Summer Berry Crisp

Summer is officially kicked off! That means it's time for loads of fresh fruit and berries in our gardens, farmers markets and store shelves. Strawberries, blackberries, raspberries...... so many delicious summer desserts can be made with these juicy summer favorites.

Last year here in Iowa we had an unexpected late snow and killing frost that really hurt the berry crops. Many of the pick your own berry farms nearby didn't have enough of a crop to even open. Not the case this year! I'm already seeing beautiful berries in the markets and that makes me so happy! Berry pies and crisps have always been favorites of mine, so imagine how thrilled I was today to run in to the store for just a couple things and find they have a great sale of fresh berries. You bet I grabbed some and headed home to bake something.

I could have taken the easy way out and just sliced some strawberries, tossed with the raspberries and blackberries and served draped over ice cream, but I wanted something really good, and really homey. Fruit crisps have always been among my favorite desserts. This classic recipe is a church cookbook staple, and something you can find at just about every potluck or church dinner. Often made with sliced apples or peaches, or even cherries, here I used a four berry combo to make a ruby red and crunchy crisp with loads of juicy berry goodness. Just a package of each kind of berry is all it takes. Wash, drain and you're ready to go. I quartered the strawberries so they'd be similar size and shape as the other berries. Let's bake!

Fresh Berry Fruit Crisp

1 package blackberries

1 package raspberries

1 package blueberries

1 package strawberries, quartered

1/4 cup cornstarch

2/3 cup sugar

Topping:

1 cup flour

1/2 cup packed brown sugar

1/4 cup sugar

1/3 cup butter

dash cinnamon

In a large bowl toss the berries with the sugar and cornstarch. Pile the fruit in a 9x9 baking dish.

In a medium bowl mix the topping ingredients, dry ingredients first, then use a fork or pastry blender to cut the butter in until mixture forms coarse crumbs. Sprinkle evenly over the fruit.

Bake at 400 degrees about 45 minutes until bubbly and the topping is deep golden brown.

This recipe is a super simple dessert that's just as easy to throw together with frozen berries as it is fresh. I like to stock the freezer with berries when they go on sale- freeze them on a sheet pan until frozen solid, then spoon into freezer bags. You can easily measure out the amount you need when you need it! With most recipes, just add 10 minutes to the baking time if using frozen berries.

This fruit crisp is delicious with a scoop of ice cream or whipped cream. It is heavenly if it's slightly warm from the oven!

Canning Cookbook- Jam Collection

I've been on a real jam kick lately. And not just making it, talking about it, tasting it, sharing recipes, changing out fruits, tossing ideas around with other canning friends. I think it's because county fair time is coming up, and I've been trying to come up with new ideas to enter. What I ended up with is a list of several I plan on making, but because I have limited storage space, and only two mouths to feed, making 20 different jams is probably not a good idea. Instead, I have decided to compile a list of the recipes I plan to make as jars free up in the cabinet and my current supply dwindles, as fruits come into season and are available, and when I am bored later and have a freezer filled with frozen fruits.

There is almost a theme with these recipes- tropical and boozy. Kiwis and mangoes are usually readily available and definitely tropical. Dragonfruit are a rare treat for me to see in the store but the next time I see them I WILL be grabbing enough for a small batch of jam. Pineapples also go on sale throughout the year- when I can get a good deal, I'll grab them, cut them up and tuck away in the freezer. Berries are available pretty much year-round but I usually get them in season and tuck several pints away in the freezer to use later. As for the booze, well, that's always available. I can grab little airplane bottles for most recipes, eliminating the need for an expensive liquor collection. 

The process of making jam doesn't really vary much. You prepare the fruit. Cook it. Add the pectin, cook it some more. Add the sugar, bring to a boil. Ladle into jars and process in boiling water bath for ten minutes. Very rarely will a jam recipe vary from that basic formula. Before we get to the cooking part, let's run down some jam ingredients and give them a title.

Tropical Kiwi Jam

12 kiwi fruit, chopped

1 cup pineapple juice

1 cup coconut

1 package powdered pectin

4 cups sugar

3-4 tb  melon liqueur such as Midori

Mango Rum Jam
4 cups diced mango
1/2 cup water
2 tb lemon juice
1 packet powdered pectin
7 cups sugar
3-4 tb  mango rum- Parrot Bay or Malibu are good

Southern Peach Bourbon Jam
4 cups peeled, pitted, diced peaches
1/2 cup water
2 tb lemon juice
1 package powdered pectin
7 cups sugar
1/2 cup bourbon

Dragonfruit Jam
2 lbs dragonfruit (discard peels and dice)
3 cups finely diced pineapple
3/4 water
1 package powdered pectin
1 tb lemon juice
4 cups sugar
1/4 cup dragonfruit rum- Bacardi makes a great one

Kiwi Daiquiri Jam
8 kiwi fruit (2 cups pulp)
2/3 cup pineapple juice
1/3 cup lemon juice
1 package powdered pectin
3 cups sugar
1/4 cup coconut rum such as Malibu

Chambord Berry Jam
7 cups mixed berries (raspberries, blueberries, chopped strawberries, blackberries)
1/2 cup water
2 tb lemon juice
1 package powdered pectin
4 cups sugar
1/4 cup Chambord

**Note: Always use bottled lemon juice in canning, and I prefer to use canned unsweetened pineapple juice- it just gives better, more consistent results.

