Blueberry (mixed berry) Tart

INGREDIENTS

Berry mixture:

• 3 tablespoons water
• 1 Knox gelatin packet
• 1 teaspoon lemon juice
• zest of one lemon
• ½ cup sugar
• ¼ teaspoon cinnamon (optional)
• 8 cups blueberries or mixed berries
• 1 tablespoon pure vanilla extract
• pinch of salt
• ¼ cup red or black currant jelly

​For crust:

• 1 ¼ cup unbleached flour
• ¼ cup sugar
• ¼ teaspoon salt
• ½ cup butter (one stick) cut into 8 pieces then cut again
• 1 egg yolk

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PREPARATION

To make crust:
Place all ingredients except egg yolk in a food processor. Pulse until pea size
​Then add egg yolk. Pulse again to incorporate. Pat crust into an ungreased removable bottom 9 or 10” tart pan or 9” springform pan, pressing evenly and up the sides of the pan. If using a springform pan ½ - 1 “ up the side is enough. Prick the crust with a fork and refrigerate for 30 minutes. Bake crust in a 400 degree oven for 20-25 minutes or until golden brown. Cool.
Place currant jelly in microwaveable small dish and microwave until melted 10-20 seconds. With a pastry brush, brush the jelly over the crust bottom, sealing the crust from the berry juices.
To make berry mixture:
In a medium saucepan place 3 cups berries, lemon juice, sugar, cinnamon, lemon zest and salt. Gradually bring to a boil and reduce heat to simmer for 10 minutes.
Remove from heat, stir in gelatin and vanilla. Transfer hot berry mixture to a metal bowl set in ice water that comes half way up the side of the bowl.  Stir to cool and thicken until it is the consistency of raw egg whites.  Fold in remaining 5 cups berries pour into pastry shell and chill until set.

Caramel Sauce with Chocolate

Makes about 2 cups

INGREDIENTS

• 1-1/2 cups sugar
• ½ cup water
• 1 stick butter
• 8 oz. whipping cream
• 1 oz. semi-sweet chocolate or to taste

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PREPARATION

Step 1
In a small, heavy bottomed saucepan, combine sugar and water. Have ready additional water and a pastry brush on the side.
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​Step 2
Over low heat cook the sugar, stirring until it dissolves. Brush down the sides of the pan just above the sugar level to prevent crystallization.

Step 3
Increase the heat and boil the syrup rapidly without stirring until it begins to turn golden around the edges. This will take about 10-15 minutes.

Step 4
Meanwhile melt the butter and cream in a separate saucepan.

​Step 5
Continue to boil syrup until it reaches a deep amber color. You can gently swirl the pan to blend the syrup. Watch carefully as it turns color quickly.

Step 6
Remove from heat and carefully add the cream/butter mixture as it will spatter and bubble up.

​Step 7
Put bake on heat and stir to dissolve the caramel. Stir in chocolate. Serve over your favorite ice cream.

Strawberries with Blood Orange

Serves: 4

INGREDIENTS

• 1 lb. organic strawberries, rinsed, hulled and halved or quartered depending on size
• ½ cup fresh blood orange juice, clementine or orange juice
• 1 tablespoon honey or to taste if strawberries are tart
• 3 cups Greek yogurt or equal parts yogurt and crème fraiche

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PREPARATION

Step 1
Mix honey with blood orange juice and pour over strawberries. Allow berry mixture to sit for about an hour or so. Up to 3 hours is fine. The longer they sit more juice exudes and berries become saucier.

Step 2
Mix yogurt and crème fraiche together.
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Step 3
​In a bowl or individual wine glasses layer yogurt with the berries. Top with a sprig of mint or orange zest.