Berry-delicious Summer

Biting into the garnet red ripeness of a freshly picked strawberry marks the start of berry season and the beginning of the carefree days of summer. Fresh berries are available all summer long and are delicious by themselves or as the main ingredient in many summer desserts.

Written by Joy Bell / Photography by Joy Bell and Nikki Bowman

Grilled Cheese, Chocolate, and Strawberry Sandwiches

When the sweet creamy milk chocolate combines with the savory Brie in this sandwich, the strawberries shine!  And so will you when guests declare you a culinary genius after wiping the chocolate from their smiling faces!

8 slices hearty white country bread
4 tablespoons unsalted butter   room temperature
1/4 cup superfine sugar
1/2 cup seedless strawberry jam
12 large strawberries   hulled and sliced
8 ounces Brie sliced
1/2 cup coarsely grated milk chocolate
Confectioners’ sugar for dusting

• Butter each slice of bread on one side.
• Sprinkle buttered sides of bread with a thin layer of extra fine sugar.
• Spread each unbuttered side of bread with jam.
• Make a layer of sliced strawberries, and then cover with slices of Brie cheese on one piece of bread.
• Sprinkle top of Brie with a layer of chocolate.
• Top with another piece of bread, sugar side facing up, to complete the sandwich.
• Repeat until all four sandwiches are assembled.
• Pre-heat a pan over medium low heat (I prefer a cast iron skillet).
• Put the sandwich in the pan, and cook for 2 to 3 minutes, until the sugar melts, the bread turns golden, and the cheese begins to melt.
• Turn and cook until the second side is golden, and the cheese is bubbly.
• Cut in half, dust with confectioners’ sugar, and garnish with a napkin!

Yield: 4 sandwiches.

NOTE: You can assemble these a few hours ahead and store in the refrigerator so preparation is a cinch.

Pound Cake French Toast with Berry Compote

Transform traditional French toast from ordinary to extraordinary by adding this seasons sweet, succulent bounty to the mix.

Pound Cake French Toast with Berry Compote

4 eggs
2 teaspoons sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 pound cake, cut evenly into 12 slices
Berry compote   recipe to follow
Maple syrup  (optional)

• In a shallow dish, beat eggs lightly with a fork.
• Stir in sugar, vanilla, and cinnamon.
• Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
• Place the pound cake slices, one at a time, into egg mixture, lightly coating each side with the mixture (coat only as many slices as you will be cooking at one time).
• Transfer coated pound cake to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side.
• Top three slices with berry compote, and lightly drizzle with maple syrup.

Yield: 4 servings.
Berry Compote
2 tablespoons butter
4 cups berries cleaned and trimmed
1/2 cup sugar
1 lemon   zested and juiced
Pinch of salt

• In a large saucepan, melt the butter over medium-high heat.
• Add the berries, sugar, lemon zest, and lemon juice.
• Cook mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes.
• Remove the pan from the heat and serve on top of French toast.
Yield: 4 servings.

Meringue Cups with Lemon Cream and Blackberries

A little extra effort goes into this sumptuous summer dessert, but you’ll be rewarded with praise as your guests delight in how eloquently the subtle tartness of the lemon cream and the sweetness of the fresh picked blackberries complement one another.

Meringue Cups

• 4 large egg whites  at room temperature
• Pinch of salt 
• 1/4 teaspoon cream of tartar
• 1 cup superfine sugar
• Line two baking sheets with parchment paper, position a rack in the center of the oven, and preheat the oven to 225°.
• In the bowl of an electric mixer, using the whisk attachment, beat the egg whites at medium speed until foamy.
• Add the salt, and cream of tartar, and beat at medium-high speed until soft peaks begin to form.
• Gradually add the sugar, one tablespoon at a time, then increase the speed to high and beat the whites until stiff peaks form.
• Scrape the meringue into a large pastry bag fitted with a medium plain tip.
• Pipe meringue onto the parchment paper in a spiral (start in the center and work outward), creating a 3 1/2 -inch circle (this is the base of the cup). Continue this step until you have six bases.
• Pipe a ring of meringue around the edged of each circle. Pipe two more rings of meringue on top of the first. Continue this on all of the bases to form 6 cups.
• Bake the meringues for 2 hours, or until they are very lightly colored and dry to the touch. Let them cool completely.
• The Meringue Cups can be made up to five days ahead and stored in an airtight container or bag.
Note: You can make your own superfine sugar by putting granulated sugar in the blender for 45 to 60 seconds.
Yield: 6 servings.

