Berry Tempting

Although it's almost the end of Summer, we aren't ready to give up our beloved berries just yet. Thus, for the next two weeks, we'll be devoting our attention to perfectly pink raspberries. To kick off the fun, I made these amazing cupcakes. Basically they are a vanilla cupcake filled with lemon curd and topped with a whipped raspberry frosting. It's a somewhat laborious process, but the final cupcake is worth it. I advise serving them at something like a bridal shower or birthday party — everyone's praises of how delicious they are will make you happy that you tried out the recipe. Learn how it's done after the break.

During our berry tempting month of blueberries, I was obsessed with the versatility of blueberry sauce. Similarly, with an abundance of blackberries, I simply couldn't resist making a pared-down version of blackberry jam. Never one to pass up a solid salty-sweet combo, I used the ripe flavor of blackberries as a plummy counterpoint to salumi, melted cheese, and mustard. The end result is everything one could want in a sandwich; the portable meal is salty, porky, creamy, toasty, and fruity all at the same time. Click ahead for the recipe.

Just at the turn of the seasons, San Francisco has finally gotten the word that it's Summer. While the entire city's been reveling in blue skies and warm weather, the lack of air conditioning has everyone reaching for an ice-cold beer. Me? I opted for an invigorating blueberry cocktail instead.

I consider gin, with its piney, clean flavors, to be the ideal spirit for creating thirst-quenching cocktails. When I got ahold of this recipe with ginger beer and blueberries, I had a feeling it'd be the ultimate refreshment. And it is: the blueberry buck is floral and zippy, with an effervescent ginger finish. For the recipe, be sure to read on.

Although the classic meat and fruit pairing might be pork and apples, it's time for another combination, lamb and blackberries, to take the spotlight. I recently enjoyed this spectacular duo on a warm Summer night. With its meaty lamb, sweet berries, and tangy horseradish, it was exciting to experience a new range of flavors. Since the sauce requires little chopping and the lamb cooks in under five minutes, this dish comes together quickly. Pair it with a tomato or watermelon salad and you've got an elegant supper ideal for entertaining. Experiment with the recipe, which is after the break.

I was hemming and hawing over the next great dish to feature in our Berry Tempting series when I came across a new recipe I simply couldn't resist making: a fast and easy rendition of tiramisu, topped with a pile of mixed berries.

Given how enjoyable tiramisu is on its own, I wondered if the berries were even necessary, but I quickly realized the fresh berries add a tartness and texture that makes this dessert doubly refreshing. In particular, I hoarded the blackberry bites, as their seeds add a wonderful crunch that goes swimmingly well with mascarpone cream.

Beware: This dessert is quick to make, but it'll be consumed even faster. If you don't have sambuca, try a coffee-flavored liqueur like Kahlua, or even an orange one such as Triple Sec for an equally nice flavor. Want the recipe? Then keep reading.

Although there hasn't been much Summer weather in San Francisco, I haven't let it stop me from making scrumptious sorbets. I've experimented with berries since May, so it was time to give blackberries a chance as a sorbet. I kept the recipe really simple since the berries are in season and barely need any sugar to sweeten them. If you didn't want to spend the money on fresh blackberries, frozen would work just as well. For any sorbet, it's important to taste test; you don't want to add too much simple syrup. The end result is incredibly refreshing. If you want to cool down from a sultry Summer day, keep reading for the recipe.

I finally got around to making the blackberry margarita I wanted to try a couple of weeks ago! I'm glad I did because it's a wonderful cocktail. It's fruity and summery, yet potent and balanced. When you try it out, don't skip the final step; the sparkling wine provides a lovely effervescence to the drink. This blackberry marg was so amazing that I will probably enjoy another one tonight. I sipped it solo, but it would be great with Mexican food or any seasonal grilled dishes, like steak with chimichurri. Learn how to prepare it after the break.

If you're tired of the same old boring salads, turn to seasonal fruit to jazz up those greens. In Winter, I love tossing in segmented oranges, in Spring, I'll throw in strawberries, and now? Well, Summer's beautiful blackberries make an excellent addition to a bed of mixed lettuces. Thanks to sugared walnuts and tangy feta, this recipe has tons of texture. It's crunchy, creamy, tart, and juicy. To make the salad more substantial and a standalone supper, I incorporated pieces of crisped prosciutto. Serve with a chunk of bread and a glass of sparkling Rose and you've got the perfect easy and delicious August meal. Want the recipe I used? Keep reading.

You already know I have been testing out savory berry recipes — like pulled pork with blackberries — all Summer long, and I've come to the conclusion that you can’t go wrong with pork and a fruity sauce. They seem to nearly always be a match made in heaven. I couldn't resist trying another simple, seasonal BBQ recipe of pork tenderloin with a spicy blackberry glaze. Although the original recipe called for blackberry jam, I decided to make a quick jam with fresh blackberries and used this as the base of the sauce. When I tasted the finished sauce alone (as any good cook would do), I thought it was a touch too vinegary, but once paired with the pork, it was simply perfect. If you are tired of hamburgers and hot dogs on the grill, spice it up with this recipe.

This Summer, I'm conquering my fear of dough by making a lot of pies from scratch. After gaining confidence with successful and delicious blueberry and peach pies, I decided to see if my luck would continue with blackberry pie. Alas, I ran into problems with this one. The dough was dry, crumbly, and very hard to roll out. I started to panic and didn't really pay attention to the recipe when I was assembling the filling. The resulting pie was still delectable (and eaten in one quick sitting by my guests), but deep down, I knew it wasn't my best effort. If you want to give it a try, the method and measurements I used — it's Mario Batali's mom's recipe! — can be found after the break.