Since the New York Times piece on flavor tripping came out last May, the culinary world has been obsessed with the miracle berry. When consumed, the berry changes the tongue's tastebud molecules, making sour and bitter foods taste sweet. While there has been controversy surrounding the company who sells the fresh berries, the miracle fruit can easily be enjoyed in tablet form.
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During a recent endeavor to make peach rice pudding popsicles, I loved the rice pudding so much (a good amount of it wound up in my stomach instead of the freezer!) that I decided it was time to make a batch.
Enter this rice pudding recipe, which highlights all the freshest Summer fruits. It's comfort food to the max, with a glutinous bite and creamy, vanilla undertones. Make sure you keep the saucepan at arm's length and stir the rice continuously.
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Both cherries and strawberries are in season and juicy-sweet delicious right now. Since they won't be this perfect for long, I can't help but buy bunches of both every time I go to the market. But if given the choice to eat just one for the rest of my life, I'd definitely choose strawberries.
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As if I needed another reason to love the berries of Summer. Not only are they loaded with anthocyanins, a powerful antioxidant, according to new research from Japan these mighty antioxidants may alter the activity of genes found in human-fat cells. In a completely separate study, mice fed anthocyanins (poor rodents didn't get to eat the actual berries) while eating a typically weight-inducing, hight-fat diet didn't gain weight.
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Have you ever heard of the miracle berry. This exotic West African fruit, has the astonishing ability to make bitter and sour foods taste sweet. The berry contains an active molecule that binds to the tongue's taste buds causing certain foods — like limes or lemons — to seem sweet.
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Do you prefer strawberries or raspberries. If you can't decide then let me introduce you to strasberries, the fruit that falls somewhere between strawberries and raspberries. The fruit was "born" in the early 1900s, but disappeared from markets until Dutch farmers rediscovered them several years ago.
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My elegant Christmas dinner calls for equally-sophisticated cocktails. I'll have distinct wine pairings for each course and one festive signature cocktail to get the night started right.
With the oysters and crab crostini, pour a sparkling Prosecco; it's a lovely and affordable varietal.
Juniper Berry
A black-blue colored berry that resembles black peppercorns. These berries are native to Europe and America and have a very astringent flavor. Although they are too bitter to eat raw, the crushed dried berry is used to flavor meats, sauces, and stuffings.
It was my turn to make ice cream sandwiches this week — I know, tough task. — and I was staring at some leftover rich, fudgy brownies when it hit me. Duh.
Fresh berries and cream have to be one of the oldest and most classic desserts. The fruit, complemented by the sweet cream, creates a timeless and highly sophisticated dessert that beautifully finishes any meal. Smooth goat cheese is an unexpected ingredient, making for a subtle surprise.
