Phew! I’m putting the finishing touches on a busy weekend. I did two private cooking events this weekend, a dinner for 10 on Friday night and a luncheon for 7 on Saturday. Both events were wonderful celebrations of fresh, local, seasonal ingredients. The menus featured some of my favorite recipes, many of which I’ve already shared with you. On Friday night, I made Zucchini Fritters with Yogurt Sauce, Cucumber Soup with Fresh Herbs and Strawberries, Grilled Rosemary-Crusted Pizzas, and Blueberry Lime Ice. Saturday’s menu included Pesto Dip with crudites, Golden Gazpacho with Croutons and Sausage, Savory Bread Pudding with Spinach, Gruyère, and Shiitakes, Sugar Snap Pea Salad, and this Basil-Blackberry Crumble.
This recipe is from the book Animal, Vegetable, Miracle by Barbara Kingsolver. It’s a surprising combination – apples, blackberries, balsamic vinegar and fresh basil. It’s delightful and a great way to use fresh summer berries. Blackberries are rich in Vitamin C and act as a mild diuretic and astringent. Select berries that look plump and tender. If buying them in a carton, look at the underside and avoid berries that are wet or mushy.
Blackberries, and all berries for that matter, freeze well. Simply place them in a single layer on a baking sheet and put them in the freezer until frozen, then transfer them into a rigid container for storing. You can use them straight from frozen for smoothies, muffins, coffee cakes, and fruit ice. Enjoy!
Hi Chef Kristin: Just want to thank you once more for staging and executing two incredible cooking adventures in the Bay Area. Our American Association of University Women were delighted with the instruction, the food and the comradery that your presence helped bring about. Every dish was spectacular, yummy, fresh and natural. As one of our invitees commented: “I feel wonderfully full but not stuffed. I have such a healthy feeling.”
Regards, Shirley Gilbert, Executive Team, AAUW Fremont Branch