Food 2: Berries

Showing posts with label Berries. Show all posts

Monday, December 9, 2013

Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

Nonstick cooking spray

10-1/2 oz. (2-1/3 cups) all-purpose flour

4-1/2 oz. (1 cup plus 2 Tbs.) cake flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. kosher salt

6 large eggs, separated and at room temperature

3/4 tsp. cream of tartar

3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly

6 T bs. granulated sugar

1 tsp. pure vanilla extract

3-1/3 cups buttermilk, at room temperature

Confectioners’ sugar, for sprinkling

For the strawberry syrup

1 cup pure maple syrup

1 cup quartered, hulled ripe strawberries

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

2-2/3 cups all-purpose flour

2 tsp. baking soda

1 tsp. kosher salt

1 cup granulated sugar

3/4 cup plus 2 Tbs. vegetable oil, such as canola

1-1/3 cups plain soy milk

2 Tbs. distilled white or cider vinegar

1 Tbs. vanilla extract

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)

12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)

1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice

3/4 cup mild honey (such as clover)

2 Tbs. instant tapioca

1 Tbs. cornstarch

1 Tbs. finely chopped fresh basil

1/2 tsp. kosher salt

For the topping:

9 oz. (2 cups) unbleached all-purpose flour; more as needed

2 Tbs. granulated sugar

4 tsp. baking powder

1/2 tsp. kosher salt

3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish

2/3 cup plus 1 to 2 Tbs. heavy cream

1 Tbs. mild honey (such as clover)

1 Tbs. turbinado (raw) sugar

1/4 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

3 large eggs, separated

3/4 cup part-skim ricotta, drained of excess liquid before measuring

2-1/4 cups buttermilk

5 Tbs. granulated sugar

1 Tbs. pure vanilla extract

3/4 tsp. table salt

8 oz. (1-3/4 cups) all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)

Vegetable oil for the griddle

Softened salted butter, pure maple syrup, and confectioners' sugar, for serving

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Good-For-You Blueberry Muffins

Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.
Read the post Dream Muffins for more of Ellie's tips on making your favorite bakery-style treats both healthful and delicious.

Nonstick cooking spray

4-1/2 oz. (1 cup) unbleached all-purpose flour

4 oz. (1 cup) whole-wheat flour

2 tsp. baking powder

1/2 tsp. table salt

1/4 tsp. baking soda

2 large eggs

3/4 cup granulated sugar

1/4 cup canola oil

1 cup natural unsweetened applesauce

1-1/2 tsp. finely grated lemon zest

1 tsp. pure vanilla extract

3/4 cup low-fat buttermilk

1-1/2 cups fresh blueberries

Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.

In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.

In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.

Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Blueberry Fruit Salad with Tequila-Lime Syrup

A margarita-inspired syrup enhances the tart-sweet flavor of this summery fruit salad. For an alcohol-free version, use water in place of the tequila.

3/4 lb. (2 cups) fresh blueberries

4 medium kiwi, peeled, halved lengthwise, then sliced crosswise

1 large ripe mango, peeled, pitted, and cut into bite-size pieces

1/2 cup granulated sugar

1/4 cup 100% agave tequila, preferably reposado

2 medium limes, finely grated to yield 2 tsp. zest and squeezed to yield 2 Tbs. juice

Put the blueberries, kiwi, and mango in a medium serving bowl. Combine the sugar, tequila, and lime zest in a 1-quart saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and stir in the lime juice. Pour the warm syrup over the fruit and gently toss. Cover and refrigerate until cold, at least 1 hour. Gently toss before serving.

Blueberry-Cassis Fool

With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts, including this luxuriously creamy fool.

1-1/2 cups heavy whipping cream

2 ro 3 tsp. granulated sugar (or to taste)

1 cup Rustic Blueberry-Cassis Sauce

In a large bowl, whip the cream to soft peaks with an electric mixer. Add the sugar, if you like, and mix until just blended. Gently fold in the blueberry sauce until incorporated (leaving a few streaks of sauce unincorporated gives the fool a nice, rustic look).

Chill the fool until ready to serve, for up to 4 hours.

