June
What to cook, eat and enjoy
Happy June! Welcome to edition #6 of a 12-month series celebrating the seasons! Throughout this series I'll be highlighting my favorite seasonal produce and offering recipe, snack and cocktail suggestions.
To the cooks, recipe developers, chefs, and multi-hyphenate culinary geniuses, it's GO time. June is here, and the farmers' markets (and perhaps your own gardens) are bursting at the seams with colorful, edible delights that require little-to-no kitchen work to taste absolutely gorgeous. Unless you are baking, step away from the oven. Now is the time to see your stove, BBQ, fridge and freezer as your besties. And don’t forget that ancient ice cream machine that’s been gathering dust in the back of the cupboard - it is my personal belief that everything in late spring can be made into ice cream.
On that note, grab a coffee and your shopping basket and read this on the way to the farmers’ market. Below you will find some of the recipes I’ll be cooking and developing this month.
Nectarines, peaches and apricots
Stone fruit season signals the imminent arrival of summer. Last weekend, I sourced some incredibly sweet peaches and nectarines at my local farmers' market. With guests invited for Memorial Day, I whipped up a simple yet delightful stone fruit compote to pair with my cinnamon and vanilla tres leches cake. No recipe needed— I simply sliced two nectarines and two peaches, gently cooked them in a medium saucepan over low-medium heat adding: light brown sugar, a splash of water, a drizzle of maple syrup, a squeeze of lemon juice, and a pinch of salt. If you choose to make this dish simply adjust the flavors as you go and serve alongside yogurt, panna cotta or cake.
Tip: I actually used some of the leftover syrup from the compote to caramelize shallots for burgers and it was a hit. In the caramelization process I added a little extra brown sugar, butter and a pinch of cayenne resulting in a delicious condiment suitable for a variety of dishes. The whole process took barely 15 minutes.
Oh, and for a refined yet easy dessert for entertaining a crowd, try poaching apricots with honey, vanilla and a bay leaf and serve with homemade vanilla ice cream. Yum.
For a lovely simple cocktail, try peaches and wine. Simply slice peaches, place them in a jug and cover them with a full bottle of white or rosé wine. Let the mixture steep in the refrigerator for 1-2 hours before indulging. The sweetness of the peaches perfectly complements the crisp acidity and fruity notes of the wine, creating a lovely low effort cocktail for a hot day.
Blueberries
Blueberries are often underestimated due to their subtle taste, but the more daring the pairings, the more they shine. They're incredibly versatile, marrying beautifully with everything from peaches to whiskey. Their complex aromas—think spicy vanilla, floral rose, and zesty citrus—make them perfect partners for coffee, chocolate, and even gin (think a blueberry gin and tonic!)
I recently stumbled upon a brilliant idea online: a Blueberry and Licorice tart. It just clicked! Blueberries and licorice complement each other perfectly; the sweet-tart berries balance out the bold, aromatic licorice for a delightful flavor fusion.
As for me, I'll be getting creative with the classics: blueberry pies, tarts and galettes paired with vanilla-lavender ice cream. But I'm also eager to experiment with savory recipes, such as blueberry BBQ sauce, which is perfect slathered on ribs.
Pineapples
Ever visited Dinner by Heston Blumenthal in London? Picture this: a bustling open kitchen complete with whole pineapples elegantly rotating on a massive BBQ. Oozing luscious juices, these sculptural fruits are reserved to accompany Heston’s famed Tipsy Cake. At home, I simplify this concept by grilling large pineapple chunks in brown sugar which I serve with pain perdu for an indulgent breakfast treat. And, if you're feeling adventurous, the BBC's got a killer recipe for rum-glazed pineapples that's definitely worth a whirl.
Mangoes
Here In sunny San Diego, Whole Foods is currently stocking Alphonso mangoes, known for their honey-like sweetness and delightful flavor. I'm working on a recipe for a mango and passion fruit parfait, featuring an addictive mango and passion fruit curd layered with homemade coconut crumb, salted chantilly cream and fresh mango cubes. Stay tuned for the full recipe. In the meantime, check out
mango bonanza for some fruity inspiration.
