If you ask people what the best thing at la Madeleine is, they might say the tomato soup. They might say the linzer cookies. Heck, they might even say the croissants. But I'm putting my money on the strawberries. If you're in the peak of strawberry season, you can't find a better dip for those luscious berries. And it's not just for breakfast. A summer evening with a glass of wine works just as well.
Strawberries Romanoff
Adapted from Les Recettes du Petit Déjeuner: A Breakfast Cookbook from the Chefs of la Madeleine
1 pound fresh strawberries
½ cup full-fat sour cream
3 tablespoons packed light brown sugar
1 tablespoon cognac or brandy
Rinse and hull the strawberries. In a small bowl, mix together sour cream, brown sugar, and cognac or brandy. Stir until combined and the brown sugar has melted. Serve as a dip with the strawberries.
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