Lemon Cream
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons lemon juice  freshly squeezed            
4 tablespoons unsalted butter divided                            
1 teaspoon lemon zest  finely grated
3/4 cup heavy cream

• Set a fine-mesh sieve over a medium bowl and set aside.
In a medium heavy nonreactive saucepan, whisk the egg yolks and sugar until blended.
• Stir in the lemon juice, and butter, and cook over medium heat, whisking constantly, until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it.
• Remove the pan from the heat, and immediately strain the custard through the sieve, pressing it through with a rubber spatula.
• Stir in the lemon zest.
• Set the mixture aside while you whip the cream. Or refrigerate the mixture, covered, until ready to use.
• Shortly before serving, in the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until medium-firm peaks form.
• If the lemon mixture has not been refrigerated, set the bowl containing the lemon mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn’t splash into the lemon mixture). Stir the mixture frequently until it is slightly cooler than room temperature, about 10 minutes.
• Fold a large spoonful of the whipped cream into the lemon base to lighten it. Gently fold in the remaining cream.
• Spoon the lemon cream into the meringue cups, top with blackberry topping, and serve immediately.
Yield: 6 cups.

Blackberry Topping

2 cups fresh blackberries
1 tablespoon sugar
1 tablespoon fresh mint  finely chopped
1 teaspoon fresh lemon juice            

Stir all blackberry-topping ingredients together in a bowl and let sit, covered, at room temperature for 30 minutes.
Note: Once the blackberry topping sits at room temperature for 30 minutes, it can be refrigerated for up to 2 hours before serving.

Strawberry Shortcake

1 3/4 cups superfine sugar
1/4 teaspoon salt 
1 cup cake flour  sifted
12 egg whites room temperature
1/3 cup warm water
1 teaspoon orange extract 
1 1/2 teaspoons cream of tartar
3 pints fresh strawberries stemmed
2 or 3 tablespoons granulated sugar
1 tablespoon lemon juice

Preheat oven to 350°.

Sift half of the sugar with the salt, and cake flour, setting the remaining sugar aside. In a stand mixer use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. Slowly add the reserved sugar, beating continuously at medium speed. Once medium peaks begin forming, sift enough of the flour mixture in to dust the top of the egg mixture and use a spatula to fold gently into the mixture. Continue this process until all of the flour mixture is incorporated.

Gently spoon mixture into an ungreased tube pan, and bake for 30-35 minutes. Cool upside down on cooling rack for at least an hour before removing from pan. Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with granulated sugar in a large mixing bowl. Add the lemon juice and gently mix. Set aside.

Top angel food slices with strawberries, top with fresh whipped cream.
Note: You can make your own superfine sugar by putting granulated sugar in the blender for 45 to 60 seconds.

Yields: 10 servings.

Myla’s Melt in Your Mouth Pie Crust

If perfect piecrust is an art, then Morgantown resident Myla Bowman is a Michelangelo!  Watch Myla teach her piecrust technique at wvfood.blogspot.com, and you, too, can create a masterpiece.

1 ½ cups enriched flour  sifted
½ teaspoon salt
½ cup shortening
Ice water

Into a medium sized bowl, sift flour and salt together. Cut in shortening with a pastry blender or with your hand until the ingredients form small pea sized pieces. Push the mixture to the side of the bowl, and add a small amount of ice water to the edge of the ingredients. Gently mix a small amount of the flour mixture with the ice water until a lemon sized ball forms.

Remove the pastry from the bowl and set aside. Continue process until all the pastry is formed. Press all pastry together to form one large pastry ball.

Cover with a damp towel, allowing it to rest for 15-20 minutes. Divide dough in half, form a ball, flatten slightly, and roll out on a lightly floured board. Repeat with other half.
Note: For pies recipes requiring a precooked pie shell bake at 400° for 12 to 15 minutes.

Yield: 2 nine-inch piecrusts.

Blueberry Pie

1 unbaked double piecrust  see recipe on page 72
3 cups fresh blueberries
1 cup sugar
4 tablespoons flour
Dash of salt
1 tablespoon lemon juice
2 tablespoons butter  divided             
Combine blueberries, sugar, flour, salt, and lemon juice.
Fill 9-inch piecrust lined pie pan with blueberry mixture.
Dot top of mixture with pieces of butter, and top with piecrust.
Bake at 400° for 40-50 minutes.
Yield: 8 slices.

Strawberry Pie
2 tablespoons cornstarch
1 cup sugar
1 cup water
1/2 package strawberry gelatin
1 quart fresh strawberries
1 baked 9-inch piecrust

• Blend cornstarch, and sugar, add water, and cook until thickened.
• Remove from heat, and add gelatin, stirring until dissolved.
• Allow mixture to cool (but not set).
• Meanwhile, clean and hull berries, and place evenly in the pie shell.
• Pour cooled glaze over berries, and chill for 2-3 hours.
• Serve topped with fresh whipped cream.

