Julia Child's recipe for Strawberry Sherbert in Cooky Cups to help celebrate her 100th Birthday!
Hi folks.
I want to share one of Julia Child's quotes with you all. It's one of my favourites. I believe in it wholeheartedly. But then again I believe in everything Julia had to say about cooking and eating.
“Everything in moderation... including moderation.” - quote by Julia Child
I try to follow this rule every day of my life.
Another personal favourite is this lovely gem, and trust me I follow this one to the letter.
“The only time to eat diet food is while you're waiting for the steak to cook.” - quote by Julia Child
Now you see why I loved this woman to bits. Another reason I loved her so much is that my mom was a fan of hers. So I grew up knowing who Julia was. We would watch her on t.v. and my mom would try to cook something Julia made. My mom was not a great cook, she excelled at a few dishes but for the most part she just was not a fabulous cook. We would always laugh when something fell apart. Julia had that I don't give a hoot how it looks attitude so we always knew it would be okay as long as it tasted wonderful. If it was a Julia Child recipe it was bound to taste great no matter what it looked like. I decided to use my mom's good dishes to showcase Julia's recipe. It seemed fitting today.
So as we celebrate Julia Child's 100th Birthday I am reminded of what she taught us all about cooking. To be fearless, to make it an adventure and to have fun doing it. And above all else if you're afraid of butter, use cream. Another favourite quote by Julia Child. This woman knew how to live and live well. You were my hero, Julia. Any woman who thinks all woman should own a blowtorch is a woman after my own heart. You are missed and you are remembered Miss Julia. And above all else your spirit lives on in so many other wonderful cooks out there whose lives you have touched with your wit and kind nature.
For this week's special occasion I decided to make Julia's Strawberry Sherbert in Cooky Cups. I rarely follow recipes to the letter but in homage to my hero I followed it precisely. It turned out wonderfully and I could not be pleased with the taste. The cookies are a little tricky to make, it takes a bit of finesse to form little cups. Just work quickly but carefully. I used the flat end of a honey dipper to help push the middle part into the cups. I only broke one so I think it worked really well. I used little glass dishes that I had as teacups are a bit hard to find in my house. Well, clean ones anyway. Sorry Julia. It was the only thing I changed about this recipe. Sometimes a gal has to improvise with what she has on hand.
Strawberry Sherbert in Cooky Cups
Ingredients
For the Strawberry Sherbert:
- 2 quarts fresh strawberries washed and hulled
- 1 ½ cups superfine sugar
- ¼ cup lemon juice
- 2 egg whites
- Optional: 1 cup heavy cream I used this
For the Cooky Cups:
- ½ stick of butter softened
- ⅓ cup granulated sugar
- 1 lemon rind grated or zested
- ¼ cup egg whites I used the whites from 2 large eggs and it added up to ¼ cup
- ⅓ cup AP flour leveled
Instructions
For the Strawberry Sherbert:
- Hull and wash your berries properly.
- Julia recommends to puree through a food mill or sieve, I just popped my strawberries in the blender. Sieve into a bowl after you're done blending it.
- Add your sugar and lemon juice, beat for a minute or two. Your sugar should dissolve fully.
- Beat the egg whites in a separate bowl, (I used my stand mixer) keep beating until soft peaks form.
- Now slowly add in the strawberry puree to the egg whites. Beat until combined.
- Pour into a shallow container, cover it and stick it in your freezer for several hours. I left mine in about 4 hours.
- Remove from freezer and transfer into a mixing bowl. Add the heavy cream and whip until well combined. Pour back into a clean, shallow container and stick back in the freezer for about 3 to 4 hours.
- You will serve this in the cooky cups later.
For the Cooky Cups:
- Preheat your oven to 425 degrees.
- Line two cookie sheets with parchment you've cut into 6 to 7 inch squares. You need to only do 2 cookies at a time in order to shape them properly so only use 2 pieces of parchment per cookie sheet to start.
- Now use non stick spray on 2 teacups or other cup of your choice for the cooky cups to form inside of.
- Beat your butter, sugar and lemon rind in stand mixer, or bowl using a hand mixer. Once its pale and fluffy you can add in the egg whites. Mix just enough to blend. Now put your flour in a sifter and sift it over top of the bowl. Stir in lightly.
- Now you can scoop out 1 tablespoon of batter and place it on the cookie sheet. Add another scoop on the other parchment. Pop in your oven for about 5 minutes.
- Remove sheet from oven and gently lift parchment and centre it over the cup you are using to form the cooky cups. Gently and carefully press it into the cup. I used a honey dipper to get it into place.
- Leave those cookies to cool a bit while you make your next two.
- Repeat until you've used all your dough.
- Let cookies cool in cups for a few minutes each then place them on a baking rack so they don't get condensation on the bottom.
Putting it together:
- Once your cookies are cool and your sherbert is frozen you can assemble the dessert.
- Place a cookie cup on a plate.
- Scoop sherbert into the cup.
- Garnish with a fresh strawberry.
- Serve with a big old Julia Child smile!
Notes
I hope you enjoyed this one. It is a remarkable recipe. I was a bit nervous about the sherbert but it's absolutely divine. I think it would taste amazing with any summer fruit. This is a must try folks.