Prepare your fruit.  Most of the fruit will need to be peeled and chopped, obviously not berries. Chop or mash, that's up to you and the consistency you like your jam to be.

Get your jars ready. Wash jars thoroughly, and hold in boiling water until time to fill. Place lids in simmering water to warm but DO NOT BOIL.

Make your jam. Cook your fruit, with added water if required, lemon or fruit juice, until softened. Gradually stir in the pectin and fully incorporate into the fruit. You shouldn't have any lumps. If the recipe you are using calls for coconut, add that now as well. Bring this mixture to a full rolling boil.  Add the full measure of sugar all at once. Stir and bring back to a full rolling boil. Boil for one minute. Remove from heat, skim off any foam. Stir in the booze and ladle into hot jars that have been removed from water and drained. Make sure to leave 1/4 inch headspace. Wipe rims of jars. Fix lids and rings. Process in boiling water bath for 10 minutes. Typically, I use 8 oz jelly jars, but you can use the 4 oz. jars or pint jars- the processing time is the same. 

The yield will vary from recipe to recipe. Jams make great last minute gifts and are fun to enter in county fairs. They are easy to make, practically foolproof and even if they don't set, you get a tasty fruity syrup for pancakes and french toast. I'm especially excited about the dragonfruit jam. 

You might wonder what's up with all the boozy jams. Well, I like them because they are different, less breakfasty and definitely more "artisan" than a jar of strawberry preserves. You can always leave the alcohol out if you prefer not to use it, it's just a flavor enhancer and fun way to switch it up and make it "mine." 

{Please note- I have exchanged recipes with so many people from all over, I cannot be sure of the origin of some of the recipes, I can only provide you the ingredients and methods used by me.}

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Crummy weather has ruined my berry plans!

Well crud. I had planned all winter to visit the local pick your own berry farm and I just discovered they have closed for the season after not truly even opening. Darn late frost and super wet spring!

Berry Fresh Farms is located a little ways east of the lake and offers strawberries, raspberries and more- pick your own or call ahead and they have the berries ready for you. I checked their website today hoping to get raspberries or blackberries only to find they have closed for the season- insert sad smiley. Really puts a big dent in my canning plans for the summer.

We have had such a crazy spring. Lots of blossoms were lost to a very late May killing frost and it's affected lots of areas in Iowa. On the plus side, vegetables seem to doing fabulously and the pick your own vegetable farm is now open and offering lots of great produce already. I guess I better set my sights on pickles and tomato jam instead.

The easiest dessert you'll ever make!

At least once in your life you are going to need a special dessert to cap off a memorable meal. Maybe it's the first time you make dinner for that special someone. Dessert and champagne after a night out with friends. You are invited over for dinner and need to bring a dessert.

Well, you're in luck. I have the SIMPLEST dessert you will ever make yet it looks like you spent hours in the kitchen. Seriously, if you can operate a rolling pin and a microwave, you've got this! The only "special" equipment you need is a tart pan. You might already have one. A food processor and a rolling pin finish your pastry-making needs.

So let's get started-

You will need pastry for a one crust pie. I have a simple and foolproof recipe for you-

1 1/2 cups flour

1 cup cold butter, cut into chunks

2 tb sugar

1/4 cup ice water

Place flour and sugar in food processor. Add cut up butter, pulse until you have a crumbly mixture. DO NOT USE MARGARINE or you will have paste. Add ice water a tablespoon at a time until dough forms and is not sticky, but holds together. Turn out onto floured board. You can chill the pastry at this point or you can roll it out now. Flour the rolling pin well and roll it out to about 1/4 inch thickness and the size/shape of your tart pan. I used a rectangle pan. Roll dough over rolling pin and lift into pan. Trim excess pastry, prick all over with fork. Line the pastry with foil and fill with baking beans. Bake in 425 oven about 10-15 minutes or so, until light golden brown. Remove from oven and cool.

Now......it gets REALLY good- the filling. You can make this in the microwave or in a saucepan, whichever you like. I prefer the micro because I can use the same bowl I'm going to mix it in. The ingredients are ridiculously simple:

8 oz. chopped semi-sweet chocolate (or chips- high quality chips)

1 cup heavy cream

Bring the cream almost to boiling then remove from micro or off burner. Add chocolate. Stir until all chocolate is melted and smooth. Allow to cool for a few minutes, then pour into baked pastry shell while still liquid.

Decorate the top of your tart with fresh fruit. I used halved strawberries because that's what I had, but raspberries are excellent for this dessert. Chill completely before serving. Cut smallish servings- it's very very rich!