While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
A berry nice way to start the week - May 21 is National Strawberries and Cream Day.
Eating freshly picked strawberries on an early summer's afternoon is pure bliss. Eating freshly picked strawberries doused in sweet cream on a early summer's afternoon is the utopian dream.
Dorothy Hartley wrote of the red and white duo in 1954's reverential guide, Food in England:
"Take a deep cold bowl half full of cream (an old punch bowl is excellent for this purpose.) Whip the cream slightly, but do not make too stiff. Then drop into it as many strawberries as it will hold, the smaller ones being put in whole, the larger, cut up. Stir as you go, mashing slightly, and when the cream really won't cover another strawberry, leave it to stand for an hour. It will then be a cold level, pale-pink cream. Crust it over with dredged white sugar and serve forth in June, on a green lawn, under shady trees by the river."
Strawberries and cream have also become a synonymous treat for the Wimbledon tournament in (where else?) jolly ol' England. To really play your ace, serve up this recipe for Strawberries with Mint Whipped Cream from Martha Stewart.
Strange coincidence – I happened to have strawberries and cream that very day! And I can't even remember the last time I had it before!
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