It seems like cheating to call this a recipe, but I’ve never come across a better way to serve strawberries that’s different, elegant, delicious, and so little work. This idea first came to my attention when I was in cooking school, and it seemed bizarre at the time. The Blue Strawbery Cookbook was written by James Haller, a self-taught cook who just threw things together with popular, if extremely rich, results. (Yes, that spelling is correct; the author’s restaurant was in Strawbery Banke in Portsmouth, NH. That’s the “olde” way of spelling it.) I was astonished at how he went about cooking, as I was learning ratios and techniques, the complete opposite of his approach.
This is how Mr. Haller served strawberries for dessert, but they’re marvelous any time.
The only thing I can add is that crème fraîche would also be good in place of the sour cream. At the time this cookbook was written, such a thing was rarely to be found in the US.
- Sour cream
- Dark or light brown sugar
- Wash and carefully dry the amount of strawberries needed. Better have plenty, as these disappear fast. Leave the hulls on to use as handles.
- Put out separate bowls of sour cream and brown sugar alongside a platter of the strawberries. Arrange them artistically for maximum effect.
- One at a time, diners dip a berry first about halfway into the sour cream, and then into the brown sugar.
- Pop into your mouth quickly before the sugar begins to melt into the sour cream.