Note: To avoid too much juice in this pie, it is best to keep the strawberries whole.
Yield: 8 slices.

Visit our food blog for more great recipes

Basic Berry Pie
1 unbaked  double piecrust
2/3 to 1 cup sugar
4 tablespoons flour
Dash of salt
3 cups fresh berries
2 tablespoons butter  cut into pieces
1 egg white  lightly beaten

• In a small bowl, mix sugar, flour, and salt.
• Line 9-inch pie pan with crust. Top fresh berries in crust.
• Sprinkle sugar mixture over fresh berries.
• Dot berries with butter pieces and cover with crust.
• Cut vent openings on top crust.
• Brush crust with beaten egg white, and sprinkle with white sugar.
• Bake at 400° for 40-50 minutes.

Yield: 8 slices.

Blueberry Corn Muffins with Lemon Curd

1 cup plain cornmeal
1 cup all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter melted
1 large egg, lightly beaten
1 2/3 cup blueberries, fresh or frozen  drained
1/2 teaspoon lemon zest  grated

• Preheat oven to 400°. Line 12 muffin cups with paper liners.
• Sift cornmeal, flour, sugar, baking powder, and salt into mixing bowl.
• Make a well in center of dry ingredients and pour in buttermilk, melted butter, and egg.
• Stir just until combined. Fold in blueberries and lemon zest, fill lined muffin cups, and bake 20 to 25 minutes.
• Serve with Lemon Curd that was prepared and refrigerated in advance.

Yield: 12 servings.

Lemon Curd
2 teaspoons grated lemon zest
1 1/2 cups sugar
5 large egg yolks
1/2 cup fresh lemon juice
1/8 teaspoon salt
1/2 cup unsalted butter  melted

• Combine zest and sugar in food processor. Pulse to mince zest, then process until zest is as fine as sugar.
• Add egg yolks, lemon juice, and salt, and process 10 seconds. With machine running, add melted butter.
• Transfer mixture to double boiler and cook over low heat until thickened. Cool and refrigerate.

Yield: 3 cups.

Adapted from Come On In, Junior League of Jackson, Mississippi

Berry Spinach Salad

1/4 cup balsamic vinegar 
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1/2 cup extra virgin olive oil
8 cups fresh spinach
1/3 cup cooked bacon  crumbled
4 ounces goat cheese  crumbled
1 pint strawberries  halved
1 pint blackberries
1 pint raspberries

• Whisk together vinegar, salt, and pepper. Add oil, whisking until emulsified.

• Combine spinach, bacon, cheese, and berries.
• Before serving, toss dressing with salad.

Yield: 12 servings.

Raspberry Kisses
4 ounces semisweet chocolate chopped
1 1/2 pint raspberries washed and drained

• Line a baking sheet with waxed paper. Place chocolate in the top pan of a double boiler or in a heatproof bowl. Place over very hot tap water in the lower pan. Let stand, without stirring, until it begins to melt. Stir until melted and smooth.
• Using a small spoon, drop the melted chocolate onto the waxed paper, forming 3/4-inch round circles. Immediately top with a raspberry.
• Refrigerate, uncovered, just until chocolate feels firm, about 15 minutes.
Gently peel the kisses from the waxed paper. Serve chilled.
• Note: Kisses can be stored in an airtight container in the refrigerator for up to two days.

Yield: 36 kisses.

Ripe For The Picking
Visit these pick-your-own farms

Berkeley County
Orrs Farm Market; Strawberries,
raspberries, and blackberries; 682 Orr Drive, Martinsburg; 304.263.1168;
www.orrsfarmmarket.com

Greenbrier County
White Oak Farm; Blueberries and red raspberries; 418 Brownstown Road, Renick; 304.497.3577;
www.whiteoakberryfarm.com

Hampshire County
Church View Farm; Blackberries and raspberries; HC64 Box 2027, Romney; 304.822.3878;
www.churchviewfarm.info

Jackson County
Fruity Farm;Strawberries; 4030 Washington Road, Murraysville; 304.273.5001;
www.wvcritters.com/fruityfarm.htm

Hartley Farms; Strawberries; John Deere Road, Cottageville; 304.372.6993

Mercer County
Blueberry Hill; Blueberries; 2524 Flat Top Egeria Road, Flat Top; 304.787.3930

Monroe County
Morgan Orchard; Black raspberries and blackberries; Neff Orchard Road, Sinks Grove; 304.772.3638;
www.morganorchardwv.com

Putnam County
V and J Farms; Strawberries and
blackberries; 116 McCloud Road, Scott Depot; 304.755.4300

Raleigh County
Daniel Vineyards; Blueberries; 200 Twin Oaks Road, Crab Orchard; 304.252.9750; danielvineyards.com

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