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Category: Desserts & Fruit

Mulberry-Mint Pops

Mulberry-Mint Pops

Mulberry-Mint Pops

 

3 C. mulberries (fresh or frozen)

10 fresh peppermint leaves

¼ C. lime juice

3 T. honey

about 1½ C. Greek yogurt

 

In a blender purée mulberries, mint leaves, lime juice, and honey until well blended and the mulberry seeds and mint leaves are crushed. Set aside this thick juice in a 16-ounce jar. To prepare the pops: Add 1 to 2 T. of mulberry juice to each mold and layer 1 tsp. of yogurt, then repeat. Always begin and end with the juice. Add the sticks or supports and freeze at least 6 hours or overnight. To release, run each popsicle under warm water just until it releases from the mold.

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

2 1⁄2 C. sliced rhubarb (fresh or frozen)

3⁄4 C. water

1⁄2 C. sugar

1 lemon, juice and zest of

1⁄4 tsp. cinnamon

2 C. raspberries (fresh or previously frozen, unsweetened)

 

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat. Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients& let cool.

Raspberry Cookies

Raspberry Cookies

Raspberry Cookies

 

2 C. all-purpose flour

½ C. granulated sugar

2 tsp. baking powder

½ C. salted butter , cubed

⅔ C. heavy whipping cream , plus more as needed

½ lemon , zested and juiced

1 C. roughly chopped frozen raspberries

 

1 C. powdered sugar

2 T. lemon juice

 

Preheat the oven to 350°F. Line a baking sheet with parchment paper.  In a large bowl, whisk together the flour, sugar, and baking powder. Mix butter in with a pastry cutter, whisk, or your hands until crumbly and combined.  Stir in heavy cream, lemon zest, and lemon juice just until combined and a thick dough forms. If the dough is too dry, add 1 more T. cream. Gently fold or press in raspberries. Using a large cookie scoop, spoon dough 2 inches apart onto the baking sheet. Bake 12 to 15 minutes, or until lightly golden around the edges. Let cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.  In a medium bowl, stir together powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Enjoy!

Baklava Rolls

Baklava Rolls

Baklava Rolls

 

1 C. roasted unsalted pistachios meat.

1 -2 teaspoons orange blossom water

3 Tablespoons simple syrup

½ 1lb package of phyllo dough, about 18 sheets.

½ C. unsalted butter melted

For the Syrup Ingredients:

1 C. sugar.

½ C. water.

½ teaspoon lime juice.

¼ C. honey.

½ teaspoon vanilla extract.

 

In a saucepan over medium heat, combine syrup ingredients until it boils, reduce heat and simmer for 10 minutes. Set aside to cool completely.  In your food processor, pulse the pistachios until finely ground. Add simple syrup and the orange blossom water to the pistachios and mix well until you get a sticky coarse paste. Preheat oven to 320F. On a clean working surface, take two sheets of phyllo dough out, brush lightly with melted butter using pastry brush. Spoon about 1 ½ Tablespoons of the filling and form a log on the short side of the sheet and roll all the way through. Brush the finished roll with more butter and place in a baking sheet. Bake in oven until top is golden brown, about 40 minutes depending on your oven. Pour ½ to 1 C. of simple syrup over and let it cool completely, preferable overnight if you can. Take phyllo cigars out, cut into 2 or 4 equal parts. Serve and enjoy!.

Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

Pistachio Lemon Cake with Strawberry + Basil Salsa

 

Makes 1 (9½-inch round) cake

 

2 sticks/8 ounces butter, room temperature plus more for greasing the pan

Zest of 1 lemon

1 C. sugar

3 eggs, room temperature

1 tsp. vanilla

1 ½ C. flour

1 tsp. baking powder

¼ tsp. sea salt

1 C. ground pistachios (see note)

Powdered sugar, for dusting (optional)

Strawberry + Basil Salsa (recipe follows)

 

Preheat the oven to 350°F and line the bottom of a 9½-inch round pan with parchment paper. Grease the bottom and sides with butter. Cream the butter in a mixer until it’s light in color and fluffy, about 2 to 3 minutes. Rub the lemon zest into the sugar to release its oils. Add this to the butter and mix another minute. Add the eggs to the mixture one at a time, beating for 2 minutes each. Mix in the vanilla. Whisk together the flour, baking powder and salt and add this to the bowl all at once. Mix gently, being careful to not overmix. Add the ground pistachios. Pour the batter into your pan and bake for 30 to 40 minutes or until a tester comes out clean. Let cool in the pan on a rack, then turn it out to serve. Dust with powdered sugar before serving if you’d like—the cake doesn’t really need it because it’s sweet enough, but the powdered sugar makes it extra pretty. Serve with Strawberry + Basil Salsa on the side. Note: To make ground pistachios, simply put shelled, unsalted pistachios in your blender or food processor and pulse until finely ground.

 

Strawberry + Basil Salsa

 

1 pound strawberries, hulled (see note)

⅓ C. sugar (or more, depending on sweetness of your berries)

4 large basil leaves

1 T. fresh lemon juice

 

Slice and chop the strawberries into a ¼-inch dice and toss into a medium bowl with the sugar. Finely chop the basil and add this to the bowl along with the lemon juice. Taste and adjust as needed. Let rest for a half-hour before serving. Note: Don’t throw those strawberry tops in the trash! Put them in a pitcher of water and store in the fridge—and you’ve got strawberry water.

