Sweet-Tart Grilled Strawberries and So Much More at Berry Fest

I recently received a lovely email from Whole Foods Market, inviting me to enjoy some beautiful organic berries and encouraging me to share the bounty:

"Summer means getting together with friends and loved ones to celebrate longer days, warm (sometimes too warm!) weather and relaxed schedules. At Whole Foods Market, it’s also a time that we rejoice in the fresh goodness of organic berries .... (We're) celebrating organic blueberries, blackberries, strawberries and raspberries, and we’d like to invite you to join in on the fun by hosting your own berry bash!"  (Note: To that end, Whole Foods very graciously provided me with a gift card to help purchase supplies.)

Well, how could I refuse such a charming offer?  I adore berries, and I'm always happy to feed my family and friends.  Count me in!  I've been to Baconfest, then BRU Fest ... the time had come to be the hostess with the most-est for Berry Fest!

I didn't want to just make strawberry shortcake, although I love it; I wanted to expand beyond the expected.  At the same time, though, I didn't want to make anything overly complicated or exotic; rather, I wanted to serve dishes that would let the berries shine, and dishes that are easy enough to make that you can enjoy your berry fest after a long day at work or a busy weekend full of chores and errands.  I also wanted to be sure there were treats to enjoy even on those days when it's just too hot to cook.

And so, I devised the following menu:

Appetizers:
Mini Toasts with Goat Cheese and Fresh Blackberries
Blueberry Sausage Puffs with Raspberry Honey Mustard Dipping Sauce
Antipasto Platter featuring salami, cheeses, and Pomegranate Molasses-Basted Grilled Strawberries

Entree:
Blackberry-Fig Marinated Grilled Chicken with Spiced Blueberry BBQ Sauce

Salad:
Greens 'n' Grains Salad with Fresh Blackberries

Desserts:
Strawberry-Rhubarb Streusel Bars
Pizelle S'mores with Toasted Marshmallows and Smashed Raspberries

I also served raspberry iced tea and a bottle of raspberry-lemon sparkling water - easy but delicious beverages to complement the theme du jour.  And to keep the drinks cold, I offered ice cubes that had raspberries frozen into them, for flavor and for color.

Today, I'm offering recipes for the appetizers; the rest of the week will be devoted to the other delicious dishes.  Enjoy the bounty!

Mini Toasts with Goat Cheese and Fresh Blackberries

Jeremy really enjoyed these, telling me that the flavors of the cheese and the berries complemented each other perfectly.

1 6-ounce package Chevrie Fleurie organic soft-ripened goat cheese, at room temperature
16 Whole Foods 365 brand mini toasts
16 organic blackberries

Slice the cheese into 16 pieces, placing one slice onto each piece of toast; top with a blackberry.

Makes 16 toasts.

Antipasto Platter featuring salami, cheeses, and Pomegranate Molasses-Basted Grilled Strawberries

Everyone loved the cheeses and the salami, but they raved about the strawberries - "I didn't know you could grill strawberries," "This really brings out the sweetness in the fruit," and "The glaze really brightens the flavor of the strawberries."  I had wanted to serve something other than the usual olives, and was thrilled that the skewered berries were such a hit!

favorite meats - I served Fiorucci brand all natural hard salami
favorite cheeses - I served Seaside English Cheddar, Fontina, and a blueberry-studded Wensleydale
16 organic strawberries
2 tablespoons pomegranate molasses

Arrange meats and cheese in slices or cubes on a plate, leaving room for the strawberries.

Thread 2 strawberries onto skewers (so they don't just spin on one stick).  Preheat grill to medium-low, then place skewered strawberries onto grill.  Cook for 2-3 minutes per side, basting with the pomegranate molasses, just until slightly caramelized.  Place strawberries onto antipasto platter and serve.

Serves 6-8.

Blueberry Sausage Puffs with Raspberry Honey Mustard Dipping Sauce

I used the blueberry-flavored sausage to keep with the party's theme, but any flavor of sausage could be used for these simple, elegant, and delicious hors d'oeuvres.

Puffs:
1 17.3-ounce package of Pepperidge Farm puff pastry
8 links Whole Foods uncooked blueberry country maple breakfast sausage
1 egg
1 tablespoon water

Preheat oven to 400F.  Lightly grease a baking sheet.

One at a time, roll each of the 2 sheets of dough on a lightly floured surface until it is just over 12"x12"; trim rough edges.  Cut dough into 4 quarters.

