RECIPE: Ground Cherry Marmalade

Recipe Taken from "The Farm Journal's Country Cookbook"

3 cups Ground Cherries husked and washed
2 cups Pears cooked, drained, and diced finely
¾ cup Water
½ cup Crushed Pineapple (drained)
¼ cup Lemon Juice
7 cups Sugar
½ bottle Liquid Fruit Pectin

Combine ground cherries, pears, and water: cook slowly for approx. 25 minutes.
Add the pineapple, lemon juice, and sugar-bring quickly to a full rolling boil. Add pectin: boil rapidly for 3 min.

Remove from heat and alternately skim and stir marmalade for 3 minutes.

Pour into hot sterilized jars: seal. Makes 7 one half pint jars.

RECIPE: Ground Cherry and Vanilla Compote

2-3 cups ground cherries
1 cup sugar
1/4 cup lemon juice
1 vanilla bean or 1 tsp pure vanilla extract

In a saucepan, mix together the ground cherries, the sugar and the lemon juice. Split the vanilla bean lengthwise and with the tip of a knife, remove all of its seeds. Add the seeds and the bean to the pan. If you use vanilla extract, add it only after the compote has finished cooking. Stirring frequently, bring the mixture to a boil. Simmer for about 25 minutes or until the cooking juices are slightly syrupy. Remove the vanilla bean and pour the compote into sterilized jars. Serve with toast, cookies or vanilla cake.

RECIPE: Marie’s Blueberry Tart

Here's one more recipe from the potluck that was requested.

From Luscious Berry Desserts by Lori Longbotham

Serves 8

Ingredients:

Pastry

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ cup (1 stick) cold unsalted butter, cut into small pieces

1 large egg yolk

1 teaspoon vanilla extract

1 to 2 tablespoons ice water, if needed

Filling

¼ cup granulated sugar

2 tablespoons all-purpose flour

5 cups ripe blueberries, picked over

confectioners’ sugar for dusting

Procedure:

1. Preheat the oven to 425°F. Lightly butter an 11-inch fluted pan with a removable bottom.

2. To make the pastry: Pulse the flour and sugar in a food processor until well combined. With the motor running, add the butter through the feed tube. Stir together the egg yolk and vanilla in a small bowl. With the motor running, gradually add the egg mixture and pulse just until the dough comes together when a small bit is pressed between your fingers. If it seems too dry, add cold water a little at a time and pulse; the dough should be crumbly but not dry.

3. Transfer the dough to the tart pan. Press it evenly over the bottom and up the sides of the pan; the dough will look rough.

4. To make the filling: Stir together the sugar and the flour in a large bowl. Add half of the blueberries and toss to coat with the sugar mixture. Transfer the berries to the tart shell and top with any sugar mixture left in the bottom of the bowl.

5. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 to 40 minutes longer, until the berries are bubbling and the pastry is golden brown. Halfway through the baking time, stir the berries and turn over any that have flour on them.

6. Transfer the tart to a wire rack and top with the remaining berries, pressing them gently into the hot berries. Let cool to room temperature.

7. To serve, dust the tart with confectioners’ sugar.

RECIPE: Apple Spice Cake with Brown Sugar Glaze

From Bon Appétit February 2007
Serves 12

Ingredients:

Cake:

Nonstick vegetable oil spray

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 1/2 cups sugar

1/2 cup (packed) golden brown sugar

1 teaspoon grated lemon peel

3 large eggs

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

Glaze:

1/2 cup (packed) golden brown sugar

1/4 cup (1/2 stick) unsalted butter

1/4 cup whipping cream

1/2 teaspoon vanilla extract

1/2 teaspoon fresh lemon juice
1/4 teaspoon salt

Procedure:
For cake:
1. Position rack in center of oven and preheat to 325F.

2. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

3. Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.

4. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Prepare glaze:

1. Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat.

2. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more.

3. Cool cake 30 minutes. Serve warm or at room temperature.

RECIPE: Chocolate Beet Brownies

From plantea.com

Ingredients:

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)

4 oz. unsweetened chocolate

4 eggs

1 cup brown sugar (packed)

1 cup applesauce

1 tsp. vanilla

1-1/2 cup unbleached white flour

1/2 tsp. salt

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. baking powder

1 cup cooked beets

1/2 cup finely chopped almonds

1/2 cup wheat germ

Procedure:

1. Preheat oven to 350 degrees F. Grease an 9 x 13-inch pan.

2. Melt butter and chocolate over low heat. Set aside to cool.

3. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds.

