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Ingredient Fri Jun 26 2009
Farewell to strawberries
You'll see strawberries at the farmers markets this weekend, but late June means the end of the season. Soon, cherries and blueberries will take their place at the farmstand table. Peaches will follow in a few weeks.
This week, I staged my own slightly boozy farewell to strawberry season by setting wild strawberries atop pastry cream that had been spiked with Cointreau, an orange-flavored liqueur. For an even simpler preparation, consider soaking sliced berries with a sprinkling of sugar and a few splashes of Cointreau or Grand Marnier. Serve atop shortcake.
I'm also a fan of The Rustic Kitchen's recipe for Strawberry Bourbon Sauce. Poured over ice cream, it's an excellent answer to our early summer heatwave.
Daniel Shumski works for an orchard and blogs at Fruit Slinger. Follow him on Twitter.
