Bourbon Caramel Sauce

My friend Mehrun is participating in a pie making contest in DC. He came to me for advice. His specialty is apple pie, but for this contest he needed something spectacular. I searched online and thought bourbon would be a nice pairing with apples. I picked up one of my Food and Wine magazines and came across a caramel and bourbon sauce. I told him he could drizzle a bit on to the plate and place the pie on top of it. He and I love a good challenge so we will see if bourbon and caramel sauce is the winning recipe for the contest. I may have to make myself one of these pies this weekend.



Total: 15 minutes
Makes 2 cups

2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 cup heavy cream
1/2 cup bourbon

In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms about six minutes. Remove from the heat and carefully stir in the cream. Let cool for one minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for one minute. Let the caramel sauce cool slightly and serve warm or at room temperature.

Make ahead: The caramel sauce can be refrigerated for up to one week.

Tyler Florence's Butternut Squash Recipe

Cook Time: 8 minutes
Yield: 4 to 6 servings
Close Times: Prep 30 min
Inactive Prep
Total: 38 min

* 1 large butternut squash, about 1 1/2 pounds
* 2 tablespoons olive oil
* 2 shallots, minced
* Salt and pepper
* 1 bay leaf
* Pinch ground nutmeg
* 6 fresh sage leaves, cut in thin strips
* 1 cup chicken broth
* 1/2 cup freshly grated Pecorino Romano
* Chopped chestnuts, for garnish

Directions

Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.

Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

Cooking with Friends

Whole Wheat Pumpkin Muffins

Ingredients
1 cup all-purpose flour
3/4 whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
3/4 cup skim milk
2 tablespoons butter, melted
1/2 cup canned pumpkin (mashed)


Directions

1. Preheat oven to 375 F
2. Lightly oil twelve muffin cups, dust with flour and set aside
3. In a large bowl stir together all-purpose flour, whole wheat, sugar, baking powder, spice, baking soda, and salt. Make a well in the center of the flour mixture.
4. In a small bowl combine egg, milk, and butter, stir in pumpkin. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy).
5. Spoon batter into prepared muffin cups filling each about 2/3 full. Bake in a 375 F oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in a pan on a wire for 5 minute. Remove from muffin cups. Serve warm. Makes 12 muffins.

Currant, Orange, and Anise Scones

Currant, Orange and Anise Scones
Serves 16

Scones:
4 cups all-purpose flour
4 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
3/4 lbs. unsalted butter, cold, cut into .5 inch pieces
5 large eggs, lightly beaten
1 cup heavy cream, cold
3/4 cup currants mixed with 1 tablespoon of flour
2 tablespoons anise seeds
Zest of one orange

Egg Wash: 1 egg mixed with 1 tablespoon heavy cream

Orange glaze: whisk together 2 tablespoons milk with confectioner’s sugar until thick; add 1 teaspoon orange zest and 1/8 teaspoon orange juice.

1. In a standing mixer bowl combine flour, sugar, baking powder and salt. Add the butter and mix until the mixture resembles course crumbs. Fold in the currants.

2. In a separate bowl combine eggs, heavy cream, zest, anise seeds until mixed thoroughly. Add to flour mixture and mix until just blended, about 1 minute. It should be a shaggy rough dough.

3. Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently press the dough into an 11-by-7 inch rectangle, about 1 inch thick. Using a sharp knife or pastry wheel, cut the dough into 16 triangles.

4. Place triangles on prepared baking sheets, chill for 1 hour before baking or over night (at this point, you can freeze the unbaked scones in a resealable bag until ready to bake, up to 3 weeks.)

5. Remove scones from refrigerator and let sit for 20-30 minutes before baking. Preheat oven to 375˚F

6. Brush scones with egg wash and bake for 30-35 minutes, rotating sheets halfway through, until tops are golden and flecked with brown spots. Transfer to a wire rack to cool. Serve warm or at room temperature.

7. Dip in orange glaze before serving.

My Family's Ravoli Factory

Pesto Season

As the weather here in Boston starts to change, it is time for all of us living in the Northeast to prepare for the winter. This year, I'm ready! I'm going to do a lot of preparing by canning, dehydrating, and freezing. My first project is to make up individual containers of fresh pesto and freeze it for those lazy winter days where I want something comforting and fast. Here's a a pesto recipe that will get you started.

When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. Place in freezer in a plastic container and add an extra layer of olive oil.

