Summer Berries
Purple-hued, red-hued, gorgeous jewel-toned berries are inextricably part of my summer feasts. I love their sweet-tart taste and they are so easy to pair with lots of great foods. Last night we celebrated our one-year wedding anniversary with triple chocolate mousse cakes (thank you, Jean-Yves Charon!) and framboise.
Simple recipes:
Berry Sundaes:
Ingredients:
2 cups of mixed berries (blackberries, sliced strawberries, whole raspberries, blueberries etc.)
1 quart of vanilla ice cream
Framboise sauce (see recipe below)
4 sprigs of mint
Directions:
Choose some pretty bowls to show off the beautiful colors of the berries (try glass bowls or bowls in a solid, bright color such as orange to offset the colors of the berries). Scoop two generous scoopfuls of ice cream into each bowl. Sprinkle the sundaes with a 1/2 cup of berries per bowl. Drizzle the framboise sauce on top and serve with a few sprigs of mint. Serves 4. Enjoy!
Framboise Sauce
Ingredients:
1 cup of framboise (try Bonny Doon’s before it disappears! Put in coupon code: Alan for a 5 percent discount!!)
2 tablespoons of water
1 cup of fresh raspberries
Directions:
Cook the ingredients together over medium-low heat until the mixture boils. Mash the berries with the other ingredients in the pan and reduce this mixture to a 1/2 cup. Remove the framboise sauce from the heat. Strain the sauce in a fine mesh strainer over a glass bowl. Cool and serve with ice cream, berries or pound cake and whipped cream.
June 27th, 2007 at 9:44 pm
mmm…berries. yum. I wish they were cheaper though
or that I could grow them in the city … as a kid I remember picking blackberries from my grandparents garden next door. It was awesome.