One Ingredient, Endless Possibilities
A passionate KitchenAid maker loves nothing more than experimenting in the kitchen! We sent each of the makers a fresh fruit basket to make whatever they wanted, and they each came up with a unique farm to table recipe.
It’s no surprise as the #KitchenAidMakers have boundless creativity and their kitchens are stocked with innovative KitchenAid products that help prep, cook and clean with ease, inspiring making.
Check out the posts below to see their imaginative fresh fruit dishes and follow the hashtag for all the details. Plus get inspired to make with seasonal produce – from berries to apples – using a homemade pie recipe perfect for any filling!
For more details on the featured products scroll to the bottom of the page or visit KitchenAid.ca.
Seasonal Fruit Salad – courtesy of Christelle is Flabbergasting
Presentation is key – Christelle used the KitchenAid® Sheet Cutter Attachment to create stylish apple rolls that made her fruit plate pop. See the recipe below.
Seasonal Fruit Salad Recipe – courtesy of Christelle is FlabbergastingIngredients
- 1 apple
- A handful of strawberries
- A handful of blackberries
- A handful of blueberries
- Orange Blossom honey (or your favorite honey!), to drizzle
Instructions
- Using your KitchenAid Vegetable Sheet Cutter Attachment and KitchenAid Stand Mixer create long sheets of apple.
- Cut sheets of apple and swirl them into a rose shape.
- Arrange on a serving dish along with the berries.
- Drizzle with honey. Serve at once.
Slab Pie Recipe – courtesy of Sweet Potato Chronicles
The Sweet Potato Chronicle ladies made a classic homemade berry pie look easy by using a simple baking sheet in the KitchenAid® 5-Burner Dual Fuel Convection Range with Baking Drawer – that distributes heat evenly for flawless results. See the recipe below.
Slab Pie Recipe – courtesy of Sweet Potato ChroniclesThe dough:
- 3 cups spelt flour
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 ½ cups cold unsalted butter (3 sticks)
- 2 large eggs
- 2 tablespoons milk
The filling:
- 2 cups diced rhubarb
- 4 cups quartered strawberries
- 1 cup sugar
- 1 tablespoon lemon zest
- juice of ½ lemon
- 1 tablespoon chopped mint
- ¼ teaspoon salt
- ¼ cup corn starch
- 1 beaten egg
Dough prep:
- Add flour, sugar and salt to your KitchenAid® 7-Cup Food Processor. Add butter and process until the mixture is pea-sized throughout.
- Whisk the eggs and milk together and then add to the flour mix (you can do this step right in my processor with the blade removed). Turn it out onto a sheet of parchment and gather into a ball.
- Flatten dough into a disk, cut into two pieces and wrap each tightly in cling wrap. Place balls in the fridge for at least an hour or up to two days in advance.
Filling prep:
- In a medium saucepan over medium heat, add the rhubarb and cook for about 10 minutes or until the rhubarb begins to be fork tender. You can substitute other seasonal fruit and adjust the time!
- Add strawberries, sugar, lemon zest, lemon juice, mint, salt and cook down until sugar melts and strawberries kick off some liquid, about 3 to 5 minutes.
- Dissolve the cornstarch in 6 tablespoons of water and then add the cornstarch and stir well.
- Bring the mixture to a boil and then take off the heat. Pour the fruit mixture into a bowl and place in the fridge for 30 minutes or until completely cool.
Baking method:
- Preheat your KitchenAid® 5-Burner Dual Fuel Convection Range with Baking Drawer or other even-heat oven to 400 degrees.
- Lightly flour a work surface and your rolling pin.
- Roll out one disk of dough to fit your 10×14-inch jelly-roll pan so there is about two inches of overhang.
- Press dough gently to fit into pan and fill with fruit mixture.
- Roll out your remaining disk of dough to the same size. Place it on top of the pie, pressing along the sides to seal the edges. Fold overhang under, tucking it into the pan and crimp the edges.
- Brush crust all over with beaten egg.
- Using a paring knife, cut slits on top of the pie. Place the pie back in the refrigerator for 10 minutes.
- Place the chilled pie in the oven and reduce temperature to 375.
- Bake until the crust is golden brown and juice is bubbling in the center at the air vents, about 50 to 55 minutes.
- Let cool on wire rack for 1 hour.
- Serve warm. We recommend trying it a la mode!
Strawberry Pound Cake Shortcakes with Mint Cream – courtesy of Foodess
Mashing berries and whipping up homemade pound cake is way more fun when you don’t have to do the dishes – Jennifer likes the KitchenAid® 44 DBA Dishwasher’s automatic soil-level detection and drying features as they mean she really doesn’t have to think about the dishes.
Strawberry Pound Cake Shortcakes with Mint Cream Recipe – courtesy of FoodessIngredients
Buttermilk Pound Cake
- 2 cups 9 ounces all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter 8 ounces softened
- 1 cup granulated sugar
- 4 eggs room temperature
- 1 vanilla bean split lengthwise and seeds scraped out or 1 tsp pure vanilla extract
- 1/4 cup buttermilk
Strawberry Sauce
- 2 lbs strawberries hulled
- 1/4 cup granulated sugar
Mint Whipped Cream
- 1 cup whipping cream (35% or heavy cream)
- 1/3 cup fresh mint leaves
- 2 tbsp granulated sugar
Method
- Preheat oven to 350 degrees F. Line an 9×5″ loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- Combine butter and sugar in standing mixer and beat on medium speed until very light and fluffy, about 4 minutes. Beat in eggs one at a time, beating for about 15 seconds after each and pausing to scrape down sides of bowl before adding the next. Beat in vanilla bean seeds.
- With mixer speed on low, gradually beat in half of the flour mixture. Stop mixer, scrape down sides of bowl, then beat in milk on low speed, followed by remaining flour mixture.
- Scrape batter into prepared pan and bake 45 minutes – 1 hour, until tester inserted in centre comes out clean.
- Place on wire rack for 10 minutes to cool in pan, then carefully invert cake directly onto rack. Peel off parchment paper and invert again so that it’s right-side up.
- While cake bakes, mash berries in a large bowl with sugar and let stand until juicy, at least 30 minutes, or refrigerated up to 3 days.
- Place cream in a saucepan over medium heat until the first bubbles appear at the edges.
- Remove from heat and stir in mint; let stand about 30 minutes.
- Pour through a strainer into a freezer bag and seal the bag.
- Submerge the bag in an ice bath (a bowl filled with ice and then topped up with water) to cool quickly (or else transfer to refrigerator and chill 4 hours).
- Whip cream in stand mixer on high speed until soft peaks form, then reduce speed and whip in the sugar.
- Assemble
- Serve cake slices topped with the strawberry sauce and a generous dollop of whipped cream.
