Summer Farm Stand Berries; Scones and FroYo

farmstand_berries

The summer’s here….and I’m hooked on fresh berries!

Farm stand berries are a favorite treat of mine. I love stopping roadside when I realize I’ve got spare cash and the farm stand is open.

Pancakes. Muffins. Quick Breads. Frozen Yogurt. Oh yea, you read right: frozen strawberry yogurt. So refreshing on a warm summer day.  I transform into a modern kitchen marvel when my guests receive a cup of homemade frozen yogurt. Smiles all the way around.

farmstand-strawberries-frozen-yogurt

Strawberry FroYo

Ingredients

  • 3/4 cup whole milk
  • 1/3 cup evaporated cane juice sugar
  • 4 cups low-fat vanilla yogurt
  • 18 oz strawberries, pureed and strained to remove seeds (or puree in VitaMix/BlendTech blender and skip straining)
  • 1 teaspoon pure vanilla or lemon extract

Directions

  1. In a medium mixing bowl, use a hand mixer to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low-speed.
  2. Stir in the yogurt, strawberry puree and extract. Turn the ice cream maker on; pour the mixture into freezer bowl, and mix until thickened, about 20 to 25 minutes.
  3. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.  Remover from freezer about 15 minutes before serving.

Another berry recipe must: scones. I adapted this recipe from Smitten Kitchen: Whole wheat raspberry ricotta scones; super moist, not overly sweet, and oh so beautiful to look at.  Pair this with a french-press cup of coffee and the morning newspaper and I am good to go.

raspberry-scones-smitten-kitchen

Smitten Kitchen Whole Wheat Raspberry Ricotta Scones

 Ingredients

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 cup evaporated cane juice sugar
  • 1/2 fine grain sea salt
  • 6 tbsp unsalted butter, chilled (I use Straus Creamery: local butter)
  • 1 cup fresh farm stand raspberries
  • 3/4 cup whole-milk ricotta
  • 1/3 cup heavy cream

Directions

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In the bottom of a large bowl, whisk flours, baking powder, sugar, and salt together.
  3. Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your finger tips, or blender, until mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
  4. Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Then use your hand to knead the dough gently into an even mass, right in the bottom of the bowl. Don;t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
  5. With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough and pat it into a 7-inch square about 1-inch high. With a large knife, divide the dough into nine even squares. Transfer the scones to the prepared baking sheet with a spatula.
  6. Bake scones for about 15 minutes, then transfer them to cooling rack. It’s best to let them cool about halfway before eating, so they can set.

 

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