While we’re on the theme of excellent dishes to bring to barbeques/potlucks, both of these fit the bill. I hope you’ve been checking out your local farmer’s market recently, and if you have you probably have lots and lots of strawberries (and not too much other fruit yet, unfortunately). The first dish, a strawberry-balsamic flatbread-y thing, is awesome because it allows you to use up those strawberries even if you don’t want to make a dessert! The dough was also so much fun to work with– really pillowy and soft, it was very easy to knead, so don’t be put off by that. I did end up thinking the bread was a little dry, however– I might reduce the baking time next time. I also don’t think the bread itself would suffer from adding a few more flavorings (though this could be because I forgot to add the salt till the last minute. D’oh). But even as is, this was a delicious addition to a potluck my friends and I had last week.
The second dish is a super simple strawberry cake. Though it takes a little time to bake, it’s perfect if you want a dessert to use up a ton of berries and wow your friends (or yourself), without spending a long time messing with pie crusts or anything like that. My batter was a little thick and absolutely COVERED in berries, so I was a little unsure that it would rise up as shown in Deb’s pictures, but it turned out looking absolutely amazing. My one tip would be to layer up more on the edges than in the middle… the middle became basically a pool of strawberries on my cake, which was delicious but perhaps not optimal.
So hurry down to the farmer’s market (or, ok, the supermarket) and snap up some strawberries before the season’s over!
Strawberry Balsamic Flatbread with Goat Cheese (Adapted from Joy the Baker)
Equipment: baking sheet
5 teaspoons (about 2 packages) active dry yeast
1 cup warm water
3 cups of flour, divided into 1 cup increments
3 tablespoons olive oil, plus extra for drizzling
3 tablespoons sugar
1 1/4 teaspoon salt
zest 1 orange
1 cup thinly sliced strawberries (less than a pint)
coarse sea salt
1/2 cup goat cheese
1 tablespoon fresh mint or basil
In a large bowl, sprinkle the yeast over the warm water. Stir with a fork to dissolve and break up any clumps. Add one cup of flour and blend together until smooth (can use the fork). Cover with a tea towel and set in a warm place to rise for 1 hour. If your oven has a “proof” setting, and there is no warm place in your house, you can use this.
After the mixture has risen, remove the covering and stir in 3 tablespoons of olive oil, sugar, and orange zest. Add one cup of flour and stir to blend. Add the remaining cup of flour and salt and work together into a dough with a wooden spoon or your hands.
Place dough on a lightly floured surface and knead for 5 minutes. If the dough is too sticky, add up to 1/3 cup more flour and knead. Dough will be slightly sticky, and that’s alright.
Clean out the large bowl and coat with 1 teaspoon olive oil. Place dough in the bowl, and flip it over so that it’s entirely coated in oil. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch the dough down and knead for just a minute, before pulling and stretching the dough into a 16×9-inch rectangle (a little smaller than a standard baking sheet). Place on a greased baking sheet and let rise, uncovered, for 30 minutes.
Place a rack in the center of the oven and preheat to 375 degrees F.
When dough has risen, use your fingers to make random indentations in the puffed dough. Drizzle with olive oil (carefully, it is difficult to not have it all go in one place!). Top with sliced strawberries, and sprinkle with coarse sea salt. Bake bread for 30 to 35 minutes, until golden, crisp and baked through. As noted above, if you want it a little softer, perhaps bake for a little less time. If one side is browning faster than the other, rotate the pan once, halfway through baking.
Remove from the oven and allow to cool for 10 minutes. Chop mint or basil and crumble goat cheese. Drizzle with balsamic vinegar, and then sprinkle with herbs and goat cheese. Slice into twelve pieces with pizza cutter. Serve immediately, it only really keeps for a day.
Simple Strawberry Cake (Adapted from Smitten Kitchen)
Equipment: Electric mixer (hand or stand), 9 or 10-inch springform or cake pan, or 10-inch pie pan
1 1/2 cups all purpose flour (can substitute 3/4 cup for barley flour)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
6 tablespoons unsalted butter, at room temperature
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound (450 grams) strawberries
Method: Hull and halve the strawberries, set aside. Butter your 9 or 10-inch springform/cake pan, or 10-inch pie pan (or 9-inch deep-dish pie pan).
Preheat the oven to 350 F. In a small bowl, whisk together flour, salt, and baking powder. Set aside. In a larger bowl, beat butter and one cup sugar together with an electric mixer until pale and fluffy, about three minutes. Mix in egg, milk, and vanilla until just combined. Mixture may look slightly curdled, this is fine. Add dry mixture gradually, mixing until just smooth.
Pour (or spoon, in my case) into prepared pan. Spread mixture evenly, if needed, and arrange strawberries on top, cut side down, in as close to a single layer as you can get. (I had to overlap them a bit, and ended up using just shy of a pound because I felt there were enough on there.) Sprinkle remaining two tablespoons sugar over berries.
Bake cake for 10 minutes, then reduce oven temperature to 325 F and bake for another 50-75 (my time) minutes, until golden brown and a tester comes out free of wet batter. I found I was still getting some crumbs sticking to my tester after quite a long time, but eventually decided that was just due to the moistness of the cake. Let cool in pan on a rack, and serve. It should keep for two days, lightly covered, at room temperature.