Mojito Marinated Fruit

Mojito Marinated Fruit

Mojito Marinated Fruit

 

2/3 C. sugar

1/3 C. water

1/2 C. light rum

2 T. lime juice

1 tsp. grated lime zest

2 C. each cantaloupe, honeydew and seedless watermelon balls or chunks

2 C. cubed fresh pineapple

3 mint sprigs

Fresh mint leaves, optional

 

In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely. In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight. Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint

Lemon Mousse Cheesecake with Macerated Strawberries

Lemon Mousse Cheesecake with Macerated Strawberries

Lemon Mousse Cheesecake with Macerated Strawberries

 

2 C. halved strawberries

1/2 C. sugar

 

CHEESECAKE

5 T. butter, melted

2 C. vanilla wafer or graham cracker crumbs

3 8-ounce packages cream cheese

4 eggs

1 1/3 C. sugar, divided

juice of 2 lemons, about 1/4 cup

2 T. flour

16 ounces sour cream

1 tsp. vanilla extract

 

Preheat oven to 350F. To prepare macerated strawberries, combine ingredients and let stand 2 hours. Wrap a springform pan with foil (to prevent the butter from seeping out). To prepare cheesecake, combine melted butter and crumbs. Press into bottom and partially up sides of pan. Set aside. Beat cream cheese until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add 1 C. sugar, lemon juice, and flour. Beat well. Pour batter into prepared crust. Place springform in a 9×13-inch pan. Pour water in pan to half way up springform. Bake 35-45 minutes or until set on the sides, but partially jiggly in the center. Combine sour cream, remaining 1/3 C. sugar, and vanilla; mix well. Dollop onto edges of hot cheesecake, then gently spread over top. Place back in oven for 10 minutes and remove. Cheesecake will set as it sits. Chill 2 hours or overnight. Slice and serve with macerated berries.

Rhubarb Skillet Cake

Rhubarb Skillet Cake

Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe

 

1 cup frozen Oregon blackberries

1 ½ cup all-purpose flour

1 cup sugar

½ cup of yogurt (we used plain, but greek or coconut yogurt would work great too)

½ cup olive oil (vegetable oil also works)

3 eggs

2 tsp. baking powder

Zest of 1 ½ lemons (½ for the topping)

Pinch of salt

Lemon glaze

 

1 cup powdered sugar

5 tsp. lemon juice

4 tsp. milk

Oregon Berry Bundt Cake Recipe:

 

Preheat oven to 350°F. Spray bundt cake pans with butter. Whisk the flour, baking powder, and salt together. In a separate bowl place the sugar and lemon zest together and whisk. Whisk the yogurt in the sugar bowl. Once the yogurt is incorporated whisk the eggs in one by one. Whisk in the dry ingredients with the wet bowl until the mix is smooth. Lightly dust the blackberries in flour and fold them into the batter. Fill the mini bundt cake pans ½ full. Bake in the oven for 30-40 minutes (test with a toothpick to make sure batter doesn’t stick). Cool for 20 minutes prior to topping with lemon glaze. Lemon glaze steps: Put all ingredients in a small bowl. Whisk until smooth and you get your desired thickness

Rhubarb Banana Skillet Cake

Rhubarb Banana Skillet Cake

Rhubarb Banana Skillet Cake

 

1 pound fresh rhubarb stalks (see note)

2/3 cup + 1/4 cup brown sugar, firmly packed

1/3 cup + 1 T. vegetable oil

1 medium very ripe banana (see note)

1 medium orange

1.5 ounces fresh ginger root

1 T. pure vanilla extract

2 tsp. powdered ginger

1.25 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup boiling water

 

To yield the prettiest cake possible, pick rhubarb that’s the deepest pink in color you can find, both inside and outside of the stalks if possible. For best results, use a banana that’s extremely ripe, dark and soft. This will be easier to work with and will provide the maximum moistness and pleasant sweetness in the cake. Rinse rhubarb; trim and discard tough ends. Slice stalks in half once crosswise, and then once lengthwise (unless they are already very narrow). Set aside. Using 1 T. oil, thoroughly coat the interior of a 9 to 10 inch ovenproof skillet such as cast iron. Place rhubarb in skillet in a single parallel pile, trimming ends to make it fit if needed. Top rhubarb with 1/4 cup brown sugar. Place pan over medium-low heat and cover with lid. Cook 5 minutes, remove lid, and use heatproof tongs to gently rotate top and bottom layers of rhubarb. Cover and cook another 5 minutes. Rhubarb should be very soft and juicy. Remove lid, remove pan from heat, and set aside. Preheat oven to 350 F. Peel the banana and mash it well with a fork until no longer lumpy. Measure the mashed banana; it should yield 1/3 to 1/2 cup. (If yours yields more than this, set aside extra and use for another purpose. If less, add a bit more oil to make at least 1/3 cup total.) Rinse, dry, and finely zest the orange; set zest aside. Juice the orange and measure out 1/4 cup juice, discarding any seeds. Set juice aside. Peel and finely grate a piece of fresh ginger root (see note); then measure out 2 tsp. grated ginger. Heat a kettle of water. In a large bowl, beat 2/3 cup brown sugar and 1/3 cup vegetable oil. Add the vanilla, mashed banana, and grated ginger. Mix well. Sift over the mixture: powdered ginger, flour, baking powder, baking soda, and salt. Begin to mix (batter will be thick), alternately adding the 1/4 cup orange juice and 1/2 cup boiling water. Beat well, scraping sides and bottom of bowl with spatula. Finally, fold in the orange zest until evenly distributed. Before adding batter into skillet, gently rearrange rhubarb, pulling it to edges of the pan to ensure the bottom of the cake is completely covered in a single layer of rhubarb – preferably with most of the stalks going in the same direction. Slowly pour batter over rhubarb and place skillet in oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out batter-free (a few moist crumbs are OK). Carefully remove from oven. Let sit at least an hour or until pan is cool enough to grasp. Just when ready to serve, loosen edges of cake with a knife, and invert onto a plate. If cake has completely cooled or is the least bit stubborn about coming out of pan, be sure to place skillet over medium heat on stovetop for 30-60 seconds before flipping. The cake is best served the day of baking, but feel free to store it covered and refrigerated, eating within a day.

