My father, may he RIP, always mashed his berries with a fork, not thoroughly, just crushing them enough to release some juice, then added sugar and a touch of apple cider vinegar, just a dab, and let them set (not sit, set) for an hour or two. With whipped cream and a sweetened baking powder biscuit, you almost didn't need supper at all. Heaven in Maine in June--and our berries are late this year too, along with the late peonies, late peas, and don't even mention the fava beans which have yet to even blossom!
Mmmm. I often do this strawberry preparation, but I've never made a ricotta topping to go with it. Sounds like a great idea. But I have a question: is adding yoghurt for texture, taste, or both? Would leaving out the yoghurt make a big difference? (No problem with the addition. Just curious.)
My father, may he RIP, always mashed his berries with a fork, not thoroughly, just crushing them enough to release some juice, then added sugar and a touch of apple cider vinegar, just a dab, and let them set (not sit, set) for an hour or two. With whipped cream and a sweetened baking powder biscuit, you almost didn't need supper at all. Heaven in Maine in June--and our berries are late this year too, along with the late peonies, late peas, and don't even mention the fava beans which have yet to even blossom!
Divine. I'm a strawberry girl from the land of famous strawberries. Your Edgewater berries can hang with us anytime.
Mmmm. I often do this strawberry preparation, but I've never made a ricotta topping to go with it. Sounds like a great idea. But I have a question: is adding yoghurt for texture, taste, or both? Would leaving out the yoghurt make a big difference? (No problem with the addition. Just curious.)
Thanks!
Good question. Our local ricotta is a little dry so the yogurt is about texture, creaminess. I should have said that. You can leave it out, too.