Strawberry Mousse

Prep Time: 8 minutes
Wait Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 4 hours

Grade: A-

Make Again: Maybe 

Recipe Source: Cook's Illustrated (May 2014)

This was a very nice and refreshing dessert that doesn't need perfect strawberries. I did have Farmer's Market berries to use, but they were actually not any better than grocery store berries this time. (Usually they are much better!)

The end result still had a very nice strawberry flavor, but I'm not sure I would make again, just because it was a little more work than I wanted for a nice but not amazing dessert.

Strawberry Shortcake

Prep Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 20 minutes
Assemble: 5 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (June 2003)

(I'm a bit behind, and strawberry season is pretty much over in the midwest, but this is great for next June!)

I recently did a run-off between Everyday Food and Cook's Illustrated blueberry cake recipes.  I can't really do that with Strawberry shortcake, because I don't have a recent recipe from CI or ATK. However, I don't feel like I need another recipe, because this recipe is a winner. It was even declared a "top recipe" from the picky eater in my life, so that is good.

This is a more rustic dessert with craggy biscuits. The biscuits are pretty big. I think you could make them smaller and still have a very filling dessert. It did help to have perfectly ripe June strawberries to make this with of course. I would not make this with grocery store strawberries (but maybe frozen would work.)

Potato Buns

Prep Time: 45 minutes
Rise Time: 30 minutes
Rest Time: 15 minutes
2nd Rise: 30 minutes
Bake Time: 18 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2012)
Recipe Source: America's Test Kitchen (Season 13)

Note: the recipe is available on the ATK TV website and should be available to registered users for the rest of 2014 I think

I love this recipe. Don't be put off by the 45 prep time. That involves down-time while the potatoes are cooking, and the kneading time. The hardest part of this recipe is ricing the potatoes, but it only takes a few extra minutes. A ricer is quite helpful for that step, I'm not sure how well the recipe would work with just mashing the potatoes.

The dough is a dream to work with – seriously, it is the easiest shaping of dough I have ever experienced. The dough rolls into balls quite easily and after the rest is super easy to pat them into correct size. I have made these twice so far and I'm not sure I will buy store bought rolls again unless I am seriously strapped for time. These freeze well so can be made ahead.

My second time with the recipe I saved enough of the potato and potato cooking water to make a second batch the next day. That reduced the prep time to 15 minutes. So I ended up with 18 rolls total. I will be making this recipe again soon this way.