Strawberry Rhubarb Hand Pies

Rhubarb is just now coming into season here. One of the much needed welcoming signs of the end of spring, beginning of summer sights at the grocery store! For many, the mere mention of rhubarb often evokes nostalgic childhood memories. Just say the word rhubarb and invariably someone will tell you a story. From rhubarb growing wild along the roadsides in Ireland, to the rhubarb patches in a family garden, to lovingly made rhubarb sauces and pies, to their first taste, is it any wonder why so many have an affinity for this tart vegetable? Yes, botanically speaking rhubarb is a vegetable. But because of how we treat rhubarb, we tend to think of it more as a fruit. 

When baked in a pie or cooked into a sauce, rhubarb has the loveliest tart flavor and silkiest texture. It's tartness is slightly tempered when paired with sweet, ripe strawberries. A made in heaven flavor combination.

Making these sinfully delicious, perfectly sized Strawberry Rhubarb Hand Pies the most heavenly bites of deliciousness.

Although there is a two to one ratio of strawberries to rhubarb, the flavors of both shine through in the filling.

To make the filling, begin by cutting your rhubarb into half to three quarter inch pieces. If you cut them smaller, they will disappear when cooked. And if you cut them much bigger, they won't have enough time to get to just the right stage of tenderness.

Cut your strawberries the same size or slightly larger sized than the rhubarb. Again if they are cut too small, they too will will disappear in the cooked filling. You want a chunky filling.

Brown sugar, lemon zest, strawberry jam/preserves, Grand Marnier, vanilla, and corn starch add both flavor and texture to the cooked filling. Instead of using the zest of a lemon, you could also use the zest of an orange. Cooking time for the filling is approximately 20 minutes. It will need to be cooled down considerably or chilled before you begin assembling the hand pies. Note: The recipe below makes enough filling for two dozen hand pies. The dough recipe makes enough for one dozen hand pies, so if you want 24 hand pies, make two batches of the dough recipe. Or put the filling in a covered container and use as sauce for ice cream. Serve the sauce cold or heat it up to serve it warm.

The other star of these hand pies is the homemade dough. When baked, it's buttery flavor and oh, so flaky texture make it one you will fall in love with in the first bite. Not only does the dough come together in less than five minutes (using a food processor), it rolls out beautifully. And it's forgiving as you can re-roll out the scraps without affecting the dough's baked flaky texture. For the absolute best results I highly recommend the use an unsalted European or European style butter.

Your hand pies can be round, square, or rectangular. Shape doesn't matter but size does. Use a cutter or template ranging between 3 and 3 1/2 inches. If made smaller you will have a higher ratio of dough to filling. And you definitely want the taste of the filling to shine through in each bite. Brushing the tops of the hand pies with an egg wash and sprinkling with a sparkling or Turbinado sugar will give them a beautiful bakery-look finish as well as just the right amount of added sweetness.

Use your imagination in creating the 'steam' holes/cuts on top layer of the dough. I used a sharp knife and straw, but you could also use very small cookie cutters.  Note: I also woven pieces of dough to create a lattice, then cut it into a circle with a cookie cutter. However, this required a significant amount of dough. As a result I wouldn't have had enough dough to make a dozen hand pies.

Bake the hand pies in a pre-heated 375 degree (F) oven for 22-24 minutes or until they are golden brown. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. Serve them warm or at room temperature. 

What is not to love about having your own hand held pie to savor with a cup of tea or coffee at breakfast? Or as an afternoon treat? Or as a dessert? And how cute are these? They are almost too pretty to eat! But you have to eat them!

As picnics and gatherings return to our lives these Strawberry Rhubarb Hand Pies are the perfect sized sweet treat to share with family and friends. Or bake up a batch to share with friends and neighbors, especially ones who love rhubarb! Because who doesn't love to get a surprise home baked dessert? One that gives you a small serving of both fruit and vegetables!

Happy Memorial Day Weekend! While this weekend starts the summer season, summer technically is a little more than three weeks away. By then we all should be able to gather together in small groups. What a great way to celebrate that occasion than with a batch of these Strawberry Rhubarb Hand Pies.

Recipe
Strawberry Rhubarb Hand Pies
Dough makes one dozen 3" hand pies. Filling makes enough for two dozen 3" hand pies. 

