Peach & Blueberry Crisp with Spiced-Pecan Topping

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

• 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
• 3 oz. (2/3 cup) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 2/3 cup coarsely chopped pecans
• 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
• 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
• 1/4 cup granulated sugar
• 3 Tbs. cornstarch
• 1/4 tsp. freshly ground nutmeg

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Crème Caramel

Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with the dark caramel notes. They’re easier to unmold while cold, so invert them 30 minutes before serving and then let them come to room temperature.

• 1-1/3 cups granulated sugar
• 1-1/4 cups whole milk
• 1-1/4 cups heavy cream
• 1/2 vanilla bean, split lengthwise, or 1 tsp. pure vanilla extract
• 3 large egg yolks
• 2 large eggs
• 1/8 tsp. table salt
• 1/4 cup full-fat sour cream
• 1 Tbs. brandy, rum, or bourbon

Position a rack in the center of the oven and heat the oven to 350°F. Bring a large kettle of water to a boil.

Have ready eight 6-oz. oven-safe ramekins and a heatproof 2-cup measuring cup. Put 1 cup of the sugar in a heavy-duty 3-quart saucepan and stir in 1/3 cup water. Cook over medium-high heat, stirring until the sugar is melted, and bring to a boil, about 2 minutes. Brush the side of the pan with a pastry brush dipped in water to wash away any sugar crystals and continue to cook, without stirring, until the edges of the syrup begin to color, 3 to 5 minutes more. Gently swirl the pan to encourage even caramelization, and cook until the syrup turns dark amber, 1 to 2 minutes more.

Immediately pour the caramel into the measuring cup, then quickly distribute the hot caramel among the ramekins, swirling each ramekin to coat the bottom. Set aside.

Combine the milk and heavy cream in a 3-quart heavy-duty saucepan. If using a vanilla bean, scrape the seeds from the bean into the pan and add the bean. Bring just to a simmer over medium-high heat, about 5 minutes. Remove from the heat.

In a medium bowl, whisk together the egg yolks, whole eggs, the remaining 1/3 cup sugar, and the salt until smooth. Whisk in the sour cream and brandy. Remove the vanilla bean (if used) from the cream mixture and gradually whisk the cream mixture into the egg mixture. If using vanilla extract, stir it in. Skim off any foam.

Stir the custard if using a vanilla bean and pour or ladle it into the ramekins. Set the ramekins in a large roasting pan. Carefully pour the hot water into the roasting pan so that it comes halfway up the sides of the ramekins. Cover loosely with aluminum foil. Bake just until the centers of the custards wobble slightly when jiggled, 35 to 40 minutes.

Carefully transfer the ramekins to a rack to cool to room temperature (silicone-tipped tongs work well for this), about 30 minutes. Chill completely in the refrigerator, at least 4 hours (cover when cold).

About 30 minutes before serving, unmold the custards by placing the bottom of a ramekin in a small bowl of very hot water for 30 seconds to soften the caramel. Run a small knife around the edge of the custard to loosen. Put a small serving plate over the ramekin and invert. Holding the plate and ramekin together, shake firmly up and down, if necessary, to release the custard. Remove the ramekin (some caramel will stay in the ramekin). Repeat with the rest of the ramekins and let the custards stand at room temperature until ready to serve.

Shirley Temple Ice Cream Sodas

Don't let the name fool you: the kirsch makes these fun ice cream floats a decidedly grown-up treat...with a twist of nostalgia.Find this and other beverages in our Drinks and Entertaining Guide.

• 1 pint cherry vanilla ice cream
• 1/2 cup kirsch
• 1 quart ginger ale
• 4 maraschino or brandied cherries

Put a 1/2-cup scoop of ice cream in each of 4 tall glasses. Drizzle 2 Tbs. kirsch over each one and top off with ginger ale. Garnish each with a maraschino cherry. Serve immediately with a straw and a long-handled spoon.

