Jim and Karen, dear friends, as well as frequent guests to the Inn, visit Ashland, Oregon twice a year. In the summer they bring me an entire flat of organic farm fresh strawberries.
They are luscious, tiny, almost over-ripe, and absolutely ready to be used. So I bought a pint of heavy cream -- which I almost never do -- with an idea to create a rich creamy sauce to go with lots of strawberries. After doing a little search on the Internet, I settled on making a sauce anglaise, then adding pureed strawberries with a little lemon juice.
To show off the colorful sauces and fruit, especially the pureed strawberry sauce, we used champagne glasses to serve Pots de Crème aux Fraises.
I think this recipe will be a keeper!
As the first course is rich and sweet, I suggest the second course to be savory -- a baked frittata with vegetables and meat.
Ashland, Oregon is home to Oregon Shakespeare Festival and Oregon Cabaret Theater and gateway to Rogue Wine Country, Crater Lake National Park and Wild & Scenic Wilderness.