Romanian Intelligent Cake

Romanian Intelligent Cake

Romanian Intelligent Cake

 

2 sticks unsalted butter, melted

9 eggs at room temperature

1 tsp. lemon zest

2 cups flour, sifted

4 cups whole milk, at room temperature

Pinch of salt

1 tsp. vanilla extract

1/2 tsp. rum extract (optional)

1 3/4 cups powdered sugar

 

Heat the oven to 350 degrees. Line a 9-by- 13-inch glass baking dish with parchment paper, leaving the ends long enough to hang over the long edges of the dish to help with lifting the cake out of the pan later. Melt the butter and let it cool until it is warm but still melted. Separate the eggs, placing yolks and whites in separate large bowls. Using a hand or stand mixer, beat the egg yolks with the powdered sugar and lemon peel until they become pale. While beating on low speed, slowly add the melted butter, then the sifted flour, then the milk. To the bowl of egg whites, add salt, vanilla extract and rum extract (if using). Beat until they are stiff. Using only a wooden spoon or a spatula, gently fold the egg whites into the yolk mixture a large spoonful at a time. Do not overmix it. Pour the batter into the pan and bake for 1 hour. Resist the urge to open the oven. After 1 hour, test for doneness by jiggling the pan gently (the middle should be firm). If needed, bake for up to 30 minutes longer, checking every 10 minutes or so (again, try not to open the door too often). Turn off the oven and leave cake in the oven with the door closed for 20 minutes. Remove from the oven and refrigerate for 3 to 4 hours, or until the next day. To serve, run a paring knife around the outside of the cake to make sure it has not stuck to the pan anywhere, then use the overhanging parchment to lift cake out of the pan. Dust with powdered sugar, cut into 2-inch squares and arrange on a serving platter. When you cut into this custardy cake, it will have formed its own layers and have a slightly crispy top.

Honeyed Dandelion Fritters

Honeyed Dandelion Fritters

Honeyed Dandelion Fritters

 

3/4 cup all-purpose white or whole wheat pastry flour (or gluten-free flour mix)

1/4 cup cornmeal

1 tsp. baking powder

Pinch of sea salt

1 egg

1 cup milk (or any dairy-free milk substitute)

1 T. honey

1 tsp. vanilla

1/4 tsp. each ground cardamom and cinnamon

High temperature oil for frying (such as coconut, sunflower, canola or peanut)

2 cups freshly picked dandelion flowers*

 

Heat oil in a deep skillet over medium-high heat.  In a medium bowl, sift together flour, cornmeal, baking powder and salt. In another larger bowl, whisk together egg, milk, honey, vanilla and spices. Whisk the flour mix into the liquid mix just until smooth.  Pick up each dandelion flower by its base, dip in the batter, and fry flower-side down. Repeat to fill, but not overcrowd, the pan. Flip each fritter once it is golden brown to fry the other side, then remove with a slotted spoon to drain on paper towels.  Serve while still warm, drizzled with honey. Try them with vanilla ice cream for an over-the-top treat!  Dandelion flowers must be freshly picked or else they close up. Late morning or early afternoon are the best times to pick. If you’re up for more work, you can remove the bitter tasting downward-facing green bracts at bottom of each flower.

Blackberry Lemon Bread

Blackberry Lemon Bread

Blackberry Lemon Bread

 

1-2/3 cups all-purpose flour (200 grams)

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

zest of 1 lemon

1/2 cup sour cream, room temperature (or plain Greek yogurt)

3 eggs, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon lemon oil

1/2 cup flavorless cooking oil such as canola

5 tablespoons blackberry jam

Optional: 2 to 4 drops blue food coloring**

1 cup blackberries, tossed with 1 tablespoon flour

Lemon Glaze

1 cup powdered confectioners sugar

pinch of salt

2 to 3 tablespoons lemon juice

 

Preheat the oven to 350°F and spray an 8-1/2 x 4-1/2 inch loaf pan with cooking spray (or line the pan with parchment paper).  Combine the flour, baking powder, and salt in a small bowl. Whisk or sift to distribute the ingredients and get the lumps out.  Place the sugar and lemon zest in a mixing bowl. Rub the sugar between your fingers to infuse the lemon zest. Add the sour cream, eggs, vanilla, and lemon oil. Whisk until everything is well blended.  Use a silicone spatula to stir in half of the dry ingredients until well blended, then stir in the other half of the flour mixture.  Pour the oil into the batter gradually while stirring with a silicone spatula.  Transfer 1/2 cup of the batter into a small bowl and stir in the blackberry jam and blue food coloring if desired.  Stir the blackberries into the larger bowl of batter and pour about 2/3 of the batter into the prepared loaf pan.  Pour the blackberry jam batter into the pan, then top it with the rest of the batter in the larger bowl. Transfer the loaf pan to the oven and bake for 55 to 65 minutes or until the loaf cake starts pulling away from the pan’s edges. A toothpick inserted in the center should come out clean or with a few crumbs attached.  Let the loaf bread cool in the pan for 5 to 10 minutes, then run a knife around the edges and remove it from the pan. Let it cool completely on a wire rack.  Lemon Glaze: Add the powdered sugar and salt to a bowl. Pour in 2 tablespoons of lemon juice and whisk until smooth. If you want a thinner glaze, slowly add more lemon juice until you get the consistency you like.  Drizzle the glaze over the top of the cooled loaf bread. Let the bread sit at room temperature for about 10 minutes or until the glaze firms up.  Garnish with fresh blackberries or candied lemon slices.  You can store this cake at room temperature for 1 day or in the fridge for 4 days. Let it cool completely, then wrap it in plastic wrap to prevent it from drying out. If you don’t add the blackberries, you can store the loaf cake at room temperature for 4 days.

Savory Roasted Cherries

Savory Roasted Cherries

Savory Roasted Cherries

 

4 C. pitted cherries

1 T. olive oil

1/4 tsp. fine sea salt

1/4 black pepper

3 T. fresh parsley, minced

 

Preheat the oven to 450 degrees and line a sheet pan with parchment paper. Use a cherry pitter (or one of these techniques if you don’t have one) to pit the cherries. Toss the cherries in a bowl with the olive oil, salt, pepper. Spread the cherries on the lined sheet pan and roast for 15 minutes. Remove the cherries from the oven and sprinkle them with the parsley. Toss gently when they’re cool enough to handle. Eat the cherries warm as a side or keep them refrigerated (for up to five days) and use them in salads or eat them as a snack.

