What's In Season: Ponchatoula Strawberries

Spring has arrived, yet it is cold and dreary in NYC, with grey skies and showers casting over what little sunshine we've had this season. It's not exactly conjuring up visions of strawberries on farmer's market tables anytime soon. But down south in New Orleans, it is blue skies and a perfect 70 degrees. The strawberry season is in full swing and farmers in the "strawberry capital of the US" are less than two weeks away from the Ponchatoula Strawberry Festival!

But what's even more exciting is that this means it's Abita Strawberry season. Each year, Abita Brewing Company, makes a lager that is infused with fresh Ponchatoula strawberry juice. It is light and crisp, with a sweet fruity finish. Perfect for an warm afternoon, but dangerous because they are just too easy to drink. Before you know it, one bottle will turn into a handful.

 

  

For a lovely brunch cocktail, try what I like to call the Pink Velvet. Top three parts champagne with one part Abita Strawberry beer, and garnish with a bit of diced strawberry. The beer has become popular enough that if you don't live in Louisiana, you might find it (or request it to be ordered) at your local beer shop or Whole Foods Market.

What to Bake During a Hurricane

Funnel Cakes!! Just one of the many desserts made for my first cookbook photo shoot, Summer 2011.

This is the third hurricane I've weathered in that last 14 months (thank you, Irene, Isaac, and now Sandy). And I am now quite the master of baking up a storm...during a storm!
Hurricane Irene -
While under threat in NYC two summers ago, I was in the midst of baking 30 different desserts for my cookbook's first photo shoot, which was scheduled the day Irene was supposed to hit. Luckily, the hurricane downgraded to a tropical storm and I didn't lose power. But if I had...I would have opened a pop-up bakery on my Brooklyn block.

Prep for Peach Hand Pies, Summer 2011.

Hurricane Isaac - 
In New Orleans this August, I planned to finish my cookbook manuscript. Well, that didn't happen on time due to the Category 1 storm that took the entire city out of commission. The weather was an unbearably hot and humid 90 degrees, but softening butter took no time at all. When combined with some seriously overripe fruit (that's what happen when you don't have A/C for several days in New Orleans), a breakfast of freshly-baked Banana Muffins with Oatmeal Streusel made me feel civilized.

Blueberry-Almond Tart, Summer 2011

Hurricane Sandy -
As I am working on my latest round of my cookbook edits (again, I am past due...), the Hurricane, named after my editor (Oh the irony!), has stormed in and set me back. Oh well. I'm going to go bake some of my Double Chocolate Chip Cookies...

How to Beat a Heat Wave

It seems like just yesterday I was fantasizing about summer. Well, the wait is over! It's as hot as it's ever going to be. In a few days I leave Scandinavia behind, where it has been perfectly cool and lovely...to come home to New York, where it's blazing hot. Ugh. I really don't think I'm ready for the city heat.

But...my plan to beat this year's summer heat wave is with ice cream. Or gelato. Or sorbet. Or granita (with a little booze mixed in for a fun slush!). You get the idea. Just like me, I suggest you eat lots of it this summer, too.

What's your favorite hot weather treat? I'm always looking for new ideas (and excuses to eat sweets!).