Monday, May 31, 2010
roasting in the heat
Somehow the word roasted on a recipe or a menu pulls at the comfort strings, and at the salivary glands where the anticipation of caramelized bits of concentrated flavors beckon.So, when I read about this pastry chef who was roasting her strawberries, it stopped me in my tracks: different, bold, may be intensely good.... definitively to try.
You toss them in sugar until they gloss, and put them in a glass dish, all snuggly, at 200 for 2 1/2 hours. What you get is the fruit still intact, but all juicy and enhanced with a ruby syrup to drizzle on your meyer lemon yogurt from St Benoit that you had topped with the roasted beauties.