Corn in a Cup

Last weekend was the first country music festival in New York City!  I’m a big fan of country music and there were many great musicians who made it to the big apple to partake in the festivities held on Randall’s Island – from up and coming artists such as the fantastic Striking Matches and Dallas Smith to big name artists such as Dierks Bentley, Brad Paisley and Luke Bryan. Three days of great music and some really good food. One of the things that I tried at the festival was corn in a cup. What a yummy treat. Corn in a cup is a traditional Mexican street food, which is made with Queso Fresco crumbled cheese. The version I tasted at the festival used parmesan cheese which was delicious and cheese I always have on hand in my home. I made these little cups in advance and heated in the microwave for 1 minute before serving. I’m planning on serving corn in the cup this holiday weekend!

From by the bay wishing you creamy corn food memories!

Maryann

 

blog corn cups

Corn in a Cup

Serves 4

Ingredients

4 ears sweet corn, husked and silks removed
8 teaspoons Mexican sour cream
4 tablespoons unsalted butter, softened
8 teaspoons grated parmesan cheese
Fine sea salt and fresh ground pepper to taste
optional: chopped chives to garnish

Directions

Using a knife remove all the kernels from the husk and place in a bowl.  Bring a medium saucepan of salted water to a boil. Add the corn kernels and cook for 2 to 3 minutes. Strain corn. In a bowl add the butter and top with the strained hot corn. Mix until butter is melted, salt and pepper to taste. Take for glass cups fill each half way with corn, add 1 teaspoon of sour cream and 1 teaspoon grated parmesan cheese. Top with corn and add another teaspoon each of sour cream and parmesan cheese. Garnish with chopped chives. Serve immediately or don’t add chives cover with plastic wrap and place in refrigerator until ready to serve. Microwave for 1 minute , garnish with chives and serve.

farm

Grilled Lamb Kefta Kebobs with Tzakiki

If you are tired of making hamburgers on the grill, but looking for something as easy and delicious, try these grilled lamb kefta kebobs. It’s a hamburger on a skewer, flavored with cumin, fresh mint and crunchy pistashios. I like to serve it on a warm pita topped with some homemade tzakiki, mint and red onion. Simply delicious.

From by the bay, wishing you kefta kebob food memories!

Maryann

 

blog kefta

Grilled Lamb Kefta Kebobs

Serves 4

Ingredients

1 1/2 pounds ground lamb

2 tablespoons ground pistachios

2 teaspoons ground cumin

2 teaspoons ground chili powder

1 tablespoon chopped fresh mint

1 teaspoon fresh lemon zest

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions

Place all the ingredients in a bowl and mix well. To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don’t dry out the kefta. Serve with Tzakiki ( recipe follows) and pita bread.

blog tzaiki

Tzakiki

Ingredients
1 English cucumber
1 tablespoon sea salt
2 cups greek style yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh mint, chopped
2 tablespoons olive oil
fine sea salt and pepper to taste

Directions
Peel and thinly slice the english cucumber. Coarse chop and place into a bowl. Add the sea salt and mix. Let sit for about 1 hour. Strain the cucumbers and rinse. Shake off remaining water and place into a bowl. Add the remaining ingredients and mix well. Adjust seasoning with salt and pepper to taste.  Place in the refrigerator until ready to use. When serving drizzle with a little more olive oil. Serve on the side of roasted lamb or serve as an appetizer with pita bread.


Favorite Homemade Granola Recipe!

I love waking up on a beautiful sunny weekend morning and making breakfast. One of my favorite breakfasts is homemade granola. It’s easy, delicious and fills the house with the most wonderful aroma of brown sugar and cinnamon. I add just a touch of chili powder for  subtle heat. Homemade granola is perfect for a morning parfait of yogurt, fresh fruit or berries topped with some granola. I like to use a good quality of greek low fat plain yogurt. If you prefer a flavored yogurt try mixing it with plain yogurt – 50/50. It makes for a less sweet base for the sweet fruit and granola.

From by the bay, wishing you sunny granola mornings!

Maryann

 

granola 2

Maple, Pecan and Cranberry Granola


2 cups rolled oats (not quick cooking)
1/2 cup pecans, chopped
1/2 cup slivered almonds
6 tablespoons olive oil
1 teaspoon ground cinnamon
6 tablespoons maple syrup
½ cup dark brown sugar

½ teaspoon fine sea salt
1/2 cup dried cranberries

optional: pinch chili powder

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried cranberries into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 40 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried cranberries and mix. Keep in airtight container. It should keep about one week.

 

Blueberry Boy Bait

I love looking around antique fairs for cookbooks and recipes. I stumbled upon the 1954 Pillsbury Grand National Baking Contest recipe book and was drawn to the recipe with the amusing title Blueberry Boy Bait. A young teenager won the 2nd prize in the Grand National Junior Contest  with this recipe she made her friends. There are many adaptions of this receipt from Nigella Lawson to Smitten Kitchen , sharing my favorite from Smitten Kitchen. With a name like Blueberry Boy Bait the cake is had to resist and so good you can understand why it is boy bait. too bad I didn’t find this recipe a long time ago!!

