国外小吃做法で英语讲解

I I enjoy apple pies year round （在一年中）, but there are some fruits that I only bake with seasonally. For instance, I usually bake pies with berries during the spring and summer, when berries are in season and are at their best. When I have fresh berries in my kitchen, I also tend to look for more unusual ways to put them to good use. For this pie, I combined fresh, in-season strawberries with crisp Fuji apples for a springtime twist on apple pie: Strawberry Apple Crumble Pie.

The filling（陷） for this pie – as you might guess – is made up of fresh strawberries and sliced apples. Fresh strawberries give the pie a lovely floral（花似的） sweetness and really contrast in both color and flavor with the sweet-tart apples. Tart果馅饼 Fresh strawberries are going to give you the best texture in this pie filling, as frozen berries will break down a lot more in the oven, becoming overly过度的 soft and releasing a lot of additional juice/liquid into the pie. The filling is lightly sweetened with sugar and I used a bit of cornstarch （玉米淀粉）to soak up the juices and prevent the crust from becoming soggy（进水的，透湿的） during baking. Since the strawberries are so sweet, the filling has relatively little sugar in it and has a lot of strawberry flavor. I prefer to use Fuji apples or Pink Lady apples in this pie, rather than extra tart apples, simply because I feel like slightly sweeter fruit pairs better with the strawberries. The crumble topping （糕点上的装饰配料） is a simple buttery （谄媚的，黄油的） streusel （奶油末） made with both white and brown sugar. You could add in spices like cinnamon（肉桂）, allspice 甜胡椒 or even ginger姜, as they all work well with both strawberries and apples, but I opted to keep the topping simple so that the fruit would really be the star. The streusel adds a great texture and a lot of flavor to the pie, but the fruit is still the focus in every bite. I used my Flaky Vinegar Pie Crust for this particular pie, but you can use any single-crust pie dough recipe that you like. You can even use store-bought pie crust, if you’re in a bit of a hurry, though making pie dough in the food processor（食品处理机）is quick and easy. The dough should be prepared in advance, as the filling and topping come together quite quickly once you get started on them. The pie should be allowed to cool completely before slicing, though it is excellent when reheated if you want to serve it with a scoop of vanilla ice cream香草 on the side!

Strawberry Apple Crumble Pie

dough for one 9-inch pie

3 – 3 1/2 cups thinly sliced apples

2 cups strawberries, hulled有壳的 and quartered

1/4 cup sugar

2 tbsp cornstarch

1/8 tsp（1茶匙的量） salt

Topping

1 cup all purpose flour

1/3 cup sugar

1/3 cup brown sugar

1/4 tsp salt

1/3 cup butter, melted

Prepare the filling:

Press gently into place, then put the crust in the refrigerator for at least 20 minutes to rest.

In a large bowl, combine apples, strawberries, sugar, cornstarch and salt. Stir with a spatula抹刀 or spoon to combine and set aside while you prepare the topping and the pie crust rests.

Make the topping:

In a medium bowl, whisk together flour, sugars and salt. Pour in melted butter and stir mixture together with a fork until it resembles wet sand. Squeeze the dough together in your fingers to form it into larger clumps. Set aside.

Assembly and baking:

Preheat oven to 375F.

Pour filling into prepared pie crust and top with crumble topping, making sure to cover the pie as evenly as possible.

Bake for 1 hour and 15 minutes, or until apples are tender when poked with a sharp knife and the pie crust is browned. If the crumble topping browns too much, tent the top of the pie with a piece of aluminum foil.

Allow pie to cool completely before slicing.

2

I’ve always had a soft spot for（喜欢） bright pink strawberry lemonade. The color itself is lovely, of course, but it is the combination of zesty lemon and sweet

strawberries that always pulled me in. It is a combination that just says “summer” to me and I always look for opportunities to put these flavors together when I have fresh strawberries on hand. and are two recipes that I come back to again and again, but you can’t beat these Strawberry & Lemon Curd Tartlets for simplicity and flavor.

