Sweet summer, or light recipes for a long weekend

The fruit is the natural and healthy sweetness of the hot summer. What are we going to prepare for them this year?

Strawberries, raspberries, blueberries, blueberries, blackberries, currants, cherries… the tastiest and healthiest are fresh, straight from the tree or bush. Filling with vitamins, delighting with color and enchanting with sweetness to such an extent that even children eagerly reach for them with handfuls. The only drawback to colored berries and the like is that they are unstable. If they are broken, they spoil quickly – to avoid this, we can eat or process them.

In addition to the popular and traditionally prepared jams, mousses, preserves, jellies and juices that will stock our pantries, we offer naturally sweet desserts with lots of fruit – for afternoon tea, Silesian tarts with blueberries and French clafoutis with cherries, and for drinking (not only for the youngest) strawberry, velvety and refreshing milkshake and – but this is a proposal for adult readers – currant liqueur.

A milkshake is nothing more than liquid ice cream enriched with fresh fruit, the perfect summer, a light dessert or a meal that will convince even fruit skeptics, if there are any. Sweetness attracts the youngest, but those who care about the figure can save themselves empty calories and skip sweet and fatty additions in the form of whipped cream or strawberry topping.

Liqueur is a slightly sweeter version of the tincture and we cannot save on sugar here. The original French Cassis should be just that – sweet, thick as a lightly sliced ​​jelly and strong. We will not prepare this drink as quickly as the other dishes – the whole process takes a while. However, it is worth getting to work now and patiently waiting for the effects until winter when we will appreciate both the unique and balanced taste of the liqueur and the memory of the sunny summer.

1. Clafoutis with cherries

  • 0.5 kg cherries
  • 3 eggs
  • 100 g sugar
  • 150 g flour
  • 150 ml cream 30%
  • 150 ml milk
  • Pinch of salt
  • 1 vanilla sugar
  • Oil to lubricate the mold

Wash the cherries and remove the seeds. Sweeten slightly (add about 1/3 sugar) and mix.

Beat the eggs with the rest of the sugar and add the rest of the ingredients – mix until you get the consistency of a thick pancake dough. Set aside for 10-15 minutes.

Grease the ceramic baking dish with oil. Place the fruit in it and pour the dough over it. Bake at 180°C for about 30 minutes. Serve warm or cooled.

This popular French dessert can also be prepared with cherries, currants, apricots, etc. The secret to success is the right baking time – the dough should be soft and creamy, but baked and not too dry. We can’t take it out too early, while it’s still raw inside, or too late, because it dries out and loses its creamy texture – experimenting with your oven means finding the right moment to hit the spot.

2. Strawberry Milkshake

  • 0.5 kg strawberries
  • 250 g vanilla ice cream
  • 0.5 l milk
  • for decoration: whipped cream, strawberry jam,
    lemon juice

Freeze the milk in molds or ice packs. It is best to do this the day before.

Remove the stems and wash the strawberries; Set a few aside for decoration.

Place frozen milk cubes and strawberries in the blender. Mix on high speed until a mousse forms. Add the ice cream and blend at a slightly slower speed. If the dessert is too thick, we can add a little cooled milk.

To make the strawberry topping, dissolve a few tablespoons of strawberry jam in a saucepan and add a tablespoon or two of lemon juice. If the jam contains pieces of fruit, mix the glaze so that it has a smooth consistency. Let it cool.

Pour the milkshake into tall glasses, decorate with whipped cream, strawberry glaze and strawberries.

3. Blueberry Cake

  • 0.5 kg berries
  • cake:
  • 3 cups flour
  • 25 g fresh yeast or 7 g (1 pack) dried yeast
  • 0.5 cups of sugar
  • 2 eggs
  • 1 cup of milk
  • 100 g butter
  • crumble:
  • 20 dkg flour
  • 10 dkg fine sugar
  • 10 dkg butter

Crumble the ingredients for the crumble until lumps form and place in the fridge.

If using fresh yeast, prepare the leaven (grind the yeast with 2 tablespoons sugar and 1 tablespoon flour, add 1/3 cup lukewarm milk, mix, sprinkle with flour, cover with a cloth and let stand for about 30 minutes) . Melt the butter and let it cool.

photo: Shutterstock

Sift the flour into a bowl (if we are using dried yeast, we will now mix it with flour), add sugar, eggs and sourdough (if we are not using dried yeast). Knead the dough, then add the melted butter and knead the dough again. Form a ball and sprinkle with flour, cover with a cloth and let rise in a warm place (about an hour). When the dough has doubled, carefully knead it and tear off pieces the size of a small apple – form into balls, and then thin pancakes, which we put on a baking tray lined with baking paper. Sprinkle over the berries and let rise for about 20 minutes. Sprinkle the crumble over the top and bake at 180°C for about 45 minutes.

4. Currant liqueur

  • 2 kg blackcurrants
  • 1 kg sugar
  • 0.5 l of 95% spirits
  • 0.5 l vodka

Remove the stems from the currants, wash and dry them. Put the fruit in a jar, crush and cover with sugar. Stir, turn the jar and put in a shady place for a few days so that the fruit releases the juice and the sugar dissolves. We can shake the jar from time to time so that the fruit mixes faster and produces juice.

photo: Shutterstock
photo: Shutterstock

After a few days, pour the spirits into the jar, screw it in and set it aside for almost 2 weeks (you can shake it sometimes). After that, pour the liquid into another jar and pour vodka over the currants for 4 weeks. Decant the liquid again (you can squeeze the currants to get as much juice as possible) and mix with the contents of the first jar. We wait for the sediment to fall to the bottom and pour the clear liquid into bottles (you can filter it through mesh folded several times), screw it and leave for about 6 months for the liqueur to mature.

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