Bumbleberry Port Jam

Bumbleberry Port Jam

I've been cleaning out the freezer again and one of the things that always seems to be there, especially now during the winter months are partly used bags of frozen berries. We regularly buy these in the winter months when fresh are not available or are prohibitively expensive. When I begin to question how long the bags have been open is when I decide to throw them all in together and make a batch of bumbleberry jam.

I am not a big maker of preserves, I'm afraid but it is something I'd like to get into this summer. A couple of friends are dedicated canners and bottlers of summer's bounty. I mostly make jams in small batches, usually no more than a couple of mason jars at a time and consume them quickly within a week or two. If it nears the end of that time, the jam usually gets used for dessert like a simple, classic Victoria Sandwich Cake.

There are no rules to my freezer cleaning bumbleberry jam. In this particular batch I used blueberries, strawberries and raspberries but blackberries, cranberries or local partridgeberries  (lingonberries) have been known to be used in the past too; whatever yo have. I like to use a proportion of  2:1 crushed berries to sugar and 2 ounce of lemon juice for each 4 cups berries. This is less sugar than most jams but you will get more of the natural fruit flavor, which is what I prefer.

When making simple jam without pectin, I like to use a candy thermometer to make sure the mixture reaches a syrupy stage or 220-225 degrees F so that you don't have runny jam.

This time around I had on hand a bottle of beautiful port wine that I had been given which had beautiful notes of cherry and plum so I decided to add some of it to my jam. The result was outstanding. What started as a simple way to use those leftover berries  turned into a more complex, deeply flavored, elegant jam that would be as welcome at a formal afternoon tea as it would at a casual weekend brunch.

Makes about 4 cups jam

• 4 cups crushed mixed berries (the jam pictured used strawberries, raspberries and blueberries)
• 2 cups sugar
• 1/4 cup lemon juice
• 1/2 cup good port wine

Bring all ingredients to a slow boil. Watch it carefully, jams always boil over easily. Simmer until almost all of the liquid has boiled off and what remains has reached the syrup stage on a candy thermometer, 220 - 225  degrees F.

While still hot, pour into sterilized jars and seal with sterilized lids. If keeping for longer than a week, use the canning method recommended by the jar manufacturer as in this step-by-step guide.

Drunken Berry Shortcakes

Drunken Berry Shortcakes

It may be the dead of winter here in the far northeast but this dessert was a ray of summer sunshine despite the bleak temperatures outside. A bottle of good port was the inspiration for this recipe, its flavor reminded me of dark cherries and blackberries and I thought it would be a great addition to a trifle or some other luscious dessert. With not enough time to put together a complicated trifle, I opted instead for quick and simple. I soaked the berries in the port for only a couple of hours before spooning them onto freshly baked drop biscuits with a dollop of vanilla whipped cream. The berries were so delicious after only that short soak but when I tasted the leftovers the next day they were even better, so if you have the time try soaking the berries overnight.

In a glass bowl, toss together:

• 1 1/2 cups sliced of quartered strawberries
• 1 1/2 cups blackberries
• 3 tbsp sugar
• 1 cup port wine

Cover with plastic wrap and eave to soak in the fridge for at least a couple of hours or overnight. Give the berries an occasional toss every hour or so.

I use rimmed plates as shown in the photo or very shallow bowls to serve the shortcakes, so as to contain the port and berry jucies. When serving I like to drain the port off of the berries and pour a little of it on the plate or in the bowl, for a pretty presentation. I thin split the biscuits in half horizontally, spoon on a half cup of berries per serving and top with a dollop of vanilla whipped cream before topping with the second half of the biscuit.

Buttermilk Drop Biscuits 

This recipe makes about 6 large biscuits.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:

• 1 cup flour
• 3 tbsp sugar cup sugar
• 2 tsp baking powder
• pinch salt

Cut in:

• 1/4 cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal.  Mix together:

• 1 tsp vanilla extract
• 3 ounces buttermilk

Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.

Drop by heaping tablespoonfuls onto a parchment lined baking pan.

Bake at 375 degrees F for 20 - 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuits.

Vanilla Whipped Cream

• 1 cup whipping cream
• 2 tbsp icing sugar (powdered sugar)
• 1 tsp pure vanilla extract

Whip together to soft peaks.

Drunken Berry Shortcakes

Strawberry Banana Bread

Strawberry Banana Bread

Strawberry and banana bread ? Why not, it's a great combination in smoothies so it's bound to be good in banana bread too. I had both overripe bananas and strawberries on hand that needed to be used quickly so it was worth a try and it turned out deliciously. I think the recipe would also work well baked as muffins if you prefer. I like decorating the top with extra strawberry slices and a sprinkle of coarse turbinado sugar for an extra crunchy top crust but both are optional of course for a completely uncomplicated version that may become the new lunchbox favorite at your house.

Makes one large or two small loaves.

• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 3 medium bananas. mashed
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup orange juice
• 1 cup strawberries, chopped small (I cut larger strawberries into about 8 pieces)

Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans or one large regular loaf pan and line with parchment paper.

Beat sugar and oil in a bowl. Add eggs and mashed banana.

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

Fold in strawberries. 

Pour batter into 1 large or two small greased and parchment lined loaf pans. 

Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar. I used turbinado sugar but the strawberries and sugar on top are completely optional.

Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. 

Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.

Rum Truffle Strawberry Cheesecake

Rum Truffle Strawberry Cheesecake

Sometimes friends and family get Christmas Day dessert as a gift from our family on Christmas Eve. It has been a bit of a tradition at our house for the past few years. Putting too many on that list can turn into a logistical nightmare so a selection of the bounty from our annual November freezer cookie blitz is now most often what this lucky list now receives.

Invitations to parties and pot lucks however, still have us taking along a decadent dessert to grace the table and this year this particular cheesecake was a huge hit at several venues. The inspiration comes from homemade rum truffles that I sometimes make and once dipped fresh strawberries into to adorn the top of my very popular Strawberry Screech Black Forest Cake. Everyone loves that flavor combination so this new cheesecake was the result and another new dessert favorite was born.



Strawberry Compote Topping

• 2 cups fresh or frozen strawberries
• 1/2 cup sugar

Combine in a saucepan and bring to a very gentle boil. Thicken with 

• 1 1/2 tbsp corn starch dissolved in 
• ¼ cup cold water

which is added to the strawberries while stirring gently. Boil gently for 1 additional minute, stirring constantly. Cool completely for several hours in the fridge.

Cookie Crumb Crust

In a small bowl, combine:

• 1 1/3 cups chocolate cookie crumbs
• 3 tbsp sugar
• 1/3 cup melted butter

Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Cheesecake 

Cream together:

• 3 eight ounce packages ounces cream cheese
• 1 cup sugar

Add, one at a time

• 3 eggs

beating well after each addition. Add:

• 3 tsp vanilla extract

Finally blend in:

• 1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 300 degrees F for 60-70 minutes. (Learn about using a simple bain marie by clicking here.) The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled. Chill for several hours or overnight.

Rum Truffle Ganache 

The rum truffle ganache is used to cover the cheesecake and to dip the strawberries.

• 2 cups dark chocolate chips (or semisweet)
• 1/2 cup whipping cream
• 3 tbsp dark rum, optional (or 1 tsp rum extract) 

Melt together, just until smooth in a double boiler. Do not over heat. Just as it is melted remove from the heat. Dip in:

• 10 -12 large strawberries

Place the dipped strawberries on a piece of parchment paper or wax paper and chill until ready to garnish. Pour the remaining ganache over the chilled cheesecake and spread very quickly and evenly over the top and sides with a flat spatula. Return the cheesecake to the fridge to chill again.

Vanilla Whipped Cream

• 2 cups whipping cream
• 3  rounded tbsp icing sugar (ie powdered sugar, confectioners sugar)
• 1 tsp vanilla extract

Combine and whip until stiff mounds form. Using a piping bag (or a large Ziploc bag with the corner snipped off) pipe mounds of the vanilla whipped cream all around the border of the cheesecake, to form a sort of well for the strawberry topping. Spoon the Strawberry Compote Topping onto the center of the cheesecake and garnish with the chilled dipped strawberries. Refrigerate until ready to serve.

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

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Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

After the success of our Chocolate Lamingtons last week, many local fans mentioned this variation of the poplar treat from back in the 70's. Almost every birthday party I attended as a kid would have had some version of this square served among the other treats.

A bit of nostalgia is always welcome at the Holidays, so why not add these to your baking list and have them in the freezer for when you need to pull a few out fast; they freeze well and defrost quickly too. Try them in Raspberry too if you prefer.

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

Recipe by Barry C. Parsons

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract
• 3 large eggs
• 1 1/2 cups buttermilk
• Aproximately 4 cups dried shreded coconut
• FOR THE STRAWBERRY SYRUP
• 2 small packages Strawberry Jello
• 1 1/2 cups water (3/4 cup boiling plus 3/4 cup cold)
• 1 cup strawberry jam

Directions

1. Grease a 9x13 inch baking pan and line with parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
8. Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
9. When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the strawberry syrup and coconut.
10. TO PREPARE THE STRAWBERRY SYRUP dissolve the 2 packages of Jello in the boiling water.
11. Whisk in the jam and cold water. Chill this to the point that it thickens slightly but not beginning to set.
12. Working quickly, dip the frozen cake cubes into the syrup one at a time. Let them soak for a few seconds.
13. Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
14. Store in airtight plastic containers in the fridge. If you are freezing the dessert squares put them back into the freezer right away. 

