Off-Campus Kitchen: Strawberries with Earl Grey syrup and creme fraiche
So, what to do with that box of strawberries you bought at the Hop for $8.25? (By the way, what are they, magic strawberries? You can get them at the Co-op for 1/3 the price—what are you thinking, DDS?)
But regardless, strawberries are now in season, and apparently an excellent way to use up that extra DBA. Once you've stuffed yourself with just strawberries, here's a summery idea for another way to serve them.
I'll admit, I poached this idea from the Strawberries Grand Marnier with creme anglaise at Dirt Cowboy. I could afford the new dessert during its half-off trial period this winter, but no longer, which incentivizes making it at home. My version uses Earl Grey syrup, because I like the flavor more, and creme fraiche, which is thicker than creme anglaise (and thus feels more indulgent). Creme fraiche is also more tart, which offsets the sweetness of the strawberries and the syrup. Alternatively, use whipped cream—but I'd recommend whipping it from scratch with a dash of vanilla.
Strawberries with Earl Grey Syrup and Creme Fraiche (serves four)
1 cup sugar
1 cup water
4 Earl Grey teabags
1 oz honey liqueur or 3 tablespoons honey
(This recipe will yield extra syrup for other uses)
8 oz creme fraiche
16 oz carton strawberries
2 tablespoons lemon juice
Boil water. Add teabags and allow to steep for five minutes, then remove and discard the teabags. Add the sugar and honey/liqueur and stir over the heat until sugar is completely dissolved. Cool the syrup in the fridge for one day, or in the freezer for two hours, but be careful that you don't allow it to freeze!
Wash the strawberries. Cut off the tops and halve each strawberry, then toss them with lemon juice. Divide into bowls for your guests.
Serve three tablespoons syrup over each bowl of strawberries and top with a dollop of creme fraiche.
Save the remaining syrup — use it with strawberries to top pancakes, waffles, popovers... or substitute it for simple syrup in a fancy cocktail.