Blueberries are in season right now in our local Bay Area farmers markets.  In addition to tasting great, I’ve read that blueberries may actually reduce the effects of age-related conditions such as alzheimers and dementia. Also, according to blueberrycouncil.org, blueberries contain high levels of antioxidants that help fight cancer and heart disease.

Some of the best blueberries that I’ve found in the local markets are grown in the San Joaquin Valley at Sorensen’s Triple Delight Blueberry Farm. You can find Triple Delight Blueberries in a number of Bay Area farmers markets, including San Francisco Ferry Plaza Farmers Market and Marin Farmers market. 

Blueberries have a very short season – about six weeks here – so I go a little overboard with them. Luckily, blueberries can be stored for a few days in a covered container in the refrigerator. But don’t wash them before storing them, as this can cause them to mold more quickly. Blueberries freeze pretty well, too.  The frozen ones are a real treat when the fresh ones are gone for the season. 

Oh, and I forgot to mention that one cup of blueberries has only 80 calories. So eat them without any guilt.

One of my favorite ways to enjoy blueberries is to mix them with Greek-style yogurt and homemade granola, then drizzle them with a little local honey.  This treat is great for breakfast, a mid-afternoon snack, or for dessert. 

As I mentioned, the season for blueberries is short, though – get plenty of them while you can!

Rhubarb is one of my springtime favorites!  It grows like crazy in my Napa Valley garden.  I’ve found that people either love it or hate it – or else they have never tried it.  

Rhubarb has edible stalks with very large leaves at the top. The stalk averages about 18 inches in length and ranges in color from green to red.  Note that the leaves of the rhubarb plant are toxic so don’t eat them – only eat the stalk.  In the markets, you will likely find only the stalks – the farmer typically removes the leaves before bringing the rhubarb to market.

When choosing rhubarb at the market, look for stalks that are full of moisture. If they are starting to dry out, they have likely lost some of their flavor and texture.   You can keep rhubarb in the refrigerator for a couple of days in a sealed plastic bag before using it.  

I think that rhubarb is best when prepared very simply. It is extremely tart so will require sugar or honey to sweeten it.   One of my favorite ways to prepare rhubarb is to roast it with cinnamon and sugar. 

Start by slicing  3 stalks into 2″ pieces and placing those pieces in a single layer in the bottom of a baking dish.  Drizzle with 2 Tablespoons of melted butter. 

Sprinkle 1/3 cup coarse sugar (unrefined works great here) over the top of the rhubarb.  Then generously shake cinnamon over the top, to coat. 

Roast at 375 degrees Fahrenheit for about 25 minutes, or until the rhubarb has caramelized.  Serve with ice cream, cookies or just plain.

Serves 2.

First of the season strawberries are in our local Bay Area farmers markets.  Not only do they taste great, but they are so nutritional, as well – packed with Vitamin C, magnesium, Vitamin A, potassium and folate. 

One of my favorite springtime recipes combines these sweet strawberries with the tart taste of my favorite balsamic vinegar.  I add a little hint of spice by grinding black pepper over the top.  And to make it even better, I add a spoonful of creme fraiche just before serving.   

Ingredients
4 baskets fresh strawberries, washed, de-stemmed and cut in half
2 Tablespoons balsamic vinegar (I normally use 12-year-old vinegar in this recipe.)
1/4 c. sugar (or to taste)
1 c. crème fraiche
2 T. brown sugar
Black pepper in grinder

Mint for garnish (optional)

You will also need:
Large and medium mixing bowl
Aluminum foil
Mixing spoons
Carving knife
Festive dishes for serving

Instructions
Combine strawberry halves with balsamic vinegar and sugar. Toss to mix. Cover with aluminum foil and refrigerate.

Mix crème fraiche and brown sugar. Cover with aluminum foil and refrigerate.

Take berries out of refrigerator about fifteen minutes before serving. Stir well.

To serve, place strawberries into a festive glass or dish. Sprinkle with freshly-cracked black pepper (if desired). Drop a dollop of crème fraiche over the top. Add fresh mint for garnish.

Serves 8.

It has been raining - actually, storming would be more accurate – this entire week in Sausalito.  However, even through the rain, the presence of sunshine is in my yard in the form of gorgeous yellow Meyer lemons.

Meyer lemons grow year-round here.   They seem to really thrive on the weather in Sausalito.  Meyer lemons are a cross between lemons and sweet oranges and have a mild flavor that is sweeter than more common lemons, such as Eurekas.   I use them in both sweet and savory dishes.  They are extremely versatile and highly fragrant.  A bowl of Meyer lemons sitting on your countertop with give a delicate, citrus fragrance to your kitchen.

