I grew up with four younger brothers, 25+ cousins and a household that was filled with no less than a half dozen kids at any one time. Now, I am married and have a house and puppy of my own. Life is a balancing act filled with a full work schedule, graduate school and eking out time with family and friends.
A few weekends ago, we invited our little cousin to have a weekend sleepover at our house. We had so much fun! A terrible storm came through our area right after she came over so we nixed the big walk in the downtown area and instead started making the #1 kids treat known to man – Rice Krispy Treats! I know, I know, these are filled with sugar and artificial ingredients and not healthy at all…. but they are so fun to make!
Then we moved on to dinner. What was on the menu? Salad from the garden with my favorite vinaigrette, freshly sliced watermelon, roasted potatoes (which took too long so we had them with breakfast instead) and oven ‘fried’ chicken.
While the chicken and potatoes roasted, I painted my 9 year-old cousin’s nails a bright cherry red.
For breakfast on Sunday, we had orange juice, fresh fruit, some roasted potatoes (a dinner debacle turned into a glorious breakfast treat), and waffles with a delectable strawberry sauce.
The strawberry sauce was made with a cup of strawberries from the farmer’s market, some freshly squeezed lemon juice, sugar, cornstarch, water and a pinch of salt. It’s easy and tastes great! I had my cousin make this sauce. I stood back, gave her instructions and let her measure, pour and stir away.
This recipe comes from The Pie and Pastry Bible by my favorite cookbook author, Rose Levy Beranbaum. I used previously in a Double Strawberry Pie and thought it was good enough to stand on its own next to fluffy belgian waffles. Indeed it is!
Sunday Strawberry Sauce for Waffles
Recipe found in The Pie and Pastry Bible by Rose Levy Beranbaum
1 c. strawberries
1/2 c. water
1/3 c. sugar (less if strawberries are super sweet)
1 tsp. freshly squeezed lemon juice
2 T. cornstarch
1 pinch sea salt
Heat a small heavy saucepan over medium heat. Crush strawberries in the pan with a wooden spoon. Add the remaining ingredients except cornstarch and stir. Sift cornstarch into pan and stir vigorously. Bring mixture to a boil for 30 seconds, stirring constantly. Pour mixture into a small bowl to cool. Serve spooned over pancakes or waffles.