Cook to Cook: You can prepare strawberries or blackberries the same way, but raspberries seem to do and taste best. Edna Lewis brought a conviction and honesty to her food that few have touched.
Late in life she started working with young chef Scott Peacock; together they co-authored The Gift of Southern Cooking. On the show Scott told us about this old method for preserving fruit, which keeps its taste fresh because there is no cooking involved.
Scott wrote in their book, "Miss Lewis gave me a jar of sugared raspberries — the first I'd ever seen — when I visited her one springtime. The following December, at my birthday dinner, I served them as an accompaniment to roast chicken and yeast rolls — very Southern and very delicious."
2. Transfer the mashed berries to jars and refrigerate for at least 2 days before using. Stashed in the refrigerator, these berries are manna from heaven in January. Eat them straight by the spoonful or on bread, cake or ice cream.
From From The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2008). Copyright © 2008 by American Public Media
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.