Very berry season
July 28, 2011By Ginger Isham
I’d give anything for a 30-degree temperature so I could make a fresh berry pie! For now I will settle for berries on my cereal and ice cream. If by chance you wish to do some baking/cooking, try the following:
Raspberry refresher drink
8 cups raspberries, fresh or frozen
1 1/2 cups sugar
2/3 cup cider vinegar
1/2 cup water
2 liters of ginger ale, chilled
2 cups cold water
Crush berries in a saucepan and stir in sugar, vinegar and water. Bring to a boil and simmer uncovered for about 20 minutes. Strain to remove seeds. Put in refrigerator and, when ready to use, stir in ginger ale and water.
Makes about 3 quarts.
1 1/2 cups fresh or frozen raspberries
1/4 cup raspberry jam with no sugar added
1 tablespoon honey or maple syrup
1/2 to 3/4 teaspoon vanilla
Pinch of allspice
Puree raspberries and strain to remove seeds. Return to food processor and add rest of ingredients and puree until smooth. Drizzle over your favorite brownies or frozen yogurt/sorbet.
Greek style blueberry pie
Pie pastry for a 9-inch pie shell
1/2 cup finely chopped walnuts or nuts of your choice
3 tablespoon honey or maple syrup
1 package cream cheese (8-ounce size)
2 tablespoons fresh lemon juice
1 tablespoon grated lemon rind
1/4 teaspoon allspice
1 cup unflavored yogurt
1 1/2 cups fresh blueberries
Add nuts to pie pastry and roll out to fit 9-inch pie plate. Prick in few places and bake 10 to 12 minutes on 450 degrees and cool. Cream honey and cream cheese, add lemon juice, rind and allspice. Blend. Fold in yogurt gradually. Fold in blueberries. Pour into cooled crust and chill for 24 hours before serving.
Hint — if you have crushed raspberries that have been sitting, put in a saucepan with a little water and cook a few minutes. Strain. Add juice to ice tea with maple syrup or honey as a sweetener. Add fresh mint or a lemon slice. Delicious!
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.