Strawberry Marsala Sauce

This versatile sauce is very easy to make. At the Inn, we often pair it with our pearraisin or blueberry French toast soufflé, as well as with a variety of waffles and pancakes. It also makes a wonderful dessert sauce. (Try it with pound cake and/or ice cream.) While you can use fresh strawberries, we prefer frozen for this recipe. The sauce will freeze well for months.

INGREDIENTS

2½ pounds 1½ cups sugar 1 cup Marsala wine (or more to 2 to 3 tablespoons cornstarch 1 to 3 teaspoons fresh lemon juice

INSTRUCTIONS

(40

ounces)

frozen

strawberries taste) (optional)

In a large pot, combine the strawberries and sugar. Add water to cover by about 1 inch (about 5 to 6 cups). Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, partially covered, for 1 hour, stirring occasionally. Strain the strawberry mixture into a bowl. Press the solids with the back of a large spoon to extract as much liquid as possible. Discard the solids.

Rinse the pot in which the strawberries were cooked. Return the liquid to the pot

Zucchini, Tomato and Mozzarella Frittata INGREDIENTS

12 eggs 2 cups shredded zucchini 1 medium Vidalia or Texas sweet onion, diced 1 to 2 tablespoons olive oil 1 (14-ounce) can diced tomatoes, chopped (or buy petite diced) Black pepper, to taste Oregano, to taste Basil, to taste Tabasco sauce, to taste 2 cups shredded mozzarella, packed

¼ to 1/3 cup finely lightly grated pecorino Romano