Berry

The Fraise Sauvage was inspired by the famous pre-Prohibition classic, the French 75 (page 70). The name itself is a play on words in French, meaning “wild strawberry.” This cocktail uses our EO homemade Wild Strawberry Cordial to create a cocktail in the classic style. We shake together Plymouth gin with fresh lemon juice, simple syrup, and strawberry cordial, then top it off with demi-sec champagne. For our first summer menu at Employees Only, we wanted to put on the list a cocktail that would be a crowd-pleaser. Fraise Sauvage is the EO equivalent of the ubiquitous Caprese salad. The flavors of gin, strawberry, and champagne are a timeless combination and showcase how simple flavors can become complex when combined. To make this cocktail without the strawberry cordial, simply muddle a whole fresh strawberry, then follow the rest of the directions.

We use the Amelia to transition the Cosmo drinkers into our dangerous world of subtle flavors. We chose vodka as the base spirit to showcase St-Germain without muddying its flavor. The Amelia is named in honor of an older Greek woman who gave Jason food and lodging when he ran out of money while traveling through Greece.

Chloe’s favorite breakfast dish has become mine, too. I wouldn’t trade our weekend ritual of whisking the batter together for anything.

One saturday, Greg Brainin, my director of creative development, threw this together for his daughters. When he made it for me the following Monday, I knew it would become a regular weekend treat for my family, too. It’s as comforting as a classic buttery coffee cake, but the crunch of raw sugar and sea salt in the topping makes it taste refreshingly new.

In spring, I like to make my own syrup in lieu of maple syrup, which I prefer in the fall and winter. The first berries of the season, which aren’t very sweet, are transformed by the golden caramel that melts into the firm fruit.

This recipe comes straight from my home in Alsace. My mom didn’t always have time to make fresh pastry cream, so she combined homemade strawberry jam, which we kept on hand, with fraises des bois. Those tiny, wild, sweet strawberries pair perfectly with the almond and vanilla sablé dough.

In this simple dessert, fresh fruit is the star. Lemon juice brings out the sweetness of summer cherries and berries. Any red berries work here—fresh red currants, black currants, and gooseberries are great options, too.

It’s the surprising combination of sweet, tart, creamy, and crunchy additions that makes me crave this summery soup. This gazpacho is all about the garnishes.

This is easily my favorite party drink. I combine the white wine of my native Alsace with the tropical fruit flavors I first came to love when I cooked in Thailand. It’s a natural pairing and tastes amazing with just about anything. Best of all, it’s meant to be made ahead of time, leaving me free to finish up dinner prep.

Beverly Bennett, also known as the Vegan Chef (veganchef.com), is a talented and creative cook. A number of her desserts are the ones most requested by my sons. When strawberries are lush and ripe, this is an easy way to create a light and healthy dessert in a flash. Please use ripe, juicy strawberries for this; it just isn’t the same if they’re rock-hard and barely red. Make this before dinner, and it will be ready by the time you want dessert.

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a sweet, delectable crumble, minus the thirty-minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.

Try this with Chocolate-Raspberry Delight Pie (page 107).

Every time I bite into a piece of Banana Cream Pie (page 109), I immediately start thinking about banana splits. Shortly after coming up with the cream pie recipe, it occurred to me that with the addition of just a few more ingredients, I could re-create a classic banana split, which includes bananas, strawberries, and pineapple, ensconced in a cream filling. With a Marshmallow Fluff Whipped Cream topping, a sprinkle of walnuts, and a drizzle of hot fudge sauce, Ultimate Banana Split Pie is as close as you can get to the real thing. For best results, make this pie the day you intend on serving it so that the bananas do not turn and the juices don’t break down the cream.

This is a unique pie because it’s not baked, thus allowing the strawberries to hold their shape and maintain their delicious fresh taste. With its combination of fresh strawberries, cream filling, and a strawberry glacé on top, this pie is perfect for a picnic or potluck gathering. Please note that the glacé part of this recipe should be made at least 4 hours (and up to 4 days) before the rest of the pie so that it has time to set.

Although this is a cream pie, it can also be considered a fruit pie, with all the fruit that gets packed into it. Not only is the flavor combination of blackberries, lemon, and lime explosive, but its refreshing taste is perfect for warm summer nights. As an added bonus, the pie is so light you’ll have plenty to go around (or go back to!). For best results, prepare the Blackberry Glacé at least 6 hours and up to a day prior to assembling the pie in order to let it completely cool and set. Also, place the condensed milk and mixing bowl used to prepare the filling in the refrigerator for 30 minutes prior to use. The assembled pie will need to be refrigerated overnight before serving, so plan accordingly.

This pie was originally called Lover’s Delight Pie, and for good reason. This is the sort of dessert that you want to share with the one you love. Serve it up on Valentine’s Day or at the end of any other romantic meal for two and indulge in the classic flavor combination of chocolate and raspberry.

Taste testing is one of the great perks of my job. Every summer when our first batch of Raspberry Crumb Pies comes out of the oven, I take one home with me so that my family and I can perform “quality assurance.” It’s a tough job, but somebody has to do it! Raspberries are at their best in the midsummer months. For best results, seek out raspberries that are slightly soft and plump. Raspberries continue to ripen after they are picked and have a short shelf-life, so try to make this pie within a day or two of bringing home your raspberries. Raspberry pie is equally good made with a traditional pastry piecrust (as photographed here with a lattice topping) or a Cinnamon Sugar Crumb Topping, but, I have to say, I’m partial to the crumb topping—the sweetness is a lovely complement to the raspberries’ tartness. Serve with a scoop of vanilla ice cream or a dollop of Whipped Cream (page 193). This pie can also be made with the Traditional Pastry double crust (page 5).

Talk about zing! This pie will turn even the most bland and basic of winter dinners into a completely memorable meal. The red color of fresh cranberries mixed in with the pale hues of apples and pears makes for a gorgeous presentation. But that’s just the beginning. This pie also beautifully combines the tartness of cranberries with the sweetness of apples and pears. To really highlight the spectacular color of this pie, use either the Cinnamon Sugar Crumb Topping or the Walnut Crumb Topping (page 14). Or if you want to highlight the tartness of the cranberries, I recommend using the double-crust Traditional Pastry Piecrust (page 5).

Although it’s not the most traditional holiday dessert, this pie pairs well with a Christmas roast. The cranberries add a festive note, while the walnut crumb adds an extra bit of crunchy texture. This pie looks just as delicious as it tastes.