I spend a good part of my day in the kitchen. Whether it’s writing recipes, working on various food photography projects, or making a my morning smoothie, I’m always there.
Sometimes, by the end of the day, I don’t want to spend an hour making a labor intensive dinner like this one, even if I do thoroughly enjoy the results.
That means I have to get creative with what I have on hand to make something quick. Last night? I had some strawberries, an overripe banana, and some Ezekial bread in the freezer, so I made a vegan French toast, which, to be honest, was just okay.
The strawberries, however, turned into an amazing sauce when I added some bourbon and vanilla extract. I can already imagine adding it to ice cream, spreading it on toast, or maybe making another attempt at the French toast.
I only had 1 tablespoon of bourbon left, which gave it a bit of a kick, but I can imagine another tablespoon might be better. I can also imagine adding some orange zest to this as well, but didn’t think of that until just now. I’ll definitely give that a try next time.
- 1 pound strawberries, hulled
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 tablespoon bourbon
- Pinch of salt
- Put the strawberries and sugar in a saucepan and add about ¼ cup water. Bring to a boil and let cook until strawberries are broken down and soft, about 15 minutes or so. Reduce heat if it starts to boil over. Add a pinch of salt.
- When the strawberries are thickened, turn off the heat and add the bourbon and vanilla. Stir and allow to cool slightly.