It has been hot here in Sonoma County for the past couple weeks and I needed to make a cool summer dessert for a luncheon event. I headed down to the farmer’s market to see what inspired me. I picked up a few baskets of strawberries and also a bunch of basil. The amazing smell drew me in. There is nothing like fresh local strawberries on a hot day and a strawberry basil custard pie would fit the bill. I paired the filling with a vanilla wafer crust and a mascarpone whipped topping.
Yet another pie that is magical childhood memory, strawberry rhubarb. While it is fairly easy to get strawberries year round, at least frozen in the winter, rhubarb is often hard, if not impossible, to come by outside of summer. So take this summer season to take the opportunity to bake this lovely pie. The tart flavor of the rhubarb pairs perfectly with the sweetness of the strawberries. While I would like to say the ingredients came for my veggie garden. They do not, as my strawberry patch has not taken off like I hoped. Luckily, here in Sonoma County there are abundance of farmer’s markets to pick up fresh strawberries and rhubarb. You might even come across some varieties of strawberries you have never heard of . The pie also has wine country twist, as the fruit is macerated in cabernet sauvignon.