Monday, June 11, 2007
'Tis the season
--Strawberries with Swedish Cream
Strawberries with Swedish Cream
How to Cook Everything Copyright 1998
1 cup heavy cream
½ cup sour cream I used lite sour cream
Sugar or honey to taste I used sugar
1 tablespoon Grand Marnier, Amaretto, or other liqueur, optional I didn't use this
1 quart strawberries, washed, hulled and left whole
1. Whip the sweet cream until it holds soft peaks, then fold in the sour cream; add sugar to taste and liqueur if you like.
2. Place the berries in four to six bowls or stemmed glasses and top with the cream.
Makes 4 to 6 servings.
I got the cutest local strawberries at the auction. The would have been perfect for a strawberry tart and I looked over several recipes but in the end, I just didn't have the time, nor could I afford to have a strawberry tart sitting around and tempting me. I actually quartered this recipe and made myself a single serving.
The sour cream adds a slight bit of tang to the cream. There's really no reason to dress up great strawberries any more than this. This picture doesn't do those strawberries justice. They were the best looking strawberries that I've seen in years.
So my cookbook guy did leave the auction like he told me he was going to but, I found another guy on the other side. He had better prices too. I got Martha Stewart's classic Entertaining for 2 bucks (no dust cover). I doubt I'll be trying many recipes from that book but it's fun to look back at the 80s.
Blast From The Past: Whole-Wheat Strawberry Muffins from September 2006. These were great muffins but would I dare use my best strawberries in muffins?
Question of the Day: What's your favorite strawberry recipe?