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Red, White & Blueberry

3 Jul

I was involved in a long conversation yesterday about clichés.


We were discussing lazy journalism and it’s reliance on hackneyed phrases, bad puns and, yes, tired clichés.

Food writing, at any level, is especially prone to these journalistic foibles. Writing about food is simply difficult to do with an original voice, eschewing all the literary turns that have come before. As food writers, I feel we must pick our poison. Me? I like bad puns. So for this post, I’m pulling out all the stops!


There’s something about The Fourth of July that simply screams out for clichés. Hot dogs! Strawberry shortcake! Jello salads! Beer coozies! Inflatable wading pools! The 1812 Overture (with real canons)! And of course… Fireworks! My favorite Independence Day cliché of all.

The thing is, there shouldn’t be anything cliché about the holiday. It’s a serious one. But, it’s been decreed by the government that we have fun, and so fun we shall have!

Me? I’m planning on going to the Greenmarket to score some sweet corn, maybe some buffalo steaks, a few sausages and definitely tomatoes. Oh, and berries. Lots of them. Whatever’s available. I don’t know how berry season’s been where you are, but here? It’s been ridiculous.


Every time I walk amongst the farmers’ stalls, I’m seduced into impulse purchasing something. Strawberries. Blueberries. Sour cherries. Black cherries. And now the raspberries and blackberries are on their way!

(And just so you know I’m not crazy, yes I do know that cherries are technically not berries but are actually fruit, but in my mind they all belong together in one happy, berry fruity universe).

The problem is, I buy them with the intention of snacking on them at work, but inevitably I’m too lazy to take them to the kitchen for a rinse, and too grossed out by the thought of washing them in the ladies room sink. So they come home with me where the linger in the fridge until I feel guilty and come up with a way to eat them all at once.

Strawberries & Blueberries

That bowl of blueberries and strawberries? That’s not ice cream on top of them. That’s goat’s milk ricotta with a little fresh cracked black pepper and a light glaze of aged balsamic vinegar. That’s how sweet the berries are this year. They need no extra sugar and actually benefit from a bit of acid to draw out their lusciousness.

Strawberries, Blueberries, Goat Ricotta

And that big fluffy pancake looking thing? Oh, that. That’s just my first attempt ever at making a clafouti!

Black & Sour Cherry Clafouti

I was cruising around Tastespotting on Sunday morning when this sour cherry clafouti caught my eye. The ingredients list had too much stuff in it (flax seed & soy milk do not belong in dessert) so I turned to my old pal Roy Andries de Groot. I figured if anyone would have a simple recipe for a seasonal French pastry it would be him. And I was right.

Black & Sour Cherry Clafouti

It couldn’t have been easier to knock together, and reminded me an awful lot of the Dutch Babies that my mom used to serve us for dinner when I was a kid. Soft and luscious, not too sweet with the surprising bits of candied ginger scattered about, the clafouti was both the perfect finish to an all-American meal of clams and biscuits and the perfect breakfast to bring into work.

Black & Sour Cherry Clafouti

And so I say unto you. Go forth and enjoy your Fourth! May your hot dogs be plump, your beers frosty and your fireworks spectacular. Oh, and don’t forget the berries. They’re berry delicious!

Head below the jump for the recipe for the recipe for Berry Cherry Clafouti.

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