Phyllo Chips with Vanilla Ice Cream & Strawberry Mash Dip

Forget about nachos and salsa—for dessert lovers like me, this is the ultimate take on chips and dip. We used phyllo from a 1-lb. twin pack to test this recipe. Twin-pack sheets are 9 by 14 inches, smaller than those from a single pack. If you can find only larger, single-pack phyllo, either cut the sheets to size or use the larger sheets as they are, sprinkling 2 Tbs. sugar instead of 1-1/2 Tbs. between each layer.

• 3 9x14-inch sheets frozen phyllo dough, thawed overnight in the refrigerator (see tip at right)
• 2 oz. (4 Tbs.) unsalted butter, melted
• 6-1/2 Tbs. granulated sugar; more as needed
• 1 pint strawberries, rinsed and hulled
• 1 pint good-quality vanilla ice cream, slightly softened

Position a rack in the center of the oven and heat the oven to 375°F. Line a 13x17-inch baking sheet with parchment. Put one sheet of phyllo on the pan and brush with some of the melted butter. Sprinkle evenly with 1-1/2 Tbs. sugar and lay another sheet of phyllo on top. Brush with the melted butter and sprinkle with 1-1/2 Tbs. sugar. Lay the last sheet of phyllo on top, brush with more melted butter, and sprinkle with 1-1/2 Tbs. sugar.

With the tip of a sharp knife, cut the phyllo lengthwise into 4 even strips. Then cut each strip on the diagonal, alternating the direction of the knife to form little triangles (see photo below). Cover with parchment and set another baking sheet on top. This will keep the phyllo from buckling during baking.

Bake until the phyllo is golden brown (lift the pan and top piece of parchment to check the color), about 15 minutes. To keep the phyllo chips extra flat, let them cool before unstacking the pans and removing the chips. They are best served the same day but will stay crisp for 2 days if stored in an airtight container.

While the chips are baking, make the strawberry mash. With a pastry cutter or a potato masher, smash the strawberries in a medium bowl with the remaining 2 Tbs. sugar until pulverized but still a bit chunky. Taste; I like it on the tart side since the phyllo chips and ice cream are quite sweet. Cover with plastic wrap and keep chilled.

Put two scoops of vanilla ice cream in eight individual dessert bowls and spoon about an eighth of the strawberry mash over each portion. Tuck some phyllo chips in the ice cream or serve the chips on the side. If the ice cream is soft enough, you can use the chips to scoop it like a dip.

Blueberry Shortcakes

These biscuits are at their best when served fresh and warm from the oven, topped with fruit and whipped cream, but they also make a fine breakfast, toasted and spread with butter and jam.

For the biscuits:

• 8-1⁄2 oz. (2 cups) sifted all-purpose flour
• 1 Tbs. baking powder, sifted to remove lumps
• 3⁄4 tsp. table salt
• 3 Tbs. sugar; more for the glaze
• 1 Tbs. grated lemon zest
• 1⁄2 tsp. freshly grated (or ground) nutmeg
• 2 oz. (4 Tbs.) cold unsalted butter, cut in pieces
• 1 cup buttermilk; more for the glaze

For the blueberries:

• 6 cups (about 2 lb.) blueberries, picked over, rinsed, and patted dry
• 1⁄4 cup sugar; more to taste
• 1 Tbs. water
• 1⁄2 tsp. grated lemon zest
• 1⁄4 tsp. freshly grated nutmeg (optional)
• Fresh lemon juice to taste

For the whipped cream:

• 1-1⁄2 cups heavy cream, chilled
• 2 Tbs. sugar
• 1 tsp. vanilla extract

Make the biscuits:

Set a rack in the center of the oven; heat to 400°F. Line a baking sheet with parchment or lightly grease it with shortening or cooking spray. In a large bowl, whisk the flour, baking powder, salt, sugar, lemon zest, and nutmeg. With a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal. Gently stir in the buttermilk until the dough just holds together with no large, dry lumps.  Spoon the dough onto the baking sheet in six equal mounds. Brush the tops with buttermilk; sprinkle with sugar. Bake until the peaks have begun to brown and the bottoms are golden, 20 to 25 minutes. Let rest for 1 minute and then transfer to a wire rack. While still slightly warm, slice them open with a serrated knife.

