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Entries in raspberries (5)


It’s the Berries!

By Sandy Hu
The latest from Inside Special Fork

Raspberries…blackberries…blueberries…strawberries. Summer is berry season. Have you had your fill yet?

Nothing to pit or peel, naturally formed in perfect bite-size pieces, berries are the ultimate convenience fruit. Use berries as a topping for breakfast cereals or pancakes, in salads, and over ice cream or puddings.

For a simple dessert, mix berries with sugar to taste and let set for about half an hour, until they give up their juices to create their own sauce. Serve the sweetened berries with whipped cream, heavy cream, or yogurt.

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Berry Season

By Katie Barreira

Happy June! For me, the next couple of months are all about the berries. Sure, you can get them year-round, but these finger-staining gems are entirely different animals in peak season. Not only are in-season berries at the height of juicy sweetness, they’re also much cheaper, so eat up!

One challenge with seasonal berries is that they are so perfectly ripe that they need to be eaten within a day a two. If you find yourself with ready-to-eat berries that you’re not quite able to polish off, don’t fret, just freeze!

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Sweets in One or Two Bites

By Lori Powell

During the week, I mostly focus on the savory foods such as what to have for the day’s three meals: breakfast lunch and dinner. I am lucky enough not to have a severe sweet tooth but do on occasion crave a sweet bite of something which is usually satisfied by fruit or a bite of chocolate.

I love to bake but living alone, that can be a dangerous thing to have baked goods sitting around, like leftover chocolate cake, cookies, pies or tarts. If I had any of that hanging around, I might develop a sweet hankering.

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Last-Minute Fourth of July Desserts

By Sandy Hu

Happy Fourth of July! If you’ve been too busy marinating the ribs or buying those steaks for the grill and haven’t had time to think about dessert, here are some red, white and blue instant answers for your celebration today.

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Make this Easy Summer Fruit Shortcake for Father’s Day

By Sandy Hu

Steve is the best breakfast maker. Flaky sky-high biscuits, tender muffins, Belgian waffles, popovers, Dutch babies – he’s a master of them all. Since there’s no way to top his skill, for Father’s Day, I tend to resort to the same celebratory breakfast: simple scones with a make-ahead dough that can be shaped and frozen, so all I have to do is pop them in the oven on his big day.

As Dave and I were planning a Father’s Day menu, I thought about changing it up this year and giving those scones a new identity, as shortcakes with summer fruit and whipped cream. I’ve made and shaped my dough this weekend and the discs are in the freezer. On Sunday, we just need to bake them off, split the scone/shortcakes and fill them with fruit and whipped cream. We’ll just bake enough for the four of us so we won’t be tempted to eat more dessert than we should, and we’ll have the remainder in reserve for another time when we come home with a bounty of fruit from the farmers’ market.

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