Pears Poached with Cider & Bay

Pears Poached with Cider & Bay

Pears Poached with Cider & Bay

 

4 pears

1/3 C. sugar

2-3 strips lemon peel

4-5 bay leaves, torn in half

1 ¼ C. dry hard cider

 

Peel the pears, but leave them intact. Put them in a saucepan into which they will fit fairly snugly in one layer. Add the sugar, lemon zest and bay leaves. Pour over the cider, then add enough water just to cover the pears. Bring to a simmer, cover and simmer until the pears are tender—the time this takes can vary greatly depending on the ripeness of the pears; it could be five minutes for ripe pears, or 25 for very firm ones, so keep checking them with the tip of a small, sharp knife. When the pears are done, remove them from the pan with a slotted spoon and place in a dish. Turn up the heat under the liquor in the pan. Boil it down until reduced by at least half and tastes sweet and intense. Pour the reduced liquor over the pears in their dish, leave to cool completely, then chill. Before serving, spoon the juice in the dish back over the chilled pears and top with a spoonful of crème fraîche, if desired

Lemon Cardamom Sandwich Cookies

Lemon Cardamom Sandwich Cookies

Lemon Cardamom Sandwich Cookies

 

1 cup unsalted butter

1/4 cup heavy cream

1/2 teaspoon vanilla extract

3-1/2 cups powdered sugar

 

1 cup unsalted butter, melted

2-3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 tablespoon lemon zest

1 teaspoon ground cardamom

1-3/4 cups granulated sugar

1 tablespoon vanilla extract

1 medium egg

1 egg yolk

 

1/2 upc white chocolate chips, melted

1/4 cup candied lemon peel, finely chopped

 

To make brown butter buttercream filling: In a medium pot or skillet, cook butter over medium heat. Stirring occasionally, cook about 10 minutes until butter reaches a golden brown. Remove from heat and allow to cool to room temperature. The butter will be somewhat solidified, but not hard (you can speed up this process by placing butter in refrigerator.) Once cooled, use a stand mixer to beat butter until light and fluffy. Add heavy cream, vanilla extract and powdered sugar. Slowly mix ingredients together until almost combined. Continue to beat mixture on high for 5-7 minutes until light and fluffy. Place buttercream into a piping bag with a piping tip of your choice. To make cookies: Preheat oven to 350°. In a medium pot or skillet, gently melt butter over low heat. Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, salt, lemon zest and ground cardamom. Set aside. Add sugar to a mixing bowl of a stand mixer. Once butter is melted, but not hot, add to sugar. Mix using paddle attachment. Add vanilla, egg and yolk to the bowl. Mix until combined. Add dry ingredients and mix until fully combined. Using a 3-ounce cookie scoop, scoop the cookie dough onto a parchment lined sheet pan. You will get approximately 13 cookies (one extra cookie to taste test, of course!) Bake cookies for about 14-16 minutes. Allow cookies to cool completely before assembling sandwiches. To assemble: Pipe a thick swirl of buttercream on 12 cookies. Top each with another cookie. Drizzle one half of the sandwich cookie with melted white chocolate. Before the white chocolate sets, top with candied lemon peel.

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

 

You can use a regular orange, of course, but I found that the blood orange deepened the color of the fruit compote, making for prettier contrasting layers.

 

1-1/2 lb. rhubarb, washed, trimmed, cut into 1/2-inch pieces

1 cup sugar

1 medium blood orange, zested (about 1 tsp.) and juiced (2-3 Tbsp.)

1 tsp. vanilla

Pinch salt

2 cups heavy cream, cold

 

Place rhubarb in a medium saucepan with all but 1-2 Tbsp. of the sugar (reserve remaining sugar for whipped cream).  Add orange zest, juice, vanilla, and salt, and bring to a simmer over medium-high heat.  Reduce heat slightly and gently simmer 7-10 minutes until rhubarb is soft but still chunky.  Let cool.  Transfer to medium bowl and refrigerate several hours until chilled. Just before serving, whisk the heavy cream in a medium bowl until the wires leave trails.  Add the remaining sugar and continue whisking until thick and an upswing of the whisk leaves medium peaks.  To assemble, layer rhubarb mixture and whipped cream in each of four bowls, beginning with rhubarb and ending with cream.  Serve immediately.

Grandma Norma’s Wild Huckleberry Tart

Grandma Norma’s Wild Huckleberry Tart

Grandma Norma’s Wild Huckleberry Tart

 

1 cup flour

2 tablespoons sugar

½ cup chilled butter, cut into small chunks, plus additional to grease the springform pan

1 tablespoon milk (or non-dairy substitute)

 

2 cups huckleberries, plus 2 additional cups to top the baked tart

½ cup sugar

2 tablespoons flour

½ teaspoon ground cinnamon

1 pinch salt

 

Combine all ingredients in the bowl of a food processor and pulse until they come together in a ball. Wrap dough in plastic wrap and refrigerate for at least 10 minutes while you prepare the filling. Gently toss all the ingredients together in a large bowl until combined. Set aside. Preheat oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the sides of the pan lightly with butter to prevent sticking. Remove the chilled dough from the refrigerator. Working with your fingers, press the dough evenly into the bottom of the pan and up the side about 1 inch high. Pour the huckleberry filling evenly over the crust and bake for 40 minutes on the center rack of the oven. Remove the tart from the oven and immediately pour the reserved fresh huckleberries over the top. The heat from the baked filling will partially cook these berries. Place the tart on a baking rack to cool completely. Remove the tart from the springform pan and gently transfer to a serving plate. Slice into wedges and top with a scoop of vanilla bean ice cream to serve.

