Category Archives: Fruit

Cranberry Blaahg

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raw materials

raw materials

I’ve never been the type of person to suffer from any holiday blues, but this does not mean that I don’t appreciate that others do.
So of course, my answer to holiday depression is….(wait for it) food!
Cranberries, ruby red on the plate with their combination of sweet, tart, and bitter flavors can be transformed in so many ways.
I love the various consistencies ranging from gelatinous (hello, my daughter’s favorite canned variety which keeps it’s shape for life, with the ridges still visible even after removed from the can) to the smooth and silky yet still textural conserve version, which is my favorite.
I’ve been making this raspberry version of cranberry sauce for years – because I love raspberries and California raspberries, while not local, are pretty good in November combined and cooked with cranberries.  I’d be telling a lie if I didn’t say that I am hesitant to even share how simple this recipe is, because I’m pretty sure people think it’s a big deal to make. (Shhh).  Get over your holiday blues with my Cranberry Blaahg and recipe for fast, fresh, simple + delicious conserves.

Cranberry Raspberry Conserves 

  •  2 pints of fresh raspberries
  • 16 oz fresh cranberries (rinsed, picked, stems removed)
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 cup water
  • 2 TBS Chambord black raspberry liquor (optionally delish)

One of the beautiful things about this recipe is that there are only 5 ingredients + water.

 Combine everything together except the Chambord, in a large pot.  Be sure the pot is ample enough, as this mixture will bubble and foam up. Notice my smaller sized pot which bubbled over into a very sticky mess…don’t do this!
Cook on a medium high heat until everything starts to bubble and foam.
Bubbling cranberries and raspberries

Bubbling cranberries and raspberries

Reduce your heat to medium and stir.
When you start to hear the cranberries pop and everything starts to break down and looks saucy, you are done.  Add the Chambord now, if you choose to use it.
cooked and reduced berries, sugar and water

cooked and reduced berries, sugar and water

Because cranberries are naturally high in pectin, the conserves will be naturally jelled upon cooling.  Additionally, you will be happy to know that cranberries are an antioxidant and a super food.
Cool and refrigerate, conserves will keep for up to a week (if it lasts that long).  Excellent on cold meat sandwiches (turkey, pork, roast beef, chicken or ham – you choose) and as a condiment with cheeses.
Cranberry Raspberry Conserves

Cranberry Raspberry Conserves

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Pan Roasted Apples with Salted Caramel Sauce

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Sautéed apples served with deliciously sweet and salty caramel sauce tastes heavenly. Use tart apples, such as Granny Smith, which will balance the decadent sauce. This is my idea of an adult caramel apple!

 

  • 4 Granny Smith or other tart cooking apples, peeled, cored and sliced in half and each half sliced into 4 slices
  • 1/2 cup salted butter plus 1 teaspoon for the sauté pan
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/16 teaspoon sea salt

 

For the apples

  1. Melt the 1 tsp of butter in a large skillet set over medium heat.
  2. Add the apples to the pan and sauté them for 5 to 7 minutes, until they turn golden and tender. Remove the apples from the pan and set them aside.

For the caramel

  1. In a separate small pot set over medium-low heat, melt the butter in the heavy cream. Immediately remove from the heat and set aside.
  2. Place the sugar in a separate heavy bottomed saucepan set over medium heat. Sprinkle the water over the sugar and allow it to dissolve over the heat without stirring.
  3. Cook the sugar undisturbed, watching carefully and as the sugar begins to caramelize, occasionally shake and swirl the pan to evenly distribute the color. This will take approximately 8 – 10 minutes.
  4. When the caramel is a rich golden color, (be careful as the mixture goes from pale to burnt very quickly) remove the pan from the heat and carefully add the hot cream and melted butter to the caramel. Stand back during this process; the hot caramel will bubble up the sides of the pan and hot caramel and sugars are a nasty burn.
  5. Return the caramel to low heat, whisking constantly. Cook and stir the caramel for about 2 minutes over the low heat. Remove from the heat and season the sauce with the about 1/16 teaspoon sea salt; stir until it is dissolved completely.
  6. Drizzle the caramel sauce over the warm apples and serve immediately.

 

Serves 6

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Raspberry Custard Cake

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A cross between custard, pudding and cake, this is a spin on the traditional French dessert from Normandy named "Clafoutis". Typically made with cherries, I have substituted raspberries and added buttermilk for a tangy flavor. Bake this while you are eating dinner to serve warm or bake the night before to serve cold, equally as delicious!

A cross between custard, pudding and cake, this is a spin on the traditional French dessert from Normandy named “Clafoutis”. Typically made with cherries, I have substituted raspberries and added buttermilk for a tangy flavor. Bake this while you are eating dinner to serve warm or bake the night before to serve cold, equally as delicious!

