Updated: 07/15/2016 4:06 PM | Print Story |  Email

Cooking with Berries

Now is the time to get out and go berry picking here in the Twin Cities!!  Now that you have bushels of berries what are you going to do with them?  Owner of Golden Fig, Laurie Crowell, shows us how to create a meal all around blueberries and raspberries!   

Places to pick:

 

Mixed green salad with Berries

4 C mixed greens
2 C mixed berries (strawberries, blueberries raspberries etc)
4 oz Chevre
Balsamic Vinaigrette*

Divide ingredients on 4 plates, drizzle vinaigrette over and serve

 

* Basic Vinaigrette Recipe

1/2 C Olive Oil
1/4 C balsamic Vinegar
1 tsp dijon mustard
salt and pepper to taste

shake all ingredients in a small jar

 

Blueberry Balsamic Drummies

2 lbs chicken drumsticks
2 TB butter
2 TB olive oil
2 shallots, thinly sliced
2 C fresh blueberries
1/2 C Rosemary Orange Balsamic Vinegar
1/4 C honey
salt and pepper to taste

In medium saute pan melt olive oil+ butter. Add shallots, blueberries, balsamic, honey and salt + pepper and saute over medium heat until blueberries just collapse.

Make foil packet with 2 layers foil and parchment.

Place drummies in an orderly fashion and pour sauce over top.

Wrap tightly. Let marinate in fridge up to overnight or just put packet straight onto medium hot grill.

Grill for 35 minutes or until chicken is cooked through.

 

Berry Mousse

2 C berries, washed and chopped.
1 egg white
1/4 C warm water
1/3 C (this is a fun place for a flavored sugar!)
Zest of 1 lime

In large freezer proof bowl, whisk egg white with 1/4 C warm water for 2 minutes.

With hand mixer, gradually beat in 1/2 C sugar at medium speed.

When it has just thickened, add berries and zest and beat on high for 15 minutes (don't short any of the time!) The mousse will almost fill the bowl!

Place bowl in freezer for 4 hours.

Scoop and serve.

 

Raspberry Limeade

1 C fresh squeezed lime juice (juice from about 10 limes)
1/2 C raspberry juice (simmer 1 C fresh berries with 1/4 C water to extract juice)
5 C water
3/4 C simple syrup (bring 1/2 C sugar and 3/4 C water to a boil. Simmer 10 minutes and use)

Mix together and pour over ice.