• BERRY GUIDE •

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RECIPES

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Mixed Berries Recipes

Berries in a Cloud
Preparation time: 15 min.
Cooking time: 20 min.

1 lb. Driscoll's strawberries, rinsed, dried and hulled, cut into half or quarters
6 ounces Driscoll's blueberries, rinsed and dried
6 ounces Driscoll's raspberries, rinsed and dried
3 Tbs. seedless raspberry preserves
3 egg whites
1/4 tsp. cream of tartar
1/4 cup plus 2 Tbs. sugar
1-1/2 Tbs. pine nuts or slivered almonds

Pre-heat oven to 350°F. In large mixing bowl, combine all berries. Heat preserves in microwave until melted, about 20-30 seconds or in a small saucepan or skillet over low heat until melted. Pour warm preserves (let cool slightly if hot) over berries and gently mix. Turn berries into a shallow 8 inch-9 inch baking dish or pie plate. Set aside.

In large clean glass or metal bowl, beat egg whites and cream of tartar at high speed just until foamy. Gradually add sugar, beating constantly, to stiff peaks and until sugar is dissolved (rub a bit between thumb and forefinger to test.) Pile meringue over berries, swirling lightly. Sprinkle with nuts. Bake until meringue is golden brown, about 12 to 15 minutes

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

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Berries in Citrus Glaze
Preparation time: 10 min.
Cooking time: 10 min.

2 Tbs. fresh lime juice
2 Tbs. fresh orange juice
2 Tbs. fresh lemon juice
2 Tbs. sugar
2 cups Driscoll's fresh berries: strawberries, halved or quartered, blueberries, and raspberries

Pour all ingredients except berries into a small saucepan and stir together. Place over medium heat and simmer to reduce to approximately 1/4 cup.

Place the mixed berries into a mixing bowl and pour the glaze over them. Gently toss them with a rubber spatula and divide among serving dishes. Serve immediately.

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Basic Chantilly Cream
Preparation time: 5 min.
Cooking time: 0

1 cup whipping cream
2 Tbs. sugar
2 lbs. Driscoll's fresh berries

In chilled mixing bowl with chilled beaters, whip 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and beat to form soft peaks. Cover lightly and chill until ready to serve.

Makes enough to dip 2 lbs. of berries.

Variations:

Spiked Chantilly Cream: Add 2 Tbs. Chambord liqueur to Basic Whipped Cream Dip along with sugar.

Chocolate Chantilly Cream: Sift together 1/4 cup each unsweetened cocoa and sugar (omit the sugar in Basic Chantilly Cream) and beat into softly whipped cream.

Spiced Chantilly Cream: Whip cream and sugar as in Basic Chantilly. Spoon about 1/4 cup of the whipped cream into a small bowl and stir in 1 tsp. grated orange zest, 1 Tbs. Grand Marnier liqueur OR orange juice, 1/2 tsp. ground nutmeg and 1/4 tsp. ground allspice until blended. Stir spiced cream into remaining whipped cream.

Cardamom Chantilly Cream: Whip cream and sugar as in Basic Chantilly, adding 1/2 tsp. ground cardamom along with sugar.

Espresso Chantilly Cream: Whip cream and sugar as in Basic Chantilly, adding up to 1 tsp. instant espresso granules and 2 Tbs. Kahlua liqueur along with sugar.

Honey Chantilly:Whip cream as in Basic Chantilly, replacing sugar with up to 3 Tbs. honey.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

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