There should be a word to describe the way the soft texture of this cake matches the flavour of the vanilla, strawberries and almonds in it. But that word doesn’t exist, so the only way to know how incredibly good this cake tastes is to go into the kitchen and make it. If you come up with a word for it, drop us a line. For the best results, pull all the cake ingredients out of the fridge about an hour before you start. It will make your baked cakes fluffier and tastier.
Fruit soup is not really a soup, it’s more like a fruit-based tapioca pudding. When I was first served fruit soup by my mother-in-law, Ann Marie, I recognized it as chia pudding’s older Swedish cousin. My mother-in-law serves it for dessert with fresh cream and a plate of butter cookies, but I think it’s a perfect breakfast alongside some full-fat yogurt and a handful of granola. Note: This recipe requires at least 6 hours of chilling time.
Cooked strawberries are a controversial subject in some circles. I love them, but I agree that there is a right way to cook them. My method is simple enough: Cook them hard and dark. They are at their best when you choose a high-flavor variety with good color, and you cook them until nearly all the water has escaped and they are concentrated and toothsome. Anything less than that and you have the soft, pallid, slippery fruit situation that gives cooked strawberries a bad name.
This pie came to be after a longtime customer showed up at our kitchen door with two stalks of fresh, local bananas that he had grown in his yard in the Malibu hills. I placed the entire stalks, flowers and all, on a top shelf in the kitchen and waited patiently for the bananas to ripen. Those bananas deserved an over-the-top preparation to honor the weeks of ripening it took for them all to be ready to use. Weighing in at a staggering four pounds, this is not your average late-night-diner banana cream pie. A rich layer of almond cream and baked bananas line the crust, followed by vanilla custard piled high and fresh bananas, and then a topping of whipped cream.
This vibrant, refreshing salad makes a terrific accompaniment to any dish in this book, whether it be vegetable, chicken, fish or dal. The mango’s sweetness is offset by the chilli kick and the zingy taste of mint, while cucumber and radish add lightness and crunch.
Lacto-fermented blueberries are one of the easiest and more versatile products in this chapter. They need no prep other than a quick rinse, and once they’re done you’ll find heaps of simple uses for them: Toss some onto your morning yogurt and granola, or add them to a smoothie, or puree the fruit and juices to make a salty-sweet coulis to be drizzled over ice cream or fresh cheese. Fermented blueberries freeze well and thaw quickly, making them easy to keep on hand at all times.
This recipe is super speedy, because blueberries need so little prep and because it’s a small batch (it cooks down in less than 15 minutes!). If you make something with berries and post it to social media, make sure to use the hashtag #cantogether so that your fellow jammers and picklers can find you. Let’s keep our preserving community strong!
We created a delicious fruit pizza, ideal for a summer dessert or midafternoon snack.