Strawberry Goat Cheese Bruschetta - Wine Flight Pt. 1

also known as:
"This Will Leave You Speechless Bruschetta"
No jokes! Strawbs, goat cheese, basil, and balsamic? It's genius, really.
And aren't they such little beauts?
They were so pretty for Christmas, but would be even better in the summertime, when strawberries are in peak season here.
I understand if you can't wait.
I couldn't either. 

Brown Butter Banana Strawberry Bread

I love baking bread. I adore bananas in desserts. Strawberries are in season, and completely irresistable. And who can say no to the insanely good smell of browned butter sizzling in a pan?
When I found this bread recipe on Joy the Baker's blog, there was no doubt in mind I had to make it, and as soon as possible. Who would've ever thought of adding strawberries to banana bread? Not me. Delicious. Genius. SO YUM.
Thank you, Joy. You are a goddess in my mind.

Brown Butter Banana Strawberry Bread
(inspired by The Amateur Gourmet)

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries.


Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Strawberry Rhubarb Shortcakes

When I was in third grade, my parents announced to my brother and I that we were moving for the first time. I don't remember this news being very tragic to me at the time; although when it comes to my younger years my memory is a bit blurry. Sioux Falls, South Dakota would become our new home for only about 18 short months. If it weren't for the extreme weather, I'd say Sioux Falls truly had it going on: great neighbors, amazing friends, community swimming pool, bike paths, and most importantly, an epic big blue house.

Justin and I had our own unique rooms, with different colored carpet, built in cabinetry with space for a television, window seats, etc. Our bathroom was big and had TWO sinks, so we didn't have to share; we were in heaven. We were thrilled about all of us, but I can honestly say we were probably most excited over the laundry shoot. I don't know why a nine and ten year old thought a laundry shoot was so enthralling, but we truly did find it fantastic!
While the inside of the house was something to write home about, the backyard looked like something out of a Better Homes & Gardens magazine: a patio, flowers upon flowers upon flowers, trees, a huge open grassy area, and a cute little garden. What more could you ask for, really?
If my memory serves me correctly, the two vegetables we yielded the most from were green beans (of course I would remember those) and rhubarb. This is where my love and appreciation for rhubarb all started. Mom would use it from the garden and make strawberry rhubarb pies, and still to this day that it my favorite kind of pie.
After eating Cupcake Royale's cupcake of the month, I felt inspired to use rhubarb, and knew I could find it local and organic at the Ballard Farmer's market. Low and behold, I found some amazing looking "strawberry rhubarb" and I also bought a pint of fresh strawberries then went to work to find the perfect recipe.



I decided on a Strawberry Rhubarb Shortcake recipe from Bon Appetit, which consists of baking homemade sweet biscuits and a strawberry rhubarb compote. I also bought whipping cream and whipped it up myself, sweetening it using pure vanilla extract for topping.

Strawberry Rhubarb Shortcakes:

Compote
4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 tablespoons water
2 tablespoons strawberry preserves
1 teaspoon minced orange peel
1/4 teaspoon ground allspice
1 1-pint basket strawberries, hulled, thickly sliced

Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.


Biscuits
2 1/4 cups all purpose flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1 1/2 tablespoons minced orange peel (orange part only)
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 3 tablespoons chilled whipping cream

Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.

Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.

Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly.

I cut the biscuits in half and warmed them in the microwave for 25 seconds, then spooned the cold compote on top and a dollop of whipped cream.
This truly is an incredible dessert.



PS. Please resist the urge right now to laugh/judge/scoff at my "whipped" cream. I know it looks pathetic, but this was after it sat a day in my fridge AND I only whipped for like 5 hours BY HAND in the first place. Sheesh.