Ingredients
Strawberry Rhubarb Filling 
4 cups (20 ounces, 568 g) fresh strawberries, stemmed and cut into chunks
2 cups (10 ounces, 285 g) fresh rhubarb, cut into 1/2" pieces
1/2 cup (100 g) light brown sugar
1/4 cup (84 g) strawberry preserves or strawberry jam
1 1/2 Tablespoons Grand Marnier
1/2 teaspoon kosher salt
Zest from one large lemon (or the zest of a large orange)
2 teaspoons vanilla 
1 teaspoon cornstarch
1 Tablespoon water

Dough (double the dough recipe if you want to make two dozen hand pies, make a second batch of dough)
2 cups (260 g) all-purpose flour
1 Tablespoon granulated sugar
3/4 teaspoon kosher salt
1 cup (230 g) unsalted butter, very cold, cut into 1/2 inch cubes (recommend a European or European style butter) 
1/2 cup water

Egg Wash and Finish
1 large egg
1 Tablespoon water
Sparkling or Turbinado sugar for finishing

Directions
Strawberry Rhubarb Filling
1. In a heavy bottomed medium-sized pot, mix together the rhubarb, strawberries, brown sugar, jam, Grand Marnier, kosher salt, lemon (or orange zest), and vanilla. Bring to a boil over medium-high heat. Then lower the heat let the filling simmer until the fruit has just started softened and the filling has started to thicken (about 16-18 minutes). 
2. Mix together the cornstarch and water. Add to the pot. Increase heat to medium high and cook until the filling thickens up (about 2 minutes). Immediately remove from heat and let cool to room temperature. When cool, cover and let chill in the refrigerator. Note: The filling will thicken up further as it cools.

Dough and assembly
1. Add the flour, sugar, and salt to the bowl of a large food processor. Pulse briefly to mix.
2. Add in the cubes of butter and pulse until the butter is pea sized.
3. Slowly add the half cup of water, pulsing until the dough starts to come together in the bowl. Depending on the humidity you may not use all of the water or need to add more. Your dough will have a wet and sticky texture.
4. Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper and set aside.
5. Place the dough on a lightly floured surface. Fold the dough over itself. Divide the dough into two pieces. Form into two rectangles about 1 inch thick. Wrap in the plastic wrap and refrigerate for 1 to 2 hours. Note: The dough rolled out beautifully after an hour of chilling time.
6. Unwrap one packet of dough and place on a lightly flour a surface. Sprinkle the top lightly with flour and roll out into a rectangle to a 1/4" thickness. Brush off any excess flour and fold the dough into thirds (as if you were folding a letter). Roll out the dough into a rectangle to 1/6" inch thickness.
7. Using a pastry ring or cookie cutter, cut into 3 to 3 1/2 inch rounds (or squares or rectangles).
8. Transfer each piece of dough to a parchment paper lined cookie sheet. Place in the refrigerator while your roll out the other piece of dough.
9. Make your egg wash by whisking together the egg and water in a small bowl.
10. Remove the tray of chilled dough cut outs from the refrigerator. Place a generous Tablespoon of the rhubarb-strawberry mixture into the center of the chilled dough.
11. Brush the edge of the dough with the egg wash.
12. Place another piece of dough and carefully place over the top of the filling. Press the edges down lightly. At this point you can crimp the edges of each hand pie with a fork.
13. Brush the top of the dough with the egg wash. Generously sprinkle with the sparkling or Turbinado sugar. Using a knife make an X or several slits into the top of the dough (to allow steam to escape). Alternately use a straw to create a hole in the center. Note: If using cookie cutters to make a small cutout on the top piece of dough, cut them out before placing the piece of dough on top of the mound of the rhubarb-strawberry filling.
14. Bake hand pies for 22-24 minutes or until they are golden brown. Let cool on the baking tray for 5 minutes.
15. Transfer to a cooling rack. Serve warm or at room temperature. The hand pies are best the day they are made. But if lightly covered with plastic wrap they are still delicious the next day.

Notes: (1) I used Kerrygold unsalted butter for the dough. (2) You can assemble and freeze the hand pies. Once assembled chill in the refrigerator for an hour before transferring them to the freezer. I like to fold a piece of parchment paper or bakery paper around each hand pie before placing them in a freezer plastic bag. Baking time for frozen hand pies will increase by several minutes.