4. Bake in pre-heated oven for 30 to 40 minutes. Cool before cutting into squares.

RECIPE: Country-Fresh Pear Cake

Searching for ways to use up all those pears, try this dense cake.

From American Wholefoods Cuisine

Ingredients:

2 eggs
1/4 cup milk
1/2 cup honey
1/4 cup molasses
pinch salt
1 1/2 cups whole wheat flour
2 lbs pears, peeled, cored, and sliced very thin (about 5 cups)
2 tbsp butter

Procedure:
1. Preheat oven to 350F.

2. Beat eggs with milk in a large mixing bowl. Beat in honey and molasses. Add salt and flour and mix thoroughly. Stir sliced pears into the batter to coat.

3. Butter and flour a 9" round pan, preferably with a removable bottom. Spread batter in the pan. Dot top with butter.

4. Bake for 45 to 50 minutes until surface is lightly colored. Cool in the pan and remove sides to serve.

Cake can be eaten warm at room temperature, or chilled (which is quite good). Slice thin to serve and, if desired, top with a dollop of Yogurt Cream. (To make Yogurt Cream, mash 1/4 cup cream cheese with a fork. Beat in 1/2 cup yogurt until smooth and creamy. Sweeten lightly with 1 tsp honey or maple syrup. If desired, a little vanilla extract can also be added, or a dusting of cinnamon or nutmeg can be used on top.)

RECIPE: Nectarine Golden Cake

• Active time:15 min
• Start to finish:1 1/2 hr

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Rounded 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup plus 1/2 tablespoon sugar, divided
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon pure almond extract
• 2 nectarines, pitted and cut into 1/2-inch-thick wedges
• 1/2 teaspoon grated nutmeg

a 9-inch springform pan

Preheat oven to 350°F with rack in middle. Lightly butter springform pan.

· Whisk together flour, baking powder, and salt.

· Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

· Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 Tbsp sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

RECIPE: Basil Ice Cream

from The Perfect Scoop by David Lebovitz

Yield: about 1 quart

Ingredients:

1 cup backed basil leaves

3/4 cup sugar

2 cups heavy cream

1 cup whole milk

Pinch of salt

5 large egg yolks

1 lemon, preferably unsprayed

Procedure:

1. Using a blender or small food processor, grind the basil leaves with the sugar and 1 cup of the cream until the leaves are ground as fine as possible. Pour about half of the basil mixture into a large bowl and add the remaining 1 cup of cream. Set a mesh strainer on top.

2. Warm the other half of the basil mixture in a medium saucepan along with the milk and salt. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolk mixture back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Zest the lemon directly into the custard, then stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.

RECIPE: Peach Coffee Cake

From Whole Grain Baking, King Arthur Flour

Yield: Two 9-inch round cakes or one 9 x 13-inch cake, serves 24

Ingredients:

Cake

2 cups whole wheat pastry flour

1/2 cup unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

1 large egg

1 cup buttermilk*

1 1/2 teaspoons vanilla extract

2 cups peeled, diced fresh peaches

Topping

2 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1 tablespoon unbleached all-purpose flour

1 tablespoon ground cinnamon

Procedure:

1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round pans or one 9 x 13-inch pan.

2. Make the cake batter: Whisk together the dry ingredients (pastry flour through salt) and set aside. Cream together the butter and sugar in a large bowl. Beat in the eggs, stopping to scrape down the sides of the bowl. Add the dry ingredients, one third at a time, alternating with the buttermilk. Add the vanilla. Fold in the peaches until evenly distributed. Pour the batter into the prepared pans and smooth down with a rubber or offset spatula.

3. Make the topping: Combine all the topping ingredients in a small mixing bowl and combine until it looks like wet sand (I found that using my hands was the easiest way to do this). Sprinkle mixture evenly over the batter.

4. Bake according to pan size–25-30 minutes for the two rounds, 30-35 for the one rectangle–until the top is golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool on a rack for at least 20 minutes before serving.

*I didn’t have any buttermilk around, so I made my trusty substitute: 3/4 cup plain whole milk yogurt + 1/4 cup water for every cup of buttermilk. If you look online you can find other options, namely souring some milk with lemon juice or vinegar, but I prefer the texture that results from the yogurt plus water.