Recipe and Photo by Kelly Yandell, themeaningofpie.com
Spring strawberries are full of vitamin C; they’re delicious; and they’re a guaranteed hit with kids and adults alike. Their versatility in pies, jams, salads or standing alone makes them a valuable member of the Texas food scene.
Serves 4
For the strawberries:
1 pound strawberries, rinsed, stemmed and quartered
1 tablespoon granulated sugar
1 tablespoon Cointreau or other orange liqueur
For the sauce:
½ cup whipping cream
½ cup sour cream
1 teaspoon vanilla extract
Vanilla bean seeds from ½ of a vanilla pod
3 tablespoons brown sugar
Prepare the strawberries:
Place the quartered strawberries in a bowl and sprinkle them with granulated sugar and Cointreau. Mix gently with a spoon so that the sugar and alcohol are well distributed. Cover the bowl with plastic wrap and place it in the refrigerator for at least 20 minutes and up to 4 hours.
Prepare the sauce:
In a chilled metal bowl, begin whipping the cream with either a whisk or an electric mixer. Once the cream just begins to thicken, sprinkle in 2 teaspoons of the brown sugar and whip until the sugar has been incorporated. Continue whipping the cream and adding sugar in small batches until all the sugar in incorporated and the cream has formed stiff peaks. With a broad silicone spatula, fold in the sour cream, vanilla extract and vanilla seeds. Refrigerate until you are ready to serve. Serve each guest a bowl of the strawberries with a big dollop of the sauce on top.
Notes: To obtain vanilla seeds, slice a vanilla pod and slice lengthwise down center. Peel open and use the back of a knife to scrape out the thousands of black specks, which are the seeds. If you don’t have vanilla beans, add an additional ½ teaspoon vanilla extract.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