Papaya
I can’t help associating papaya with tummy aches. When I was 17 and staying in South Africa with family friends, I made the mistake of milking their cow and drinking a huge glass of its gorgeous raw unpasteurized milk. Safe to say, a few hours later I experienced the worst stomach cramps I had ever had. Doubled over in pain, unable to move, our friend suggested I eat half a papaya to settle my stomach. As she is a pharmacist, I decided it would be safe to follow her advice. Well, it worked.
Milking cows and stomach aches aside, nowadays I enjoy papaya for pleasure as part of a simple fruit salad together with chunks of mango, passion fruit, watermelon, a squeeze of fresh lime and a few sprigs of mint. Sometimes, I also add a healthy pinch of flaky salt and a few chili flakes.
Zucchini
Zucchini shoestring fries is one of my favorite ways to enjoy this summer vegetable. To make this tasty, addictive dish start by trimming and finely slicing 3-4 small to medium zucchinis into thin shoestring fries. You can also use a mandoline or food processor if you have either available. Heat vegetable oil in a pot. Dip the zucchini matchsticks in milk, then coat them in seasoned flour (salt, paprika, a little cayenne) before frying in batches for 2 minutes until golden brown. Drain on paper towels and season with salt and pepper. Serve piping hot with lemon wedges for squeezing and a lovely saffron aioli or a creme fraiche and dill dip.
Corn
Corn and white chocolate may sound unconventional, but trust me on this one. Inspired by the abundance of incredible Mexican cuisine here in California, I've crafted a recipe for a sweet corn and white chocolate panna cotta, perfectly paired with a simple cajeta (goat's milk caramel). I will publish the full recipe soon, but if I've created a new craving and you can’t wait, here is the quick version: start by adding 600ml of double cream, 200g of fresh sweet corn, 150ml of buttermilk, 100g white chocolate and 115g of caster sugar to a heavy-bottomed saucepan. Stir occasionally until the sugar dissolves and the mixture bubbles. While the mixture is simmering, soak 3 gelatine sheets in cold water. Once the sugar has dissolved turn off the heat and strain liquid into a large heatproof bowl. Now it is time to squeeze out the excess water from the gelatine and stir the sheets into the warm mixture along with a 1 tsp of vanilla paste and a little pinch of salt. Pour the mixture through a sieve and decant into 6-8 small panna cotta molds and chill for 5-6 hours or overnight.
Cherries
Rainier cherries are my absolute favorite right now. I cannot think of a better way of showcasing these delights than atop some delicious confection such as a pavlova, vanilla bundt cake or even a tres leches cake.
Blackberries & raspberries
When summer berries come to mind, I always think of the quintessentially English retro dessert called summer pudding which features a delightful blend of the season's finest berries. The BBC offers a fantastic recipe that's a surefire hit here. For another treat, I've got a recipe of my own below: blackberry and goat’s cheese ice cream (I did warn you about the ice cream thing!)
Chocolate, Chevre & Blackberries
Melon
Melon wrapped in parma ham accompanied by a glass of cold wine and peaches (see above). I don’t need to elaborate on how delightful that combination is.
Mulberries
There's a charming mulberry tree on a street verge near to my home and after days of watching the berries starting to dry out on the top branches I decided to harvest a small basket of mulberries and transform them into something special. Lately, I've been indulging in iced tea, so I whipped up a batch of mulberry syrup to provide a little sweet complexity for my afternoon pick-up. I’m also going to experiment with adding the syrup as a refreshing twist to a variety of cocktails. If making syrup feels like too much effort, there's a simple alternative: just cover mulberries with a cup of sugar, a squeeze of lemon then let them macerate in the fridge overnight (you can do this with any berries). You'll wake up to a delightful jammy concoction that's perfect for topping your morning toast or yogurt.
Before I go, I must tell you about a delicious spicy mulberry gin cocktail I made yesterday. The process is fairly simple. Mix 2 oz gin, 1 oz mulberry jalapeño syrup (made by simmering equal parts sugar and water with as many mulberries as you can find and a few slices of jalapeño), a squeeze of lemon or lime (optional), and top with rosé over ice.
Well, that’s it for now friends. I will be back online soon with all the full recipes mentioned above and lots of updates!
Love, Sarah
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Mulberries are such an underrated fruit!