sprrrriiiing?

I’m not quite sure it’s spring here yet.  We’ve had days in the 60s, the tulips are ready to burst open, multiple frilly rhubarb leaves have unfurled, but now the weather people are predicting SNOW! (I will say that I’ll take snow over flooding any day and my thoughts are with everyone in the South who’ve got much worse weather than we do.)

But in my head (and my stomach), it’s definitely spring. I’m craving  my family’s traditionally “spring” foods, like new potatoes roasted with thyme and carrots cooked with a little butter and honey.

There are cats in open windows. Definitely a sign of spring.

We grilled a white chicken pizza with asparagus on Sunday- a perfect meal after a long weekend of patio- and firepit-building.

And, of course, we’ve been indulging in one of my favorite spring treats- roasted strawberries with boozy whipped cream. It’s a perfect combination, and of course the extra whipped cream is a natural accompaniment for your first-of-the-season cobblers and pies.

Roasted Strawberries

I didn’t get a picture of the roasted berries, but will try to remember to take one and upload later in the week.
Preheat oven to 400F. Line a baking sheet with parchment. Wash and hull 1 cup of strawberries.  Slice the large ones into quarters and the medium and small guys into halves.  Place on the parchment and sprinkle 1/4 cup white sugar over the top.  Toss gently to distribute the sugar and coat the berries evenly.  Roast on the bottom rack for 30 minutes; cool at room temperature for 10 minutes and transfer to a container to finish cooling in the fridge (or the freezer, if you’re as anxious as I am!)

Boozy whipped cream
And you thought the strawberries were a cinch?  This is truly the easiest thing in the world:

Set a small bowl and beaters of an electric mixer (or stand mixer) in the freezer for 5 minutes.  Assemble 1 cup of heavy whipping cream (avoid the ultra-pasturized if possible), 2 teaspoons white sugar, and 2 tablespoons of brandy, bourbon, or your favorite liqueur.  Begin whipping the cream in the cold bowl; after a minute, add the sugar and booze. Continue whipping until it’s set. Serve on anything and everything, including those strawberries.  And go outside to admire the flowers.

Also delicious served with angel food cake, pound cake, or short cakes!

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Filed under 30 min. or less, Condiments, etc., Desserts, Spring, Summer

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