Frozen Treats: Roasted Strawberry Sundaes

Beat the heat with our week-long series on simple frozen treats!

Chances are, if you dropped by for dessert on one of these warm July evenings, we’d share roasted strawberry sundaes together out on the back patio. It’s our preferred dessert this month because it’s simple, seasonal, and sensational – just the way I love to cook and eat.

This month I’ve put up strawberries in the freezer, made a dozen jars of Honey Strawberry Jam, and even brewed a pint of strawberry-infused vodka, but for everyday enjoyment, I keep a jar of slow-roasted strawberries on hand. They are just so incredible.

Baking berries? Yes, indeed. Last summer we slow-roasted cherry tomatoes and couldn’t stop eating them; now we’re giving strawberries the same treatment and the result is just as addicting.

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In Which I Scratch a Canning Itch (Recipe: Honey Strawberry Jam)

Local flavors marry in this four-ingredient, sugar-free, Honey Strawberry Jam and I’ve finally scratched a summer itch – canning!

When July arrived and I hadn’t canned or preserved a single thing, save for a few bottles of strawberry-infused vodka, I began to panic a little. Yes, even though I’m the one who coached you on how to get your act together for the canning season, I’m still trying to kick-start my efforts.

So partially as incentive to get canning and partially to get out of the post-camping cleanup, I purchased a large flat of fresh Québec strawberries with the intention of making them into jam. Goodness knows when I was going to get the opportunity, as my summer days are jammed packed full of picnics, bike riding, backyard baseball, finger painting and other important activities. However, when Danny called around lunchtime one day this week to let me know he’d be home from work early, I knew I had my chance. Jam would be made by evening or I’d be a monkey’s uncle.
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Pie Party: Rhubarb-Raspberry Cream Pie Recipe

My neighbor has given me carte blanche with his handsome rhubarb patch, although at the time he probably had no idea just how close of an affection I have for rhubarb. While most of you have moved on to strawberries, blueberries and other summer fruits, I’m still hung up on puckery stalks of pink.

I tend to like this late crop of rhubarb best; it may be just my imagination, but it has a more pronounced flavor than its watery spring equivalent. Perhaps the summer heat contributes to a more intense flavor? All speculating aside, I’m still pushing back the leaves to get at the tender red shoots.

For this pie, I decided to marry the saucy rhubarb with the sweeter raspberries and the result, I am convinced, is a seasonal pie to rival any other. It is reminiscent of one of my favorite simple desserts, rhubarb compote with custard, only served up much more elegantly in a rich pie crust.

The words Cream Pie by themselves bring a smile to my face; couple them with the season’s most delicate berry and a brazen vegetable and you have a perfect pie. While some may argue that a classic strawberry-rhubarb pie can’t be beat – and indeed it is not a simple conquest – after this pie, I think I new classic should be established.

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U-Pick for a Fruitful Summer (Recipe: Blackberry Vanilla Clafouti)

Written by Megan of Stetted.

Luscious, sun-warmed berries might be the greatest food around. Every spring and summer my family heads out to a nearby farm to pick as many berries as possible. For only 30 minutes of work we end up with enough berries to make jam, pie, muffins, cake, turnovers, and more. And don’t forget all the berries just for snacking – it’s hard to resist filling your belly as you grab the fruit off the bush.

U-pick farms are a great economical option for fruit-loving families. Because you’re doing all the work and no packaging or transportation is required, farmers can charge less for their produce than in stores or even at the farmers’ market.

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Lemon & Raspberry Tart with Almond Crust

This is a guest post by Naomi of Bakers Royale. Welcome Naomi!

For as long as I can remember, the kitchen has been my favorite place. Baking up sweet treats has always been something soothing and calming for me. Don’t get me wrong, there are crazy days when nothing I’m making or testing turns out right. Then there are days when I can’t remember if I added ¼ or ½ cup of something to a batter.

Those are the days that I have to remind myself to take a deep breath. Relax. Baking and cooking are an act of sharing and nurturing others and not an act of culinary acrobatics. It’s this sentiment that Aimée does so well in fostering here at Simple Bites. That said, I’m excited to be here as a guest and share a deliciously simple Valentine’s dessert.

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