There are some pairings in the food world that are meant to be. The individual players are good on their own, but when joined together- they are a match made in heaven. When you think about one, you can’t help but picture the other. Peanut butter and jelly. Bagels and cream cheese. Basil and tomatoes. Bread and butter. Pears and blue cheese. Melon and prosciutto. Many of these parings are seasonal; the items share a growing season or geographical relationship (like basil and tomatoes).
Summer is a good time to see this relationship in action, because many of these items find their way onto summer menus. Berries are everywhere in Oregon in the summertime (which is delightful!). Of all of the perfect culinary marriages, Berries and Cream are partners for life. One of the best ways to eat berries (other than right off the bush) is topped with fresh whipped cream. The old English dish called a Fool was simple fruit in whipped cream. It often consists of some sort of berry puree folded into the whipped cream. I use more than one type of berry, and make a more rustic type of fool, with the berries whole or sliced for more texture.
If you like making dessert as much as I do, join us for one of our upcoming dessert classes. Wednesday, July 23, Robert Parks, Chef instructor at OCI, will teach you all you need to know to make stunning summer desserts. You'll get to try Fresh Fruit Tarts, Oregon Berry Short Cake, Frozen Raspberry Soufflé, Tuile Cups, and Gelato. on Thursday July 31, Chef Parks will be back to teach a hands on class- The Art of the Plated Dessert. You'll get to make a cake, and eat it too. :-)
-Josie
Oregon Berry Fool
Summer is a good time to see this relationship in action, because many of these items find their way onto summer menus. Berries are everywhere in Oregon in the summertime (which is delightful!). Of all of the perfect culinary marriages, Berries and Cream are partners for life. One of the best ways to eat berries (other than right off the bush) is topped with fresh whipped cream. The old English dish called a Fool was simple fruit in whipped cream. It often consists of some sort of berry puree folded into the whipped cream. I use more than one type of berry, and make a more rustic type of fool, with the berries whole or sliced for more texture.
If you like making dessert as much as I do, join us for one of our upcoming dessert classes. Wednesday, July 23, Robert Parks, Chef instructor at OCI, will teach you all you need to know to make stunning summer desserts. You'll get to try Fresh Fruit Tarts, Oregon Berry Short Cake, Frozen Raspberry Soufflé, Tuile Cups, and Gelato. on Thursday July 31, Chef Parks will be back to teach a hands on class- The Art of the Plated Dessert. You'll get to make a cake, and eat it too. :-)
-Josie
Oregon Berry Fool
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