One at a time, lay a sausage link onto one piece of dough, at the closest edge to you; roll up, pinch dough to seal.  Cut into 8 pieces and place the pieces onto the prepared baking sheet, cut side up, leaving 2" space between puffs; repeat with remaining dough and sausage.

Combine egg and water; brush lightly over pastries.  Bake for 15 minutes until puffed and golden and sausage is cooked.

Raspberry Honey Mustard:
1/2 cup organic raspberries
4 tablespoons Whole Foods 365 brand organic honey mustard
2 tablespoons buckwheat honey

Place raspberries into a small bowl; mash thoroughly with a fork.  Stir in mustard and honey.

To serve:  Place sausage puffs onto a serving plate, and offer with a bowl of the dipping sauce.

Makes 64 puffs and about 1 scant cup sauce.

The Lunch Room's Pie Party

The Lunch Room, a vegan food cart that is part of the fabulous courtyard array at Mark's Carts here in Ann Arbor, held a pie party last Wednesday evening to share samples of eight new dessert offerings.  The owners and staff have been incredibly busy during the off-season, devising new treats and temptations for their customers to enjoy once the cart re-opens on April 1.

The moment I saw on Facebook that there was an opportunity to sign up for the event, I staked a claim to two spots - one for Jeremy and one for me.  Of course, I didn't tell Jeremy that I was going to feed him a vegan meal; I merely invited him to eat pie for dinner!

The festivities were held in the normally spacious kitchen where the Mark's Carts vendors prepare their food.  But 60 lucky revelers were crammed into the room, happy and hungry, so the space was a bit cramped.  People sat on a few chairs and benches, stood in corners, and even sat on the floor; two of our hosts very sweetly brought stools for Jeremy and me to sit on as they watched us trying to balance our trays on our knees.  Because these were good, kind people who wanted to support a local business and celebrate the beauty of pie, everyone was gracious and cooperative.  It was a truly festive and friendly atmosphere!

But you're ready for me to tell you how wonderful the goodies were - I know!  So let me give you the tour of my tray, clockwise from top left:

- Apple-Raisin Cream Pie: The generous pieces of tender apple were perfectly complemented by the raisins, whose sweetness shone through a very light custard.  The streusel topping infused each bite with a hint of spice.  Zehnder's of Frankenmuth holds an annual contest for the best apple pie in Michigan, and Jeremy stated without hesitation that he believes this one could win it all!

- Key Lime Pie: #2 on Jeremy's list of favorites, the sweet-tart custard was blissfully free - as one would expect of a vegan pie featuring wholesome ingredients - of artificial colors or flavors.  The brightness of the citrus was intense and refreshing.  It pains to me to say that Jeremy doesn't ordinarily like citrus desserts - including one of my very favorites, lemon meringue pie.  But he loved this!

- Strawberry and Kiwi Tart: Jeremy's favorite, featuring luscious fresh fruits, a perfect crumbly shortbread crust, and a rich almond-flavored custard.  The piece shown above does not, unfortunately, do justice to how gorgeous the dessert looks when first presented, with the colorful fruits arrayed like the stained glass in a cathedral's rose window.  One could say that the tart was too beautiful to cut, but it was even better to eat it than to admire its physical attributes!

- Cherry Pocket Pie: Featuring gorgeous bright red fruit and a beautifully flaky crust, this was a delicious sweet-tart treat showcasing the fabulous cherries that our state is so proudly known for.  This adorable square of pastry tied for first as one of my very favorites, and would be perfect packed in a lunch bag or a picnic basket.

- Sweet Potato Pocket Pie: Sweet and spicy, with a filling that was mostly smooth but still offered texture from tidbits of perfectly tender sweet potato, this hand-held pie was substantial and filling and delicious.

- Berry-Ginger Pocket Pie with Lemon Glaze: My other favorite, showcasing intensely colored fruits that were perfectly enhanced by the brightness of the lemon glaze.  The flavors were so vivid!  And one thing I particularly liked about the pocket pies was the charm of their rustic beauty, as the generous fillings seeped out of the tender crust and teased with just a hint of the delicious promise within.

- Chocolate Banana Cheesecake: Dense and rich, the banana flavor shone through and was ideally complemented by the chocolate.  As a native New Yorker, I prefer my cheesecake to be drier rather than pudding-like; The Lunch Room got the texture just right.

- Chocolate Raspberry Tart: Sultry and seductive, with a sharpness from the raspberry flavor shining through the richness of the chocolate custard, this tart was creamy and decadent.

