TASTY BITES // buttermilk pudding + strawberry coulis

OK folks, this one is urgent! So, hopefully you read fast, otherwise it might be too late. It’s July. And this is the golden hour; that small window of opportunity when amazing things happen to otherwise normal produce. Sure, you can get supermarket tomatoes and corn-on-the-cob in November. But how do they taste? Ah ha! Trick question! The answer is, they have no taste! Especially if you compare these shamefully bland and mealy specimens to a bushel of their freshly picked counterparts from July and August. They are not even in the same league! So, despite the efforts of science and all of its modern conveniences, they will never best mother nature in the veggie department! Sunshine>Greenhouse.  Got it? Good!

Sorry, we’re getting slightly off track here. In fact, this recipe doesn’t even have anything to do with corn or tomatoes! But, it does have to do with appreciating the amazing qualities that you can only get from produce that is truly “in season”.

As far as fruits that hit their peak quickly and then fade away, strawberries probably take the cake. The window to pick these guys at their best is only a few weeks. Every year we go to our favorite “U-Pick” farm just outside of town and load up a couple flats before they are gone. As soon as we get home (or sometimes before) the feasting begins. It’s always the same thing, “they are so sweet!” and “can we have these for dinner??” or just “oooohhhhmmmmm!” It’s the simplicity of the berries that is always so striking. You don’t have to do much of anything to make them taste incredible.

So, that’s what this recipe is about. Showcasing all that natural strawberry goodness! I suppose that you could argue that no recipe is even necessary, and that if you really wanted to get the full “golden hour” effect you should just cut up some strawberries and go to town. And while that may be true, we also happen to really really like pudding! Who doesn’t!? The pudding itself is intentionally basic—really creamy and just a little tangy. The perfect accompaniment to those little red beauties! Plain and simple…just how we like it! So, go ahead and try it already, before it’s too late!

buttermilk pudding

1 cup heavy cream
1 cup buttermilk
1 tsp gelatin
1 tsp vanilla
1/4 cup sugar
 Add gelatin over 1/4 cup of cream in a small bowl and let soften, about 1 minute. Add remaining 3/4 cup cream, vanilla and sugar and bring just to a boil over medium heat, stir until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quickly cool mixture in freezer or ice bath, stirring occasionally. Let mixture cool,  but not become thick, about 5-10 minutes.

Stir in buttermilk, strain through a fine-mesh sieve into a large bowl , discard solids. Pour into serving cups and chill until set. That is, if you can wait that long.Top with coulis and additional strawberries.

*recipe adapted from epicurious

strawberry coulis

2 cups strawberries + additional for garnish
1 tsp lemon juice
2 Tb water
Zest of 1 lemon
1-2 Tb sugar

Combine all ingredients in processor or blender. Mix until liquified, strain through sieve to remove solids.

ENJOY! We’ll see you next week.

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