Episode 69 – “Strawberry Sky”

Posted: October 23, 2016 in Season 6
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Clotted Cream

Though I heard of clotted cream, I had never had it before I made it for this episode of Good Eats. And, as recipes go, it does not get easier than this one. Place a paper coffee filter in a coffee filter basket, setting it over a bowl or measuring cup. Or, you can do as I did and use a Chemex coffee maker. Pour cream into the filter, filling it almost to the top.

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Cream poured into paper coffee filter, allowing whey to drain into container below.

The key here is to use cream that is not ultra-pasteurized. I actually used raw cream.

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Raw cream.

Refrigerate the cream for 6-8 hours, allowing the whey to drain into the bowl, while leaving the thickened cream in the filter. Scrape the sides of the filter every two hours with a spatula until you have cream that is the consistency of softened cream cheese.

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Cream after being refrigerated for several hours.

Serve the clotted cream with fresh strawberries.

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Clotted cream with fresh strawberries.

I thought this was fun and easy to make, and the unsweetened cream paired well with sweet berries. I think I will make this again when the weather gets warm. Next time, I will probably opt for pasteurized cream, rather than raw, because the raw cream had a bit of an animal-like flavor. I served Alton’s clotted cream with the following recipe for macerated berries.

Macerated Strawberries

My mom used to make macerated berries quite often, but her version was quite different from Alton’s. While Alton’s version is wine-based, Mom’s version simply used balsamic vinegar and a little bit of sugar and black pepper. Mom usually made these in warmer months, serving them as a light dessert after dinner. Trust me… balsamic vinegar pairs wonderfully with strawberries. For Alton’s macerated stawberries, pour a bottle of red wine into a large bowl, adding two pints of hulled/sliced strawberries.

Note:  Alton has an excellent trick for hulling strawberries – simply use the star tip for a decorating bag, twisting it into the top of the berry and pulling the hull out. Works great!

To the berries, add 1/4 C orange blossom honey, 1 t lemon zest, and 1 t black pepper. If you want softer berries, also add 1 1/2 C sugar (I added the extra sugar, as Alton indicated that you want softer berries for the next recipe).

Marinate the berries for two hours before serving.

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Berries after marinating for 2 hours.

I reserved half of these berries for the next recipe, while we ate the rest of these with Alton’s clotted cream. These berries were quite tasty, though I will say the dominant flavor was that of the wine. I have to admit that I would choose Mom’s macerated berries any day over Alton’s. So, if you want good macerated berries, try Alton’s. If you want great macerated berries, try Mom’s.

Strawberry Pudding

Of the recipes in this episode, this is the one I most excited to make. It just looked like it would be fun. For this one you’ll need 1/2 a recipe of Alton’s macerated strawberries and 16 slices of potato bread, with four of the slices buttered on one side (I halved this recipe since I only needed two servings).

You will also need four 13.5-ounce cans with both ends removed, along with four of their lids. Finally, you need four full soda cans and a sheet pan lined with parchment paper. To begin, use the empty cans to cut a round out of each slice of bread. Cut the buttered slices last, leaving the rounds in the bottom of the cans, butter side up.

Top each buttered round with ~2 T of macerated strawberries, topping with another layer of bread. Alternate the berry and bread layers, finishing with bread.

Place the can lids on top of the last bread layer and weigh the lids down with the full soda cans. Refrigerate the cans for eight hours.

Transfer each can to a plate, using a spatula. Carefully slide each can off, and remove the can lid. Pipe whipped cream or serve clotted cream on top of the puddings.

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Strawberry pudding after removing can/lid. Topped with clotted cream.

These were fun to make, super easy, and pretty. And, honestly, you could make this with any fruit. I am not quite sure why this dessert is called a “pudding,” but we really enjoyed it. This is one I will be making again for sure. We don’t have kids, but I would imagine kids would really have fun with helping to make this too.

Glazed Strawberries

This recipe is not posted online, but Alton prepped these berries in the episode. Using an unfolded paperclip, pierce the big end of a strawberry.

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Unfolded paperclip in a strawberry for dipping.

Dip each berry in 1 C of apricot preserves melted with 1 T orange liqueur.

Let the berries cool slightly. Devour.

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Glazed strawberries.

These were easy and really delicious. They are sweet and slightly tart, with just a hint of orange. They also look super pretty, as the glaze gives the berries a very nice sheen, enhancing their red color. These would be super pretty on a plate at a party. I highly recommend these.

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