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| Photo: King Arthur Flour. This festive Berries and Creme Tart is a red, white and blueberry addition to a Fourth of July -- or any summer -- gathering. |
Summer berries are so refreshing this time of year when the weather turns hot and humid. Recently, at our house, we enjoyed some very sweet small blueberries imported from Mexico. They were almost as awesome as Maine blueberries and good to enjoy before the American crops were ready. For any raw food, especially berries, be sure to wash them in a vinegar and water bath for a few minutes before eating. Vinegar kills off loads of bacteria and doesn't mess with the flavor like bleach does. Vinegar is also more environmentally friendly than bleach.
Just pull out a large mixing bowl like you would to mix up cake batter, fill it with cold water and then add about a couple of tablespoons of white vinegar. Swirl it around to distribute the vinegar into the water. Then dunk the entire plastic box filled with berries into the water bath, turning it so the water washes over the berries. Do for about three minutes or so and then drain the berries. I don't rinse with water as I want the vinegar to remain a little bit on the berries, especially the ones I don't use for the recipe as it's a snap to store in the fridge, already washed and ready to go the next time you feel like eating a handful of fresh berries as a snack!
Check out this colorful patriotic dessert sure to be a holiday winner:
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