Since moving into my house last August I've been looking forward to this summer. By moving in at the end of the summer I missed an entire season of fresh strawberries grown in our backyard in a small, rather unkempt, patch.
Our little strawberry patch was struck by a tragedy in late May, when just after flowering, the man who lives in the other half of our duplex MOWED OVER THE STRAWBERRY PATCH! Luckily most of the plants along the wall survived, and though I wonder what it could have been like if we had all the plants (sigh), I'm grateful for what I have.
So, as soon as I saw this recipe for strawberries and dumplings on my favorite foodie blog I new I had to make it. After a long weekend of grading petitions, Sunday evening was the perfect time to try it out.
Note the bright green walls, the strawberry picture, and the red accents...this kitchen was made for this dish.
I only wanted to make one serving (probably more like one and a half) so I just kind of guesstimated on the proportions for everything, but basically followed the recipe from the blog. I used half normal white sugar and half brown sugar though (per the bloggers suggestion).
I also didn't have any whole milk or heavy cream, I did however have half & half (mmm coffee!). I just cut it with a little bit of water for the dumpling dough. I totally improvised for the heavy cream though, I mixed half & half with some non-fat vanilla yogurt (from TJ's :) ) and stuck it in the freezer for about 15 minutes. Delish!
I don't think words can really explain how good this was. Tart (with an added kick from the yogurt), dumpling-y, warm, gooey, goodness...yep that's it.