syrups

Blueberry season is in full swing, and I love finding new ways to appreciate the fruit. But before long, these blue beauts will have come and gone, too — so I always try to preserve Summer's bounty now for later down the line. For Summer veggies, it's quick pickling; for berries, I love a basic syrup or sauce.

This blueberry compote has become a fast favorite. It takes less than 15 minutes to make, and livens up everything from pancakes and waffles to ice cream. I used it in an original vodka cocktail and even stirred some in to basic bread pudding! Or, like I did with caramel sauce, bottle it in a pretty container and give it away as an edible gift. For the recipe, read on.

Simple syrup plays a key role in sweetening cocktails. The classic syrup is equal parts sugar and water. When a drink calls for simple syrup, I normally bring the sugar and water to a boil, let it cool, and use according to the libation's recipe.

However, what happens when you don't have time to heat and cool the syrup? Recently I found myself in this predicament, and I remembered a tip that I learned from Tony Abou-Ganim at the Food & Wine Classic.

He says that when you need simply syrup in a hurry, fill a jar with the sugar and water. Shake vigorously until it's combined and use. Voila, quick simple syrup! No boiling necessary, how easy is that?