Chocolate Fudge

Chocolate Fudge

Chocolate Fudge

 

Use quality chocolate. The better the chocolate, the better the fudge.

 

1 cup (6 oz.) semi-sweet chocolate chips

1 tsp. vanilla

2¼ cups sugar

1 stick (4 oz.) unsalted butter

¾ cup evaporated milk

16 large marshmallows

¼ tsp. salt

 

Line an 8-inch square cake pan with foil. Get your handheld electric mixer ready and have some oven mitts nearby.  To a large bowl, add the chocolate chips and vanilla. Set aside.  In a medium, 4-quart saucepan (no smaller or it will boil over), add the sugar, butter, evaporated milk, marshmallows, and salt. Stirring constantly with a wooden spoon, bring to a boil over medium heat. You want the marshmallows to be just about melted by the time the bubbling starts. If they’re not, reduce the heat a bit until they do. Once melted, bring the mixture to a heavy boil and, stirring, set the timer for 5 minutes. Careful—the hot mixture can spatter.  Remove the pot from the heat immediately, and carefully pour the hot mixture over the chocolate chips. On low speed, blend with the mixer until uniformly brown (blending on a higher speed will introduce air bubbles, which you don’t want). Quickly pour the fudge into your prepared pan. Let it cool. Cover and refrigerate until firm. Cut into 1-inch blocks with a hot knife (run the knife under hot water and wipe). Store covered in the refrigerator for about 1 week. Makes 2 lbs.

Goat Cheese Ice Cream with Dried Cherries in Anisette

Goat Cheese Ice Cream with Dried Cherries in Anisette

Goat Cheese Ice Cream with Dried Cherries in Anisette

 

5 large egg yolks

2/3 cup granulated sugar

2 1/2 cups heavy cream

8 oz. soft goat cheese, crumbled

3 oz. dried cherries

4 oz. anisette

 

In a large bowl, mix the egg yolks and sugar until combined. (Save the leftover egg whites in the freezer for macaroons or pavlovas.) Pour the cream into a small saucepan and heat it over medium heat. As soon as it comes to a boil, remove the pan from the heat. Gradually whisk about 1/2 cup of the hot cream into the egg mixture to temper the eggs and prevent them from scrambling. Slowly whisk the egg mixture into the pot of cream. Heat the mixture over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil. Remove the pan from the heat and stir in the goat cheese. Let cool completely. Freeze in an ice cream maker according to the manufacturer’s instructions. Pour into a container and freeze until scoopable, 6 to 8 hours. For the cherry topping, simmer the dried cherries in the anisette in a small saucepan for 4 to 5 minutes, or until the cherries are soft and the liquid is reduced to a syrup. Remove from the heat and chill until cold. (I like the resulting subtle anise flavor, but for a stronger hit, add a splash of anisette off the heat.) Serve a scoop of ice cream with a tablespoon or two of cherries and syrup drizzled over the top.

Caramel Banilla Bites

Caramel Banilla Bites

Caramel Banilla Bites

 

1/3 cup (87 g) Caramel Peanut Butter

12 round vanilla wafers

1 banana, sliced into 6 thick pieces

Colored sprinkles, optional

 

Spread a small amount of peanut butter onto each wafer. Place a slice of banana in the middle of 6 wafers, and top with remaining wafers. Place sprinkles, if using, in a shallow bowl, and roll the cookies over the sprinkles a couple of times until the sides are covered.

 

Caramel Peanut Butter

 

1 cup (175 g) caramel chips

1 T. (15 ml) maple syrup (optional)

1 cup (260 g) peanut butter

 

In a double boiler, melt the caramel chips, stirring continuously. Add the maple syrup, if using, as you stir. Once all caramel chips are melted, add the peanut butter, and continue to stir until everything is evenly combined. Pour the peanut butter into two glass jars. Allow the jars to cool before closing.

Chamomile & Anise Hyssop Apple Crumble

Chamomile & Anise Hyssop Apple Crumble

Chamomile & Anise Hyssop Apple Crumble

 

note: If you don’t have access to dried anise hyssop leaves/flowers, you can use a tsp. of ground fennel seed or ground star anise.

 

7-8 cups diced apples

2 T. fresh lemon juice

2 T. arrowroot

2-4 T. maple syrup

1 tsp vanilla

2 T. dried chamomile

1 T. dried anise hyssop leaves & flowers

 

2 cups oats, divided

1/2 tsp ground cloves

1/2 tsp ground cardamom

good pinch of salt

4 T. room temp/solid coconut oil or softened vegan butter

2-4 T. maple syrup

 

Preheat your oven to 350 degrees. Add the apples, lemon juice, arrowroot, maple syrup, vanilla, chamomile, and anise hyssop to a bowl. Toss to mix then spoon into a 2-quart baking dish. Put 1 cup of the oats into a blender or food processor and pulse until you have a coarse looking flour. Add this to a bowl along with the remaining oats, salt, and the spices. Mix, then add the coconut oil and maple syrup. Mash the coconut oil and syrup into the oat mixture until it begins to hold together in clumps and looks crumbly. Sprinkle this mixture evenly over the surface of your apples. Bake your crumble for 35 to 40 minutes or until the juices from the apples are bubbling and the oats are a deep golden color. Cool 5 minutes before serving. Feel free to serve with a drizzle of cashew butter, freshly whipped coconut cream, or vegan vanilla ice cream. Makes 6-8 servings.

Meringue Cake with Rhubarb Preserves and Elderberry Chantilly Cream

Meringue Cake with Rhubarb Preserves and Elderberry Chantilly Cream

Meringue Cake with Rhubarb Preserves and Elderberry Chantilly Cream

 

This meringue cake is like a pavlova but instead of dreading the collapse of the center, we are actually trying to achieve this effect. The result is a chewy marshmallow center and the perfect vessel for anything you fancy. This variation is filled with St-Germain–scented chantilly cream and topped with rhubarb preserves and lemon balm. (If you don’t have time to make your own rhubarb preserves, you can substitute your favorite bottled jam, heated with a tsp. of fresh lemon juice to cut the sweetness.)

