I’m the worst kind of blogger: I start gung-ho about a project (ahem, this blog) but then! Something shiny over there! WANT.
That’s the case now. I haven’t posted since February because, well, I got a job! I’m Assistant Editor over at Wine Enthusiast Magazine. I’ve been working for both the print and online components since starting, and the best part? I get to cover my favorite subjects: wine, food and travel. While I’m deep in the weeds as far as back-end editorial goes, you’ll still see some of my work in the magazine from here on out. Huzzah!
Now that that news is out there, I’ll try to keep this blog up, if only so I can keep producing content I enjoy. Below, one of my new favorite go-to summer recipes.
Now that I have the luxury of Saturdays and Sundays (“What is a weekend?” was my standard line for ages), I get to wake up whenever I want. Sometimes, I won’t be a lazy-clown and actually make it out to the market.
Today was one of those days.
After days of feeling soaked through, with wet socks and drenched stale-smelling damp laundry, I was more than relieved to see the sun came out. Friday was grey but dry-ish, so last night, there was kind-of planning on making waffles for breakfast. Upon waking to sunshine (hallelujah), the BF and I decided to jaunt over to the chaotic neighborhood market for wares. What we found was glorious.
As someone who is training their palate for learning about wine, I found at the market (mind you, not “farmer’s”) an explosion of smells. The fruits were. So. Ripe. Apples were at their juicy best, bananas were browning right in front of me, the selection of hami melons and honeydew melons were attracting fruit flies by the hour.
I avoided these fruits, making a beeline for the berries. Knowing we were making waffles, I wanted the best of fresh, ripe blackberries, strawberries and raspberries. I grabbed a few nectarines to even out the flavor profile, while the BF grabbed some mint for an added layer of freshness.
The most complicated part of this recipe is owning a food processor. Seriously; this is the easiest thing you can do to enjoy the fruits of the season (and you produce so much!). You’re not going to use all of the compote at once, which is a good thing. Try it on waffles (violently satisfying) but also, substitute OJ for compote when whipping up mimosas! I have also been known to pour it on my ice cream, with shameless abandon.
Mint simple syrup (adapted from Mark Bittman’s How to Cook Everything):
1/2 cup sugar
1/2 cup water
1/4 cup minced mint leaves
2 lbs. fresh fruit: ripe berries (in this case, strawberries, blackberries, raspberries and two pitted nectarines, one banana)
1 lemon (for zest and juice)
1. Mix the ingredients for the mint simple syrup in a small saucepan. Bring to a boil, dissolve the sugar and cool. Strain out the mint and set aside.
2. Puree half the fruit. Roughly chop the rest. Mix pureed and chopped fruit with cool mint syrup.
3. Zest lemon over mixture, then slice in half and juice both halves (to taste… I like things with acidity). Add sugar as needed.
Like I said, you get a ton of compote from this. It takes 10 min, max. Try it with anything and everything.