Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Zinfandel
Ingredients:
For the strawberries:
2-3 pints ripe strawberries, rinsed and halved lengthwise
1 tablespoon balsamic vinegar (I use 12 year old vinegar for this recipe)
1/8 cup sugar (or to taste)
For the crème fraiche topping:
½ cup creme fraiche
1 tablespoon brown sugar (or to taste)
Black pepper
Mint for garnish (optional)
Directions:
Combine strawberry halves with balsamic vinegar and sugar. Toss to mix. Cover with aluminum foil and refrigerate.
Mix crème fraiche and brown sugar. Cover with aluminum foil and refrigerate.
Take berries out of refrigerator about 15 minutes before serving. Stir well.
To serve: Place strawberries into a festive glass or dish. Sprinkle with freshly-cracked black pepper. Drop a dollop of crème fraiche over the top. Add fresh mint for garnish.
Serves 6
Recipe by: Sherry Page
Culinary Getaways
