Berries
Berries always seem to be a summer food. Add to that the fact that they tend to be yummy makes them even better. Then add dessert to the mix, definintely great.
To that end, here are six berry desserts to help you through the day, including Raspberry Chill and a Mascarpone Berry Bowl. Enjoy!
FRUITY ICE CREAM SODAS
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Using homemade berry or cherry syrup adds a colorful, fruity take on the usual chocolate or vanilla ice cream soda. Feel free to play with the different combinations of syrup and ice cream. Some great ones include chocolate ice cream or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; and vanilla or strawberry ice cream with raspberry syrup. A froth of whipped cream on top makes them even more ethereal."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 servings
This was featured in "The Best Summer Desserts Are the Classics," and can be viewed online at https://cooking.nytimes.com/recipes/1024312-fruity-ice-cream-sodas. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Berry Syrup
20 ounces (about 4 to 5 cups) fresh or frozen berries or cherries (pitted sweet cherries, raspberries, blackberries or blueberries)
3/4 to 1 cup granulated sugar
1 to 3 teaspoons fresh lemon juice or balsamic vinegar, more to taste
Whipped cream (optional)
For Assembly
1 to 2 liters plain seltzer
1 to 2 pints ice cream
Preparation
In a large saucepan, heat berries (or cherries) and sugar over medium heat (use 3/4 cup sugar for cherries or blueberries, and 1 cup for raspberries or blackberries). Bring to a simmer and let cook, stirring occasionally, for 5 to 7 minutes, or until the syrup is thick and the fruit has begun to fall apart. Use a fork or potato masher to mash the fruit thoroughly.
Place a fine sieve over a bowl and strain the syrup, using a flexible spatula to push the purée through the sieve. Stir in lemon juice (or vinegar), starting with a teaspoon and adding more to taste. The syrup should be tangy-sweet.
Fill the bottoms of 4 tall glasses with syrup and stir in seltzer until the glass is two-thirds of the way full. Add scoops of ice cream to fill the glass, stir and top with whipped cream, if using. Serve immediately with a straw.
GINGER-LEMON-BLUEBERRY PIE
This is from Pillsbury, and begins, "Directions for this luscious pie specify cooling two hours before slicing, which gives the filling time to firm up a little for neater cutting. If you absolutely can't wait, serve the pie in shallow soup bowls and be ready with a large spoon to ladle up every last bit of the filling!"
Prep Time: 20 minutes; Total Time: 3 hours 5 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 teaspoons sugar
1 teaspoon half-and-half
Filling
5 cups fresh blueberries
1/2 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Directions
Heat oven to 400°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle top of crust with 1-1/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 4-1/2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
RASPBERRY CHILL
This is from the May, 2004 issue of Vegetarian Times, page 26. It begins, "This snappy, user-friendly recipe comes together in just minutes, providing a cooling bite for a heated main course. To gild the lily, garnish this sweet with fresh raspberries since they are coming into season. Offer this with a fruity herbed tea and vanilla cookies." Makes 4 servings
You can view this online at https://www.vegetariantimes.com/recipes/raspberry-chill/.
Ingredients
2 cups frozen raspberries
1 1-lb. pkg. lite silken tofu
1/4 cup vanilla soymilk
1/4 cup brown rice syrup
1 pint fresh raspberries for garnish
1/2 cup crushed pecans for garnish
Directions
Put frozen raspberries, tofu, soymilk and brown rice syrup in blender, and process until smooth. 2. Pour or spoon into serving dish or individual compotes, and garnish with raspberries and pecans before serving.
MASCARPONE BERRY BOWL
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 2 to 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mascarpone-berry-bowl-12343050.
Ingredients
1 cup mixed berries, such as blueberries, blackberries and raspberries
1 lemon, zested and juiced
5 tablespoons honey
One 8-ounce container mascarpone
2 tablespoons heavy cream
Splash of vanilla extract
Fresh mint leaves, for serving
Biscotti, for serving
Directions
Mix the berries, lemon zest and juice and 2 tablespoons of the honey in a bowl; set aside.
In a separate bowl, add the mascarpone, heavy cream, vanilla and remaining 3 tablespoons honey. Using a hand mixer, whip together until light and fluffy.
Divide the sweetened mascarpone among 4 serving bowls. Use the bottom of a spoon to create a well in the middle of each mascarpone mound. Spoon the berry mixture into each well. Garnish with a sprig of mint on top of the berries and a biscotti on the side.
CHERRY PIE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this classic and adaptable cherry pie recipe, you can use either sour cherries or sweet ones, fresh or frozen. Lemon zest and juice are mixed with the sweet cherries to add brightness and tang. But you can skip this step with sour cherries, which have their own natural acidity. Serve this pie warm or at room temperature, preferably within 24 hours of baking for the flakiest crust. Ice cream or whipped cream are optional, but very nice with the syrupy filling."