Make the blueberry filling:

Set aside 2 cups of the berries. In a medium, nonreactive saucepan, combine the remaining 4 cups of blueberries, sugar, water, lemon zest, and nutmeg (if using). Cook, uncovered, over medium heat, stirring frequently until very soft and juicy, 6 to 7 minutes. Remove from the heat. Taste and add lemon juice and more sugar, if necessary. If not using immediately, cover and refrigerate. When ready to serve, reheat the blueberry sauce until very warm and stir in the reserved blueberries.

Whip the cream and assemble the shortcakes:

Chill a mixing bowl and beaters for 30 minutes. In the bowl, combine the heavy cream, sugar, and vanilla. Whip until medium peaks form and the beaters leave tracks on top of the cream.

Put the bottom half of each biscuit on a plate. Spoon on about 1/2 cup of the blueberry mixture and a few dollops of cream. Cover with the biscuit top. Spoon on more blueberries and top with another dollop of whipped cream. Serve immediately, passing any remaining blueberry mixture at the table.

Mocha Kahlúa Ice Cream Sodas

Bubbly and refreshing, ice cream sodas are lighter on the palate than milkshakes.Find more recipes for ice cream sodas, as well as shakes and frozen cocktails on our Drinks and Entertaining page.

• 1/2 cup chocolate syrup
• 4 cups club soda
• 2 cups coffee ice cream, slightly softened
• 1/2 cup brewed espresso, chilled
• 1/2 cup Kahlúa or other coffee liqueur

Pour 2 Tbs. of the chocolate syrup and 2 Tbs. of the club soda into each of 4 tall glasses. Stir to combine. Drop a 1/2-cup scoop of ice cream into each glass. Drizzle 2 Tbs. of the espresso and 2 Tbs. of the Kahlúa over each portion. Fill the remainder of each glass with club soda. Serve immediately with a straw and a long-handled spoon.

Lemon-Buttermilk Pudding Cakes

These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top.

• 1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins
• 3/4 cup granulated sugar
• 3 large egg yolks, at room temperature
• 1 cup buttermilk, at room temperature
• 1/4 cup whole milk, at room temperature
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1/4 tsp. table salt
• 1/3 cup fresh lemon juice, at room temperature
• 4 large egg whites, at room temperature
• 1 Tbs. finely grated lemon zest
• 1/2 cup lightly sweetened whipped cream, for serving (optional)
• 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.

In a large bowl, whisk the melted butter with 1/2 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Whisk in the buttermilk, milk, flour, and salt just until smoothly blended. Whisk in the lemon juice.

In a large bowl, beat the egg whites with an electric mixer (a hand-held or stand mixer fitted with a whisk attachment) on medium speed until frothy, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks—the peak should flop over immediately when the beater is lifted—30 to 60 seconds. Reduce the mixer speed to medium and very slowly sprinkle in the remaining 1/4 cup sugar. If necessary, stop the mixer and scrape down the sides of the bowl. Beat on high speed until the whites hold medium-firm peaks—the peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself—30 to 60 seconds.

Spoon one-third of the whites onto the egg yolk mixture, sprinkle with the lemon zest, and gently whisk to blend. Using the whisk, gently fold and stir the remaining whites into the batter. The batter will be light and foamy but thin.

Spoon the mixture evenly among the ramekins—you can fill them to the top. Put the roasting pan with the ramekins in the oven and pour enough hot water from the kettle into the pan to reach about halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes. They should spring back slightly when touched. Take the cakes out of the water bath and let cool on a rack to room temperature. Then refrigerate for at least 2 hours and up to 24 hours before serving. Top the cakes with a small dollop of whipped cream and garnish with a few fresh berries, if using.

Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color

• 1 recipe Buttery Shortbread Pastry Dough 
• 1 cup fresh blueberries, plus a small handful for garnish
• 1 cup fresh strawberries, plus a small handful for garnish
• 1 cup fresh red raspberries, plus a small handful for garnish
• 3/4 cup granulated sugar
• 3 Tbs. cornstarch
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 Tbs. fresh lemon juice
• 1 cup heavy cream
• 2 Tbs. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Pine Nut and Orange Cookies

The addition of olive oil makes these tasty cookies moist and rich.

