I don't know about you and your area of the world, but boy, have we ever had a BUMPER crop of strawberries this spring due to all of the glorious weekly rains that we have received. So W.D. and I have just been whipping up all sorts of dishes to use these precious red beauties in. Trust me, we don't eat gourmet every day; in fact, we eat more simply on a day to day basis than otherwise.
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I'm married to a simple guy who loves simple things. Don't get me wrong, he loves it when I cook gourmet recipes; but he's just as happy with a simple dish any day. So here's one for you: a simple strawberry sauce to drizzle over just about anything. In this case, the sauce is drizzled over a strawberry layer cake with a cream cheese frosting. Nothing fancy at all, but made fancy by the addition of the strawberry sauce. How easy is that? And how yummy?
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Strawberry Sauce with Chambord
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2 pints fresh strawberries
1 tsp. freshly squeezed lemon juice
1 cup sugar
2 - 4 Tbsps. Chambord (raspberry liquor) or Framboise or raspberry brandy
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Wash, hull, and slice the strawberries.
Process with a food processor or inversion blender (we call it our 'boat motor')
Add the sugar, lemon juice, and liquor.
Blend until smooth.
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This is just divine over the strawberry cake! And with cream cheese frosting, my favorite, and a perfect match for the strawberry flavor!
ReplyDeleteLove that strawberry sauce - and, it's so versatile, yum!
ReplyDeleteHi Reeni and Kerstin! Oh my gosh, you are both right, this sauce is so good, and you can use it for so many recipes. We freeze tons of strawberries in the spring, so that we can have them year round, knowing that there are no preservatives in them from doing it ourselves. THanks for sharing your thoughts, you two!
ReplyDeleteThe sauce is really good!
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