurant known for its fresh strawberry pie. It became a favorite of mine back then, and strawberry pie is still a favorite. This pie is always a big hit. It wouldn’t be June if I didn’t make at least one. A nice benefit, over most other pies, is that only the crust has to be baked- that takes just a few minutes- so you don’t need the oven on for very long and the house stays cooler. I used a homemade crust that really works for this particular pie. Directions for blind baking (pre-baking) the crust are included below, along with the recipe for the crust I used.

Fresh Strawberry Pie

1 (9-inch) pie crust, baked and cooled -recipe follows*
1 qt strawberries (1¼ lbs), hulled
1 c. sugar
2 T. cornstarch
¼ c. water
1 T. butter
4 oz. cream cheese
Whipped cream, optional

Select about 25-30 berries to be placed in pie crust, large side down and set aside. Puree or crush remaining berries. Place in a saucepan with the sugar and bring to a boil. Combine cornstarch with water and stir until smooth. Add to the strawberry mixture and cook, stirring constantly until mixture thickens and gets clear. Simmer about 5 minutes. Remove from heat and stir in butter. Set aside. Place cream cheese in a small bowl and mash with about a tablespoonful of the puree. Spread on the crust and arrange the reserved berries on the crust pointy side up. Put the largest berry in the middle and arrange the rest around it decoratively. Spoon the puree over the berries and allow the pie to cool down a little before putting in the fridge. Serve with whipped cream, if desired.
Note: other berries can also be used including raspberries, blackberries and blueberries, or a combination. This recipe can also be used as a filling for tarts and tartlets.

*What is blind baking?
Some recipes call for pre-baking the crust. Sometimes this is because the filling is either un-baked, like a fresh strawberry pie or very moist, like custard pie. Blind baking is placing foil on an un-baked crust and then weighing it down. Then the crust is baked either a little, or until done depending on what the recipe calls for. The weights, often dry beans or rice keep the crust from getting air bubbles in it when it bakes. >^..^<
How to blind bake (pre-bake) a pie crust
The prepared pie crust should be pricked all over with a fork. Cover the surface with foil and then pie weights. Pre-heat oven to 425-degrees. For a crust that is only being partially baked allow 15-20 minutes, but remove before the outer edges get brown. If the crust is to be fully baked remove it after 15-20 minutes. Remove weights and foil and return crust to oven for an additional 20 minutes, but watch carefully so it doesn’t over-brown.

Half and Half Dough**

This is a great crust for liquid fillings like custard type pies and fresh fruit pies.
¼ c. butter, room temp
½ c. shortening, room temp- you can use lard or chilled coconut oil instead
¼ c. sugar
½ t. salt
2½ c. pastry or all purpose flour
1/8 t. baking powder
¼ c. milk
1 t. lemon juice
Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts.

** this recipe makes 2 crusts- which makes me think you should just make 2 pies. If you don’t want to do that- the other half of the dough will freeze well for a few months. Seriously though, just make 2 pies!!!

One of my favorite memories of my Dad involved a very special breakfast only he and I shared.   Every summer there was a park we would go to for family picnics. We went to a place call Pine Way Trails.  It has long ago been sold and the land developed. The place would get very crowded so we had to go early to get a prime location by the lake and enough tables for everyone. My Dad and I would go before anyone else. Back then it made me feel so special to go and to help. I am guessing it was because I was the baby and no one else wanted to have to get up so early.

We’d get there and the mist would still be rising off the lake. I’d help him unpack the car and place the tables where we wanted them.  He’d get a fire started in one of the grills and get out the cast iron skillet. Over the fire he’d cook us bacon and then cook a couple of eggs. He had his thermos of coffee and I had orange juice. On paper plates we’d sit and enjoy our breakfast together. I don’t think as a kid I really appreciated the skill it took to get that fire just right. The bacon was crisp, but never burnt and the eggs would be sunny side up- with the yolks warm yet runny. I’d use my bacon to get the last of the yolks off my plate.

Later in the day everyone else would arrive. My mom, sister and brother, aunts, uncles, cousins, friends. We’d have a wonderful day together swimming and fishing and eating grilled hot dogs and hamburgers, chicken and salads and fresh melon. It was noisy and so much fun. But that special part of the day for me was the breakfast my Father and I shared, quietly by the lake. I got out the cast iron skillet this morning- cooked some bacon and eggs and thought of him.

