Berry season

July 20, 2010

I remember as a kid I came home during lunch break and my mum sent me to the neighbours (who had a strawberry farm) with a very little amount of money and I came back with a wooden crate filled to the top with strawberries — the reddest, sweetest, biggest and tastiest variety you can imagine. Before I came home I had eaten about a third, for lunch we had another third (on bread, with a little sugar), and the rest was eaten with yogurt for desert. Bliss.
Last week, in my father-in-law’s Mr. McGregor-like garden I picked a generous amount of raspberries, and quickly made raspberry jam (my favourite ever jam)! And yesterday I picked the few redberries from our neighbour’s shrub that came peeping through the hedge, and made blue redberry muffins of them. I just love berry season! Can’t wait for the blackberries to be ripe (blackberry jam is my second favourite jam)…

Have you been eating berries? Any good recipes to share??

xxx Esther

P.S. That cute cutting board is from Tas-Ka


Comments (7)

Dina in NYC
July 20, 2010

There really is nothing better than toast with butter and jam!

July 20, 2010

raspberries in Amsterdam sounds very bucolic!
we’ve had Eton mess with raspberries, then strawberries and finally nectarines, all made with creme fraiche just to ring the changes, raspberry jam for breakfast and finally big bowls of strawberries. Care to share your recipes?

July 20, 2010

Here is my favorite summer dessert: Roasted white peaches with raspberries
Cut ripe white peaches in quarters, arrange them next to each other in a gratin dish. Add some raspberries on the top (about 3 per quarter), sprinkle with some sugar and add some dessert white wine (sweet wine). Just a little bit. You can use water if you prefer. Roast the fruit at 200°C for about half an hour, until soft. Do not stir. Let the fruit cool and serve it with whipped cream or vanilla ice cream.

July 21, 2010

Ester, you are OBVIOUSLY excited about these berries! You have an increased enthusiasm in this post! I can relate as I just made my first strawberry jam and canned it. Something very earthy about the experience.

Courtney in London
July 21, 2010

I just want to eat that photo. It looks so pretty.
My mom and I are just about to make raspberry jam from the raspberries in her garden. Yummm.

Esther in Amsterdam
July 21, 2010

Yes, I love berries. For the jam I just used the raspberries and pectin sugar, following the directions on the package. Will let you know if I think of other great recipes. meanwhile I will have to try the Eton mesh and roasted white peaches — YUM!!!

July 23, 2010

Yes! I just made a blackberry bread pudding that was divine….in fact, you just reminded me that we still have some left, and at 1:25 in the morning, I don’t have much willpower left. Off I go…but first, the recipe:

This makes 6 to 8 servings:

* 6 cups of crusty french bread, torn into bite-size pieces
* 3 cups blackberries, fresh or frozen
* 3/4 to 1 cups sugar, depending on your sweet tooth
* 4 eggs
* 2 teaspoons cinnamon
* 2 tablespoons of melted butter
* 2 cup whole milk
* 2 teaspoons vanilla
* more sugar and bits of butter for top

Heat oven to 350. Butter a 9 x 13 pan.
Mix berries and bread cubes. Pour into pan.
Whisk together milk and eggs. Whisk in sugar, cinnamon, butter and vanilla.
Pour milk mixture over bread and berries and press down with a spatula. Sprinkle top with sugar and dot with butter.
Bake until top is crisp and berries are bubbling. Serve.

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