PrintHow Do You Eat Strawberries?
In New York City, at least, the local strawberries at the farmers' markets are absolutely delicious this year, sweet as candy. I have heard the same is true about the berries in California this year. So how do Serious Eaters like to eat their strawberries?
Last night at Esca, they told me they had local Tri-Star strawberries for dessert macerated in pork with a side of zabaglione cream. I asked for my strawberries plain, and they were so good it was scary.
That said, the thing I love to do with strawberries is put a little bit of high-quality balsamic vinegar on them, add a few grinds of fresh black pepper roman-style, and then top the whole affair with a scoop of Häagen-Dazs vanilla ice cream.
Photograph from Mewtate on Flickr
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14 Comments:
Golly, I hope the berries were macerated in PORT and not PORK! :)
cookbookchick at 1:09PM on 06/11/07
yes!
ghickey at 1:35PM on 06/11/07
Plain or covered in semi-sweet chocolate.
kathryn at 2:01PM on 06/11/07
Well, if I'm absolutely bored with fresh strawberries (not likely) then I like to dip them first into sour cream and then a little brown sugar. Decadent!
Library Lady at 2:35PM on 06/11/07
I like mine nekked.
tgchi at 3:42PM on 06/11/07
Sliced thickly, sprinkled lightly with powdered sugar, splashed with a wee bit of Cognac or brandy . . . then gently stirred.
DocChuck at 3:59PM on 06/11/07
I like the balsamic approach with a twist I learned from the Naked Chef. Take some mascarpone and add the seeds from a vanilla bean and some sugar, mix and garnish the berries.
If you have leftovers, I like to take the mascarpone and the balsamicy berries, mix them all together and then freeze them into a sweet-tart frozen confection. Ridiculously deliciously good stuff.
theheadhen at 4:54PM on 06/11/07
tossed with a little vanilla extract made by ourselves, using our own vanilla beans and a high quality alcohol and cold extracting for weeks...
Or a good balsamic reduction.
Naked is good too...
tyronebcookin at 5:26PM on 06/11/07
As a child, warm homemade shortcake biscuits topped with strawberries & pouring cream. Nowdays, I love 'em plain!
JEP at 6:16PM on 06/11/07
Dipped in whipped creme freche and brown sugar. Heavenly!
iheartveggies at 7:36PM on 06/11/07
Hulled, quartered, and mixed into Trader Joe's Greek-style yogurt. Yum!
AdamH at 8:31PM on 06/11/07
Since back from NC where I bought beautiful strawberries in may I made strawberry ice cream. Strawberry tiramisu. French toast with you guessed it strawberries.
How do I like them. Plain touch of lemon juice.
JerzeeTomato at 11:55PM on 06/11/07
Strawberry pie, yum!
srudman at 4:54AM on 06/12/07
Truly great strawberries -- yep, Jerzee Tomato, the kind we get from pick-your-own farms here in North Carolina every April and May -- don't need anything, of course. The best are eaten warm, in the field, while you're filling your cardboard basket. But my favorite splurge strawberry recipe is one I got back in 1995, when AOL was young and a woman named Elizabeth Waters used to run a live food chat group every Sunday night. She was from Louisville, so this is one of my Derby Day traditions: Mix 2 cups of sifted confectioners sugar, 2 tablespoons bourbon, 1 teaspoon vanilla and just enough cream to make a smooth dip. Set it out with a bowl of sifted confectioners sugar and a bowl of strawberries with the hulls on. Dip a strawberry into the bourbon cream, then into confectioners sugar. Make sure you don't let the kiddies eat it, and that you have a designated driver.
Kathleen Purvis at 8:48AM on 06/12/07