I had planned on taking the kids strawberry picking this weekend, but it got away from me, so I’m having a strawberry Pop-Tart instead. OK, OK, I’ve been eating Pop-Tarts for breakfast lately. Not everyday of course, but it has happened more than a couple times this past week. And it’s all Eva’s fault. Eva is one of our wonderful designers, and happens to have a thing for Pop-Tarts—the plain, unfrosted ones. The same ones I like. Now that she knows I like them, she’ll pop 2 in the toaster, one for her and one for me. Of course, they're not local, not green, not organic, not seasonal, not grown within 100 mile radius of the office, but occasionally oh so correct. Yummmm. To honor strawberry season, here’s a recipe for strawberry cobbler.
Fresh Strawberry Cobbler
Filling:
4 cups medium strawberries, hulled and quartered
1 cup sliced fresh peaches
1/3 cup sugar
1/3 cup orange juice
1 tablespoon cornstarch
1 tablespoon fresh lime juice
Biscuit topping:
1 cup all-purpose flour
3 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cut into pieces
1/2 cup buttermilk
Instructions
1. Preheat oven to 350F.
2. To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
3. To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
4. Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned. Serves 6.
Nutritional Information
Per serving: 230 calories, 6g fat, 4g prot., 43g carbs, 3g fiber, 390mg sodium.
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When Itell people my favorite meal is breakfast, they always ask what I eat. I thinkthey expect me to say Scotch smoked salmon or eggs Benedict with dollops ofcaviar. When I tell them it’s orange juice, English muffin and coffee, theyalways look a little disappointed and probably think that’s what a lot of people eat. Butthen I go into a few of the details and my ordinary breakfast starts soundingmore upscale, or at least worth getting up for.
I wouldlike to say I squeeze the orange juice with an Italian juicer made in suchlimited quantities that there’s awaiting list to buy one. But the truth is, on the advice of my doctor who warnsme I could fold over like a paper clip if I don’t do something about my bones, I drink calcium-fortifiedjuice.
Eventhough English muffins are cheap, especially when you think how much you haveto shell out these days for eggs and milk, I think I’d buy them whatever they cost. Myfavorites are Thomas’ and Trader Joe’s Whole-Wheat British Muffins,which I was attracted to by the pictures of Disraeli and Gladstone on thepackage. They turned out to be very good. Once they’re split with a fork and toasted,I spread them with sweet butter and an apricot jam made in small batches by awoman who is passionate about fruit and sprinkle them with toasted almondslivers.
About thecoffee, all I can say is that I’mturning making a cup of coffee into an art form. It’s Peet’s Major Dickason’s, brewed in a French press andfiltered into a cup. The steps are probably unnecessarily long because by thetime it’s ready, I am surrounded byspoons, filters and measuring cups and it needs to go in the microwave. I knowthat’s probably the worst thing you cando to a cup of coffee, which is why I’m trying to find a shortcut. In other words, my breakfast is a work inprogress. But it’s still my favorite meal.
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