 

5 large egg whites, room temperature

1½ C. granulated sugar

1 T. cornstarch

1 tsp. vanilla

1 tsp. rice vinegar

Finely grated zest of 2 lemons

1 tsp. kosher salt

 

3 C. rhubarb, washed and cut into ½-inch pieces

1 C. granulated sugar

2 T. white verjus or acidic white wine like vino verde

 

1½ C. very cold heavy cream

⅓ C. + 2 T. powdered sugar

½ tsp. vanilla extract

2 tsp. St-Germain elderflower liqueur

Fresh mint or lemon balm leaves for garnish (optional)

 

For the cake, preheat oven to 300°F. Grease an 8-inch springform pan and line bottom and sides smoothly with 2 fitted pieces of parchment paper, then grease again and dust with flour, shaking out the excess. In a stand mixer with whisk attachment, beat egg whites on medium speed until frothy. Increase speed to medium-high and add the sugar, ½ C. at a time. Continue whipping until very stiff, glossy peaks are formed. Using a rubber spatula, very gently fold in the cornstarch, vanilla, vinegar, lemon zest and salt until combined. Spoon mixture into prepared pan; level top with a rubber spatula. Place in the middle rack of the oven and bake (without peeking!) for 70 to 80 minutes. Turn the oven off and, without opening the oven door, let the cake cool inside the oven for at least 1 hour or longer. The sides should be tall and crisp and the center should be concave. For the preserves, add rhubarb, sugar and verjus to a medium saucepot, bring to a boil, then lower heat to a low simmer and cook until the rhubarb is soft and the liquid is thick, approximately 15 minutes. To make the chantilly, place cream, powdered sugar, vanilla and St-Germain in the bowl of a stand mixer with a whisk attachment. Beat until medium peaks form. To assemble the cake, release it from its springform pan carefully, as the sides will be crisp and susceptible to cracking. Place the cake on a platter. Fill the center with the chantilly cream. Spoon rhubarb preserves on top, allowing it to run down the sides, then add leaves for garnish.

No-Cook Pumpkin Chocolate Icebox Cake

No-Cook Pumpkin Chocolate Icebox Cake

No-Cook Pumpkin Chocolate Icebox Cake

 

3 packages (8 oz. each) cream cheese, at room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 can (15 oz.) pumpkin

2 T. half-and-half

1/8 tsp. salt

3/4 tsp. pumpkin pie spice

1 tsp. vanilla extract

28 chocolate graham cracker sheets (12 oz. total)

Unsweetened cocoa powder, for dusting

 

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. (Or, use the cut-out sheet of paper for a reverse stencil, which is easier to handle than individual cutouts.) Cut cake into squares.

Salty-Tangy Preserved Lemon Bars

Salty-Tangy Preserved Lemon Bars

Salty-Tangy Preserved Lemon Bars

 

1 3/4 cups (225 grams) all-purpose flour

1/4 cup (50 grams) granulated sugar

1/4 tsp. kosher salt

10 T. (1 stick plus 2 T.) unsalted butter, cut into cubes (remove from fridge 10-20 minutes before baking)

Filling

1/4 cup (70 grams) preserved lemon paste (or 1/4 cup of seeded, puréed whole preserved lemons)

2 T. lemon zest (from about 2 lemons)

6 T. fresh lemon juice (from about 2 lemons)

2 large eggs

2 large egg yolks

3/4 cup (150 grams) granulated sugar

3 T. (25 grams) all-purpose flour

Powdered sugar, for serving (optional)

Flaky salt, for serving (optional)

 

Heat the oven to 325ºF and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on all sides. (Save parchment paper by cutting one sheet several inches larger than the pan, cutting a slit in each corner, then pressing the paper into the pan.) In a medium bowl, use your fingers to combine the flour, sugar, and salt, then work in the butter pieces with your fingers, until it forms into a crumbly mass. It may not all stick together, but if you can press together a handful and it holds its shape, you’re good to go. Dump the dough into the prepared pan and hang onto the bowl. Firmly press the dough into the pan in an even layer. Use a fork to prick holes over the entire surface. Bake until the shortbread is lightly golden brown, 20 to 25 minutes. Meanwhile, make the filling: Place the preserved lemon paste, lemon zest and juice, whole eggs and egg yolk, sugar, and flour in the reserved bowl and whisk furiously until totally smooth. Reduce the oven temperature to 300ºF. Pull out the oven rack the crust is baking on, and carefully pour the filling over the crust. Gently push the oven rack back and bake until the filling is set and just barely jiggles in the center, about 20 minutes. Let the pan cool to room temperature, then transfer to the refrigerator to cool completely, at least 3 hours, but overnight is best for a clean cut. Pull out the bars from the pan by the parchment overhang, place on a cutting board, and slice into 16 squares (or 32 triangles). Dust with powdered sugar and sprinkle over flaky salt (if using).

Easy Churro Cheesecake

Easy Churro Cheesecake

Easy Churro Cheesecake

 

1 T. cinnamon

1 ¼ cups granulated sugar

1 lb. cream cheese, softened completely to room temperature

1 egg

1 ½ tsp. vanilla extract

2 (8 oz.) crescent roll doughs, refrigerated

3 T. unsalted butter, melted

 

Preheat the oven to 350°F. Prepare a cinnamon-sugar mixture by mixing cinnamon and ½ cup sugar in a small bowl until combined well. In a separate medium mixing bowl, combine cream cheese, remaining sugar, egg, and vanilla, mixing until completely smooth. Spray a 9×13 baking pan with cooking spray and sprinkle 1-2 T. of the cinnamon-sugar mixture on the bottom. Open and unroll one tube of the crescent rolls. Press the seams together to form one rectangular piece. Place into the bottom of the pan, covering each end completely. Pour the cream cheese mixture over the dough in the pan, spreading across evenly. Unroll the second tube of dough and press the seams together again. Then, place it over the cream cheese mixture to cover completely. Use a brush to spread the melted butter evenly over the top layer of dough. Sprinkle the remaining cinnamon-sugar mixture over top. Bake for 25-30 minutes, until the crescent dough has puffed up and is golden brown. Place on a wire rack to cool completely and transfer to the fridge until chilled. Cut and serve.

