Warm Mocha Tart



Open a modest bottle of red for this, or use wine left from a party. It's even ok to mix different kinds…no one will know.

Pour red wine over whole or halved ripe strawberries, adding about 2 tablespoons of sugar (to taste) per cup of wine and a squeeze of lemon juice. Macerate at room temperature for up to an hour, and then chill for up to an hour. Serve the fruit with some of it’s liquid.
Here is the bonus: 
After the strawberries are gone you may have lots of liquid left in the serving bowl. Simmer it until it has thickened to a syrupy sauce. Serve over vanilla ice cream, with or without new fresh strawberries. 
Photo by Sang An


For more ideas for strawberries, see recent and upcoming posts.  Also see my new book, Sinfully Easy Delicious Desserts(Artisan 2012) by Alice Medrich, page 48. 

Cocktail time at last!

Several years ago I celebrated the publication of my new book, Pure Dessert, with a party at the Hangar One/St. George Spirits Tasting Room. Better still (so to speak) the party was not actually in the tasting room, but in the hangar in front of the gorgeous copper still.  So chic yet industrial, and of course it smelled divine in there. Obviously we drank cocktails with all of the desserts. Two of them featured ripe strawberries.


By Bay Area writer and mixologist, Lou Bustamante

1 muddled ripe strawberry

1/2 ounce lemon juice

1/2 ounce simple syrup

1 1/2 ounces Hangar One Mandarin Blossom Vodka 

1/4 ounce St. George Absinthe Verte

Shake all of the ingredients with ice, strain and serve up, in a martini glass. 


By Voka Vixen, Andie Ferman

1 1/2 ounces St. George Single Malt Whiskey (or a non-peaty single malt of your choice)
1/4 ounce lemon juice

1 muddled ripe strawberry

Dash of simple syrup

Shake all of the ingredients with ice, strain and serve up, in a sour glass. 

For more ideas for strawberries, see recent posts.  Also see my new book, Sinfully Easy Delicious Desserts(Artisan 2012), page 48. 

Does anyone else remember brunch in 70’s?  Yes, quiche was there, and very chic indeed.  But I especially remember this seriously simple and delicious dessert: a bowl of ripe strawberries was served, flanked with a dish of sour cream and a dish of brown sugar. Guests dipped a berry into the sour cream then into the sugar.  Finger food!  In more formal circles than ours, I suspect that each guest had their own little plate…

Either way, you can recapture and elevate this lovely retro dish by trading in ordinary brown sugar for dark muscovado sugar (one of my obsessions).  Stick with the sour cream (who doesn’t love sour cream?) or swap it for crème fraiche, or labneh, or drained yogurt, or any other slightly tangy or tart fresh cheese or cultured milk.  Could anything be easier?

For more things to do with ripe strawberries, see recent and upcoming posts.  Also see my new book, Sinfully Easy Delicious Desserts(Artisan 2012) by Alice Medrich.




Make sorbet without an ice cream machine? No cooking either? You can prep this sweet and refreshing dessert in fewer minutes (not counting freezing time) than it would take you to go out and buy it. It’s also a perfect way to use those delicious leftover berries that no longer look party fresh. Preserves instead of sugar syrup contribute a smooth texture and complex flavor. Serve the sorbet plain or with a little whipped cream or a dab of crème fraîche right from the carton. Oh, and yes, you can skip the balsamic vinegar; just replace it with water. That’s it.

Makes almost 3 cups
1 pound (4 cups) ripe, flavorful strawberries
½ cup plus 2 tablespoons strawberry (or raspberry) preserves

Pinch of salt

A small lemon

2 teaspoons fresh lemon juice, or to taste

4 teaspoons balsamic vinegar, or to taste

¼ cup water


Food processor or blender

Rinse and hull the berries and put them in the food processor or blender with ½ cup of the preserves and the salt. Finely grate zest from half of the lemon into the processor bowl. Puree until smooth. Add the lemon juice, vinegar, and water and pulse to mix. Taste and add the remaining jam as necessary for sweetness and adjust the lemon juice, vinegar, and salt if necessary. The puree should taste a bit sweeter than you think it should and have a little zip to it.


Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.


Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. 



It may be frozen enough to serve right out of the food processor, or you can scrape it into a container and return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a time.
For more ideas for strawberries, see my new book, Sinfully Easy Delicious Desserts(Artisan 2012) by Alice Medrich, page 48.


I know. No one really needs a recipe for serving ripe strawberries topped with whipped cream, right? But I thought I would start with my basics (Alice’s Rules, so to speak) and let everyone take it (or not) from there.   

The strawberries:Start with great tasting berries. Don’t assume that the biggest strawberries are the best; the big guys are often the least tasty and odd shaped and odd sized small ones are sometimes spectacular. Great strawberries don’t need to be sugared, and unless you prefer otherwise, and you needn’t sweeten the cream either! If you don’t shop at a market (or farmers' market) where tasting is assumed, ask for a taste before you buy. You will be surprised at how often you will get a “yes”. Make friends with that farmer or produce person, you are going to need him/her (and a knife) later, when melons are in season!
Here’s how to keep ripe strawberries in good condition for several days: when you get home from the market pick through and discard any berries with a moldy or otherwise rotten spot. Spread berries (without rinsing them) in a single layer on a double layer of paper towels in a shallow container. Cover the berries with another paper towel. Cover and refrigerate the container. They should last for several days this way. Rinse and hull berries as you need them
The cream: Use great cream. Look for only one ingredient on the carton or bottle: cream. Don’t buy pre-sweetened cream or dairy topping or cream in an aerosol can (yes, I know how much fun that can be…but save it). The best tasting cream is not ultra-pasteurized nor is it stabilized with carrageenan (or anything else). Ultra-pasteurized cream has the faint flavor of canned milk and carrageenan produces a silky texture at the cost of flavor…
If you add vanilla extract to your cream, use pure (not artificial) extract. Don’t believe anyone who says no one can taste (or smell) the difference. Vanilla is nice, but not essential to good whipped cream. 
If you sweeten your whipped cream, use granulated rather than powdered sugar. Powdered sugar tastes faintly of the starch that is added to keep the sugar from clumping. Adjust the sugar towards the end of beating; sweetened cream tastes less sweet when it is fluffy than when it is fluid.
Reminder: Cream must be very cold or it will not whip properly: it will either refuse to thicken or it will curdle. If you are just back from the store and the cream has been in your shopping basket and car for a while, refrigerate it again before you try to whip it. Start with a chilled bowl and beaters for a little extra whipped cream insurance!
Whipping the cream: Using chilled beaters (or a hand held whisk), beat 1 cup of cream with ½ teaspoon or more vanilla (if using), in a chilled bowl until it holds a soft shape. Gradually add 2-3 teaspoons sugar (to taste), and beat until it holds a good shape but is not too stiff.






For more things to do with strawberries, see upcoming posts. And see my new book, Sinfully Easy Delicious Desserts(Artisan 2012) for more strawberry ideas and ten ways to flavor whipped cream!