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Posts tagged "berries"

Blueberry Ice Cream- the old fashioned kind

Jul 21, 2009 Posted by: Jennifer sunsetvalleyorganics@gmail.com berries,  blueberries,  blueberry,  dessert,  recipe,  recipies
Awesome Blueberry Ice Cream

4 cups Fresh or Frozen Blueberries
1 quart whole cream (whipping cream or 1/2 and 1/2 depending on how decadent you want to be)
2 egg yolks
3/4 cup sugar
1/4 cup water
1 lemon, juice and zest
pinch of salt.

Puree berries, set aside. Melt sugar into water with lemon juice and zest on low to about 125 degrees.. In separate pan, heat cream to approx 100 degrees. Mix berry puree into sugar (simple syrup) solution keeping at 125 degrees until bright blue, but not cooked.

In large mixing bowl, combine beaten yolks and salt, slowly mix cream in, wisking constantly. Add blueberry mixture, place in refrigerator to chill for about 45 minutes.

Put cooled mixture into 5 qt ice cream maker and follow instructions. Makes about 1.5 quarts.

Hand picked vs. machine picked

Jul 13, 2009 Posted by: Jennifer sunsetvalleyorganics@gmail.com about us,  around the farm,  berries,  blueberries,  blueberry,  farm
Hand picked vs. machine picked
The age old battle continues. Whats the difference between hand picked blueberries and machine picked blueberries. The hand picked blueberries are firmer, because they are typically not as sweet/ripe, as they are the first of the crop. We can't machine pick these earliest berries, as it would damage the rest of the berries on the bush which are still ripening. The riper/sweeter the berry the softer it becomes. For Machine picked berries, the majority of the berries have to be ripe, because the majority will fall off as the picker goes through. With hand picking you can select the berries that are the biggest and the bluest and the ripest. We, the farmer, expect a highest quality from the hand pickers.

Prizewinning Orange Scones with Berries and Cream

Jul 13, 2009 Posted by: Jennifer sunsetvalleyorganics@gmail.com baking,  berries,  blueberries,  blueberry,  breakfast,  recipe,  recipies
Ingredients:
• 2 c sifted all-purpose flour
• 1 T baking powder
• 1t salt
• 2T granulated sugar
• 5 ½ T unsalted butter, chilled and cut into pieces
• 1 extra large egg, beaten
• ½ cup heavy (whipping) cream
• 2T unsalted butter, melted
• ½ c granulated sugar
• 1T orange zest
• 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
raspberries, blackberries)
• ¾ to 1 c granulated sugar, depending on how sweet the berries are
• 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
with 2t of granulated sugar
Directions:
Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.
In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.
Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.
Makes 8 scones