The tarts are made with a buttery pastry（面粉糕饼） dough that is rolled out and baked in mini muffin tins（盛松饼的托） to create tiny shells. These mini tart shells are crisp, tender and make a great base for all kinds of fillings. These shells are filled with my favorite , which is bright and tangy（扑鼻的）, like good lemonade. Both the shells and the lemon curd can be prepared a day in advance, so you only have to worry about the assembly when you are ready to serve these. The lemon curd can be stored in an airtight密封的 container in the fridge, while the shells can be stored in a ziploc bag密封塑料袋 or other airtight container after they have been cooled completely.

The tarts are topped of with slices of fresh strawberries. I chose strawberries that were just about the size of my tart shells so that I could use a whole half of a strawberry, however you can slice yours differently if needed. The strawberries are finished with a touch of（少许） melted jam, which gives them a bright, shiny

finish and adds the smallest hint of extra sweetness to the tarts. I used guava番石榴 jam in the tarts pictured here, which has a floral, tropical note to it, but

raspberry and strawberry jams will work just as well. You can even use apricot杏 jam, which is a traditional way to finish a fruit tart, though it won’t help enhance the color of the berries like the red jams will.

The tarts can be served right away or refrigerated for several hours before serving. The tart shells will be perfectly crisp if the tarts are served right away, however I actually like it when the crust melds融合，混合 with the lemon curd a bit, so I typically refrigerate them for at least an hour before I put them out. This makes them a great entertaining dessert, as you don’t need any special equipment to eat them (not even plates!) and they can be prepared well ahead of time.

Strawberry & Lemon Curd Tartlets

Mini Tart Pastry

1 cup plus 2 tbsp all purpose flour

1 tbsp sugar

1/4 tsp salt

6 tbsp butter, cold and cut into a few pieces

3-4 tbsp ice water

Filling and Topping

1 batch Homemade Low Fat Lemon Curd (approx 2/3 cup)

6 fresh strawberries, hulled

3 tbsp red jam (strawberry, raspberry or guava)

Make the tart shells

用力擦 butter with you fingertips until the mixture is sandy and no pieces larger than a big pea remain. Add ice water and stir with a fork until the dough starts to come together into a ball. If dough is too sticky, add a little extra flour. If dough is too dry to come together easily, add a little extra water. This can also be done in the food processor.

Transfer dough to a sheet of plastic wrap or a small plastic bag and flatten into a disc. Chill for 30 minutes in the refrigerator.

Preheat oven to 375F.

Divide the dough into three equal pieces. Working with one piece at a time, roll out the dough on a lightly floured surface until it is about 1/8-inch thick. Use a 2-inch (approximate) round cookie cutter曲奇成型刀 to cut four circles out of each piece of dough. Press into a mini muffin tin. Cut off any excess pastry. Repeat with remaining dough until the mini muffin pan is full.

Dock 剪短 the base of the tarts with a fork, line with small pieces of parchment paper 羊皮纸 and fill with beans, rice or pie weights.

Bake for 10 minutes, then remove the pie weights and bake for 12-16 more minutes, or until golden brown. Allow to cool completely before filling.

Assemble the tarts:

Spoon a generous 1/2 tablespoon of lemon curd into the cooled tart shells.

Cut the strawberries in half and place one half on each of the filled tart shells, pressing them down gently.

In a small microwave-safe bowl, heat red jam of your choice until just melted. Use a pastry brush to dab a little bit onto each strawberry to make them look bright and glossy 有光泽的.

Refrigerate until ready to serve.

3 While Meyer迈耶 lemons seem to be in stores more often during the spring, Meyer lemon trees bear fruit all year round. This means that new flowers are budding right alongside ripe lemons, so there is never an off-season for these sweet, lovely lemons. I love working with Meyer lemons when I have the chance because they bring in lots of lemon flavor – just like regular lemons do – with the addition of a slightly floral sweetness that seems to make their flavor more intense. This is a long winded way of saying that they are very flavorful, so you shouldn’t pass up错过 an opportunity to use them if one comes up and these Meyer Lemon Coconut Scones are a great place to start.