Sweet Corn Cake with Blueberry-Lavender Compote

Here's another use for all that fresh summer corn. A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water until tender—3 to 5 minutes, depending on how fresh the corn is. You can skip sifting the cornmeal if you’d like a coarser texture in the cake.

For the cake:

6 oz. (12 Tbs.) unsalted butter, softened; more for the pan

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp. table salt

2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal

1 cup cooked fresh corn kernels (from about 1 large ear)

1/2 cup sour cream, at room temperature

3/4 cup granulated sugar

3 large eggs, at room temperature and lightly beaten

For the compote:

1 cup granulated sugar

2 tsp. dried lavender

1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)

1 cup fresh blueberries

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter the sides and bottom of a 9x2-inch round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well.

Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal; set aside.

Purée the corn kernels in a food processor until smooth. Strain the purée through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purée off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)

On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.

Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely.

Make the compote:

Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.

When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 Tbs. of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.

Summer Berry Trifle

Use a mix of strawberries, blueberries, and raspberries to make this a red-white-and-blue-striped creation, or use any type of berry you like—just make sure you choose the ripest, tastiest ones available. The bread will soak up all their sweet juices.

1-1/2 quarts mixed fresh berries (hull and quarter strawberries), plus extra berries for garnish

3/4 cup plus 1 Tbs. granulated sugar

4 tsp. minced fresh ginger

1 lb. day-old French bread, crusts removed, crumb cut into 1/2 -inch cubes (5 to 6 cups)

1/2 cup Grand Marnier or Cointreau

1-1/2 cups heavy cream

Heat the berries and 3/4 cup of the sugar in a 4-quart saucepan over medium-high heat, stirring occasionally, until they start to release juice but are still whole and intact, about 5 minutes. Stir in the ginger and pour the mixture onto a rimmed baking sheet to cool.

Meanwhile, in a large bowl, toss the bread with 5 Tbs. of the liqueur. In a chilled metal bowl with chilled beaters, whip the cream with the remaining 3 Tbs. liqueur and 1 Tbs. sugar to almost-stiff peaks.

In a 2- to 2-1/2 -quart clear glass bowl, layer in the following order: 1 mounded cup of bread cubes, 1 cup of berries and juices, and 1 cup of whipped cream. Repeat 3 times—you should have 12 layers total. For the final layers, use all the remaining bread, berries (and their juices), and whipped cream.

Cover and refrigerate until the juice has completely softened the bread, at least 4 hours or overnight. Garnish with fresh berries before serving.

Blackberry-Apple Turnovers

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

For the dough

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

2 Tbs. granulated sugar

1/2 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces

6 oz. cold cream cheese, cut into 6 pieces

1/2 cup heavy cream

For the filling

6 oz. (1-1/4 cups) blackberries, halved

1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice

1/2 cup light brown sugar

1 Tbs. unbleached all-purpose flour

1/2 tsp. ground allspice

1/4 tsp. kosher salt

For assembly

1 large egg yolk

Granulated sugar

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12x16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)

Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

Balsamic Strawberry Ice Cream Cake

This ice cream cake is about two parts ice cream to one part cake, which we think is the optimal ratio. The easiest way to make an ice cream cake is to have the baked, trimmed cake base in the pan and ready to go before you churn your ice cream. That way, you can transfer the ice cream directly from the machine onto the cake base. If your ice cream is already frozen, you’ll just need to soften it in the refrigerator and mix it in a stand mixer to get it to optional spreading consistency.

Nonstick cooking spray, or butter or oil

1 single 8-inch round layer of Great Yellow Cake (1/2 recipe), baked and cooled completely

2 quarts (2 batches) Balsamic-Strawberry Ice Cream

For the topping:

1 pint strawberries (2 cups), preferably organic

2 to 3 Tbs. sugar

1/4 tsp. pure vanilla extract or seeds from 1/2 vanilla bean

1 tsp. balsamic vinegar (optional)

Sweetened whipped cream

Assemble and freeze the cake:

Spray a cake pan that’s 8 inches in diameter and at least 3 inches deep with nonstick cooking spray. (You can also use a springform pan of the same dimensions. Wrap the outside bottom and sides of the pan tightly with aluminum foil to prevent water from seeping in during the unmolding step.) This will make it easier to get the finished cake out of the pan. Line the bottom of the cake pan with a circle of parchment or waxed paper. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray (or dot with butter or mist with oil) where the ends overlap to help them adhere.

