But lots of new dishes are being planned, made and tasted, even as you read this, by the little and not so little critters who live on, and near the bar-counter top, in the
Today, I had fun with Strawberries.
Well Strawberries and Cream is a well known favorite, right – so I thought to try it with fresh buffalo curd, instead.
I diced 1 cup of strawberries, added ¾ cup of vodka, a pinch of salt and reduced it, until it was thick, adding about 2 table-spoons of sugar, and a few drops of white vinegar while it bubbled. I poured this into the bottom of the wine glasses, then liquidized the curd in a blender, adding that over the strawberry reduction, which was pulpy, since it was not strained, by not googy, and then let it cool in the fridge. After lunch, I topped it off with thinly sliced fresh strawberries dipped in the reduction.
The curd turns out well formed, and divides up the differently textured strawberries with its slightly sour, creamy froth. Yummy poo!
Update: Published in Spectrum, Feb., 2009: