I received a lovely cookbook entitled Green Market Baking Book: 100 Delicious Recipes for Natural Sweet and Savory Treats and can’t stop looking at the illustrations. While some may miss real photos or mouth watering desserts I like that this is different with beautiful illustrations of fruits, vegetables and herbs that are part of the recipes. This book by Laura C. Martin highlights local, seasonal and healthful ingredients as an alternative to refined sugars and artificial sweeteners that are in most baking cookbooks.
I would buy this book for one single stand-out recipe – Honey Strawberry Shortcakes with Honey Sweetened Whipped Cream (photo below). Actually just the whipped cream would suffice. Yes, it is so simple, but is so fresh and can dress up anything from a shortcake or anglefood cake to a simple bowl of fresh berries.
Pros: lovely illustrations, good introduction chapter about substitutions, ingredients and stocking a baking pantry. Variety of both sweet and savory recipes.
Cons: pictures of actual creations (didn’t bother me, but might others), organization by season (not my favorite new trend, and not really for a baking book).
Honey Sweetened Whipped Cream
1 cup heavy whipping cream
1/4 cup mild flavored honey, such as orange blossom or wildflower
Make sure bowl and attachments of mixer are very cold. Pour the cream into the bowl and whip until soft peaks form.
Turn off the mixer and remove bowl. Carefully pour honey into cream and hand whisk into the cream. Return the bowl to the mixer and finish whipping the cream to desired consistency.
Note: If you pour honey into the mixing bowl while mixer is running the whisk blade will fling strings of honey around the bowl without getting it into the cream.