June/July 2006 Saveur
If you can resist the urge to snap up the June/July 2006 issue of Saveur after seeing the gorgeous cover, then you’re a stronger person than I am.
One look at the raspberries in cream sandwiched between two cookies and I was hooked. Although I must admit, it takes very little for me to grab the latest issue of Saveur off the newsstand as I consider it to be one of the best food magazines out there.
The current issue, as always, is chock full of food news, food travel destinations, food tips and … of course … food.
In the Kitchenwise section, experienced kitchen designer Joanne Hudson puts her savvy to good use in designing a kitchen for herself and her family. If you’re in the market for a new kitchen or just looking for some practical design ideas, you’ll definitely want to read about Joanne’s design.
If you like your wine, you’ll want to read Saveur’s Drink section, which features the founders of Stony Hill Winery in Napa, Fred and Eleanor McCrea. This dynamic couple bought a piece of land overlooking the Napa Valley in the 1940s. They planted grapes and harvested their first crop in 1951. They went on to specialize in chardonnay, becoming one of the first boutique wineries in California.
The issue also takes a close look at Philippe Rochat, one of the world’s best chefs who runs a restaurant bearing his own name in Crissier, Switzerland. And if you’re looking for an exotic vacation to a major food destination, why not try Indonesia’s Banda Archipelago, which happens to one of the world’s best producers of nutmeg.
For me, though, the highlight of the issue is Jeremy Lee’s feature on Scottish Summer Berries. In this piece, Jeremy Lee looks back at his Scottish childhood spent in his mother’s kitchen, where she deftly turned out all sorts of incredible berry dishes. The recipes and pictures alone will have you drooling. Here’s a little sample, just in case you’re not already halfway out the door to pick up your copy of Saveur!
Raspberry Brûlée
From the June/July 2006 issue of Saveur.
Serves 8
1¼ cups heavy cream
¾ cup superfine sugar
7 cups (about 2 lbs.) raspberries
1/3 cup demerara sugar
1. Put the heavy cream into a large bowl and beat until stiff peaks form. Add half of the superfine sugar and beat to stiff peaks again. Gently fold in the remaining superfine sugar until well combined.
2. Add the raspberries to the whipped cream and fold gently to coat. Carefully transfer raspberries to a wide serving dish and liberally strew the top with demerara sugar. Using a kitchen torch, evenly caramelize the sugar until it gets bubbly and darkened in some spots.
3. Refrigerate brûlée for about 15 minutes to let the sugar harden. Scoop servings into bowls, making sure that each scoop includes some of the crunch sugar topping. Serve immediately.