Herb and Feta Orzo Salad

One of the questions on regular repeat around here these days is 'What's for dinner tonight?'. My reaction to that question is getting eerily similar to the incessant 'Are we there yet, are we there yet?' one emanating from the back seat of a car on those once taken family road trips. Unspoken four letter words swirl around in my head before any number of more socially acceptable words pass my lips. You see, I don't plan out the meals for the week. With a few exceptions, the plan for dinner doesn't come together until sometime in the morning. Yes, having a plan would probably make life easier, especially for me. But I much prefer the more fluid meal planning approach for our stay at home, socially distanced meals. Rather,I want meals to be influenced by cravings, what I have on hand, and how much time/energy I want to put into creating them. On days I spend almost the entire morning working on a new recipe for the blog, I want meals to be as simple as possible. Roasted or grilled chicken or baked salmon are my ideas of simple. Where I spend the most time in planning the dinner menu for the day is in deciding or rather I should say fretting over what the side dish should be. I could probably eat a roasted sweet potato every day, but not everyone around here shares my same enthusiasm for the redundancy of them. However, if the worst problem of my day is deciding on a side dish, well I suppose I really don't have much to complain or whine about. 

The easiest way to solve the side dish dilemma would be to buy a bunch of salads from the deli counter. But there are limits even to my concept of easy. As convenient as deli salads are, some aren't as tasty as ones homemade with fresh ingredients. And with the weather turning warmer, I seem be craving side dishes or salads made with seasonal ingredients or ones that can be served cold. Not only does this Herb and Feta Orzo Salad meets both criteria, it is refreshingly, light and intensely flavorful. 

Not to mention that it can easily be turned into a main dish by adding either grilled/roasted shrimp, chicken, or salmon on top. Like baked sweet potatoes, this Herb and Feta Orzo Salad will be going on regular repeat here in the months ahead. But unlike sweet potatoes, this salad only has fans around here.

Make this salad in the morning to give the flavors enough time to blend before serving for dinner. Several hours of chilling and marinating time is key to creating the most flavorful salad. (Note: It can also be made the night before.)

Warm al dente orzo is mixed with a lemon and olive oil dressing before the chopped herbs, red onion, English cucumber, and green onions are mixed in. The feta cheese is the last ingredient to go into the salad before it's covered in plastic wrap and placed in the refrigerator. The quality of the Feta cheese you buy matters. Choose a high quality Greek Feta and one where the blocks of the feta are sitting in its' brining solution. Always remember you get what you pay for.

This salad is light, refreshing, and incredibly flavorful. If you happen to be a big fan of Feta cheese, you will absolutely fall head over heals in love this Herb and Feta Orzo Salad. And it's a bajillion times better than any orzo salad you could buy in the grocery store.   In addition to serving with chicken, shrimp or salmon, it's a great side dish for grilled steaks or burgers. Which makes it one of the most versatile, easy to make salads you can be serving in the months ahead. 

The recipe below makes enough for 8-10 servings. So you might want to consider packaging some up to share with a neighbor or friend. 

If, by chance, you have or are planning your herb garden this year, consider adding dill and flat leaf parsley to your herb choices. Not only because it will inspire you to make this Herb and Feta Orzo Salad more often, but because those two herbs can be used in so many different savory dishes. And adding fresh herbs to a dish transforms it from being just ordinary to simply extraordinary.

For those of you who have also struggled to decide what to make for dinner over the past couple of months, know you are not alone. I am getting close to asking to get off the daily dinner planning/making merry-go-round. Or at least temporarily banning those four slightly irritating words 'What's for dinner tonight?' from being spoken. To make life easier, my daily dinner meal plan should probably begin with deciding on the side dish rather than the main dish. Especially when a side dish can easily turn into a main dish!

Recipe
Herb and Feta Orzo Salad (source of inspiration: Herbed Orzo with Feta Salad from Ina Garten)
Serves 8-10

Ingredients
Dressing
1/2 cup freshly squeezed lemon juice (from about 3 good sized lemons)
1/2 cup good quality olive oil
2 teaspoons kosher salt
1 teaspoon black pepper

Salad
12 ounces orzo, cooked al dente
1 cup thinly sliced green onions, white and green parts (about 5-6 green onions)
1 cup freshly chopped dill
1 cup freshly chopped flat leaf parsley
1 cup medium-diced English (seedless) cucumber (unpeeled and unseeded)
1/2 cup finely diced red onion (about 1/2 of a large red onion)
12 ounces good quality feta cheese, cut into small-medium sized cubes (See notes)

Optional: Roasted or Grilled Shrimp, Chicken or Salmon

Directions
1. Whisk together the freshly squeezed lemon juice, olive oil, kosher salt, and pepper. Set aside.
2. Bring a large pot of water to a boil. Add in one tablespoon of kosher salt and a splash of olive oil before adding in the orzo. Reduce the heat slight and cook the orzo until al dente (approximately 9-11 minutes). Drain the orzo and pour into a large bowl. Immediately pour the dressing over the warm orzo. Stir to blend.
3. Add in the chopped green onions, dill, parsley, seedless cucumber and red onion. Stir to combine.
4. Add in the feta cheese and stir gently.
5. Wrap the bowl in plastic wrap and place in the refrigerator for several hours or overnight. 
6. Take the salad out the refrigerator about 30 minutes before you are ready to serve. Taste for seasonings. Note: The salad is great chilled, but even better when it sits out for a bit.
7. To turn salad into a main dish, top with some roasted/grilled shrimp, chicken or salmon. 

Notes: (1) Some grocery stores sell a variety of Feta cheeses in their deli section. Look for a high quality Greek Feta Cheese. Ask to have your cheese packed in the brining water so it stays as fresh as possible.

Latkes

Depending on the household you grew up in, you may have either had Potato Pancakes or Latkes (LOT-kahs) on your family dinner tables. Although what those Potato Pancakes you had were called may have been partially contingent on your family's culture. If you were Polish, they may have been called Placki; if you were Swedish, they may have been called Rarakor; if you were German, they may have been called Kartoffelpuffer; or if you were Irish, they may have been called Boxty. Although growing up in a Polish and Irish household, they were just called Potato Pancakes. But regardless of the cultural name variations for potato pancakes they differ greatly from latkes. On the simplest level, the significant difference between the two are in their preparation and texture.

In general, potato pancakes are made with either leftover mashed potatoes or with potatoes grated on the smaller/finer holes of a grater. Resulting in a pancake having a softer, fluffier texture. On the other hand, the potatoes for latkes are generally grated into larger shreds using either the large hole side of a grater or a food processor. As a result, the fried latke has a crunchier, crispier texture. While there are ingredient similarities between the two, their finished looks and thicknesses differ. 

When some people think of Latkes, they think of Hanukkah. As Latkes are one of the fried foods traditionally served during the Hanukkah holiday season. But when I think I Latkes I think of them as year round appetizers or side dishes. So ,just in case any of you were wondering why I would post a recipe for Latkes in May rather than in December, now you know. I haven't yet lost my mind in this stay-at-home world we are currently living in.

Served with sides of applesauce (homemade or store bought), sour cream (my personal favorite), as well as some smoked salmon or gravlax, Latkes are a crowd pleaser. And, if by chance, there are any leftover, they are equally delicious for breakfast when topped with a perfectly poached egg. 

Traditionally Russet (baking) potatoes are used to make latkes, although nowadays you will find recipes calling for the use of Yukon Gold potatoes. Either one will work, I just happen to be partial to Russets. Where this recipe departs from the more traditional Latkes is in the use of shallots rather than onions. Not finely or coarsely grated shallots, but very, very thinly sliced shallots separated into their shallot rings. You may never use use onions again after you taste the flavor shallots bring to these Latkes. 

One of the keys to a crispy Latke is in how the potatoes are prepared. After the potatoes are peeled and coarsely grated, they are rinsed in warm water, not once, but twice. Rinsing helps to release much of the starch in the potatoes. The rinsed grated potatoes are then wrapped in a light weight towel (like a flour sack towel) or in cheesecloth and squeezed until all of the liquid has been released. You want your grated potatoes to be as dry as possible. Because you want your Latkes to be as crisp as possible.

Eggs and flour help to bind the grated potatoes and sliced shallots together. Melted butter, kosher salt, black pepper, and baking powder give the Latkes added flavor.

Small mounds of Latke batter are fried in either vegetable or canola oil (I use vegetable oil, but both work) for 2-3 minutes per side or until golden brown. 

To keep the Latkes crisp and warm while you frying up each batch, place them in a preheated 250 degree (F) oven on a large baking sheet lined with a cooling rack.

Traditionally Latkes are served with sour cream and/or applesauce. Although some people actually like ketchup on them. 

Without a doubt Latkes are a labor of love. Which is why some make them only once or twice a year or avoid making them at all. So it begs the question. Are they really worth all the time and energy that goes into making them? Absolutely YES! And because they easily re-crisp up in a 350 degree (F) oven, they can be made early in the day and served later in the late afternoon or early evening. Open up some great bottles of white or sparking wine when you serve them is optional. However, after you watch everyone's reaction to the platter of latkes, you might actually conveniently forget all that went into making them. Okay, maybe that temporary lapse in memory doesn't come until you take a bite of one. If you save a couple of them for yourself for the next morning and top them with a poached egg, you won't even care how long it took you to make them. You might even start planning when you are going to make them next. I am guessing it will be sooner rather than later.