Air Fryer Peaches

Air Fryer Peaches

Air Fryer Peaches

 

4 ripe yet firm peaches, halved

1 1/2 T. melted coconut oil

1 T. coconut sugar

1/4 tsp. cinnamon

 

chopped walnuts

fresh mint leaves

 

Combine coconut sugar and cinnamon in a small bowl. Place the peach halves on a plate and brush the cut side with the melted coconut oil. Sprinkle the cinnamon sugar on top until well coated. Place the seasoned peaches in the air fryer either on a tray in the center for oven models or in the basket. Air fry at 400°F for 8-10 minutes until golden and caramelized. Remove from the air fryer and serve warm. Top with chopped nuts and fresh mint if desired and/or serve with vanilla ice cream.

Mafroukeh – Pistachio Dessert with Cream

Mafroukeh – Pistachio Dessert with Cream

Mafroukeh – Pistachio Dessert with Cream

 

⅔ cup sugar

⅔ cup water

1 T. orange blossom water

1 T. fresh lemon juice

 

½ cup shelled, raw pistachios

½ cup coarse semolina

2 T. ghee or butter

¼ cup sugar

1 cup water

 

1 cup milk

½ cup whipping cream

2 T. all-purpose flour

2 T. cornstarch

1 T. orange blossom water

 

Start by making the simple syrup: dissolve the sugar and water in a saucepan on the stove. Bring to a boil and add the lemon juice, stirring until it thickens, then add in the orange blossom water and set aside to cool. To make the ashta, whisk together all the ingredients in a small pot (except the orange blossom water) until the dry ingredients have dissolved. Set the mixture on medium-high heat on the stove and whisk consistently until it starts to boil and keep whisking until it starts to thicken. As soon as it starts to get very thick, add the orange blossom water, give it a mix, and transfer to a bowl to cool. Cover with plastic wrap. To make the semolina base, start by grinding the sugar and pistachios in your food processor and set aside. Melt the ghee in a pan on the stove and fry the semolina in it until golden, then add the water and mix consistently until it thickens significantly. Let it cool for a couple of minutes, then place the semolina mixture into the food processor with the pistachios and pulse until fully incorporated.

Press the semolina dough into a 9-inch springform pan, then top with your cooled ashta and garnish. Let it set in the fridge for a few hours. Pour some simple syrup on top as desired when ready to serve

Lemon & Lime Syllabub

Lemon & Lime Syllabub

Lemon & Lime Syllabub

 

Juice of 1 Lemon

Juice of ½ Lime

1 T. Gin or Vodka

4-5 T. Granulated Sugar

1 ¼ C. Heavy Whipping Cream

Grated Zest for Garnish

 

Mix juiced in abowl with alcohol and sugar.  Stir until it dissolves.  Pour in cream and beat with balloon whisk until the mixture forms soft peaks.  Spoon into 4 serving glasses, then refrigerate for 30 minutes. Decorate with lemon and lime zest.  Serve with wafer cookies.

Pears & Cream

Pears & Cream

Pears & Cream

 

1/3 cup cashews, soaked in water (2-3 hours minimum to overnight)

Juice of 1 lemon

1/2T. water

1/2 tsp. vanilla extract

4 pitted Medjool dates (or 1 T. maple syrup)

 

2 sliced pears

2 tsp. maple syrup

 

Blend all the cashew cream ingredients in a blender until smooth. Combine the cashew cream with the pears, drizzle with maple syrup, and enjoy!

Pistachio Semifreddo with Raspberries

Pistachio Semifreddo with Raspberries

Pistachio Semifreddo with Raspberries

 

1 cup raspberries

1/2 cup honey

1/2 cup sugar

1 cup pistachios

6 large egg whites

2 cups (1 pint) heavy cream

 

Put plastic wrap in a cake tin of any shape or size, making sure to get it evenly in the corners and with a lot of excess hanging off the sides. In a bowl add the raspberries and press them with the back of a spoon to combine. Add the honey and stir together until it forms a paste-like consistency. In a blender or food processor combine the sugar and pistachios and pulse until ground, but with some chunks still left. In a bowl beat the egg whites at medium speed until they have fluffed up with stiff peaks. Set aside, then beat the heavy cream until it has also fluffed up. Very gently, fold the egg whites into the heavy cream, then the sugar-pistachio mixture. Pour half of the raspberry mixture into the cake tin, then pour half of the egg white mixture on top. Then, pour another layer of the raspberry mixture followed by the rest of the egg white mixture on top. Put the excess plastic wrap on top to cover. Place in the freezer for at least 4 hours, up to 1 week before serving (because of the texture of the egg whites, do not keep it longer). When ready to serve, remove from the freezer and carefully remove the plastic wrap. Turn over and serve immediately.

Mexican Pineapple Pops

Mexican Pineapple Pops

Mexican Pineapple Pops

 

¾ Cup sugar

1 Cup water

4 Cups fresh pineapple chunks, finely diced

1 T. fresh lime juice

4 T. TAJÍN Clásico Seasoning

 

Combine sugar and water and bring to a boil, stirring until sugar is dissolved. Chill syrup until cold (about 1 hour). Purée syrup and 2 cups of the pineapple until smooth in a blender or food processor. Add remaining pineapple bits, lime juice and TAJÍN® Clásico Seasoning. TIP: Freeze in ice pop molds sold commercially or in small disposable cups covered with food wrap; stand a popsicle stick upright through the wrap, freeze and ENJOY!

