Crew will film at Bigham Tavern in Mount Washington Wednesday.
Strawberries in Minted Honey Syrup
These can be served for breakfast with yogurt, or for dessert with freshly made whipped cream.
1 cup water
1 cup honey
2 pints strawberries
1 small bunch fresh mint (about 6 sprigs)
Bring water to a simmer in a saucepan over medium heat. Pour in honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove pan from heat and let syrup cool to room temperature.
Hull strawberries, cut them in half and set in bowl. Pluck leaves off the stems of mint, tear them with your hands, and drop into the bowl with the strawberries. Pour cooled honey syrup over the berries and mint, then cover the bowl and transfer to the fridge. Allow berries to marinate for a day, then serve them with their syrup.
--“The Nourished Kitchen” by Jennifer McGruther (Ten Speed Press, April 2014, $27.99)