Now, right now, strawberries are their strawberriest.
Ripe, luscious and dripping with juice, strawberries are nature’s way of welcoming us back to another bountiful season of planting and harvesting. They are like a little gift — an amuse bouche, if you will — to thank us for our patience during a long and barren winter.
And as is so often the case at many fine restaurants, the amuse bouche turns out to be the best part of the meal.
Inspired by the little red nuggets of culinary gold, I set out to make six recipes in which strawberries were the star. They include an hors d’oeuvre and a salad dressing, a baked good and two drinks (one boozy, one not) and a dessert.
Ordinarily, I would save the dessert for last, but I want to tell you about it first because I am so excited about it. It is a restaurant-quality dish (not surprisingly, it was created by a restaurant chef) and it will leave you the toast of your family, friends and guests. It’s that good.