Summer Fruits – Is there anything better?
Here at The William Henry Miller Inn, we begin our full breakfast with muffins or sweet breads, assorted juices and a fruit course.
This time of year the biggest question is “what will it be today?” As I write this, my window faces an amazing sour cherry tree whose fruit is ripening by the day. We can hardly wait!
Earlier this week, we blended fresh pineapple, raspberries, roasted plums and apricots with a bit of vanilla yogurt for a delicious chilled soup. The topping was a drizzle of honey although often we’ll toast cubes of lemon pound cake that become lemon croutons.
This morning, we placed our fruit plates in the freezer to get them nice and frosty. On those plates? A beautiful wedge of fresh, juicy honeydew; a scoop of creamy Margarita sorbet; a wedge of lime and a spoonful of beautiful, coarse sea salt. Voila! A Margarita on a plate!
Yesterday, our supermarket had figs that were crying out to land in my basket! So tomorrow morning our fruit will be beautiful figs, a bit of creamy goat cheese and a drizzle of blueberry honey. For those who believe that figs only belong in “Newton’s”, we have a baked apple stuffed with cranberries, apricots, brown sugar and topped with vanilla yogurt. Yes, a great fall treat but good anytime of year.
We’re very fortunate to have a Wegman’s Supermarket in Ithaca. Their fruit is amazing and so is the selection of ice creams and sorbets. While our goal is to make all of our own ice cream, right now we rely on glorious flavors at Wegman’s–Haagen Daz Brown Sugar and Pineapple Coconut and Pina Colada Sorbet. A local ice cream maker dazzles us with Rum Raisin that we use to soak our homemade bread for Rum Raisin French Toast.
But truthfully, is there anything better than that first quart of homegrown strawberries? No fancy plate. No ice cream. Just a big juicy berry!
The William Henry Miller Inn
Bed and Breakfast Foodie