Berry Season

It's summer, and that means peak berry time. While nothing beats a classic shortcake or cobber, think outside the box to savory, sipping, and showstoppers.

Take inspiration from some local chefs for these make-at-home options (or skip the work and check out their restaurants’ seasonal menus while out and about).

Strawberries from Wilmington's Lewis Nursery and Farms star alongside coastal ingredients in Catch's salad recipe from chef Keith Rhodes, who was a James Beard Awards Best Chef: Southeast semifinalist this year.

INGREDIENTS

Salad

2 ounces baby arugula

1 ounce crumbled goat cheese

1 ounce crushed pralines

2 ounces jumbo lump

crab meat

4 whole strawberries and

2 sliced strawberries

Dressing

1 c vegetable oil

¼ c honey

¼ c seasoned rice wine vinegar

1 Tbsp St-Germain

1 tsp Dijon mustard

5 strawberries

DIRECTIONS

Add all dressing ingredients to a blender or food processor and blend for 30 seconds.

In a bowl, add salad ingredients to bowl with sliced strawberries.

Add 3 tablespoons of dressing and lightly toss, reserve the 4 whole strawberries to garnish.

Recipe courtesy of Catch, 6623 Market Street (catchwilmington.com)

three10's spring menu features strawberries and raspberries, with locally sourced strawberries for its Strawberry Salad and Strawberry Cheesecake. "One of my favorites is our Rubus Club cocktail," says restaurant co-owner Jennifer Concklin. "The egg yolk creates this silky-smooth texture that elevates the already delicious but simple ingredients."

INGREDIENTS

0.5 ounce fresh lemon juice

1 ounce raspberry simple syrup

0.5 ounce Chambord

2 ounces gin

1 egg white

DIRECTIONS

Combine ingredients and give a vigorous shake. Strain finely into a glass.

Recipe created by Curran Brierley and courtesy of three10, 1022 North Fourth Street (three10wilmington.com)

The blueberry takes center stage this summer at the annual North Carolina Blueberry Festival in Burgaw. Among the many festival events, which this year take place June 16-17, is the blueberry festival contest. Here is a recent winner in the desserts and best overall categories from Briley Humphrey, of Burgaw, who is currently a second-year graduate student at the University of Southern Florida at Tampa earning her Ph.D. in chemistry.

CAKE INGREDIENTS

1 c unsalted butter

2 c granulated sugar

1 tsp salt

2 tsp baking powder

¾ tsp vanilla extract

3∕8 tsp almond extract

4 eggs

3 c unbleached all-purpose King Arthur flour

1 c milk

2 c fresh blueberries

CAKE DIRECTIONS

Preheat oven to 325°F. Grease and flour three round, nine-inch cake pans.

In mixer, combine butter and granulated sugar until thoroughly mixed. Add eggs, one at a time, mixing after each addition.

In a small bowl, combine milk, almond extract, and vanilla extract.

In a separate bowl, combine sifted flour with salt and baking powder.

Add 1 cup of the dry ingredients to the mixing bowl, followed by a third of the milk mixture while mixing thoroughly. Repeat this step twice until all dry ingredients and milk mixture are added to the mixing bowl.

Place mixture evenly into three cake pans and add blueberries to each pan.

Bake for 20-25 minutes or until done.

ICING INGREDIENTS

1 block of cream cheese (8 ounces)

1 stick unsalted butter

24 ounces powdered sugar

1 tsp vanilla extract

ICING DIRECTIONS

Mix cream cheese and butter thoroughly.

Add vanilla extract and mix.

Add powdered sugar slowly until icing becomes thick enough to spread on the cake.

(Optional: After icing, completely cover the perimeter of the cake with blueberries.)

ncblueberryfestival.com

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