The Feathered Nest

The softer side of MaisonBisson

Summer Infatuation May 23, 2009

Dessert 

I am one of those who tend to believe that there is nothing better than chocolate. This applies especially to ice cream. A simple scoop of vanilla covered in hot fudge or good old Hershey’s chocolate sauce is hard to beat. It has been my steadfast companion for many years. However, I may have found a new crush. I am calling him StrawBlueBarb Compote. He is a flirt. He is starts off sweet but there is a tangy bite to him. He is complex and a little naughty. I am smitten and I can’t get enough. This morning I smeared him all over my buttermilk pancakes. I am obsessed.

To taste my crush yourself, just follow these simple steps.

You will need:

  • a pint of strawberries
  • about 5 stalks of rhubarb
  • a cup of blueberries
  • 3/4 cup of sugar
  • 2 teaspoons of cornstarch
  • 1 teaspoon of vanilla
  • 3 tablespoons of triple sec

Step-by-step:

  1. Remove the tops and quarter a pint of strawberries.
  2. Take about five stalks of rhubarb, not too thick, and cut into half inch pieces.
  3. Set aside about about a cup of blueberries.
  4. Then in a heavy bottomed sauce pan, place 3/4 cup of sugar and 2 teaspoons of cornstarch. Whisk then together.
  5. Put it all the berries and rhubarb and mash it all up a bit.
  6. Then add in a teaspoon of vanilla and 3 tablespoons of triple sec.
  7. Turn the heat to medium and cook, stirring occasionally, until rhubarb reaches desired doneness. I went about 18 minutes.
  8. Let it cool a bit so you don’t burn your tongue and then find something (or someone) to pour it on.

I just clandestinely savored a cool spoonful from the fridge. Don Henley’s Boys of Summer swirls through my head. Don’t tell chocolate.

 

Celebrate Independence Day With A Drink July 4, 2007

Strawberry Daiquiri.Ok, the truth is that at MaisonBisson we celebrate all holidays with a drink. Since we take cocktails quite seriously, I wanted something very pretty for the little Fourth of July soiree we were having. I have found that the secret to a perfect strawberry daiquiri is using frozen strawberries. I also use lots of crushed ice and a ripe banana — it adds a nice creaminess. I garnished with whipped cream, blueberries, and star fruit.

It’s an easy and delicious recipe.

  • 2 cups crushed ice
  • 1 cup rum (light or dark depending on your preference)
  • 2 cups (a 16 oz tub) of frozen strawberries (thawed)
  • ripe banana

Combine all ingredients in a large blender that can crush ice. Blend, pour, and garnish.

Warning – this is a delicious drink and goes down really easy. If you are not careful you could find yourself standing by the bonfire and singing Yankee Doodle Dandy in your birthday suit.

Strawberry Daiquiri.