Some of our ‘berry’ best recipes
- 1
Total time: 40 min. 4 pints strawberries, rinsed and hulled 1/4 cup sugar 10 shortcakes 2 cups whipping cream, whipped Cut strawberries in half and toss with sugar.
- 2
Total time: 40 minutes Servings: 6 Note: Coarse sugar can be found at baking and cooking supply stores as well as well-stocked markets. 2 cups flour 3 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon grated orange zest (about 1 large orange) 6 tablespoons cold butter, cut into cubes 2 hard-boiled egg yolks 3/4 cup heavy cream, plus extra for brushing Coarse sugar for dusting (granulated sugar can be substituted) 1.
- 3
Total time: 20 minutes, plus steeping and macerating time Servings: Makes 2 1/2 quarts Note: Adapted from Anthony Medina of La Taquiza 2 cups dried hibiscus (jamaica) flowers -- available in well-stocked Latin markets 2 pounds strawberries, hulled and quartered 1 cup sugar 1.
- 4
Total time: 45 minutes Servings: 8 Note: Adapted from “Desserts by the Yard.”
- 5
Total time: 40 minutes Servings: 4 to 6 Note: If possible, use handmade whole-wheat tortillas. 1/4 cup plus 1 tablespoon walnut oil, divided Juice of 5 limes, divided 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly ground white pepper Pinch sea salt 6 whole-wheat tortillas 1 pint of strawberries, diced, about 2 cups 1 teaspoon sugar Grated zest of 1 lime 1 jalapeño, seeded and minced, or to taste 1 tablespoon chopped fresh mint 2 tablespoons chopped fresh cilantro 1 large ripe avocado, diced (about 1 cup) 1.
- 6
Total time: About 45 minutes plus 1 hour, 30 minutes chilling Servings: 8 1 1/4 cups flour 1/4 cup sugar 1/2 teaspoon kosher salt 1 teaspoon grated lemon zest 10 tablespoons butter 1 1/2 cups imported Italian mascarpone cheese About 2 pints ripe strawberries, hulled and thinly sliced 1/4 cup red currant jelly 2 tablespoons Cointreau 1.
- 7
Total time: 30 minutes, plus steeping time Servings: 4 to 6 Note: This makes three-fourths cup dressing.
- 8
Total time: 45 minutes, plus freezing time Servings: Makes 12 bonbons Note: This recipe makes 1 quart of ice cream, more than is needed for the bonbons. 1 pint strawberries, stemmed and cleaned 1 cup milk 1 cup whipping cream 1/4 cup corn syrup 2 egg yolks 1/4 cup sugar 1/2 vanilla bean, scraped and seeded Grated peel and juice of 1 small lime 12 vanilla wafers 4 to 6 ounces bittersweet chocolate, coarsely chopped 1.
- 9
Rhubarb-strawberry sorbet Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer’s night.
- 10
Total time: About 20 minutes Servings: 4 Note: Adapted from bar chef Albert Trummer at Fraîche.
- 11
Total time: 1 hour, 25 minutes, plus 4 hours soaking time Servings: 4 Note: From Uyen Nguyen, pastry chef at Restaurant Guy Savoy in Las Vegas.
- 12
Total time: 10 minutes Servings: 8 (1 cup) 1/2 pound strawberries, rinsed and hulled 1/4 cup sugar 1 tablespoon orange juice 1.
- 13
This recipe for a springtime-perfect combination of spinach, red onion, queso fresco and kiwi dressed with a big strawberry dressing first ran in 2002. Make it over the warm weekend ahead.
- 14
Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Adapted from Sylvia Thompson’s “The Kitchen Garden Cookbook.”
- 15
Total time: 30 minutes, plus 4 to 6 hours chilling time (or overnight) Servings: 8 Note: Use ripe strawberries that are deep red. 3 cups whole strawberries, stems removed 1 (5-ounce) package goat cheese 2 tablespoons milk 1 tablespoon chopped tarragon 9-inch butter cookie crumb pie crust, chilled (see below) 3/4cup sugar 3 tablespoons cornstarch 2 teaspoons lemon zest 1/2cup water 1 tablespoon white balsamic vinegar 1 cup sliced strawberries 1.
- 16
Total time: 40 minutes, plus 1 hour 30 minutes cooling and chilling time Servings: 8 Note: Adapted from “Town/Country: 150 Recipes for Life Around the Table” by Geoffrey Zakarian.
- 17
Total time: 25 minutes, plus 8 hours to overnight freezing Servings: 8 Notes: The semifreddo and sauce can be made one day ahead.
- 18
- 19
Total time: 2 hours, plus 1 hour chilling time for dough plus overnight chilling for ice cream Serves: 8 Notes: From executive chef Joshua Skenes of Stonehill Tavern.
- 20
Total time: 1 1/2 hours, plus cooling time for the cakes Servings: 12 to 16 Note: Maybe I’ve seen one too many crime drama.
- 21
Total time: 15 minutes, plus 2 hours resting time for the salad Servings: 6 Note: Adapted from “Ten: All the Foods We Love . . . and Ten Recipes for Each” by Sheila Lukins.
- 22
Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: Adapted from “Rustic Fruit Desserts” by Cory Schreiber and Julie Richardson.
- 23
Recipe: Blueberry cream pie Total time: 1 hour, plus 4 to 6 hours final chilling time (or overnight) Servings: 8 3 egg yolks 2/3 cup plus 4 tablespoons sugar, divided 3 1/2 tablespoons cornstarch, divided 1 tablespoon flour 1/4teaspoon salt 1 1/2cups milk 1 tablespoon butter 1 teaspoon vanilla extract 2 (6-ounce) packages blueberries, divided 9-inch pie pecan shortbread crust, chilled (see below) 1/4 cup water 1.
- 24
Raspberry wine pie Total time: 30 minutes, plus 4 to 6 hours (or overnight) chilling time Servings: 8 2 cups raspberries, divided 3/4 cup port, divided 1 (1/4 ounce) envelope unflavored gelatin 2 tablespoons cold water 1/2 cup sugar 1/8 teaspoon salt 1 cup whipping cream, whipped 9-inch almond biscotti pie crust, chilled (see below) 1.
- 25
Note: Among the cobblers, slumps, grunts, crisps, pandowdies and other old-time Yankee desserts we tried in The Times Test Kitchen for a Fourth of July report by Food writer Charles Perry, wild blueberry buckle was our favorite.
- 26
Berry Pavlova with vanilla whipped cream and pistachios Total time: About 20 minutes, plus macerating time for the berries Servings: 10 to 12 Note: Banyuls vinegar is available at Surfas in Culver City, Nicole’s in Pasadena and the Cheese Store of Silver Lake.
- 27
Boysenberry-strawberry glazed pie Total time: 30 minutes, plus chilling time Servings: 6 Note: Adapted from Patricia Poole of Kincaid Farms in Redlands.
- 28
Summer pudding Total time: 20 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from a recipe by Lindsey Shere in “The Baker’s Dozen Cookbook.”
- 29
Apricot boysenberry tarts Total time: 2 hours, plus chilling and freezing times Servings: Makes 2 (9-inch) tarts, each serving 6 Note: Recipe adapted from “Good to the Grain” by Kim Boyce with Amy Scattergood Rustic rye dough 1 cup (4 ounces) rye flour 1 cup (4.25 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold butter 1 teaspoon apple cider vinegar 5 to 6 tablespoons ice water 1.
