Berry Sweet Treats

Recipe adapted and Husband-Tested in Alice’s Kitchen

We attended an outdoor summer wedding a few years ago.  I’ve tried to replicate one of the appetizer/treats which were served along with champagne and finger sandwiches.  The original was an unflavored cracker topped with some sort of jam and then layered with a bit of cream cheese or crème fraiche, a fresh blackberry and a toasted hazelnut.  They were just fabulously simple! Here’s my version.

Water crackers (or any other unflavored cracker)

Berry preserves or jam or jelly

Mascarpone cheese or cream cheese, room temperature

Heavy cream

Toasted slivered almonds

Fresh raspberries

On each cracker, spread a teaspoon of berry preserves.  In a separate bowl, whisk just enough cream to the mascarpone cheese (or cream cheese) so that it can be easily dolloped onto the cracker.  Sprinkle the berry preserves with some toasted almonds.  Dollop about 1 teaspoon of mascarpone cream on top of the berry/almonds.  Place a raspberry on the top and serve.

Orange and Apple Ricotta Cake

Recipe from http://calcuttachow.wordpress.com/

Husband-Tested in Alice’s Kitchen

This cake is wonderfully moist because of the ricotta cheese and shredded apples and subtlety flavored with orange and amaretto.  It’s perfect with just a dusting of powdered sugar and served with summer fruits. We LOVE this cake.

9 Tablespoons of unsalted butter 
(room temperature)

1 cup sugar


3 large eggs 
(room temperature)

1 cup ricotta 
cheese

1 apple, peeled and grated (about 1 cup)

4 teaspoons amaretto
 (You will find this at the liquor store.)

1 teaspoon pure vanilla extract


Zest of 1 orange (That's just the orange part, not the white pith.)

1¼ cup all-purpose flour


1 Tablespoon baking powder

1 pinch salt

(You will need a bit of butter and flour for preparing the cake pan.)

1. Heat the oven to 400˚F. Butter and flour a 9-inch pan.  In a bowl, combine flour, salt and baking powder lightly with a whisk and set aside.

2.  In a large bowl, cream the butter and sugar with an electric beater until light and fluffy.

3. Add the eggs slowly, one at a time.  Add the amaretto and vanilla essence.  Turn off the beater, and put aside.

4. Gently, with a spatula, add in the flour mixture, ricotta, apple and orange zest.  Stir gently to combine.

5. Place the batter into the prepared pan, smooth the top, and bake for about 30 minutes, until the cake is golden brown.  The sides will start to pull away from the pan.

6. Cool in the pan for about 20 minutes. Turn the cake out of the pan, and cool, preferably on a wire rack.

Serve dusted with
powdered sugar or dolloped with sweetened whipped cream 
 with berries or any other fresh fruit along side.

Prep the ingredients in advance so that your cake-making will go smoothly.  

Here's this scrumptious, delicate cake with
no adornment other than perfectly ripe peaches. 
I would be proud to serve this to royalty :-)

Raspberry/Blackberry Shortcake, Mascarpone Cream with Raspberry Framboise Sauce

Serves 6 (with some shortcake leftover for another dessert)

This is a very easy dessert to make, but it looks so elegant and tastes just dandy!  All the components can (and should) be made ahead so that you can enjoy your guests because this is definitely a summer party treat.  When it's dessert time, just assemble all the components on pretty plates and voila!  Other Husband-Tested Recipes using blackberries are:Blackberry Vodka Gimlets; Blackberry Sorbet; Blackberry Cornbread Tartlets with Ricotta Cream; Plum Blackberry Streusel Pie; Meringue Chantilly & Pastry Cream with Cognac


Sauce Ingredients: (Makes 2 cups...more than you'll need for this dessert.)
3 pints fresh raspberries or blackberries (divided)
1 Tablespoon fresh lemon juice
5 Tablespoons sugar
2 Tablespoons Framboise (raspberry brandy) (optional)
Shortcake  Make the cake as directed and then once it has cooled, cut the cake into rounds using a biscuit cutter.
Mascarpone Cream Make the cream as directed and store in the fridge until ready to use.

To make the sauce:
Place all the sauce ingredients in a medium saucepan.  Crush the berries.  (I used an old fashioned potato masher.)  Bring to a boil.  Lower heat and then simmer until

To assemble, place a shortcake round on a pretty plate.  Top with a generous dollop of mascarpone cream.  Place berries on top and then drizzle 2 Tablespoons of sauce on the plate around the cake.

Blueberries and Cream Ice Cream

Recipe from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody and Husband-
Tested in Alice's Kitchen
Makes about 1 quart

Blueberries are in season from late spring until the end of the summer, they are a delicious treat when warm weather arrives. Like all berries, blueberries freeze beautifully, so if you cannot find fresh ones, use frozen. We have several blueberry bushes in our garden that my husband treats like precious children. I almost have to put him in a head lock before he'll share any with anyone, even me, but I was able to secure 2 cups for this creamy berry ice cream. I found this recipe in an inspiring cookbook that my parents gave me. The color of this ice cream is just gorgeous! It's so easy to make. We made quick work of eating this dessert! Locally grown blueberries can be found in season at Lost River Market & Deli and also at the Orange County HomeGrown Farmers Market.

Ingredients:
2 cups fresh blueberries or frozen blueberries (see Note)
3/4 cup water
1 cup sugar
1 cup heavy cream
1 Tbs. fresh lemon juice

Directions:
In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.

Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.

Add the cream and lemon juice to the blueberry puree and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Garnish with a few fresh blueberries, if desired.

Note: If using frozen blueberries, make the sugar syrup by combining the water and sugar in a saucepan, bringing the mixture to a boil over medium-high heat, and cooking it until clear, about 1 minute. Put the frozen blueberries in a heatproof bowl and pour the syrup over them. Let cool and then transfer to the food processor. Proceed with the recipe.

Meringue Chantilly & Pastry Cream with Cognac

Recipe from Ina Garten's Barefoot in Paris  
Husband Tested in Alice's Kitchen

Now that the berries are coming on, it's time to think about ways to use the bounty. I made these for good friends who had had a crummy day. We ate out on the screened-in porch while enjoying the bird calls. This dessert definitely cheered them up! You'll find local strawberries and fresh local eggs at Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets. Make these beautiful treats for a very special occasion. Top with fresh fruit such as strawberries, blueberries, raspberries, blackberries, plums, nectarines or peaches. (Add a sprinkling of sugar to the fruit to sweeten, if needed.) Meringues are best made on a day with no humidity. If it’s humid outside, the meringues tend to “weep.” Meringues can be made several days in advance. Keep in an airtight container. The pastry cream can be made and chilled a couple of days in advance.

Meringue Chantilly
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract

Preheat the oven to 200 degrees F. Line 1 baking sheet with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Place each meringue on a plate, fill with Pastry Cream with Cognac and top with fruit.

Pastry Cream with Cognac
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk (to scald milk, heat it just below the boiling point)
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 2 cups