Spring is turning to summer, and that means WEDDING SEASON in the Lowcountry!
Weddings have been on my mind lately, especially since Doug and I "tied the knot" (literally!) on April 24th.
The week leading up to the wedding was full of parties, gardening and trying new recipes. The weather was beautiful that week, but it rained the morning of the wedding.
The rain stopped just in time for the ceremony and outdoor reception. It is only fitting that it rain on our wedding day; a lot of agricultural cultures see this as a symbol of good luck and fertility.
There was lots of good French champagne left over from the nuptual celebrations, and I had to figure out what to do with it once the bottles were opened and the bubbles were all but gone.
Mimosas, after all, do not have the same sparkle when made with day-old champagne.
With me being frugal and not wanting to pour good champagne down the drain, had to come up with a way to harness whatever goodness was left.
We also had a lot of fresh-picked Hampton County strawberries that my Mom had bought on her way from Georgia that were leftover from Thursday's party (I'll blog those recipes later).....
....what is better than to put strawberries and champagne together?
Most people eat the strawberries fresh, drink the champange and enjoy how the flavors of each compliment and open up each other. It is very refreshing and delicious.
What I did to minimize my waste and enjoy the best of both worlds is this:
Strawberry Champagne Adult Fruit-roll-ups
NOTE: I would NOT attempt this recipe with strawberries that are not LOCAL and IN SEASON, it will NOT taste good!
Place 1 pound of fresh picked strawberries, (washed and caps off of course)
and 1 cup of Champagne (fresh or day-old) into a blender
add 4 tablespoons of lemon juice or orange juice (helps preserve color)
- Blend until liquid.
- Pour onto the flat rack in your food dehydrator, or onto a parchment paper-lined half sheet pan.
- The dehydrator should be set to 100-150 degrees F for 8-10 hours.
- You can do this in your oven, however, most ovens will cut themselves off if left on for this long, and it's not very energy efficient. That being said, get your oven as low as it will go and dehydrate the strawberry puree for 8-10 hours.
- Once firm and dry to the touch, remove from rack and cut into snack sized pieces, or roll up onto a piece of cling-wrap.
DELICIOUS!
I am going to take full credit for this recipe since I cannot find anything like it on the internet. Surely someone has done it before.
Some other good recipes for strawberry season:
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