Tag Archives: berry recipes

Quick and Easy Blackberry Jam

blog blackberry jam 2

Wait don’t throw out those berries!  Sometimes, I have left over berries in my fridge, yes hard to imagine but true. If you find that you have berries that are maybe not at peak left over , consider making this quick berry jam recipe. I used blackberries because  they were what I had left over but easily you could be using raspberries, blueberries or strawberries. I have been know to just use whatever I might have left over. It’s so simple to make the green apple supplies the pectin to make the jam and voila you have your very own homemade fridge jam. Serve along with your favorite biscuit, toast or pancakes!

From by the bay wishing you a very jammy food memory!

Maryann

P.S. I love the blackberry version of this jam!

blog blackberry jam 1

Quick and Easy Blackberry Jam

Ingredients

  • 12 ounces fresh blackberries
  • 1 cup granulated sugar
  • 1/4 cup cored, peeled and chopped granny smith apple
  • 1 tablespoon fresh lemon juice

Directions

Wash blackberries and pick over for any impurities. Place ingredients in a medium pan on low heat and mix well. Heat slowly for approximately 40 minutes stirring occasionally, until jam comes to a rolling boil. Test to see if jam has thickened by using a spoon to see that it doesn’t run. You can mash the berries or leave the larger pieces. If it’s a little runny no worries it will jell in the fridge. Place in a jam jar and cover. Store in the refrigerator until ready for use for up to one week.

Summer Fruit Refrigerator Jam

blog summer jam again

I love this time of year and the abundance of fresh fruit. Sometimes though you might not finish all the fruit.  If you are like me, you might have few lonely raspberries left in the fridge, you know the one’s that have been squished or a few over ripe peaches sitting on  the counter. Give these fruits new life by making this delicious and easy refrigerator jam.  This jam has only three ingredients. It’s perfect to eat with toast, on top of ice cream or try making these little yogurt parfaits for breakfast, the recipe follows below. Starting looking for some fruit now and make yourself some jam!

From by the bay, wishing you jammy food memories!

Maryann

blog summer jam again 3

Summer Fruit Refrigerator Jam

Ingredients

2 cups fruit, such as peeled, pitted stone fruit chopped and or berries

1/2 cup granulated sugar

1 tablespoon lemon juice

Directions

Toss fruit and sugar in a non reactive medium sauce pan and let sit an hour. Add lemon juice and bring to a boil. Reduce heat and simmer for about 25 to 30 minutes, stirring occasionally. It’s ready when it’s thicken and runs off the spoon in big drops. Place in clean jam jar , cover and let rest to room temperature. Leave in the refrigerator until ready to use up to two months.

blog summer jam again 2

Yogurt Parfait with Jam and Pine Nuts

1 serving

Ingredients

2 tablespoons  summer fruit refrigerator jam

6 ounces low fat greek yogurt

1 teaspoon toasted pine nuts

Directions

In a small jar layer the jam, yogurt and top with pine nuts. Serve immediately or cover overnight and serve for breakfast the next day.

 

 

Rose Sangarita with Mixed Fruit ( Rose Sangria with Tequila)

As we appropriate Labor Day weekend, I decided for my official Labor Day cocktail to combine two of my favorite drinks, rose and a margarita – and the combination of these two drinks is a Rose Sangarita, adding some of the fresh seasonal fruit so abundant right now to enhance the flavor. i like to use berries combined with some stone fruit so bring in the blackberries, raspberries and blueberries along with the peaches, apricots and plums to make your favorite sangarita!

From by the bay, wishing you sangarita food memories!! Maryann

blog sangrarita

Rose Sangarita with Mixed Fruits ( Rose Sangria with Tequila)

Ingredients

  • 1 bottle Rose ( 750 ml)
  • 2 ounces gold tequila
  • 2 ounces triple sec
  • 2 ounces fresh berries ( raspberries, blackberries or blueberries)
  • 2 ounces fresh pitted and chopped stone fruit ( peaches, plums or apricots)

Directions

Put all the ingredients into a carafe. Mix well and refrigerate for minimum 3 hours and up to 1 day. Serve cold.

Rhubarb Strawberry Crumble with Vanilla Custard Sauce

a strawberry rhubarb crumble 014

 

Rhubarb Strawberry Crumble with Vanilla Custard Sauce

Serves 4-6

 

Filling

3 cups rhubarb, cut into ½ inch pieces

2 cups fresh strawberries

2 tablespoons Grand Marnier

½ cup fine sugar

1 tablespoon cornstarch

1/8 teaspoon kosher salt

 

Topping

½ cup light brown sugar

½ cup flour

½ cup quick cooking oats

½ cup unsalted butter, chilled

1 vanilla pod, add just the seeds

¼ cup ground almonds

 

Preheat oven to 350F. Grease a 9 x13 pan. In a bowl add the rhubarb, strawberries and Grand Marnier , let sit ten minutes. Then add the sugar , cornstarch and salt. Mix and pour into the greased pan. In a medium bowl ,mix together the brown sugar, flour and oats. Cut butter into mixture with pastry blender until crumbs are pea size. Spread across the fruit mixture. Bake in oven for 45 minutes or until rhubarb is tender. Serve with ice cream , whipped cream or vanilla custard sauce.

