1. Fruit Butter: Beat 2 sticks softened butter, ¼ cup confectioners’ sugar, and ¼ tsp salt about 1 minute, until light. Fold in ½ cup chopped berries. Serve chilled.
2. Sweet Citrusy Mesclun Salad (pictured right):
|2. Sweet Citrusy Mesclun Salad
Whisk 1 Tbsp white-wine vinegar with 2 Tbsp olive oil. Season with salt and pepper. Toss 2 cups sliced berries with 1 chopped pink grapefruit, 4 cups mesclun greens, and ½ cup feta; drizzle with dressing.
3. Chocolate Bites
: Dip 1 lb berries into 8 oz melted semisweet chocolate. Roll in chopped nuts. Place on parchment. Chill.
Blend 1 cup berries, 6 Tbsp tequila, 2 Tbsp Triple Sec, 2 cups crushed ice, and ¼ cup limeade concentrate.
Combine 1 cup berries, 1 tsp sugar, and 1 Tbsp champagne vinegar. Chill 1 hour. Liquefy. Add salt, pepper, and 2 Tbsp olive oil; blend.
Mix 1 can each lemonade concentrate and water. Add berries to taste; mash with a spoon. Add seltzer.
7. No-Cook Ice Cream (pictured above):
Add 3 cups berries and juice of ½ lemon to food processor; blend. With a mixer, whip 1½ cups heavy cream and 2 tsp vanilla extract until soft peaks form. Slowly add 14 oz sweetened condensed milk; whip until very thick. Fold in berry mixture. Seal and freeze until firm.
8. D.I.Y. Preserves:
Put 2 lb hulled berries and 1 Tbsp lemon juice in saucepan. Cook, stirring occasionally, on low for 20 minutes or until juices release. Stir in 1 cup sugar. Boil over medium; cook until 210°F. Skim foam. Refrigerate in an airtight container.
Drizzle 3 cups berries with 2 Tbsp balsamic vinegar. Sprinkle with ¼ cup sugar. Let rest 1 hour. Spoon over pound cake. Add cracked pepper to taste.
10. Breakfast Tarts (pictured below): Click here for the quick recipe
and our step-by-step how to.
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