Macerated Fresh Berry Parfaits

maceratedberries

It’s been a month since I’ve posted anything, and for those of you that follow my blog I apologize. Most of you know I’m executive chef for a liberal arts university and we’ve been doing a lot of catering work leading up to summer graduation, which was yesterday, so my time has been short the past month.

As is customary for every graduation on campus, I create/prepare an upscale dinner for the board of directors and the guest speaker from graduation. Last night’s meal was a filling one, beef tenderloin with portobello-Madeira sauce, roasted purple and pink potatoes and sauteed broccolini, so for dessert I needed something light. Since fresh berries are plentiful right now, I made a simple fresh berry parfait. The guests were really impressed with the flavors and wanted to know just what I did. They were shocked when I told them, because this is so simple to do. It’s a way to heighten the flavors of the fresh fruit without covering it up, so while berries are everywhere you should pick some up and give this a try!

  • 2 cups fresh strawberries, halved or quartered depending on their size
  • 2 cups fresh blueberries
  • 1 cup fresh blackberries
  • 1 tbsp sugar
  • 3 tbsp fresh squeezed lemon juice
  • 3 tbsp Grand Marnier or similar orange liqueur

and for the simple creme anglaise:

  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • 4 egg yolks, beaten
  • 1/3 cup sugar

To prepare the fruit, simply put all washed and cut fruit in a large bowl. Sprinkle with the sugar, lemon juice and liqueur. Let marinate in the refrigerator for at least 1 hour.

To make creme anglaise:

  1. In a small, heavy saucepan, heat the cream and vanilla until bubbles start to form around the edges of the pan.
  2. While the cream is heating, whisk together the eggs and sugar until smooth. Slowly pour 1/2 the hot cream mixture into the eggs, whisking constantly. Gradually add the egg yolk mixture back to the pot of remaining cream, whisking constantly, and cook until it thickens and will coat the back of a spoon.
  3. Remove from the heat and chill.

To assemble the parfaits:

Spoon fruit mixture in a parfait glass, alternating between layers of the macerated fruit and the chilled cream anglaise. Serve cold.

 

Easy Southern Peach Cobbler

peachcobbler

As usual, we headed down to Pepper Place market this morning for some locally grown produce and I just couldn’t resist some freshly picked Chilton County peaches. I did my part to help the local economy and bought a big basket full. Chilton County peaches are some of the best peaches you can buy and some think they are more tasty than their counterparts across the border in the peach state.

Although I definitely don’t need the added sugar in my diet, I’ve got a peach cobbler in the oven as I type this. My recipe was handed down from my grandmother and it’s easy and foolproof. So go pick up some delicious ripe peaches and give this one a try. You’ve probably got all the ingredients in your pantry or frig!

  • 4 cups peeled, chopped peaches
  • 1 cup all purpose flour
  • 2 cups white sugar
  • 3 tsp baking powder
  • 1 cup milk (we only buy half and half because we use it in our coffee and it works just fine but will produce a richer crust, but what’s wrong with that???)
  • 1 tsp fresh lemon juice
  • 1 pinch salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 stick melted butter

Preheat the oven to 350F. Pour the melted butter into a 13″x9″ Pyrex dish. In a mixing bowl, combine the flour, sugar, baking powder, salt and milk. Mix well to combine and remove lumps. Pour the batter over the melted butter but do not stir. Next top the butter with the peaches, again do not stir (as the cobbler bakes, the crust rises and the peaches fall). Sprinkle top with lemon juice, cinnamon and nutmeg.

Bake for 35-45 minutes or until bubbly and golden brown. Serve with a scoop of some rich vanilla ice cream. Cobbler can be stored at room temperature, covered with plastic wrap.