A Berry is a Berry, until
enjoyed. Here is some more favorite
recipes involving the Berry.
The Jumble-Berry Pie
1 1/4 cups all-purpose flour
3/4 of a stick or 6 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 cups blackberries, picked over and rinsed
3 cups blueberries, picked over and rinsed
2 1/2 cups raspberries or boysenberries picked and rinsed
1/3 cup cornstarch
1 1/2 cups sugar plus additional for sprinkling the pie
1/4 cup fresh lemon juice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cut into bits
1/4 cup half-and-half
serve with peach and brown sugar ice cream if desired (Below)
In a large bowl blend the flour,
the butter, the vegetable shortening, and the salt until the mixture resembles
meal. Add 2 tablespoons ice water, toss the mixture until the water is
incorporated, adding more ice water if necessary to form a dough, and form the
dough into a ball. Dust the dough with flour and chill it, wrapped in wax
paper, for 1 hour.
Roll out half the dough 1/8-inch
thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart)
pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell
while making the filling. In a large bowl toss together the berries, the
cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the
cinnamon until the mixture is combined well, mound the filling in the shell,
and dot it with the butter bits.
Roll out the remaining dough into
a 13- to 14-inch round on a lightly floured surface, drape it over the filling,
and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom
crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the
crust with the half-and-half, make slits in the top crust, forming steam vents,
and sprinkle the pie lightly with the additional sugar. Bake the pie on a large
baking sheet in a preheated 425ºF. oven for 20 minutes, the reduce the heat to
375ºF., for 35 to 40 minutes more, or until the crust is golden and filling is
bubbling. Serve the pie with the peach and brown sugar ice cream.
Peach and Brown Sugar Ice Cream
2 lbs. very ripe peaches (about 4), pitted and chopped
2 tablespoons granulated sugar
3/4 cup firmly packed light brown sugar
3 large egg yolks
1 large whole egg
1 1/2 cups half-and-half
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons peach schnapps or peach-flavored liqueur
In a saucepan combine the peaches, the granulated sugar, and 1/4 cup
water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or
until the peaches are soft. Purée the mixture in a blender, force the purée
through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook
the brown sugar with 1/4 cup water over moderately low heat, stirring, until it
is dissolved. In a large bowl mixe beat the yolks and the whole egg until they
are frothy, beat in the brown sugar syrup, and beat the mixture until it is
thick and pale. Stir in half-and-half (cream and milk), scalded, pour the
mixture into the pan, and cook it over moderately low heat, stirring with a
wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the
fine sieve into another large bowl, let it cool, and stir in the peach purée,
the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in the
freezer for an hour or until its firm at touch.
Typically from Western Canada,
but this dessert is enjoyed everywhere,
A Simple Blueberry Patier: (Blue Berry Squares)
1 lemon (or pure lemon extract)
4 cups fresh or frozen saskatoon berries, or blueberries
2/3 cup brown sugar
1/3 cup granulated sugar
4 tsp cornstarch
1 tbsp butter
1 cup butter, at room temperature
1 cup granulated sugar
1 egg
2 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
Preheat oven to 350F. To make filling, finely grate 2 teaspoons peel
from lemon and squeeze out 2 tablespoons juice, (or use 2 ½ tablespoons of pure
lemon extract). Stir lemon peel and juice with blueberries in a saucepan set
over medium heat. Cook, uncovered and stirring often, until berries release a
little juice and just start to bubble, from 6 to 8 minutes.
Meanwhile, in a small bowl, use a fork to stir 2/3 cup brown sugar and
1/3 cup granulated sugar with cornstarch. When berry mixture in saucepan is
juicy, remove from heat. Stir in sugar mixture and 1 tablespoon butter. Set
saucepan on a rack to cool slightly while making base.
To make base, in a large mixing bowl, beat 1 cup butter with 1 cup sugar and egg until well combined. In another
bowl, use a fork to stir flour with baking powder and salt. Stir into butter
mixture with a wooden spoon or rubber spatula until sticky crumbs form. Turn
two-thirds of crumb mixture into an ungreased 9×13 inch baking dish. Lightly
pat down base to form an even layer.
Stir warm berry filling, then spread over top. Using your fingers,
break up remaining crumb mixture while evenly sprinkling over top of berry
filling. Do not press down. Bake in centre of 350F oven until golden and
bubbly, from 35 to 40 minutes. Place on a rack. Serve warm as a slightly runny
dessert with a scoop of vanilla ice cream. Or cool completely before cutting
into squares. For sharpest edges, refrigerate before cutting. Store squares,
covered in the refrigerator, for up to 3 days or freeze.
Refrigerate in pan, then cut into small squares. Pop each square into a
small muffin cup paper liner. Transport in a single layer in a sealed plastic
container, then arrange, still in paper liners, on a large serving platter.
A Berry is a Berry until it is enjoyed by family, friends or
yourself. - Bird
