‘Great Sauces Transform Good Food into Gourmet’
Berries create drama. Their colors are rich, deep and true. Some taste tart, others sweet; all are bright. Fresh berries don’t require any treatment for a side dish or meal finisher. They stand on their own, undressed, simple, alone.
But what if your inclination, or mine, is to intervene with natural perfection and take it to paradisiacal. I’m especially anxious when the season means an abundance of berries so I can eat some unadorned, pure, out of hand. And, I can dress some up, take them out and showcase their best qualities. So what’s on the docket for the ‘Berry Season Desserts’ Series.
Sunday, July 21, 2013 – I’m sharing fresh blueberry sauce covering a no-bake cheesecake with graham cracker crust. It’s made with 4 cups of berries bursting with juice, no canned blueberry pie filling. I love how the sauce drips down the edges of the Blueberry Cheesecake.
Monday, July 22, 2013 – A unique dessert, this Raspberry Loaf Cake is made with yogurt and flax seeds. It’s the first cake I’ve made in a loaf pan. Compared to dense, moist quick breads like banana, pumpkin or zucchini, this cake is light, airy and complements the tart raspberries.
Tuesday, July 23, 2013 – We end the series with Berries Van Gogh. Macerated mixed berries with orange juice reminds me of swirling colors in the night sky with some clouds of orange scented vanilla whipped cream. A couple tablespoons of sour cream give the topping body and slight tanginess. It’s simple, easy and the closest dessert in the triplet to unadorned berries.
Berry Season Desserts
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: July 9, 2013