TODAY is all about the BERRIES! I love the term “Frutti di Bosco”, the Fruit of the Woods.
I love berries and they are good for me! I will share my yummy treat that I made for the day.
Whenever I have this delicious treat I feel like I can be Pan in the forest, a satyr in the wood…
Berries
Strawberries – Raspberries – Blueberries – Blackberries
Slice the strawberries, toss in the raspberries, blueberries and blackberries. Sprinkle with a little sugar or drizzle a little honey, add some finely grated lemon zest. Sprinkle all with a little Lemoncello or a bit of orange juice. Toss all together. Cover and let sit for the afternoon. It is better if the berries not kept cold but left at room temperature. The berries will ripen and their flavour will blossom if they are allowed to be a little warm.
Drizzling Sauce
Sour Cream – Sugar or Honey – Lemon Zest – Lemoncello or Amoretto or Orange Juice
Sprinkle about 2 or 3 table spoons of sugar or honey over a pint of sour cream. Add the finely grated zest of one lemon and a couple of tablespoons of Liqueur or Juice and stir together. The consistency should be of thick cream. Add more or less liquid to get to the consistency you like.
Base
Meringues, Croissant or Brioche, Day Old Cake. A few tablespoons of sweet and flavourful liquid. One piece or slice for each portion.
Serving
Splatter a big spoon of the Drizzling Sauce on a plate. Break the base up into 2 or 3 pieces, scatter pieces over the Drizzling Sauce on the plate and sprinkle with some Vin Santo, Orange Juice or Liqueur. Splatter a bit more Drizzling Sauce over the base. Generously scatter lots of Berries and their juice over the base. Splatter some more Drizzling Sauce over the Berries. Voila!
Serve at once encouraging everyone to sop up all of the juice and the sauce on the plate with whatever you have used for the base.
TODAY I will enjoy my berries.
“Berries with Drizzling Sauce” yummy! – Aug 2011
If you are looking to find ways for you to be inspired and find activities that can sooth your soul I might be able to serve as a guide. Contact me at: Phillip Coupal