Post #14 – Pine Nuts and Strawberries
Random happenings and events have led me to a wonderful dessert blend I’d like to share with you.
I had some Creme Fraiche in the fridge that in the back of my mind I wanted to use before it was too late. And Post #13 here had put pine nuts in mind.
When Julie came to walk Fritzie today she brought along two cookies we both admire from the Safeway bakery, that is – chocolate topped sweet short bread cookies. I put them aside to enjoy later.
I was looking for something else* in Mollie Stones store when I walked by some beautiful large strawberries. I thought, “Haven’t I heard of Strawberries and Creme Fraiche somewhere? Yes, where ever it was, they mentioned coating the berries with brown sugar and heating them a touch before adding a dollop.”
Then I remembered someone mentioning that pine nuts went well with fruits, especially strawberries. So I bought a package of the beauties.
I had just finished enjoying a tuna dish called “Chopsticks Tuna”, courtesy of Lorraine Lockwood. It was delicious and easy, just my style, and I certainly will share it with you soon.
Then I thought, “A strawberry dessert would be perfect to top this repast”.
So, here’s what I did (for one serving):
1) Take four large strawberries and quarter each of them.
2) Add three tablespoons of brown sugar, and mix.
3) Microwave on high for 25 seconds.
(you could refrigerate and re-cool the berries at this point, but it’s not necessary)
4) Take one Safeway chocolate topped short bread cookie, crumble it and then spread and mix the chocolate and the cookie crumble into the sugar coated strawberries.
5) Now top the mixture with two heaping tablespoons of Creme Fraiche.
6) And finally, add three tablespoons of pine nuts.
For me, the taste and consistency of this blend is just wonderful. I think you’ll agree!
* the something else was “saltpeter” (potassium nitrate; known in some Asian markets as “Curing Salt”). This topic deserves a discussion of its own. Stay tuned.
