When I looked in our fridge and saw four containers of strawberries, I knew that something had to be done. Perusing through the usual suspects of food websites, I came across plenty of possibilities. Strawberry cheesecake! Oh, but if I made that I knew I would just eat it all myself (I don’t share cheesecake with anyone… not even with Eric). Strawberry ice cream! Nah, it’s too cold for that. Strawberry salad! Well, maybe… but I couldn’t imagine eating that many berries in one sitting.
I had almost given up the search and decided to forget about the darn things. But then I came across a quick little recipe for biscuits and strawberry butter from Lindsay at Gingerbread Bagels and the light bulb flickered to life.
As you all know, I’m a big fan of scones and biscuits and anything that’s a vehicle for butter and jam. It’s my Sunday routine to whip up a batch while Eric takes the pup out for her morning walk. By the time he’s returned, the smell of fresh baked goods and brewing coffee has permeated throughout the apartment.
We’ve acquired a great deal of jams over the past few months, from friends and family… and from food bloggers. There’s been peach, pomegranate, kiwi , wild blueberry and many more. But the one missing from the mix has been strawberry.