Recipe
Latkes
Make 18-20 2" sized latkes

Ingredients
2 1/2 pounds (1.13 kg) Russet Baker Potatoes, peeled, and coarsely grated
2 large shallots, very thinly sliced and rings separated
2 large eggs
1/4 cup (33 g) all-purpose flour
3 Tablespoons unsalted butter, melted and cooled slightly
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Vegetable or Canola oil

Sour Cream and Applesauce (Homemade or Store Bought)
Optional: Smoked Salmon or Gravlax

Directions
1. Preheat oven to 250 degrees (F). Place a cooling rack on a large baking sheet and set aside.
2. Place the grated potatoes in a large colander. Rinse with warm water. Press down to release the water/starch. Rinse again with warm water. Again, press down to release the water. Place the grated potatoes in a large cheesecloth or flour sack towel. Wrap cloth/towel around the potatoes and squeeze as hard as you can to get all of the liquid released. You want the potatoes as dry as possible.
3. Transfer the potatoes to a large bowl. 
4. Add in the sliced shallots, eggs, four, melted butter, kosher salt, pepper, and baking powder. Stir until well combined.
6. Fill a large heavy bottomed frying pan with about 1/4" of vegetable or canola oil. Heat to 350 degrees (F).
7. Use a large serving spoon (larger than a Tablespoon), 1/4 cup measuring cup or ice cream scoop to lightly drop mounds of the latke batter into the pan. Use a spatula to press the mounds down a bit. Notes: Keep at least 2 inches between each of the latkes. If you like a really crispy latke, press the mounds of batter down more than a bit. Note: I prefer my latkes on the smaller, three to four bite size, rather than larger sized.
8. Working in batches, fry the latkes over medium-high heat for 2-3 minutes per side or until golden brown. 
9. Transfer the cooked latkes to the baking sheet. Place in the oven while you continue cooking the rest of the latke batter.
10. Put the latkes on a large serving platter. Serve with sour cream and /or applesauce (homemade or store-bought). Optional: Serve with some smoked salmon and/or gravlax too for an impressive appetizer.

Notes: (1) To grate the potatoes, use the large hole side of a box grater or a large hole hand held grater. Alternately you could use a food processor fitted with the grating blade. (2) Use the The latkes can be made earlier in the day. To reheat and re-crisp, place in a 350 degree (F) oven until hot enough to serve. (3) Latkes make for a either a great side dish or incredible hearty appetizer. (4) If serving a large crowd, double the recipe. (5) Top any leftover latkes with a poached egg and have for breakfast!

Strawberry Pretzel Tart

Old school is now the new school. Remember those layered sweet and salty Strawberry Pretzel Pies?  Or depending on where you grew up they were called Strawberry Pretzel Salads. They were typically made with crushed pretzels, cream cheese and strawberry jello, served in glass rectangular pans, and cut into squares. This old-fashioned dessert made regular, year round appearances at barbecues, potlucks, picnics, holiday meals, or on Church Social buffets. However, they didn't first started popping up until the 1960s. As the recipe first originated in the 1963 cookbook "The Joys of Jell-O". It's been said the Strawberry Pretzel Salad was initially and fully embraced in the South before catching on across the country. However, having lived in the South for only a brief period in the mid 1980s, I don't recall even seeing or hearing about anything called a Strawberry Pretzel Salad. But I do remember having it while growing up in the Midwest.

So why was it called a salad? Well, back in the 1960s and 70s, anything made with jello or any fruit suspended in jello was basically called a salad. There are still some parts of the country where jello based dishes are still considered salads. Just ask my good friend from Minnesota and she will tell you every Minnesota Lutheran considers jello a staple ingredient in a salad. One usually served with a hot dish. She might also tell you it wasn't until sometime during her early adult years was she shocked to discover there was a whole new world of 'real' salads. Ones involving lettuce and salad dressing. By today's standards many of us would consider that early Strawberry Pretzel Salad a dessert. So in making and calling this three-layered (or four layered when you consider the whipped cream top) Strawberry Pretzel Tart a dessert, I am simply doing my part to further solidify its' place in the dessert category. As a side note,  I am not the first one seeking to shift it from it's early salad status to a dessert one. The makers of Jello now refer to the original recipe as Strawberry Pretzel Dessert Bars.

Call it whatever you want, serve it as a side dish or as a dessert, but definitely make and serve this Strawberry Pretzel Tart. It's sweet, salty, creamy, crunchy, luscious, and refreshing. In other words it's pure deliciousness.

Unlike the original recipe this one isn't make with jello. 

