With all the chaos and businesses that is happening right now, I’m packing and heading back to Illinois today. My uncle turned 70 yesterday and my grandmother planned a large family dinner, one of the first I’d be missing since I moved. While I love California, one of the hardest things still has been being so far away from all my family. I’ve been extremely blessed to have such a loving and supportive family, with all four of my grandparents still alive (but I know soon that won’t be the case-I try to be a realist about things). Even though I feel like I don’t have the time, I’m stepping away from the cookbook and work for 5 days because it felt like the right thing to do. So, a short post with a recipe from a beautiful new cookbook gracing my shelves.
Todays’ recipe comes mainly in part from the lovely new cookbook, The Nourished Kitchen. If you follow this site, I’m sure by now you’ve already discovered Jenny’s site, Nourished Kitchen. She is a wealth of knowledge when it comes to traditional foods (from traditional recipes to raising chickens to sprouting grains (keep this handy when my book comes out, I didn’t talk about sprouted grain flour but she has the info you need!) Her site is chocked full of information on eating real foods. Have I sold you? If I have, I highly recommend The Nourished Kitchen cookbook. Not only is it beautiful with enticing recipes, it has the same level of valuable information from her site.
- ½ cup heavy cream
- 1 vanilla bean, split
- 1 tablespoon honey
- 3 egg yolks, beaten
- 2 cups quartered strawberries
- 2 teaspoons honey
- Bring 2" inches of water to a simmer in a pot that has a double boiler top or will fit a metal bowl. Place the heavy cream in the top bowl and scrape the vanilla bean into the cream and whisk. Place the bowl over the simmer water and cooking, stirring occasionally, until cream is warm. Add honey and continue to stir until dissolved.
- In a separate bowl, whisk egg yolks together. Vigorously whisk in 1-2 tablespoons of the heavy warm cream mixture at a time to temper the eggs. Pour the custard mixture back into the top bowl of the double boiler and continue to heat, stirring slowly, until the custard has thickened and coats the back of a wooden spoon, 10 minutes. Divide custard into two small bowls.
- Preheat heat oven to 400˚ and place the quartered strawberries in a roasting pan. Drizzle honey over strawberries and bake for 15-20 minutes until strawberries are tender but still holding their shape. Remove and spoon strawberries over custard.
**Custard recipe from The Nourished Kitchen by Jennifer McGruther