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Celebrate With Strawberries |
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It's the Christmas season in Japan! |
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by Jennifer Olvera |
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Like eggnog in the States, a strawberry-studded cake goes hand-in-hand with the Christmas season in Japan. This year, liven up your own holidays, skipping the fruitcake and opting for some strawberry-inspired goodies that are perfect for spreading a little cross-cultural cheer.
And if you have trouble finding fresh strawberries, you can use frozen ones instead. Just thaw them first, strain any excess water, and you're good to go.
STRAWBERRY-BALSAMIC BREAD PUDDING
INGREDIENTS
- 8 oz strawberries, hulled and sliced (or frozen strawberries, thawed)
- 1/2 c sugar or more, to taste
- 1 Tbsp cornstarch
- 1 c strawberry preserves
- 1 tsp balsamic vinegar
- 1/4 tsp orange zest
- Juice from half an orange
- 1 loaf day-old challah bread, crust removed
- 1 c milk
- 1 c heavy whipping cream
- 1 tsp vanilla
- 2 eggs, lightly beaten
- Pinch of salt
- Whipped cream
INSTRUCTIONS
Spray the bottom and sides of a 9" x 13" baking pan with cooking spray.
Place strawberries and sugar in a large bowl and toss to combine (if using frozen strawberries, strain the extra water from them once they've thawed then add the sugar). Set aside and allow strawberries to get syrupy.
Mix preserves, vinegar, orange zest and orange juice in a small saucepan. Stir and bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes to allow flavors to meld. Remove from heat and allow to cool.
Meanwhile, slice bread into half-inch slices and then halve the loaf lengthwise.
Preheat oven to 350 degrees. Spread cooled preserves on one side of each slice of bread and arrange in the baking pan (preserves side up), overlapping the pieces as you go.
Combine syrupy strawberries with cornstarch, stirring gently until no lumps remain. Add milk, heavy whipping cream, vanilla, eggs, and salt (which will cook into a custard). Whisk thoroughly. Pour evenly on top of bread. Carefully pat down bread with a spatula so it's no longer exposed, causing it to absorb the liquid. Set aside for 10 minutes. Bake for 45 minutes or until custard is set and caramelized. Serve with whipped cream.
Serves 8
STRAWBERRY-MINT SPRITZER
INGREDIENTS
Simple Sugar
- 1/2 c sugar
- 1/2 c water
- 1/2 tsp lime zest
- 1 sprig mint
Drink
- 4 strawberries, hulled and
halved (or frozen
strawberries, thawed)
- 1 Tbsp simple syrup
- 6 to 8 mint leaves, tough
stems removed
- 1/2 c fruit punch
- Splash of ginger ale
INSTRUCTIONS
Make simple syrup by combining sugar, water, lime zest, and mint in a small saucepan. Bring to a boil over medium heat, stirring until sugar is completely dissolved. Remove from heat and cool to room temperature. Remove the mint and discard.
Place strawberries, simple syrup, and mint in a sturdy glass. Muddle until juicy with a muddler or the back of a fork. (Note: Using a muddler will produce better results. Muddlers can be purchased online and in specialty cooking stores.) Fill a cocktail shaker with ice. Pour strawberry mixture into the shaker and add fruit punch. Cover and shake vigorously. Dump contents into a glass (unstrained), top with ginger ale, garnish with a strawberry, and serve drink immediately.
Makes 1 drink
Makes 1 drink
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"Celebrate with Strawberries" has been edited for shojobeat.com;
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