Does anyone else remember brunch in 70’s? Yes, quiche was there, and very chic indeed. But I especially remember this seriously simple and delicious dessert: a bowl of ripe strawberries was served, flanked with a dish of sour cream and a dish of brown sugar. Guests dipped a berry into the sour cream then into the sugar. Finger food! In more formal circles than ours, I suspect that each guest had their own little plate...
Either way, you can recapture and elevate this lovely retro dish by trading in ordinary brown sugar for dark muscovado sugar (one of my obsessions). Stick with the sour cream (who doesn’t love sour cream?) or swap it for crème fraiche, or labneh, or drained yogurt, or any other slightly tangy or tart fresh cheese or cultured milk. Could anything be easier?
For more things to do with ripe strawberries, see recent and upcoming posts. Also see my new book, Sinfully Easy Delicious Desserts (Artisan 2012) by Alice Medrich.
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