14 minute read
Tidewater Kitchen: Pamela Meredith
Berry Desserts
Summer has arrived, which means berries are plentiful! There’s no better way to celebrate than by making one of these delicious fresh berry recipes. Berries provide many nutrients, are low in calories and are extremely nutritious, not to mention being low on the glycemic index. In addition to being high in antioxidants, they are high in vitamin C, fiber, minerals and manganese.
With summer in full swing and so many guests to host, you’ll be racking your brain for quick food inspirations. Berries are a lowmaintenance food, making for less stressful hosting. Just give them a
Tidewater Kitchen fruit intensifies its natural sweetness and softens its texture. Likelight rinse, place them in a lovely wise, macerating berries by mashbowl and serve! They’re also versa- ing them with sugar enriches their tile. natural juices.
They can be sprinkled into sal- In the days when home cooks ads, yogurt, ice creams, crisps, were frugal, these desserts were an cobblers, shortcakes and wherever easy way to use up stale leftovers else you want to take them. Baking while providing a bit of variety in terms of texture and flavor. While regional differences exist, most American cookbooks agree on the following formulations. A crisp is fruit topped with a “rubbed” mixture of butter, sugar and flour, then baked. The topping often includes nuts or oats. A cobbler is fruit topped with a crust that can be made from cookie dough, pie pastry or biscuit topping and baked.
A Taste of Italy Shortcakes are often grouped with crisps, cobblers and such, although this dessert is made with fruit that has not been baked. Rather, it is macerated and then layered between split biscuits with whipped cream. Remember: a handful of berries a day keeps the doctor away!
BUTTERMILK ICE CREAM WITH FRESH BERRIES
Makes 6 servings In this fun twist on berries, the fruit is soaked in fresh orange juice with zest and served with a tangy homemade ice cream. If you like, serve sweet caramelized toasted sliced almonds on top.
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Ice Cream 2/3 cup sugar 2 large eggs 2 cups crème fraîche 1 cup buttermilk, well shaken 1 tablespoon fresh lemon juice 1 tablespoon finely grated lemon zest
Mixed Berries 3 cups fresh blackberries mixed with hulled, quartered strawberries 1/4 cup fresh orange juice 1/4 cup organic brown sugar 1/2 teaspoon finely grated orange zest Garnish: fresh mint sprigs
Mix all ice cream ingredients in a bowl and pour into ice cream maker. Process according to manufacturer’s instructions. Transfer
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ice cream to container; cover and freeze until firm, at least 6 hours. Keep frozen.
For strawberries and blackberries ~ toss berries in orange juice, sugar and orange zest in medium bowl. Cover and refrigerate at least 1 hour to blend the flavors.
Scoop ice cream into 6 dessert glasses or bowls. Top with berry mixture. Garnish each serving with a whole berry and a sprig of fresh mint.
BLUEBERRIES with SOUTHERN LEMON ZEST BISCUITS
Makes 6 servings Berries 4 cups fresh blueberries, rinsed and drained well 2/3 cup organic brown sugar 2 tablespoons lemon juice 1 tablespoon lemon zest
Biscuits 3/4 cup whole organic milk 1 tablespoon finely grated lemon zest 2 cups all-purpose flour (or gluten free if you wish) 1/4 cup organic sugar (or less if you’d like) 4 teaspoons baking powder 1 teaspoon salt 4 tablespoons chilled unsalted butter (or vegan butter) 1 tablespoon raw sugar Lightly sweetened fresh whipped cream
For berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. Cover and chill. Bring to room temperature before serving.
For biscuits: Position rack in center of oven and preheat to 400°F. Line large, rimmed baking sheet with parchment paper. Mix milk and lemon zest in small bowl. Whisk the dry ingredients together in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add the milk and lemon zest mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4inch thickness. Cut out additional rounds for 6 rounds total. Transfer dough rounds to prepared baking sheet, leaving space between. Sprinkle dough rounds with raw sugar.
Bake biscuits until golden and tester inserted into center comes out clean, about 10–12 minutes. Transfer to rack; cool slightly.
Using serrated knife, carefully cut biscuits in half horizontally. Place bottom halves on 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Serve with a fresh dollop of whipped cream alongside each.
