Naturipe Farms Berries » Berry Bulletin

Sugar Rush: Strawberry Jalapeño Profiteroles from Mulberry, Austin

naturipe — Fri, 17 May 2013 15:00:00 +0000

Chef Kristine Kittrell took over the kitchen at Mulberry a mere six months ago. She's added a few signature items, but mostly she's revamped the menu by focusing on what's seasonal and local.

Take for example her spin on profiteroles, which demonstrates her passion for weaving local Texas ingredients with classical aesthetics. She churns fresh strawberries and jalapeños into ice cream, then uses it as a filling for choux pastry. The ice cream filled-pastry rests on a creamy pool of lavender infused crème anglaise. To finish the dessert, the crème is dotted with slices of strawberries and candied jalapeños.

With each bite, the pepper's heat seeps through while the ice cream cools your tongue. This addictive contrast of heat and sweet will keep you going back for bite after bite.

Mulberry

360 Nueces St #20, Austin, TX 78701 (map) (512) 320-0297; mulberryaustin.com

About the author: Melody Fury is a cocktail and restaurant writer, and photographer that lives in East Austin. Holler at her on Twitter and Facebook.

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Blackberry Farms Griddle Cakes: How You Cooked Them at Home

naturipe — Fri, 17 May 2013 14:15:00 +0000

Each month we ask you to Cook the Cover. Send your pictures and reviews to askba@bonappetit.com. We'll share them in a Cook the Cover Facebook album, and feature our favorites here on The Feed.

Look at those pancakes. (Look at them!) Now look at this: they're gluten-free.

These "griddle cakes" come courtesy of Blackberry Farm in Walland, TN, and once we got our hands on the recipe, we were surprised to see the lack of gluten, too. Because they are so darn good. To be fair, they have some maple syrup and butter in the batter. And some more syrup and butter on top. So that helps.

In any case, we liked them so much we put them on our cover. And bloggers thought they looked so good, they made them in their kitchens. (And one painted a watercolor ode to them!) Here's how their versions stacked up.

Culinary Covers: Four of my favorite flours in one pancake...I really loved the flavor of these griddle cakes. The different flours provided good texture, even a little crunch from the cornmeal. Very tasty!
Foxes Love Lemons: These pancakes were amazing. They had so much more earthy, grain-filled flavor than regular pancakes! I love how there was maple syrup incorporated into the batter itself - I can never have too much maple syrup! I also made a Pineapple-Ginger Compote to spoon over the top.
Ambery Ryder-Wilson/ For the Love of the South: I was pleased as punch to see Blackberry Farm's griddlecakes as the cover for the May issue. To visit the farm is on a wish list of mine, but I'll treasure this recipe until then. P.S. I had a mason jar full of local Tennessee honey, so I substituted honey for the maple syrup in the recipe. Delicious!
There's a Newf in my Soup!: I can call them drool-worthy because Trapper polished off this stack when I was done photographing it. I nibbled a few as I was cooking them and made a second batch the next morning to enjoy piping hot right out of the pan. Best. Pancakes. Ever.
Jean Sanders: Loved the pancakes. Raves from everyone!
Tina Albrecht/The Albrecht: The cover as always looks delicious, but the moment I realized there was maple syrup in the batter, I was extra sold on making these pancakes! These delightful maple pancakes where just about as big of a treat as getting to spend a long weekend together with Ginger!
Stuart Claggett/Three Meals a Day: Served with maple butter.

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American Classics: Easy Icebox Strawberry Shortcake

naturipe — Fri, 17 May 2013 12:00:00 +0000

From Sweets

[Photograph: Alexandra Penfold]

The weather is threatening to turn summery and the markets have been flush with strawberries. With Memorial Day and the start of full-on picnic and barbecue season right around the corner, the time seemed ripe to try out a new icebox cake recipe.

