I am a fruit fiend at this time of the year. One of my favourite weekly rituals is to go the farmer’s market and choose the best-looking produce that I can find. Obviously, this includes a variety of fruit, straight from the Okanagan Valley. I tend to go for berries, which are beautiful, juicy jewels that make my oatmeal and yogurt so much better and stone fruit, which I love eating on their own, as a snack. Despite the fact that stone fruit are far less reliable than berries- is there anything worse than a mealy peach? – they are my absolute favourite. I typically don’t cook or bake with my summer fruit because they are so delicious raw but when I was faced with making a light dessert for a BBQ last week, I couldn’t think of anything more delicious than a stone fruit, hibiscus fruit salad.
Part of me can’t bear to do anything other than shove my face with fresh, raw fruit now that everything is in the markets. I love berries a lot but if you made me choose, I think stone fruit would be my favorite. Especially peaches and nectarines. There is probably nothing better than a juicy, sun-warmed peach that pulls perfectly away from the pit. I am so grateful they are back. However, I couldn’t get the idea of poaching peaches in their own juice out of my head. I was watching Masterchef Australia (hooray! I still can’t get enough of that show…) the other day and one of the contestants cooked carrots in their own juice. I thought this was a pretty brilliant idea but because I am not such a fan of cooked carrots (although I am tempted to try them like this! I will report back) I decided that peaches would be a great way to try this intriguing technique. And so, I decided that poached peaches and cream was a very acceptable way to use my beautiful raw peaches.
Making crepes is scary. It was one of those moments where you pour the batter into the pan and it looks impossibly thin. How will this ever flip over without ripping to a million pieces? How can this possibly cook evenly? Become golden brown in such a short time? And then it did. It was one of the most satisfying cooking experiences I’ve ever had. Compared to the number of times it took me to get pancake-cooking down to a science, these crepes were completely perfect the very first time. I can’t believe I’ve waited this long to make them.
I went to stay at someone’s cabin this weekend and my first thought was that it was the perfect opportunity to bake a cake. I haven’t had very many social situations lately where it would make sense to bring baked goods, so I thought this would be a pretty good excuse to whip something up. Unlike cookies or loaves I never think of freezing cake, so I am always waiting for an opportunity to share the goodness with others (a.k.a. not eat the entire thing by myself within 3 days). I am generally drawn to slightly sweetened, moist cakes topped with fruit (or chocolate- never discriminate against chocolate).