One of my favorite ways in which to use Meyer lemons is in this Meyer Lemon Pecan Shortbread Squares recipe.  This recipe is so simple yet memorable and delicious.  This makes a fantastic pairing with a double cappuccino or espresso. 

Ingredients
2 sticks (1 cup) butter, at room temperature + 1 teaspoon for pan
2 cups plain unbleached flour
¾ cup brown sugar, packed
1/8 teaspoon fine sea salt
1 Tablespoon cornmeal
Zest of 2 Meyer lemons
½ cup toasted pecans

You will also need:
Large casserole or baking dish (approx. 13×9×2”)
Microplaner or zester
Mixer

Instructions
Preheat the oven to 325oF.

Butter the baking dish with 1 teaspoon butter. Set aside.

Cream the butter and sugar together in the mixer at medium speed until they are fluffy, about 2-3 minutes. Reduce the speed of the mixer and add the flour, salt and cornmeal. Mix until just incorporated. Stir in the zest and the toasted pecans.

Pour the mixture (it should still be crumbly, but moist) into the prepared baking dish. Press it down with your hands until it is even in the dish. Make decorative patterns with the prongs of a fork, if desired. Bake for approx. 30 minutes, until golden brown.

Remove the pan from the oven. Let the shortbread cool for about 5 minutes. Loosen the sides of the shortbread from the dish and cut into pieces. Do not remove from the pan for another 15-20 minutes, when much cooler and set. Remove carefully from the baking pan. Eat immediately or store for up to three days in an airtight container.

Makes about 2 dozen squares.

First of the season kumquats (yum!) surfaced this morning at the Hamada Farms stand at the San Francisco Ferry Plaza Farmers Market.  I love the sweet skin and tart flesh of this citrus-y fruit.  In season, we keep a few out on the countertop so that we can just grab them for a treat when we walk by.  I also put kumquats into beet salads, use the zest to garnish fava beans and burrata, and make kumquat shortbread cookies.  One of my favorite ways to use kumquats, though, is in this dense upside-down cake.  I cook it in a cast iron skillet.

Ingredients
For bottom of pan:
1/2 stick butter (2 oz.)
¾ cup brown sugar
About two dozen ripe kumquats, washed and dried

For the cake:
1 stick butter (4 oz.), softened
1 cup brown sugar
3 eggs – 2 separated into yolks and whites
1 ½ cups unbleached all-purpose flour (plain)
1 teaspoon baking powder
¼ teaspoon salt
1/2 cup  orange juice
1 teaspoon vanilla extract

You will also need:
Iron skillet or 10″ baking pan
Paring knife
Cutting board
Mixing bowl
Electric mixer
Large spoon

Instructions
Preheat the oven to 350°F.

Cut 1/2 stick of butter into chunks and put them into an iron skillet. Melt over medium heat on top of the stove. When the butter has melted, add ¾ cup of brown sugar and stir over medium heat until bubbly. Remove from the heat and cool slightly.

Slice the kumquats crosswise into 1/4″ thick slices. Remove any seeds and discard them.  Place the kumquat slices on top of the butter and brown sugar mixture in a decorative pattern.

Using an electric mixer, beat a stick of butter at medium speed until it is smooth. Add a cup of brown sugar and mix for about 1 minute. Add the whole egg and 2 egg yolks and beat at medium speed for about 2 minutes.

Meanwhile, in a small bowl, mix together the flour, baking powder and salt. Add ½ of the flour mixture to the butter and sugar. Mix until just combined. Add half of the orange juice. Mix to combine. Repeat with the remaining flour mixture and juice. Mix to just combine the ingredients. Stir in the vanilla. The mixture will still be lumpy.

Beat the egg whites until they form soft peaks. Fold them into the batter.

Pour the batter on top of the kumquat slices in the skillet. Bake for approximately 30-35 minutes until cake is set.

Remove from the oven and let cool for about 5 minutes. Run a knife around the side of the skillet to loosen the cake. Invert onto a serving platter. Let cool and serve with a dollop of freshly-whipped cream or creme fraiche.

Serves 8.

I make Crepes Suzette every year for dessert for our New Year’s Eve dinner.  They are pretty easy to do.  The secret is to make the crepes and the orange butter ahead of time.  

Ingredients
For the crepes:
1 cup all-purpose flour
3 eggs
3/4 cup whole milk
1/3 cup melted butter
2 Tablespoons sugar
Pinch of salt
3/4 cup water

1/4 cup melted butter for the pan

For the orange butter:
Zest of 1 orange
1/4 cup sugar
12 Tablespoons butter, cut into chunks
1/3 cup fresh orange juice

For flaming:
4 Tablespoons cognac
4 Tablespoons Cointreau or Grand Marnier

You will also need:
Mixing bowl
Wire whisk
Crepe pan or non-stick fry-pan
Pastry brush
Parchment paper
1/4 cup measuring cup
Plate
Blender
Large saute pan

Instructions
Whisk together the flour, eggs, milk, melted butter, sugar and salt.  Whisk in the water.  Let the mixture rest in the refrigerator for at least an hour. 