BLUEBERRY JAM SANDWICH COOKIES Makes about 24
Jam 2 cups fresh blueberries (12 ounces)
2 tablespoons powdered fruit pectin (found in baking aisle at most supermarkets) 1/2 teaspoon unsalted butter 1/2 cup organic sugar
Cookies 1 cup (2 sticks) unsalted organic butter, room temperature (or vegan butter) 1 cup organic sugar 3 tablespoons finely grated lemon zest 1/4 teaspoon salt 2 large farm-raised egg yolks 2 1/4 cups all-purpose flour (or gluten-free flour) Raw sugar for sprinkling
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For jam: Combine blueberries, fruit pectin and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). Keep chilled.
For cookies: Using electric mixer, beat butter, 1 cup sugar, lemon zest and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until
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blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed or parchment paper. Form dough into 1 1/2-inch-wide round log; smooth with dampened fingers. Wrap log in paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. Keep chilled.
Position rack in center of oven and preheat to 400°F. Line 2 large, rimmed baking sheets with parchment paper. Cut dough logs into scant 1/4-inch-thick rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough rounds generously with raw sugar (leave remaining plain).
Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. Store in airtight container at room temperature.
Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.
RASPBERRY, BLUEBERRY & KIWI TART
Crust 7 tablespoons organic unsalted butter, melted (or vegan butter) 1/3 cup organic brown sugar 1/4 teaspoon vanilla extract 1 cup all-purpose flour (or glutenfree flour)
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Tidewater Kitchen while baking). Transfer crust to rack and cool in pan. Maintain oven temperature. For filling: Whisk sugar, eggs and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown or light brown color (do not burn), stirring often, about 6 minutes. Immediately pour butter into glass measuring cup. Gradually whisk butter into Pinch of salt sugar-egg mixture; whisk until well blended. Filling Arrange raspberries, pointed 1/2 cup organic sugar side up and close together, in con2 large farm-fresh eggs centric circles; fill in with blueberPinch of salt ries and kiwi in bottom of cooled 1/4 cup all-purpose flour (or gluten- crust. Carefully pour butter mixfree) ture evenly over berries. Place tart 1 teaspoon vanilla extract on rimmed baking sheet. Bake until 1/2 cup (1 stick) unsalted organic filling is puffed and golden and tesbutter, diced (or vegan butter) ter inserted into center comes out 2 small containers fresh raspber- clean, about 40 minutes. Cool tart ries, 2 small containers blueberries, completely in pan on rack. Cover 3 kiwi, peeled and sliced and store at room temperature. Remove tart pan sides. Place
For crust: Position rack in center tart on platter. Cut into wedges and of oven and preheat to 375°F. Using serve. rubber spatula or fork, mix melted butter, sugar and vanilla in medium SUMMER BERRY TIRAMISU bowl. Add flour and salt and stir with A LEMON MANGO CURD until incorporated. Transfer dough Berries to 9-inch-diameter tart pan with re- 3 cups fresh blueberries (17 ounces) movable bottom. Using fingertips, 1 cup fresh raspberries (4 1/2 to 5 press dough evenly onto sides and ounces) bottom of pan. 1 cup fresh blackberries (5 to 6
Bake crust until golden, about ounces) 18 minutes (crust will puff slightly 1 cup powdered sugar 122
Tidewater Kitchen duce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lemon juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. For syrup and ladyfinger layer: Combine 1/3 cup water, 1/3 cup sugar and lemon zest in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room 1/2 cup water temperature. 3 tablespoons fresh lemon juice Using pastry brush, brush lady1 cup thinly sliced fresh strawber- fingers on both sides with syrup. ries Arrange in single layer in 13x9x2inch glass baking dish, cutting to fit Syrup and Ladyfinger Layer and covering bottom of dish com1/3 cup water pletely. Pour chilled berry mixture 1/3 cup organic sugar over ladyfingers Zest of 1 lemon Combine mascarpone and cream 1 7-ounce package crisp ladyfingers in large bowl. Using electric mix(do not use soft ladyfingers) er, beat until smooth and slightly thickened (do not over-beat or Mascarpone Topping mixture may curdle). Add Lemon 2 1/2 8-ounce containers mascar- Mango Curd; beat just until blendpone cheese ed. Drop mascarpone topping by 1/2 cup chilled heavy whipping large spoonfuls over berry mixture. cream Spread evenly, covering berries Lemon Mango Curd completely. Cover and chill at least 8 hours. Keep chilled. Spoon tira-
For berries: Combine blueber- misù into bowls and serve. ries, raspberries, blackberries, powdered sugar and 1/2 cup water Lemon Mango Curd in large saucepan. Bring to simmer, 1 large, ripe mango, peeled, flesh stirring until sugar dissolves. Re- cut away from pit 124
1/2 cup fresh lemon juice and zest of 1 lemon 1/2 teaspoon sea salt 3/4 cup organic sugar, divided 1 vanilla bean, split lengthwise 3 large egg yolks 1 large egg 1 stick chilled organic unsalted butter, cut into pieces (or vegan butter)
Process mango in a food processor until smooth. Transfer to a medium saucepan and whisk in lemon juice, zest, salt and ½ cup sugar. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
Meanwhile, whisk egg yolks, egg and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lightened in color,
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about 2 minutes.
