Food Secrets Straight From the Fields

Very Merry Berries

Strawberries are the secret weapon for working families. Baked, blended, sauced and preserved – they are the ultimate versatile food deserving a place in everyone’s freezer or pantry year-round.



Berry Galette

Berry Galette

Baked, blended, sauced and preserved…strawberries are so versatile.  They deserve a place in anyone’s freezer or pantry year-round. With frozen puff pastry or fillo dough widely available, anyone can prepare a fruit dessert with pastry using minimum preparation and maximum joy.

Recipe # 1: Berry Galette

Ingredients:

  • 1- 2 pints strawberries
  • 1 14-oz package all-butter puff pastry (we used DuFour), thawed in refrigerator
  • 1-2 Tbls. flour for rolling out dough
  • 2 cups uncooked blueberries
  • ½ cup sugar
  • 1 lemon (1/4 cup juice)
  • 1 Tbls. strawberry jam
  • 1 egg, separated
  • Whipping cream or ice cream

Technique:

  • Cut strawberries into quarters or smaller pieces if the berries are large. Set aside.
  • Place 2 cups of blueberries in small saucepan.
  • Add ½ cup sugar to pan.
  • Squeeze lemon and add to pan, along with grated rind of lemon.
  • Add 1 Tbls. strawberry jam to pan (any other red jam can also be used).
  • Bring to a boil, and let cook for 10 minutes.
  • Remove from flame and let cool.
  • Remove a piece of the puff pastry from the package, returning the remainder to the refrigerator.
  • Sprinkle flat surface with flour; roll out puff pastry to desired size.
  • OPTION:  if you prefer to make turnovers, roll out pastry into a square and cut into two triangles. Follow same directions that follow.
  • Transfer to baking sheet covered with parchment or Silpat mat.  If you are making personal-size galettes, you will want to space them on the baking sheet to leave 1-2 inches between them.
  • Brush surface of pastry with egg white, slightly beaten.
  • Place about ½ cup sliced strawberries in center of puff pastry piece.
  • Top with 2 Tbls. cooled blueberry sauce.
  • Roll edges of pastry around the berries; if you are making turnovers, crimp edges with a fork to close tightly.
  • Brush pastry with beaten egg yolk (add ½ tsp water to yolk to thin if necessary).
  • Bake for 20-25 minutes or until golden brown.
  • Remove from oven, let cool and then remove from pan.
  • Before serving, add a dollop of whipping cream or ice cream.

For technique photos, please click here for photo gallery.

Berry Galette - Turnovers Option

Berry Turnovers


Recipe # 2:  Very Merry Strawberry Sauce

Strawberry sauce is the perfect base for last-minute meals.  Make a batch when the berries are in season, freeze and defrost when needed.  A secret for every working family.

Ingredients:

  • 2 cups strawberries, cut into quarters
  • ½ cup sugar
  • 1 lemon (1/4 cup juice)
  • 1 Tbls. strawberry jam

Technique:

  • Cut strawberries into quarters or smaller pieces if the berries are large. Place in small saucepan.
  • Add ½ cup sugar to pan.
  • Squeeze lemon and add to pan.
  • Add 1 Tbls. strawberry jam to pan.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from flame and let cool.
  • At this point, sauce can be divided into portions (whatever you think you might need) and frozen in small baggies.  When ready to use, remove from freezer, defrost and use over cakes, turnovers, ice cream, smoothies, fruit salad… whatever you prefer.
  • NOTE:  We used fillo dough for the turnovers featured below.  Follow instructions on the package, using 2 Tbls for smaller turnovers and 4 Tbls for larger turnovers. 
  • Bake 25 minutes or until golden brown.
  • Let cool. 
  • Serve with strawberry sauce, fruit of your choice (we used peaches) and whipping cream or ice cream if desired.

For technique photos, please click here for photo gallery.

Very Merry Strawberries

Very Merry Strawberries


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