Berry

This is a soup I had years ago at an inn in Peacham, Vermont, when my husband, Evan, and I were looking for recipes for our book on new New England cooking. It is so delectable that every year now I celebrate the coming of the blueberries by making myself this soup. And, of course, I am blessed by having my cousin John tap our maple trees in the spring, so there is always maple syrup in my larder.

Jell-O has gotten a bad rap, and we are not sure why. In fact, Jell-O happens to be one of the Queens’ favorite go-to treats, as it’s now available in low-calorie and sugar-free varieties, making it a wonderful vehicle for satisfying your sweet tooth without all the guilt. And, Jell-O is extremely versatile. With dozens of flavors available to choose from, you can always find a satisfying one. If you haven’t had Jell-O in a while, we invite you to try this recipe. It’s the perfect, cool treat for the summertime that’s both light and fruity. Besides, desserts that jiggle are fun!

Ever heard of “loafering”? Obviously, this is a Southern version of “loafing,” a favorite Sunday afternoon occupation. “Loafering” was a term used often in Crystal’s childhood—a word Crystal’s mom used to describe their Sunday afternoon drives and visits with friends and family. Every Sunday, Crystal would climb into the family car with her mom and off they would go. One of their favorite stops was at Crystal’s Great Aunt Cricket and Aunt Doc’s house. (Yep, that is not a typo. When Crystal was a tiny red-haired child, she mistakenly called her Great Uncle Doc “Aunt Doc,” and it stuck! Everyone called him Aunt Doc, and he didn’t mind at all!) Aunt Cricket was the epitome of the Southern hostess, and she always had a pot of coffee brewed and a freshly baked cake on hand. The family would sit around her kitchen table and listen to Aunt Doc tell his outrageous stories, and the cake would always make the tales that much sweeter. This blueberry cake reminds Crystal of those afternoons and “loafering” around with her mom!

Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form—by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!

Anything with a crisp topping makes me a happy, happy girl. Crisps are homey and rustic and they make the most of whatever fruit is in season. When nectarines and blueberries are at the farmers’ market at the same time, this combo is totally amazing. Crisps also work beautifully as individual portions or as one nice big one. I like to serve mine with lots of whipped cream or vanilla ice cream . . . mmmmm.

It’s pronounced MACH-a-donia and you can use any kind of fruit you want here—whatever you have in the house, or what looks best at the farmers’ market. The fruits that I suggest in this recipe are ones that I love, but have fun coming up with your own signature mix. The key to this recipe is to keep it REALLY cold so it’s totally refreshing and palate cleansing.

This is the best and easiest way to get your jelly donut fix without pulling out a pastry bag or developing some other fancy-but-messy stuffing procedure. I specifically use sugar for this recipe because I think it holds the jam together nicely, and I prefer to finish it with powdered sugar.

I admit that the first time a customer requested hamentaschen I had to go to the local kosher bakery to see what the person was talking about. But then I recognized them immediately and I quickly fell in love with every variety of light pastry stuffed with jam. Use any preserve or jam in the center that you like, but I’ve included a recipe for my favorite blackberry filling. You can sub in a different berry without trouble, with the exception of raspberries, which tend to be very watery and don’t, for the most part, thicken up all that well.

Dimming the lights and flambéing a dessert tableside makes an exciting end to a meal. If you are doing this for your grand finale at a dinner party, practice in the confines of the kitchen a couple of times first. If your flambé doesn’t ignite you might be left blushing tableside. Overdo it on the rum and you will have rosy cheeks for sure.

Spice and fruit and caramel cakes all rolled into one. This cake brings in a lot of money at a bake sale.

I love berries and lamb. The deep flavor of tender spring lamb takes on the essence of first-of-the-season berries, blending a perfect combination of sweetness with just enough tartness to make you pucker up.

Thanksgiving Thursday starts off before dawn with Donald tiptoeing out of the house dressed in camouflage and with me making Aunt Mary’s congealed salad of ground cranberries, apples, and navel oranges that I should have done the day before. (It’s the recipe from the Tchula Garden Club Cookbook—except you would have to go across the road and get Mary’s penciled-in revisions.) Instead, I sat by the fire drinking wine, catching up with extended family, and watched the kids pick up pecans. Now I’m hoping this sets before two o’clock dinnertime, which, thankfully, it does real nice.

We felt so fancy and elegant as children, sipping “virgin” strawberry daiquiris out of beautiful glasses. I still enjoy these without the rum, but when I do add it, I always choose a flavored rum for the delicious tropical fruit flavor it adds.

Until I left Texas, I had never even heard of rhubarb, which grows in more temperate parts of the country. The first time I saw someone mix strawberries with rhubarb was when Cindy Crawford shared her recipe on The Oprah Winfrey Show. This odd-looking, sour-tasting fruit did not seem to me a good candidate for a pie so good that one would go on national television to sing its praises. But I decided I had to try it myself. I discovered a fruit filling with a beautiful shade of pink (lighter or darker, depending on the color of your rhubarb) and an invigorating tart-sweet flavor. At last I understand what all the fuss is about! Now as soon as rhubarb appears in markets, I begin to look for in-season strawberries so I can make this pie.

When I tell my guests that this is dessert, I often have to convince them that it really is acceptable to put vinegar on fresh berries. More than acceptable, actually, it is exquisite. Sweet-tart balsamic vinegar flavored with fruit is a perfect counterpoint to luscious, sweet strawberries. This is especially beautiful with large strawberries or with a combination of strawberries, raspberries, and blackberries.

As they simmer, the pears send enticing wafts of fruit and vanilla through the air, a fitting invitation to a supremely elegant dessert. I’ve also served these at Thanksgiving with the main course in place of traditional cranberry sauce. The tea bag adds undertones that complement or highlight the fruit in the simmering liquid—fruity or floral, depending on what you use. Choose a fruit tea that you like—I use tropical green tea or passion fruit.

Usually when I make a salad, I start with a base of greens—most often tender butterhead lettuce, my favorite—dress it with a flavorful vinaigrette, and then top it with whatever I have on hand. The combination in this recipe was one I tried once and loved so much that it’s become a staple at my house.

Like magic, this lemon pudding cake separates into two layers during baking: an airy and soufflé-like cake on top, and a soft lemony curd below. In truth, the first time I ate it I was convinced it was a cake and pudding recipe combined. This foolproof recipe is the perfect summer sweet, served simply with fresh berries and whipped cream. For the creamiest texture, it is important to bake the cake in a water bath. The hot water protects the cake from cooking too quickly, keeping the pudding super supple.

Monica makes the best, most intense fruit pies I have ever eaten, so good that her friends beg for birthday pie instead of cake. She keeps the kids happy while the pie cools with “whim wham”: While the pie is baking, take the rolled-out dough scraps, sprinkle them with cinnamon-sugar or fold a little jam inside, and bake until browned.