Mes Gentilhommes, on 9 Thermidor, we are celebrating blackberries! I’ve cobbled together my own version of a fool with homemade sponge cake and a thick vanilla custard.

Blackberry Fool 

3-4 cups of sponge cake

2 cups fresh blackberries

1/4 cup of fresh squeezed orange juice

4 tbs sugar

2 cups heavy cream, divided

1 cup whole milk

1 vanilla pod

4 egg yolks

1 cup sugar

First, make the blackberry puree by adding most (but not all!) of the blackberries to a medium pan. The reserved berries will be used for decorating. Add the orange juice and 4 tablespoons of sugar and bring to a boil. Reduce to a simmer and cook until the mixture has thickened up. Set aside and let cool.

To make the custard, add the heavy cream, the milk and the scraped vanilla pod to a medium pan and heat until scalding, but not boiling. Whisk together 4 large egg yolks with 1 cup of sugar and add some of the hot milk mixture to the eggs. Whisk and then add the eggs and milk back to the pan. Cook on low until the mixture thickens and can coat the back of a spoon. Remove from heat, scrape into a bowl, remove vanilla pod and refrigerate the custard.

Use the remaining cup of cream to make whipped cream and then assemble the fool. You may be traditional and mix the berry puree into the custard, or be *wild* and keep them separate. Place a few shredded pieces of sponge cake into a cup and pour some custard, berry puree and whipped cream on top. Add a reserved blackberry and perhaps a sprig of mint. Enjoy!

 

Mes Amis, today we celebrate the ram! On 5 Thermidor, I have made lamb burgers using Hugh Fearnly-Whittingstall‘s delicious recipe. This dish is in heavy rotation and is always a delight.

If you’re in the market for a bleak, existentially devastating novel about sheep herding in Iceland, may I recommend Independent People by Halldór Laxness?

Lamb Burgers (makes 2-3 burgers)

2 lbs ground lamb

1 cucumber, sliced

romaine lettuce

slices of red onion

pitas

Spice mixture 

1 tsp ground cumin

1 tsp ground coriander

1 tsp fennel seeds

1 tsp black peppercorns

1 tsp ground cinnamon

pinch of cayenne

3 tsp paprika

1 garlic clove

2 tsp salt

Yogurt 

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp sesame seeds

1 cup full-fat Greek yogurt

1 clove garlic, minced

handful of mint leaves, julianned

pinch of salt

First, grind all the ingredients for the spice mixture in a spice grinder or mortar and pestle. Add to the lamb and mix together. Form the patties and ready the grill or pan for stovetop cooking. Test a small sample of the lamb by cooking a wee patty.

For the spiced yogurt, grind the cumin and coriander seeds and add to the yogurt along with the rest of the ingredients.

Grill or cook the burger to your level of doneness. In my opinion, these lamb burgers take a little longer to cook than beef burgers. Serve with the lettuce, cucumber, onion and yogurt on a pita. Enjoy!