However, similar to the original recipe this one is made with a crushed pretzel, melted butter, and brown sugar crust. Mini-pretzels seem to work best here. Crushing them in a ziplock bag with a rolling pin is much easier, better stress relieving method than crushing them in a food processor. Once the pretzel crust is baked and cooled, the cream cheese layer comes next. Unlike the original recipe the cream cheese layer uses freshly whipped heavy cream instead of Cool Whip. Additionally there is both confectionary sugar and vanilla added in to give the cream cheese layer a no-bake cheesecake-like flavor and texture. 

Remember I said there wasn't any jello in this Strawberry Pretzel Tart? Well there isn't. But there is unflavored gelatin. Which means you are really making your own homemade, much better tasting, version of jello. One pound of pureed strawberries, granulated sugar, a pinch of kosher salt, and a packet of unflavored gelatin (e.g., Knox) creates the most incredible textured strawberry jello-like layer. But wait. Before you pour this puree over the tart, the other pound of strawberries are thinly sliced and layered in a circular pattern over the cream cheese layer. Spoiler alert: No one will see this beautiful layering but it will create an even layer of sliced strawberries.

Once the puree is poured over the sliced strawberries, the tart gets wrapped in plastic wrap and placed in the refrigerator to set up. Ideally, you should let it rest in the refrigerator overnight. Some recipes call for freezing each of the layers before adding the next one. I didn't find that to be necessary. The refrigerator worked perfectly.

Using a springform pan or a tart pan with a removable bottom enables you to unmold the Strawberry Pretzel Tart onto a platter or cake stand. Giving it a bit more of a celebratory, eye candy finished look.  And definitely helping to identify itself as a dessert! If you don't have either one of these pans, you can always make this tart in a pie dish or even a square or rectangular pan.

This Strawberry Pretzel Tart has all of the nostalgic feels of the ones you may have had decades ago. Only this updated version of the classic with all of its' twists is even better. Especially when finished with some lightly sweetened freshly whipped cream. If, by some chance, you have never had this layered dessert (or salad if you must), there is no better time than now to try it. Especially if you are looking to satisfy any of those sweet-salty-crunchy-creamy cravings you might be having. I should warn you. The contrasting flavors and textures of this tart are highly addictive! 

There may be no better way to celebrate the return of indoor/outdoor gatherings of more than 6 people or family picnics than serving this Strawberry Pretzel Tart. But you really shouldn't wait until. Really, you shouldn't.

Recipe
Strawberry Pretzel Tart
Serves 8-12, depending on how you slice it

Ingredients
Pretzel Crust
4 cups (6 ounces, 176 g) mini-salted pretzel twists, crushed
11 Tablespoons unsalted butter, melted
1/2 cup (100 g) light brown sugar, firmly packed

Cream Cheese Layer
8 ounces (226 g) cream cheese, room temperature
3/4 cup (90 g) confectionary sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

Strawberry Layers
1 package (1/4 ounce) unflavored gelatin
3/4 cup (150 g) granulated sugar
Generous pinch of kosher salt
2 pounds (907 g) fresh strawberries, divided

Optional: 2 cups of freshly whipped heavy cream

Directions
Pretzel Crust
1. Preheat oven to 350 degrees (F). Line a 9" springform pan with parchment paper or use a 9" tart pan with removable bottom. (See notes)
2. In a medium sized bowl, mix together the crushed pretzels, melted butter, and brown sugar until well combined.
3. Press the pretzel mixture into the prepared pans. Pressing some of the crust up the sides of the pan. Bake for 15 minutes.
4. Remove from the oven and let cool to room temperature.

Cream Cheese Layer
1. In the bowl of a standing mixer fitted with a whisk attachment, whip the heavy cream and vanilla until stiff peaks form. Transfer whipped cream to a bowl and set aside.
2. Add the cream cheese and confectionary sugar to the mixer. Whip until smooth, light, and fluffy.
3. Add the whipped cream to the bowl. On low speed, mix until the mixture is smooth and creamy.
4. Spoon the cream cheese filling over the cooled pretzel crust. Smooth the top using an offset spatula.
5. Place in the refrigerator and let chill for at least 30 minutes or up to an hour.