• 1/2 cup pine nuts
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1/4 cup granulated sugar; more for rolling
• 3 Tbs. finely grated orange zest (from 2 medium oranges)
• 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/8 tsp. ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 large egg, beaten

Position a rack in the upper third of the oven and heat the oven to 375°F.


Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.


In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.


Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz.). Shape it into a ball, coat it in the sugar, and set it in on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.


Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remaining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.


The cookies will keep in an air-tight container at room temperature for up to 3 days.

Raspberry Lemon Mousse Trifle

Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.

For the sponge cake:

• Butter for the pan
• 2-1/2 oz. (1/2 cup plus 3 Tbs.) cake flour
• 1-1/4 oz.(5 Tbs.) cornstarch
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 1 egg yolk
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 2 Tbs. melted unsalted butter

For the lemon mousse:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 4 Tbs. unsalted butter
• 2 Tbs. finely grated lemon zest
• Generous pinch salt
• 8 oz. mascarpone cheese
• 1-1/2 cups heavy cream, whipped to medium firm peaks

For the soaking liquid and assembly:

• 3/4 cup granulated sugar
• 1/2 cup water
• 5-1/2 cups fresh raspberries
• 1/4 cup plus 1 tsp. fresh lemon juice

Bake the sponge cake:

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease a 9-inch cake pan and line the bottom with parchment. Sift together the flour, cornstarch, and 2 Tbs. of the sugar. Crack the eggs and yolk into the bowl of an electric mixer. Whip on medium speed, adding the lemon juice, salt, and the remaining 6 Tbs. sugar. Increase the speed to high and whip until the eggs are very fluffy, at least tripled in volume, and form soft peaks, 3 to 4 minutes. Remove the bowl from the mixer. Sift the flour mixture over the eggs in three separate additions, gently incorporating with a hand whisk each time. Put the melted butter in a small bowl, add a dollop of the batter, and stir gently. Add this to the mixing bowl, folding gently with a spatula to incorporate. Scrape the batter into the prepared pan. Bake until dark golden and springy when touched, about 40 minutes. Cool the cake in the pan on a rack.

Make the lemon mousse:

In a heavy-duty, nonreactive saucepan, combine the egg yolks, sugar, lemon juice, and butter. Cook over medium heat, whisking constantly until the butter melts. Reduce the heat to medium low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 minutes. Strain into a clean bowl and stir in the zest and salt. Refrigerate, covered, until completely chilled. The mixture will be very thick. In a medium bowl, mash the mascarpone with a rubber spatula. Add a little of the chilled lemon curd and continue mashing until the mixture is lump free. Stir in the rest of the lemon curd, and then fold in the whipped cream. (If the mousse is too stiff, add a touch of unwhipped heavy cream to loosen it.) Refrigerate until it’s time to assemble the trifle.

Mix the soaking liquid:

In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the mixture boils and the sugar has completely dissolved. Set aside. Pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. Discard the contents of the strainer and stir the purée (you should have about 1/2 cup) into the sugar syrup. Add the lemon juice and set aside until it’s time to assemble the trifle.

Assemble the trifle:

With a serrated knife, slice the cake into three equal round layers. (If you’re using wineglasses, cut the layers into squares the approximate size of the glasses.) Set a 9- inch-wide springform ring or cake ring that’s about 3 inches tall onto a flat serving plate. Put one cake layer on the bottom. With a pastry brush, moisten the cake well with the soaking liquid (it should be well moistened but not sodden).

Spread on one third of the mousse and then arrange one third of the remaining 4-1/2-cups berries over the mousse. Place the second cake layer on top, moisten it with more soaking liquid, and repeat with another third of the mousse and another third of the berries. Do a third layering, ending with the remaining berries arranged on top (save the best-looking berries for this layer).

Refrigerate the trifle until the mousse has firmed, at least 3 hours, but no longer than a day. Remove the cake form or ring just before serving and cut the trifle into slices like a cake.