The scones烤饼 have a wonderful combination of fresh lemon and coconut flavor. They have a slightly crisp exterior and a tender interior, which is just soft enough to make me think of coconut cake instead of a dry biscuit. The scones have a nice buttery undertone that mellows out the bright lemon and ensures that it melds well with the coconut. I used sweetened, shredded coconut for this batch, but

unsweetened coconut will also work in this recipe. If you want even more coconut flavor, you can add in a few drops of coconut extract along with the vanilla extract in the dough.

The lemon flavor comes from fresh Meyer lemon zest (so you can save the juice for another purpose). I would use the zest from 1 – 2 lemons, depending on how large your lemons are. The zest, which should be removed with a microplane, really has a tremendous amount of flavor. IF you don’t have Meyer lemons available, you can certainly substitute regular lemon zest, however I would cut back the amount of zest slightly so that the lemon doesn’t overwhelm the buttery coconut.

I served these scones , so I didn’t put a glaze on top to add any extra lemon flavor. They would be excellent with a drizzle of lemon glaze – made with lemon juice and confectioners’ sugar- if you don’t have any lemon curd on hand and want to make the lemon more prominent. I finished my scones by brushing them with a bit of leftover buttermilk and sprinkling them with sugar. The buttermilk not only helps the sugar adhere to the scones, but it encourages a bit of browning and a more attractive finish. The scones are at their very best

when they are fresh, so it is good to make and serve them on the same day, if you can.

Meyer Lemon Coconut Scones

2 1/2 cups all purpose flour

1/3 cup sugar

2 1/2 tsp baking powder

1/4 tsp salt

1 tbsp Meyer lemon zest

1/2 cup butter, cold

1 1/4 cups shredded coconut (sweetened or unsweetened)

1 cup buttermilk

1 tsp vanilla extract

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest. Add butter and rub in with your fingertips, until the mixture is sandy and no pieces of butter larger than a pea remain. This can also be done in the food processor, by pulsing in the butter.

Stir coconut, buttermilk and vanilla into the flour mixture, mixing until the dough comes together in a coarse, slightly sticky ball. If the dough is too wet, add a bit more flour. Transfer the dough to a lightly floured surface and divide it into two balls. Press each ball into a disc about 1-inch thick, then use a knife to cut each disc into 6 equal pieces. Arrange triangles on prepared baking sheet. Brush scones with a bit of buttermilk and sprinkle with coarse sugar, if desired.

Bake for 16-19 minutes, until scones are lightly browned. Allow scones to cool for at least 10 minutes on a wire rack before serving.

4

Funfetti baked goods never fail to put a smile on my face when I see them. Also known as “confetti” desserts, these baked goods have rainbow sprinkles stirred into the batter to give them a colorful, festive look. I keep a bottle or two of rainbow sprinkles in my pantry just for making these types of goodies, though most people are more familiar with box mix versions of the cake, rather than homemade. These Funfetti Blondies are an easy to make bar cookie that is loaded with color and perfect for both special occasions and ordinary afternoons when you need a little pick-me-up.

The blondies have a base that is similar to the dough for sugar cookies, with a bit more egg added in to ensure that the blondies remain tender and chewy in the center, just like a more traditional brownie. The batter is flavored with vanilla extract and studded with white chocolate chips. White chocolate typically has a rich dairy and vanilla flavor to it, which really pops in the vanilla batter when you bite into a piece. The white chocolate – and I always recommend using high

quality white chocolate, made with real cocoa butter and not vegetable oils – also creates a neat color contrast with the bright confetti sprinkles in the bars.

You can stir any kind of sprinkles into this batter, but I highly recommend using rainbow “jimmies” over other types of sprinkles. The oblong jimmies hold their color better than other types of sprinkles, so they won’t discolor the batter as you fold them in. They will also sort of melt into the batter as the blondies bake, leaving you with color but without much additional texture. The bars are moist and will keep well for several days after baking if stored in an airtight container. The bars also freeze well, if you are tempted to keep a few on hand for later snacking.

