with Greg Patent, Award Winning Cookbook Author
I used to think of strawberries as only a spring fruit, but in many parts of the country, including Missoula, Montana, where I live, they’re a fall crop as well. And right now we expect to be in strawberry heaven through September. Yippeee!
If you’ve got a few extra egg yolks left over from a batch of meringue, consider making a custard sauce. Crème Anglaise (French for English cream) is an all-purpose sauce … splashed over fresh fruit, pieces of cake, or anything that tickles your fancy.