Want something a little out of the ordinary? This “communal” summertime dessert is perfect as is or have some real vanilla bean ice cream for your friends and family to scoop right on top of this fantastic dessert.
Maine Grilled Berries and Cake
1 pound strawberries, hulled
1 recipe Lemonade Stand Pound cake (See NOTE 1)
¾ cup Blueberry Vinaigrette (see NOTE 2)
¼ cup dried cranberries
1 teaspoon dried basil (or 1 tablespoon chopped, fresh basil)
½ teaspoon grated lemon zest
Heat outdoor grill on high. When hot, place strawberries on grate of grill, close lid and cook for about 2 minutes, or until grill marks appear. Turn each berry over and continue grilling and turning until strawberries are starting to soften and are covered in grill marks. Remove from heat and set aside until cooled enough to handle.
Meanwhile, cook cake slices. Reduce heat to medium and place cake slices on grill grates. Keeping lid open, grill cake until grill marks appear then flip over to do the same on the other side. Remove and set aside.
Roughly cut strawberries over a bowl. Add vinaigrette, cranberries, basil and lemon zest, stirring well.
Cut cake slices into triangles and arrange on a large platter. Spoon berry mixture over the top and serve.
NOTE 1: This recipe can be found in last week’s column. But if unable to retrieve it, simply go to theyankeechef.com and find it there. Or use any store-brand pound, angel food or coffee cake that is sliced and grilled as directed above.
NOTE 2: The best Blueberry Vinaigrette is found at Bar Harbor Jam Co. To make your own, simply add ¾ cup of your favorite vinaigrette to a blender or food processor with ¼ cup fresh or frozen (but thawed) blueberries and give it a few whirls until as smooth as possible. Strain and use as directed above.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.