Suzi's Blog

Strawberry Lemonade [and other goodies] Using Strawberry Puree

Tomorrow is the Fourth of July. Red, white, and blue day. Red is for strawberries, to be consumed in cake, pie, and beverages aplenty. This post is really about two things: the lemonade pictured above and puree, which has multiple uses over and above mere lemonade. Once the puree is prepared, then you options are…

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Red Berry and Tomato Gazpacho with Yellow Tomato Sorbet and Tomato Chips

  This is Suzen’s and my first attempt at making a plated dessert from Payard Desserts by Francois Payard with Tish Boyle. It’s a sweet success, visually and to the palate. What is a plated dessert? It’s one of those complicated, multi-part desserts that you get at a restaurant but could never make for yourself…

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Olive Oil Cake with Strawberry-Rhubarb Compote

Ordinarily, I want my cake made with butter and not oil. It’s a personal preference matter. I just find oil-based cakes to be less attractive in terms of taste and texture. Except for olive oil cakes. Somehow a good olive oil seems to shine in creating a very special density and texture that I love…

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Roasted Strawberry and Jalapeno Freezer

There is that old tale, promoted by real estate agents, that if your house is going to be shown, then you should have chocolate chip cookies in the oven. The aroma will sell your house. Not that pool. Nonsense. You should have strawberries roasting. It’s far more poetic. From Cocktails for the Four Seasons, by Jenny…

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