The other day I bought a large package of blueberries. I feel that most blueberries are improved by cooking, so I planned to make a compote of sorts with them. I added a bit of water, hibiscus, and a star anise to a pot and got it simmering. I added the blueberries, maple syrup, and a pinch of salt, and immediately decided I didn’t add enough water. I was wrong. The blueberries gave off their own dark juice, of couse, so I ended up with more liquid than I planned. No matter- I added a bit of cornstarch and called it a sauce. I had some that night for dessert, spooned over some thick plain yogurt. It was so unbelievably good. I loved the slight spice and tartness the star anise and hibiscus added to the blueberries.
This morning I noticed I had a ripe white nectarine with a bad spot. I couldn’t eat it immediately, so I cut off the bad and put the good into the blueberry sauce for later. There’s plenty of blueberry sauce to make home for all the fruits of summer. In fact, I got some rhubarb in my CSA box today and decided to add that as well…I simply diced and roasted it. I may have to add more maple syrup to the sauce with the tart rhubarb, but it may please me that way. I hope this blueberry sauce is never-ending, but if course nothing is. This weekend I’m thinking of making a tart with this summer fruit compote: homemade pastry crust and perhaps a bed of mascarpone or chèvre.
I also had a truly pleasing dinner tonight. It satiated me, both my body and my senses. Every meal should be that way. For my first course I had a cucumber salad, partially peeled and dressed with herbed vinegar, parsley, olive oil, salt, pepper, and diced kalamata olives. I salted the cucumbers before adding the dressing so they could give off some of their extra liquid (of which I drank straight in a shot…would be delicious with some sparkling water).
For my main course, I had some leftovers. I love the ease (and taste) of leftovers… Tonight it was roasted cabbage mixed with tomato-laced Italian sausage. Roasted cabbage is so incredibly sweet and savory.
For dessert I had some diced champagne mango and a delicate white nectarine, beautiful to behold and almost indecently delicious. Who could want more than fruit for dessert in the summer? But, of course, there is always room for chocolate.