Summer = Berries

Photo by Stephanie Foley for Gourmet

STRAWBERRY SEASON MIGHT be waning south of the Mason-Dixon but since I know it’s still going strong up north, I thought I’d share my new favorite strawberry-centric recipe that I’ve been perfecting during the recent months. (And I say “perfecting” because I’ve made it and then ate all of it more times than I would like to admit.) It’s a strawberry dumpling. Yes, dumpling. And it’s delicious.

Strawberry Dumpling (Originally from Gourmet):

• 1 qt strawberries, trimmed and thickly sliced (about 4 cups)
• 2/3 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into pieces
• 2/3 cup whole milk

Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally.

Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in milk until just blended, then add mixture to boiling berries and stir once or twice. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 minutes. Let stand off heat, uncovered, 5 minutes before serving. Serve with whipping cream or a dollop of vanilla ice cream.

P.S. The dumpling tastes a lot better if you’ve picked the strawberries with a friend!
Bon appetit! And happy summer!

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