Julia Child has a wonderful simple sauce recipe for any kind of berries. But a key ingredient is sugar, which the missus abhors since going on keto. We’ve adapted our strawberry shortcake recipe, so we decided to do the same with the current crop of berries. We had some fading strawberries plus some prime new blueberries, first of the season from the cute little girls in their plain clothes at the market. Into the pot they went (berries not the girls), with pretty spectacular results. So good I had Kathy whip up some shortcakes.
Of course, we had to wait a bit for our feast to settle: St Louis ribs https://pitbarrelcooker.com/blogs/food/award-winning-pork-ribs-1, avocado, tomato and corn salad/salsa https://www.food.com/recipe/avocado-tomato-corn-salad -salsa-161980, tater tots and, of course, a nice pinot (Obsidian The Bench 2019). We’ve been provided a marvelous soundtrack by Spotify. Seeking patriotic songs earlier, and being rewarded by a channel that gave us military bands playing rousing patriotic songs, which unfortunately ran out, we skipped forward to “USA Patriotic Hits”, which has doled out endless tunes in our roundhouse. Is this a great country or what? And you can dance to it. So while that plays, we’ll tend to our berries and shortcake, putting away the few leftover ribs for another day.
The sauce recipe is incredibly simple
Berry season is just beginning, so take advantage!
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