Summer cooking should be a snap, using recipes requiring fuss-free preparation with local, seasonal ingredients. Berries are summer’s crown jewels and stone fruits are their perfect partner. These simply sweet and savory recipes are a bright spin on old favorites.
When baking or cooking with summer fruits, partner them with herbs and vegetables currently growing or found in local farm markets.
Mint, basil, tarragon, thyme, lavender and rosemary are easy, fast friends of berries in sweet and savory applications. Adding a hint of citrus adds a bit of brightness. Maybe you’d like to whip up a freshly-pressed berry herb lemonade to serve with one of these recipes.
Berry “Slump”
Serves 6-9
This is the simplest recipe and kind of a cross between shortcake, cake, slump and cobbler. Slump has the “biscuits” dropped on top and the cobbler is a lighter and sweeter cake. The “cake” in this recipe is not cake nor biscuit. Hence being slumped on a name. It is, however, decidedly delish.
Fruit Ingredients:
4 cups blackberries, red or black raspberries, blueberries or strawberries ¼ cup sugar 2 tablespoons fresh lemon juice 1 tablespoon cornstarch 1 teaspoon lemon zest 2 tablespoons peach schnapps, optional Topping Ingredients: 1 ¼ cups flour 1 ¼ teaspoons baking powder ¼ teaspoon salt ¼ cup sugar ¾ cup milk 4 tablespoons butter, room temperature
Directions:
1. Set aside one cup of berries. In a large bowl, gently toss three cups of berries, sugar, lemon juice, cornstarch, zest and schnapps. Spread in a buttered 8-x-8” baking dish.
2. In a medium bowl, whisk the flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter, a fork or your fingers. Stir in the milk. Scoop the mixture over the berries and top with remaining one cup of berries. Bake in a preheated 375ºF oven for 45-50 minutes, until golden.
3. Allow to rest for 10 minutes before serving. Serve with a dusting of powdered sugar or vanilla ice cream.
Blackberry Peach Upside-Down Cake
Serves 6-8
You won’t need to dust off the stand mixer to whip up this simple, stunning dessert (but you could). Served with a creamy scoop of vanilla or caramel swirl ice cream, this jewel tone cake positively sparkles! This recipe was my mom’s go-to cake, and I tweaked it a bit by making it an upside-down recipe.
My recipe, though an indulgence, uses less butter and sugar than most upside-down cakes. And while Mom used pre-sifted flour, I’ve found that whisking the flour before measuring lightens it enough for this recipe. For my vegan friends, easily use a butter substitute or coconut oil and a flax egg.
Cake Ingredients:
2 cups all-purpose or spelt flour 2-½ teaspoons baking powder ½ teaspoon salt 5-½ tablespoons butter, room temperature 1 cup sugar 1 egg, separated 2 teaspoons vanilla extract ¾ cup milk Topping Ingredients: 3 tablespoons butter, melted 2/3 cup loosely packed brown sugar 2 tablespoons bourbon or ginger liqueur, optional 5-6 ounces (about 1-½ cups) sliced peaches, peeled 2 ounces (about ½ cup) blackberries or black raspberries ¼ teaspoon lemon zest, optional
Directions:
1. Grease a 10” deep-dish pie plate.
2. In a small bowl, combine the melted butter, brown sugar and bourbon; stir until smooth. Spread the mixture on the bottom of the pie plate then top with the peaches, blackberries and lemon zest; set aside.
3. In a small bowl, whisk the flour, baking powder and salt; set aside.
4. In a large bowl, cream the butter and sugar. Add the egg yolk and vanilla and beat until creamy.
5. Alternately add the flour mixture and milk to the butter mixture, beating until evenly combined. Gently fold the egg white into the batter.
6. Pour the batter over the fruit and spread evenly.
7. Bake at 325ºF for 50-60 minutes, until a toothpick inserted in the center comes out clean.
8. Allow to rest for 10 minutes. Run a knife along the edge of the pie plate to loosen the cake. Invert the pie plate onto a serving plate. After 15 minutes, remove the pie plate from the cake. Serve warm or cooled.
Blueberry Chutney
Makes 1-½ cups
This unique chutney is perfect for freshening up a tired cheese plate, glazing roasted pork and chicken, or smearing a sandwich. If you’re a little daring in the kitchen, add orange juice and a bit more olive oil and vinegar to make a dressing for steamed vegetables or a chilled salad.
Store in the refrigerator for one week or freeze.
Ingredients:
1/3 cup chopped sweet onion or shallot 1 tablespoon olive oil 1 teaspoon dried thyme ¼ teaspoon ground cinnamon 1/8 teaspoon crushed, dried rosemary 1/8 teaspoon ground cardamom 1/8 teaspoon sea salt pinch cayenne or red pepper flakes 2 cups blueberries, fresh or frozen 2 teaspoons arrowroot powder or cornstarch 2 tablespoons sugar, honey or agave 1 tablespoon balsamic vinegar 1 teaspoon fresh lemon juice ¼ teaspoon grated lemon peel fresh grated ginger, optional
Directions:
1. In a one-quart saucepan, simmer the onion in the olive oil over low heat until tender.
2. Add the thyme, cinnamon, rosemary, cardamom, salt and pepper.
3. Increase the heat to medium. Add the blueberries and cook, stirring frequently, until the berries begin to burst. Stir in the arrowroot. Reduce heat to low. Add the sugar and vinegar; use a spoon to break some of the berries. Simmer for 8 minutes.
4. Add the lemon juice, peel and ginger. Remove from heat and allow to cool before using.
Corn, Blueberry and Wild Rice Salad
Gluten-free and vegan, if you skip the honey.
Making your own dressing beats store-bought, especially with berries in season. If you do not have raspberry vinegar puree 1/3 cup vinegar and 1/4 cup fresh raspberries in a blender with the rest of the ingredients. Or try this herbal blackberry shrub (and even more berry recipes!)
This recipe is perfect just as it is or you could top it with a soft cheese or grilled meat or seafood.
Raspberry Dressing
1/3 cup olive oil 1/3 cup raspberry vinegar 2 teaspoons honey or maple syrup 2 teaspoons dijon mustard Cayenne pepper, to taste Salt and pepper, to taste Salad Ingredients 4 cups wild rice blend, prepared 1 cup corn kernels 1 cup fresh blueberries 1 orange segmented, zested and juiced 1/4 cup walnut pieces 1 tablespoon diced fresh chives 1 tablespoon chopped fresh parsley
1. Prepare the dressing by combining all ingredients in a canning jar and give it a good shake.
2. In a large mixing bowl, combine all of the salad ingredients and dress to taste.
Text, recipes and photography by Phoebe Canakis
