Country Jam
8 oz raspberries
8 oz small red gooseberries
8 oz red currants
8 oz rhubarb
2 lb. sugar
Put raspberries in a pan. Strip currants from their strings and
add to pan. Top and tail gooseberries and cut the rhubarb into small
pieces. Put into pan. Simmer the fruit until it is all soft
and the juices have run out. Stir in sugar until dissolved.
Boil vigorously to setting point. Stir well and ladle into jars.
Raspberry-Blackberry Gratin
3 large egg yolks
1 tbsp. water
1/2 cup sugar
1/2 cup Framboise
2 cups heavy cream
3 cups raspberries
3 cups blackberries
Combine egg yolks, water and sugar in double boiler over simmering
water. Whisk constantly until mixture is foamy and begins to thicken
slightly, 2-3 minutes. Remove from heat and strain into 2-quart
metal bowl. Stir in framboise, cover and refrigerate for at least 4
hours.
Preheat broiler
Whip cream until stiff peaks form. Gently fold the cream into the
chilled custard. Scatter the berries over the bottom of a 2-quart
baking dish with at least 1-inch sides. Gently pour custard over
berries.
Broil 3-4 inches from broiler until top is browned and bubbling, 1-2
minutes. Serve immediately.
Gooseberry Crunch
Crumb Topping:
1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1/2 cup soft butter
1 tsp. cinnamon
Fruit Mixture:
3-4 cups gooseberries
1 cup sugar
2 tbsp. cornstarch
1 tsp. vanilla
1 cup water
Mix together crumb topping until crumbly. Press half of crumbs
into 9" greased pan. In saucepan combine sugar, cornstarch,
water and vanilla. Bring to a boil, add fruit and cool until clear
and thick. Pour over crumb mixture and top with remaining crumbs.
Bake in 350'F oven for 45 minutes or until brown. Cut into squares,
serve warm with whipped cream.
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Blackberry and Raspberry
Tart
1 1/2 cups flour
1 cup fine yellow cornmeal
1/2 tsp. salt
1 tsp. baking powder
1 stick unsalted butter, at room temp.
3/4 cup sugar
1/2 tsp. vanilla extract
1 tbsp. lemon zest
1 whole egg plus 1 egg yolk
1 tbsp. water
4 oz. cream cheese, softened
1/4 cup whipping cream
1/3 cup plus 1 tbsp. powdered sugar
1/4 tsp. vanilla extract
4 oz. fresh mascarpone cheese
2 cups raspberries and/or blackberries washed and well drained
Preheat the oven to 350'F. In a medium bowl, combine the flour,
cornmeal, salt and baking powder. In the bowl of a food processor place the butter and sugar. Cream until light and fluffy.
Add the vanilla, lemon zest, eggs and water. Pulse until well blended.
Transfer the mixture to the bowl containing the dry ingredients. Stir until
well mixed. Wrap in waxed paper. Refrigerate for 30 - 60 minutes.
Divide dough in half (freeze half for
another time). Knead the dough 4 to 5 times on a lightly floured surface. Roll dough into a 10-inch circle, about 1/4-inch thick.
Place in a 9-inch tart pan with a removable bottom. Lightly press dough
into pan. Cover the dough
with aluminum foil and fill with 2 cups of pie weights. Bake for 20 minutes. Remove foil and pie weights and bake for
an additional 12 minutes, or until the crust browns slightly. Remove from
the oven. Let cool for 5 minutes. Carefully remove the outside ring of
the pan. Slip the tart shell off the
metal bottom and transfer to a cooling rack. Let cool for 30 minutes.
Place cooled tart shell on a serving plate and cover with plastic wrap
until ready to fill. In a large bowl, place cream cheese, whipping cream,
powdered sugar and vanilla. Beat until fluffy. Fold in the mascarpone. Spread the filling into the
cooled tart crust. Top filling with berries and refrigerate
for 30 minutes. Serves 6 to 8
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Blueberry Sauce
2 cups fresh or frozen blueberries, thawed if necessary
¼ cup each orange juice and water
2 tbsp. sugar
1 tbsp. cornstarch
¼ tsp. grated orange peel
1/8 tsp. ground nutmeg
Dash salt
Combine all ingredients in saucepan. Cook and stir over medium heat 4 - 5 minutes or until thickened. Makes about 2 cups. Delicious on pancakes, waffles, ice cream, pound or angel food cakes.
Blueberry Chutney
4 cups fresh or frozen blueberries
1 can (16 oz) whole berry cranberry sauce
¼ cup sugar
3 tbsp. balsamic vinegar
1-1/2 tsp. grated orange peel
1 tsp. ground ginger
¼ to ½ tsp. rushed red pepper
¼ tsp. ground black pepper
In medium non-reactive saucepan combine all ingredients and bring to a boil. Boil uncovered, stirring frequently, until slightly thickened, 15
- 20 minutes. Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturers directions, or place in covered plastic containers and freeze. Goes nicely with roasted or grilled turkey, chicken or pork. Makes 3 cups.
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