It’s official, preserving season has begun. So far, we have pickled asparagus, garlic scapes, sauces for the barbecue and a load of strawberry jam. Other than children’s laughter, my favourite sound is the familiar “ting” of the jar. The message says, “I’m ready, when you are!”
Katherine certainly had fun making the jam today. The huge pots on our lovely new stove would give any baker a spring in their step. When I saw how many strawberries we had, I was reminded of a banquet we once catered: 250 champagne flutes and too many strawberries to mention. Then there was the question, “will there be enough berries?” Thankfully there were, although we did make the zabaglione twice that night.
I didn’t realize it back then, but this is also a great gluten-free recipe. It was rare to encounter a celiac at that time, but this works well for today’s needs and is so simple. I would suggest a simple meringue, macaroon or biscotti for a bit of crunch. Enjoy your summer and the local foods that are right around the corner.
1 lb strawberries, quartered (3 cups)
4 large egg yolks
1/4 cup sugar
1/4 cup ice wine
Divide strawberries among 6 stemmed glasses;
Beat together yolks, sugar, and ice wine in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 3 to 4 minutes;
Spoon over strawberries and serve immediately.