I made chocolate belgian waffles for breakfast this morning and wanted an easy sauce for them without using maple syrup. So, I came up with a strawberry sauce. The texture is amazing and it is sweet, so a little goes a long way.
In a 2 quart saucepan, bring 1 cup of water and 1 cup of sugar to a boil, then add 2 pints of strawberries, roughly chopped. Let this cook for about 20 minutes then remove from the heat. Use an immersion blender and process the sauce until smooth. While the sauce is still warm, add 2 tablespoons of butter and 1 teaspoon of vanilla extract. Stir and enjoy.
This would be great served over cake, ice cream, other fresh fruit or used as a base for a great strawberry salad dressing. OOOOO....now I'm thinkin'.......since I have never made this to taste it, I will have to let y'all know how it comes out and if I change anything.
Strawberry Salad Dressing
1/4 cup strawberry sauce,
2 tbsps balsamic vinegar,
1 tsp smooth dijon mustard,
1 tsp seeded dijon mustard,
1/2 cup olive oil,
Salt and pepper to taste and then whisk the dickens out of it.
Serve over baby spinach with crumbled goat cheese, chopped walnuts and sliced fresh strawberries.
If someone tries this before I do, please let me know if it is any good...!
Happy New Year!
Purple Kitchen Treats
Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.
However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.
My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.
From the heart of my purple kitchen to you,