It’s not too late to enjoy the bounty of summer berries.
While they are delicious right off the vine, here are a few other ideas.
2 cups blackberries
3⁄5 cup sugar
1⁄8 tsp. salt
1⁄4 cup cornstarch
2 tbsp. lemon juice
1⁄2 cup whipped cream, for serving
Boil blackberries, sugar, salt, and 2 Tbsp. water in a 4-qt. saucepan over high; reduce heat and simmer 5 minutes. Strain, reserving solids. Return syrup to pan and bring to a boil. Whisk cornstarch and 1¼ cup water in a bowl until combined and whisk into syrup; cook, whisking constantly, until a thick pudding forms, 6 to 8 minutes. Remove from heat; add lemon juice and chill. Serve with reserved berries and whipped cream.
BLUEBERRY UPSIDE DOWN CAKE
12 tbsp. unsalted butter, softened
3⁄4 cup packed light brown sugar
2 cups blueberries
1 1⁄2 cups all-purpose flour
2 tsp. baking powder
1⁄4 tsp. kosher salt
1 cup granulated sugar
2 tsp. vanilla extract
2 large eggs, separated
1⁄2 cup whole milk
1⁄2 tsp. cream of tartar
Whipped cream and freshly grated nutmeg, to garnish
Heat oven to 350 degrees. In a small saucepan, melt 4 tablespoons of the butter over medium heat. Stir in the brown sugar and cook until molten and partially dissolved. Pour the sugar into a 9-inch round cake pan, and then add the blueberries, spreading them evenly across the pan.
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, beat the remaining 8 tablespoons butters and the granulated sugar with a handheld mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the vanilla and egg yolks, and beat until evenly combined. Add the dry ingredients followed by the milk and beat on low speed until a smooth batter forms.
In a clean bowl, beat the egg whites and cream of tartar with a handheld mixer on medium-high speed until they form stiff peaks. Using a large rubber spatula, fold the egg whites into the cake batter until just combined, and then spread the batter over the blueberries in the pan, smoothing the top.
Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Transfer the cake to a rack and let cool for 5 minutes. Place a serving platter over the pan and invert the two together. Let the pan sit upside down on the platter for 5 minutes, and then remove the pan. Let the cake cool completely on the platter, and then spoon whipped cream over the cake and dust with grated nutmeg before serving.
GOAT CHEESE AND STRAWBERRY
2 1⁄2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. sugar
16 tbsp. unsalted butter, cubed and chilled
3 oz. goat cheese, softened
1⁄3 cup strawberry jam
1 egg, lightly beaten
2 cups confectioners' sugar
1⁄4 cup finely chopped strawberries
Pulse flour, salt and sugar in a food processor. Add butter and continue to pulse until the mixture resembles coarse sand. With the motor running, add 6 tbsp. cold water and process until dough comes together, 30 seconds to 1 minute. Divide dough in half and form into disks; wrap disks separately in plastic wrap and refrigerate for 1 hour.
Heat oven to 425 degrees. On a lightly floured surface, roll 1 disk of dough into a 9" square. Cut into six 3-inch-by-41⁄2-inch rectangles; transfer to a parchment-lined baking sheet. Spread each rectangle with about 1 tbsp. goat cheese and top with 1 tbsp. jam, leaving a 1⁄2-inch border; set aside. Repeat rolling and cutting with remaining disk of dough and lightly prick dough with a fork. Brush edges of dough around cheese and jam with beaten egg and top with pricked dough rectangles. Using the tines of a fork, press edges to seal. Bake until puffed and golden, about 15 minutes. Transfer tarts to a baking sheet with a wire rack; let cool completely.
Whisk confectioners' sugar, strawberries and 2 tbsp. water until smooth. Drizzle over tops of poptarts and let sit until glaze is completely set.
11⁄2 cups all-purpose flour
1⁄4 cup sugar
11⁄2 teaspoons baking powder
1⁄8 teaspoon salt
1⁄2 cup cold butter, cubed
1⁄4 cup milk
1 cup sugar
2 tablespoons quick-cooking tapioca
2 cans (15 ounces each) gooseberries, drained
1 tablespoon milk
3 tablespoons sugar
1⁄2 teaspoon cinnamon
In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-inch square. Place one portion in the bottom a greased 8-inch square baking dish. Top with filling and remaining pastry.
Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375 degrees for 30 to 35 minutes or until lightly browned. Serve warm.
(606) 326-2661 |