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You may have to wait until June for native Connecticut strawberries to reach oh-so-juicy, simply sweet perfection but the arrival of spring means indulging in our favorite fruits at every opportunity. And there's no better opportunity than a springtime brunch. The days are a little longer, the air is a little warmer, and everything seems a little sweeter. If you're looking to add a little sweetness to your mid-morning menu, pour yourself a strawberry mimosa and tuck into a plate of warm crepes drizzled in strawberry sauce.
Strawberry Crush Mimosas
2 oz. chilled strawberry juice
3 oz. chilled Moscato
1 sliced strawberry for each mimosa
Strawberry Juice Recipe
Blend 2 cups of washed and sliced strawberries with ½ cup of water. Strain the juice through a fine mesh sieve to remove any seeds. Store it in the refrigerator to chill.
Place strawberry slices in the bottom of a champagne flute. Fill the flute halfway with strawberry juice. Carefully pour Moscato into the flute until full. Like Champagne and carbonated beverages, Moscato will foam and overflow as you pour. Garnish each glass with a fresh berry.
1 8 oz. package of cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tbsp. lemon juice
1 tsp. lemon zest
½ tsp. vanilla extract
1 cup heavy cream, whipped
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
½ cup milk
½ cup water
3 tbsp. butter, melted
¾ cup all-purpose flour
½ tsp. salt
Place the eggs, milk, water, melted butter, flour, and salt in the bowl of a blender, and blend until smooth. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 2 tablespoons of batter onto the griddle. Tip and rotate pan to spread the batter as thinly as possible. Flip over when the batter is set, and the edges are beginning to brown. Cook until the other side begins to brown.
1 pint fresh strawberries
1/3 cup white sugar
1 tsp. vanilla
Wash the strawberries and remove stems. Cut large berries in half or roughly chop them. Combine strawberries, sugar, and vanilla in a saucepan, and cook on medium-high heat, stirring occasionally. The mixture will sizzle, but juice will begin to form. Continue stirring. Use a wooden spoon or heat-proof spatula to help produce the syrup. Cook until the sauce thickens, about 15 minutes. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping.
Fill each crepe with ¼ cup sliced strawberries and a 1/3 cup of the cream cheese filling. Roll the crepe and top with a dollop of cream cheese filling, sliced strawberries, and a drizzle of strawberry sauce.
Shore Publishing, LLC
P.O. Box 1010
Madison, CT 06443
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Publisher: Robyn Collins-Wolcott
Editor: Laura Robida
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