Fresh strawberries...what can compare? They are nature's edible jewels! My favorite way to eat strawberries is fresh picked, warm and juicy. After we have our fill of fresh berries, most of them will go into the freezer for safe keeping. We never pick enough. This year we have enjoyed blending them with plums into a sweet sauce poured over millet biscuits and topped with fresh, fluffy whipped cream. Yum! I've also folded the sauce into the fluffed whipped cream and frozen this concoction. It makes a delicious frozen dessert! It would be perfect spread over a graham cracker crust and frozen overnight.
Plum Strawberry Sauce
6-7 fresh plums
4 cups fresh or frozen strawberries
1-1/2 cups organic evaporated cane juice or raw sugar
Mash the fruit together. Cook on medium heat in a heavy saucepan until the mixture thickens nicely and the juices cook down. Allow to cool. Serve over bisquits or fold into whipped cream and freeze.
Millet Biscuits
1 cup whole wheat flour
1 cup ground millet flour (millet grinds into flour easily in a blender or coffee grinder)
1/2 tsp salt
2 TB sugar
3 TB unsalted butter
1 cup cold goat milk (any milk will do!)
Cut butter into flour mixture with a pastry blender. Pour in milk and mix well. Drop biscuit batter onto a buttered baking sheet and bake at 350 degrees for 20 minutes.
To make fluffy whipped cream, simply take a half quart of cold whole cream and begin whipping it with an electric beater until it fluffs up. You can sweeten it with a drizzle of honey, a sprinkle of sugar or even some cinnamon or cocoa!
If you have some strawberry recipes to share, please leave them in the comments section!
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