 

Vanilla Custard Sauce

Makes 1 cup

¾ cup whole milk

¼ cup fine sugar

2 egg yolks

1 teaspoon vanilla

 

Whisk yolks in a bowl until blended. In a medium sauce pan bring milk and sugar to a boil without stirring. Remove from heat and whisk slowly into the bowl with the egg yolks. Return the mixture back into the saucepan and cook over moderate heat, stirring constantly until the sauce thickens. Sauce is thick enough when it coats the back of a wooden spoon. Pour the sauce through a sieve into a bowl and place the bowl into another large bowl with ice and cold water. Stir in vanilla and whisk occasionally until custard is cool. Once cooled , cover the custard with wax paper to prevent a skin from forming. Chill in the refrigerator for at least 4 hrs. before serving with Rhubarb Raspberry Crumble.

 

 

 

Star Spangled Desserts

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Article first published as Star-Spangled Desserts on Technorati.

I love holidays! The 4th of July is no exception. I enjoy creating wonderful memories with my friends and family gathered together by the bay for a special celebration! We gather in early evening , sitting out of doors sharing a meal focused on food made on the grill. When dusk arrives, we have dessert and watch fireworks from the deck over the bay, as each town adds some spectacular colors to the sky. The desserts need to be as special as the firework displays in the sky. Here are a few of my favorite star spangled desserts to try for your own celebration.

From by the bay wishing you the happiest 4th of July food memories!
Maryann



blog berry crisp


Red and Blue Berry Firework Crisp
Serves 4 to 6
Topping
1/2 cup  unsalted butter (1 stick), melted
3/4 cup rolled oats
1/2 cup crushed store bought oatmeal cookies
1/2 cup all purpose flour
1/2 cup dark brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
Filling
4 cups mixed berries – raspberries and blueberries
1 tablespoon cornstarch
1/4 cup granulated white sugar
1/2 teaspoon raspberry liquor

Preheat oven to 400 F. Place all ingredients for topping in a bowl and mix well. In a a shallow baking dish add the berries , cornstarch, sugar and liquor. Mix well. Cover the berries with topping. Place dish on a baking
sheet in to the oven and bake for 25 minutes. Remove from oven and cool. Serve at room temperature as is or serve with ice cream or whipped cream.

blog red velevet cheesecake

Red Velvet Cheesecake
Crust:
2 cups chocolate wafers
4 tablespoons melted unsalted butter
2 tablespoons light brown sugar

Filling
20 ounces cream cheese
1/2 cup sugar
3 eggs plus 3 egg yolks
2 tablespoons melted chocolate
1 tablespoon red food coloring
1 tablespoon vanilla

Topping
1 cup sour cream
1 tablespoon fine sugar

1 teaspoon vanilla

1/2 teaspoon red food coloring

Directions

Preheat the oven to 350F. Take a 9 inch spring form pan and line with aluminum foil wrapping the outside twice. It’s important to keep water out when cooking with bain marie. To make crust use food processor to finely grind the wafers, then add  sugar and melted butter and process until moist. Take out and place in bottom of spring form pan. Press down with fingertips to cover the bottom of pan. Bake the crust until set about 12 minutes. Cool crust.

To make the filling : Using an electric mixer beat the cream cheese and sugar. Make sure to scrape down the mixture with a spatula from the sides of the bowl. Add the eggs and continue to beat. Next add the vanilla until all is well blended. Take a bow and add 1/3 of the batter. To the batter add the melted chocolate and food coloring.

Pour the chocolate cheese mixture onto the cooled crust in the spring form pan. Next pour on top the remaining batter.  Place the pan into a roasting pan add hot water to the roasting pan until it’s half the height of the spring form pan. Place in oven and bake for 50 minutes. In themeantime, make sour cream topping by combining the sour cream, sugar and vanilla. After the cheesecake has baked for 50 minutes remove from oven and spread the sour cream topping evenly across the top. Place back into the oven for another 10 minutes,. At this point the cheesecake should be set. Take out of the oven. Remove carefully from the bath. Transfer to a wire rack to cool. Cover with foil and place in refrigerator over night to set.