Yield
1 1/4 cups (serving size: 1 tablespoon)

Ingredients
4 garlic cloves, peeled
4 cups packed basil leaves (about 2 1/2 ounces)
1/4 cup pine nuts
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup warm water
6 tablespoons extravirgin olive oil
Preparation
Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.

Nutritional Information
Calories:
59 (87% from fat)
Fat:
5.7g (sat 1.2g,mono 3.5g,poly 0.7g)
Protein:
1.6g
Carbohydrate:
0.7g
Fiber:
0.2g
Cholesterol:
2mg
Iron:
0.3mg
Sodium:
134mg
Calcium:
41mg

Eating in Seattle

There is so much fresh produce in Seattle from brambles of wild blackberries to garlic that bleeds a purple color and remains fresh for ages. I discovered a lot of these local goodies at Pike's Market. You really don't need to eat lunch with all the sampling of everything from smoked salmon, dried strawberries, and honey with different vine riped berry flavors.



You'll be leaving with a full belly. But if after all the grazing you're still up for the challenge of eating I would recommend going to have a piroshky at Piroshky Piroshky. I had a potato, onion, and cheese one. The carmelized onions paired well with the goey cheese and soft bread. All and all, I didn't eat anything that wasn't in the category of being delicious.

Peach Roll-Ups Recipe

Peach season is here. I have fond memories eating fruit roll-ups as a kid. Here's a simple recipe to make your own peach roll-ups minus the high fructose corn syrup, of course!

Ingredients:
1lb sugar
4lbs. peach puree

Wash peaches. Dip into boiling water briefly, one at a time, until skins can be removed. Remove pits and process peaches in a food processor or blender to a pulp.

Cook pulp in a heavy bottomed pan over very low heat (or use a slow cooker), stirring often to avoid sticking.

If desired, add 1/2 tablespoons of ascorbic acid (fruit fresh) during the last 2-3 minutes of cooking. Remove from heat and spread on a silicone baking sheet, use wax paper, or spread on a baking sheet covered with plastic wrap. Best results are obtained by drying on a special insert in a food dehydrator.

Dry for 6-10 hours at 135-140 degrees. If using an oven, keep door propped open to allow humidity to escape.

When the fruit leather is dry (it should be pliable and come off easily from the drying surface), roll it up in plastic wrap or wax paper and store in air-tight bags or in jars in a cool dark place.

Wisconsin is not just about the cheese

...they are known for tiny turnover pastries called Pasties. If you are like me the name just sounds unappealing, but like other misleading food names (like spotted dick, creme of lox, or colon candy) they are actually delicious. The pasty came from Cornwall, England. It was a hand held "no need" for forks and knife meal for miners who had no time to come above for lunch.

The one we tried had cabbage, potato, and peas inside. We also tried a sweet pasty with cherries and icing. The sweet pasty reminded me of a McDonald's turnover. I still gobbled it down.

So if your traveling through Wisconsin and are lactoid intolerant or want to try something new get a Cornish pasty instead.

Canning Tomato Sauce

I took a canning tomato class with Slow Foods a global nonprofit organization. The course was taught by Jen Hashley who wears several hats as a farmer, food lover, and educator. I posted her recipes below:

Basic Tomato Sauce

Ingredients: Roma Tomatoes, Olive Oil, Salt, Onions, Garlic, Basil, Hot pepper flakes (optional), Black pepper

Follow instructions for preparing basic roasted tomatoes. Saute onions in olive oil in a large frying pan until golden brown. Add black pepper, red pepper flakes, or other seasonings and salt. Ladle sauce (and add several additional cloves of garlic or basil leaves if desired) into hot, sterilized jars leaving 1/4 inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar. Process jars for 30-45 minutes using boiling water canning method.

Notes:
Quantities of onion and garlic will vary based on personal preference, but in general, use approximately 1/4 the weight of onions per lbs of tomatoes (ie, for each 4 lbs of tomatoes, use 1 lb of onion).

Yield will vary based on how many lbs of tomatoes you use, see notes from basic roasted tomatoes.

Tips for Dehydrating Tomatoes

Tips from Slow Foods Movement.

General: The purpose of drying is to take out enough water from the tomatoes so that spoilage organisms are not able to multiply and grow during storage. Any type of tomatoes can be dehydrated: heirloom, slicing, Romas,cherry, etc. Choose clean, ripe, unblemished fruits and wash thoroughly. The key to good dehydration is appropriate slicing thickness and timing. Monitor drying every couple of hours and every half hour near the end of scheduled drying time. Rotate trays up or down to correct for variations in temperature and drying time to ensure even drying. In general, monitor the tray at the bottom of the dehydrator as your "base tray" for judging temperatures further away. If you add new tomatoes later in the drying process, always add them to the top of the stack. Pieces near the front and back ends of the trays tend to start to dry first, you may need to rotate them to the center of the trays. Approximately 4 lbs of fresh tomatoes will yield approx. 1 lb dried.

