berry

Strawberry-Granola Crisp recipe | Epicurious.com

Tbsp. raw sugar

lemon juice

cornstarch

Kosher salt

olive oil

Tbsp. maple syrup

oats

almonds

unsweetened shreddedcoconut

all-purpose flour

yogurt,

Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer. 

Lemon Blueberry Ricotta Pound Cake

(250 g) all purpose flour

baking powder

salt

(1 1/2 sticks) unsalted butter, room temperature

sugar (300 g)

eggs, room temperature

vanilla extract

lemon zest

(140 g) blueberries

"Can I substitute 1 cup of raspberries  Since I Only have 1\/2 cup of blueberries?"

"It was stupendous- the softest, crumbly cake I have ever baked with the fresh blueberries giving the right amount of tang! Very precise instructions. This is sure shot party idea. Thanks!"

Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter.

Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.
 
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Add dry ingredients, then blueberries: Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.
After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Cool: Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.
Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

"I'm a rookie baker from Manila. I happen to have a leftover kesong puti, (a local unaged cheese) so I looked for a recipe that could use it. I also used dried wild blueberries which is very expensive here, so I just used 1 cup.  The cake turned out great especially the texture, I just wish it was more lemony and a bit less sweet. Any suggestion?"

"This cake turned out great.  I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature.   Instead of of a loaf pan I used a springform pan and love the way it turned out.  There was a suggestion to tent the cake with foil after 40 minutes which I did as a precaution.  Also it was baked on a baking sheet to help keep the bottom from getting too brown.  This recipe is a keeper."

"Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! Thank you for the bit about looking like the ingredients were separating...I thought maybe one of my ingredients wasn’t fresh as that was taking place. There is a lot to be said for reading the recipe through before beginning! Next time I will read all of the reviews too. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan. Happy  to not have those drips on my oven interior. Next time I will scoop out a couple of muffins, then make the loaf. Things I did differently 1. because I only had salted butter was to reduce my salt to 1\/4 tsp. 2. In addition to the vanilla, I added 1\/8 tsp lemon extract as I wasn’t sure the zest would be enough. I love a lemony pop!  It is cooling for 15 min before I attempt to remove it from the pan. ...reveal...well it’s not my prettiest cake...as it overflowed the pan it stuck to the pan’s edge and as I tried to pry it out it broke off the cake’s  corners...I’ll cut those away for me and share slices from the middle☺️The cake is light and so delicious! I will make it again and have a loaf cake AND 2 muffins. thank you for sharing your recipe!"

Crème Brûlée with Berries recipe | Epicurious.com

whipping cream

vanilla bean, split lengthwise

sugar

berries

(packed) golden brown sugar

raspberry liqueur (optional)

Lemon Meringue Blueberry Pie

(1 1/2 sticks) unsalted butter,

heavy whipping cream

blueberries (from two 1/2-pint containers), divided

lemon peel

cinnamon

all purpose flour

Tender Pie Crust dough disk

Bon Appétit

Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. DO AHEAD Can be prepared 5 days ahead. Keep chilled.

Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.

Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. DO AHEAD Can be prepared 1 day ahead. Keep compote refrigerated.

Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.

Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. DO AHEAD Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.

To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Even easier: Just spoon dollops of fluffy meringue atop the pie.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Cranberry Pie

(1½ sticks) chilled unsalted butter, cut into pieces

vegetable shortening,

apple cider vinegar

(or frozen, thawed) cranberries, chopped

(or frozen, thawed) blueberries

(or frozen, thawed) raspberries

orange zest

egg,

sugar sugar

Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.

Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).

Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic; chill at least 1 hour.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.

Toss cranberries, blueberries, raspberries, and sugar in a large bowl. Let stand, tossing occasionally, until berries release their juices, 50–60 minutes.

Drain berries in a fine-mesh sieve over a bowl, reserving liquid. Set berries aside. Transfer liquid to a blender, add lemon juice, cornstarch, salt, 3 Tbsp. flour, and ¼ cup berries, purée until smooth. Transfer to a small saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer purée to a large bowl, stir in lemon zest, orange zest, and reserved berries and toss to combine.

Place a rack in lower third of oven and preheat to 375°. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill in freezer 15 minutes.

Meanwhile, roll out remaining disk of dough into a 14” round. Brush edge of dough in pie plate with beaten egg, then place dough round over filling. Trim overhang, fold edge of top crust underneath edge of bottom crust, and press together to seal; crimp edge.

Brush top crust with beaten egg and sprinkle edge with raw sugar. Cut vents in top crust. Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce heat to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 45–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

DO AHEAD: Pie can be baked 2 days ahead. Cover and chill.

<p>A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites</p>

Lemon syllabub

caster sugar

white wine

zest and juice from ½ lemon

almond thins or berries,to serve

<p>Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.</p>

Blueberry Lemon Oat & Thyme Smoothie  Recipe - (4.5/5)

almond milk

blueberries

juice from1 lemon (approx. 1/4 cup)

10-12 leaves of fresh thyme (2 pinches of dried ground thyme)

ice cubes

agave,

coconut oil

Mixed Berry Compote Recipe | Epicurious.Com

unsalted butter

brown sugar

berries (3/4 lb)

Streusel Topped Pear And Blueberry Pie Recipe | Epicurious.Com

(1 stick) chilled unsalted butter, cut into 1/2-inch pieces

(or more) ice water

pears

orange juice

Walnut-Streusel Topping

A delicious and simple berry hard cider recipe.

