Kitchen NewsletterMay 4, 2017 – Berry, Berry-licious Desserts Constant Contact Name: May 4, 2017 – Berry, Berry-licious Desserts Subject Line: Berry, Berry-licious Desserts Mother’s Day is Sunday, May 14th! We can help! Be Berry-wise!RECIPE: Fresh Strawberry PieRaspberries and BlackberriesRECIPE: Raspberry Vanilla Custard TartBerry Good Things for Berry Good DessertsRECIPE: Triple Berry PavlovaFreshly Whipped CreamMore Berry Good Tips INTRO TEXT Summer is finally here with all of its pleasures. First on the scene are strawberries, followed by raspberries, blackberries, and other ephemeral fruits of the season. IN THIS ISSUE, we’ve assembled three of our favorite ways to showcase fresh berries along with tons of tips for enjoying berries better! Read on – fair warning, your mouth will start watering! Thumbnails “” MAIN BODY: Be Berry-wise!Strawberry Season! It’s one of the earliest fruits of the season, a worthy leader for all the summer fruits to come, and very popular in so many ways – from eating out of hand, to elaborate formulations.Choosing Strawberries- Choose (or pick) strawberries that are fully red, absent of green or white coloration.- Once picked, strawberries will not continue to ripen.- Note the condition of the green leaves of the strawberry, the greener and fresher looking the better. The leaves are the first to deteriorate.- Give them the smell test! Excellent strawberries will have a lovely fragrance.Strawberry pics – whole, groups… ? enough in our archives, or should I shoot some more?Trivia: Strawberries are the only fruit to carry their seeds, about 200, on the outside!Size Does Not Matter – A strawberry’s size does not correlate with larger flavor. Rather, a berry’s flavor is impacted by the specific species and the growing conditions. California produces about 75% of the commercial strawberry crop with second position going to Florida.Buy Organic – Strawberries hold one of the not-so-distinctive awards, they are a member of the “dirty dozen,” twelve produce items that retain agrichemicals. Strawberries are a good choice for an organic purchase. Storing Strawberries – Store strawberries in the refrigerator, unwashed, until ready to use. Washing Strawberries – Strawberries are efficient little sponges – they absorb water to their detriment, so rinse, drain, and pat-dry quickly. Store and wash strawberries with the green leaves on; this prevents water from entering the hollow center of the strawberry.Hull the Strawberries – Remove the cap of green leaves with one of several styles of strawberry hullers. One of the most charming notions to a strawberry is the heart shape revealed when cut in half. Perhaps this shape is responsible for its reputation as an aphrodisiac, and an ancient symbol of peace, prosperity, and perfection. More strawberries, please!Fresh Strawberry PieDouble down on strawberry season with this charming pie. Fresh strawberries form both the topping and the filling for this pie. Unlike most fruit pies where the fruit cooks and changes character during baking, this chilled pie celebrates strawberries in primarily fresh form. (We avoid any colored gelatins or red dyes in our version of this pie.) All the goodness of these red gems is held in a cookie-based crust that assembles easily and perfectly complements the strawberries’ starring role. It’s a pie best eaten within a day or two – but accomplishing that is usually not a problem!Crust Tip: This pie uses a classic crumb crust, but instead of graham crackers that are typical, use vanilla wafers. It’s a delicious change in flavor.Crumble 48 vanilla wafers in a food processor or with a rolling pin. Add a little sugar and melted butter. Pour the crumbs into a pie plate and pat into place on the bottom and up the sides. Bake at 350°F for 10-12 minutes. Once cooled, paint the crust with a little melted white chocolate – this prevents a soggy crust later. Raspberries & BlackberriesRaspberries and blackberries join strawberries as early summer delights. Both raspberries and blackberries are known as aggregate fruits – multiple tiny fruits joined as one. Like strawberries, they are also botanically related to the rose family.Raspberries Many raspberry varieties abound with various harvests available throughout the summer. Choose or pick raspberries that are fully colored (most often red or golden), and are easily plucked from the bush. The hull and core remain on the bush leaving a hollow berry.Wash berries only when ready to serve, handling gently. Allow to air dry while spread in a single layer on a paper towel. Blackberries sport a deep, rich purple color and pack a big nutritional antioxidant punch. BlackberriesBlackberries are picked when full ripened just at the stem, the core stays with the berry. When picking, ripe blackberries are easily harvested with just the slightest of touch.Similarly, wash the berries only when ready to use. Rinse in a colander with gentle handling. Use or freeze soon after acquiring.Raspberry Vanilla Custard TartThe flavors of early summer raspberries mingle well with the floral overtones of vanilla in this delicious tart. The crust features a cream cheese base that adds just a hint of tang. It’s a crust that’s nearly foolproof to make. The baked crust is filled with an easy vanilla pastry cream and topped with fresh red raspberries glazed with shiny layer of seedless raspberry jam. It’s a spectacular dessert that’s deceptively easy to make.Crust Tip: Blind Baking - This tart features a delicious crust that’s blind baked, then filled and chilled. To blind bake a crust, follow these steps and tips: Roll and place the crust in the tart pan. Prick (aka “docking”) the crust to make steam holes. Line the inside with a piece of parchment paper. Place pie weights inside. Bake at 400°F for 10-12 minutes. Carefully remove the weights and parchment paper liner, bake another 