Creamy Polenta With Russian Kale & Shitake Mushrooms

39

Monday, April 30, 2012


Polenta With Russian Kale, Shitake Mushrooms


I just absolutely love this time of year. The temperatures may be higher than Spring feels like in other part of the world but we are still (and I insist on still) a few weeks away from scorching 100F (minimum) and 100% humidity (also a minimum). That means I can meander the farmers market without melting or rushing to get home once the milk and eggs find their way to my basket.

 
Russian Kale


Every Saturday that I am in town, from April to December you will find me right at opening hour at the market. I like to be able to talk to the vendors who have now become friends. Instead of "hey we're back!" when the market opened again this season, it was hugs and stories shared all around. We had months to catch up on and lots of good news to share. New breeds for Jason at Meathouse. New lasagna and fresh pasta flavors for Brian at Rio Bertolini, new farmland for Ken and his crew. So proud to see so many young talents share their craft and passion with produce- intense people like me.

 
Shitake Mushrooms


They know my habits. I am not special. They know the habits of all their regulars. I am grateful for their enthusiasm and little extras they put in my basket once in a while. I love that they never mind my taking pictures as if they were about to disappear with their next breath. Charleston is lucky to have caring farmers and individuals. We are lucky to have this amount of gorgeousness so many months out of the year. I do my weekly shopping there and right now I am all about the greens, mushrooms and radishes. In a few weeks it will be heirloom tomatoes and squash that will be prominent.

 
Farmers' Market


Going with the rythm of the season is a treat. I am aware of it. If you have access to a farmers market or to a farm, make a trip there. There are fantastic passionate people working to get you the best produce possible. I like to honor them with photographs and still life shots. They make my work so much easy. Clients are always thrilled to see ingredients as fresh as these!

 
Polenta With Russian Kale, Shitake Mushrooms


It makes getting home after a long shoot and staring at the content of the fridge with a hungry stomach that much easier. I can look at the chalkboard pantry door and see what I can combine from both dry and fresh goods to make dinner. (Side note: when we built the house back in 2005, I took the pantry door off its hinges and painted it with a coat of chalkboard paint. It makes tracking one's fridge and pantry content that much more efficient). Lately, I have renewed a love affair with soft and creamy polenta, topped with lots of greens and once in while with an egg or a few grilled shrimp. (season kick off here was a few weeks ago)

 
Shitake Mushrooms


Fresh, easy, quick and completely satisfying. I have to thank my mother for reminding me of the wonders of polenta. When they visited last and she was so sick the whole time, it was the only thing she could eat without being bothered much afterwards. Instead of making different meals for everyone, we would just make one big batch and partake. Months after, I still reach for the tin of polenta whenever I want something light, yet comforting. Here is my favorite way to serve it at the moment: topped with sauteed Russian kale and shitake mushrooms, plenty of garlic and parsley and with a poached egg on top.

What is your favorite easy dinner to make?



Polenta With Russian Kale, Shitake Mushrooms & Poached Egg



Creamy Polenta with Russian Kale Shitake Mushrooms (with option to be topped with a poached egg):


Serves 4 

Ingredients: 
For the kale and mushroom mix:
2 teaspoons olive oil

4 cups cleaned and roughly chopped Russian kale
1/2 pound fresh shitake mushrooms, stemmed and sliced thin
1/2 cup loosely packed fresh parsley
2 cloves garlic, minced
1/3 cup water or vegetable stock
salt and pepper to taste


For the polenta:
2 cups water
1/2 teaspoon salt
1/3 cup fine grain yellow polenta
dash of freshly ground nutmeg
1 tablespoon heavy cream

For the poached egg (optional) (but oh so tasty!)
I find that Elise's post about poached eggs is the best one to date. You can check it out here.

Directions:
Start by preparing the kale and mushroom mix.
Heat the oil in a large skillet set over medium high. Add the kale and mushrooms and sauteed for about 5 minutes. Add the parsley and garlic and cook for another 2 to 3 minutes. Add the stock (or water), salt and pepper, cook for another minute and remove from the heat. Let cool while you prepare the polenta.

