The Sauce: Brown Sugar Sour Cream Sauce – A deconstructed sauce, it’s mixed together when the tangy sour cream touches the moist brown sugar clinging well enough to make it to your mouth. A bite into a loaded fresh strawberry is an explosion with this tangy sweet sauce.
Chicago Art Institute courtyard
Wouldn’t you love to instantly transport to the Chicago Art Institute? After a visit to the museum my sister Jo Ann explained, “The first time I saw people eating strawberries dipped in sour cream and brown sugar was from the balcony of the Chicago Art Institute overlooking the Museum Café in the courtyard below.” She continues, “Since Seurat’s large-scale masterpiece ‘A Sunday Afternoon on the Island la Grande Jatte’ is one of the signature paintings at the Institute. And it looks like people might be eating this type of simple but elegant dish on the beach or grass in the painting.” After enjoying this dish on many occasions, it became known as Strawberries Seurat thanks to her daughter Katy’s suggestion.
There is nothing more simple and delicious than a sweet ripe strawberry, that is unless you dip it into some tangy sour cream then touch it to a bowl of brown sugar. When this finger food delectable touches your tongue you feel the sweetness and texture of the grainy sugar and the soft tangy sour cream. Then release the tart juiciness when you bite into the ripe strawberry. It is an explosion of goodness that is addictive. This 2-4-1 dish can be served as an appetizer or a dessert. Whether it’s your party starter or finale, don’t be surprised if you receive rave reviews on Strawberries Seurat.
Recipe: Strawberries Seurat
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 servings | Level: Easy
- 1 pound fresh strawberries
- 1/3 cup sour cream
- 1/3 cup light brown sugar
1 Wash strawberries and cut in half as needed.
2 Place sour cream and brown sugar each in their own small dipping bowls and serve alongside a plate or bowl of strawberries.
Leave Strawberries whole or cut in bite size pieces, depending on the size of the berry, so it can be eaten in one bite.
- Exchange light brown for dark brown sugar.
Inspiration – Jo Ann Seely
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 3, 2012