Berry Hard Cider Recipe

gal Apple Cider

tsp Yeast Nutrient

pack Nottingham Ale Yeast

lbs Mixed Berries

2.5 tsp Campden (for bottling)

2.5 tsp Sorbate (for bottling)

Sanitize Everything

Clean and sanitize all cider making equipment before starting.

Fill the Fermenter

Pour the Apple juice into the fermenting vessel.

Hydrometer Reading

Take a hydrometer reading to measure the gravity and record.

Add Nutrient

Pitch Yeast

Attach Airlock

Close the fermenter and install an airlock filled with sanitizer.

Ferment

Allow the cider to ferment in a cool and dark place for about two weeks.

Dry Hop

Pack the berries into a hop bag and place the bag into the fermenter for about a week.

Bottle

Easy to make blueberry frozen yogurt! Made with fresh or frozen blueberries. Lighter than ice cream and packs a blueberry flavor punch!

Blueberry Frozen Yogurt

blueberries (about 1 lb)

milk

"I used goat milk and only 1\/3 cup sugar. It came out gourmet and my three year old said \"this is the best ice cream ever.\" Thanks!"

"I made this the other day and it was delicious!  I went to get my ice cream maker and much to my dismay I couldn't find the freezer insert.  So I shook it and put it in the freezer and took it out several times to shake and mix...The texture was probably not as it should be but who cares, it tastes divine. Thanks!"

"Some people mentioned wanting dairy free or sugar free options. My aunt recently went sugar free (she has a big sweet tooth that was wrecking her health), and she found this awesome little mixer online that makes a fruit sorbet. All you do is freeze some berries and bananas, add them to the little ice cream maker, and it creates a frozen berry soft serve. There are a couple different brands - I think my aunt got the Yonanas ice cream maker. She loves it, and if you are Paleo or lactose intolerant, it makes a great alternative.\r\n\r\nThough your recipe does sound delicious. :)"

"Hi Elise! Can you please tell me what % of fat \"full fat yogurt\" is? I've looked on the web for guidelines, but it's confusing. I usually buy 2.5 % MF yogurt. Is that full fat? The frozen berry yogurt looks super. Thanks! Helen K, Burlington, Ontario."

"I made this yesterday. It was so easy and the flavor was wonderful. I would make it again, but I might strain it with a mouli grater because the blueberry skins were a little too chewy for my taste. My daughter and husband liked the chewy texture."

Cook blueberries with lemon juice, sugar, salt, cinnamon: Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved.
While the mixture is heating, use a potato masher to mash up the blueberries.
 
When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

Stir in yogurt, milk, then chill: Stir in the yogurt and milk until completely incorporated.

Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

Process in ice cream maker: Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes).
Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

Huckleberry Shrub

huckleberries (about 1 cup)

white wine vinegar

club soda

Place huckleberries in a 1-qt. jar. Bring sugar and vinegar to a boil in a small saucepan, stirring to dissolve sugar.

Pour hot vinegar mixture over berries and mix with a fork, crushing berries gently to release more flavor. Seal jar and store in a cool dark place 4 days.

Strain shrub through a fine-mesh sieve lined with cheesecloth into a clean jar; cover and chill. Check shrub every week or so until vinegar flavor mellows to your liking.

For each drink, combine 3 Tbsp. shrub with 1 cup club soda in a glass filled with ice. Taste and add more shrub if you like.

Do Ahead: Shrub can be made 6 months ahead. Keep chilled.

Love pie, but don't want to spend the time decorating the crust? A freeform mixed berry galette is the lazy cook’s easier version.

Mixed Berry Galette 

water

heavy cream

turbinado sugar

berries,

Combine flour and salt in a large mixing bowl.

Add the butter, and cut together with a pastry cutter, two knives, or your hands, until the mixture looks crumbly.

Stir in the water, a couple tablespoons at a time, until a dough forms. You may not need to use all of the water. Do not overmix.

Gently knead into a flat disc. Wrap and refrigerate for at least 30 minutes.

For the Crust:

In a bowl, lightly stir together the berries, sugar, flour, and lemon juice. Store in the fridge as you roll the pie dough.

For the Filling:

Divide dough into 8 equal pieces. Roll out each dough piece on a lightly floured surface to 1/4-inch thick small rounds, roughly 6 inches in diameter. Transfer dough rounds to baking sheets covered with parchment paper or a silicone mat.

Add a heaping 1/2 cup of the berry mixture to each round, leaving a 1 1/2-inch border around the edge. Fold up sides of dough over the filling, forming loose pleats.

Brush the outside edges of each galette with cream. Sprinkle the edges generously with turbinado sugar.

Bake 25-30 minutes until edges are golden brown. Let cool 5 minutes before transferring to plates.

To Assemble and Bake:

Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

Delightful Oregon marionberries, flaky puff pastry, indulgent cream cheese filling, &amp; so simple! You can &amp; MUST make yourself an easy marionberry Danish!

Easy Marionberry Danish

oz cream cheese (at room temperature)

(40 berries) frozen Oregon marionberries (blackberries

puff pastry

vanilla

eggs, divided (yolks and whites separated)

Flour, for work surfaces

Powdered sugar (optional, for topping)

Thaw puff pastry at room temperature for no...

Thaw puff pastry at room temperature for no more than 40 min. Sheets should still be cold when you begin working with them.

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Beat together cream cheese and sugar until smooth....

Beat together cream cheese and sugar until smooth. Add vanilla and egg yolks and and stir to combine.

Roll out puff pastry on a floured surface,...

Roll out puff pastry on a floured surface, and cut each sheet into four equal squares.

Make "L" shaped incisions in the corners of...

Make "L" shaped incisions in the corners of each square, ensuring that the incisions meet in the corners, but not in the center of the sides.

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