Nothing beats biting into a big juicy berry on a hot summer day. Why not make the most of berry season with the following fruitastic recipes that are perfect to bring along on a summer picnic or to serve to your kids as a healthy afternoon snack:
BLUEBERRY BARS
Ingredients for Crust:
4 1/2 cups all-purpose flour
1 1/2 cup sugar
1 1/2 cup sliced or slivered almonds
1 cups (2 sticks) cold butter, cut into cubes
Ingredients for Pastry Cream:
4 large eggs
1/4 cup heavy cream
1 1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 1/2 cup sugar
Ingredients for Fruit Layer:
3 cups fresh blueberries
Ingredients for Crumb Topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sliced or slivered almonds
6 tablespoons butter
Additional 1 cup slivered almonds
Directions:
Preheat oven to 350 degrees.
Lightly butter 17 1/2-inch by 12 1/2-inch jellyroll pan that has a 1-inch raised edge or coat with nonstick cooking spray.
For crust: In a medium bowl, mix flour, sugar, and almonds. Cut in butter using a food processor or a fork until mixture looks like fine crumbs. Press into the bottom of the baking pan. Bake for 10 minutes. Crust does not need to cool.
For pastry cream: Combine eggs, cream, extracts and sugar with a whisk until blended. Pour over baked crust and spread with a spatula to cover the crust evenly.
Sprinkle fruit on top of pastry cream.
For crumb topping: In a medium bowl, mix flour, sugar, and almonds. Cut in butter using a food processor or a fork until mixture looks like fine crumbs. Stir in additional nuts. Sprinkle crumb topping over fruit layer.
Bake for 30 to 40 minutes or until golden brown and center is set.
Cool completely, then cut into squares.
BERRY SALAD WITH APPLES AND LEMON CREAM
Ingredients:
1 cup sour cream
1 tablespoon milk
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons apple cider vinegar
2 teaspoons fresh ginger, grated
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon pepper
4 cups mixed greens
1 green apple, sliced
1 cup strawberries, sliced
1/4 cup tart cherries, dried
1/4 cup red onion, sliced
1/4 cup pecans, toasted and chopped
1/4 cup Bleu cheese, crumbled
Directions:
Whisk together sour cream, milk, lemon juice, zest, vinegar, ginger, honey, salt and pepper. Refrigerate until ready to serve.
Portion greens onto four plates.
Divide apple slices and strawberries among the plates.
Garnish with cherries, onion and pecans.
Drizzle dressing over each salad and sprinkle with Blue cheese, and serve immediately.
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