By Guest Columnist Alison Barnett
One of my favorite things to do during the summer is to go berry picking! Born and raised in Ohio, fruit picking is “the thing to do!” Drive 15 minutes, park at a farm and pick all the fresh strawberries you desire. Most of the time I consumed more in the field than collected in my basket. Once the berries were picked, we would drive home and bake a strawberry shortcake or eat them fresh with a little whipped cream. Sometimes I would wonder why we would even do anything to the fruit. Fruit is naturally sweet and when you pick them at just the right moment, you question how could something so simple be so delicious!
Fresh fruit is so plentiful during the summer months, so take advantage! If you can’t go picking, go to farmers markets or buy only locally grown produce for the most natural and delicious tasting fruit you will ever eat.
While in my non–kosher culinary school, I remember one of the hardest moments was not being able to take a bite of the fruit tarts and cakes. I would grab an apple and a few berries and eat them raw as everyone else ate the baked and cooked delicacies! But, as much as I preach on eating fresh fruit, there’s nothing like an upside down cake, a lemon meringue pie or raspberry ice cream staring you in the face and teasing you with their tantalizing smells! I vowed I would recreate the most loved of those recipes, as judged by my classmates and my sense of smell, and adapt them to my kosher lifestyle.
About the Author
Alison Barnett is originally from Columbus, Ohio and a recent graduate from The Institute of Culinary Education (ICE) in New York City. She works full time at a non–profit and works part time at Solo Restaurant in NYC. Keeping kosher in the culinary world has pushed her to be extremely creative by substituting ingredients and coming up with new takes on classic dishes. Visit her blog www.Alibabka.com and follow her on Twitter, Facebook, and Pinterest!
June 18, 2012