We have a small strawberry patch in our garden.
So small that it’s not really a patch at all,
more like a few strawberry plants in mismatched pots
on a small deck to the side of our place.
We don’t get an abundance of berries,
but enough that we can eat one or two a day
or if we wait, enough to have with breakfast on the weekend.
That works as I’ve been thinking of breakfast a lot lately.
We have new maple syrup over in the shop (something we’re pretty excited about!)
so I’ve been fitting it into cooking and baking whenever I can.
From that came the idea of these sweet crêpes with strawberries and maple syrup.
I’m sort of a traditionalist when it comes to sweet crêpes,
but I like that this recipe has beer, something I hadn’t tried before.
The result is really nice texture and a pretty sort of lacy feel (you can see it well in this photo).
And they’re simple to make.
I found that 1/3 of a cup of mix worked well
when cooked on an 11″ cast crêpe pan.
If you don’t have one, I recommend this one.
On the crêpes in the photo,
I topped with fresh cut strawberries,
a little sour cream and a generous pour of maple syrup.
You should try it, it’s so delicious.
This recipe is by Jehnee Rains but I came to it via The Kitchn. I've made it several times now and found that I like the crêpes a little sweeter than the recipe calls for (I increased the sugar from a 1/2 teaspoon to 2-3 tablespoons and added a teaspoon of vanilla).
- 2 cups warm milk
- 1/4 cup melted butter
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (I used 3T instead)
- 3 eggs
- 3/4 tablespoon oil
- 1 teaspoon vanilla
- 1/2 cup beer (any light lager beer will work)
- Melt the butter and heat the milk to warm, over the stove or in a microwave. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer (or in a large bowl with a whisk ready). Make a well in the dry ingredients, pour eggs and oil into the well and beat on medium speed with whisk using the mixer, or vigorously with your hand-held whisk. Slowly add the melted butter and milk mixture until batter becomes uniform in texture.
- Now pour batter over a fine-toothed sieve into another medium-sized bowl, pressing any lumps through with your fingers. Stir in beer, until just evenly incorporated (don't overmix). Refrigerate the batter, covered with plastic, for 8 hours or overnight, if you can.
- Pour about 1/4 to 1/3 cup batter onto a smoking-hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper in between each crêpe, in a low oven, about 200 degrees until serving.
We’ve got a few new pantry items on the way, find the first one here.
It’s the most delicious seashore honey, churned on the Gaspésie Pennisula in Québec.
It’s beautifully smooth with sweet floral notes and is made by the Trigaux & Potvin families.
Plus, our hand-dipped beeswax candles are back as well, find them here.
And we’re updating the shop really soon. Stay tuned!
I love a good sandwich.
I especially love a good sandwich with some sort of pickle.
But until recently I hadn’t made my own.
I found the inspiration to give them a try
when I was walking through Toronto’s Chinatown a few saturdays ago.
It’s a brilliant place on weekend mornings.
The streets are full and bustling then,
the shops feel like they’re overflowing with produce.
The woman I bought my onions from said she had grown them in her backyard.
They were tiny and pink and sort of beautiful I thought.
I like that she and other vendors form a long line up Spadina where Dundas crosses.
They sell houseplants they’ve propagated, vegetables from their backyards and other little things.
It’s a hodgepodge row of tables and upside-down milk crates
that runs up the curb toward College.
There’s something about that row of them for me,
something that’s kind of awesome.
All that said, try the onions.
They’re simple and pretty and super tasty.
A bit of history on Toronto’s Chinatowns
I love how simple these pickled onions are. The recipe is actually for quick pickled shallots but it's great for these small spring onions. It's from the Gramercy Tavern Cookbook but I came to it via the, Leite's Culinaria blog. As Michael Anthony mentions, it's a great place to start with pickles and will work well for a variety of vegetables.
- 5 shallots
- 3/4 cup unseasoned rice vinegar
- 1/4 cup cold water
- 1/4 cup granulated sugar (I like it with a little less sugar)
- 1 tablespoon kosher salt
- 1. Halve each shallot lengthwise and pull apart the layers to form petals. You should have about 2 cups. Place the shallots in a medium bowl.
- 2. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the shallots and cover them with a plate to keep them submerged. [Editor's Note: The shallots may not be completely submerged, but that's okay.] Let cool to room temperature.
- 3. Cover the bowl (as well as the plate) with plastic wrap and refrigerate for at least 6 hours, or overnight. Transfer the pickles and liquid to a container, cover, and refrigerate for up to several weeks.
, plus some old visuals
PHOTOS: Nikole Herriott
NEW IN THE SHOP!
100% cotton kitchen towels illustrated by Lisa Rupp, available in black and white.
Made from natural cotton and complete with a perfect hanging loop.
Exclusive to Herriott Grace.
An HG shop update soon (join the list here),
new recipes on the way (including #3 from Tara, here’s #1 and #2)
and some new pantry items we’re really excited about!
this pool and this one
and this suit
also, this cake
and this hotel
I’ve been dreaming of putting my feet in the ocean.
Someplace tropical where the drinks come in hollowed out coconuts
and the sun is almost too hot.
Where the path to the beach is hardened from walking
and you always wear a bathing suit.
Where the leaves on the trees are big and shiny and very dark green.
Hopefully we’ll get to that soon but for now we’re working away at the studio.
Building cookie cutters, shipping packages and making pies.
That and dreaming about the Rosé in the fridge.
PHOTOS: Nikole Herriott
A bowl of orange sherbet always felt special to me as a kid.
Maybe it was because of the way the container seemed frostier,
or the way the lid sort of stuck before you could pull it off.
Or maybe it was because it was just easier to scoop.
I don’t know exactly, maybe it was because it tasted like a creamsicle.
Either way, all the leftover citrus in our studio fridge made me want to give it a try.
The recipe I used was from the NYT via Alice Waters and was super simple and delicious.
I did make grapefruit ice cream as well (pictured here), but it had nothing on that sherbet.
umbrellas and shadows
this instagram, especially this, so many peonies
sue’s bowls over on aran’s site. find them here
our feather and cloud cookie cutters are back in stock
+ NEW tea towels with lisa rupp!
and this side plate is in bon appétit this month
PHOTOS: Nikole Herriott
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