You will need a 1-inch-high layer of cake for the base of your ice cream cake. To achieve this, take the 8-inch baked cake, place it on a flat work surface, and trim off the domed top portion with a long serrated knife to achieve a level surface. If the cake is more than 2 inches high, split it horizontally to achieve two layers. Place one of the layers in the bottom of the prepared cake pan for the base of your ice cream cake and wrap and freeze the remaining layer for another cake.

If you have just-churned, soft ice cream, transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer, allow it to soften in the refrigerator for 20 to 30 minutes; at the same time, put the bowl of your stand mixer, the paddle attachment, and the cake and pan in the freezer to chill while the ice cream softens. When it’s slightly softened, put the ice cream in the mixer bowl and beat on low speed, just until the ice cream is malleable, about 30 seconds. (It doesn’t need to be completely smooth, just spreadable.) Transfer the ice cream to the cake pan.

Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top. Put the assembled cake in the freezer as soon as it’s filled and freeze overnight.

Unmold the cake:

At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or
cardboard round the same size or smaller than the cake pan and run the
pan under warm tap water until the cake loosens. (If you are using a
springform pan, be sure to wrap the seams tightly in aluminum foil
before running under the warm water to prevent water from leaking into
in the cake and ice cream.) Remove the parchment. Top with a serving
plate (or 8-inch round of cardboard) and turn the cake right side up.
Return to the freezer until ready to decorate and serve.

Make the strawberry topping:

Trim and discard the tops of the berries, then quarter the berries lengthwise and transfer to a medium bowl, Sprinkle with the sugar (the amount needed will depend on the sweetness of the berries), vanilla and balsamic and toss gently to combine.

Let stand at least 20 minutes at room temperature to allow the sugar to dissolve.

Decorate and serve the cake:

Remove the cake from the freezer 5 minutes before serving to soften it slightly. Spread the whipped cream over the top of the cake, and pile the strawberries on top.

To slice the cake, hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

Blueberry-Vanilla Cream Cheese Pies

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.

Two 17.3-oz. packages frozen puff pastry

3 oz. cream cheese, softened

7 Tbs. granulated sugar

Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)

2 large egg yolks

1 cup blueberries

2 tsp. cornstarch

2 tsp. crème de cassis

1/8 tsp. kosher salt

Confectioners’ sugar for finishing

Thaw 3 sheets of puff pastry overnight in the refrigerator.

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.

In a medium bowl, combine the cream cheese, 3 Tbs. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.

Combine the blueberries, 2 Tbs. of the sugar, the cornstarch, crème de cassis, and salt in another medium bowl and mix gently.

On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets.

In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. of the cream cheese mixture in the center of each round. Top with 1 Tbs. of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 tsp. of the remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie.

Bake until golden-brown, about 25 minutes, swapping and rotating the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar.

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces

4-1/2 oz. (1 cup) unbleached all-purpose flour

1 cup granulated sugar

1-1/2 tsp. baking powder

Pinch kosher salt

1 cup whole milk

3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines

Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)

1/2 cup granulated sugar

3 large egg yolks plus 1 large egg

1-3/4 cups heavy cream, chilled

For serving

1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)

2 to 3 Tbs. granulated sugar

2 to 3 tsp. Grand Marnier (optional)

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.

Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.

Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.

Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.

Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered

2-1/2 Tbs. sugar

2 tsp. balsamic vinegar

For the base:

5 large egg yolks

1/2 cup sugar

1-3/4 cups heavy cream

3/4 cup 1% or 2% milk

1/4 tsp. kosher salt

2 tsp. balsamic vinegar

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Spinach Salad with Chicken, Strawberries, Blue Cheese and Almonds

This salad is a great way to celebrate strawberry season. Buy the freshest fruit you can find and rinse it just before using.

