As I walk through the summer farmers’ markets, filled with stalls offering boxes of sweet strawberries and blueberries, I am reminded of Sunday dinners at our family cottage on Lake Michigan.
In my last article, I recollected the fresh corn and bratwurst dinners and will now proceed to everyone’s favorite part of the meal – the Berry Berry Biscuit dessert.
My paternal grandmother, Edna VanDenBerg, was a widow at 55 years old and went to work as a cook in one of South Milwaukee’s favorite weekend social clubs, the VFW Meeting Hall. This was an unusual job for a nonprofessional middle-aged woman in the 1950s, but she ran the kitchen like a pro. The dining room and bar were always filled with more than 50 customers each night, and one of the favorite dishes at the end of a large meal was the Berry Berry Biscuit dessert.
She had perfected the art of the buttermilk biscuit, which I later found out came from the Bisquick Buttermilk Baking Mix.
She brought her box of Bisquick mix to our family dinners and made fresh biscuits for her infamous dessert on her weekend visits. She also brought boxes of freshly picked strawberries and blueberries from her tiny Milwaukee bungalow garden, which were ready to be processed.
After the biscuits were baked and hot out of the oven, she would slice each one, place it on the family’s prettiest plates and offer the two Berry Berry toppings of marinated strawberries and blueberry topping. We loved creating our own desserts because we could take as much homemade whipped cream as we wanted! Here is your recipe to create the perfect berry dessert.
CHOOSING THE PERFECT BERRY
When purchasing berries from a farmers market or the grocery store, you must be an observant shopper.
Turn the clear plastic boxes of fruit upside down, and if you see one slightly moldy berry, the entire box will be moldy by the next day. Also beware of berries that are on “special,” since they are probably on their way out. When you bring them home, lay them out on a paper towel to check for freshness and use as soon as possible. If you are not using them immediately, store them in a cool place, not the refrigerator, and do not wash until ready to use.
PREPARING THE BERRIES
STRAWBERRIES – Choose only perfectly ripe berries with no blemishes or soft spots. Place two cups of sliced berries in a glass bowl, add sugar to taste and 1/4 cup cassis liqueur or berry juice. Marinate for at least three hours. Keep refrigerated until ready to use.
BLUEBERRY TOPPING – (Adapted from www.chocolatewithgrace.com)
Ingredients
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup water
2 cups fresh or frozen blueberries
1 teaspoon fresh lemon juice
Instructions
In a heavy, medium saucepan, whisk together the cornstarch and sugar until smooth, with no lumps remaining. Add water, blueberries and lemon juice.
Cook over medium heat, stirring frequently, until thick.
Remove from heat and cool. Use as topping for biscuits. Store in a glass jar in the refrigerator for one week.
BUTTERMILK BISCUITS
Purchase one box of Bisquick Buttermilk Baking Mix. Follow directions for making 12 biscuits, adding 6 tablespoons melted butter and 1/2 cup sugar. After mixing, roll onto a floured surface to a thickness of one inch. Cut into circles with a cookie cutter. Bake according to box directions, one hour before ready to serve.
THE BERRY BERRY DESSERT
For the final presentation, bring out your best (or oldest) dishware and place a sliced biscuit on each dish. Fill decorative serving bowls with strawberries and blueberry topping and allow each guest to create their own dessert. Top with homemade whipped cream and enjoy the compliments!
Jano Nightingale teaches vegetable gardening at the Carlsbad Senior Center Community Garden. She also enjoys cooking and creates recipes using fresh garden produce. For information regarding her classes, call the Senior Center at (442) 339-2650 or contact her at [email protected] for garden consultations.
