I love May! It’s one of my favorite seasons because the rain has stopped, everything is blooming, and it’s not hot enough yet to close the windows and turn on the AC.
The other thing I love about May are the fresh, local strawberries. They’re huge and sweet and delicious and I add them to everything: salads, cereal, yogurt, and ice cream.
My favorite way to eat strawberries, besides being covered in whipped cream, is in Strawberry Pie. The recipe below is a conglomeration of three recipes: one from my grandmother, one from a young woman who used to babysit my twins, and a 1973 Forum Feasts Cookbook.
It takes a little bit more work than the average gelatin-set strawberry pie, but it’s worth it!!
And here’s to the last few weeks of Spring!
1 9” pre-baked pie shell
2 pints fresh strawberries, washed and hulled
1 envelope plus 1 ½ teaspoons unflavored gelatin
¼ cup cold water
¾ cup warm water
1 cup sugar
¼ cup kirsch
1 Tablespoon Cointreau
Slice each berry into 3-4 lengthwise slices. Blend enough of the berries to make 1 cup of berry puree. Chill remaining berry slices.
In a small bowl, combine gelatin and cold water, stirring to dissolve. Set aside.
In a saucepan, add ¾ cup warm water and berry puree. Stir until mixture boils. Add sugar until dissolved and transfer puree to a medium bowl.
Add gelatin/water mixture to berry puree and stir until dissolved.
Strain berry puree through a fine-meshed strainer to remove seeds.
Partly fill a large bowl with ice and put medium bowl on top. Stir until mixture thickens into a syrup.
Stir in Kirsch, Cointreau, and the remaining chilled berry slices.
Mix well but gently and turn into the prepared pie shell. Chill for at least 4 hours.
Serve with whipped cream.
One Dark Wish
September 24, 2019
Military ~ Romantic Suspense/Thriller
"Sexy Green Berets, dark secrets, and sizzling chemistry."—Cherry Adair, New York Times bestselling author
Her life must be forfeit for his to be redeemed
Historian Sarah Munro is not used to being shot at, but that's just what happens while she's poking around cemeteries on Georgia's Isle of Grace, searching for the key to a centuries-old cipher. Her quest has unwittingly drawn the attention of two deadly enemies intent on destroying each other—and anyone who gets in their way.
Ex–Green Beret Major Nate Walker is on a mission of his own: to restore the honor of his men. To do that, he is required to stop Sarah—or one of his own men will die. Caught in the middle of a deadly rivalry, Nate can't afford to trust the woman standing in his way. But his heart says he can't afford not to...
Sharon is a librarian who once studied dress design in the couture houses of Paris and now writes of novels of suspense, adventure, and love. A wife, mother of twins, and caretaker of Donut the one-eyed dog, she’s addicted to snapping photos and eating Oreos. She writes about the men in her Deadly Force romantic suspense series where ex-Green Berets and their smart, sexy heroines retell Shakespeare’s greatest love stories.
When there are ghosts, who you gonna call? Ghostbusters! When you need a good cake, who you gonna call? CM Peters!
Yep, that’s me. I’m usually the first person people ask in my circle of friends to bake desserts, especially birthday cakes. I have a knack for success with new recipes or finding the sweetest cakes ever. Sweet as in you’ll need a pint of milk just to help the sugar rush. I never intend to kill people with sugar but you know, if you’re to have a cheat meal, might as well make it good, right?
Since we recently celebrated St. Patrick’s Day, I’m honoring my neighboring people (I’m Scottish and French) with a recipe I found online a couple of years ago and adapted to my taste, a Stout & chocolate cake with Bailey’s icing. I should say it might not look super pretty once it’s iced, but trust me, the flavors make it a winner.
When I made this recipe the first time, it was for a friend’s birthday party. Among the people present, at least half of them were beer fans. I so am not, but I’m always willing to try. And cooked/baked alcohol always has a different flavor. Once the portions were distributed, there was a deafening silence in the room. I got nervous. What did I do wrong? Does it taste that bad? Then, the groans and moans rose in the room and, like a bunch of starved people, they threw themselves at what was left. I returned home with a clean dish and a big smile.
Since then, I must hear about this cake at least once a month and I already have orders for upcoming birthdays. Flattering to say the least.
What’s the secret, you ask? I’m going to be corny and say ‘love’. When I try new recipes, I want to make sure people will love it, so I have a taste of everything as I go along. If I don’t love it, it doesn’t go through. It’s also why I adjust recipes to my liking. Being calm and collected in the kitchen also helps, especially when baking. Desserts tend to flake when you’re too rough or stressed. And no, it’s not a thing your grandma says to make conversation, it’s true.
One simple piece of advice: when you bake or cook, read the whole recipe before starting. It was one of the first of the first things I learned in baking school (a lifetime ago). You’ll avoid distractions, for one, and mistakes that’ll cost you to have to start over. Not all the ingredients go together all at once.
So, there you are. Try your hand at this and let me know if you enjoy it. Serve with milk or a good stout. Sláinte!
Pawns: Every Family Has Its Secrets