Strawberry season (at least in SoCal) is officially upon
Just last week a buddy of mine who happens to have a strawberry field in the family, brought me a flat of some big fat juicy ones....
Just so ya know....those aren't even the big ones (the big ones were consumed waaaaaay before they even made it home)
Well....with a whole flat of strawberries...you bet your patootie that I have some serious strawberry plans.
Hey...did you know that there's such a thing as strawberry bread? As in....quick bread? You know, like banana bread. I had Nooooooo idea. All these years of having a sensuous, titillating, prominently organic (I'm not a fan of anything strawberry "flavored") love affair with these tarty sweet fleshy fruits....and I had never in my life heard of strawberry bread. I feel....betrayed in a sense. Why the secret? What's the big deal? It's only bread...it's not like a whole cake...or ice cream.....or anything of that magnitude. I thought I knew my strawberry! What else haven't I been told? Oh no, I don't think so. A strawberry margarita isn't gonna make up for it this time, my little berry babe (although it won't hurt).
But thats ok, don't worry....I'm a forgiving person. Especially after experiencing this lovely "new" quick bread (ooooh, if only I knew then....the things I know now...the places I could've gone with this. Believe me it won't stop here).
Oops...forgot to include the buttermilk in that picture....(which by the way is my alteration.
The original recipe I was working with had oil)
Strawberry Quick Bread (adapted from King Arthur Flour Cookbook)
1/2 cup chopped pecans
1 1/2 cups (6 1/4 oz) all purpose flour
1 cup (7 oz) sugar
1/2 tsp baking soda
14 tsp salt
1/4 tsp nutmeg
1 TB lemon zest
2 large eggs
1 1/4 cups (10 oz) mashed strawberries
1/4 cup buttermilk
Preheat your oven to 350' F
Grease and flour 9x5 loaf pan
One thing before I continue. Not long ago I decided to invest in a digital food scale.
This thing is sooo worth it's weight in gold. I can add an ingredient to a bowl....hit a button and it takes the measurement back to zero and then I get to weigh the next ingredient.
Ok....Here's how it works....
In a medium bowl, combine the flour, sugar, baking soda, salt nutmeg, and nuts.
In another bowl, whisk together the egg, lemon zest, strawberries, and buttermilk. Pour into dry ingredients and stir until just combined.
Pour into prepared loaf pan.
Bake for 55 - 60 minutes or until toothpick
Allow to cool in the pan for 15 minutes. Remove from pan and allow to cool completely.
It's ready to eat! I have to say...it's dense...but how many quick breads out there aren't? Although I might see what I can do about it a bit. If you wrap it up in plastic wrap and let it chill in the fridge overnight, the flavors come out more...and it's easier to cut.
So...after smelling and tasting my sweet little strawberry bread..I knew it needed something special. I love butter just as much as (and probably more than) the next guy. But we're talking about strawberries here people. And they deserve something gentle and sweet and something a bit coaxing....
Lemon Honey Butter!!!
1/2 cup softened butter
2 tablespoons honey
1 tsp lemon zest
Combine and roll up in plastic wrap. Refrigerate until firm
Sweet harmony makes for a happy pallet....and I love to see my strawberries sing.
This is my entry this week for Hearth and Soul