Slicing thickness: cut cherry tomatoes in half and cut slicing tomatoes 1/2 inch thick. Romas can be cut in half or thirds lengthwise or sliced in rounds 1/2 inch thick. Try to keep pieces uniform in size for consistency in drying time.

Preparation and Drying: for basic dried tomatoes, slice and dry in dehydrator at 145 degrees until done (6-8 hours). When dry, tomatoes will be leathery. For sun-dried tomatoes, use Romas or paste tomatoes and slice in half lengthwise or in thirds if they are large. Place cut side up in dehydrator at 120 degrees for 24 hours or until done.

Test for "doneness"" rely on appearance and feel; when no wetness can be squeezed from a piece of it when cut; when it has become rather tough and pliable; and when a few pieces squeezed together fall apart when pressure is released. It should be described as: "leathery," or "springy" when squeezed. If you dry it too long, it will become brittle or "crisp" - these are still fine to eat.

Storage: when thoroughly cool (if it is still warm, it can "sweat" and cause mold), package tomatoes in small "user-friendly" quantities (pint or quart jars or small sandwich or quart-sized storage bags) and check on your goods periodically to make sure that nothing has become damp or contaminated. Light, moisture and air will reduce quality of dried food, so a cool, dark, dry place is best.

To reconstitute dried tomatoes: cover tomatoes with equal parts hot water, let stand until soft and plumped. Or just add to your favorite soups, sauces or pot/pan as you cook. For sun-dried tomatoes, pour a mix of equal parts vinegar and water and let them sit until they form a chewy consistency. Drain and cover with olive oil seasoned with a sliver of garlic. Let them marinate in the fridge for at least 24 hours before sampling. They'll keep for up to a month in the oil.

Canned Salsa

Ingredients: 10 cups chopped, seeded, peeled, cored tomatoes (approx. 6 lbs), 5 cups chopped and seed green or red peppers (approx. 2 lbs.), 5 cups chopped onions (approx. 1 1/2 lbs), 2 1/2 cups chopped and seeded hot peppers- poblanos are ice if you prefer less heat (approx. 1 lb), 1 1/4 cup cider vinegar, 6 cloves garlic minced, 1 tablespoon of salt, 2 tablespoons cilantro, minced (optional)

Wash and rinse tomatoes. Remove any blemishes. Dip tomatoes into boiling water for 1 minute, then plunge into icy water. The skin will split and can be easily peeled off. If skin is still difficult to remove, then repeat.

Slice top off tomato to reveal seed "pockets." Scoop out seeds with spoon. Chop tomato coarsely. Repeat for all tomatoes.

Peel and chop onions coarsely. Remove stems from peppers and remove seeds, cores, and ribs from inside pepper. For hot peppers, wear gloves and keep hands away from face and eyes. Adjust quantities of hot peppers to taste.

Place prepared ingredients into a large saucepan and bring mixture quickly to a boil over high heat. Reduce heat and simmer for 10 minutes.

Ladle hot salsa into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar. Process jars for 15 minutes using boiling water canning method.

Yield: approximately 6 pints

Whole Canned Roasted Tomatoes

Ingredients:
Roma tomatoes, olive oil, salt, garlic, basil leaves, lemon juice or citric acid

Heat standard oven to broil or use or convection oven. Rinse/wash tomatoes. Slice tomatoes in half, face down on a baking sheet. Sprinkle top of tomato skins with olive oil and salt. Roast tomatoes for 10-12 minutes, or until skins begin to brown/blacken and are easily removed with tongs. Remove skins from tomatoes.

Add olive juice to jars (see note below.) Pack tomatoes and 1-3 garlic and basil leaves (to taste, optional) into hot, sterilized jars, removing as much air space as possible, covering tops of tomatoes with excess juice from pan. Leave 1/4 inch head space. Place lid on evenly and adjust ring onto jar. Process jars for 30 minutes using boiling water canning method.

Notes:
Yield will vary depending on how many lbs. of tomatoes you have and what size jars you use. An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 15 to 21 quarters- an average of 3 pounds per quart.