Easy Summer Fruit Cookie Tarts

Easy Summer Fruit Cookie Tarts

Sometimes the simplest  of experiments yield amazing results.  That couldn't be more true than with these beautiful little summer fruit tarts. There was some leftover cookie dough in the fridge that had been there for a couple of days and I honestly thought of tossing it in the trash but as everybody knows, I hate to throw out anything. There is also an abundance of fruit in the house at the moment, we always seem to overbuy but then again, it rarely gets tossed out; we always seem to find some way to use it. 

I broke out some of my individual fluted tart pans, pressed the cookie dough into them without even rolling it out, added some sliced strawberries, sliced black velvet apricots, and a handful of frozen blueberries from the freezer , sprinkled a little sugar on top of the fruit and tossed them into the oven. I didn't expect much to be honest, thinking the juicy fruit might drown the cookie dough completely and I'd be left with a soggy mess that would still end up in the garbage bin. Still, nothing ventured, nothing gained and the trash bin was the cookie dough's initial destination anyway, so no big deal anyway, I thought.

Easy Summer Fruit Cookie Tarts

Wow! These little tarts are amazing. I only made three and everyone in the house insisted on sampling each one! They were all absolutely delicious! This particular cookie dough held up perfectly, providing a crispy edged buttery vanilla pastry that didn't crumble into a million pieces but wasn't too soft to hold its own shape either. They were perfect!

I'm already thinking of new fruits to try in them and thinking about a full sized peach tart as an experiment when the Niagara peaches arrive. This turned out to be one of my favorite new recipes this summer and a lesson that a little kitchen experimentation can be a wonderful thing.

Cookie Dough Crust

Sift together:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream together until light and fluffy:

• 1 cup butter
• 2/3 cup sugar

Add and beat well:

• 2 large egg yolks
• 1 tablespoon milk
• 2 teaspoon pure vanilla extract

Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into tart pans about a 1/4 inch thick on the bottom and sides.

Add any sliced fruit or berries into the pastry shell and sprinkle each one with 1/2 tsp sugar. You can probably omit the sugar if you'd rather just have the natural sweetness of the fruit. Some fruit and berry suggestions include:

• blueberries
• strawberries
• peaches
• plums
• nectarines
• blackberries 
• raspberries

Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges. You want some good dark color to the cookie crust to make sure they are fully baked. Cool on a wire rack to almost room temperature before removing from the pans to cool completely. These would also be excellent served warm with a scoop of good vanilla bean ice-cream.

Summer Sunshine Cake

Summer Sunshine Cake

I posted a preview photo of this beautiful cake over on our Facebook Page and asked for name suggestions. Summer and sunshine were two popular themes in the suggestions made by our followers and with such a bright, appealing appearance, Summer Sunshine Cake seemed like the perfect title.

What a perfect dessert this cake would make at a summer barbecue or picnic outing. Take one of these along to your next summer event and you can virtually guarantee invitations to every other gathering in your social circle for the rest of the season. With a simple homemade butter cake filled with layers of creamy orange curd and a luscious strawberry mascarpone cream filling, this beautiful cake really is irresistible.

Orange Curd

• 6 extra large egg yolks
• Zest of one large orange, finely minced
• ½ cup good quality frozen orange juice concentrate
• ½ cup sugar
• ½ cup butter cut in small pieces

Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.

Chill completely before using to fill the cake layers.

Vanilla Butter Cake                                                                                    

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup whipping cream

beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.

Bake at 325 degrees F for about 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

Strawberry Mascarpone Cream Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Finally fold in 

• 2 cups chopped fresh strawberries ( I cut them in quarters)

To construct the cake, cut both cake layers horizontally to create 4 layers. Place the bottom layer onto the cake plate, then cover it with half of the orange curd. Reserve a dollop of the orange curd to garnish the top of the cake. Place the next layer of cake on top and add the strawberry mascarpone cream filling followed by the third layer of cake and the remaining orange curd. Add the top layer of cake and garnish with a dollop of the orange curd and extra berries.

Red White and Blue Mascarpone Cream Butter Cake

Red White and Blue Mascarpone Cream Butter Cake

Just in time for our American friends to celebrate Independence Day! It might come as a surprise to some but 70% of Rock Recipes readers are not Canadian but American. To show our appreciation for our American friends we are featuring this super simple rich butter cake with fresh strawberries and blueberries folded in to a creamy mascarpone cream cheese filling.

So from the great white north here's a red, white and blue cake that would make a fitting and delicious desert at any 4th of July picnic, cookout or barbeque.

Vanilla Butter Cake  

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup whipping cream

beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.

Bake at 325 degrees F for about 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

Mascarpone Cream Cheese Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Reserve a dollop of this mixture to garnish the top.

Finally fold in

• 1 cup chopped fresh strawberries ( I cut them in quarters)
• 1 cup fresh blueberries

Fill only the middle of the cake. Dust the top of the cake with icing sugar and garnish with additional berries and the reserved mascarpone cream. If you would like the star pattern, simply cut out paper stars and place them on the top of the cake before dusting with the powdered sugar, then carefully remove them afterward.