Sometimes its nice to have something a little different to serve with scones, although I am a big fan of lemon curd and Devonshire cream.
Try combining 10 ounces of thawed, frozen strawberries with 1 stick of softened butter, 1/2 cup confectioner’s sugar and 1 teaspoon grated orange zest. Puree in a food processor until smooth.
I was reminded of this recipe when I saw it in my 2010 Tea Calendar. Here in the South we have fresh strawberries available at this time of year and that is what I use for this spread.
Here is something pink, pretty and non-edible. This is the first Kalanchoe I’ve had that has such full flowers – they almost look like little roses. Isn’t it pretty? I think someone put the wrong tag in the pot to identify it as a Gelai Kalanchoe. When I looked this up it was a yellow single flower variety. Does anyone know what this variety is called?
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ReplyDeleteI have never seen a double kalanchoe!
ReplyDeleteWhat a lovely shade of pink !
Strawberry recipe sounds yummy!
The Strawberry butter sounds amazing, I'm going to try it, thanks for sharing the recipe. I just made Lemon sugar for tea and will share the recipe which is so easy and fun to serve. Your teacup flower pots are adorable and so are the kalanchoe blooms, I thought they were tiny roses at first.
ReplyDeleteThose are lovely flowers. I picked up a Foxglove plant for around our fish pond we are making. I'll post a picture later. Thank you for the recipe. I can't wait to try it. Take care.
ReplyDeleteWish I'd gotten to that yard sale before you did, my friend! What a deal! And that kalanchoe does indeed look like tiny roses. Beautiful!
ReplyDeleteYour plant is beautiful. It is not one I know much about. Love your bargains too, they will look so pretty in your sunroom.
ReplyDeleteWe are getting strawberries from California in the store, but I always love it when Oregon berries start showing up. They are soooo very good. They come in June.