Hi, I’m Sterling, the Littlest Innkeeper at The White Doe Inn. My job today is to pick fresh strawberries right from the fields especially for you. First I need to eat my fill to make sure they are just right for serving at The White Doe Inn and our guests.
I had to sample them first to make sure they were deliciously ripe and sun kissed. They were so good I ate my fill and now the rest go to the inn for you.
Miss Lisa, the Inn’s Chef, does the most amazing things with strawberries, but my favorite is …
Chocolate Dipped Strawberries … which you can order for your stay at The White Doe Inn.
Just for you, I sneaked out one of the strawberry breakfast fruit dishes used at the inn. I know Miss Lisa won’t mind and it will be something special you can do at home.
Apricot-Glazed Strawberries …
2 Tablespoons Jam, Apricot
1/2 Teaspoon Cinnamon
2 Tablespoons Brown Sugar
1/4 Cup Walnuts
In a small saucepan over medium heat, stir apricot jam until soft and warm. Set aside to cool. MEANWHILE, stir together brown sugar, cinnamon and nuts. Place berries in a mixing bowl and pour heated jam over them. Toss gently to lightly coat the berries. Sprinkle with brown-sugar-walnut mixture and mix lightly. Divide in stemmed glasses or bowls to serve. NOTE, To toast walnuts heat oven to 375 degrees. Spread nuts on cookie sheet and bake until browned, about 5 minutes, checking often.
We have missed seeing you so hurry on down! There is lots to see and do and the inn is ready to welcome you.
Don’t forget, if you have stayed with us before you will receive a 10% discount on your next stay.