Pioneer Woman's Cheesy Garlic Bread, but that never happened. I also have a generous supply of free farm fresh eggs, courtesy of my horse's ranch where she lives. An idea was born!
Borrowing a method I use to make homemade strawberry jam, I cooked the berries with sugar, a pinch of kosher salt, lemon zest, lemon juice and a pat of butter (the butter prevents foam from building). I added 1/4 cup of water and brought this to a rolling boil.
These berries are huge! My son bought them at a road stand, and I thought they looked a little worn for wear. These would be perfect. I used an 8 oz package of cream cheese, 1/2 cup powdered sugar, the zest of an orange, real vanilla, a pinch of kosher salt and, of course, strawberries. I chose six HUGE berries. My food processor did the hard work for me. I set that aside.
Now, to plate this... by the way, I'm one of those fanatics who pre-heats her plates! I like to serve things hot!
You could add maple syrup to this, or leave this plain. This morning, I wanted to use the strawberry sauce, which had thickened up very nicely...
VERDICT: I felt a sense of accomplishment that I didn't let any food go to waste. The stale bread was "custardy" and had softened just right. My family loved this brunch dish, and my son said that it tasted like my Strawberry Blintzes. I agreed, and it was a lot less work than making crepes. The next time I make this, I will use a combination of cream cheese and ricotta cheese.
I have two pints of freshly picked strawberries in my fridge. I think it's time to make Strawberry Ice Cream... wait, maybe strawberry sorbet. Then again, my son keeps asking me to make Strawberry Cream Cake. See what I mean? I seriously doubt that my family could ever tire of strawberries. Thank goodness they are growing just three miles down our road!
The printable recipes are at the bottom of this post.
Enjoy, from my kitchen to yours!