In large pot, bring the water to a boil. Add the salt and polenta at once and stir quickly with a whisk or wooden spoon to prevent the polenta from clumping. Add the nutmeg. Reduce the heat to a simmer. Let the polenta cook, uncovered for about 20 minutes. Remove from the heat and stir in the heavy cream. Check the seasoning once again.

Divide into four portions, top with the kale and mushroom mix, adding a few tablespoons of the juice as you go along and top with a poached egg if desired.

Creamy Salmon Bisque & Rhubarb Tarte Tatin

39

Tuesday, April 24, 2012


Salmon Bisque

A little update before I talk Salmon Bisque and Rhubarb Tarte Tatin...The workshop in Ireland sold out so fast that we decided to exceptionally open up four more spots. There are three remaining. So, if you missed registration and would love to be able to join us for an amazing three day- four night food photography workshop on the grounds of Belle Isle Castle and Belle Isle Cookery School (all details here), here is your chance! Follow this link to the registration page. Hope to see you there!

Salmon Bisque

 Back to today's recipes...


Multi Potato Goodness

Let's back track to a couple of weeks ago when I had tooth issues. Bear with me, something incredibly tasty came out of one little inconvenience. Well, it did not feel "little" at the time but in the grand scheme of things and with two more family members in bad shape, you won't hear me complain of anything. It was just a tooth and one minor setback not the end of the world...


Salmon Bisque

I could not eat more than two or three spoonfuls of soup at at time. I started dropping weight. If you know me, you know this is the last thing I need. I was starting to lack energy while my gigs were getting more intense. Not a good combination. I knew I could easily fix this by making meals that packed a punch in nutrients. I could eat soups. I devised a plan to make a big batch of a super nutritious soup and to keep a bowl by my side at all time during the day. A few spoonfuls there, another couple here and within the course of the morning, I would finally have eaten a normal lunch. Same thing for dinner.


Fresh From The Market

What soup did it? A Salmon Bisque, full of good-for-you wholesome ingredients such as wild pacific salmon, potatoes, Vidalia onions, zucchini, garlic, fish stock and herbs. I could make it thin, chunky. I could change the vegetables with whatever was in the fridge such as subbing carrots for the zucchini, lefover rice instead of potatoes, etc... As long as I had a good combo of protein, carbs, fat and veggies, I was good to go. Getting all my nutrients helped heal at a normal pace. I did that for five days and it worked. Hooray!


Radishes

Not going to lie, but the first thing I sank my teeth into after that episode was a big plate of crunchy radishes, a plump kebab of local shrimp and a big slice of tarte tatin. Rhubarb tarte tatin. With plenty of buttery goodness from the puff pastry crust and long pieces of caramelized rhubarb that just melted in your mouth. The latest edition of Donna Hay magazine was just chock full of tatin recipes with puff pastry. And well, those two words tend to make weak in the knees as soon as I see them..


Rhubarb Tarte Tatin

Since I can occasionally eat gluten (once or twice a week without showing signs of Meniere's) I figured a Tarte Tatin would be a darn good way to go for it. And it was. And I have one in the oven as we speak. I wish I were kidding. But this one is for my in-laws. Because they can't ever have too much tarte tatins. Or rhubarb.

After a nice bowl of soup. This tarte is definitely melt in your mouth decadence of the best kind.


Rhubarb Tarte Tatin



Creamy Salmon Bisque:

Makes enough for 6 to 8 large portions.

Ingredients: 
 1 tablespoon olive oil 
3 small baby Vidalia onions (sweet onion) or 1 large onion, sliced 
1 tablespoon chopped fresh rosemary 
3 zucchini, sliced 
1/2 pound small potatoes 
3 garlic cloves, minced 
1 pound wild salmon, boned, skinned and cut into large cubes 
4 to 6 cups seafood stock 
salt and pepper to taste

Directions: In a large stock pot, heat the olive oil over medium high heat and sautee the onions and rosemary for 2 to 3 minutes or until the onion is translucent. Add the zucchini and potatoes and sautee another 2 minutes. Add the garlic and salmon and saute for a couple of minutes, making sure not to burn the garlic. Add about 4 cups of seafood stock and pinch of salt and pepper. Bring the mixture to a boil, reduce the heat and simmer, uncovered for 10 minutes. Remove from the heat, let cool for about another 10 minutes and puree in a food processor or blender (immersion blender works great too) until completely smooth. Add more stock to adjust the consistency to your liking. For example, we like thick soups but some don't - adjust accordingly. Salt and pepper to taste if needed. Serve warm.



