By John Selick
When you hear the word dessert, what comes to mind? Something chocolate, perhaps? Or a rich and creamy cheesecake, or how about a luxurious tiramisu? Or does the word dessert immediately trigger you to think that’s the last thing you need and you refuse to think about it, not willing to fall prey to the temptation because you’re worried about the calories? Now that summer is here and the markets are starting to showcase fruit, you can enjoy a special, nearly guilt-free treat at home with a few ingredients that you already have on hand. Nature’s dessert can be refreshingly good for you.
Berry Good
There is nothing better than local strawberries in season. To me, they signify the start of summer. These berries are often smaller than the ones available year-round, but when you bite into them, they are more intensely flavorful.
When you bite into a typical strawberry, you’ll more than likely notice how white the interior is. You may not notice the lack of fragrance, and you may not even notice the lack of flavor because you’ve become used to it. But when you get a local strawberry in season, the color is deeper, and when you bite into it, the center is red all the way through. They are also more fragrant and can be a dessert on their own, just as they are. These strawberries are wonderful with ice cream, but tossing them with a little sugar and a dash of vanilla and allowing them to macerate (soften by soaking in a liquid) for an hour will create a syrupy concoction that goes even better over ice cream. Other berries work equally as well, like blackberries and raspberries, especially when they’re in season.
Are you still thinking about cheesecake? Macerated berries are great with cheesecake, but this time of year you might want to opt for a no-bake recipe. Whip up two eight-ounce packages of softened cream cheese and a quarter cup of sugar until light and fluffy, then fold in one cup of whipped cream flavored with vanilla for a cream cheese mousse. It’s ready in five minutes and delivers the satisfying decadence of regular cheesecake.
These quick cheesecake knock-offs are great served in a wine glass. Start with a layer of crushed graham crackers, followed by the mousse and then top with macerated berries. At the end of summer, try macerating fresh peaches.
Like Watermelon Sugar
As the summer progresses, it will soon be watermelon season. Another treat served as-is, but even more special when turned into a dessert.
A family favorite at our house is to turn watermelon into popsicles. We run chunks of melon through the Vitamix and freeze them in ice cube trays. It’s that easy. The kids will have the popsicles as is, but the adults use them as fancy ice cubes in their drinks.
When you’re at the market looking at watermelons, don’t overlook the local cantaloupes. A ripe cantaloupe is the king of all melons, with an exotic, vanilla-like fragrance. And even though melons are often reserved for fruit plates, they can be macerated as well with some sugar and fresh mint.
You may be compelled to pass on dessert in an attempt to shed some winter weight, but don’t pass on the opportunity to indulge in the fruits of the season. Served simply, it’s the healthy dessert you crave.
John Selick is a Certified Executive Chef and President of the American Culinary Federation Cleveland Chapter.
