HOMECOOKINGCHRONICLES
Summer
berry fool
BY BRIAN MEDFORD
Last week, I became a small busi-
ness owner in Astoria. After more than
20 years in the corporate world, I left it
behind to work for myself. It’s my second
act, of what I hope will be at least three
life acts.
When you read “more than 20 years in
the corporate world,” you know I’m not
a spring chicken anymore either. Some
friends think I’m a fool at this point of
my life to start fresh. I let them believe
what they will, because when I hear the
word “fool,” I think of dessert.
A fool is the simplest of treats. It’s an
English dessert that can be dated back to
the 15th century. Modern fools are made
by combining cooled stewed fruit and
lightly sweetened whipped cream. A rec-
ipe isn’t even needed, but that won’t stop
me from writing one anyway.
I’m a fan of recipes because I know
what to expect in advance. Am I in for
30 minutes of kitchen work for a biscuit
or three days of croissant fussiness? Will
granulated sugar work, or do I need mus-
covado? Do I have to peel fava beans
for this dish? If so, I’m automatically
out. Fava bean preparation, in my hum-
ble opinion, is the pinnacle of kitchen
insanity.
I’d also like a recipe for running a
successful small business, although that
might be like asking for a recipe for mac-
aroni and cheese. What works for me
may not work for you.
Personally, if I can’t slice macaroni
and cheese like a piece of cake, then it’s
Brian Medford
Mixed berry desserts in a perfect size for snacking.
been made wrong. If you disagree, that
doesn’t mean we can’t be friends, just
that we probably shouldn’t eat Southern
side dishes together.
Make the most of the summer fruit
harvest and a fool. You can think of des-
sert or think of me.
Mixed berry fool
with ginger snaps
Yields six completed fools
Ingredients
Berry sauce
• 16 ounces mixed berries (strawberries,
blueberries, or raspberries)
• 2 ounces granulated sugar
• 3 tablespoons water
• 2 tablespoons lemon juice
Whipped cream
• 24 ounces heavy cream
• 2 ounces granulated sugar
• 2 teaspoons vanilla extract
Combine mixed berries, sugar, water
and lemon juice in a medium sauce-
pan over medium heat. Cook until thick-
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ened, about 6 to 8 minutes. Next, remove
from the heat and place the mixture in
a bowl. Cool the berry sauce to room
temperature.
To make the whipped cream, beat the
heavy cream until frothy. Add in sugar
and vanilla and beat until soft peaks
form.
To assemble the dish, dollop a base of
whipped cream onto the bottom of a serv-
ing dish. Add a layer of berry sauce and
repeat once more, ending with whipped
cream. Garnish with homemade or store
bought ginger snaps. Serve immediately
or chill for up to three hours.
Brian Medford is a baker, teacher and
the owner of The Rusty Cup in Astoria.
He has lived in the Northwest for more
than 20 years and delights in South-
ern cooking. Contact him at blmedford@
gmail.com.