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Rhubarb Tarte Tatin, very slightly adapted from Donna Hay magazine: 


Serves 6 


Ingredients: 
1 sheet of puff pastry (I made my own using this recipe) (you can also find a gluten free puff pastry here) 3/4 cup (165g) sugar 
1/4 cup (60ml) water 
2 tablespoons (50gr) butter 
1/4 teaspoon cardamom 
1 1/2 pounds rhubarb, cut into 10cm long pieces (4 inches long) 

Directions: 
Preheat oven to 375F. Roll the puff pastry to 1/8-inch thick. Cut out a 22cmx32cm (8.5 inch x 12.5inch) rectangle from the pastry and set aside. Place the sugar and the water in a small saucepan over medium low hear and cook, stirring until the sugar dissolves. Increase the heat to medium high and cook for 8 minutes, until the sugar turns to a caramel color Add the butter and cardamom and stir until the butter is completely melted and combined with the caramel. Pour the caramel into a 20cmx30cm (8x12-inch) baking pan and arrange the rhubarb pieces over it. Top with the puff pastry and tuck the edges under a little. Place on a larger baking sheet and bake for 30 to 45 minutes. or until the puff pastry is cooked through. Allow to cool for five minutes or so. Loosen the edges with a knife. Invert the tart onto a serving tray.

Fig, Gorgonzola & Honey Tartines

65

Wednesday, April 18, 2012

Fig & Gorgonzola Tartines _ © Helene Dujardin 2012

I just sat down with a tartine and a glass of wine and thought out loud "I wish I could just take the weekend off and smell the roses". To which my husband sent me an inquisitive look similar to asking "really? you would?!" Ah! No. He got me there. I don't wish that at all. Even in the craziest of times when everything comes together in one giant "ca passe ou ca casse" bawoop, I still would not change anything.

Figs

Being able to shoot for awesome and kind clients is pure heaven. I beam. I constantly beam inside. I jump up and down in my head more times than humanly right. Creating is the best drug ever. Being able to do a job that allows you to constantly push your own limits, be diverse, work with a client's vision and be in contact with amazing creative minds is just...{imagine jumping up and down in your head}.

Fig & Gorgonzola Tartines

One perk of the job that my husband really appreciates is the leftovers from a day spent at the studio shooting lots of recipes. I also send my assistants home with care packages and figure out ways to recycle leftovers the next day's work lunch. There are days however when I have stared long enough in the eyes of a whole fish to want it for dinner. When a plate of ribs has been mulled so many times over that I don't even want to look at it. I save, package, label and store.

Fig & Gorgonzola Tartines _ © Helene Dujardin 2012

Fig & Gorgonzola Tartines _ © Helene Dujardin 2012

There will be a time when the craving for that coconut and butternut squash soup will come back. But when it does not, I scavenge some goods from the day's shoot and make a "nibble plate". My pups by my side and my feet up on the ottoman. More times than not, I end up scrambling together some tasty tartines and a side salad that Bill and I can share. I am never without an appetite but I appreciate the simplicity of a light dinner and a minute of silence.

Last week was no different when I found myself putting together the leftover of a shoot for some a pre-dinner tartines while noodling on social media for a minute. I thought we would have a couple each, a glass of wine and chill while I'd tackle dinner. Well, dinner never happened but a few savory sweet tartines surely did. Piled with gorgonzola, figs, a sprinkle of thyme and broiled just until the cheese would start melting. Some honey drizzled on top, a dash of pepper and we were in business.

Hope you all have a great rest of the week!

Fig & Gorgonzola Tartines _ © Helene Dujardin 2012


Fig, Gorgonzola and Honey Tartines:

Makes 8 tartines.

Note: for the gluten free baguette try this recipe. Anything my friend Jeanne Sauvage at Art Of Gluten Free Baking makes gluten free is AWESOME. She is the GF baking expert in my opinion. Her Gluten Free Baking For The Holidays cookbook is coming out this Fall and I can't wait!

