about 3 ounces (85 grams) cake flour |
about 3 ounces (85 grams) bread flour |
about 1.5 ounces (43 grams) sugar |
1 teaspoon salt |
3 eggs |
3 egg yolks |
1 1/2 cups milk |
about 3 ounces (85 grams) melted butter |
3 pints strawberries, hulled |
about 7 ounces (187 grams) sugar |
1/2 whole nutmeg, crushed |
about 11 ounces (300 ml) zinfandel |
about 6 cups (1.5 liter) water |
about 7 ounces (75 g) fresh ginger |
1 vanilla bean, split |
1 .5 pounds rhubarb, cut into large chunks |
about 7 ounces (200 grams) sugar |
1/2 pound butter, room temperature |
1/4 cup rhubarb syrup |
3 pints strawberries, hulled and quartered |
some rhubarb butter |
2 tablespoons vanilla sugar |
raspberry vinegar |
vanilla sugar |
crushed pink peppercorns |
ice cream |