Funfetti Blondies

1/2 cup butter, room temperature

1 cup sugar sugar

1 large egg

1 large egg yolk 2 tsp vanilla extract

1 1/2 cups all purpose flour

1/4 tsp baking soda

1/2 tsp salt

3/4 cup white chocolate chips

2 tbsp rainbow sprinkles

Preheat oven to 350F. Line an 8 or 9-inch square pan with aluminum foil and lightly grease.

In a large bowl, cream together butter and sugar until light and creamy. Beat in egg, egg yolk and vanilla extract until batter is smooth.

In a medium bowl, whisk together flour, baking soda and salt. Gradually blend dry ingredients into egg mixture, mixing until no streaks of flour remain. Fold in white chocolate chips and sprinkles. Batter will be quite thick.

Pour batter into prepared pan and spread into an even layer.

Bake for 28-30 minutes (an 8-inch square pan will need 33-35 minutes), until blondies are lightly browned at the edges and a toothpick inserted into the center comes out clean.

Cool in the pan, then lift the foil to remove the bars and cut them into squares. 5

When I turn loaf , I usually use a long, serrated knife to

make long, horizontal cuts and divide the cake into multiple layers. It takes a bit of patience, as you need to hold your knife very steady to ensure that the layers are even and the cake doesn’t crumble to tear while you work. An alternative to

working with a loaf pan for a rectangular layer cake is to bake your cake in a jelly roll-style pan, then cut the larger rectangle down to a more usable size.

An even better option is to pick up the . This set includes four shallow, rectangular pans that allow you to quickly and easily make thin cakes that are perfect for layering. The pans measure

9.75-inches by 3.75-inches, making them just a bit longer and narrower than your average loaf pan. The pans are lightweight and have a nonstick coatings to

ensure that your baked goods pop out out easily after they have cooked. The pans also nest together for easy storage when you’re not using them. These long, thin layer cakes look elegant and will add a bit of diversity to your baking routine. The rectangular cakes might be better for smaller gatherings, where you don’t need a cake that will serve 20 people, and they have a sleek, modern look to them even when they’re only simply frosted.

6 As much as I love coffee, I am always up for a cup of hot cocoa when it is cold outside – especially if I can dress that cocoa up with a shot or two of espresso and a couple of marshmallows! I often make during the holidays, as they’re both a good hot cocoa topper and a great gift, but I won’t say no to a regular marshmallow if one is available. The caught my eye as a great way to dress up a mug of hot chocolate for the holidays. The kit includes five adorable snowman-shaped marshmallows and five peppermint sticks.

The marshmallows are all picture perfect and you can tell that a lot of care went into their design. The marshmallow is quite dense and sweet, but this means that the snowmen hold their shape even after spending several minutes in a hot mug. The peppermint sticks melt at a nice rate and have a subtle peppermint flavor that won’t dominate your hot chocolate. I thought it was a great combination and you can’t beat the look. That said, I did have one small complaint: I couldn’t get the marshmallows to stand up against the edge of the cup as shown in the picture on the box. When you drop them in, the snowmen have a tendency to dip below the surface, giving them a less-than-pristine look by the time the cocoa is served. I recommend placing the marshmallows on a spoon and carefully lowering them into your mug. It is worth spending a few seconds doing this to get that perfect snowy day mug of hot cocoa.

7

The best pink lemonades I’ve had have actually been strawberry lemonades, made with fresh lemonade and fresh, bright pink strawberries. They have more lemon than berry, but that berry makes the lemonade all the sweeter. These

Strawberry Lemonade Muffins mirror that, although they do have more of a yellow color than that pink lemonade might!

To make them, I mixed finely chopped strawberries into the muffin batter – which does give the muffins a slightly pinkish hue when you bite into them – so that you get a nice, mild (and well distributed) strawberry flavor to go along with all that lemony goodness. The muffins are moist and soft, with a good balance of brightness and sweetness to really remind you of lemonade.

To get the half a cup of fresh lemon juice that you need to make these muffins – and always keep in mind that fresh juice will get you a better flavor than bottled juice – you will probably need 2 or 3 good sized lemons. Since you also need lemon zest, picking up a couple of lemons to make these should be no problem. Feel free to zest those lemons like crazy add some additional zest to the batter. Nothing from the lemon will go to waste (except the bitter, white pith) and you’ll get an even more lemonade flavor in the finished muffins.