Ingredients:
8 slices of bread (your choice - I went for gluten free baguette)
1/2 cup (4 oz) crumbled gorgonzola
8 figs, halved
1 teaspoon fresh chopped thyme
2 1/2 tablespoons honey
salt and pepper to taste

Directions:
Turn the oven to the broiler setting or 400F (my broiler has a tendency to start the fire alarm in the room so I usually turn the oven on its highest baking setting)

Line a sheet pan with parchment paper. Place the slices of bread in the pan. Top each slice with about a tablespoon of gogonzola. Top with two fig halves. Sprinkle a little thyme. Repeat for the remaining tartines. Salt and pepper to taste.
Bake or broil until the cheese starts to melt. Remove from the oven and drizzle each tartine with about a teaspoon of honey.
Serve at room temperature.

Registration Now Open For My 3 Day Workshop In Northern Ireland!

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Monday, April 16, 2012


RhubarbTarts_RhubarbCrisps_HD_© Helene Dujardin 2012

UPDATE: Thank you to everyone who registered for the workshop! It sold out in minutes! Can't wait to meet everyone!

A very exciting moment.... the registration for my workshop in Northern Ireland is now open!

If you are interested in joining us, you can REGISTER HERE.


Garlic_Carrots _ HD _© Helene Dujardin 2012

Here is a recap of the workshop :

When: July 19th – 23rd

Where: Belle-Isle Estate & Belle-Isle Cookery School.

What is included:
- Meet and greet welcome gathering on the evening of Thursday July 19th
- 3 full days of instructions on food styling and photography
- 2 hands on cooking classes in the state of the art kitchen of the Belle Isle Cookery School
- 4 nights accommodation at The Belle Isle Cottages on the grounds of the castle (shared cottages)
- breakfasts, lunches, dinners and refreshments during the workshop.
- Sightseeing, picnics, boat rides, fishing and more on the estate and surroundings

Limited to 12 participants

Participant cost: £995.00 ($1600)


Peaches_HD_© Helene Dujardin 2012

Hope to see you there!

I am so looking forward to visiting this part of the world I only know from history and geography books. I am even more thrilled to do this trip and workshop with my husband who will be discovering the land of his ancestors for the first time.

Rhubarb & Strawberry Crisps - Spring In A Cup!

30

Thursday, April 12, 2012

Rhubarb & Strawberry Crisp

We have been stocking on the bounty of Spring produce left and right lately. Strawberries, peas, rhubarb, ronde de Nice, baby Vidalias, etc... The farmers market is in full swing and my mind is buzzing with photographs to take of all this beauty.

Rhubarb & Strawberry Crisp

It was torture however these past two weeks to cook for two and only one could eat. Yes, I had mild complications from the tooth extraction and for two weeks I was barely able to finish a bowl of soup. I would make Bill a meal and send mine through the blender. Eating was problematic so I would set out a my soup and eat a few spoonfuls at a time throughout the day.

Rhubarb Still

Last Sunday I was finally able to eat my first solid meal. Little bites at a time. I have nothing against soups, I love them, and I became quite creative with mine but I am a chewer so it was getting old! Since we had friends coming over for dinner that Monday and my brain started going crazy happy on the meal planning!

Rhubarb & Strawberry Crisp

I spent the day in the kitchen chopping, cooking, tasting, anticipating like a child the moment when we would all sit down and share a meal. A good meal. Imperfect, bountiful, mismatched, seasonal. With friends who made me laugh until I was about to burst.

Rhubarb & Strawberry

I had prepared dessert thinking we'd be too full for it but I had forgotten about the crew at the table. Gourmands, epicureans, bon vivants. They would not pass on dessert. Especially Rhubarb and Strawberry Crisp. True Summer in a cup. I served them with a creme fraiche ice cream I must make again and blog about soon. Unfortunately there was none left for the photoshoot. That good.

We had the leftover crisps with a little heavy cream whisked just until it gets thick, no whipped and it was just as perfect. Every bit of sunshine on a spoon.