2 Tbs. plus 1/3 cup extra-virgin olive oil

4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed

Kosher salt and freshly ground black pepper

1/2 cup sliced almonds

1/4 cup red wine vinegar

2 tsp. honey

1 medium shallot, minced

6 oz. loosely packed baby spinach leaves (about 6 cups)

8 oz. strawberries, stemmed and quartered (about 1-1/2 cups)

3 oz. crumbled blue cheese (about 3/4 cup)

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.

While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool.

In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad. Drizzle with some of the remaining vinaigrette, if desired, and serve.

Blackberry-Apple Turnovers

For the dough

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

2 Tbs. granulated sugar

1/2 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces

6 oz. cold cream cheese, cut into 6 pieces

1/2 cup heavy cream

For the filling

6 oz. (1-1/4 cups) blackberries, halved

1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice

1/2 cup light brown sugar

1 Tbs. unbleached all-purpose flour

1/2 tsp. ground allspice

1/4 tsp. kosher salt

For assembly

1 large egg yolk

Granulated sugar

Make the dough

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

Strawberry and Spinach Salad with Herbs and Goat Cheese

Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is encouraged, the tarragon can become overpowering if increased.

3 cups baby spinach

1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley

2 Tbs. packed tarragon leaves

1 cup quartered strawberries

Kosher salt and freshly ground pepper

3 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

3 oz. fresh goat cheese

In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top.

Crushed Strawberry-Balsamic Fool Parfait

Strawberries, brown sugar, and balsamic vinegar are one of the dessert world's perfect combinations. Each element echoes the others and the sweet-sour-savory dynamic is irresistible. Your balsamic vinegar should be decent, but not artisanal, quality.

For the strawberry-balsamic sauce

1/4 cup balsamic vinegar

1/4 cup lightly packed light or dark brown sugar

12 oz. strawberries, hulled and halved or quartered lengthwise if large

1⁄8 tsp. pure vanilla extract

Tiny pinch of kosher salt

For the parfait

1 cup heavy cream

4 oz. mild fresh goat cheese or fromage blanc, at room temperature

1⁄3 cup lightly packed light brown sugar

1/4 tsp. kosher salt

2-1/4 cups coarsely crushed amaretti or gingersnaps

6 strawberries, hulled and halved lengthwise

Make the strawberry-balsamic sauce

In a large frying pan, combine the vinegar and sugar over medium heat, bring to a simmer, and cook, stirring, until syrupy, about 1 minute or so once it’s come to a simmer. Watch out for the vinegar fumes, which can be startlingly potent! Add the berries and simmer, stirring gently, until they start to collapse and the juices are running but the berries have not turned to mush, 6 to 8 minutes.

Remove the pan from the heat and gently stir in the vanilla and salt. Taste and adjust the seasoning. You want a balance that is fruity and sweet, with just an intriguing edge of vinegar. Chill until cold.

Make the parfait

Have ready six parfait glasses or wineglasses.

Set aside about 1/2 cup of the sauce. Scrape the remaining sauce into a food processor and pulse until the berries are crushed. (I like to leave some texture to the berries, but you can pulse until smooth, too.)

In a large bowl, using a handheld electric mixer, beat together the cream, goat cheese, sugar, and salt on medium-low speed until smooth, about 1 minute. Increase the speed to high and beat until firm peaks form when the beaters are lifted (don’t forget to stop the mixer before lifting), about 2 minutes. Add the reserved sauce and the processed sauce and, using a rubber spatula, fold just until blended. (The mixture can be covered and refrigerated for up to 1 day before continuing.)

Spoon about 3-1/2 Tbs. of the cream mixture into each glass. Top with about 3 Tbs. of the cookie crumbs. Spread about 3-1/2 Tbs. of the cream mixture over the cookie crumbs in each glass. Top with the remaining crumbs and then with the remaining cream mixture.

Serve immediately or cover and refrigerate up to 3 hours (the cookie crumbs will soften a bit). Top with the strawberry halves just before serving.

Vegan Vanilla-Mixed Berry Muffins

2-2/3 cups all-purpose flour

2 tsp. baking soda

1 tsp. kosher salt

1 cup granulated sugar

3/4 cup plus 2 Tbs. vegetable oil, such as canola

1-1/3 cups plain soy milk

2 Tbs. distilled white or cider vinegar

1 Tbs. vanilla extract

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.