Ode'imini-giizis (Strawberry Moon)
SAUTEED STRAWBERRIES with CRACKED BLACK PEPPER
& WARM COINTREAU MARMALADE
~ Strawberries with a twist from New York's 'chic' chef, Geoffrey Zakarian, compliments of Cointreau
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
1/2 cup Cointreau
1 Tbsp. brown sugar
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.