Prepare the crepes ahead of time to save time.  Set the crepe pan on the stove and turn the heat on to medium-high.  Brush the bottom of the pan with butter.  Whisk the batter well.  Pour 1/4 cup of the batter into the pan.  Turn the heat down to medium.  Tilt the pan and rotate it with your wrist to coat the bottom with the batter.  Cook for about 1 minute until the bottom is browned.  Flip the crepe over and cook on the other side for about 45 seconds.  Turn the crepe out onto a plate.  Put a piece of parchment paper over the crepe (to separate it from the next crepe).  Repeat the process until all of the batter is gone.  This should make about ten crepes.  To store, wrap the entire plate in plastic wrap and store in the refrigerator. 

You can also make the orange butter ahead of time.  Put the orange zest, butter and orange juice in the bowl of the blender and process until the mixture comes together.  Gather up the orange butter and roll it into a log.  Wrap tightly in plastic wrap and store it in the refrigerator. 

To finish the dish:
In a large saute pan over medium heat, melt the orange butter and cook for about 5 minutes.  The butter will bubble up and form a syrup.   Turn the heat down slightly and put one of the crepes into the pan, browned side up.  Working quickly, turn the crepe over to the other side.  Then fold it in half, then in fourths.  Move it to the side of the pan and repeat the process until the crepes have all been folded. 

Pour the cognac and the orange liqueur over the crepes.  Tilt the pan into the flame (if you have a gas stove) or use a match to ignite.  (Careful!)  Spoon the flaming sauce over the crepes until the flames start to go out.  Place two or three crepes onto each serving plate.  Spoon any leftover sauce over the top.  Serve immediately.

Serves 4-5.

I have an abundance of Meyer lemons year-round on my trees in Northern California.  One of my favorite ways in which to use them is in tangy and sweet Meyer Lemon Curd.  This curd is so versatile.  I like to serve it with biscuits and scones.  And my neighbors love it when I make Meyer lemon tartlettes. 

Ingredients
6 farm-fresh egg yolks, lightly beaten and pressed through a sieve
1/2 cup freshly-squeezed Meyer lemon juice
1 cup sugar
1 stick cold butter, cut into eight pieces
1 Tablespoon Meyer lemon zest

You will also need:
Medium saucepan
Whisk
Large spoon

Instructions
Combined the sieved egg yolks, lemon juice and sugar in a medium-sized saucepan and mix well.  Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon – about 10 minutes.  Note:  Don’t let the mixture reach a boil, as the eggs will scramble. 

Remove the egg mixture from the heat and add the cold butter, one piece at a time, whisking well to incorporate before adding the next piece.  When the butter has all been incorporated, add the lemon zest and stir to combine.  Chill for at least two hours, tightly covered, before using.  Makes about 1 1/2 cups.

Will keep in the refrigerator, tightly covered, for up to a week.

When I was growing up in Georgia, I made a candy called Divinity every year for Chistmas.  I would give plates of it away as gifts.   Somewhere over the years, I stopped making it.  This year, I decided to make it once more, and I am so glad that I did.  My decision was inspired by the delicious nougat from Montelimar that I must have every time I am in France.  I think that Southern-style Divinity is very similar in flavor, but is made with toasted pecans instead of hazelnuts.  I wanted to see if it was as good as I remembered.  It is.  Here is my simple recipe for this Southern holiday treat.

Ingredients
3 cups sugar
3/4 cup water
2 large or 3 small egg whites
1 1/2 teaspoons pure vanilla extract
1 cup toasted pecans, chopped
Approx. 3 dozen  toasted pecan halves

You will also need:
Medium-sized heavy-bottomed saucepan
Candy thermometer
Electric mixer

Instructions
Mix together the sugar and water in a medium-sized saucepan.  Bring to a boil over high heat and reduce the heat to medium high.   Cook for about ten minutes without stirring, until the temperature reaches 266 degrees Fahrenheit on the candy thermometer.  Remove from the heat and let cool down for about 3 minutes.

Meanwhile, beat the egg whites until they form stiff peaks.  After the sugar mixture has cooled for three minutes, add it in a steady stream to the egg whites while beating with the electric mixer.  Add the vanilla and continue to beat the candy for about 20 minutes until it starts to stiffen. Add the chopped, toasted pecans.  When the candy has enough body to hold its shape, spoon about a tablespoonful at a time out onto parchment paper.  Press a toasted pecan into the center.  Let completely cool at room temperature before handling.   Store tightly covered in the refrigerator for up to two weeks. 