I just don’t get tired of strawberries. Maybe because the season for local berries is so short- and sweet. Local strawberries are at all the markets now- and they are fabulous. The season for local berries is short and I try to use them as much as I can. I also will freeze some for use throughout the year.

Cooking camp starts in Hudson next week. We will be making these cupcakes. I am sure the kids will love them as much as I do. The recipe came about on a whim. I was making cupcakes for some friends and decided to make some with strawberries. As you might expect, they were a big hit. The berries add sweetness and color in a delicate, natural way. You could also  make these with frozen berries. I like to get extra strawberries and freeze some, so I will have them, even when the season is over.

Strawberry Cupcakes

2/3 cup whole fresh strawberries

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12.

Strawberry Frosting

1/2 cup whole fresh strawberries or frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Makes enough for 1 dozen cupcakes.

I had been wanting to have a fondue party for a long time. I have fond fondue memories from when I was a kid. My mother had fondue parties and I loved them.

I decided to start things off with two different cheese fondue recipes. One was made with Jarlsberg cheese and the other with smoked Gouda. The recipe for both was pretty much the same. Probably pretty close to what my mom used to make, too.

There was one ingredient I used that my mom would not have even heard of- sodium citrate. Sodium citrate has several applications in molecular gastronomy. For me, its value is what it does when added to cheese sauce. Sodium citrate makes cheese sauce super creamy. If you have ever made a cheese sauce and ended up with a grainy texture, you know how frustrating that can be. Sodium citrate makes that problem go away. I get mine online. If you don’t have sodium citrate, your cheese sauce will still be good- but not as creamy.

So here is the recipe I used for my cheese fondue.

Smoked Gouda Cheese Fondue

1 garlic clove, peeled*

½ a bottle of white wine- dry preferred

2 T. sodium citrate

2 T. Kirsch

2 lbs. shredded Smoked Gouda

Dash of hot sauce

*In a classic cheese fondue, you are supposed to rub a garlic clove around the inside of the fondue pot, to give just a hint of garlic flavor to your fondue. I just put the garlic in the pot and removed it just before adding the cheese.

In pot, place garlic, wine, sodium citrate and Kirsch. Bring to a boil. Remove garlic. Start adding the cheese, a handful at a time, stirring vigorously. As each batch of cheese melts, add another handful until all the cheese has been added. Stir until smooth. Add a bit of hot sauce- if you like. Transfer to a fondue pot. Keep warm. Serve with crusty bread cubes and assorted veggies.

Note: I opted to make my fondue in a separate pot, then transfer it to the fondue pot. I just found it easier for me, but you can make the whole thing in the fondue pot, if you prefer.

The dippers: I had crusty bread, that I cubed up and toasted. I also roasted baby potatoes, asparagus, sweet peppers and mushrooms. I steamed broccoli until it was just a bit past raw- 4 minutes in the microwave.     

The Jarlsberg fondue was pretty much the same recipe, but it seemed to need a little something extra. I added some roasted garlic, which was good. It also needed a bit of salt.

Special thanks to Jonathan, Jill and Dale for your extra help to make this happen.

Long before cauliflower became trendy, I was a fan. I love it steamed, served with a little butter and salt or pan fried and mixed with garlic and a bit of Parmesan cheese. I have enjoyed cauliflower in any number of salads as well.

I picked up a huge cauliflower from a local produce market. I decided to turn it into a salad. I was not disappointed.

Here is the recipe I made with a head of cauliflower.

I used curry powder- I make my own- but you can use a store bought one. The recipe for curry powder is at the end of the recipe. I also added some green onions and peanuts for crunch. It came out quite nice.

I have used curry powder in hot cauliflower dishes before, but the salad was a pleasant change of pace.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. If you add the peanuts at the end, they stay crunchier.

Curry Powder

2 t. ground cumin

2 t. ground coriander

2 t. ground turmeric

1 t. nutmeg

1 t. salt

½ t. cinnamon

¼ t. cayenne pepper

¼ t. ground black pepper

Combine all ingredients and store in a cool, dry place.