I love strawberries, and everything you can do with them, pavlova being one of the many applications with this June fruit. We get ours from Princeton Produce, a farm about 20 mi south of town. The advantage of their close proximity is ripeness. Cut one of these berries in two and you will reveal a solid red core. Compare it to your fat, shiny grocery store variety that has a hollow, pale white center. Sure the season is longer, but the quality is far inferior, so why bother? Live with the limitation that the growing season imposes. You will enjoy them far more this way.

Here’s a current favorite cocktail recipe that has been a hit. Try it at home and see if it compares to ours:

Strawberry Boxcar

In a shaker with ice, add:

1 oz fresh lime juice

1 egg white

½ oz Cointreau

1 oz gin

½ oz strawberry puree

½ oz simple syrup

Shake thoroughly. Serve in martini glass. Garnish with lime or strawberry wedge

My Favorite Fruit

One thought on “My Favorite Fruit

  • July 6, 2010 at 6:19 am

    i'm catching up on my blog subscriptions tonight before bed. i was about to make myself a "caipirinha" nightcap, then i saw your strawberry boxcar recipe. i thought to myself, "hey, i have all those ingredients, why not?!"

    OH MY GOSH, DELICIOUS! i'm usually leary of raw eggs–not because of bacteria, but because of the smell, it usually makes my stomach roll. i think that's because when i was younger i tried once to "Arnold" some raw eggs before a workout–no dice–I gagged for a week.

    i was surprised that i couldn't smell or taste the egg white at all. this has broadened my horizons now to try all the drink recipes I've avoid because of the egg white in them.

    also, the mushroom risotto was wonderful tonight. i sat outside with a couple friends and watched the fireworks and we enjoyed a few items off the dinner menu.

    one minor critique–from one foodie to another–the olive tapenade had a very strong presence of anchovy tonight. i would go so far as to say the little fish upstaged the katamala 😉 the tapenade was still darn tasty though!

    keep up the great work!

    i'll be back again soon.

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