Author Archives: mc.dill

Mixed Berry Napoleon

Reply

Print Recipe

Ingredients

1 package (17/-1/4 ounces) frozen puff pastry sheets, thawed
3/4 cup sugar
2 Tbls cornstarch
1/4 tsp salt
1-1/2 cups milk
3 egg yolks, beaten
1 Tbsp butter
3 tsp vanilla extract

Topping

2 cups heavy whipping cream
1/2 cup confectioners’ sugar
1 tsp vanilla extract
1 pint fresh Californian Giant Berry Farms blackberry
1 pint fresh Californian Giant Berry Farms blueberry
1 pint fresh Californian Giant Berry Farms raspberry

Directions

On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased baking sheets. Bake at 350° for 30 minutes or until golden brown.

Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled.

For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.

Place one pastry square on a serving platter. Top with the custard, blackberry, blueberry, raspberry, sweetened whipped cream and second pastry. Dust with confectioners’ sugar. Refrigerate leftovers.

Source: Recipe: tasteofhome.com Photo: Cal Giant

Lemon Tart with Fresh Raspberry Sauce

Reply

Print Recipe

Ingredients

4 eggs
1 1/2 cup sugar
1/2 cup orange juice
1/2 cup lemon juice
zest of 1 lemon, grated
zest of 1 orange, grated
1/4 cup heavy cream

5 Tbsp butter
2 pints fresh California Giant Berry Farms raspberries
dash of Grand Marnier
1/2 cup sugar

Directions

Heat the oven to 350 degrees F.

Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream until smooth. Place the filling in a pitcher and slowly pour into the pie shell and fill to the top.

Bake the tart for about 25 minutes, until the filling is barley set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial not to over bake the filling! Cool to room temperature.

In saute pan, melt the butter. Add sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the fresh California Giant Berry Farms raspberries and saute for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve on top of the lemon tart. Garnish with some lemon peal and fresh raspberries.
Recipe: foodnetwork.com Photo: Cal Giant

Double Berry Rice

Reply
Print Recipe


Serves: 4
Preparation Time: 15 minutes

Ingredients

1 cup uncooked brown rice (or whole wheat orzo, bulgur, quinoa or other small whole grain)
1/3 cup slivered almonds
1/4 cup orange juice
1/2 tsp salt
2 Tbsp olive oil
2 Tbsp finely minced fresh mint
2 Tbsp finely minced fresh flat-leaf Italian parsley
1 cup fresh California Giant Berry Farms raspberries, rinsed
1 cup fresh California Giant Berry Farms blackberries, rinsed

Directions

  1. Prepare rice (or other grain) according to package directions.
  2. While rice is cooking, toast slivered almonds in a small skillet over medium low heat, about 3 minutes. Set aside.
  3. Put cooked rice in serving dish.
  4. Measure orange juice into a small bowl. Add salt. Whisk in olive oil.
  5. Pour orange juice mixture over rice and stir to blend.
  6. Add nuts and herbs to rice mixture.
  7. Gently mix in fresh raspberries and blackberries.
  8. Serve immediately or to serve cold, cover and refrigerate.

Nutrition Information per serving:
320 calories, 13 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 47 g carbohydrate, 6 g fiber, 7 g protein, 160 mg sodium.

Berry-stuffed Chicken Rolls

Reply
Print Recipe
Serves: 4

Ingredients

4 chicken breast halves, pounded with a kitchen mallet, to about 1/4 inch thick
Filling or Mix #1:
1 large onion, chopped
1/2 cup fresh California Giant Berry Farms blueberries, chopped
1/2 cup fresh California Giant Berry Farms raspberries, chopped
3/4 cup flat-leaf parsley, chopped
1/4 cup Parmesan cheese
1 tsp garlic powder
Salt and pepper
Crust or Mix #2:
1 tsp onion powder
1/4 cup oat bran
1/4 cup flax powder (or grind flax seed in a coffee grinder)
1/2 tsp garlic powder
1 tsp each: basil, oregano, thyme
Salt and pepper to taste
Spray olive or canola oil

Directions

  1. Mix #1: Slice chicken breasts in half through the middle and butterfly, then pound with a kitchen mallet, set aside. Mix together onions, blueberries, raspberries, parsley, Parmesan cheese and garlic powder. Add 1 tsp of breadcrumbs to thicken, if needed.
  2. Mix #2: On a large plate mix oat bran, flax and the rest of garlic and onion powder, Italian herbs and salt and pepper to taste.
  3. Lay each chicken breast flat, fill with 2 to 3 Tbsp of Mix #1.
  4. Roll filled chicken breast from bottom to top. Secure with toothpicks, if needed.
  5. Roll chicken rolls on Mix #2, making sure roll is fully covered with crust mixture.
  6. Lay on oil sprayed sheet pan, spray chicken roll with oil.
  7. In a 365 to 375 degree oven, bake for 30 minutes or until golden brown.


Optional Sauce: Mix ¼ cup each fresh blueberries and raspberries, ½ onion chopped and 1 tsp balsamic vinegar in a small pot. Cook until berries are crushed, about 5-10 minutes. Place in blender and puree, thinning with chicken stock or water as necessary. Serve under or on top of chicken rolls.

Nutrition Information per serving:
420 Calories, 18 g Carbohydrates, 33 g Protein, 5.8 g Fiber, 11 g Fat, 3 g Saturated Fat,
82 mg Cholesterol, 468 mg Sodium