Local Strawberries With Cardamom Whipped Goat Milk Yogurt and Brown Sugar Pistachio Dukkah
Peak-season strawberries are a treasure. Sweet, juicy with a touch of tartness—they are perfect fragrant jewels that beg to be eaten. I’ve kept things simple with this play on strawberries and cream. The fruit is macerated with honey and a touch of salt. The cream? Goat milk yogurt has a velvety tang that pairs beautifully with the fruit. And the final flourish is a spoonful of dukkah—an Egyptian traditional blend of nuts, seeds and warm spices that I’ve given a sweet spin with the addition of brown sugar. The beauty of this dessert is the simplicity of it, but feel free to add a biscuit for strawberry shortcake—I don’t think anybody will object!
See this recipe on The Purist…
“This summer, I’m enjoying the sheer variety of food that celebrates and reflects what America looks like now. Food is often the first exposure one has to different cultures, and we are so lucky for the opportunity to have such a vast array available to us. From za’atar, to hoisin, to kimchi, to dukkah, the amount of choices we have is thrilling. Layered onto that is summer’s bounty of local fresh produce and ingredients—we have so much to enjoy and appreciate. Many don’t have that opportunity, as food insecurity is a very real problem everywhere, and the Hamptons is no exception. There are some amazing local organizations that are actively helping the community (see the list on the following pages). So when grocery shopping, make thoughtful choices, support local farmers and purveyors, make healthy choices, and if you can, help out these local organizations by buying double—or extras—when you shop, to donate. Every little bit helps.”
Serves 6
INGREDIENTS
Dukkah
¾ cup pistachios
2 tbsp sesame seeds
1 tsp coriander
1 tsp cumin
¼ tsp allspice
½ tsp kosher salt
½ tsp ground black pepper
2 tbsp light brown sugar
2 pounds strawberries, hulled (from Amber Waves)
¼ cup honey, divided (from The Hamptons Honey Company)
½ cup heavy whipping cream
½ tsp vanilla extract
½ tsp cardamom
Pinch of kosher salt
1 cup goat milk yogurt (from Catapano Dairy Farm)
METHOD
To make the dukkah, in a dry pan over medium heat, add pistachios and sesame seeds and toast, stirring often until fragrant, approximately 2 minutes. Add coriander, cumin and allspice and continue to toast until pistachios and sesame seeds are golden. Transfer to a food processor and add salt and pepper. Process until nuts are a sandy coarse texture, approximately 20 pulses. Add brown sugar and pulse 2-3 times to combine. Let cool. Can be made up to a week in advance.
In a large bowl, toss strawberries with half the honey and a pinch of kosher salt. Set aside.
In the bowl of a stand mixer with a whisk attachment, add whipping cream, remaining honey, vanilla and cardamom and whip for approximately 2 minutes—scraping down sides of bowl as needed—until peaks form. Add in yogurt and whisk until just combined and soft peaks form. Refrigerate until ready to use.
To serve, add strawberries to a serving bowl, top with whipped goat milk yogurt and sprinkle with dukkah.
FEED the COMMUNITY
Support your local food banks, here are a few of the favorites in my area…
East Hampton Food Pantry: 159 Pantigo Rd., East Hampton; 486 Montauk Hwy., Amagansett; 2 Long Lane, East Hampton easthamptonfoodpantry.org
Hamptons Community Outreach hamptonscommunityoutreach.org
Heart of the Hamptons: 168 Hill St., Southampton heartofthehamptons.org
Living Water Full Gospel Church: 69 Industrial Rd., Wainscott livingwater.online
Montauk Food Pantry: St. Therese Parish Center, 67 S. Essex St., Montauk montaukfoodpantry.org
Sag Harbor Community Food Pantry, Inc.: 44 Union St., Sag Harbor sagharborfoodpantry.org
St. Rosalie’s Community Food Pantry: 31 E. Montauk Hwy., Hampton Bays saintrosalie.com/parish-life/psm/92-st-rosalie-s-community-food-pantry
Springs Food Pantry: 5 Old Stone Hwy., East Hampton springspc.org