Viking Magazine - June 2015 - 16

STRAWBERRY
LEMONADE
Serves 6
1 cup sugar
1 cup water
1 ¼ cups fresh lemon juice
(from about 6 lemons)
1 pint strawberries, hulled
and sliced
24-28 oz. fresh cold water
Ice
1. Bring the sugar and
water to a simmer in
a small saucepot. Stir
so that sugar melts
completely, then remove
from the heat and let cool
to room temperature.
2. Place the strawberries
in a blender and process
until smooth. Pour pureed
strawberries in the sugar
water and stir well. Add
the lemon juice.
3. Combine the
strawberry lemon syrup
and the cold water in a
large pitcher. Stir well and
add lots of ice.
4. Serve lemonade with
thin slices of lemons and
strawberries.
AQUAVIT COLLINS
2 oz. Gamle Ode
Celebration Aquavit
.75 oz. fresh lemon juice
1 oz. simple syrup
2 oz. seltzer
1 eyedropper Bittercube
Orange Bitters
2 orange peels
Shake all ingredients but
the seltzer over ice and
double strain into ice-filled
collins glass. Top with
seltzer and express the
two orange peels 8 inches
above the cocktail and
insert them.
CLASSIC AQUAVIT
Toast ¼ cup coriander
seeds and combine with
750 ml potato vodka,
leaving to infuse for one
week. Add ½ bunch dill
fronds (from crown dill if
available) and let infuse
for three to four more
days. Strain and store.
STRAWBERRY COUNTRY CAKE
Cake
2 cups all-purpose flour
¼ cup cornstarch
½ tsp. kosher salt
1 tsp. baking soda
12 Tbsp. (1 ½ sticks) unsalted
butter, at room temperature
2 cups sugar
4 extra-large eggs,
at room temperature
¾ cup sour cream,
at room temperature
½ tsp. grated lemon zest
½ tsp. grated orange zest
½ tsp. pure vanilla extract
Filling/Topping
1 pound strawberries, hulled and
thinly sliced
½ cup sugar
1 tsp. unflavored gelatin (from
a ¼-ounce envelope)
1 ½ cups heavy cream
1. Preheat the oven to 350° F.
2. Butter the bottom of two 8-inch
cake pans. Then line them with
parchment paper and butter and
flour the lined pans.
3. Sift together the flour,
cornstarch, salt and baking soda.
Set aside.
4. Cream the butter and sugar
on high speed in the bowl of an
electric mixer fitted with the paddle
attachment until light and fluffy.
5. On medium speed, add the
eggs, one at a time, then the sour
cream, zests and vanilla, scraping
down the bowl as needed. Mix well.
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6. On low speed, slowly add the
flour mixture to the butter mixture
and combine just until smooth.
7. Pour the batter evenly into the
pans, smooth the tops, and bake
in the center of the oven for 35
to 45 minutes, until a toothpick
comes out clean and cakes are a
deep golden brown. Let cool in the
pans for 30 minutes, then remove
to wire racks and let cool to room
temperature.
8. Make topping: In a large bowl,
combine strawberries and ¼ cup
sugar. Set aside.
9. Place 2 Tbsp. cold water in a
small saucepan, and sprinkle with
gelatin; let soften 5 minutes. Place
saucepan over very low heat,
and stir until gelatin is dissolved.
Remove from heat and let cool.
10.Using an electric mixer, beat
cream and remaining ¼ cup sugar
in a large bowl until very soft
peaks form. Continue to beat, and
gradually add gelatin mixture. Beat
until soft peaks form.
11. Arrange half of strawberries over
bottom cake layer. Top with half of
whipped cream, leaving a 1-inch
border. Cover with second cake.
Top cake with remaining whipped
cream, leaving a 1-inch border.
Refrigerate cake and remaining
strawberries separately, at least
1 hour (or up to 1 day). Just before
serving, spoon strawberries
over cake.
STRAWBERRY LEMONADE RECIPE BY JENNA WEBER OF EATLIVERUN.COM, AQUAVIT COLLINS RECIPE COURTESY GAMLE ODE AQUAVIT, STRAWBERRY COUNTRY CAKE RECIPE ADAPTED FROM INA GARTEN. PHOTO BY TOM THULEN PHOTOGRAPHY, FOOD STYLING BY BETSY NELSON.
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Viking Magazine - June 2015

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