Chantilly Strawberry Roses

Brunch Week continues! We are whipping up some fantastic ideas for Mother’s Day.

THEN: I was reading through the May of 1985 Gourmet Magazine, sigh, the memories. Rest in Peace Gourmet Magazine (1941-2009). A restaurant review featured a photo of delicately carved strawberries into roses-there wasn’t a recipe with it or instructions. There was another recipe in the magazine for strawberries with a “Rum Chantilly” cream, but it had some other fruits, so I decided to take the best of both ideas and marry them into one recipe. This is a perfect Brunch accompaniment for Mother’s Day. There are several tutorials on youtube but the two most important things are 1) Get one of those inexpensive flimsy paring knives with the colorful plastic handles. 2) Pick the strawberries that are fat and round (the California ones), not pointy.

Notice the nostalgic box of Imperial Pure Cane Powdered Sugar. The company has been headquartered in Sugar Land, Texas; the city itself is named for the company. Founded in 1843, the company was later renamed the Imperial Sugar Company, in an effort to emphasize quality. Thank you Imperial Sugar for the fine box of sugars you sent for #Brunchweek!

NOW: This recipe is so simple and classic. I didn’t want to adulterate it with too much creativity, so my updates are the use of “Sunshine” Citrus Coconut Rum which has only been out since 2012, and some tender fresh mint leaves. I love that in this day and age we can go to the grocery store and buy the whole mint plant-dirt and all- for our cooking!

Take a peek at these recipes from our Brunch Week Bloggers!

Brunch Beverages:

• Rhubarb-Fennel Pollen Fizz from Culinary Adventures with Camilla
• Bloody Mary with Everything Bagel Rim from Foxes Love Lemons
• White Wine Peach Cocktail with Honey Fig Syrup from Food Faith Fitness

Brunch Eggs:

• Polenta Cake Eggs Benedict from The Girl In The Little Red Kitchen
• Skillet Frittata from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Oven-Fried Chicken and Biscuit Waffles from The Spiffy Cookie
• Quinoa Stuffed Peppers from Real Housemoms

Brunch Sides:

• Cheese Fondue Two Ways from Take A Bite Out of Boca
• Glazed Carrots with Rosemary from {i love} my disorganized life

Brunch Breads and Desserts:

• Carrot Cake Baked Oatmeal from Love and Confections
• Carrot Cake Baked Doughnuts from Chocolate Moosey
• Gluten Free Chocolate Hazelnut Crumb Cake from Cupcakes & Kale Chips
• Brunch Bread Pudding from Jane’s Adventures in Dining
• Strawberry Skillet Sweet Rolls from Chelsea’s Messy Apron

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Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.