Makes about 3 dozen pieces.

A galette (rustic tart) is one of my favorite summer desserts!  I have been known to make a dozen at one time – all using different fruits from the farmers market.  One of my favorite fruit choices is nectarines.  Both yellow and white ones work great – even a mixture of both.    I use a food processor for the pastry, and the secret is not to over-work it.  It is also best to let the dough rest for at least a half hour in the refrigerator before rolling it out. 

Ingredients

For the crust:
1 1/4 cups all-purpose (plain) flour
1/2 t. fine-grained sea salt
1 T. sugar
1 stick (1/4 pound) butter (European style, if possible), cut into 1 T. pieces
About 1/3 cup cold water

Nectarine filling:
2 large ripe nectarines, coarsely chopped
1 1/2  T all-purpose flour
1/3 cup sugar (Unrefined sugar works great in this recipe.) 

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area
Bowl
Parchment paper
Baking sheet
Medium saucepan with lid

Instructions
Make the crust first. Put the flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 5 pulses.)

When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture is moist and holds together.

Remove the food processor blade and set it aside. Gather up the dough and form into a ball. Wrap the dough in plastic wrap and flatten it into a disk about an inch thick. Refrigerate for at least 30 minutes (up to a week is fine).

When ready to make the galette, preheat the oven to 425^oF. Line a baking sheet with parchment paper.

Toss a little flour onto your work surface. Take the disk of dough from the refrigerator. Unwrap it and place it onto the floured surface. With a floured rolling pin, roll the dough away from you. Turn the dough 1/4 turn and roll it away from you again. Repeat this motion until the dough is about 1/8″ thick. Place the rolled-out dough onto the parchment paper-lined baking sheet.

Make the filling by combining the fruit, flour and sugar.  Mix well. 

Pour the filling onto the center of the dough. Turn the edges of the dough up over the filling, leaving the center open so that you can see the filling.

Bake for about 24 minutes until nice and browned. Allow to cool about 5 minutes before cutting and serving.

The galette is best eaten the day that it is cooked, as the crust tends to soften up overnight.

Enjoy!

I loved this dessert as a child.  My mother and my grandmother made it often in the summertime to feature the wild strawberries that grew near our farm.   We used whipped cream for the topping then, but I have changed the recipe a bit to use creme fraiche.  Either will work beautifully. 

One note on the butter:  I prefer to use European-style butter.  It has a bit more butter fat and less moisture than traditional butter, and I think it gives a better taste and texture to the shortcakes. 

Ingredients
4 baskets fresh strawberries
1/3 cup sugar

2 cups self-rising flour (see * below)
1 stick (4 oz.) unsalted butter, plus a little more for the pan
Approx. 3/4 cup lowfat or regular buttermilk
A little extra self-rising flour to scatter on countertop

1/2 cup creme fraiche

You will also need:
Large bowl
Aluminum foil
Food processor
Biscuit cutter (approx. 2.5″ in diameter)
Baking pan (a 9″ round cake layer pan works great)
Knife
Individual serving plates

Instructions
Preheat the oven to 425 degrees F.

Wash the strawberries, take off the caps and slice the berries into about 4 pieces each.  If the strawberries are really small, then just slice them in half.   Add the sugar to the berries and stir well.  Cover with aluminum foil and set aside. 

Put the flour into the food processor.  Cut the butter into 8 pieces.  Add the butter, one piece at a time, to the flour and pulse about 5 times after each addition.  When all butter has been added, the flour should have a corn-meal consistency.  Slowly add the buttermilk and pulse until the flour starts to come together.   You may not need exactly all of the buttermilk so add slowly.  When the mixture is moist but not too wet, remove the blade from the food processor and gather the flour mixture into a ball. 

Scatter some flour onto the countertop.  Press the ball out to about 1″ thickness.  Smooth the edges and the top.  Using a biscuit cutter, cut the dough into 7 or 8 circles, gathering up the dough that is left and using it , too. 

Butter a 9″ round cake pan.  Place the shortcake circles into the pan.  Bake for 18 minutes. 

Remove from the oven and let cool slightly.  Cut one of the shortcakes in half, forming a top and bottom piece.  Place it openface (cut side up) onto an individual serving dish.  Spoon some of the strawberries and juice over both pieces.  Top each with a dollop of creme fraiche.  Repeat with the others.  Serve immediately. 

Serves 4-6. 

* Note:  Self-rising flour and plain flour are not the same thing.  Self-rising flour has baking powder and salt already added in.  We used it for biscuits, shortcakes and cobblers when I was growing up.  If you don’t have self-rising flour, you can make your own.  Mix together 2 cups plain flour, 1 teaspoon baking powder and 1/2 teaspoon salt.