South Alder Farms - Berry Recipes

Fresh Gooseberry Pie

3 cups fresh gooseberries
1 1/2 cups sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. salt

Stem and wash gooseberries. Crush 1/2 cup. Mix with sugar, tapioca and salt. Cook and stir until bubbly. Cook 2 minutes more. Add remaining whole berries. Fill 9" pie pastry, dot with butter. Adjust top crust, cutting slits for escape of steam. Seal. Bake at 400 for 35 minutes.

Red & Black Fruit Salad

1/3 cup granulated sugar
1/3 cup water
1/3 cup orange juice
1 tbsp. coarsely grated orange rind
1/2 cup black currants, toped and tailed
1 1/2 cups blackberries or black raspberries
1 1/2 cups blueberries
1 1/2 cups sweet cherries, pitted
1/2 cup red currants, stemmed

In saucepan, combine sugar, water, orange juice and rind; bring to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer for 3 minutes. Add black currants to pan; poach for 2 minutes. Using slotted spoon remove black currants to large serving bowl. Let syrup cool.
Add blackberries, blueberries, cherries and red currants to bowl. Pour in syrup and toss gently to mix. Cover and refrigerate until cool. Serve with vanilla ice cream, thick cream or frozen yogurt.

Very Berry Jam

2 cups black currants
1 cup water
2 cups gooseberries, topped and tailed
2 cups red currants, stemmed
2 cups raspberries
2 cups strawberries, sliced
6 cups granulated sugar

In saucepan, bring black currants and water to a boil. Cover, reduce heat and simmer 10 minutes. Puree in a sieve and place puree in a jam pan or large saucepan. Add all remaining fruit and stir. Cover and simmer over medium heat, for 10 minutes, stirring periodically.
Prepare eight 8 oz jars. Stir in sugar, increase heat to high and boil until set, about 10 minutes, stirring constantly. Remove from heat and skim. Stir for 5 minutes, then ladle into jars, leave 1/2 inch top space. Let cool for 10 minutes. Seal with paraffin wax. Add lids, label and store in a cool dark, dry place.

Lemon Blueberry and Chicken Salad

2 cups blueberries
3/4 cup low-fat lemon yogurt
3 tbsp. reduced-calorie mayonnaise
1 tsp. salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper

Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions, celery and bell pepper; mix gently. Cover and refrigerate to let flavours blend, at least 30 minutes.
Serve over endive or other greens garnished with reserved blueberries and lemon slices , if desired.

Brown Butter Blackberry Charlotte

5 cups blackberries
20 Lady Fingers
1/4 cup brown sugar
3 eggs
1 cup sugar
1/2 cup flour
1/2 cup unlalted butter
1/2 tsp. vanilla extract
Whipped cream for garnish

Butter an 8" round, 3" deep baking dish and arrange lady fingers on the bottom and around the sides. Fill with berries and set aside. Whisk together the eggs, sugar and flour. Heat butter over medium beat until the butter foams and turns a nutty brown. Remove butter from heat and poor slowly into the egg mixture, stirring continuously. Add vanilla extract. Pour the mixture over berries. Preheat oven to 350F and cook 45 minutes. The top should be crusty and the inside smooth but not runny. Let cool, serve with whipped cream.

Bumbleberry Pie

Filling:
2 cups thinly sliced apples
1 cup each fresh raspberries, blueberries, blackberries, sliced strawberries
2 tbsp. lemon juice
¾ cup sugar
6 tbsp. all-purpose flour
¼ teaspoon cinnamon

Pastry for double-crust 9 inch pie

Glaze:
1 egg yolk, 2 tsp. water, sugar

Preheat oven to 425' F

In large bowl, combine apples and berries. Sprinkle with lemon juice. Mix together sugar, flour and cinnamon. Add to fruit, stir gently to mix. Roll out ½ of pastry and fit into pie plate, Fill with fruit mixture. Roll out remaining pastry for top crust (plain or lattice). Place over fruit. Seal edges and flute and cut several slits in top crust if not lattice.

Glaze: Beat together egg yolk and water with a fork, brush over top crust, sprinkle with sugar. Bake in 425' oven for 15 minutes, reduce heat to 350' and bake for 35 - 40 minutes or until golden brown. Let cool on rack.

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