Page 27 - The Hunt - Summer 2019
P. 27

                 Summer means getting sand between your toes, loving the smell of sunscreen and strolling around the neighborhood after dinner. It also means enjoying all of the fresh fruits available as the last days of spring fade, their sweet bounty stretching
into fall.
By fresh, we don’t mean something picked a few days ago in another time zone or flown in from another country. The Brandywine Valley is blessed with a half-dozen orchards, roadside produce stands, food co-ops and farmers’ markets in practically every town.
After you’ve made your selections
and unloaded your bounty on the kitchen counter, it’s time to revisit your food-and- drink choices—both old favorites and new passions. Here are a few to get you started.
Fill a party bowl with Sangria.
The key to a good Sangria is making
it fruity but not too sweet—it thrives on freshness and acidity. To get the proper flavors to blend with locally produced red wines, mix smaller fruits like berries and cherries with chunks of watermelon, pears, peaches and plums. Add sparkling wine or seltzer for zing.
Blend everything in a large bowl according to your own taste, adjusting as you go to get the right balance of flavors. Refrigerate to meld flavors, then serve cold over ice.
Blend a fruit smoothie.
Whether you’re being good (low-fat yogurt, milks that never saw a cow) or bad (bring on the ice cream), pre-crush whatever local fruit is in season and chill it before blending so you don’t have to dilute it with ice. The more fruit (and the less dairy) the better.
To add a little kick and extra flavor, try a dash or two of liqueur to match your
fruit—framboise with raspberries, poire with pear, Chambord with cherries, and so on.
Serve berries and crème fraîche
for Sunday brunch.
Never made crème fraîche? It’s time to learn. Blend 2-3 tablespoons of cultured buttermilk into 2 cups of heavy cream and place in a container. Tightly covering it with cheesecloth or a kitchen towel, let it sit for 24 hours at room temperature to do its magic. Then stir it, screw on the lid and refrigerate for another 24 hours.
If you don’t have time to wait, you can always buy crème fraîche at Janssen’s or another specialty supermarket. A tablespoon or two goes especially well over berries.
Whip up a chilly granita.
Puree 2 pounds of fresh strawberries, blackberries or raspberries (good for a seedy crunch) in a blender with 1⁄4 cup sugar, a cup of water, a kiss of lemon or
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