Root Beer Funnel Cakes

At Lb. Brewing Company/Gella's Diner in Hayes, Kansas, my eye was drawn to a root beer funnel cake on their menu. How fun! When I got home, I began to experiment with the recipe and found that the best flavor combination is bottled root beer in the batter and root beer extract in the glaze. This is not a recipe to serve a crowd at home--despite the funnel cake's popularity at county fairs--as you can only fry one at a time. You can find root beer extract at cake decorating shops.

For the funnel cakes

• Vegetable oil, for frying
• 1-1/2 cups unbleached all-purpose flour
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 1/2 tsp. cream of tartar
• 2 Tbs. granulated sugar
• 1 large egg
• 1 cup root beer

For the glaze

• 1/2 cup confectioners' sugar, plus more for dusting
• 1/4 tsp. root beer extract
• 1 Tbs. half-and-half or whole milk
• Fresh berries of your choice, for garnish

Make the funnel cakes:

In a large, deep skillet, pour in enough vegetable oil to reach 1 inch. Heat to 375°F over medium-high heat.

Meanwhile, mix the flour, salt, baking soda, cream of tartar, and sugar in a large bowl. Whisk the egg and root beer together in a cup, then whisk this mixture into the dry ingredients until smooth.

When the oil has reached the correct temperature, hold your finger over the bottom of a large kitchen funnel with a 1/2-inch diameter spout and pour ¾ cup batter into the funnel. Hold the funnel over the center of the skillet, remove your finger, and with a circular motion starting from a center point, let the batter create either a tight or freeform spiral in the hot oil. Fry until the funnel cake is light brown on one side, then carefully flip with a pancake turner and fry on the other side until golden brown. Remove with a slotted spoon and drain on paper towels. Let the oil come back to the correct temperature and repeat the process with the remaining batter.

Glaze the funnel cakes

Whisk the confectioners' sugar, root beer extract, and half-and-half together in a small bowl. Drizzle over each funnel cake, then dust with more confectioners' sugar and garnish with fresh berries.

Blackberry Grunt

This old-fashioned dessert is essentially a stovetop cobbler; it's called a grunt supposedly because of the sound the berries make as they simmer. You can substitute blueberries for the blackberries if you like.

For the berries:

• 6 cups blackberries
• 3/4 cup sugar
• 1/3 cup water
• 1 Tbs. grated lemon zest

For the dumpling dough:

• 4-1/2 oz. (1 cup) all-purpose flour
• 2 Tbs. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 2 Tbs. unsalted butter, melted
• 1/2 cup buttermilk; more as needed
• 1 Tbs. sugar mixed with 1/2 tsp. ground cinnamon
• Vanilla ice cream for garnish (optional)

In a deep 10-inch skillet that has a tight-fitting lid, combine the berries, sugar, water, and zest.

In a bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that’s slightly wetter than a biscuit dough.

Meanwhile, bring the berry mixture to a boil over high heat, stirring once or twice. Reduce to a simmer and, using a soupspoon, spoon the dough over the fruit, creating about 8 small dumplings. Sprinkle the dumplings with the cinnamon-sugar mixture. Cover the skillet tightly with the lid or foil and steam over medium-low heat, without uncovering, until the dumplings are set and the surface is dry when touched with a fingertip, about 15 minutes (If you’re not sure if the dumplings are done, you can gently break one open with a fork.) Try not to remove the lid (which would let steam escape) before 15 minutes, and if the dumplings need further cooking, quickly return the lid. Serve immediately, spooning the warm grunt (it will be fairly liquid) into small bowls. Garnish with vanilla ice cream, if you like.

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• Pinch kosher salt
• 1 cup whole milk
• 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
• Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Grilled Top Sirloin

If you aren’t able to season the meat at least 12 hours in advance, do it right before cooking, but use only 3/4 tsp. kosher salt.

• 2-1/2- to 3-lb. top sirloin steak, 1-1/2 to 2 inches thick
• 1-1/2 tsp. kosher salt; more as needed
• Olive or vegetable oil
• Freshly ground black pepper
• 1 recipe Shallots Braised in Red Wine 

Tip:

Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can’t find one big enough to serve six.