Strawberry Shortcake traditionally involves biscuits, cream, and berries, though there's nothing wrong with making it with say, doughnuts or red velvet cake. When strawberries are in season I support strawberry shortcake in all forms and this recipe is quite possibly the easiest strawberry shortcake ever. All you need are fresh strawberries, a bit of orange juice, graham crackers and homemade whipped cream. Strawberry shortcake desserts can easily veer into cloyingly sweet territory, but this version is low on added sugar, putting the natural sweetness of ripe, in-season berries center stage. Best of all, you can throw it together in a matter of minutes the night before you want to eat it. Just before serving, top it with freshly sliced strawberries.

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Easy Icebox Strawberry Shortcake »

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.

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Strawberry Vanilla Doughnuts

naturipe — Fri, 17 May 2013 08:30:00 +0000

When the first quart of spring strawberries arrived in our produce delivery bin a few weeks ago, Andrew immediately asked if we could bake something with them. I asked what he had in mind and after only a moment’s hesitation, he declared, “Strawberry doughnuts.” This caught me off guard. Doughnuts are a very rare occurrence in our house and the kid has probably had less than three doughnuts in his entire life. Not only that, but I wasn’t sure exactly what a strawberry doughnut entailed…this was clearly a spur of the moment idea for him. Unlike basically anything else he has ever thought of, he actually forgot about this idea. I, however, did not. I just couldn’t get the idea out of my head. Strawberry doughnuts…I pondered and pondered. What would be the best way to go about that?

Homemade doughnuts are so irresistible, I allow myself to make them only once a year as a treat. These most definitely were a product of trial and error, and then even more error on my part, but they were so worth it in the end. We loved everything about the way these turned out and it was tough to limit ourselves to just one. The dough has an overnight rest so they are doable for a brunch treat if you so choose.

Recipe: Strawberry Vanilla Doughnuts

Yield: about 10 doughnuts

Ingredients:

For the doughnuts:
2½ tsp. instant (rapid rise) yeast
2/3 cup milk, at room temperature
3½ cups all-purpose flour, plus more as needed
1/3 cup sugar
2 tsp. coarse salt
3 large eggs, at room temperature
7 tbsp. butter, at room temperature, cut into large chunks

For the filling:
1 quart strawberries, hulled
1/3 cup sugar
2 tbsp. fresh lemon juice

To finish:
Canola oil, for frying
1 cup vanilla sugar*

Directions:

In the bowl of a mixer fitted with the dough hook, combine the yeast with the milk and whisk briefly to dissolve. Add in the flour, sugar, salt, and eggs. Continue mixing on low speed 2-3 minutes more. Add in the butter a piece at a time, waiting until each is mostly incorporated before adding another. Continue kneading about 5-6 minutes more. If necessary, add extra flour 2 tablespoons at a time until the dough is cohesive but still slightly sticky.

Lay out a piece of plastic wrap and spray lightly with cooking spray. Transfer the dough to the plastic wrap, wrap tightly, and refrigerate overnight (at least 6 hours and up to 15 hours).

Lightly flour a baking sheet, and generously flour a work surface. Turn the dough out onto the work surface and gently pat or roll out to a slab about ½-¾ inch-thick. Use a 3 to 3½-inch biscuit or cookie cutter to cut out rounds of the dough. Transfer dough rounds to the prepared baking sheet, rerolling and recutting dough scraps as needed. Cover loosely with lightly oiled plastic wrap and let rise until puffy and nearly doubled, about 2-3 hours.

Meanwhile, make the strawberry jam filling. Coarsely chop the berries (use the food processor or blender, if you wish.) Transfer the chopped berries to a large skillet with the sugar and lemon juice. Cook over medium heat, stirring frequently, until the jam is thickened and bubbles cover the surface, about 15-20 minutes. Let cool well before using.

When you are ready to finish the doughnuts, fill a large saucepan or pot with canola oil to a depth of 3 inches. Clip a thermometer to the side and heat the oil to 350˚ F. Meanwhile, line a cooling rack with paper towels. When the oil has reached the appropriate temperature add doughnuts to the oil in the pan in a single layer so that they are not crowded. Fry, turning once, until golden on both sides, about 4-5 minutes total.

