Over the summer I’ve been frequenting the library. Not only is it fun for my little guy to explore there but I could get lost in the sea of cookbooks. I found this pearl of a recipe in an old cookbook of recipes from Gourmet Magazine. The short list of ingredients and steps was appealing (no one wants to bake in the heat of the summer) plus the fact that I could use pretty much any summer produce for the fruit on the bottom part was an easy win. Turns out it was a fabulous dessert that I can’t wait to make again and again…maybe next time with peaches!
I don’t have much for you on this recipe except for this – if you’ve never made tapioca pudding you must and this recipe is the easiest of all of the ways to make it! And if you have never tried tapioca pudding, this is also a must, the pearl-y tiny white balls turn into a perfectly toothsome texture that is as much fun to eat as it is delicious.
Not only have I been exploring old cookbooks this summer, I’ve also been exploring old devotionals and writings from legendary Christian writers. So, I’ll leave you with this sweet prayer titled “Joyous and Helpful Labor” written by John Baillie –
You send me forth to the work of another day
This day, O Lord –
give me courtesy:
give me meekness of bearing, with decision of character:
give me long suffering:
give me chastity:
give me sincerity of speech:
give me diligence in my allotted task.
A quick and tasty summer dessert with fresh strawberries, creamy tapioca pudding and vanilla bean.
- 2 cups water
- 1/3 cup small tapioca pearls
- 1 cup heavy cream
- 1/4 cup plus 2 tablespoons sugar
- 1 vanilla bean*, divided in half
- 2 tablespoons vanilla sugar*
- 1 pint strawberries (2 cups or one regular sized container), cored
- Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes.
- Meanwhile, place cored and sliced strawberries in a bowl with 2 tablespoons sugar and seeds from half of the vanilla bean..
- Into the tapioca, whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt. Simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Stir in the other half vanilla bean seeds (scraped from the pod). Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
- Pulse strawberries in a food processor with until coarsely puréed. Divide among 6 (6-ounce) glasses.
- Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
Vanilla bean can be substituted with vanilla extract. Use 1/2 teaspoon in the tapioca and 1/2 teaspoon in the strawberries.