Rhubarb & Strawberry Crisp


Rhubarb & Strawberry Crisps:

Makes enough for 6 to 8 depending on your ramekins

Ingredients:
For the topping:

1 cup sugar, divided (1/2 and 1/2)
1/2 cup all purpose flour or gluten free flour of your choice (I used millet flour here)
1/2 cup gluten free oats or quinoa flakes
1/4 cup packed light brown sugar
zest of one lemon
1/4 teaspoon ground cardamom
pinch of salt
6 tablespoons cold unsalted butter

For the filling:
juice of one lemon
3 cups chopped rhubarb
2 cups chopped strawberries
3 tablespoons cornstarch
2 teaspoons kirsch or brandy

Crème fraîche, thick cream or ice cream, to serve with (if desired)

Directions:
Preheat the oven to 350F and position a rack in the middle. Lightly butter the inside of 6-8 ramekins and place them on a baking sheet lined with parchment paper.
In a medium bowl, stir together 1/2 cup of the sugar, flour, oats, brown sugar, lemon zest, salt and the cardamom. Add the butter and work it into the flour mixture with your fingertips until crumbly. Cover the cover and refrigerate while you prepare the filling.
In a large bowl, stir together the remaining 1/2 cup sugar and lemon juice with the chopped rhubarb and strawberries. Add the cornstarch and liqueur and fold well with a wooden spatula.
Divide the fruit mixture in between the prepared ramekins. Divide the crisps topping equally over each portion. Bake for about 35 to 40 minutes, until the filling is bubbly and the topping is browned. Top each crisp with a dollop of crème fraîche, thick cream of ice cream if desired.

Save The Date: A Food Styling & Photography Workshop in Northern Ireland!!

1

Tuesday, April 10, 2012

UPDATE: The registration page will go live Monday April 16th at 10am BST (British Summer Time). I will put a link here on this blog at 10am BST for everyone interested. Thank you!

Hope to see you in Ireland!



Wkshop Ireland Collage

You have no idea how excited I am to bring you another workshop I will be teaching this July. Over the past few weeks I have been working with the amazing Corrie Cadden, Chef and head tutor of the Belle-Isle Cookery School to offer you a 4-night/3-day cooking and food photography workshop at the Belle Isle Castle and Cookery School in gorgeous and magical Ireland.

Corrie is opening the doors of the state-of-the-art cookery school wide open so we will be teaming up to teach 12 participants hands on cooking lessons in the morning. After a delicious lunch provided by the estate, I will guide students to work light, styling, compositions and camera basics using the dishes prepared earlier in the morning in the photography part of the workshop.

We are still finalizing some more fun ideas but it will be 3 days of cooking, tasting, visual story telling, picnics, sightseeing about town, as well as boat rides and fishing on the grounds of this magical 17th century castle.

We will open registration on Monday April 16th and I will post the link to the registration page as soon as it goes live. Space is limited but the learning sharing is not!!

In the meantime, here are the details…

When: July 19th – 23rd

Where: Belle-Isle Estate & Belle-Isle Cookery School.

What is included:
- Meet and greet welcome gathering on the evening of Thursday July 19th
- 3 full days of instructions on food styling and photography
- 2 hands on cooking classes in the state of the art kitchen of the Belle Isle Cookery School
- 4 nights accommodation at The Belle Isle Cottages on the grounds of the castle (shared cottages)
- breakfasts, lunches, dinners and refreshments during the workshop.
- Sightseeing, picnics, boat rides, fishing and more on the estate and surroundings
- all levels welcome

Limited to 12 participants

Participant cost: £995.00 ($1600)

Vegetable Couscous For Food & Wine & Winner of "Where Women Cook: Celebrate!" Book

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Friday, April 06, 2012

Vegetable Couscous

Before I talk about this comforting and tasty Vegetable Couscous, I would like to announce the annouce the winner of the "Where Women Cook: Celebrate!" book giveaway. Folks! Congratulations to Heather from La Tarte Tatin all the way in Seattle!
Heather, please email your snail mail address to mytartelette AT gmail DOT com and I will put the book in the mail first thing Monday morning!

Now back to the Vegetable Couscous....

Food & Wine

Earlier this year, Food & Wine Magazine assigned recipes to food bloggers and photographers for images for their site. I had a blast shooting the ones they gave me. Less than 48 hours after I had submitted my images, I got another email saying that they loved my images and could I shoot another ten. They were afraid timing was tight before the holidays. Little did they know my schedule! As a photographer, there is little room for normalcy! Weekends, holidays... we follow the food.

