Say that title five times fast! I don’t include recipes often, but this one is so good you’ll want to make about four of them in the first week! At least that’s what I did. It’s a recipe I’ve adjusted slightly from the Food52 Website, called “Strawberry Balsamic Spoon Bread with Poppy Seeds.”
SUBLIME SUMMER STRAWBERRY SPOON BREAD
Balsamic Macerated Berries
1 pint strawberries, hulled and halved
2 tablespoons balsamic vinegar
2 tablespoons honey
1 pinch gray sea salt
3 tablespoons unsalted butter, cut into small chunks
1 cup all-purpose flour (I use gluten-free flour)
3/4 cup milk
1 1/4 teaspoons baking soda
1/4 teaspoon gray sea salt
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon poppy seeds
1/2 cup sugar
Place berries in a bowl with vinegar, honey, and salt. Let macerate for 30 minutes.
While berries are macerating, preheat the oven to 350° F. Place butter in a 9-inch pie tin, then place the tin in the oven. Once the butter melts and is starting to get a bit brown, take it out.
Combine all other cake ingredients and stir well, mixture should be mostly lump free but this should all be done by hand, no need for a mixer. About forty good stirs. Pour cake batter into the pie tin containing the melted butter. Do not stir! Spoon berries and juices over the batter.
Bake cake for 25 to 30 minutes. Serve warm or cold, topped with ice cream or whipped cream. Personally, I like it naked, or with a light dusting of confectioners sugar. ENJOY!
What’s your favorite summer recipe?