Since strawberry and Fraises des Bois are the same fruit with a slightly different ‘mannerism,’ I hope you don’t mind that I put strawberry and Fraises des Bois recipes within the same post. I just have to present them to you at the same time. 🙂
Metaphorically, if strawberry was the oldest child, Fraises des Bois would be the youngest & most delicate sibling. If you usually handle strawberries with your hands, please know that you have to use tweezer with Fraises des Bois; I can attest to that. Aside from the fact that Fraises des Bois are so flavourful, so fragrant, and so beautiful, this delicate fruit has its downside as it’s costly, so delicate and very perishable. Fraises des Bois can not be kept overnight because they break down very easily. You have to enjoy them the same day they are picked.
Despite all that, I did like Fraises des Bois very much, and its downside did not really bother me, except for the cost, of course. If you ask me how fragrant Fraises des Bois are, I would say that Fresh or Jo Malone should really bottle them up. And I will definitely but it. 🙂
Because of their delicacy, I wanted to handle them as little as possible, so crositi came to mind. And because they were so expensive, I froze the leftover as ice, and put them in my water the following days. If you don’t like to drink water, you will definitely get your 8 glasses per day with these ice. Still curious about Fraises des Bois!!??!!; read more about this incredible fruit from David Lebovitz’s blog, here.
Fraises des Bois & Goat cheese crostini with balsamic vinegar reduction
- 6 oz. Fraises des Bois
- 4-5 oz. Goat cheese
- 1 cup balsamic vinegar
- 2 tablespoons sugar
- 6 slices bread
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 10 minutes.
Toast the slices, crumble the cheese on each slice, and carefully arrange Fraises des Bois on top. Drizzle the balsamic reduction over each slice and serve immediately.
No, I did not forget about the beautiful and juicy strawberries. 🙂
This past Saturday, there were ton & ton of strawberries at the Farmers market, and I bought a lots of them home. I mean, A LOT!!! I put them in salad, eat them as is, dip them in chocolate etc. Finally, on the 2nd day, I converted them into smoothie, so I can enjoy them a little longer. Add vodka if you want, but I prefer mine virgin.
Since we only get a small window of time to enjoy locally grown strawberries each year, I want to eat as many strawberries as I possibly can. It would be lovely if you can share the link of your favorite strawberry recipe here with me; I would really love to check them out.
Here is mine:
- Strawberry Quinoa & Feta Salad from “Love & Lemon”
- Frozen Strawberry Soufflé from “circahappy”
- Double-strawberry angel food cake with whipped vanilla cream fraiche from “Two Red Bowls”
- Strawberry Blood Orange Rum Punch from “The Bojon Gourmet”
- Frozen yogurt fennel + roasted strawberries from “A Brown Table”
- Strawberry Rhubarb Cardamon Cake from “Pink Patisserie”
- No-bake strawberry cheesecake from “Call Me Cupcake”
- Three Roses strawberry bavarese from “Hortus Cuisine”
(adapted from Bon Appetit)
(makes 5 cups)
- 3 lbs. fresh strawberries
- 2 tablespoons agave nectar
- 1 + 1/2 oz. fresh squeezed lemon juice
- 1 cup ice
- 6 oz. apple juice
Blend all in the blender until smooth. Serve immediately.
Until the next post, have a wonderful strawberry day 🙂
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.