Loaves and Dishes

Wendi Spraker
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It is a fool who counts his chickens before they hatch, but for me, that’s nothing because I usually name them! I’ve already lost count of the times I’ve been made a fool this week. I didn’t ask enough questions and that is my fault.

I’ll spare you the gory details, but suffice it to say that when a retailer succeeds by tricking the customer, they may have won the battle but truly, they have lost the war. I don’t appreciate being made a fool and I bet you don’t either.

Which brings me to my topic. You’ll be so impressed by my segway here. While I don’t enjoy being made a fool, I do enjoy eating a fool!

No. I’m not going to share a recipe for cannibalism with you. Although, I do think there is likely a joke in there somewhere.

A fool is a traditional English dessert that originated in the 1500’s and is simplicity at its best! Originally, a fool consisted of pureed fresh fruit and a custard but today a fool is a ripe fruit puree mixed with whipped cream. The reason I am telling you about this now is because strawberry season is right around the corner and a strawberry fool is a fool to swoon for!

You will not find this recipe on my website www.loavesanddishes.net (the unapologetic comfort food site) as a matter of vanity. Can you imagine what would happen as someone remembers this excellent dessert recipe and begins a search? What would they type in the search bar? “Wendi Spraker Fool”.

No thank you.

I will, however, share this recipe with you in this venue for a perfect Strawberry Fool.

Ingredients:

1 pint strawberries

½ cup sugar plus more to taste

1 cup heavy cream

1 teaspoon vanilla extract

½ tsp almond extract

Instructions

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar, vanilla and almond extract until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

If you would like to drop me a line and let me know how your Strawberry Fool turned out, I would love to know. You can reach me at wendi@loavesanddishes.net anytime!

One more thing, if you love food and love to learn about food and love to eat good food, then you should absolutely join the Stokes County Arts Council who is offering special “members only” food events. Check it out!

And now, this is really the final thing regarding being tricked by retailers. I’ll just say, “Sometimes you have to play the role of a fool to fool the fool who thinks they are fooling you.”

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Wendi Spraker