  • ¼ Cup whole milk
  • ¼ Cup heavy cream
  • ¼ Cup buttermilk
  • 3 Large eggs
  • ½ Cup sugar
  • 1 Tsp vanila extract
  • Pinch of salt
  • ½ Cup all purpous flour
  • 9 oz Fresh raspberries
  • Powdered sugar for garnish

 

    1. Pre-heat oven to 350°f.  Butter an 8” diameter glass pie dish with 2” high sides. Dust w/ sugar, shaking out excess.
    2. Combine milk, cream, buttermilk, eggs, sugar, vanilla, salt and flour in a            blender.  Blend for 1 minute, scraping down the sides and blending for another 15 seconds.
    3. Pour half of batter into the pie dish and scatter raspberries on top.  Cover with additional batter.   Bake cake until puffy and evenly browned and a knife inserted in the center comes out clean, about 35-45 minutes.  Cool completely in pan on a rack.
    4. Carefully unmold cake from its pan and invert onto a plate.  Cover with a serving platter and flip the cake so that it is right side up.  Sprinkle liberally with powdered sugar and serve.

 

Serves 8

 

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Apple Crisp

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This is a classic, simple dessert that fills the house with the aromatic and fruity scent of apples, cinnamon & butter.  I like to serve the crisp warm with a large dollop of crème fraiche.

 

  • 6 – 8 baking apples peeled, cored and sliced   (I use Granny Smith or Golden Delicious)
  • 1 tablespoons ground cinnamon
  • ¼ cup white sugar
  • 1 ½ cups firmly packed brown sugar
  • ½ cup + 2 tablespoons all purpose flour
  • 1 cup rolled oats
  • ¼ teaspoon salt
  • 1 stick cold unsalted butter, cut into small chunks

 

  1. Preheat oven to 350 degrees. Butter a 13 x 9 x 2 inch baking dish or pan.
  2. Combine apples, cinnamon, white sugar, ½ cup of brown sugar and 2 tablespoons flour.  Toss well and pour mixture into baking dish.
  3. Combine remaining flour, remaining brown sugar, oats, salt and ¾ of butter in a medium sized bowl.  Using 2 knives, a pastry blender or your fingers, blend ingredients until they look like coarse crumbs, working quickly to keep butter cold.  Pour mixture over apples.  Dot remaining butter on top of crisp.
  4. Bake crisp for approximately 50 minutes, or until bubbly and brown and apples are tender inside when pierced by a knife.  Allow to stand for at least 15 minutes before serving.  May be served warm or at room temperature.
Serves 6
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French Country Cake with Strawberries

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Simple and simply delicious, this cake is adored by everyone! Perfect for a light dessert, at tea time or even for breakfast, this cake is moist, full of fruit and not too sweet. Use the freshest and sweetest strawberries available and try it with a dollop of Crème Fraiche

Simple and simply delicious, this cake is adored by everyone! Perfect for a light dessert, at tea time or even for breakfast, this cake is moist, full of fruit and not too sweet. Use the freshest and sweetest strawberries available and try it with a dollop of Crème Fraiche

  • 1 cup sugar, plus additional 1 tablespoon for topping
  • 1 stick unsalted butter, softened
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 quart of fresh strawberries, rinsed, dried, stemmed and cut in half.

 

  1. Preheat oven to 350 degrees.  Butter and flour a round 9” cake layer pan.
  2. In a stand mixer or with a handheld mixer, cream butter and 1 cup sugar together on medium speed, until creamed, about 3 minutes.
  3. Beat in eggs thoroughly, one at a time and then vanilla  Set aside.
  4. In a mixing bowl, sift together flour, baking powder and salt.  Add to the creamed butter mixture, ¼ cup at a time, mixing well after each addition.  Pour batter into prepared cake pan.
  5. Arrange strawberries in a circular pattern in two rows on the cake batter with the tips pointing towards the rim of the pan.
  6. Sprinkle strawberries with sugar and bake until cake is set and light golden, about 50-55 minutes.  The fruit will sink into the batter.
  7. Cool pan for 10 minutes on a rack.  Carefully, run a knife around the side of the cake and unmold.  Allow cake to cool on a rack and serve at room temperature.

 

Serves 6

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Grilled Peaches with Vanilla Scented Yogurt

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Grilling ripe peaches adds smoke and the flavor of caramel, while concentrating the sugar in the fruit. A quick, healthy, Summer dessert, prepared just before grilling dinner only needs a small dollop of yogurt to add some elegance. May be served warm or at room temperature.

Grilling ripe peaches adds smoke and the flavor of caramel, while concentrating the sugar in the fruit. A quick, healthy, Summer dessert, prepared just before grilling dinner only needs a small dollop of yogurt to add some elegance. May be served warm or at room temperature.

  • 2 tbs butter, melted
  • 4 ripe peaches, halved and seeded
  • 1 tsp sugar
  • 1 cup of Greek yogurt
  • 1 tsp honey
  • ½ tsp vanilla extract
  • Julienned mint for garnish

 

  1. Mix yogurt with honey and vanilla and combine well.  Keep chilled until ready to serve.
  2. Heat grill to medium high heat, oiling grates well to prevent fruit from sticking.
  3. Using a basting brush, baste peaches lightly with melted butter and sprinkle with a light coating of sugar to taste.  The riper the peach, the less sugar needed.
  4. Grill peaches for 2 minutes per side until marked by grill.
  5. Allow to cool slightly and serve garnished with a dollop of cream or yogurt and mint. May be served at room temperature.

 

Serves 4

photo by Kristi Senat

 

 

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