By Kaity Teer
Celebrate Berries With These Summer Favorites
No matter how you slice it, strawberries, raspberries, and blueberries are among summer’s sweetest fruits, especially here in the northwest, where there are plentiful opportunities to visit u-pick farms and roadside stands. We asked local culinary talents for their favorite berry recipes. Some of these dishes you can find on area menus, others are culled from personal recipe collections. All are delicious, inventive ways of enjoying the tart, juicy, simple pleasures of fresh, local berries.
Scratch Berry Sparkler
By Scratch Distillery
2 ounces Scratch Distillery Berry-Infused Vodka
2 ounces Fever-Tree Tonic Water (Premium Indian or Elderflower)
A handful of fresh, local berries
1 sage leaf
Combine Scratch Distillery Berry-Infused Vodka with Fever-Tree Tonic Water in a flavor of your choice.
Muddle a few fresh local berries. Consider including raspberries, Marionberries, blueberries, or a combination.
Activate the sage leaf with a slap and drop it in the cocktail.
Chef John Howie
3 pounds strawberries, stemmed and sliced ¼-inch
4 oz. wt. granulated sugar (about ¾ cup)
12 oz. wt. sweet Walla Walla onion, minced ⅛-inch
1 cup apple cider, unsweetened
2 tablespoons fresh lemon juice
½ teaspoon salt
4 tablespoons extra virgin olive oil, first press
½ packed cup fresh basil, julienne sliced, very thin
20 slices large strawberries, sliced ⅛-inch thick
4 tablespoons mascarpone
1 tablespoon plus 1 teaspoon aged balsamic vinegar,
thick and syrup-like
8 micro basil or small basil sprigs
Slice 3 pounds of strawberries and toss in the granulated sugar. Add the onions and toss until coated. Let rest in the refrigerator for 45 minutes, tossing occasionally.
Place the strawberry and onion mixture into a blender. Add the juices and salt and blend until puréed. Pour into a bowl. Fold in the olive oil and basil until well mixed. Refrigerate soup base for a minimum of 4 hours to allow flavors to blend.
Ladle soup into chilled bowls. Top with strawberry slices in the center of the soup, with the points toward the edge of the cup.
Then place a dollop of mascarpone on top of the strawberry slices and drizzle the aged balsamic back and forth over the mascarpone. Garnish with the micro basil or the basil sprig and serve.
Salt and Iron
1 cup blackberries
1 cup blueberries
1 cup strawberries, sliced
¼ cup pistachios
4 ounces goat cheese
1 shallot, fine dice
24 ounces mixed greens
¼ cup lemon juice
½ cup champagne vinegar
2 teaspoons salt
½ teaspoon pepper
1 tablespoon Dijon mustard
2 cups canola oil
Rinse and dry berries. Slice strawberries. Fine dice shallot. Crumble goat cheese.
In a large mixing bowl, toss mixed greens, shallots, and dressing. Garnish salad with remaining ingredients.
Add the shallot to a food processor and pulse until finely diced. Add all other ingredients to the food processor except for the canola oil and blend to combine. While the food processor is running, slowly add in canola oil.
Blackberry Duck Breast
Salt & Iron
8–10 duck breasts
4–6 Belgian endives
1 tablespoon salt
1 tablespoon pepper
½ cup blackberry gastric (see below)
2 cups sugar
2 cups balsamic vinegar
½ cup white wine
½ cup blackberry purée
2 pints fresh blackberries
Score the top of the duck breasts and season with salt and pepper. Wash and cut the Belgian endives in half lengthwise.
In a large sauté pan, sear each duck breast, skin side down until the skin is golden brown. Flip and cook until the duck breast is medium rare (make sure not to throw out the rendered fat).
Place the sugar on a plate. Press the cut side of the Belgium endives into the sugar.
In a large sauté pan, heat rendered duck fat and place sugared endives, cut side down into pan. Cook until golden brown. Flip and cook until endive is slightly soft.
Place endive on plate, slice duck breast and shingle next to endive. Top with blackberry gastric. Serve with your favorite potato side dish or starch.
Combine balsamic vinegar, white wine, and purée in a sauce pot. Cook ingredients at medium heat until reduced by one third. Add fresh blackberries and simmer for 10 minutes.
Snohomish Pie Co.
5 cups mixed berries (raspberry,
blueberry, and blackberry)
¼ cup granulated sugar
3 tablespoons all-purpose flour
½ cup rolled oats
½ cup brown sugar, packed
¼ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
⅓ cup butter, softened and cubed
¼ cup nuts, chopped
Preheat the oven to 350°F.
In a large bowl, combine the mixed berries with the granulated sugar and 3 tablespoons all-purpose flour. Pour mixture into a baking dish or a cast iron skillet.
In a medium bowl, stir together rolled oats, brown sugar, ¼ cup all-purpose flour, cinnamon, nutmeg, butter, and chopped nuts. Combine with fingertips until crumbly. Sprinkle mixture on top of fruit.
Bake until topping is lightly browned, and filling is bubbly, about 30–35 minutes. Let cool for about 15–20 minutes before serving.
Serve with vanilla ice cream or fresh whipping cream.
As seen on www.bellinghamalive.com