Berry Delicious

May means it’s berry season in Oklahoma! Whether you get your berries at a farmers’ market or pick fresh strawberries, blueberries and blackberries at one of the state’s many berry farms, this month’s recipes will help you make good use one of spring’s sweetest treats.

Berry Delicious

Spring Berry Pavlovas

Serves 10 to 12
Spring Berry Pavlovas

Ingredients

4 large room-temperature eggs
1 cup granulated sugar
1 teaspoon white vinegar
1 tablespoon cornstarch
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
4 cups mixed fresh berries
Mint for garnish

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Separate the eggs, making sure none of the yolk gets in with the whites. Reserve the yolks for another use. Place the whites into a mixer bowl and beat on medium-high until soft peaks begin to form. With the mixer running, add the sugar, 1 tablespoon at a time. Beat until stiff peaks form. Feel a bit of the meringue and make sure all of the sugar is dissolved; it should not feel gritty. Mix in the vinegar and cornstarch and turn the mixer off. Spoon or pipe the meringue onto the parchment in a circular shape, leaving a dip in the center of the circle. Make a dozen small circles or one large one. Place the meringues into the oven and immediately reduce the heat to 240°F. Bake for 1 hour. Turn the oven off and allow the meringues to remain in the oven until they are completely cooled, several hours or overnight, to prevent cracking. Whip the heavy cream with an electric mixer until soft peaks begin to form. Add the powdered sugar and vanilla and continue to beat until firm peaks form. Just before serving, assemble the pavlovas. Top each meringue with a layer of whipped cream and fresh berries. Garnish with mint.




Berry Overnight Oats

Serves two
Berry Overnight Oats

Ingredients

1 cup old fashioned oats
1 tablespoon chia seeds (optional)
1 cup milk or almond milk
Sugar, honey or sweetener to taste
1/2 cup mixed berries
2 tablespoons slivered almonds

Directions

Divide oats and chia seeds between two serving dishes. Add half the milk to each dish and mix. Sweeten to taste. Top with berries. Refrigerate overnight. Add nuts just before serving. Enjoy oats cold, or heat if desired.




Grilled Blueberry- Balsamic Pork Loin

Serves 8 to 10
Grilled Blueberry- Balsamic Pork Loin

Ingredients

4 to 5 pound pork loin roast, fat trimmed
1 tablespoon kosher salt
1 1/2 teaspoons cracked black pepper
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 teaspoon allspice
1/4 teaspoon cayenne pepper
6 ounces fresh blueberries
1/4 cup white balsamic vinegar
2 tablespoons
Pinch of salt

Directions

Combine salt, pepper, sugar, garlic powder, cayenne pepper, and 1/2 teaspoon allspice in a small bowl. Rinse the pork and pat it dry with a paper towel. Coat the pork with the spice mixture. Preheat a grill to high. Place the roast on the grill and sear all sides. Reduce the heat to low and continue cooking, turning meat occasionally, for a total of about 40 minutes or until the internal temperature reaches 140°F. Remove the pork from the grill, tent with foil and allow to rest for 10 minutes before slicing. Reserve the juices that come out. For the sauce, place the blueberries in a saucepan with the vinegar, honey, remaining allspice and 1/4 cup of the reserved meat juices. Mash some of the blueberries with a fork. Bring the mixture to a boil. Reduce the heat to a simmer and allow the mixture to cook until it thickens. Spoon the blueberry sauce over the pork loin just before serving. Note: Pork loin roast can be baked in the oven at 350°F for 45 to 60 minutes, depending on the size of the roast.




Blueberry-Lemon-Thyme Scones

OKL Bonus Content Bonus Content!

Yields a dozen scones
Blueberry-Lemon-Thyme Scones

Ingredients

3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup cold butter, cubed
1 cup cold buttermilk
2 eggs
Zest and juice of 1 lemon
2 tablespoons fresh thyme
6 ounces blueberries
1 cup powdered sugar

Directions

Preheat the oven to 400°F. Food processor directions: In a food processor bowl with pastry blade, add the flour, sugar, salt, baking powder, baking soda and cold butter. Pulse until the mixture forms coarse crumbs. Add the buttermilk, 1 egg, the lemon zest and the thyme and pulse just until the mixture comes together in a ball. By hand: Combine all dry ingredients in a medium bowl and use a pastry cutter to cut butter into dry ingredients until coarse crumbs form. Stir in buttermilk, egg, lemon zest and thyme until just combined. Turn dough out onto a lightly floured surface. Add blueberries on top of dough and knead gently a few times to incorporate berries. Cut the dough into two pieces; form the pieces into two discs, 6 inches in diameter. Chill for 10 to 15 minutes. Use a floured knife to cut each disc into 6 triangles. Place scones 1 inch apart on a parchment-lined baking sheet. Beat the remaining egg in a small bowl with a teaspoon of water. Brush egg wash over the scones. Bake for 15-18 minutes or until golden. For the glaze, stir together 1/4 cup of fresh lemon juice with 1 cup powdered sugar. Brush glaze over scones. Store scones in a sealed container.




Chocolate-Raspberry Galette

OKL Bonus Content Bonus Content!

Serves 4-6
Chocolate-Raspberry Galette

Ingredients

1 1/4 cups all-purpose flour
1/4 cup almond flour or almond meal
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup cold butter, cubed
1/4 cup cold buttermilk
6 ounces raspberries
1/2 cup chocolate chips
1 teaspoon cornstarch
1 egg
1 tablespoon coarse sugar

Directions

Preheat the oven to 425°F. Food processor directions: In a food processor bowl with pastry blade, add the flour, almond flour, 1/4 cup sugar, salt and cold butter. Pulse until the mixture forms coarse crumbs. Add the buttermilk and pulse just until the mixture comes together in a ball. By hand: Combine dry ingredients in a medium bowl and use a pastry cutter to cut butter in until coarse crumbs form. Stir in buttermilk and mix until just combined. Form dough into a disc, wrap in plastic wrap and chill for 15 minutes. Meanwhile, combine raspberries, chocolate chips, cornstarch and 1 tablespoon of remaining sugar in a small bowl. Once the dough is cold, roll it out into a 12-inch circle. Transfer to a parchment-lined baking sheet. Pile filling ingredients in the center of the circle, leaving a 3-inch border on the outside. Fold the crust over the filling, overlapping the dough every couple inches. Beat the egg in a small bowl with 1 teaspoon of water. Brush egg wash over the crust and sprinkle the crust with coarse sugar. Bake for 25 to 30 minutes or until the crust is golden. Serve hot with ice cream. OKL Article End