End-of-summer berry extravaganza

It's not too late to enjoy the bounty of summer berries.

While they are delicious right off the vine, here are a few other ideas.


from saveur.com

2 cups blackberries

3⁄5 cup sugar

1⁄8 tsp. salt

1⁄4 cup cornstarch

2 tbsp. lemon juice

1⁄2 cup whipped cream, for serving

Boil blackberries, sugar, salt, and 2 Tbsp. water in a 4-qt. saucepan over high; reduce heat and simmer 5 minutes. Strain, reserving solids. Return syrup to pan and bring to a boil. Whisk cornstarch and 1¼ cup water in a bowl until combined and whisk into syrup; cook, whisking constantly, until a thick pudding forms, 6 to 8 minutes. Remove from heat; add lemon juice and chill. Serve with reserved berries and whipped cream.


from saveur.com

12 tbsp. unsalted butter, softened

3⁄4 cup packed light brown sugar

2 cups blueberries

1 1⁄2 cups all-purpose flour

2 tsp. baking powder

1⁄4 tsp. kosher salt

1 cup granulated sugar

2 tsp. vanilla extract

2 large eggs, separated

1⁄2 cup whole milk

1⁄2 tsp. cream of tartar

Whipped cream and freshly grated nutmeg, to garnish

Heat oven to 350 degrees. In a small saucepan, melt 4 tablespoons of the butter over medium heat. Stir in the brown sugar and cook until molten and partially dissolved. Pour the sugar into a 9-inch round cake pan, and then add the blueberries, spreading them evenly across the pan.

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, beat the remaining 8 tablespoons butters and the granulated sugar with a handheld mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the vanilla and egg yolks, and beat until evenly combined. Add the dry ingredients followed by the milk and beat on low speed until a smooth batter forms.

In a clean bowl, beat the egg whites and cream of tartar with a handheld mixer on medium-high speed until they form stiff peaks. Using a large rubber spatula, fold the egg whites into the cake batter until just combined, and then spread the batter over the blueberries in the pan, smoothing the top.

Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Transfer the cake to a rack and let cool for 5 minutes. Place a serving platter over the pan and invert the two together. Let the pan sit upside down on the platter for 5 minutes, and then remove the pan. Let the cake cool completely on the platter, and then spoon whipped cream over the cake and dust with grated nutmeg before serving.


from saveur.com

2 1⁄2 cups all-purpose flour

1 tsp. kosher salt

1 tsp. sugar

16 tbsp. unsalted butter, cubed and chilled

3 oz. goat cheese, softened

1⁄3 cup strawberry jam

1 egg, lightly beaten

2 cups confectioners' sugar

1⁄4 cup finely chopped strawberries

Pulse flour, salt and sugar in a food processor. Add butter and continue to pulse until the mixture resembles coarse sand. With the motor running, add 6 tbsp. cold water and process until dough comes together, 30 seconds to 1 minute. Divide dough in half and form into disks; wrap disks separately in plastic wrap and refrigerate for 1 hour.

Heat oven to 425 degrees. On a lightly floured surface, roll 1 disk of dough into a 9" square. Cut into six 3-inch-by-41⁄2-inch rectangles; transfer to a parchment-lined baking sheet. Spread each rectangle with about 1 tbsp. goat cheese and top with 1 tbsp. jam, leaving a 1⁄2-inch border; set aside. Repeat rolling and cutting with remaining disk of dough and lightly prick dough with a fork. Brush edges of dough around cheese and jam with beaten egg and top with pricked dough rectangles. Using the tines of a fork, press edges to seal. Bake until puffed and golden, about 15 minutes. Transfer tarts to a baking sheet with a wire rack; let cool completely.

Whisk confectioners' sugar, strawberries and 2 tbsp. water until smooth. Drizzle over tops of poptarts and let sit until glaze is completely set.


from tasteofhome.com

11⁄2 cups all-purpose flour

1⁄4 cup sugar

11⁄2 teaspoons baking powder

1⁄8 teaspoon salt

1⁄2 cup cold butter, cubed

1 egg

1⁄4 cup milk


1 cup sugar

2 tablespoons quick-cooking tapioca

2 cans (15 ounces each) gooseberries, drained


1 tablespoon milk

3 tablespoons sugar

1⁄2 teaspoon cinnamon

In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.

For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-inch square. Place one portion in the bottom a greased 8-inch square baking dish. Top with filling and remaining pastry.

Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375 degrees for 30 to 35 minutes or until lightly browned. Serve warm.

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