I weigh in on Agricola, the Princeton dining sensation, here in the July issue of New Jersey Monthly, which is just now hitting the newsstands.
Jostaberries, Goumi Berries, & Serviceberries: Just a Few of the Rarities at Kendall Park’s Pitspone Farm
Michael Brown grows these berries in his backyard in the middle of a suburban development in Middlesex County, along with elderberries, red currants, and more – and chefs at leading restaurants in nearby Princeton have taken notice. Read all about it – complete with this Food Network recipe for Summer Pudding from Emeril Lagasse and the Groset Fool recipe below (gooseberries optional) in my June 7th In the Kitchen column in the Princeton Packet.
GROSET FOOL (Gooseberry Cream)
British and Irish Cooking (Garland Books; ‘Round the World Cooking Library 1972)
Note: A recipe on the blog Hungriness mixes elderflower cordial (i.e. St. Germaine) into the whipped cream instead of vanilla extract. Brilliant! – p.t.
1 pound fresh gooseberries
1/4 cup water
1/2 cup sugar
1-1/4 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
Place berries in a saucepan, add water and 1/2 cup sugar and cook over low heat until fruit is soft. Force the fruit through a strainer to remove the seeds. Allow pureed fruit to cool. Whip the cream until almost stiff. Beat in the 1/4 cup sugar and vanilla and fold the cream into the fruit puree. Chill 4 hours.