Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, July 22, 2014

Macerated Strawberries

If you think strawberries are incredible as is you should try macerating them…wow! Sounds technical but it couldn’t be easier, although you do have to plan ahead as they should sit for at least an hour. 

In a large bowl quarter and toss a quart of strawberries with a teaspoon of sugar and a quarter cup of Limoncello, Rum, Vodka, or tequila. If kids are involved you may want to opt for a white Balsamic vinegar. That’s it...just them sit at room temperature until you’re ready to serve.

But don’t stop there, top them with a scoop of lemon sorbet and crumbled Lazzaroni Amaretti cookies. The combinations of sweet and sour, warm and cold, soft and crunchy will definitely make this one of your go to summer desserts.

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