Time: About 2 hours, plus 3 hours' chilling and cooling; Yield: 8 servings
This was featured in "A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be", and can be viewed online at https://cooking.nytimes.com/recipes/1024323-cherry-pie.
Ingredients
For the Pie Dough
2-1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
3 to 7 tablespoons ice water, plus more as needed
For the Filling
1/2 to 1 cup granulated sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon ground cinnamon or cardamom
2 pounds sour or sweet cherries (about 6 cups), pitted (or 20 ounces pitted frozen cherries)
1 lemon (optional)
3 tablespoons heavy cream
Demerara sugar, for sprinkling
Directions
Make the crust: In a large mixing bowl or the bowl of a food processor, whisk or pulse together the flour and salt. Add the butter.
If using a bowl, toss with your hands until the butter pieces are well coated with flour. Cut the butter into the flour by pressing the pieces between your fingertips, flattening the cubes into big flakes and continuing to toss them in the flour to recoat the flakes. If using a food processor, pulse butter into the flour until the pieces are about the size of lima beans.
Mix or pulse in 3 tablespoons ice water, tossing it with the flour in the bowl if working by hand. Continue to add ice water, 1 to 2 tablespoons at a time, pulsing briefly or tossing well, until the dough begins to come together. Press the dough together if working by hand.
Form the dough into two disks about 1-inch thick. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days before using. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator.)
Heat oven to 425 degrees. Place a baking sheet on the bottom rack.
Make the filling: In a bowl of a food processor (you don’t have to wash it out if you used it for the dough), combine sugar (use 1/2 cup for sweet cherries and up to 1 cup for sour cherries), tapioca (use more for a thicker, solid filling, and less for looser, juicier filling), and cinnamon or cardamom. Run the motor until tapioca is finely ground.
Place cherries in a large bowl, and add sugar and tapioca mixture. Toss gently to combine. If using sweet cherries, zest the lemon into the bowl, then squeeze in the juice and toss well. (Sour cherries don’t need the extra acidity, so skip this if using.)
Using a rolling pin, roll out one disk of the dough on a lightly floured surface and into a 12-inch round, about 3/8-inch thick. Fit the dough into a 9-inch pie plate, preferably metal for the crunchiest crust. Roll remaining dough for the top crust into an 11-inch round.
Pour the cherry mixture into the crust and top with the remaining round of dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or press down with the tines of a fork. Cut a few steam vents in the center of the pie.
Brush the top crust with cream and sprinkle generously with Demerara sugar. Carefully place pie on the hot baking sheet in the oven. Bake until the crust is dark golden brown and the filling bubbles up, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing the filling to set before serving.
To that end, here are six berry desserts to help you through the day, including Raspberry Chill and a Mascarpone Berry Bowl. Enjoy!
FRUITY ICE CREAM SODAS
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Using homemade berry or cherry syrup adds a colorful, fruity take on the usual chocolate or vanilla ice cream soda. Feel free to play with the different combinations of syrup and ice cream. Some great ones include chocolate ice cream or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; and vanilla or strawberry ice cream with raspberry syrup. A froth of whipped cream on top makes them even more ethereal."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 servings
This was featured in "The Best Summer Desserts Are the Classics," and can be viewed online at https://cooking.nytimes.com/recipes/1024312-fruity-ice-cream-sodas. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Berry Syrup
20 ounces (about 4 to 5 cups) fresh or frozen berries or cherries (pitted sweet cherries, raspberries, blackberries or blueberries)
3/4 to 1 cup granulated sugar
1 to 3 teaspoons fresh lemon juice or balsamic vinegar, more to taste
Whipped cream (optional)
For Assembly
1 to 2 liters plain seltzer
1 to 2 pints ice cream
Preparation
In a large saucepan, heat berries (or cherries) and sugar over medium heat (use 3/4 cup sugar for cherries or blueberries, and 1 cup for raspberries or blackberries). Bring to a simmer and let cook, stirring occasionally, for 5 to 7 minutes, or until the syrup is thick and the fruit has begun to fall apart. Use a fork or potato masher to mash the fruit thoroughly.
Place a fine sieve over a bowl and strain the syrup, using a flexible spatula to push the purée through the sieve. Stir in lemon juice (or vinegar), starting with a teaspoon and adding more to taste. The syrup should be tangy-sweet.
Fill the bottoms of 4 tall glasses with syrup and stir in seltzer until the glass is two-thirds of the way full. Add scoops of ice cream to fill the glass, stir and top with whipped cream, if using. Serve immediately with a straw.
GINGER-LEMON-BLUEBERRY PIE
This is from Pillsbury, and begins, "Directions for this luscious pie specify cooling two hours before slicing, which gives the filling time to firm up a little for neater cutting. If you absolutely can't wait, serve the pie in shallow soup bowls and be ready with a large spoon to ladle up every last bit of the filling!"
