Summer Berries: Roast ‘Em!

From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.

Little orbs of red lip stain. Or little orbs of why-do-I-ever-wear-white stain. That’s two ways of looking at raspberries, regardless, they’re making their debut at the farmers markets. Last week, you could find them at 14th and U Street market!

While a half pint of these little summer jewels can set you back $4 or more, I think they’re worth the price. And at that price, you’ll want to get every last juicy dribble of flavor out of them. May I introduce you to the idea of low and slow, roasted berries? Oh, hello Ina Garten, fancy seeing you here! What’s a gal like you doing in a blog like this!? Combine all the summer berries you like, or maybe go mono-berry, combine them with sugar and vanilla (maybe throw a tablespoon or two of rum or bourbon in there) and what you’ll get the most intense berry juice and compote-like topping for ice cream, pound cake, angel food cake or even as a filler for a galette! Brunch tip: drizzle 2 teaspoons in the bottom of a champagne glass filled to the brim with your favorite bubbly!

Brunch tip: drizzle 2 teaspoons in the bottom of a champagne glass filled to the brim with your favorite bubbly!

Of course raspberries would be perfect in scones, biscuits, and tarts too! What is your favorite thing to do with summer berries?

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