Back at the end of June we went out to pick the last of the juneberries– there were masses of them, dark purple and heavy on the tree, so we filled our bucket and decided to freeze them for future use. After washing them and picking out the stems, I spread them in a single layer on a paper-towel-lined baking sheet and froze them overnight. Then it was time to decide what to do with them!
We decided on muffins, figuring that we could treat the juneberries much like blueberries, and went with the Cook’s Illustrated “Best Blueberry Muffins” recipe, which involves a combination of fresh berries and berry compote. Since we already had a stash of juneberry jam we used that instead of the compote. You can use blueberries instead!
I’ve been in a popsicle mood lately (no surprise given the summer weather), so I’ve been turning to some old favorites for desserts. They’re perfect on a warm summer evening– but what about the rest of the day? Especially when the weather is this nice, there’s no reason one should have to wait until after dinner for a popsicle, right?
Enter the breakfast popsicle. You heard me– a breakfast popsicle! I often have fruit and yogurt for breakfast, so what could possibly be wrong with eating it in a slightly more fun form? A frozen form. On a stick.
A few years back while at the school playground, my daughter ran up to me and asked if she could eat some “juneberries,” which she had found growing on trees planted around the play equipment. Wary at first (but figuring that it was extremely unlikely the school would’ve planted poisonous berries on their playground), I checked online and determined that the berries were edible, so she was allowed to try them. I even tried one myself, and discovered that they tasted something like a cross between a blueberry and a cranberry– sweet but with a tang. They were pretty good!
Since then, we’ve noticed juneberry bushes all over our neighborhood parks, and while the berries are only ripe for a very short period (in June, of course), they’re abundant as long as you can get to them before the birds do!
This June we decided to finally make a serious effort to harvest some, rather than just picking them here and there, so one afternoon we set out with a plastic Halloween bucket and managed to collect just over 2 pounds of berries. It didn’t look like quite enough to make a pie, so we decided to make jam.
Yup, it’s another recipe borrowed from Smitten Kitchen… I can’t help it, it’s my go-to source for tasty recipes and this one turned out so delicious (and pretty) that I couldn’t help sharing!
This galette is easy to put together, looks impressive, and tastes great served cold or at room temperature. The creamy cheesecake filling contrasts nicely with the tart berries (whichever kind you want to put in, fresh or frozen!), and the sugar-studded crust brings it all together. It’s kind of like a three-way cross between a danish, a berry pie, and a cheesecake, and it’s definitely going to be served at my next brunch gathering.
With all the plump, juicy berries available in all the grocery stores lately, I’ve been eating them out of hand on a daily basis. I hate to cook them– it seems like such a waste of fresh produce– but I knew I wanted to do something special to really showcase the berries. Enter the fruit tart.
This tart is easy to make, but will make you look like a superstar. The graham crust (not crackers, but it’s got the same flavor profile) is a step above the usual pate sucree, and the flavors of brown sugar and honey really complement the other components of the tart. It also requires no rolling, bakes up nice and crisp without shrinking, and looks great. The filling tastes complex but couldn’t be simpler, and the trick of glazing the berries makes the dessert look professional. You’ll have people wondering if you actually made it yourself!