5 minutes to finish baking the crust. Once cooled, paint the crust with a little melted white chocolate – this prevents a soggy crust later. Raspberry “Rolling” Tip:Raspberries and blackberries when ripe are super-delicate! The less handling, the better. We devised a “rolling” method to coat the raspberries in this tart with the glaze without breaking up any of the berries. Place the washed, air-dried berries on a piece of parchment paper or wax paper. Drizzle the cooled glaze over the berries. Lift one edge of the paper allowing the pile of berries to roll forward. Repeat by lifting the other edges and rolling the pile back and forth. Transfer the berries by lifting two sides of the parchment and “pouring” the coated berries onto the top of the tart. Berry Good Things for Berry Good Desserts: TART PANS Choose from many sizes and shapes of tart pans for your berry tarts! STEM GEM Clever little tool proves invaluable during berry season. Designed to remove just what’s needed and no more. ISI WHIPPED CREAM MAKERHave whipped cream ready in an instant with this NO2-powered dispenser. Easy-to-clean system. MRS. ANDERSON’S CERAMIC PIE WEIGHTS Ceramic stoneware beads make the ideal, reusable weights when blind baking crusts. Summer fruit pies are the best! LE CREUSET PIE DISH This pie plate bakes them well, and provides a charming table presentation. TOVOLO MINI BERRY COLANDERA petite size that’s just right for berries. Washes delicate berries easily. Drains quickly. Triple Berry PavlovaThis classic dessert remains a favorite because of its dramatic presentation, ease of preparation, and delicious celebration of seasonal berries. Named for the famed Russian ballerina of the early 20th century, Anna Pavlova, the ethereal nature of her performance is mirrored in the airy, ephemeral character of the meringue base. Presented with three layers – the meringue, whipped cream, and berries -- much of this dessert may be prepared ahead of time, then freshly assembled just before serving. Choose this Pavlova to be one of your signature desserts.Crust Tip: Meringue “Crust” – Making a meringue sounds special and difficult, but it couldn’t be easier! Follow these steps:Beat the egg whites in a totally grease-less environment until foamy. Add the cream of tartar, a mild acidic powder – this will help to stabilize the whipped whites. Continue beating the egg whites until soft peaks form. The soft peak stage shows stiffened egg whites, but when beaters are lifted, the peaks fall over. Add the flavorings and a pinch of salt. Continue beating, adding the sugar gradually. The egg whites will continue to stiffen and take on a glossy appearance. A little bit of the meringue between the fingers should feel smooth and not grainy. On a 12-inch circle of parchment paper, spoon the meringue. Spread the meringue in a circle leaving the sides higher creating a rim. Bake at 200°F for 90 minutes. Turn off the heat and allow the meringue to continue drying overnight. Top with whipped cream and berries. Freshly Whipped CreamBerry desserts, (and so many other sweet endings), would seem incomplete without a generous dollop of sweetened whipped cream. Avoid the canned and frozen imposters and whip up fresh cream. It’s too easy not to, and tastes infinitely better!We prefer a whipped cream that’s not too sweet, and one that features a hint of vanilla. For every cup of heavy cream, add one tablespoon of sugar, and one teaspoon of vanilla extract. Tip: Use powdered sugar instead of granulated sugar to sweeten the cream – it dissolves instantly!Tip: The key to successful whipping is well-chilled cream and chilled utensils. Choose a deep, narrow bowl, and one of these four methods:By Hand – If you have a small quantity to whip and a strong arm, a whisk vigorously beating works well. Electric Mixer – Begin on low speed and increase as the cream becomes thickened. Take care not to over whip and turn it into butter! Immersion Blender – Very fast and effective, a hand-blender whips cream into soft peaks quickly. Pressurized Dispenser – Powered by NO2 cartridges, fresh cream is added to the canister and dispensed in whipped form. More Berry Tips!Macerating -- Many berry desserts involve “macerating the berries.” Macerating simply means softening the berries by coaxing juices from the berries. Simply sprinkling sugar on top of washed berries, gently folding in with a few turns, and allowing them to set for a few minutes will result in softened berries and exuded sweet juices. Through the cellular process of osmosis, the sugar draws water from the berries in an attempt to equalize the density of fluids inside and outside of the berry.Berry Timing – Take care to prepare berries at just the right time for the occasion. For shortcake, we prefer a fresh berry that has macerated no more than 5-10 minutes. For added brightness, macerate the berries with a little lemon juice and powdered sugar.Removing Berry Stains – Whether on your hands or countertops, berry stains are easily removed when tended to quickly. Rinse the stain with cool water before it dries. Regular soap or detergent will take care of most stains. A little lemon juice may help to loosen a stain (if the surface can handle lemon juice). To minimize finger staining, rub a little olive oil on your hands – as though putting on hand cream before handling the berries – this creates a film that prevents the berries from staining the skin. Serve at Room Temperature – For maximum flavor enjoyment, serve berries at room temperature. Their flavor explodes in the mouth when unimpeded by a chill.Freezing Berries – When a bounty of berries arrives, save some for later by freezing them. It’s not the same as fresh, but the next best thing. Wash, pat dry, then air-dry the berries. Place them on a baking sheet in a single layer. Once frozen, transfer into a freezer quality zipper bag.