Grub for the Godly
April 22nd, 2010Free Cheese!
I am making strawberry goop.
Strawberries are extremely cheap, and they are at the peak of their flavor. I bought a load of them the other day, and today I realized I had to render them down into cheesecake-topping goop or let them grow mold and throw them out.
I have about 2 1/2 quarts of berries on the stove, heating with water and sugar. I think I’ll just get rid of the pulp, make two 15-ounce portions of goop, and freeze them. Without the starch. Best to add that when I make the cheesecakes.
Day after tomorrow, my prayer group is going to visit a Messianic worship service. I offered to bring something. I could bring bagels, but I am tempted to make strawberry croissants with cheesecake filling, plus pain au chocolat. This would mean putting in a lot of work tomorrow, however. Bagels might be the way to go.
I look forward to getting this stuff frozen. I already froze a bunch of Costco steaks, and I am eager to move on to something other than food.
Oh, man! The Grande cheese rep just dropped a couple of pounds of 50/50 blend off! Did I say I didn’t want to fool with food? Scratch that nonsense!
April 22nd, 2010 at 4:57 PM
Try putting a splash of good Balsamic Vinegar in with the mix when you start cooking (or more if you like the flavor) and cook it down as usual.
It gives an amazing flavor depth and sopistication rather than just being kid sweet.
April 22nd, 2010 at 5:38 PM
Oh dude, I wish I lived in your neighborhood! Strawberry croissants with cheesecake filling, plus pain au chocolat-you are making my mouth water!!
April 22nd, 2010 at 5:48 PM
How much sugar do you put in per volume of berries? I ask because my mother, bless her heart never learned that cooking vegetables makes them sweeter, but cooking fruit makes them less sweet. She somehow believed that sugar in the fruit was cheating. Consequently she never cooked down the plums or apricots or blackberries she grew into anything resembling preserves.
April 22nd, 2010 at 6:45 PM
Here are the ingredients from the book. You have to boil it down until it gets thick enough to hold the berries on.
TOPPING INGREDIENTS:
¾ cup sugar
4 cups blueberries
¼ cup water
1 tbsp. lemon juice
3 tbsp. corn starch
smidge of placenta