I mean honestly who could resist this gorgeous, creamy, melting sherbert? Not me. I could barely hold myself back long enough to snap a few photos. I may have gotten strawberry stickiness all over my camera. Don't tell hubs. He still thinks I'm being super careful with the new toy. But unless he wants to hire me a photo assistant a girls gotta do what a girls gotta do.
Please stop by the other #SundaySupper participants this week and show them some love. This movement is such a wonderful thing to be involved in. A special thanks to Isabel from Family Foodie who runs the Sunday Supper group. Also a huge thank you to our host this week, the lovely and talented Samantha from The Little Ferraro Kitchen. Thanks for being awesome ladies! xx
#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
#CookForJulia Dinner
Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ
Toodles and smoochies! xx
Choc Chip Uru
Julia Child, a lady of wit and talent 🙂
She must have made your childhood lighten up with her fantastic cooking!
Your tribute to her birthday looks stunning, honestly how you controlled yourself is beyond me!
Cheers
Choc Chip Uru
Kim Bee
Thanks so much my friend. You always make me smile.
The Mom Chef
It feels like I lived with Julia when I was little. She was always on our tv and I'd sit with mom and watch her slap chickens around. My mom has a first addition of her cookbook.
You chose a perfect recipe. It's gorgeous. I can't imagine the mount of time it took to make all the cups. They link like petals. Beautiful work.
Kim Bee
That is so cool your mom has a first edition. Love that.
Thank you so much. I enjoyed making the cups but they are a bit tedious.
Ramona
I love the cooky cups! Julia Child was awesome and she pioneered so much for the home cook. Great tribute and recipe. 🙂
Kim Bee
Thanks so much. I really enjoyed doing this.
Katy
Oh my goodness, this is divine! Your photos are wonderful and I want to try this recipe now!
Kim Bee
Thanks so much Katy.
Renee
What a seriously yummy dessert! I've been wanting to make some sherbert too. I'll have to try this recipe when I do make it.
Kim Bee
Thanks Renee. I love sherbert. It's just so fab.
Abby
It's 830 am and I already want a bowl of that sherbert 😀 Julia would be proud!
Kim Bee
Awe thank you.
Lisa
I grew up on sherbert because my father was obsessed with it.. especially black raspberry and orange. Would you believe I've never had strawberry sherbert? Well..yours looks incredibly amazing - and in those cookie cups..come to Mama! Pinned!
Kim Bee
I loved orange sherbert. It's just so good. Strawberry is pretty good. Thanks.
Paula @ Vintage Kitchen
Delicious ice cream, especially with summer berries! My mom´s memories in the kitchen are just like yours! Have a great sunday
Kim Bee
Thanks so much Paula. I love thinking back on watching Julia with my mom.
cassie
I love Julia Child, too! I would devour these cups too. Strawberry sherbert is so good!
Kim Bee
Thanks so much Cassie. xx
Jen @ Juanita's Cocina
Gorgeous! And a beautiful tribute to Julia! Makes my heart happy. <3
Kim Bee
Thanks so much Jen. I really loved doing this.
Cindy's Recipes and Writings
So beautiful Kim! Thanks for making it look easy!
Kim Bee
Awe thanks Cindy. xx
Heather @girlichef
These are SO MUCH FUN! Plus, they sound tasty and perfect for summer.
and p.s...I LOOOOVE your plates & tea cups - fantastic pattern!
Kim Bee
Thank you. I love pulling out my mom's china from time to time. Brings back lots of memories for me.
CJ at Food Stories
I love your Julia quote ... it's one of my favorites, too 🙂
Kim Bee
Thanks so much.
Anne @ Webicurean
You did a beautiful job on this--I wish I could just grab a spoon and dig in!
Kim Bee
Thank you Anne. I really enjoyed doing this. It was fun to go back in time a bit.
Chelsea
Such a pretty dessert! I would love to try this for Valentine's Day!
Kim Bee
It would be perfect for Valentine's Day.
LizEawberg
Beautifully done! And did you know cookie dough doesn't have calories either? Happy #sundaysupper!
Kim Bee
Right. I like the way you think Liz.
Sarah
Ooh, I should show this to my stepbrother, he's been bugging for us to buy more sherbet after the engagement party!
Kim Bee
You should. It's actually really easy to make.
Asiya @ Chocolate and Chillies
Wonderful sherbet!!!! And I love the cooky cups....perfect way to serve ice cream!
Kim Bee
Thank you so much. It was so fun to make something a bit old fashioned. I had a blast doing it.
Samantha @FerraroKitchen
These are awesome Kim! I love all your ice creams anyway 🙂 Thanks so much for being a part of this #SS 🙂
Kim Bee
Thank you Sam. You threw a heck of party for Miss Julia. xx
Anne@FromMySweetHeart
Ohhhh....what a beautiful, sweet little dessert, Kim. Would love to be munching those sweet sherbet soaked cookies, long after the sherbet is gone! A great tribute to a great legend! : )
Kim Bee
Thank you so much Anne. I have to say the cups were seriously yummy after the sherbert melted away in them.