Even though the temperatures have been saying winter, finding fresh rhubarb and strawberries in the market make me think about spring! My mind whirls with the possibilities, and I have been trying some of them out, inspired by some of my favorite cooking sources, King Arthur Flour and Sally’s Baking Addiction .
Check out some of the recent additions to the breakfast menu:
Strawberry Cream Cheese Rolls– which are similar to cinnamon rolls, except the filling is a concoction of roasted fresh strawberries flavored with orange zest and covered with cream cheese icing. I have to admit, the smell of the strawberries roasting was totally mesmerizing, and they were absolutely beautiful to look at (and eat).
Strawberry and Cream Baked French Toast– homemade bread, cut into large pieces and layered with a cream cheese mix and fresh strawberries, blanketed with a custard mixture overnight, and baked…then served with fresh strawberry compote with a hint of lemon.
When I make two recipes like that back to back…it starts my creative juices. What would make either of them better? Well, next time, I will make the roasted strawberries a little less sweet…and put them IN the french toast mix instead of the fresh strawberries.
And the rhubarb? Well, I only was able to get fresh today. So, my question is…do I use a tried and true recipe, like Rhubarb Muffins? or Rhubarb Ripple Coffee cake? Or look for something new and different. Something to think about.