My friend Ruth, who has a summer place in Maine, introduced me to one of her family's favorite summer desserts, gingerbread with wild blueberries. It's a surprisingly tasty combination, but the sharp warmth of the ginger complements the tart sweetness of the berries, and she usually bakes it right after we've been berry picking, which is very satisfying.
A few weeks ago, my friend Brandon showed me the cookie cookbook he and his son Charlie have been exploring all summer. Some of the techniques were intriguing, especially the use of brown butter, and I snapped a few pics of recipes to try, most notably brown sugar cookies and classic chewy oatmeal.
And then, I had all those blueberries! I froze a bunch and made a blueberry spoonbread that my brother had served and was delicious as well as coincidentally gluten-free, made with almond flour and cornmeal whose dense richness was a perfect venue for the jammy Jersey berries. But with plenty of berries still left, I decided to pull out my dehydrator and see what I got.
The outcome was sort of raisiny, definitely not as cloying as the sweetened product you will get should you buy dried blueberries at the grocery. I stored them in a Mason jar on my counter and spent the next few days pondering how best to use them. What I came up with was a mash-up of the gingerbread and oatmeal cookies. I swapped the cinnamon in the cookies for a combo of dried and fresh ginger, kept the brown butter and dark brown sugar, and used my dried blueberries in place of the raisins.
I ended up with a really good cookie, and a reminder of fun times spent with some really good friends, too.