The strawberry is truly a special treat of the summer season. At harvest, most of the fruit should be heart shaped, but can vary in size. Color should be vivid red to dark crimson skin, speckled with those dry, diminutive seeds. The berry should have a flowery fragrance, be juicy and have a sweet taste.
Wild strawberries, also known as Fraise Des Bois, will be about the size of a large raspberry and heart shaped. Red or white, the fruits are extremely fragrant, tartness is overshadowed by sweetness. And the taste is incredible, very power packed.
We love to our sun warmed strawberries right off the plant but once we get a good harvest, there's nothing better than incorporating them into a home-cooked meal! And who doesn't love the sound of...
STRAWBERRY FRENCH TOAST KEBOBS
- 4 thick slices of French or Italian bread, preferably slightly stale. Dry bread will soak up the egg mixture better than fresh bread!
- 3 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon cinnamon
- 1 tablespoons sugar
- 1 pint strawberries, halved
Slice the bread into cubes. In a large bowl whisk together the eggs, cream, vanilla extract. Dip the cubed bread into the egg mixture, then place on a greased baking sheet. Combine the sugar and cinnamon and sprinkle onto the cubes.
Broil for 2 minutes, flip, then broil another 2 minutes. Keep an eye on the bread during the last minute so it doesn’t burn. Remove the French toast from the oven and layer them on the skewers with the strawberries. Serve with maple syrup or strawberry jam as a dipping sauce.
This recipe is from the website Fruit & Veggies More Matters.