Strawberry Layers
1. Divide the 2 pounds of strawberries in half.
2. Remove the stems from the remaining pound of strawberries and thinly slice lengthwise. Remove the tart from the refrigerator and lay the sliced berries over the cream cheese layer in a slightly overlapping spiral pattern. Return the tart to the refrigerator while you make the puree.
3. Puree one pound of the strawberries in a food processor or blender. Remove 1/2 cup of puree and put in a small bowl. Add the unflavored gelatin to the 1/2 cup of reserved puree. Mix to combine and let sit for 5 minutes.
4. Place the remaining puree, granulated sugar, and kosher salt in a medium sized saucepan. Bring the strawberries and sugar to a bowl, whisking often.
5. Add in the reserved strawberry/gelatin to the pot. Cook for approximately 1 minute or until the gelatin has dissolved. Immediately transfer the mixture to a large measuring cup to let cool. Let the mixture cool for at least 15 minutes (it will be still be slightly warm when poured over the sliced strawberry layer.
6. Return to the tart to the refrigerator. Let the tart set overnight to fully set.

Assembly
1. Make the freshly whipped cream.
2. Remove the tart from the springform or tart pan. Place on a platter or cake stand.
3. Pipe the whipped cream onto the tart. Garnish with some mini-pretzel twists.
4. Slice, serve, and savor. 
5. Store any leftovers in the refrigerator.

Notes: (1) To make the lightly sweetened whipped cream, whip 2 cups of heavy cream and 3-4 Tablespoons of confectionary sugar in a standing mixer fitted with a whisk attachment until stiff peaks form. (2) Use mini-salted pretzel twists or sticks rather than regular sized pretzels when making the crust. 

Classic Margarita

I made two discoveries this past week. The first was a small, beautifully landscaped park located less than five miles from my home. Upon entering the park I was greeted by the intoxicating, heavenly aroma of highly fragrant lilac bushes. If heaven had a scent, it should be either lilac or lavender. Beds of the most glorious tulips, grape hyacinths, and many other spring annuals created a floral mosaic of the landscape. For the hour I meandered on the garden paths, all was right with the world. The second discovery, the one capable of making everything right with the world on a moment's notice, was realizing I did not have a recipe for a Classic Margarita on the blog! Crazy, right? A recipe for the kind of margarita having the ability to make any virtual Happy Hour happier! One not only elevating your margarita making game, but one destined to permanently spoil your margarita loving palate! So all in all, this turned out to be a pretty good week.

We have all had some really good margaritas and maybe more than our fair share of some not very good at all margaritas. If it weren't for the chips and guacamole or the companionship of friends, some of you may only had a margarita in a bar or restaurant. While many of us are longing for the days of returning to the local bar or restaurant experience, we need to fill the void by making margaritas at home. Happy hour doesn't only happen in a restaurant or on a certain night! No! It can happen in the comfort of your home or sitting out in your backyard on any day or days you choose. We may have lost many things in the past two months, but happy hour isn't one of them.

So what's the difference between a good margarita and a great margarita? You know that answer. Yes, it's the ingredients. Great ingredients will give you a great margarita.

So let's start with talking about the tequila. For those of you swore off tequila when you were drinking during your much younger, not legally eligible to yet drink days. I am guessing with a fair degree of certainty your weren't drinking a good tequila. Let alone a sipping tequila. So maybe it's time to discover what a really good tequila tastes like. For those of you whose experience with margaritas comes in the form of frozen ones, well, there is a pretty high likelihood the tequila used to make them isn't a really good one. So maybe the time has come for you to discover what a Classic Margarita tastes like. 

There are many opinions about which is the best tequila to use when making margaritas. Everything from type to maker to personal preference. So I am going to share mine. Normally margaritas are made with a Blanco or Silver tequila. And there are some really great ones out there. But this Classic Margarita is made with a Reposado tequila. A tequila aged in oak barrels. Resulting in creating its' brownish hue and very distinguishable (smooth) taste. Generally considered a high-end, sipping tequila, Reposados aren't often used in a margarita. But this Classic Margarita uses a Reposado Tequila. And just in case you were wondering if all the hype around the Casamigos Reposado Tequila is true. It is. And it's a really, really good one to use when making margaritas (hint, hint).

Now let's talk about everything else that goes into making a really great margarita. Freshly squeezed lime juice, homemade simple syrup (see recipe in the notes), Grand Marnier, and some egg white. Some margarita recipes use Cointreau or Triple Sec. So what's the difference between the two? Grand Marnier is an orange liqueur, classified as a Curacao/triple sec hybrid, made with a mix of Cognac, distilled bitter orange essence and sugar. Cointreau is a style of one of the higher end brands of Triple Sec. If given the choice between the two in a margarita, my preference would be the Grand Marnier for its' more complex, deeper flavor and versatility.

