It’s been a few days since I have been here sharing some recipes and stories. I have continued to cook and bake, but life and work have kept me away from the blog for a bit.
I came back from Montreal, unpacked, and quickly packed my bags again for a trip to New York City. Jon and Miren came along with me to a photo shoot that I cannot wait to share (more about it in the fall…but it was really, really fun). Nadia joined us on this trip and we had a great time in spite of the heatwave.
Saturday we visited the Union Square farmers’ market. I always make time for it when I am in the city – there are some incredible vendors. I was excited for the berries and stone fruits, but we also found currants, all sorts of colors. Red, white and champagne.
“A bit early” I thought to myself.
But it wasn’t just one farmer, there were many of them. It seems to be an early season for currants this year. But I am not complaining. I was thrilled to have found them.
I packed all the fruit in a large box – tiny strawberries, blueberries, black raspberries, gooseberries, all the currants, and sugar plums. I walked the streets of New York until dusk with this box in my hands. We snacked on berries all day long and couldn’t wait to get home so I could turn them into dessert.
Nadia had mentioned making a pavlova when she returned home and suddenly, I found myself craving chewy baked meringue.
“I have egg whites at home actually” I said to her “so I will be making some Eton mess”
It has been a while since I have made Eton mess. Remember this version with rhubarb? I made it again this time topped with fresh raspberries and currants. The perfect balance of sweet and sour.
There was also cardamom and lime-flavored custard studded with black raspberries and currants – possibly my favorite.
I can never resist a custard.
In fact, my mom and I were discussing this over the phone as I was whisking the egg yolks to make this version. “You have always loved custard” she said to me. I had to agree. She on the other hand loves cake.
We ate the custard one afternoon after our daily pool time. Not overly sweet and fragrant.
I also made crumble – how could I not make crumble with all this fruit? Jon and Miren helped me and we served it for our dinner party on July 4th. Everyone loved the pistachio and millet topping and the cardamom-flavored crème anglaise.
And finally the popsicles.
They have been a big hit these popsicles – watermelon, raspberry and currant. Also sweet with a touch of sour.
We sat outside today and finished them… and walked away covered in red stains.
It’s turning out to be a busy one. Hope you are enjoying it as well.
makes six 6-ounce ramekins
1 1/2 cups (375 ml) unsweetened coconut milk
1 cup (250 ml) heavy cream (you can use unsweetened coconut milk here to make it completely dairy free)
1/4 cup plus 2 tablespoons (75 g) natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
2 cardamom pods, cracked
1 teaspoon finely grated lime zest
6 egg yolks
1 1/2 cups (180 g) black raspberries and currants
Preheat oven to 325F (165C).
Combine the first six ingredients in a medium saucepan over medium high heat. Bring the mixture to a light boil, remove from heat, and let it steep for 10 minutes.
Whisk the egg yolks in a medium bowl. Place a strainer on top and pour over the coconut milk mixture. Discard cardamom and vanilla bean. Whisk to combine.
Divide the black raspberries and currants amongst six 6-ounce bowls or ramekins. Pour custard on top. Place the ramekins on a deep baking pan. Pour boiling water into the pan, enough to go up about 1-inch up the sides. Bring the pan into the oven and bake for about 25 minutes until custard is set. Let cool completely. Serve at room temperature or chilled.
Watermelon, raspberry and currant pops
makes 10 pops
1/3 cups (85 ml) water
1/3 cups (70 g) natural cane sugar
3 cups (450 g) diced watermelon
1 cup (130 g) raspberries
1/2 cup (60 g) red currants
1 tablespoon freshly squeezed lime juice
Pinch of salt
In a small saucepan, combine the water and sugar. Bring to a boil over medium high heat. As soon as the sugar dissolves, remove pan from heat and pour syrup into a bowl to cool.
Combine the watermelon, raspberries, currants and lime juice in a blender. Puree the fruit and strain it through a fine mesh strainer. Add the cooled syrup and salt. Stir to combine. Pour into popsicle molds, insert sticks and freeze until solid.