For quart jars: add 2 Tbsp. bottled lemon juice of 1/2 tsp citric acid to each hot quart jar. For pint jars: add 1 Tbsp bottled lemon juice or 1/2 tsp citric acid to each hot pint jar.

To prepare chopped or crushed tomatoes, chop or crush after roasting and remove skins.

Eating Around New York

I'm hunting for a cheese to bring to my Japanese friend on her visit to New York. Bedford's Cheese Shop is just the place to look. No cheese that smells like sickening ham found here. Australian feta (they keep it a bowl of green olive oil by the counter) with a strong no nonesense herbal flavor was my choice last time I was in Williamsburg and felt hungry. This time I need something that sets itself aside from other cheeses.

I often times feel dumbstruck with cheese overload when entering the store, though, I get over this by simply asking for a recommendation. They know exactly what to recommend and don't use too much of that triple creamed cheese jargon.

Every cheese seller I chat to about the gift recommends I have a sample of my own. Some cheeses are homely and welcoming while others comforted me with reassuring flavors. The muslin wrapped rind of some unique cheeses looks like the skin of a mummy.

I bring my friend dense Galloway cheese. It is made from raw unpasteurized sheep's milk. The sweet pungency dilates my nostrils the taste leaves a void I never knew I had filled. I love this cheese. I leave with a floppy grin and a gift worth giving.

My best friend and I are going to meet in New York City tomorrow. Last time, I went to visit her in San Francisco she took me to Alice Waters' Tartine Bakery. I recently discovered that the publishing company I work for publishes Tartine, the cookbook from the bakery. I picked up a copy for my friend for when I see her tomorrow. Here's a picture I took of the highest quality bread pudding I have ever come by.

From Christmas and New Years 2009

Prep Time: 25 minutes

Cook Time: 1 hours, 10 minutes

Ingredients:

1 cup dried apricots, sliced, or 8 fresh apricots, cut in small wedges
1-1/4 cups sugar
.
Pudding:
7 egg yolks
1/3 cup sugar, plus additional for sprinkling
2 cups half-and-half or whole milk
2 cups cream
Grated zest of 1 orange
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon nutmeg
1 Tablespoon kirsch (cherry brandy)
4 ounces good-quality almond paste, cut in pea-size pieces, optional
About 1 pound brioche, pain-de-mie or good day-old homemade white bread, cut into 1/2-inch cubes (about 5 cups)
Preparation:

In a small saucepan, simmer the apricots in 1 cup water and 1/4 cup of the sugar. Poach the fruit until tender, about 12 minutes for dried, 5 for fresh. Drain the fruit, saving the liquid, and set the fruit aside to cool. Return the poaching liquid to the saucepan and add the remaining 1 cup sugar and 1/2 cup water. Boil this mixture, and when it begins to brown, swirl the pan so that it caramelizes evenly. Cook to a medium amber color. Very carefully pour the hot caramel into a 2-quart gratin dish or divide it evenly among 6 small ramekins. Cool.

Whisk the egg yolks in a large bowl. Slowly add 1/3 cup sugar and mix well. Whisk in the half-and-half or milk and the cream. Add the orange zest, salt, vanilla and almond extracts, nutmeg, and kirsch. Gently fold in the poached apricots; the almond paste, if using; and the bread cubes. Transfer the pudding mixture to the gratin dish or ramekins. Let rest at least 1 hour or refrigerate overnight.

Preheat the oven to 375 degrees F. Sprinkle a little sugar over the top of the pudding. Place the gratin dish or ramekins on a baking sheet to catch any overflow. Bake until nicely browned, about 55 minutes. Serve warm or at room temperature.

Variation: Substitute prunes for the apricots and Armagnac for the kirsch.

Yield: 8 servings

Per serving: 729 cal.; 11 g pro.; 86 g carb.; 34 g fat (20 sat.; 12 monounsat.; 2 polyunsat.); 298 mg chol.; 439 mg sod.; 1 g fiber; 45 percent calories from fat.

27 great recipes for fresh, juicy tomatoes - Photos - Sunset.com

27 great recipes for fresh, juicy tomatoes - Photos - Sunset.com

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Remedy for Stress, Indian Sweets

It's finals week. Finals to end all finals, my very last class to be exact. I've been staring at the computer screen for several hours. A numbing sense of lethargy overwhelms me when I can't think of a anymore to say. Whenever my brain is mush I turn to cooking. It's easy to let my hands think for me. It's not exactly nihilist extremism, but it is a nice distraction.

