I wasn’t sure how to make it work for the shower but I was determined to do so.  And, I am happy to say, not only did it work, it was awesome.  The flavors came together to create a refreshing palate cleanser and everyone loved them.

My son Matthew came up with the brilliant idea of placing the bowls of the spoons in a vintage deviled egg dish.

Because I made these ahead I had to allow for the juice that was going to occur. I compensated by using a 1/2 tsp. of gelatin in the berries. These were so good, I just can’t tell you… you need to try them. And look how cute!

Balsamic Strawberries with Basil

• 1 quart of ripe strawberries, stemmed and chopped coarsely
• 2 tablespoons sugar, or to taste
• 1 tablespoon balsamic vinegar
• 1/2 tsp fresh ground black pepper
• about 4 large basil leaves finely sliced
• 1/2 tsp unflavored gelatin
• 2 tbs hot water

1. Dissolve the gelatin in the water.
2. Mix the berries and the rest of the ingredients, except the gelatin, together in a bowl. Allow to stand for a few minutes. Taste and adjust flavors.
3. Stir in the gelatin thoroughly but gently., appetizer, tea party, amuse bouche,
4. Chill until ready to use, at least 2 hours
5. Mound the mixture in spoons, garnish with basil cut on a chiffonade.
6. Makes about 3 cups, enough for a multitude of spoons

image: marye audet

Post from: Baking Delights

I had some leftover key lime juice from the key lime and strawberry pie that I made and I wanted to use it up. It is not cheap stuff, and besides that, it is too good to let it go bad. Sounds like a country song title, doesn’t it?

Anyway…made these for breakfast the other morning, using my basic lemon muffin recipe and making some additions and substitutions. Don’t you love magic in the kitchen? These just filled the whole house, no easy feat in this huge place, with the mouth watering aroma of lime, and the sweetness of the rose. Think of drinking a fresh limeade in a rose garden in full bloom and I think you get the idea. Later in the spring, when my roses begin to bloom, I want to make them again, with the colorful addition of the rose petals.

Like all muffins, they freeze well for about 3 months. A great way to make sure you have a good breakfast is to make a batch of muffins on the weekend and freeze them and then warm in the microwave for a few seconds in the morning before you head out to work, or whatever.

Don’t wait too long to make these, they are so good!

Key Lime Muffins

2c flour

1 tbs baking powder

1/2 tsp salt

1 c sugar

2 eggs

1/3 c milk

1/3 c melted unsalted butter

1/2 c key lime juice

1 tbs rose water

3/4 c white chocolate chips if desired

Add the first 4 ingredients to a mixing bowl and stir to combine.

Combine the milk, eggs, butter, lime, and rose. Whisk until smooth.

Add liquid ingredients to dry ingredients, stir until just moistened.

Stir in white chocolate chips if desired.

Spoon batter into silicone lined muffin cups, sprinkle tops with sugar.

Bake at 400° for 18-20 minutes

Images:(c) Marye Audet , Apron Strings & Simmering Things

Content:(c)Marye Audet, Baking Delights 

Post from: Baking Delights