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!