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If you’ve come across our July/August Counterculture issue, you might already be pining for this recipe from former Nopa pastry chef Amy Brown—we featured her coveted custard French toast in its pages, but it’s certainly not complete without a topping. While Brown has since moved on from Nopa (she just signed a lease for a spot on Balboa Street in the Richmond for her latest venture, Marla Bakery—due spring 2014!), her lavender honey-roasted strawberries still make an appearance atop that dreamy toast. Pick up the issue currently on stands for a jump on the sweet staple, or tune in here this time next week. Patience may be a virtue, but brunch is not to be messed with.
Lavender honey-roasted strawberries
4 pints fresh strawberries, hulled and halved
1 cup lavender steeped honey (see recipe below)
pinch of salt
1. Toss strawberries in lavender honey and salt.
2. Spread strawberries out on a single layer of a 1-inch rimmed baking sheet or casserole dish (best to use a vessel that has sides, as opposed to a flat baking sheet, as juices will release during roasting).
3. Roast in a 350 degree oven for about 30 minutes, until strawberries have darkened in color, softened, and have released their juices.
4. Serve atop custard French toast (see recipe on p. 78 of the current issue of 7x7).
Note: An alternative to roasting—the fresh strawberries could be tossed in the honey while the honey is still warm and allowed to macerate for at least an hour, sans roasting. They will still get juicy and there's no need to turn on your oven!
1 cup honey
1 teaspoon culinary lavender
1. Heat honey and lavender in a small pot until honey begins to simmer gently and lavender is fragrant.
2. Turn off heat and let lavender steep in the honey for about 30 minutes.
3. Strain honey with a sieve and discard lavender.
4. Reserve honey for strawberries.
All recipes courtesy of Amy Brown.