This was only a “wee” glimpse of the view of sheep from my bedroom window in the Highlands of Scotland. I’ll never forget this trip in April of 2009. The surrounding area was full of newborns and their mothers. It was glorious!
So, as I’m thinking of the Highlands, I’m also thinking of the faeries. This recipe is perfect for summer breakfast, or a chilly morn. Actually, it’s delish anytime!
1 quart of heavy cream
1 cup flour
¾ quart of milk
1 teaspoon cinnamon
Sugar and salt (to taste)
6 Strawberries, sliced
Bring cream to a full boil, stirring continuously, until foam is gone. Gradually add flour to make a thick mush. Stir until butter appears. Remove butter and set aside. In a separate pot, bring milk to a boil. Gradually add milk to the mush. Simmer 10-20 minutes, stirring frequently, until mixture thickens. Add sugar, cinnamon, and salt. Serve with sliced strawberries and butter.