So, so easy and elegant. This can be thrown together just before dinner and served as a great mid-summer dessert! (I'm a little late on this, but I'll repost next summer, too!)
Ingredients:
Serves ~6
One pound of strawberries, topped and cut into bite-sized pieces
1/4 c. granulated sugar
2 tsp cinnamon
1/2 tsp. freshly ground nutmeg
One shot (1.5 fl oz) good quality bourbon
Mix first four ingredients in medium sized bowl. When incorporated, pour bourbon over strawberries and put in fridge for 45 minutes.
Whipped cream:
1 c. heavy whipping cream (Hey, I never said it was low-fat.)
Sugar to taste - Extra fine if you've got it, but I usually only have granulated which also works.
1/2 shot (.75 fl oz.) good quality bourbon.
Pour cream in stand mixer and turn on medium. When cream starts to thicken slightly and hold its shape, gradually add sugar (I usually add about a Tbs.) When cream forms soft peaks, drizzle in bourbon. Mix until cream forms stiff peaks. DO NOT OVERMIX, or you'll make bourbon butter. We'll save that for another week!
For plating, I like to use white dessert dishes and dust the bottoms with cinnamon and freshly-grated nutmeg. The white makes a nice palate for the colors and smelling the spices really enhances the experience. Spoon the strawberries into the dishes and add a generous dollop of whipped cream!
Yum!
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