Prep Time: 20 minutes; Total Time: 3 hours 5 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 teaspoons sugar
1 teaspoon half-and-half
Filling
5 cups fresh blueberries
1/2 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Directions
Heat oven to 400°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle top of crust with 1-1/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 4-1/2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
RASPBERRY CHILL
This is from the May, 2004 issue of Vegetarian Times, page 26. It begins, "This snappy, user-friendly recipe comes together in just minutes, providing a cooling bite for a heated main course. To gild the lily, garnish this sweet with fresh raspberries since they are coming into season. Offer this with a fruity herbed tea and vanilla cookies." Makes 4 servings
You can view this online at https://www.vegetariantimes.com/recipes/raspberry-chill/.
Ingredients
2 cups frozen raspberries
1 1-lb. pkg. lite silken tofu
1/4 cup vanilla soymilk
1/4 cup brown rice syrup
1 pint fresh raspberries for garnish
1/2 cup crushed pecans for garnish
Directions
Put frozen raspberries, tofu, soymilk and brown rice syrup in blender, and process until smooth. 2. Pour or spoon into serving dish or individual compotes, and garnish with raspberries and pecans before serving.
MASCARPONE BERRY BOWL
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 2 to 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mascarpone-berry-bowl-12343050.
Ingredients
1 cup mixed berries, such as blueberries, blackberries and raspberries
1 lemon, zested and juiced
5 tablespoons honey
One 8-ounce container mascarpone
2 tablespoons heavy cream
Splash of vanilla extract
Fresh mint leaves, for serving
Biscotti, for serving
Directions
Mix the berries, lemon zest and juice and 2 tablespoons of the honey in a bowl; set aside.
In a separate bowl, add the mascarpone, heavy cream, vanilla and remaining 3 tablespoons honey. Using a hand mixer, whip together until light and fluffy.
Divide the sweetened mascarpone among 4 serving bowls. Use the bottom of a spoon to create a well in the middle of each mascarpone mound. Spoon the berry mixture into each well. Garnish with a sprig of mint on top of the berries and a biscotti on the side.
CHERRY PIE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this classic and adaptable cherry pie recipe, you can use either sour cherries or sweet ones, fresh or frozen. Lemon zest and juice are mixed with the sweet cherries to add brightness and tang. But you can skip this step with sour cherries, which have their own natural acidity. Serve this pie warm or at room temperature, preferably within 24 hours of baking for the flakiest crust. Ice cream or whipped cream are optional, but very nice with the syrupy filling."
Time: About 2 hours, plus 3 hours' chilling and cooling; Yield: 8 servings
This was featured in "A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be", and can be viewed online at https://cooking.nytimes.com/recipes/1024323-cherry-pie.
Ingredients
For the Pie Dough
2-1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
3 to 7 tablespoons ice water, plus more as needed
For the Filling
1/2 to 1 cup granulated sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon ground cinnamon or cardamom
2 pounds sour or sweet cherries (about 6 cups), pitted (or 20 ounces pitted frozen cherries)
1 lemon (optional)
3 tablespoons heavy cream
Demerara sugar, for sprinkling
Directions
Make the crust: In a large mixing bowl or the bowl of a food processor, whisk or pulse together the flour and salt. Add the butter.
If using a bowl, toss with your hands until the butter pieces are well coated with flour. Cut the butter into the flour by pressing the pieces between your fingertips, flattening the cubes into big flakes and continuing to toss them in the flour to recoat the flakes. If using a food processor, pulse butter into the flour until the pieces are about the size of lima beans.
Mix or pulse in 3 tablespoons ice water, tossing it with the flour in the bowl if working by hand. Continue to add ice water, 1 to 2 tablespoons at a time, pulsing briefly or tossing well, until the dough begins to come together. Press the dough together if working by hand.
Form the dough into two disks about 1-inch thick. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days before using. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator.)
Heat oven to 425 degrees. Place a baking sheet on the bottom rack.
Make the filling: In a bowl of a food processor (you don’t have to wash it out if you used it for the dough), combine sugar (use 1/2 cup for sweet cherries and up to 1 cup for sour cherries), tapioca (use more for a thicker, solid filling, and less for looser, juicier filling), and cinnamon or cardamom. Run the motor until tapioca is finely ground.
Place cherries in a large bowl, and add sugar and tapioca mixture. Toss gently to combine. If using sweet cherries, zest the lemon into the bowl, then squeeze in the juice and toss well. (Sour cherries don’t need the extra acidity, so skip this if using.)
Using a rolling pin, roll out one disk of the dough on a lightly floured surface and into a 12-inch round, about 3/8-inch thick. Fit the dough into a 9-inch pie plate, preferably metal for the crunchiest crust. Roll remaining dough for the top crust into an 11-inch round.
Pour the cherry mixture into the crust and top with the remaining round of dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or press down with the tines of a fork. Cut a few steam vents in the center of the pie.
Brush the top crust with cream and sprinkle generously with Demerara sugar. Carefully place pie on the hot baking sheet in the oven. Bake until the crust is dark golden brown and the filling bubbles up, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing the filling to set before serving.
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