September 10th, 2015. That was a crazy day. Something happened in the universe and all things that were weird, strange, insane, mean or embarrassing worked their way to me on that day.
This bad day started with plagiarism of my photos on Facebook. Then I found out my 17 years-old poodle was pooping blood and nobody thought it was a good idea to call the vet. But my day wasn’t over. I still had a fight with a security officer in my workplace, because of no reason whatsoever, when he just decided to be almost yell at my face when I tried to talk him down. I got scared to even cross the reception of my job because of him.
There was also a comment made by one of you that made me very upset. I think I was already a bit shaken by the horrible day I was having. Comments like that don’t usually get to my nerves. But this time, it was deep.
Nonetheless, the day wasn’t over. I almost crashed the car and I also managed to spill water from the toilet twice on my pants, thanks to the flush.
Definitely, September 10th, 2015, was one of the worst days I’ve had in quite some time. If it seems like not many weirdness for you, understand that my last few years have been very good and happy, so to have a day filled with, well, shit, is awful.
It’s strawberry season in Brazil and I decided to make some more strawberry cupcakes. I needed a strawberry puree for the recipe, so I decided to make a better puree than just processing strawberries.
This puree can be used in any cake or cupcake recipe, for batters or frostings. The technique developed by the one and only cake mistress Rose Levy, captures perfectly the flavor of strawberries.
You can also use this puree for your breakfast, mixing it with some yoghurt, or making pink lemonade. Enough with the super industrial sugary yoghurts, now you can have your own!
Homemade: Strawberry puree
a.k.a the best strawberry puree of your life
Yields: 1 1/4 cups, or more
Recipe by the diva Rose Levy Beranbaum.
600g fresh strawberries
2 teaspoons lemon juice, freshly squeezed
1 – Using fresh strawberries, you will need to freeze them a whole night, and then thaw them back. I know, sounds stupid. But this step is required so we can break down the cell membranes of the strawberries so they can release more juices. So freeze your strawberries an entire night, then remove them in the morning, leave them to thaw in a colander over a bowl. In the middle of the afternoon, they should be ready.
2 – Press the strawberries against the colander to remove all juice possible. Do this with moderate strength as we don’t want their skins or seeds to go through the colander, but we do want all the juice. You will have approximately 1 1/4 cups of juice after this process. Set aside what’s left in the colander – like shown in the picture.
3 – Transfer the juice to a big pan, with high sides, and cook on médium to low, stirring constantly, until you get 1/4 cup of the juice. Don’t leave the pan and walk away, or the juice might burn. It deserves your attention.
4 – When it reduces enough, remove from the heat and let it cool down. Meanwhile, process the rest of the strawberries until you have 1 cup of puree.
5 – Add the reduced juice when it’s colder and the lemon juice. Process again to incorporate everything and it’s done!
– You can use frozen strawberries, same quantity. In fact Rose tells you they are better for this technique and you have one less step to follow.
– Instead of cooking the juice on the stovetop, you can microwave it in a glass bowl with high sides until you have the same amount: 1/4 cup. I don’t know the exact time because I made it only in the stovetop.
– This puree lasts for 10 days in the fridge or over a year if frozen. Yes, a whole year. And you can thaw it, get just a bit, then freeze it again without changes of texture and flavor.
– My strawberries were so sweet I didn’t see the need to add sugar. Besides I was using it for a cake recipe. But if you want this puree to be sweetened, add 40g of sugar and see it it’s to your liking. If not, add more.
– The lemon juice helps accentuate the strawberry flavor. No, it doesn’t get lemon flavor.
When was your last bad bad horrible day?