It’s been the weirdest merry month of May. Cold, rain, snow. So, what to do when golf is not an option, skiing is over (except for Snowbird), and you’ve exhausted all gardening and movie options.
You bake. And bake. And test more recipes for baking (next cookbook…”Small Sweet Indulgences”).
So today I tested three recipes. A Whidbey Island Berry Buckle, Raspberry Filled Sandwich Cookie, and Umberto, an Italian tea cookie that has honey and rum flavoring.
I figure if I do 5 recipes a week, I can get through all 100 recipes for the book by October 1st, deadline for manuscript. Obviously, I can’t give you the recipe for these goodies just yet, but I just wanted to get the mouthwatering thoughts of all these sweets motivating you to maybe make something for dessert. So here’s a recipe for a quick, very quick topping for the berries in the market now. Strawberries are so succulent. Blackberries are juice bursting bites of flavor.
And the oversized blueberries are perfect for mixing with other fruits.
I had this easy topping over raspberries, sliced strawberries and blackberries last night for a finale to a simple meal of steamed artichokes, crabcakes and endive-cucumber-tomato salad. Easiest dinner to create, and an easier non-sweet finale.
Served in martini glasses, festive, beautifully presented and deceptively simple. Try it. Trust me, you’ll keep this one in your memory/recipe bank all summer.
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| From blog |
Fresh fruit, waiting to be topped
LEMON CURD-YOGURT TOPPING FOR FRESH FRUIT
8 ounce container Greek non-fat plain yogurt
zest of 1 lemon, finely grated
1 heaping tablespoon prepared lemon curd (Stonewall Kitchen and Dickenson make great curd)
Mint leaves for garnish
Fresh fruit of choice: berries, peaches, nectarines, apricots, sliced mangoes, pineapple chunks
Mix all ingredients together in a bowl. Allow to sit for 1 hour for flavors to meld, if time permits.
Place mixed berries in a bowl and drizzle with topping. Garnish with fresh mint sprigs. Easy. And kids love it too. Makes enough topping for 4-6 servings. Spring has sprung so let’s celebrate with lemon, mint and berries!
