Tomorrow is one of my favorite Sunday mornings of the year—the Men’s Final at Wimbledon. My passion for enjoying Wimbledon started on a business trip in the early 80s when my boss and I were in London for about a week. Our trip required a stay over Wimbledon finals weekend (no kidding)—and in between our meetings and events, we spent all of our time in the lobby of the hotel where big screen TVs were set up for guests to enjoy the matches. In this festive atmosphere, we munched on tea sandwiches and drank lots of tea while we watched John McEnroe, Jimmy Connors, Martina Navratilova and Chris Evert (among many others) dominate the game and entertain us with the drama of their competition.
I’ve carried on the tradition in my own house with our own version of a Wimbledon brunch. And of course I do not want to be in the kitchen for more than a minute. So our menu consists of a Breakfast Casserole that I’ll make tonight and only have to bake in the morning. And I’ll also whip up a batch of this sweet cream sauce that makes a very festive brunch dessert. A pot of good coffee rounds out the menu for our version of Breakfast at Wimbledon.
Celebration Berries with Sweet Cream
Serves 4 (with cream left over)
Ingredients:
3 ounces cream cheese, softened
½ cup powdered sugar
1 cup heavy whipping cream
6 cups of mixed berries (I used a mix of strawberries, blueberries, raspberries and blackberries)
In a mixer with the whisk attachment, cream together the cream cheese, powdered sugar and cream until thickened and smooth. Transfer to a serving bowl and chill overnight or at least for a few hours). When ready to serve, spoon berries into serving dishes and top with a generous spoonful or two of the sweet cream.