Our charming hosts for the evening were The Lunch Room's owners Bill Shea and Phillis Englebert, who had worked tirelessly with their staff to prepare for the party and yet were vivacious and enthusiastic all evening.  They offered warm welcomes, huge smiles and big hugs for everyone.

I offer rounds of applause to Bill, Phillis, The Lunch Room staff, and everyone who played a part in the pie party.  Jeremy and I can't thank you enough for welcoming us to eat pie for dinner ... and wonderfully delicious pies, too, which had clearly been made with great care and love.

Until April 1, when we can indulge in all of your wonderful dishes and baked goods again!

Peach-Raspberry Streusel Pie

Note to all my blogging buddies: I am so, so, SO far behind in reading!!! This past week was just chaotic, and the next few weeks are looking pretty stressful too. Some in a good way, the rest ... eh. I'm trying to keep up every few days, but can't always leave comments (thank you, Blogger, for your usual high level of cooperation!). Please just know I apologize for my neglect, but I still love all of you!

As I type this, I am anticipating the 5th Annual Pie Lovers Unite! on Sunday, July 24 - a fabulous celebration of pie hosted by Slow Food Huron Valley:

Pies are a great example of how local, seasonal foods can signify welcome and community with unique regional qualities. The Pie Lovers Unite! extravaganza honors pie-making traditions in Michigan by inviting people to bake, bring, share, and taste pies from around the area. Pie Lovers Unite! demonstrates that a community is only as good as its homemade pie - and we have a GREAT community.

This event is a step back in time, held in a beautiful Victorian house (The Ypsilanti Ladies Literary Club). It is a tribute to pie, to local ingredients, to handmade works of art, and to tradition. To see 75 or 80 gorgeous pies of all varieties - both sweet and savory - laid out on a lace tablecloth is a vision of beauty!

Last year I made a rich, luscious peanut butter pie for the festivities; this year, I decided to make a Peach-Raspberry Streusel Pie.

The peaches were beautiful specimens from the Farmers Market, which a dear friend had bought. The raspberries came from Marilyn, my beloved friend who often shares the bounty of her garden with me. My pie was a celebration of both Michigan fruits and the generosity of my loved ones!

My favorite part of this event is not the pie-ku recitation or the pie walk which offers a chance to win a prize; of course, the best part is when the guests have an opportunity to taste the pies they've been ogling all evening!

This portion is a bit chaotic, as there's not much space in the room with the pies, especially when dozens and dozens of fellow pie afficionados are vying for slices as well. But last year my guest and I were able to try 9 different varieties, which was a fabulous assortment. There are inevitably surprises (for example, a custard pie not being very good while a chocolate tofu pie was exceptional!), and it's fun to taste and deconstruct and analyze and chitchat.

Coffee and pie on a summer evening ... does it get any better than that?


Peach-Raspberry Streusel Pie

Crust:
1-1/4 cups unbleached flour
2 tablespoons sugar
pinch of kosher salt
1/4 cup butter, softened
5 tablespoons ice water

In a large mixing bowl, combine flour, sugar and salt. Using a fork, mix in butter until crumbly. One tablespoon at a time, add water and mix in with fork until mixture adheres together when pressed. Form into a ball and press to flatten; wrap in plastic wrap and refrigerate at least 1 hour.

Filling:
1-1/2 pounds peaches, pitted, chopped
1/3 cup sugar
3 tablespoons cornstarch
1/2 cup white wine (Flip Flop Wines Chardonnay - a lovely marketing gift - was ideal!)
1/2 cup apricot jam
1/2 pint raspberries (reserve for assembling pie)

Bring peaches, sugar, cornstarch, wine and jam to a boil in a medium saucepan; lower heat to medium and cook for 5 minutes, stirring frequently, until mixture is thickened. Let cool to room temperature.

Streusel:
1/4 cup flour
1/8 cup brown sugar
1/8 cup instant oatmeal, plain
1/8 teaspoon cinnamon
1/8 cup walnuts, finely chopped
1/8 cup butter, softened

In a medium bowl, combine flour, sugar, oatmeal, cinnamon and walnuts. Using a fork, mix in butter until mixture is crumbly.

Assemble pie:

Preheat oven to 400F.

Roll out crust into a generous 12" circle. Carefully place into a 9" deep-dish pie pan.


Place peach filling into the crust and sprinkle with raspberries.


Sprinkle the streusel topping over the filling.


Place the pie onto a baking sheet. Bake the pie for 45 minutes until the crust is lightly browned, the streusel is golden, and the filling is just starting to bubble. Let cool before cutting.

Serves 8-10.