Berry season is in full swing across much of North America and, hopefully, you have more berries in your kitchen than you know what to do with (what a great problem to have!). Blackberries, raspberries and blueberries are terrific on their own, and, of course, in a variety of desserts, but we thought we’d look beyond the basics and check out some more unusual ways to cook and bake with berries. Click through for some ideas.
1. Green Salad with Blackberries and Walnuts.
This Martha Stewart recipe calls for candied walnuts (you can find the recipe for those here) though no need to add that extra step — raw walnuts are just as good.
- 2 Tablespoons white wine vinegar
- 1 Tablespoon fresh orange juice
- 1 Teaspoon coarse salt
- 1/4 Cup extra virgin olive oil
- 10 Ounces mixed salad greens of your choice
- 1 Pound fresh blackberries
- 9 Ounces feta cheese, crumbled (optional)
- Walnuts to taste (about 1/4 cup-1/2 cup)
- Coarse salt and freshly ground pepper
1. In a small bowl, whisk white wine vinegar, juice, and salt. Slowly add olive oil, in a steady stream, while continuing to whisk until the dressing has emulsified.
2. Add greens, berries, cheese and walnut in a bowl. Pour on dressing and toss. Season with salt and pepper to taste.
Recipe Adapted From: Martha Stewart.
More Blackberry Recipes:
2. Blackberry Yogurt Pie
3. Blackberry Salad with Raspberry-Grape Fruit Dressing
4. Apple Blackberry Crisp
5. Blueberry Mojito.
Mix up your regular mojito with some in-season berries! Don’t limit yourself to blueberries, though — try it with raspberries, blackberries, or whatever your favorite is.
- 10 Large mint leaves
- 10 Blueberries
- 3/4 Ounce simple syrup
- 1 1/2 Ounces light rum
- 1 Ounce freshly squeezed lime juice
- Club soda
1. Place mint, blueberries and simple syrup in a cocktail shaker and muddle well.
2. Add rum, lime juice and plenty of ice to shaker, put lid on, and shake very well.
3. Fill a glass with ice, strain drink into glass, and top the glass off with club soda.
Recipe Credit: Food.com.
9. Baked Brie with Fresh Raspberries.
Serve this appetizer with crusty bread slices, crackers and grapes.
- 1/2 Raspberry Preserves
- 1/4 Cup fresh raspberries
- 1/2 Teaspoon finely chopped rosemary
- Freshly ground pepper
- 1 Sheet frozen puff pastry, thawed
- 1 13.2 ounce baby brie cheese (should measure about 6-7 inches in diameter)
- 1 Large egg, beaten
1. Preheat oven to 400 degrees. Add preserves, berries and rosemary to a small bowl and stir to blend. Season with pepper to taste.
2. Lightly flour work surface, and roll out puff pastry to that it measures out to be about a 12 inch square. Remove and discard the top side of the rind from brie. Place the cheese in the center of the puff pastry, rindless side up. Add raspberry-rosemary mixture to the top of the brie with a spoon. Fold the puff pastry on two opposite sides so that it covers the cheese. Brush the beaten egg on the remaining two sides of the pastry puff. Fold these sides over the cheese and press the seams to the seal. Brush more of the beaten egg onto the puff pastry. Carefully transfer pastry to a baking sheet.
3. Bake for about 30 minutes, until deep golden brown. Don’t worry if it splits open a little. Let cool for about 20 minutes before serving.
Recipe Credit: Bon Appetit.