"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Reply
 
Thread Tools Display Modes
 
Old 03-21-2012, 01:01 PM   #21
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Also, almost any fruit will work in a crostata - frrom apples to berries. Very simple to put together, and a nice presentation. Enjoy.

Quote:
Originally Posted by Cerise View Post
This strawberry and mascarpone crostata is almost too pretty to eat...

Recipe: Strawberry crostata - latimes.com
__________________

__________________
Cerise is offline   Reply With Quote
Old 03-21-2012, 01:27 PM   #22
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Sangria with white wine and pound cake --- thanks for idea !

Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 03-24-2012, 11:51 AM   #23
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Quote:
Originally Posted by FluffyAngel View Post
Nice list of ideas. I do several variations of trifles every so often. We've done pancakes, muffins, poundcakes, dump cakes, smoothies,mixed in yogurt (that's a staple at our house), ice cream, over waffles, cereal, oatmeal, preserves, & tarts. Haven't done blueberry cheesecake bars, pot pies, granitas, or vinaigrette but would like to.
No-Bake Blueberry (Ricotta) Cheesecake Bars

No-Bake Blueberry Cheesecake Bars - Video Library - The New York Times


http://www.nytimes.com/2008/07/23/di...mrex.html?_r=1
__________________
Cerise is offline   Reply With Quote
Old 03-24-2012, 12:57 PM   #24
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by Bolas De Fraile
Margi the woman is Saint Delia Smith.
There are two reasons for the amount of sugar used in this recipe, one is the plain bread which absorbs the syrup, the other is the red berry is very tart think cranberry.
This is last seasons jamming strawb, damson, crabapple, rasberry jams in outhouse picture by Hvar2010 - Photobucket

Ps my wifes fav berry is the wild strawb. The grow like weeds in Serbia and in every market they sell the jam and clotted cream (kaymak) but they dont eat the kaymak with sweet food. I made some scones and introduced them to the delights of a Cornish Cream Tea.
Oh, do you have a favorite scones recipe you could share?

As for berry ideas, I wonder how a beef and blueberry stew seasoned with curry or garam masala would be. I love a strawberry glaze on pork and just about any berry seems to go well with chicken. Maybe a rice stuffing with berries, celery and black pepper stuffed into chicken breasts. I'm not really a fan of rice pudding but I think berries would be a good substitute for the raisins that freaquently end up in it. Similar to that idea would be a chilled rice salad where you cook the rice, then add a berry vinegarette, berries, cucumber, carrots or maybe even raw zucchini or shredded cabbage and then chill it. If you have a dehydrator you could make berry fruit leather. You could also make a cucumber salad with berries, sour cream and maybe walnuts. You could fill celery sticks with peanut butter or cream cheese and poke blue berries into them. Ants on a log blueberry style. You could try adding them to coleslaw. Maybe a pasta salad with berries, olives and grape tomatoes, whole wheat rottini all tossed with lemon and chopped fresh basil. I think that's all my head wilk come up with for the moment. A lot of this is just thinking out loud but they're all things I would try (except the rice pudding). If I think of anything else I'll return and post it.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 03-24-2012, 01:11 PM   #25
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
I thought of something else. I've had chilled berry soups before and they were really good. Purreed berries with cinnamon and cloves, heated but not really cooked. Crush fresh mint leaves into cream and then add the cream to the berries. Another one is purreed berries with lime, a dash of corriander and allspice.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 03-24-2012, 01:17 PM   #26
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,093
Berry cordials. Wild raspberry cordial tastes just like wild raspberries, with a kick. I haven't made it with other berries, but I would bet it would work with a little smushing.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-24-2012, 02:15 PM   #27
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Good Afternoon Ladies and Gents,

Cherry Season is here ...

I had a "Black Cherry Salmorejo", which is similar to a Gazpacho, however, without tomato ... and it was absolutely awesome ... So -- Berries work absolutely lovely as a cold soup ...

The Fruit chopped and ready for a Blender
Bread - day old baguette
Olive Oil E.V.
Jerez Aged Vinegar or Rasberry Vinegar
Sugar To Taste

Thanks for nice post.
Margi. Cintrano.
__________________
Margi Cintrano is offline   Reply With Quote
Old 03-24-2012, 02:23 PM   #28
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,093
Quote:
Originally Posted by Margi Cintrano
Good Afternoon Ladies and Gents,

Cherry Season is here ...

I had a "Black Cherry Salmorejo", which is similar to a Gazpacho, however, without tomato ... and it was absolutely awesome ... So -- Berries work absolutely lovely as a cold soup ...

The Fruit chopped and ready for a Blender
Bread - day old baguette
Olive Oil E.V.
Jerez Aged Vinegar or Rasberry Vinegar
Sugar To Taste

Thanks for nice post.
Margi. Cintrano.
Oooh. Sounds wonderful, Margi!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-24-2012, 02:25 PM   #29
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Blueberry Fool

Macerate two cups of crushed blueberries with 1/2 cup sugar. Let sit for 1 hour. Butter the sides and bottom of one deep, round casserole dish. Press a layer of sweet bread, or sponge cake to coat all sides of the dish. Add a enough blueberries to cover the bottom layer. Add another layer of bread/cake, then a layer of macerated blueberries. Continue the layers until the dish is full, with the final layer being bread/cake. Place a heavy plate on top and pop it in the fridge. Let chill overnight.

This turns into a wonderful "pudding" that is great served with sweetened, whiped cream (Chantilly Cream).

You can use the same process with any kind of berry that you want to use. The resultant dish is cold and refreshing, great when the weather warms up, or to follow a good hearty stew, roast, or soup.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-24-2012, 02:34 PM   #30
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Oh, I've also seen blueberries added to link, breakfast sausage, inside the casings. They weren't bad.

another great use would be to make blueberry frostings, and blueberry pastry cream for filled doughnuts, eclairs, puffs, and profiteroles.

My absolutely favorite thing to do with blueberries is to pick them wild, and at the end of the picking day, gather one last bunch, enough to fill two hands, with whoever comes with me, and stuff them all into our mouths at the same time. Our wild, Michigan blueberries are unmatched for sweetness and intense blueberry flavor. When you fill your mouth with almost more than it can hold, and chomp them down, it is blueberry goodness like nothing else. You have to see the smiles on the faces of all participants. I'm so looking forward to sharing that experience again with Sprout, and for the first time with my two granddaughters.

Seeeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.