I haven't yet found a bottle fresh lime juice that I love, so I use only fresh lime juice when making cocktails or baking. As the old saying goes 'fresh is always best'.

Last but not least is the egg white. Why use it? No, not because it adds some protein to your drink (but it does), but because it gives your finished margarita a rich, silky, foamy texture. In other words your finished drink is beautiful. I know what some of you are thinking. You are going to skip the egg white. The odds of getting sick from a small amount of the raw egg white doesn't even compare to the odds of getting a virus. So I say, especially to those of you who love eating raw cookie dough, add the egg white. 

To rim or not to rim with salt? That's a typical margarita making and drinking question. The answer is simple. It's always a matter of personal preference. I happen to prefer my margaritas served in a salt rimmed glass. You don't need or you shouldn't buy anything called margarita salt. All you need is some really good sea salt. If, by chance you live or will be traveling to the Southwest or Mexico in the months ahead, look for sea salts coming from the Sea of Cortez. They are the perfect margarita sea salt. Whatever you use for salt, choose a good quality sea salt.

If you don't like rimming your glass with salt, still add a pinch of sea salt to your poured drink. And consider adding a light sprinkle of Tajin, a chili lime, sea salt seasoning. I happen to like my Classic Margarita served in a salt rimmed glass and finished with a pinch of Tajin.

In using these quality ingredients in the amounts listed in the recipe below you will end up with a smooth, complex, rich, sumptuous margarita. Quite possibly it might be the absolute BEST margarita you have ever tasted. You may even want to indulge yourself in having a second one. Remember you are enjoying them in the safety and comfort of your home. 

So now let's talk about how margaritas are made. Usually in either a shaker or a blender. When made in a shaker, ice is usually involved. When made in a blender, ice isn't always involved (unless you are making frozen margaritas). You can make this margarita either way. But don't use any ice if making them in the blender.

So I encourage you to splurge on some really good tequila (like the Casamigos Reposado). Don't get sticker shock when you go to the liquor store. Just think of all of the money you haven't spent going out to Happy Hours or for cocktails with friends. When you do, you won't even blink at the price. Buy yourself some Grand Marnier, if you don't have any. Think of it as an investment as there are so many other things you can make with it. Get some fresh limes and throw away your bottles of margarita mix. Make a fresh batch of this Classic Guacamole and shake up a fabulous Classic Margaritas. 

What Marcel Proust said many years ago is still holds true today. "The real voyage of discovery consists not in seeking new landscapes, but in having new eyes." So I encourage you to make this Classic Margarita. You might discover you actually love margaritas, that a Happy Hour, virtual or with whomever you live with, can still be lots of fun, and last but not least, you might actually acquire a fondness for tequila. Anything is possible. Now more than ever. You just need to be open to possibility.

Recipe
Classic Margarita
Makes just one. But unless you are drinking alone, double this recipe. Better yet, make a pitcher.

Ingredients
1 1/2 ounces Reposado Tequila (see Notes)
1/2 ounce Grand Marnier
1/2 ounce simple syrup
1 ounce freshly squeezed lime juice
1 teaspoon egg white
Finishing sprinkle of Tajin
A pinch of Sea Salt for topping the margarita or more for finishing the rim
Optional: Slice of lime

Directions
1. In large shaker filled with ice, add in the tequila, Grand Marnier, simple syrup, lime juice, and, if using, the egg white. 
2. Shake vigorously for 15-20 seconds. (Note: Alternately, if making more than one margarita, make in a blender but don't add ice to the blender.)
3. Pour in ice filled OR sea salt and ice filled glasses. Add a pinch of sea salt and very light sprinkle of Tajin. Garnish with a lime slice. Sip and enjoy!

Notes: (1) Casamigos Reposado Tequila was used to make these Classic Margaritas. Use your favorite Reposado or use a Blanco, but whatever you use, make sure it's a really good tequila. I like the Casamigos Repasado Tequila. (2) To make a simple syrup, add equal parts of water and sugar into a saucepan. Bring to a boil until the sugar melts. Remove from the stovetop and let cool completely. Store your simple syrup in a jar in the refrigerator. It lasts for weeks. I usually make a batch using 1/2 cup of water and 1/2 cup of granulated sugar. (3) You can make a pitcher of these Classic Margaritas, however, make it right before you are ready to serve. Do not refrigerate and do not add any ice cubes to your pitcher. Use a blender without filling with ice cubes instead of a shaker if making a large batch. (4) Tajin is a seasoning usually found in the ethnic section of the grocery store. 

Lilacs in bloom, Lilicia Park, Lombard, IL (May 2020)