The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 12 to 24 hours.

About an hour before you’re ready to cook, remove the steak from the refrigerator. Prepare a medium-hot charcoal fire or heat a gas grill to medium high. Wipe the steak dry with paper towels, coat very lightly with oil, and season with pepper if you like. Put the steak on the grill, watching for flare-ups especially when cooking the first side. (If the flames threaten to char the entire steak, move it off to the side for a few moments until the fire calms.) Grill 8 to 9 min. per side for medium rare, a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking—if the meat looks a shade less done than you like, it’s ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5 min. (it will continue to cook a bit more).

To serve, either carve the steak into six peices or into 1/4-inch slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

Plum Clafoutis

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs. 

• 1 Tbs. sliced almonds
• 7 Tbs. granulated sugar
• 1 oz. (2 Tbs.) unsalted butter; more for the pie plate
• 12 oz. (3 to 5 medium) red or black plums, pitted and quartered
• 1 Tbs. brandy
• 1 Tbs. amaretto
• 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
• 1/4 tsp. table salt
• 3 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 tsp. pure vanilla extract
• Confectioners’ sugar for dusting

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve. 

Lavender Vanilla Ice Cream

Dried lavender adds a soft, floral note to classic vanilla ice cream. You can also create your own ice cream flavor with the Recipe Maker.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 2 Tbs. dried lavender flowers 
• 5 large egg yolks
• 2 tsp. pure vanilla extract

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the lavender. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the lavender in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the vanilla extract into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Marinated Strip Steak with Grilled Scallions

The intense flavor of this homemade marinade adds a special touch to these fine steaks. The grilled scallions make a perfect accompaniment to the beef.

• Four 1-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• Kosher salt and freshly ground black pepper
• 5 Tbs. canola oil
• 2 Tbs. reduced-sodium soy sauce
• 4 tsp. chopped fresh thyme
• 1 Tbs. Worcestershire sauce
• 1 Tbs. Dijon mustard
• 1 Tbs. red-wine vinegar
• 1 large clove garlic, minced
• 10 scallions, bulbs split in half lengthwise if large

Sprinkle the steaks with 1-1/4 tsp. salt and 2 tsp. pepper.

In a medium bowl, mix 4 Tbs. oil with the soy sauce, 3 tsp. thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining Tbs. oil and 1/2 tsp. each salt and pepper.

Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until they’re just firm to the touch, pink when you slice into a thicker part, and register 135°F on an instant-read thermometer for medium-rare, about 4 minutes. Grill the scallions until browned and softened, about 3 more minutes.

Transfer the steaks to dinner plates, top with the remaining tsp. thyme, and serve with the scallions.

Argentine-Style Burger

While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. What we have is beyond your basic burger, but it's a keeper, especially for those times when you want something jazzy and new.

• 2 Tbs. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
• 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
•  1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. ground round (85% lean)
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano
• 1/4 cup finely chopped fresh cilantro
• 4 5- to 6-inch pita pockets
• Thin red onion slices (optional)
• Lettuce leaves (optional)
• Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 1 lb. flank steak or skirt steak, cut into thin strips
• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• Kosher salt
• 1 Tbs. ketchup
• 2 tsp. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. sesame seeds, toasted
• 3 Tbs. canola or peanut oil
• 3 Tbs. finely chopped ginger
• 10 oz. sugar snap peas, ends trimmed
• 1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Bourbon & Brown Sugar Marinated Steak

• 1/2 cup soy sauce
• 1/3 cup bourbon or other whiskey
• 1/3 cup firmly packed brown sugar, preferably dark
• 1 Tbs. Dijon mustard
• 1 tsp. hot sauce, such as Tabasco
• 1-1/2 to 2 lb. beef steak, preferably flank, or 1-1/2-inch-thick New York strip steaks

Tip:

You can marinate the steaks in the refrigerator for up to 2 hours before grilling. Just bring the steaks back to room temperature before grilling.

Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.

When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.

Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.