The tastes of Washington, 144pp.
by Fred Brack and Tina Bell
Evergreen Publishing Company, 1986
Cooking on page 32
My dad was born in Washington state, and my family travelled there fairly regularly when I was growing up. Poor John and I visited again in 2012, so you could assume that I bought this cookbook there and then.
But nope, I bought it second-hand for $2 in a small op shop in New Zealand. I love a bargain.
It’s a straightforward cookbook with recipes that focus on the very best of Washington’s crops such as asparagus, oysters and crabs, salmon, wild mushrooms, russet potatoes, pears, those famous sweet Walla Walla onions (gosh I wish we could buy them in Australia) and loads of berries.
So in the absence of the onions, let’s go check out the berries on page 32.
1/2 pound butter, softened
1 cup superfine/caster sugar
1 pound strawberries, hulled
1 cup ground almonds
1/4 teaspoon salt
Process butter with sugar until creamy and sugar crystals have disappeared. Remove to bowl.
Process berries 10–15 seconds, but do not liquefy. Return butter–sugar mixture to processor bowl with almonds and salt, and process until mixture is blended.
How it played out
Good grief! You’d think I could follow instructions, but I glanced at the cookbook and then threw everything in the food processor at once. May have affected the texture, but not by much.
Given that we weren’t having pancakes for a bit, I spooned balls of the butter into ice-cube trays and froze for later use.
Easy-to-make (even when you don’t follow the instructions) with a lovely flavour, and perfect for toast, pancakes, waffles, scones, crumpets and the like.
Served with lemon and ricotta pancakes, another page-32 recipe. Plus, I hope to add this yummy butter to a couple of other bready treats.
Given that we don’t eat pancakes often, I’ve shared quite a few lumps of this sweet butter with people who might use them up more quickly that we would.