From by the bay, wishing you fond boy bait food memories!

Maryann

blog blueberry boybait 2

 

Blueberry Boy Bait
From Smitten Kitchen , which adapted it from  the Cook’s Illustrated version, which was adapted from the original

 

Serves 12, generously

2 cups (250 grams) plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks, 8 ounces or 225 grams), softened
3/4 cup (145 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
3 large eggs
1 cup (235 ml) whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup (about 85 grams) blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup (about 85 grams) blueberries, fresh or frozen (do not defrost)
1/4 cup (50 grams) granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Jalapeno Hummus

Bring and party or barbecue to life with this easy hummus recipe, with just enough heat from the fresh jalapeno pepper. The fresh bright taste of these ingredients definitely say summer! Hummus is so easy to make just a few ingredients in a food processor . The taste is so much better than store brought! Serve with home pita bread and it’s a light summer meal!

From by the bay, wishing you Middle Eastern food memories!

Maryann

blog jalap hummus

Jalapeno Hummus
15.5 ounces Chick Peas / Garbanzos , drained and rinsed
6 tablespoons olive oil
1 teaspoon chopped jalapeno
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon sea salt
1/4 teaspoon pepper
Place all ingredients into a food processor and process until smooth. Serve cold or room temperature with pita chips or homemade pita ( recipe below)
 blog pita

Home made Pita Bread

Adapted from mygreekdish.com as posted by

 

Ingredients

  • 17 1/2 ounces  all-purpose flour
  • 1 teaspoon dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 glass of lukewarm water (40C)

 

Instructions

  1. To prepare this pitta bread recipe start by sieving the flour into your mixer’s bowl. Add the yeast, sugar and salt and blend with a spoon.
  2. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.
  3. Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.
  4. When done, cover the dough with plastic wrap and let it sit in a warm place, for at least 1 hour, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft.
  5. Take the dough out of the bowl and knead a little bit with your hands. Split in 6 evenly sized portions.
  6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands for a more rustic look (and my preference actually ), about 1/4 inch thick.
  7. Heat an outdoor grill.  Put the stretched dough on the grill and close the cover. Let bake a minute or two and flip the bread. Grill another minute and remove. If you don’t want to use the grill – heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly colored and still soft. To give more color, push the pita bread with a wooden spoon on the pan. Remove the serve.

Homemade Pita Bread

It’s summer and one of the perfect canvases for a summer meal is the reliable pita bread! Let’s all remember my mother is Greek!! Last weekend, I decided to tackle homemade pita bread, thinking it was a big chore and difficult to do, much to my surprise it was super easy. I know you’re thinking really how is this easy? It’s 5 steps –  measure, mix, rise, pull and grill. If you are like me , how many times have you watched Bobby Flay make flatbread or pizza or pita on the grill and wonder how is this not a mess. I’m here to tell you , Bobby speaks the truth when he says it’s easy. The key is to put  the dough on the grill and let it bake a a minute or two.  The dough pulls away naturally once it’s baked.  The taste of home made pita is so superior to store brought you will want to give this a try!  I’ll have a few recipes coming up that is the perfect complement to homemade pita! Yum!!

From by the bay, wishing you perfect pita food memories!

Maryann

blog pita

 

Home made Pita Bread

Adapted from mygreekdish.com as posted by

 

Ingredients

  • 17 1/2 ounces  all-purpose flour
  • 1 teaspoon dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 glass of lukewarm water (40C)

 

Instructions

  1. To prepare this pitta bread recipe start by sieving the flour into your mixer’s bowl. Add the yeast, sugar and salt and blend with a spoon.
  2. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.
  3. Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.
  4. When done, cover the dough with plastic wrap and let it sit in a warm place, for at least 1 hour, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft.
  5. Take the dough out of the bowl and knead a little bit with your hands. Split in 6 evenly sized portions.
  6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands for a more rustic look (and my preference actually ), about 1/4 inch thick.
  7. Heat an outdoor grill.  Put the stretched dough on the grill and close the cover. Let bake a minute or two and flip the bread. Grill another minute and remove. If you don’t want to use the grill – heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly colored and still soft. To give more color, push the pita bread with a wooden spoon on the pan. Remove the serve.
 

Green Tea ( Matcha) Pound Cake

During my recent trip to Thailand , I came across desserts using powdered green tea or matcha. Matcha has been used over the years as a mood enhancer. It is rich in nutrients and antioxidants. Using the powdered green tea as an ingredient to my pound cake lends a light green color to the batter. Once the pound cake is baked it lends slight acidic yet sweetness to the cake. The results using green tea in my pound cake result is a cake that is beautiful to look at and delicious to eat!

From by the bay, wishing you green tea food memories!

