BERRY BIG STRAWBERRIES AND CREAM
Fresh over-sized strawberries served with a sweet dip of dairy-free sour cream with orange marmalade, brown sugar, fresh cilantro – and just a twist or two of pink Himalayan salt! A simple celebration that looks and tastes like you take your strawberries and cream seriously!
Serves a small party as dessert or an introduction
2, 1.1 lb. packs extra-large strawberries – wash and hull
1 c. dairy-free sour cream – I used Follow Your Heart brand this time
1/2 c. orange marmalade – I used what was on sale today, which was Lucky’s store brand (I object to store brands that won’t tell you what company made item, but I still buy them – Voulez-Vous it says on the jar. I don’t think that’s a company name)
1/4 c. light brown sugar
fresh grind pink Himalayan salt
fresh cilantro – break off a fistful from top of bunch and finely chop – use as much as you like
Stand each strawberry on its large bottom. Cut a cross down from the top all the way through to the bottom, producing 4 equal segments.
Place a long round toothpick pricking the small top of each segment and pushing it all the way out the bottom. Do this with each strawberry.
DIP:
Place dairy-free sour cream, marmalade, brown sugar, cilantro and salt in bowl. Stir to evenly distribute. Chill till ready to use.
ASSEMBLY:
Using a large plate, place bowl of dip in center and arrange tooth-picked strawberry segments around dip bowl. Serve.
Notes: If not serving strawberries soon after purchase, and if you want to reserve the leafy tops, then wash those tops well when you come home from market, and then dry with a clean, dry cloth, before refrigerating them.
Mold grows quickly on fruit, especially berries, and it grows in places you may not see, such as under the leaves, toward the bottom of the stem and around the top of the core. If not cleaned, guests could get a whiff of mold upon eating them.
CHEF DAVIES-TIGHT™ 