Today is the summer solstice! Although the weather hasn’t seemed to care that this is the first official day of summer, I’m ready to roll straight into sultry dog days. An 800-square-foot house is the perfect reason to live outside as fully as possible and take advantage of the canyon breeze.
I know you don’t need a recipe to throw together berry kebabs (step one: get berries and skewers. step two: make kebabs.) so think of this as more of a concept piece for easy, no-mess summer parties. The real star is this rich, creamy, decadent honey vanilla mascarpone!
Okay yes, I know that cherries aren’t berries… but I’m easily tempted by super-ripe fruit and good sales. This is a ‘choose-your-own-adventure’ style deal – all the things you want and don’t bother with anything you don’t.
Super recommend these kebabs for barbeque with kids, easy make-ahead desserts for last-minute grilling, and late afternoon snacking, ideally with a shared bottle of white.
Look for the largest blueberries and smallest strawberries to keep your kebabs from getting too uneven. Heavy cream softens the mascarpone to thin it into a dip, but this is the right amount for serving in the outside heat; if you’re eating inside or serving straight from the fridge, you’ll want to add more cream for a more dippable consistency.
- 1 cup mascarpone
- 2 T. heavy cream
- 2 T. honey
- 2 t. vanilla
- 8 oz. strawberries, hulled
- 4 oz. cherries, pitted
- 3 oz. blackberries
- 3 oz. raspberries
- 3 oz. blueberries
- thin wooden skewers
- Whisk together all ingredients for the honey mascarpone and spoon into a serving dish.
- Thread assorted fruits randomly onto wooden skewers. Serve right away or cover with plastic wrap and keep in the fridge until ready to serve, up to a day.