[ BERRIES ]
Vibrant, Flavorful, and Versatile
Berry Bliss
As August rolls in, the cool mornings and sun-drenched afternoons bring with them the true stars of late summer: berries. From the juicy sweetness of strawberries to the deep, tart notes of blackberries, these vibrant fruits are at their peak, bursting with flavor that’s pure summer in every bite. This month, we’re diving into the season’s best, celebrating the simple pleasure and endless possibilities that berries bring to the table.
Berry and Mascarpone Stuffed French Toast
4 slices of brioche bread
1 cup mascarpone cheese
1 cup mixed berries (such as strawberries, blueberries, and raspberries)
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 tablespoons butter
Maple syrup, for drizzling
Prepare the French Toast: Whisk together eggs, milk, and vanilla extract in a shallow dish. Dip each slice of brioche bread in the egg mixture, coating both sides well. Heat butter in a skillet over medium heat and fry each slice until golden brown on both sides. Remove and set aside to cool slightly.
Assemble the Sandwiches: Once the French toast slices have cooled, spread mascarpone cheese evenly over two slices. Scatter the mixed berries over the mascarpone. Top with the remaining slices of French toast to form sandwiches.
Serve: Cut the sandwiches in half if desired and drizzle with maple syrup before serving.
Wild Berry & Arugula Salad with Burrata and Crispy Prosciutto
Ingredients
3 cups arugula, washed and dried
1 cup mixed berries (such as raspberries, blackberries, wild strawberries)
2 balls of burrata cheese, torn into pieces
4 slices of prosciutto, crisped in the oven
1/4 cup walnuts
Edible flowers for garnish (optional)
Aged balsamic glaze for drizzling
Dressing:
1/4 cup champagne vinegar
1/3 cup extra virgin olive oil
1 teaspoon honey
Salt and pepper to taste
Begin by whisking together champagne vinegar, olive oil, and a teaspoon of honey in a small bowl, seasoning the dressing with salt and pepper to taste. In a larger bowl, gently toss the washed and dried arugula leaves with the mixed wild berries and enough dressing to lightly coat them. Distribute the dressed greens and berries evenly among plates. Top each serving with torn pieces of burrata and a few slices of crispy prosciutto. Sprinkle toasted pistachios over each plate for added crunch and drizzle with aged balsamic glaze for a rich finish.
Smoked Salmon with Blackberry Sauce
4 salmon fillets
1 cup fresh blackberries
1 tablespoon sugar
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
Salt and pepper to taste
Olive oil
Start by making the sauce: In a saucepan, heat 1 cup of fresh blackberries, 1 tablespoon of sugar, and 2 tablespoons of lemon juice over medium heat. Cook until the blackberries break down into a sauce. If necessary, blend the sauce using a food processor. Once done, strain the mixture to remove the seeds and season with salt and pepper to taste.
For the salmon, season 4 fillets with salt and pepper. In a skillet, heat some olive oil and pan-sear the salmon until it reaches your preferred doneness. To serve, generously drizzle the prepared blackberry sauce over the cooked salmon fillets and garnish with fresh mint leaves for a refreshing finish.