UNDER the STRAWBERRY MOON ~ SAUTEED STRAWBERRIES with CRACKED PEPPER & WARM COINTREAU MARMALADE

~ Under the Strawberry Moon (Hubbard Lake)

Ode'imini-giizis (Strawberry Moon)

(Ojibwe)

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SAUTEED STRAWBERRIES with CRACKED BLACK PEPPER

& WARM COINTREAU MARMALADE

~ Strawberries with a twist from New York's 'chic' chef, Geoffrey Zakarian, compliments of Cointreau

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Ingredients:

1/2 Tbsp. salted butter

1/2 tsp. brown sugar

1 1/2 lbs. cleaned and quartered strawberries

1/2 split vanilla bean

1 pinch cracked black pepper1/2 bunch stemmed & chopped fresh mint

Marmalade:

1/2 cup Cointreau

1 Tbsp. brown sugar

Garnish:

Creme fraiche

Cracked black pepper

• MARMALADE: In small saucepan, combine Cointreau and 1 Tbsp. of brown sugar. Reduce to 1/8 cup. Set aside.


• Heat salted butter in saucepan. When melted add the brown sugar and cook until lightly caramelized, about 3 minutes. Saute strawberries and vanilla bean with the caramel for 15 seconds. Add pinch of black pepper and cook for 30 seconds.


• Add the fresh mint and transfer to serving dishes. Garnish each dish with 1 Tbsp. creme fraiche and cracked black pepper. Drizzle warm Cointreau Marmalade on top. Serve immediately.