Sweet Summer

I'm not much of a sweet person. On any given day, I'd rather dig my fork into a big bowl of noodles than eat a slice of cake.

I like to think that brunch defines whether a person is inclined towards sweet or savory foods. We all know people who order french toast and pancakes lathered in syrup on Saturday mornings; that would never be me. I love eggs Benedict (bring on the smoked salmon), quiches, and plain old bacon and eggs (fried, of course). Did I ever mention how much I love eggs?

Every once in awhile, though, I crave something sugar-laden—and it's usually after dinner. This summer, the fruit was so amazing at the farmer's markets, it inspired me to make dessert.

So here I was, baking sour cherry and almond bread,

a blueberry-lavender crumble,

a peach and blackberry cobbler with almond crust,

and two fig and franginpane tarts.

I'm sad summer has slipped away—not just because warm weather already seems like a distant memory, but also because I won't see the jewel-toned fruits at the market.

Until next year.

Blue Note

When life hands you blueberries, make blueberry ketchup. That's my thought anyway.

When work ordered a ton (well not exactly a ton, but a lot) of blueberries for a recent photo shoot, I gladly took home a pint. After all, it's still winter and blueberries are hard to come by—and expensive.

My mind immediately began racing about what to do with them. Instead of making a dessert (the obvious choice), I decided to use the blueberries for my dinner. Duck and berries are a classic combination; I conjured up a blueberry "ketchup" to pair with seared duck breasts. It was outstanding.

Blueberry Ketchup (adapted from chef Jim LaPerriere via The Detroit Free Press)

2 cups (one pint) blueberries

1 clove garlic, minced

1 small shallot, minced

3 tablespoons brown sugar

1/4 cup balsamic vinegar

1 tablespoon lemon juice

1/4 teaspoon ground coriander

1/8 teaspoon ground ginger

1/8 teaspoon allspice

Salt and pepper to taste

1. Combine all ingredients (except salt and pepper) in a small saucepan and bring to a boil. Reduce to a simmer and cook uncovered for 25-30 minutes, stirring occasionally, until thickened and syrupy. Season with salt and pepper.

2. Remove from heat and serve. If a more refined sauce is desired—or if you want it to appear more like ketchup—strain through a fine chinois.

If duck isn't your thing—which I can't imagine why unless you're a vegetarian or afraid of cooking it—this ketchup would also work well with chicken, pork, beef or any game meat. Or just smear it on a toasted baguette and call it a day. Either way, be sure to break out this recipe during grilling season.

You won't be singing the blues after this one—at least until it's gone.