Banana Pudding Cookie Sandwiches

Banana Pudding Cookie Sandwiches

Banana Pudding Cookie Sandwiches

 

1 box Nilla Wafers

1 (3.4 ounce ox) instant banana pudding

2 cups heavy whipping cream

¼ cup powdered sugar

Sprinkles as desired

 

Pour heavy whipping cream into mixing bowl and mix, starting on low speed, then as it gets thicker, increase the speed until it is almost the consistency of whipped cream. Add in the instant pudding and the powdered sugar. Continue to mix on high speed until fully combined and the mousse is the consistency of a thick whipped cream. Add the banana mousse to a piping bag and pipe onto the Nilla Wafers. Sandwich the Nilla Wafers together to create a cookie sandwich with the banana mousse as the filling. Serve immediately, or store in an airtight container in the refrigerator.

Foraged Berry Sorbet with Lemon Verbena

Foraged Berry Sorbet with Lemon Verbena

Foraged Berry Sorbet with Lemon Verbena

 

The best of summer and berry season, this foraged berry sorbet is delightfully yummy, rich in musky berries and offset with bright notes of lemon verbena! Makes about 1/2 gallon of sorbet.

 

8 cups mixed foraged berries I used 5 cups blackberries, 2+cups salal, and a scant cup of huckleberries and Oregon grape

2 cups organic cane sugar

2 cups water

1/2 cup lemon juice

2 sprigs of lemon verbena optional

 

In a large saucepan, combine berries, water, sugar and lemon juice and bring to a simmer. Simmer gently for 5 minutes and remove from heat. Add lemon verbena sprigs and allow to steep in cooling fruit base until room temperature. Remove verbena sprigs and puree fruit base until smooth. Pass through a fine-mesh sieve to remove larger seed particles if desired. Transfer fruit base to a large container and chill at least overnight. Transfer fruit base to an ice cream freezer and churn until a very thick “smoothie” consistency. Return to large tub and place in freezer until completely frozen and firm. Alternately, pour into a couple large baking dishes and place in freezer, scraping with a fork every 30 minutes until the sorbet is completely frozen and fluffy. Scoop, serve and enjoy.

Lemon Icebox Pie

Lemon Icebox Pie

Lemon Icebox Pie

 

2 (14-ounce) cans sweetened condensed milk, divided

3 large egg yolks

¾ cup plus 2 T. lemon juice (5 lemons)

1 Graham Cracker Crust, baked and cooled

1 cup heavy cream

1/2 tsp. vanilla extract

 

Adjust oven rack to middle position and heat oven to 325 degrees. Set aside 3 T. condensed milk. Whisk egg yolks and remaining condensed milk in bowl until smooth. Slowly whisk in lemon juice. Pour filling into cooled crust. Bake until edges are beginning to set but center still jiggles when shaken, about 15 minutes. Let pie cool on wire rack for 1 hour. Refrigerate until chilled and set, at least 3 hours or up to 24 hours. Using stand mixer fitted with whisk attachment, whip cream, vanilla, and reserved condensed milk on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie before serving.

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

 

1 cup heavy cream

1 cup half and half

½ cup granulated sugar plus ½ T. granulated sugar

Pinch of salt

¼ tsp. fresh thyme leaves pulled from their stems or a few dried thyme sprigs placed inside a tied bundle of thin cheesecloth

½ cup wild strawberries, or a combination of wild berries including strawberries, raspberries, blackberries, or blueberries, divided in half

1 T. maple syrup (optional)

¼ tsp. vanilla extract (optional)

Balsamic vinegar glaze, for serving (optional)

 

Place the heavy cream, half and half, and ½ cup sugar in a saucepan on the stove over medium-low heat. Stir continuously until the sugar dissolves. Add the salt, maple syrup, vanilla, fresh thyme leaves or dried thyme bundle, and half of your fruit. Continue to heat the mixture, stirring frequently, until it begins to simmer gently and the steam rising off the surface becomes fragrant. Do not allow the mixture to boil. Lower the heat to the lowest possible setting and continue to stir frequently for 5-7 more minutes, crushing the fruit with the back of your spoon as you stir. Remove the saucepan from the heat and allow the ice cream base to cool to room temperature. If using dried herbs, remove the cheesecloth bundle and discard. Transfer the mixture to a closed container and chill for at least 3 hours or overnight in the refrigerator. After chilling your ice cream base, take the other half of your berries and place in a bowl with ½ T. of sugar. Mix and let sit for 30 minutes to macerate (release juice and sweeten). If you are only using small berries like strawberries and low-bush blueberries, you can keep them whole. If you are using large berries, cut them into small, quarter-inch pieces before adding the sugar. Remove the ice cream mixture from the refrigerator and use an immersion blender to process until it is very smooth. Add the remaining fruit-sugar blend and mix. Process in an ice cream maker according to manufacturer instructions. Transfer the soft ice cream to an airtight container and place in the freezer for a few hours to allow the ice cream to fully harden before serving. Serve on its own, top with a few fresh berries, or add a thin drizzle of balsamic vinegar glaze.

Mulberry Sorbet

Mulberry Sorbet

Mulberry Sorbet

 

1 cups water

3 cups ripe mulberries (or substitute other wild berries, such as dewberries)

1 lemon’s juice

1 cups sugar

 

To make the syrup, combine water and sugar and boil for 5-6 minutes until liquid reduces to 1 cup in volume. Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

 

2 cups red fruit

2 cups white fruit

2 cups blue fruit

2 T. mango syrup

1 1/2 T. lime juice

1/2 tsp. poppyseeds

 

Rinse any berries and pat dry with a paper towel, transfer to a mixing bowl. For any larger pieces of fruit, like watermelon, slice into 1/4″ thick slices and use the cutter to make star-shaped pieces. If you don’t have a star shaped cutter, cut the fruit into 1/2″ dice and add it to the bowl with berries. In a small bowl, combine the mango syrup, lime juice and poppyseeds and stir to combine. Pour the dressing over the fruit salad and toss to combine. Serve.