I'm engrossed in stimulating new flavors like that found in Gajar ka Halwa, Indian carrot cake, or carrot halva. The fluffy sweetness brings a wonderful joy rushing happiness to my brain. Simple and delicious.

Ingredients for carrot halva:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :

* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
* Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Cooking for Friends

There is no better way to eat than with the company of my pals.Two of my friends came over for dinner Saturday night.

A walk outside to my garden gives me the same warm rush as a thoughtful gift. Sustainable and organic, this easy to maintain pleasure embodies the "eating green" ethos. My tomatoes have a fresh-picked taste. Admittedly, it also feels good to know that while growing my own, there's been fewer hands palming the food; I want my cellulose intact!

Bundles of herbs are easy to grow, these ingredients I wouldn't typically pick up at the local grocery store myself, though, the selection of herbs I buy to grow have expanded my gastronomic repertoire and inspire creativity in the kitchen.

Tonight, we are having a caprese salad with tomatoes (mine), basil (mine), pine nuts (not mine), and buffalo mozarella (give me a break). Then for the main course a pesto whole wheat pasta.

The price to grow a garden is reasonable, you're paying for the cost of convenience. I will continue to spoil myself and friends with this supreme freshness of produce and the enjoyment in maintaining it.

On the menu tonight : LEEKS!

And another??

Vegan Chocolate Chip Cookies

Today is two of my friend's art show and I wanted to bring cookies. I was trying to find a vegan recipe that wouldn't be too dense or too crispy. These are kinda soft in the middle and crispy on the outside. Kinda by a fluke these turned out the right texture that I wanted- yay!

1/2 cup Earth Balance (room temperature)
1/4 cup silken tofu
3/4 cup sugar
1-2 tsp vanilla extract

Cream the above ingredients together either by hand or with a hand held mixer.

2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2-1 cup chopped walnuts

Preheat the oven to 350 degrees.
Combine the dry ingredients and slowly add the combined wet ingredients. Stir until all combined and let rest a few minutes. Roll into about 1 tbsp size balls. Place these on the baking sheet and make sure they are well spaced. Bake for about 15-20 mins depending on your oven. You'll know they are done when they are light brown on the top and not too brown on the bottom. Hope you like it, I love to make cookies :).

Veggie Pot Veggie Pot Veggie Pot Pie!

I improvised this recipe one night while thinking about the Stouffer chicken pot pies my mom would serve to us as kids. It's great when you are craving something comforting, filling, and homey. In my opinion you won't really miss the chicken in this but if you want a protein substitute I would add chopped extra firm tofu.


2 frozen pie crusts thawed
3 cups veggie broth
1 tbsp butter + a small pat
2-3 tbsp flour
1 tsp dried rosemary
1 yellow onion chopped
1 shallot chopped
1-2 carrots chopped into small pieces
2 stalks of celery
2 potatoes chopped
other veggies (ex. 1/2 cup peas, 1 chopped zucchini, 1 chopped turnip)

Preheat the oven to 425 degrees.
First boil a pot of water with plenty of salt for the potatoes. Then cook them until nearly done.
Saute the onion and shallot until soft.
Add your other veggies to the pan and saute well. Add some rosemary to the veggies.
While the veggies are cooking prepare the sauce.
Put the veggie broth, remainder of the rosemary, and a pat of butter into a pot.
Let this mixture cook and combine. Then slowly add the flour. Make sure to whisk well so that the flour doesn't clump. Remove from heat.
Cook one pieshell for 10 mins.
Remove the vegetables from the heat and let cool.
Continue to stir the pot so it doesn't thicken too much.
Fill the cooked pie crust with the vegetables.
Then cover with sauce.
Carefully take the second pie crust and cover the pie being careful not to break it.
Then pinch the crust around the border to connect the two.
Cut a few slits on the top of the pie.
If you like you can brush a little bit of butter on top.
Cook the pie for approximately 45 minutes. Maybe a little more depending on your oven.
You will know it's done when the top is a golden brown and the sauce is bubbling.
Let cool slightly and enjoy!

Lobster Pasta

Drove up to Kittery, Maine and got two live lobsters.
The executioner luckily was not me. Though, I did
snip herbs and zucchini flowers from my garden for the lobster pasta's fixing.

Evolution of the Blueberry

Healthy Delight

I have the smell of vanilla working for me. I stir in frozen berries and add a bit of brown sugar. I maintain the purity of the fruit by keeping the ingredients simple. I whisk till the berries unthaw then combine with two dollops of Greek yogurt. Inexplicably Good.