Local strawberries are finally available in abundance at the produce market down the hill. They are medium sized berries, deeply red, fragrant and sweetly delicious.
I tried a new and unusual recipe with them this week. I found it on the same section of newspaper as the recipe for Green Beans with Sesame-Ginger Dressing from my last post. This recipe combines sour cream and sake to make an easy, slightly sweet and creamy sauce to serve over berries. It is pretty and elegant and adds a touch of interest to a simple summer dessert.
A few years ago a recipe with sake in it woud not have appealed to me. The only sake that I had ever tasted was dry and flat. It was served from a large bottle of ordinary sake that can be found at almost any liquor store. This is the type of sake that is often served warmed.
Lately there has been a lot more publicity for higher quality Junmai Ginjo sake, a finer quality of sake that is better served chilled, much like a glass of white wine. This type of sake comes in bottles much like wine bottles and is described according to flavor topnots and type of finish. These sakes are often rated according to a scale of sweetness that helps the consumer to make appropriate food and sake pairings. I have tasted some delicious sakes in this category.
One of my favorite sakes is made right here in the Pacific Northwest. It is produced at the only American owned sake brewery in the world. The brand is Momokawa and it comes in four distinct varieties, Silver, Diamond, Ruby and Pearl. It is readily available at most grocery stores in the Pacific Northwest. It is sold in a distincitive blue bottle.
Strawberries in Golden Sake Sauce
2 pints fresh strawberries, (or other fresh local berries)
1 cup sour cream
1 heaping teaspoon brown sugar
1 teaspoon grated lemon peel
¼ cup (sweet) sake
Rinse and trim berries, removing the stem. Pat dry. Combine sour cream, sugar and lemon peel. Stir until the sugar is fully incorporated. Mix in the sake.
Serve by places the berries in serving dishes and spooning the sauce over the berries. Garnish with lemon zest and/or sprinkled brown sugar.
Oh that’s a great idea. I always feel bad wasting vanilla bean pods!
Kristen – Thanks for stopping by!
Tempered Woman – I have enjoyed exploring sake over the past few years. I was delighted to discover Momokawa sake and then to find that it is made in the Portland area. And not only is it locally made but it is also quite good! Now I am eager to visit the brewery, hopefully this summer…
omg~ I LOVE that sake! I totally lucked out and got a 4 pack from Sake One on Woot! I’m still crying tears of shame from only buying one set. I’d kill to buy more. I can just imagine how amazing the Ruby would taste with strawberries- very ingenious idea!! Lurve it~
This is so interesting!
Southern Hostess – I’m glad you like the idea. I thought it turned out well.
Paula – Thanks!
Monkee – I don’t see why sweet white wine wouldn’t work just fine. If you try it, please let me know how it turns out!
Sake eh? That’s very interesting. I would like to give it a go some time. Will it be fine to substitute it with sweet white wine?
This combo sounds terrific! Your photos are great, too … love the rocks!
What a cool idea! Sounds good!