I have some weird little strips of paper in my “recipes to be made” folder. They are not so much recipes as hints, maybe even whispers of things to make. I have no idea where they came from – they are numbered and printed so I presume from a list of some sort. Anyway, each of these is an absolute gem, if a little vague.
Take for instance, strip #58.
“Hull and quarter some strawberries; at the last minute, combine with a little chopped tarragon, black pepper and balsamic vinegar. Goat’s cheese is good too”
That’s all folks.
I had strawberries galore (huh, sounds a bit like the name of a Bond girl), I had tarragon, black pepper and balsamic…
I know it’s only just over a week into the year but I strongly believe this salad will be one of my top ten finds of the year.
This was soooooo good. The sweet strawberries, the aniseedy tarragon, the sticky sweet sour balsamic and the warming zing of pepper are…mindblowingly awesome!
I neither hulled nor quartered my strawberries…who can be bothered following so many steps in a recipe…
The recipe suggests that goat’s cheese would not go astray here. I didn’t have any (why would I? I didn’t have sugar. Why on earth would I have goat’s cheese?) but I mixed up some sour cream and mascarpone and dobbed that on and it was delicious. Goat’s cheese would be amazing. I also would like to try blue cheese.
The vinegar that the strawberries soaked in went all thick and syrupy and took on a pinkish tinge from the strawberry juice. I siphoned this back into a small bottle for later use as it seemed too good to throw out.
And speaking of awesome, my White Chocolate Strawberry Cheesecake Semifreddo for Mark’s birthday? Amazing!!! Another good contender for top ten for the year. I hope I haven’t peaked early!
I used this recipe from a Delicious Magazine:
http://www.taste.com.au/recipes/6801/strawberry+cheesecake+semifreddo
with the addition of White Chocolate into both the base and the filling.
Why white chocolate?
I was leafing through one of my favourite food books, Niki Sengit’s Flavour Thesaurus to see if she had anything to say about strawberries and tarragon (she doesn’t, although there is a section on strawberries and anise). This book is a must have for any serious foodie and even the not so serious ones as some of the entires are hilarious!
Niki has the following to say about strawberries and white chocolate:
“In fancy chocolate shops, I sometimes see slabs of white chocolate spattered with clots of freeze dried strawberry, like stucco after a shoot out. White chocolate makes for a better combination with strawberry than milk or dark because, like strawberry and gangland comparisons, it’s a little cheesy”
I couldn’t resist. So I bought a family block of white chocolate and melted half into the biscuit base and half into the filling. It was sensational. And just right for a birthday celebration on a hot night. We had dinner at our favourite Thai restaurant then came home for some bubbly and the semifreddo. It was a delightful way to end a lovely day!
And in honour of Niki, and with a slight nod to the K-pops, but mostly because White Chocolate Strawberry Cheesecake Semifreddo is too much of a mouthful, from now on, in this house at least, it will be known as Semifreddo Gangland Style.
