Tag Archives | strawberry lavender caramel

Strawberry Lavender Caramel + Giveaway

driscolls strawberries

Spring has been slow to come this year and so the local produce has only just begun to trickle into the markets around Philadelphia. Happily, a much-welcome dose of spring arrived on my doorstep a couple weeks back, in the form of a large box of Driscoll’s strawberries.

the incredible hull

Months ago, Driscoll’s and OXO hatched a plan to gather up a gaggle of food bloggers, send them an assortment of tools and berries, and see what they created. For me, it couldn’t have come at a better time, as I was positively itching to get my hands on some fresh ingredients.

berry top

One of the tools that came in the box was OXO’s new berry huller and I am not exaggerating when I say that it’s a strawberry game changer. I’ve used their previous huller and while it was a good tool, I always defaulted to a paring knife.

berries in blender

But, now having tried this new huller, it is my go-to strawberry prep tool. It is incredibly easy to use, cleanly removes the hard white center, and makes it possible to whip through four or five pounds of berries in no time at all.

berry puree

I made three different preserves with the berries Driscoll’s sent and I’ll be sharing those recipes over the course of this week. The first one is a variation on the strawberry caramel recipe that I wrote for Simple Bites a couple weeks ago. The second is a maple sweetened strawberry butter. And the final batch was honey sweetened strawberry vanilla jam.

dried lavender

I love the basic version of the basic strawberry caramel, but I’ve long thought that it would be delicious to infuse with lavender for a more complex flavor. And since I spotted OXO’s twisting tea ball, I had a feeling it would be the perfect infusion tool (short answer: it was!).

lavender in tea ball

You start with one pound of strawberries, hull them, and puree them (just pop them raw into a blender or food processor) until smooth.

cooking sugar

Then, combine 1 1/2 cups of granulated sugar with 3/4 cup of water in a small saucepan. Measure 2 teaspoons of dried lavender buds (culinary grade) into your tea ball and add it to the pot. Place it over high heat and bring to a boil.

250 degrees F

Cook the syrup until it reaches 250°F/121°C. Remove the pot from the heat and pour in prepared strawberry puree (you should have about 2 cups) and the juice of 1 lemon. Return the pot to the heat and cook until the temperature reaches 218°F/103°C.

finished caramel sauce

Funnel the sauce into two prepared half pint jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.

This sauce is amazing drizzled over ice cream, angel food cake, or a piece of crunchy, buttered toast (it is entirely decadent but ridiculously good).

finished strawberry caramel

Now for the fun part. OXO and Driscoll’s are giving away a pretty terrific prize pack. The lucky winner will get one of those fabulous strawberry hullers, a three-piece OXO berry bowl and colander set, a $70 gift card to OXO.com, and a year’s supply of Driscoll’s berries. You enter via the widget below (not by leaving a comment on this post). The giveaway will close at 5 pm eastern time on Friday, May 30, so make sure to get your entry in!

To see what the rest of the participating bloggers made, make sure to click over to their sites!

a farmgirl’s dabbles
Confessions of a Bright-Eyed Baker
Crepes of Wrath
Crunchy Creamy Sweet
Cupcakes & Kale Chips
Diethood
Eat Your Heart Out
Eats Well With Others
Food n’ Focus
Hoosier Homemade
Never Enough Thyme
Rachel Cooks
Sweet Remedy
Very Culinary

Disclosure: Driscoll’s and OXO provided the berries and tools I used and featured in this post and are also providing the prize pack. They did not compensate me for my participation and my opinions are entirely my own.

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