Issue 07

Recipes

Basics

FreezerStreuselBerrySeason-2015-CherylJuetten-013
Recipe by The Communal TablePhotography by Cheryl JuettenFood Styling by Katie Hardin
FreezerStreuselBerrySeason-2015-CherylJuetten-013

Any cook who values seasonality should have a streusel recipe in their back pocket. With this simple recipe, you can make a batch on Spring’s last rainy day and store it in the freezer only to come out and play on the tails of stumbling into patches of summertime sun.

Directions

Prepare a large sheet pan by lining it with a piece of parchment paper and setting aside.

Mix together the sugar, flour, cinnamon, and nuts. Stir until combined. Drizzle in the melted butter while still stirring and turning the bowl. When everything looks drenched in butter and evenly coated, pour the mixture onto the prepared sheetpan and put it in the fridge until it rehardens into a mass. It will probably take at least an hour, but you could always do what many harried home cooks do and make this right before bed, leaving it to harden until morning. When it’s a solid, hardened mass, break it into small pieces and use as desired. You can use right away, or freeze this mixture and use it straight from the freezer without thawing. Take any mixture of summer berries and toss with a smidge of sugar and a tablespoon or two of flour or cornstarch or arrowroot. Tumble into a baking dish and top with the crumbled streusel. Bake at 350°F for 1 hour.

Be grateful for the abundance of summer berries and the light that lingers long into the evening while you swipe the last of the juices from your chin and lick your lips. Know that all you have to do in this moment is to savor with delight and gratitude and feel summer’s heat take you away.

Eleanor Sommer

Thanks! What a great idea! our blackberry and blueberry season in FL was over in July–but strawberry season is coming up in December.

 

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Adrian

Thank you! You’re going to love it for strawberry season! Hugs to you.

 

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