If you haven’t realized it yet, I am what modern day people refer to as a foodie! I like food. I like to cook food, photograph food, eat food, talk about food, and I like to read about food as well! I am nearly finished reading a book titled My Berlin Kitchen by Luisa Weiss- the writer of the food blog The Wednesday Chef. Weiss’s blog is excellent, and I am enjoying her cookbook/love story, specifically her connection of life stories and emotion to food and recipes.
A Taste of Oregon is the first cookbook my Granny Hume used when she began cooking. She gave my sister and I each a copy of this book for Christmas this year. As an Oregonian, reading through A Taste of Oregon leaves me with a longing for “tastes of home” paired with excitement to try and create particular dishes with local ingredients. This 378 page book is full of recipes for sauces, desserts, soups, mains, sides, appetizers, and of course bread. It has very Oregon-esque recipes, such as Blueberry Muffins, Vegetable Quiche and Oyster stew! But it has no pretty pictures, which let’s face it, I am guilty of buying cookbooks for the pretty pictures! But photos or no photos, I gave one of the bread recipes a try today.
My British friends might describe this bread as sexy… which is an interesting way of describing bread! However, sexy is a brilliant way of describing the flavor combinations… sweet and spicy! The strawberries give the bread that sweet (and sometimes juicy) burst of flavor while the cinnamon and nutmeg provide the spice. Together the sweet and spicy create what I’d like to call strawberry lovin’ from the oven… or maybe is should be called… “Oregon’s Jewel!”
Strawberry Spice (and everything nice) Bread
adapted from A Taste of Oregon cookbook
Note: I made only two deviations from the original recipe:
1/ I used half the batter for a loaf of bread and the other half I divided into a mini bundt mold to create six small cakes.
2/ I did not make the strawberry cream cheese spread. Instead I used a small amount of the leftover strawberry juice and powdered sugar to create a glaze. (Both recipes below)
Ingredients: 3 cups flour, 2 cups sugar, 3 cups of sliced strawberries (or 2 10 ounce packages of frozen berries), 4 eggs, 1 cup and 1/4 cup oil, 3 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon salt
The berries should be at room temperature before using in the batter.
(If using frozen berries, thaw in the fridge overnight and strain juices before using.)
Combine all dry ingredients in a medium mixing bowl and set aside.
In a small mixing bowl, beat 4 eggs and oil together. Add strawberries and mix until combined.
Make a well or hole in the middle of the dry ingredients then add wet ingredients into the well.
Mix batter together well- with a wooden spoon.
Divide the batter between two 9-inch loaf pans and bake at 350 degrees F or 180 degrees C for about 1 hour (or until a knife stuck in the middle comes out clean)
Nikki’s Strawberry Drizzle
1/2 cup powdered sugar and 1/4 cup reserved strawberry liquid
Combine sugar and strawberry juice and whisk together until smooth.. add more sugar or strawberry liquid until desired consistency is reached!
Drizzle over the cooled cakes.
original recipe Strawberry Cream Cheese Spread:
12 ounces of cream cheese and 1/2 cup reserved strawberry juices –> Beat together for a creamy strawberry spread!
One last thing… I have been enjoying the fresh, farm eggs in my weekly dairy delivery. Ordering local dairy has been a great way to continue having fresh, local ingredients in our winter kitchens. But we wanted to make sure you knew that some of the Farmer’s Market in Praha are open – despite the return of snow and winter temperatures! Yah! We will see you out there. – from The Prague Basket