Use a skimmer or slotted spoon to transfer the finished doughnuts to the cooling rack. Place the vanilla sugar in a shallow plate or dish. After a few minutes of cooling, evenly coat all sides of the doughnuts in the vanilla sugar, shaking away the excess. Repeat the frying process until all doughnuts are cooked.

Transfer the strawberry filling to a pastry bag fitted with a plain round tip. Gently poke the pastry bag into each doughnut and squeeze a few tablespoons of filling into each. Serve fresh.

*If you don't have vanilla sugar, no worries. Just use regular sugar. It will still taste fab. To make vanilla sugar, add spent vanilla pods to an airtight container of sugar and let stand at least 2 days. That's it!

Source

doughnuts and filling slightly adapted from Martha Stewart

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Chocoholic: Creamy Chocolate Raspberry Summer Pudding

naturipe — Wed, 15 May 2013 14:30:00 +0000

From Sweets

Cool and luscious. [Photograph: Yvonne Ruperti]

I'm a recent convert to summer pudding, the cool and juicy dessert traditionally made by soaking white bread with a berry compote. For years, I'd thought it odd to soak white bread with berries, expecting the texture to be like a mushy jelly sandwich. And to be honest, most images of summer pudding—with a gash of blood red berries spilling out from the center—seem more suited to a slasher flick than something I want to eat. But in fact the texture of the bread becomes pleasantly soft and almost creamy as it gels with the saucy berries, and once I realized that summer pudding is basically a no-bake bread pudding, I got to thinking about other ways to present this easy, cool dessert. As in, say chocolate?

When I come up with a new idea I always do some research to ground myself, but this time, I found nothing. Nada. So I had to wing it. My vision was a creamy chocolate raspberry bread pudding made from chocolate custard soaked bread—but without the oven. To do it, I gently cooked a custard sauce of milk, cream, semisweet chocolate, and egg. After cutting pieces of soft white bread to fit my cups (for individual servings), I assembled each pudding by layering the bread, chocolate sauce, and crushed raspberries into each cup.

Patience is king with summer puddings. It takes time to allow the bread to fully absorb the liquid and "set". I let mine soak overnight in the fridge before turning it out onto a plate (digging in with a spoon works too). The texture is like a super moist and creamy layer cake, and the extra chocolate custard that didn't soak into the bread spills over the top. Though saucy enough as is, I served it on a pool of dark chocolate sauce for an extra blast of chocolate.

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Creamy Chocolate Raspberry Summer Pudding »

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.

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Blueberry/Rhubarb Breakfast Sauce

naturipe — Wed, 15 May 2013 04:00:00 +0000

My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, G...

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Boundless Berries: Category Continues Upward Trend – Supermarket News

naturipe — Mon, 13 May 2013 13:03:00 +0000

Supermarket News

Boundless Berries: Category Continues Upward Trend
Supermarket News
It's all unicorns and rainbows for the berry category. Improvements in production have made for more product availability and a longer season, and sales just keep climbing. “I don't think there's been a single commodity out there in the case, at least ...

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Chicken with Mango-Raspberry Salsa

naturipe — Mon, 13 May 2013 04:00:00 +0000

The slight spice from the jalapeno pairs well with the sweet mango and raspberry salsa in this grilled chicken entree. —Taste of Home Test Kitchen

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Lemon Blueberry Muffin Bread

naturipe — Sat, 11 May 2013 10:21:00 +0000

Good morning. This is for those in need of a last minute Mother’s Day brunch recipe! This breakfast bread that tastes exactly like a giant blueberry muffin. And who doesn’t like a giant muffin?! No one. It’s so good slathered with sal...

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Blue Cheese-Stuffed Strawberries

naturipe — Sat, 11 May 2013 04:00:00 +0000

I was enjoying a salad with strawberries and blue cheese when the idea hit me to stuff the strawberries and serve them as an appetizer. It worked out great, and the flavors blend so nicely. —Diane Nemitz, Ludington, Michigan

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