Jeremiah Doughty | From Field to Plate
With summer hitting and fresh berries everywhere let’s get into a simple dessert. This dessert can be made with store bought jams and pie crusts for a simpler and easier recipe or see my recipes below if you want to try your hand at making your own. You can really use any berry you have available to you for this recipe, but we have a ton of fresh raspberries so that is what I’m using.
- 4 cups fresh raspberries, (or any berry)
- 1.5 cups white sugar
- 1 lemon, zested and juiced
1. In medium saucepan add raspberries, lemon vest and juice
2. Cook over medium heat mashing the berries as they cook and break down.
3. Once berries are completely broken down and mashed you can do two different things. You can strain the jam through a fine mesh strainer removing seeds and zest, or you can leave it. This is solely up to you. I strain mine because I don’t care to crunch of seeds, though others do.
4. Whatever you decided about to strain or not, the next step is the same. Add your sugar and reduce to low.
5. Cook until jam has thickened and there is a trail behind the spoon when you pull it across. Remove from here and cool.
(Once cooled you can jar and use later, or enjoy right away)
- 2.5 cups flour
- ½ tsp sea salt
- 1 tbsp white sugar
- 1 cup unsalted butter, cold and cubed
- 4-8 tbsp ice water
1. In food processor add 1.5 cups flour, sugar, and salt pulse a couple times to combine ingredients
2. Place butter cubes around the flour in the food processor and blend until a paste begins to form, 15-30 seconds
3. Scrape the bowl and add remaining flour, pulse 4-6 times until flour has mixed. Dough should be crumbly
4. Transfer to large bowl, add 4 tbsp cold water and start to mix with a spatula. Press the dough into itself, creating large clumps. If you pinch the dough and it stays together its ready to work. If the dough falls apart add a tablespoon of water at a time until it starts to form
5. Remove dough from bowl and place on a clean working surface and work the dough enough to just form a ball. Cut the ball in half and form into two discs. Wrap in plastic wrap and chill for at least 1 hour.
6. Now you can remove and roll out unto desired thickness.
Ice Cream Sandwiches
- 1 egg, beaten
- 2 tbsp raw sugar
- 2 cups ice cream
1. Preheat oven to 400º
2. Using pie crust cut into 2–3-inch round or squares.
3. Place ½ tbsp of jam in the center and place another sheet on top. Using a form press down the edges.
5. On a lined baking sheet place your hand pies and place in oven and bake until brown and fully cooked 10-13 minutes
6. Remove pies from oven and cool
7. Once cooled take a scoop of vanilla ice cream and place it between two pie and place back in freezer to chill or serve immediately.
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