Yummy…All the Way Down the Throat. No joke. This is a total software update for your palate…and speaking of which; it totally looks like the palette for a still life…calling Kristin!! Since strawberry season is in full swing here, I’m taking it straight to the kitchen. Hope that you do the same. With the marinade in this recipe, any strawberry will work if you live in an “off berry season”!
1 cup thinly slices strawberries
1 Tbs white balsamic vinegar
1 t honey
Pinch of salt and pepper
Vegetable cream cheese, room temperature (I prefer light)
Bunch baby arugula
8 slices white bread, edged, and cut in half
Toss together berries, balsamic, honey, and salt.
Let sit 30 minutes, then drain.
Spread cheese on all bread slices.
Season 8 bread halves with salt and pepper.
Layer strawberries across these halves.
Top with arugula.
Top with remaining bread slices.
Get your cocktail on baby! If you like strawberries and vodka, this post is aimed right atcha! Strawberry season is here in ENC and I picked berries at 903 this past weekend. After I canned my preserves I tried my hand at infusing vodka. Amazing results. Made me feel like a kitchen artist. So, go on and do it, ’cause I’m gonna share cocktail recipes next.
PS…shelf life on the infused vodka is 6 + months. WOW!What you need:
Quart size canning jar
30 + strawberries, rinsed and dried
1/4 cup sugar
Mild vodka (I use Tito’s)
Rinse the jar well and dry it.
Remove stem from berries and quarter them.
Fill jar to top with berries.
Fill jar with vodka.
Cover with lid.
When berries turn pink, about 2 days, strain vodka and save.
Toss berries out.
If you like a stronger strawberry flavor, repeat the process.
Sorry John. I know your strawberry fields were beautiful, but this field on ENC Highway 903 was glorious yesterday. Tena and I had a 9 hour adventure picking berries, cleaning berries, smashing berries, cooking berries, and canning berries! Then today I made berry butter, yum.