Berries

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Cobbler

This can work with berries or stone fruit. Adapted from https://www.savingdessert.com/wprm_print/22737

  • 1 double pie crust
  • 1 cup granulated sugar
  • 1 to 2 tablespoons cornstarch (see notes)
  • ⅛ teaspoon ground cinnamon
  • 1 cup boiling water
  • 4 cups blackberries
  • juice of ½ lemon (if needed to add tartness)
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 1 egg, lightly beaten
  • coarse sugar for topping

Instructions

Prepare a double crust pie pastry and refrigerate until needed. (See link in notes)
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Berry Pie

Merging some thoughts and recipes from http://www.audreyandjon.com/recipes/fruit-cobbler , http://www.foodandwine.com/recipes/marilyn-batalis-blackberry-pie , and http://www.seriouseats.com/recipes/2012/02/mixed-berry-pie-made-... :

2 discs of Pie crust
4 cups fresh or frozen berries
½ cup sugar
2 T cornstarch
1 T lo/no sugar pectin (modify thickener choices to your preference)
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter, cut into cubes

Preheat oven to 425°F.

Berry Pie
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Cranberry Sauces

Each recipe makes 2-3 half-pints, depending on how long you let the cranberries break down for. If you want to preserve these, process for 15 minutes in a boiling-water canner.

Basic Cranberry Sauce

1 (12-oz) bag fresh cranberries
1/2 cup sugar
3/4 cup water

Bring water and sugar to boil. Add cranberries and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further.

Horseradish Cranberry Sauce

Cranberry Sauce
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Fruit Cobbler

Make two pie crusts: http://www.audreyandjon.com/recipes/pie-crust

Mix together:
6 cups fresh fruit (blackberries, sliced peaches...)
1/2 cup sugar
1/4 teaspoon appropriate spice (i.e. cinnamon for peaches, cardamom for apricots, lavender for blueberries, lemon zest for blackberries, etc.)
2 tablespoons lemon juice

Let stand for 15-30 minutes, or until fruit is juicy. Add 6 tablespoons tapioca.

Lay a bottom crust down (no side crust!) in a 9x9 square pyrex, then add in the fruit mixture. Place a lattice of the rest of the crust on top.

Peach Cobbler with Ice Cream
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Strawberry, Tomato and Fennel Gazpacho

Recipe in progress, using these two as guides:
http://www.seattlefarmersmarkets.org/recipes/strawberry-fennel-g...
http://www.foodandwine.com/recipes/strawberry-tomato-and-fennel-...

Strawberry Fennel Gazpacho
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Strawberry, Almond, and Pea Salad

A delightful spring salad from Bon Appetit. We didn't feel the peas added much, so they are listed here as optional.

1/2 cup Marcona almonds
2 tablespoons white wine or rice vinegar (or pomegranate vinegar if you have it)
2 teaspoons whole grain mustard
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 cup olive oil
2 cups baby arugula or watercress, thick stems trimmed
2 cups pea vines
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1 cup shelled fresh peas (Optional, can also sub in blanched asparagus)
1 ounce Parmesan, shaved

Strawberry Salad
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Blueberry Muffins

A great and easy blueberry muffin recipe that doesn't need milk - perfect for the weekend. Also, the raw batter is addictive.

3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg

1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
Vanilla Extract

2 cups fresh blueberries
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a medium bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

Blueberry Muffins
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Diseno Old Vine Malbec

Trader Joe's: 
Yes

Created by O Fournier and Cap Vistalba for Constellation Wines, bottled stateside. Decent malbec, but a bit too light. Notes of chocolate, blueberries, coffee

Novella Synergy (06)

Trader Joe's: 
Yes

Black cherry notes with hints of cedar and spices, fruit forward and sharp, opens up well. Pairs well with strong/game meats

Fruit Jam

This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

Yield: 4 half-pints

4 heaping cups of fruit
1/2 to 1 cup water (depending on natural juiciness of fruit)
1 package no-sugar pectin (= 3 Tbsp no-sugar pectin)
sugar to taste (probably about 1/4 cup)
Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

Many Jams
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Maraschino Cherries

Running recipe work:

Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

Cherries
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Strawberry Rhubarb Pie

Makes 1 large pie or 1 small (storebought-sized) pie and 2 ramekins worth of pie.

Adapted from http://www.foodnetwork.com/recipes/food-network-challenge/grandm...

Pie Crust

Filling

4 cups strawberries
2 cups rhubarb (finely chopped)
1 cup sugar
3 tablespoons minute tapioca
1 tablespoon all-purpose flour
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

3.5
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Maurine's Strawberry Shortcake

In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

5 eggs (large, whole eggs - not super yolky / not farmraised)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1/2 teaspoon vanilla
1 cup flour

Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
Spoon batter equally into pans

Bake 18-20 minutes at about 350 degrees.

shortcake
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