Strawberry Lemonade Muffins

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

6 tbsp butter, room temperature

1 cup sugar

1 tbsp lemon zest

2 large eggs

1 tsp vanilla extract

1/2 cup freshly squeezed lemon juice

1 1/2 cups finely chopped fresh strawberries

Preheat oven to 375F. Line a 12 cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in lemon zest, then blend in the eggs one at a time.

Stir in about 1/3 of the flour mixture to the butter mixture. Mix well, then add in vanilla extract and half of the lemon juice. Add another third of the flour, followed by the remaining juice and the remaining flour mix. Stir until just combined and no streaks of dry ingredients remain. Mix in finely chopped strawberries quickly, just to distribute them evenly into the batter.

Spoon batter out into prepared muffin cups. The muffin cups should be very full. Bake for 15-17 minutes, until a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached.

Turn muffins out onto a wire rack to cool completely.

8

Don’t let the unusual color of these bars put you off because when it comes to flavor they are the embodiment of summer – especially if your idea of refreshment on a hot summer day is a cold glass of lemonade. They are strawberry lemonade bars, a play on traditional lemon bars that takes advantage of in-season strawberries to make an outrageously good variation of a bake-sale favorite.

The bars are really simple to make and that gorgeous watermelon pink color of the custard/curd topping is entirely natural. There is no Jello, no food coloring and no

other odd ingredient added to create the pink hue. It is the result of adding freshly pureed strawberries to a sweet-tangy lemon curd mixture and nothing more. These bars have a fairly substantial layer of strawberry lemonade on top of the crust and not only is the flavor great – tangy and bright from the lemon with a warm sweetness from the berries and sugar – but the texture is, as well. The

custard is soft and slices best after it has cooled completely, although it does cool down enough to slice cleanly without oozing. It melts in your mouth and really does taste like strawberry lemonade!

For the crust, I used my favorite shortbread base, one that I’ve used

with cheesecake bars and other lemon bars. I like it because it is substantial and will support a thick custard filling without getting soggy, but is also tender and buttery. Plus, it’s easy to make and the filling can be poured in while the crust is hot, so there is no need to wait around for cooling during the cooking process. I used my Baker’s Edge pan, but a 9×13-inch baking pan will work just as well for this recipe.

The bars are excellent when chilled and should be stored in the refrigerator on a hot day, but I like them best when only slightly cool or at room temperature. Try to have extra ingredients laying around when you make these because you definitely will end up with requests for additional batches.

9 Lemon curd is a thick and custardy combination of lemon juice, sugar, eggs and butter. It typically has a silky smooth texture and a bright, zesty flavor. It goes well with scones – especially as a contrast to buttery clotted cream – and is often used as a cake filling, tart fillingor as a sauce or side for other desserts. For a citrus lover, few things are tastier.

Lemon curd tastes so good that it’s hard to stop at only a few bites. Unfortunately, the rich consistency of lemon curd primarily comes from fat and, although the zest of the lemon makes the curd taste lighter, most versions are far from health food and you really shouldn’t overindulge – especially if you’re serving the curd alongside butter and cream-based traditional scones, as well.

In Chocolate and the Art of Low Fat Desserts (sadly out of print, but often

available used), Alice Medrich includes a recipe for a lightened up lemon curd that is absolutely fantastic. I’ve been making it for years and, happily, don’t feel too bad if I eat half the batch in one go. The curd has a silky smooth texture and great lemon flavor. In fact, it is much brighter than many lemon curds I’ve had. The recip e is easy to make as long as you have one or two fresh lemons around. I’ve also adapted it to make lime curd before with great success.

Light Lemon Curd

(from Chocolate and the Art of Low Fat Desserts)

1/3 cup strained, fresh lemon juice

2 tsp fresh lemon zest

5 tbsp sugar

1 large egg, room temperature

1/2 tsp vanilla extract

In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.

In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.

Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.

Transfer to a small airtight container and store in the fridge.