Whisking constantly, very gradually stream about half of hot mango mixture into eggs, then gradually whisk mixture back into saucepan. Cook over medium heat, whisking constantly, until curd thickens and whisk leaves a visible trail, 5–7 minutes (do not let it boil). Remove from heat and add butter a few pieces at a time, whisking until incorporated before adding more.
Strain curd through a fine-mesh sieve into a large glass or nonreactive bowl and cover, pressing plastic wrap directly onto surface. Chill until cold, at least 2 hours. Keep chilled.
MIXED BERRY PIE with
ALMOND STREUSEL
Crust 1 1/2 cups all-purpose flour (or gluten-free flour) 2 teaspoons organic sugar 1/2 teaspoon sea salt 1 stick chilled organic unsalted butter, cut into 1/4-inch cubes (or vegan butter) 2 tablespoons or more ice water
Streusel Topping 3/4 cup all-purpose flour (or gluten-free flour) 1/2 cup organic sugar 2 tablespoons finely chopped crystallized ginger 1 teaspoon finely grated orange zest 3/4 stick chilled unsalted organic butter, cut into 1/4-inch cubes (or vegan butter) 1 tablespoon organic whole milk (or non-dairy milk) 1 cup sliced almonds
For filling 3 cups fresh blueberries (17 ounces) 2 cups fresh raspberries (9 to 10 ounces) 1 cup fresh blackberries (5 to 6 ounces) 1/2 cup plus 2 tablespoons organic sugar 1 tablespoon fresh lemon juice 3 tablespoons cornstarch
For crust: Whisk flour, sugar and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse
Tidewater Kitchen and preheat to 400°F. Place rimmed baking sheet in bottom of oven to meal. Add 2 tablespoons ice water catch any possible spills from pie. and stir with fork until mixture is Roll out dough on lightly floured evenly moistened, adding more ice surface to 12-inch round. Transfer water by teaspoonfuls if mixture is to 9-inch-diameter glass pie dish. dry. Gather dough into ball; flatten Turn pie crust edge under, forming into disk. Wrap dough in plastic and high-standing rim extending 1/4 chill at least 1 hour. Keep chilled. inch above sides of pie dish; crimp Soften dough slightly at room tem- edge decoratively. Freeze crust perature before rolling out streusel while making filling. topping. Gently toss blueberries, raspber-
Blend flour, sugar, crystallized ries, blackberries, 1/2 cup sugar ginger, orange zest and salt in pro- and lemon juice in large bowl. Let cessor. Add butter. Using on/off stand 10 minutes. Mix cornstarch turns, blend until coarse crumbs and remaining 2 tablespoons sugar form. Blend in milk (mixture will in small bowl. Add to berry mixture resemble moist coarse crumbs). and toss gently to coat. Transfer Transfer mixture to medium bowl. berry mixture to crust, mounding Stir in almonds. Cover and chill. slightly in center. Bake 30 minutes.
Position rack in center of oven Remove pie from oven and reduce oven temperature to 375°F. Sprinkle streusel topping evenly over berry pie filling. Return pie to oven and bake until crust is golden brown and berry juices are bubbling thickly, about 40 minutes. Transfer pie to rack and cool completely. pie to rack and cool completely.
A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes on the south shore of Massachusetts.
For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.