Maryann

blog green tea cake 2

Green Tea ( Matcha) Pound Cake

Ingredients cake
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
1/4 cup milk
1 tablespoon matcha ( powdered green tea)
2 teaspoons vanilla

Ingredients Glaze

  • 1 cup confectioner’s sugar
  • 5 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 teaspoon matcha ( powdered green tea)

Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt,  matcha and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add milk and vanilla; beat until well combined (mixture will look curdled) 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Pour batter into prepared pan; smooth top.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. Cool. Combine ingredients for glaze in a bowl and mix until smooth. Drizzle on top of cake. Let glaze harden and serve. Store airtight at room temperature.

blog green tea cake

Jalapeno Kale Coleslaw

blog jalapeno slaw

I’m getting ready for the summer and grilling season, which has me in the kitchen testing new light side dishes. Here is a delicious new take on a favorite classic, coleslaw. My slaw adds some shredded kale, the dressing is light and bright using fresh lime juice along with fresh jalapeno and olive oil. Using the food processor ensures that the jalapeno flavor is subtle and it doesn’t add much heat but lots of flavor. You’ll love to add this dish to your summer meals.

From by the bay , wishing you bright summer food memories!

Maryann

 

blog jalapeno slaw 2

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

Buttermilk Pudding with Strawberry Rhubarb Compote

A sure way to welcome the bounty of spring is using the early rhubarb and strawberries in a delicious compote flavored with rich vanilla. This compote is the perfect topping for breakfast on top of pancakes, french toast or Greek yogurt or use the compote to complete desserts such as cake , ice cream or pudding.  I find the best match to this compote is this old fashion buttermilk pudding. The buttermilk pudding is slightly tart, creamy, smooth and rich. It’s the perfect balance to the tart and sweet compote.  You can also enjoy this pudding on its own or just topped with fresh berries.

From by the bay, wishing you creamy buttermilk food memories!

Maryann

 

blog buttermilk pudding

Buttermilk Pudding with Strawberry Rhubarb Compote

Serves 4 to 6

Serve the buttermilk pudding and top with the Strawberry Rhubarb Compote.  Recipes follow.

blog buttermilk pudding 2

Buttermilk Pudding

Ingredients
1 1/4-ounce envelope unflavored gelatin

1 cup heavy cream

2/3 cup sugar

2 cups buttermilk

1 teaspoon vanilla extract

canola oil for the ramekins
Directions
Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
Darienne Sutton
August 2007 in Real Simple

Strawberry Rhubarb Compote

 Ingredients

1 ¼ cups juice and/or water
½ cup  sugar
1/4 cup  agave nectar
1-pounds rhubarb, trimmed and cut into 1/4 –inch wide pieces
1 pound (450 g) strawberries, hulled and quartered
1 teaspoon vanilla and optional 1 teaspoon framboise

Directions
In a large, nonreactive saucepan, heat the water, juice, ginger, sugar, and agave. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Add the strawberries and  simmer another five minutes. Remove from heat and add the vanilla and  the framboise, if using. Cool and refrigerate until ready to use. Serve warm or room temperature.

 

 

 

Best Lemon Desserts for Spring

Pick from these favorite desserts featuring the clean, tart taste of lemons!!
Enjoy from the by the bay!
Maryann
blog lemon square

Lemon Bars
makes 9 bars or 18 small bites

Crust:
1 cup flour
1/2 cup confectioner’s sugar, plus more for dusting bars
pinch salt
1 stick  unsalted butter softened, plus more for greasing

Filling:
3 eggs
1 1/2 cup fine sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup flour
1/2 teaspoon baking soda

Directions

Preheat oven to 350F. Lightly grease a non stick pan 8 by 8
Make the crust by combining  flour, confectioner’s sugar, salt into a bowl. Add butter and mix with your hands to make pea size crumbs.  Turn into the greased pan and press the dough down into the bottom of the pan covering it all. Place in oven and bake for 20 minutes. Take out and cool.
While crust is baking make filling by using an electric mixer to combine the eggs, sugar, zest, juice, flour and baking soda. Mix until smooth. Pour filling into baked crust and bake for 35 minutes until filling is set. Take out of the oven let cool and cut into 9 bars. Dust with confectioner’s sugar and serve.

blog citrus pound cake
Citrus Pistachio Pound Cake
Recipe published in Bon Appetit 2012 from The Tasting Room in Houston Texas
 
Ingredients
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided
Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
blog pound cake

Lemon Pound Cake

Ingredient

  • 1/2 pound butter , at room temperature
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 egga, at room temperature
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • zest of one lemon

Directions

Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and  sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

blog lemon ice box 1

Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

blog lemon posset
Lemon Posset
Serves 6
Ingredients
3 cups heavy cream
1 1/4 cups granulated fine sugar, plus 1 teaspoon
6 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
Directions
In a medium sauce pan add the cream and 1 1/4 cups sugar. Bring to a boil, stirring to dissolve the sugar. Continue to boil for 3 to 5 minutes. Remove from heat and stir in the lemon juice. Pour into 6 ramekins. Refrigerate until set, at least 5 hours. To serve mix the lemon zest and sugar together to top each portion.
Ideas for serving Lemon Posset:
1. with fresh berries
2. with whipped cream
3. with cookies – such as shortbread or amaretti
4. with a berry sauce, such as blueberry or raspberry