Bountiful berries: a mid-summer’s menu
Canada Day and Natal Day have come and gone but in terms of a growing season we have just hit the heart of the summer.
Roadside farmers’ markets abound with local vegetables, fruits and summer berries. During this fleeting time of year, raspberries, blueberries, blackberries and strawberries all become part of our daily diet. This mid-summer menu celebrates all the beautiful colours and flavours the heart of the summer offers. Do not feel limited to berries for dessert, as their impactful flavour can be used to make appetizers, summer salads, sauces for a main course and even cocktails.
CHEVRE AND BERRIES 4 Servings
• 6 oz chevre (goat milk cheese), room temperature, crumbled
• ½ lemon, zest, juice
• 1 baguette, sliced, toasted
• 1 cup raspberry Honey Directions: Combine chevre, lemon zest, and lemon joice in a bowl. Spread on toasted baguette. Top each with a couple raspberries. Drizzle with honey.
GRILLED CHICKEN WITH CIDER BERRY SAUCE 4 Servings
• 4 chicken breasts
• Pinch salt
• Pinch pepper
• ½ tbsp olive oil
• 1 shallot, minced
• 4 cups mixed berries
• ¼ cup apple cider
• 4 mint leaves, finely minced
Directions: Lightly grease barbecue. Set heat to mediumhigh. Season breasts with salt and pepper. Lay on grill and close lid. Griled for 8-10 minutes. Flip and grilled for another 8-10 minutes. Internal temperature of chicken should be 165 F. Let rest 5-10 minutes before slicing and serving. Meanwhile sauté shallot in olive oil over medium-low heat until shallot is soft and translucent. Add berries and cider. Bring to a boil and then reduce to simmer for 15 minutes. Season with salt and pepper. Finish sauce with mint. Slice chicken and serve accompanied with berry sauce.
BLUEBERRY SAUCE (FOR CHEESCAKE)
• 3 cups fresh blueberries
• ¾ cup sugar
• ¾ cup water
• 1 lemon, juice, zest
• 2 tbsp cornstarch
• ½ tsp vanilla extract
• Plain cheesecake Directions: Combine blueberries, sugar, water and lemon juice in a pot. Bring to a boil and then reduce to a simmer. Let simmer for 15 to 20 minutes. Whisk cornstarch with equal amounts of
water. Slowly whisk in the cornstarch mixture. Remove from heat and add the vanilla extract and lemon zest. Stir. Once cool serve over plain cheesecake. Make your own or buy one from the grocery store.
MIXED BERRY CRUMBLE
• 6 cups mixed seasonal berries
• ¼ cup sugar
• 1 ¼ cup all-purpose flour
• 1 tbsp cinnamon
• 1 lemon, zested
• 1 ½ cups rolled oats
• ¾ cup brown sugar
• 1 stick butter, cubed Directions: Preheat oven to 350 ̊F. Grease a 9-inch baking dish. Combine berries, ¼ cup of flour, sugar, cinnamon, and lemon zest in a bowl. Mix well. Transfer berries to the prepared baking dish. In another dish combine the rolled oats, remaining flour and brown sugar. Mix in cubes of butter and mix by
hand. Place oat mixture on top of berries. Bake for 1 hour.
MIDSUMMER’S NIGHT VODKA, BLUEBERRY MOJITO 1 Serving
• 3 lime wedges
• 6 mint leaves
• ½ oz Blueberry Mint Shrub
• 1 ½ oz vodka
• 5 oz club soda Directions: Place lime wedges and mint in the bottom of highball glass. Muddle to extract juices and oils.
Fill glass with ice. Top with vodka, shrub and then club soda. Garnish with mint leaves.
Mark Dewolf is currently the creative director of food and drink at the Saltwire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.