Monday, June 26, 2017

Quick Raw Low Sugar Strawberry Jam


Did you know you can make RAW strawberry jam in no time at all with just a small amount of sugar or sweetener? I love old fashioned jam but this is great in the summer when you don't want to stand over a hot stove. It works best with sweet, small, very ripe famer's market strawberries like gaviotas.

Raw Strawberry Jam

250 g or 2 c hulled, ripe strawberries
1 T lemon juice
1-2 T sweetener of choice (honey, agave, maple syrup, white or brown sugar...)
2 T chia seeds

Place strawberries in a blender with lemon juice and sweetener of choice. Blend or pulse for chunkier texture. Taste and adjust sweetener if you want. Transfer to bowl and stir in chia seeds. Pour into a jar and let set in fridge. Makes about 10 ounces and keeps up to 2 weeks refrigerated.

Friday, June 2, 2017

Strawberry Cherry Galette





Fruit galettes are a perfect summer dessert. Easier and more forgiving than a pie, and only a little more work than a crisp or crumble. I used strawberries and cherries, but this would be good with any stone fruit as well.


1 tart crust (recipe below)
1 pint of strawberries, hulled and quartered
1 c cherries, pitted and cut in half
3 T sugar
1/2 tsp cornstarch
juice of half a lemon 1/8 tsp salt
egg wash (1 yolk and 1 T milk or water whisked together)
2 T turbinado sugar
2 T butter


Heat oven to 375 F.

Combine strawberries, cherries, sugar, cornstarch, lemon juice and salt in a bowl and stir gently to combine.

Roll out tart dough on a lightly floured piece of parchment paper until it's 1/8" thick. Transfer dough and parchment to a sheet pan. Place fruit in center of dough, leaving a 2" border. Gently fold the pastry inwards,over the fruit, pleating to hold it in (it can be messy). Brush pastry generously with egg wash. Dot butter over exposed fruit and sprinkle turbinado sugar over everything. Bake for aprox. 45-55 minutes or until crust is deep golden and fruit is bubbling. Let cool slightly before serving.

Tart Crust (Pate Brisee)

1 1/4 c all purpose flour
1/2 tsp salt
1 tbs sugar
1/2 c cold, unsalted butter, cut in to 1" chunks
2-4 tbs ice water
Put the flour, salt and sugar in a food processor and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse sand (about 15 seconds.) Pour two tbs of water through the opening and mix until the mixture will hold together when pinched (you may need to add the remaining water.) Remove the dough and work it into a ball. Pat it down into a disc, wrap with plastic wrap and refrigerate one hour. Let sit at room temperature 30 minutes before assembling tart.