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 of egg yolks, sugar, and hot milk or cream—often flavored with vanilla—splashed over fresh fruit, […]