I ate a NON organic strawberry and survived

Almost two years without strawberries is purgatory.* Especially when I walk by fruit vendor after fruit vendor after fruit vendor selling in-season, local strawberries by the bag full. The little red wonders have been quietly whispering my name each time I pass by.

Last week, I splurged on a box of organic strawberries flown in from California-- selling for $18 US and slightly shriveled. Tears filled my eyes and the next strawberry vendor got my money,** regardless of the fact that strawberries appear on the USDA's dirty dozen-- products you should only consume if they are organic. I'm fairly certain my street vendor's strawberries are not organic and completely confident that Bangkok's traffic whizzing by within inches of the berry bags polluted them either further. But, man oh man, did they taste good to a tongue craving juicy in-season fresh berries.

*Okay, I'm being a tad bit dramatic. I've had several gorgeous berries on a summer trip to the States last year.

**WARNING: Do not try this at home unless you are desperate for strawberries.

Cooking in Thailand, entry no. 80

Lime Strawberry Shortcake

This recipe includes two things that I ADORE: freshly made lime curd and beautiful strawberries. I always feel like I'm tasting a bite of sunshine when I make this!

Ingredients:

Lime Curd:

1 cup sugar

the zest of 3 limes

1 cup fresh lime juice

4 egg yolks

1/2 cup butter

2 cup of fresh strawberries, sliced

Shortcake Biscuits:

2 cup flour

1/2 teaspoon salt

2 tablespoons sugar

4 teaspoons baking powder

3 tablespoons butter

1 egg

3/4 cup milk

1 cup of freshly whipped cream

Method:

In a saucepan, combine sugar, 3/4 of the lime zest and lime juice. Bring to a boil, remove from heat and slowly add a few tablespoons to the yolks. Stir well and add the egg yolk mixture to the larger pot of boiled sugar, zest and lime juice. Whisk well and return to heat. Over low heat whisk until mixture thickens, approximately 10 minutes. Remove from heat and add butter. Stir until melted and well combined. Transfer to a bowl, place a piece of parchment paper on the surface of the mixture and place into fridge.

Next, make the shortcake biscuits. Preheat oven to 475 degrees F. In a large bowl, combine the flour, salt, sugar and baking powder. Add the butter and mix until it resembles sand. Add the egg and milk. Mix just until combined. Grease muffin tins and fill half full. Place into hot oven and cook for 25 minutes or until lightly golden.

Add the remaining lime zest to the freshly whipped cream and begin to assemble the shortcakes. Slice the biscuits in half. Place one half on a plate. Add a generous dollop of lime curd, cover with berries and add the other half of the biscuit. Top with freshly whipped cream.