California Strawberries
The Ripe Ingredient
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Strawberry and Lemon Cake Kabobs
1 qt. canola oil
As needed - tempura batter
As needed - lemon kabob cake
12 large juicy strawberries, stemmed
1 qt. strawberry ice cream
As needed - warm vanilla sauce
As needed - strawberry coulis
As needed - confectioners sugar
Lemon Cake:
1 tsp. unsalted butter
1 tbsp. all purpose flour
6 oz. cake flour
1 tsp. baking powder
1/8 tsp. baking soda
A pinch of salt
3 oz. buttermilk
2 tsp. lemon zest, finely minced
2 tsp. Meyer lemon juice
3 oz. unsalted butter, softened
8 oz. granulated sugar
2 large eggs at room temperature
Directions for Lemon Cake:
Heat oven to 375 degrees. Coat inside of a cake pan with the melted butter, dust with all-purpose flour, reserve. Combine cake flour, baking powder, baking soda and salt in sifter; sift onto a sheet of parchment paper; reserve. Combine the buttermilk, lemon zest and lemon juice in a bowl, reserve. Set mixer with whip attachment. Place butter and sugar in a mixing bowl and set under mixer; beat at medium speed until light and fluffy; add egg; beat until fully incorporated. With mixer set at low speed, add the flour mix; beat until smooth. Add the lemon mix; beat until smooth. Transfer batter to cake pan and place in oven. Bake until golden - about 35 minutes. Remove from oven; cool and remove from pan. Yield - 1 Cake
California Strawberry Compote:
1/2 cup California strawberries, stemmed and cut in segments
1 tbsp. granulated sugar
1/4 tsp. Meyer lemon juice
1/4 tsp. Tahitian vanilla
Directions for California Strawberry Compote:
Place 2 tablespoons of strawberries in a medium bowl. Add the sugar and mash the mixture until smooth. Add remaining strawberries, lemon juice and vanilla; stir to combine. Cover and let them macerate for several hours to marry flavors before using.
Yield - 1/2 Cup
Tempura Batter:
1 cup ice water
1/2 cup all-purpose flour
1/2 cup rice flour
A pinch of salt
1 large egg
1/4 cup corn starch
1/8 teaspoon baking powder
Directions for Tempura Batter:
Combine all ingredients in a non-reactive bowl; whisk until very smooth; cover and reserve in refrigerator.
Yield: 2 1/2 cups
Warm Vanilla Sauce:
4 large egg yolks
2 oz. granulated sugar
1 cup heavy cream
1/2 - Tahitian vanilla bean, split
Direction Warm Vanilla Sauce:
Set mixer with whip attachment. Place eggs and sugar in a mixing bowl and set under mixer; beat at medium speed until light and fluffy. Place cream and vanilla bean in saucepan over medium heat; bring to scalding point. With mixer set on low, slowly pour the cream into the yolk mixture. Place the mixing bowl over simmering water; heat slowly, stirring constantly - do not over heat or sauce will break. When cream is thick enough to coat the back of a spoon remove from heat and reserve, keeping warm.
Yield: 1 1/2 cups
Strawberry Coulis:
1/2 cup fresh strawberries, stemmed and cut in segments
1 tbsp. granulated sugar
As needed - Meyer lemon juice
Directions Strawberry Coulis:
Place strawberries and sugar in food processor. Process until smooth. Strain through fine China cap into clean container. Season to taste with lemon juice. Cover and refrigerate.
Yield: 1/2 Cup.
Directions
Heat canola oil in a deep skillet to 350 degrees F. Place tempura batter in a shallow bowl. Cut pound cake into 1" diameter cubes. Place the pound cake onto skewers - alternating 3 pieces of cake with 3 fresh strawberries. Repeat process until you 8 skewers. Dip 4 skewers in the tempura batter and fry until golden brown; drain on paper towels. Repeat process with remaining kabobs. To serve: place 4 mini scoops of strawberry ice cream in the center of each large chilled plate; arrange two kabobs on top of ice cream; drizzle the vanilla sauce and strawberry compote around; dust with confectioners sugar; serve immediately. Yield - 4 Servings
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