Summer Berry Coupe Recipes

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

Steps:

• Cut and arrange the fruit: Arrange four 9-inch serving plates on a work surface. Place the strawberries, hulled-tops down, on a cutting board. Cut each strawberry into thin slices and lay them in a single layer on the plates. Save any strawberry scraps or unevenly cut pieces in a medium bowl. Intersperse the raspberry halves in the gaps on the plates. Reserve any raspberries that are too soft in the bowl with the strawberry scraps. Refrigerate the plates of berries.
• Make the dressing: Press down on the berry scraps with the back of a spoon as if you were muddling fruit for a drink. Whisk together the cranberry juice, olive oil, honey and ginger in a small bowl along with the zest and juice of the lime. Add to the berry scraps and taste for seasoning.
• Serve: Remove the plates from the fridge, then drizzle the dressing over the fruit and sprinkle with a light, even layer of the sugar. Garnish with the basil and serve.

Steps:

• Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.
• In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined. Add the dry ingredients to the bowl and whisk until a thick batter is formed. Whisk in the melted butter.
• Heat a nonstick griddle or pan over medium heat. Add a teaspoon of butter and swirl the pan to coat the bottom. Ladle 1/4 cup of the batter onto the pan to form a pancake. Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes. Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use.
• Serve with warm Summer Berry Compote.
• In a large nonstick skillet, melt the butter over medium-high heat. Add the mixed berries, sugar, lemon zest and lemon juice.
• Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes. Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired).
• Remove the pan from the heat and stir in the basil leaves. Serve immediately with warm pancakes.

Steps:

• Wash and drain fruit. Keep 1/3 apart for the garnish.
• Put the nuts through a grinder, or wrap them in a towel and hit them into pieces with a hammer. Keep some of the nuts apart for the garnish as well.
• Mix the fruit, yogurt, sugar, lemon juice and the nuts together very well (preferably in a blender, otherwise with a staff mixer or hand blender). Keep this mixture cool.
• Beat the whipping cream until stiff and fold it carefully into the fruit mixture until well blended.
• Distribute half of the mixture over 4 coupe glasses.
• Put one or two scoops of vanilla ice cream on top of this and cover with the remainder of the fruit mixture.
• Garnish with the rest of the fresh fruit and bits of pistachio nuts.

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. To make the topping, combine the sugars, flour, nutmeg and pecans in a mixing bowl. Rub in the butter until the mixture is crumbly. Set aside in refrigerator until needed.
• To make the filling, beat the butter and sugar together until light and fluffy. Mix in the egg. Sift the flour and baking soda together and add to the butter mixture alternately with the buttermilk. Spread the mixture in the prepared dish and top with the berries. Sprinkle the topping over the berries.
• Bake until the batter is set and the top is nicely browned, about 45 minutes. Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream, if desired.