Anyway. That was more of a tickle-fight/behavioral conditioning digression instead of talking about red food. I like Campari. I love blood orange juice. Beets… it kind of depends how they’re prepared. But the big push in red food for us right now is in strawberries. They’ve finally come into season, and we are on a strawberry bender. We’ve made strawberry gelato, strawberry granita, strawberry syrup (for strawberry lemonade), and, of course, strawberry shortcake. Our recent outing with it (and we're having another verysoon) used the cream biscuit recipe from The Art of Simple Cooking; the biscuits had absolutely amazing texture and flavor. As they should have, since they were essentially baked cream and butter held together with a little flour.
However, for both strawberry shortcke and strawberry gelato, although I make them often when strawberries are in season, once the season is over (we continue to eat strawberries) the recipes get shelved until the next season. I love cooking this way (usually. Sometimes I am struck by a perverse impulse to cook with exactly what isn’t in season). I love using the same ingredient, at its very best, as many ways as I can. It’s like a gift to people who compulsively go on ingredient benders, except you can sound quite proper and say that you “try to eat seasonally.” Heh.
*Blind Pew, from Muppet Treasure Island.