Monday, June 21, 2010

Local Strawberries: Full Sugar Jam and Non...and Dairy Free Ice Cream





Photos (Lexi Van de Walle): Sterilized Canning Jars, Sugar and Strawberry Jam in a Pot, Ina Gartner's Strawberry Jam in a Jar, Locavore Corn Muffins, Sugar Free Strawberry Jam

I've been traveling a bit - Burlington/Shelburne, Vermont for the Slow Money National Gathering and Toronto and Jacksons Point in Canada, and on to Niagara Falls and Buffalo for a mini-vacation. Now, I am catching up and "retro-posting" including from before my trips.


The strawberries this year from Hanks Farmstand in Southampton and Nurel's in Hampton Bays got me cooking up a storm -- sweet, juicy and very fragile and local berries. I am hoping these farms still have strawberries when I head out east again on Thursday.

Two sorbets -- Strawberry, Black Pepper and Balsamic and Coconut Milk, Strawberry and Honey Dairy Free Ice Cream (recipe below) and two jams -- one full sugar and no pectin jam recipe courtesy of Ina Gartner of East Hampton's Barefoot Contessa fame (I suspect she mastered this recipe using East Hampton's local strawberries) and the other strawberry jam made with splenda and Sure-Jell pectin. Both jams are delish -- although my pectin didn't do a great job at making jammy jam -- it came out more like a low calorie sauce that is delicious over vanilla ice cream and lemon sorbet.

I can't seem to get enough jam or corn muffins to go with my jam. My homemade corn muffins made with Cayuga Pure Organic's ground cornmeal and local Hamptons honey are pop in your mouth good and wholesome. I also have my sites on a jelly omelet which is simply heated sweet jam used to fill an omelet.

RECIPE
Locavore Strawberry Coconut Dairy-Free Ice Cream



Photos (Lexi Van de Walle): Strawberries galore; coconut milk and honey comb

Ingredients

1 quart local strawberries, cut in half

1-14 ounce can of light coconut milk or regular coconut milk

2 T local honey -- I used honey comb


Put all ingredients in a food processor (or heavy-duty blender). Puree until smooth. Pour into your ice cream machine and follow manufacturers directions. Makes about 1 quart of ice cream.

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