And I would follow that bowl of Vegetable Couscous everywhere. And I did. It was one of the favorites from the shoot. Reminded me of my childhood. The couscous dish my grandmother used to make, just a bit lighter. We eat everything, with fish and vegetarian dinners being the majority so this was perfectly fit for a light dinner al fresco. Paired with a tomato salad and a glass of rosé, it turned out to be all we needed to satisfy our hunger and enjoy the evening.

Hope you enjoy the recipe! Have a wonderful weekend!

Food&Wine


Vegetable Couscous, with slight modifications, from Food&Wine:

Note: you can make this gluten free by using gluten free couscous instead of regular one. For the sake of making the recipe as per the requirements of the photo shoot, I used regular couscous.

Ingredients:
2 tablespoons olive oil
1 large onion, cut into thin slices
4 carrots, cut into thin slices
1 fennel bulb, cored and cut into 1-inch pieces
1 small eggplant cut into 1/2-inch pieces
4 cloves garlic, minced
1 jalapeño pepper, including seeds and ribs, cut diagonally into thin slices
1/4 cup tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons caraway seeds
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups water
1 2/3 cups drained and rinsed chickpeas (one 15-ounce can)
1 1/3 cups couscous

Directions:
In a large skillet, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeño. Cook, covered, until the vegetables get soft, about 10 minutes. Add the tomato paste, coriander, caraway seeds, 1 teaspoon of the
salt, and pepper. Cook, stirring once or twice for another minute.
Add 3 1/2 cups of the water and bring to a boil. Reduce the heat and simmer, uncovered, for about 15 minutes. Add the chickpeas, stir and cook another 2 minutes.
In the meantime, prepare the couscous: in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 teaspoon salt and the
couscous. Cover ad take the pot off the heat. Let stand for 5 to 8 minutes. Fluff with a fork. Spoon some couscous in individual bowls and spoon some of the vegetable stew and broth over it.

Rhubarb & Strawberry Lemonade

47

Monday, April 02, 2012

Rhubarb Strawberry Lemonade

Hello Summer! Yep, our Spring is already over here in South Carolina. Was nice to have it for about three weeks. But we have already moved on to going for late afternoon jumps in the ocean to wind down. It will never cease to surprise and amaze me. It never deters me from braising and roasting every once in a while though. That's because air conditioning always leave me as cold as a cup of ice cream.

Something's Brewing In The Kitchen

With the gorgeous produce falling out of farm stands everywhere, rhubarb and strawberries have been among my top choices for first lately. Crumbles, tarts, ice cream, panna cotta, etc... We just can't get enough. As my dear husband pointed out, we are running low on my homemade strawberry jam so I guess a trip to the U-pick plantation is in order for next weekend!

Rhubarb

It's been a while that I have had in my head to make concoct a drink with both fruits. I am fond of mixology and cocktail developing on the weekend but this time I wanted something refreshing that we could drink during the day while working over the weekend. I was craving a nice cold homemade lemonade so the idea of making a Rhubarb & Strawberry lemonade naturally came about.

Rhubarb Strawberry Lemonade

Rhubarb Strawberry Lemonade

Later in the afternoon I gathered some drinks, some cookies and headed outside with the husband. We sat down just long enough to take a breather and feel refreshed from such a simple but tasty treat. A little stolen moment in between two assignments.

Rhubarb Strawberry Lemonade

This drink is a great base to add a little seltzer water or ginger ale to have a little fizz going on. It is also a great starter to refreshing fruity cocktails and mocktails for a nice gathering with friends.

Rhubarb Strawberry Lemonade


Rhubarb And Strawberry Lemonade:

Makes enough to fill a large carafe (sorry I did not measure. We were thirsty!)

Ingredients:
3 1/2 cups water
1 pound rhubarb, cut into roughly 1-inch dices
1/3 cup honey or agave (which is what I used)
zest of 2 lemons
3 cups of strawberries, halved
1 1/2 cups freshly squeezed lemon juice

Directions:
In a large pot, bring the water to a boil along with the rhubarb, honey or agave and lemon zest. Reduce the heat down and let everything simmer, covered for about 15 minutes. Add the strawberries and simmer for another 2-3 minutes.
Remove from the stove and let cool completely. Place the mixture in a blender with the lemon juice and puree until completely smooth.
Refrigerate until completely cold.

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