Holy Week and Easter rushed by filled with beloved ritual and family filling all the spaces, so the 10 days since my last Kitchen Keepers post have seen plenty of food preparation, but not much time for photographs or writing. I did want to share the simple but lovely dessert which finished our Easter brunch. After a morning filled with early services, church breakfast, church at 10, bell ringing and choir singing, I was glad I had planned ahead for HoneyBaked ham and turkey breast. Ben contributed Crispy Potatoes and Fennel (recipe previously shared here), and I set out baby carrots and tzaziki sauce for munching while we finished our spread with baby green peas and tiny cheese souffles. Our dessert was a hit, just the right taste of bright and sweet in beautiful strawberries, fancied up a bit with cream cheese and Triple Sec.
20 large ripe strawberries
1 package cream cheese, softened
1/2 cup powdered sugar
1/4 cup Triple Sec
Wash strawberries and gently pat dry. Trim stem end of each straight across so it is flat. Set the berry down and at the tip make a cross cut with a sharp paring knife. Spread the berry out to make a flower shape. Mix cream cheese, sugar, and Triple Sec well until blended and smooth. If you have a pastry bag, you can fill with the mixture and pipe into berries, but I put the cream cheese into a small sturdy Ziploc bag, sealed it, and cut diagonally across one lower corner to make a very small hole. This works well for piping the filling into each berry. I served 2 berries and a shortbread cookie in a stemmed glass to each guest. Garnishing with fresh mint is a nice touch. These would be pretty to serve at a wedding or baby shower.