Cinnamon Cheesecake Dip With Macerated Berries

Image of Always Fresh mixed berries cheesecake dip

cinnamon cheesecake dip with macerated berries

prep time 15 min | serves 8

Ingredient list

½ cup Always Fresh strawberries, quartered

½ cup Always Fresh blueberries

½ cup Always Fresh blackberries

½ cup Always Fresh raspberries

2 Tbsp sugar

2 Tbsp fresh squeezed orange juice

Zest of one orange

8 ounces cream cheese, softened

½ cup sour cream

1 tsp vanilla extract

2 Tbsp honey

1 tsp ground cinnamon

Fresh mint leaves, for garnish

Graham crackers, for serving

Instructions:

Using a medium bowl, gently toss the berries, sugar, orange juice and zest until combined, set aside.
Using an electric or stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, vanilla, honey and cinnamon on high speed until smooth. Spread cheesecake dip onto a serving platter.
Top dip with macerated berries and garnish with fresh mint leaves. Serve with graham crackers for dipping.

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Raspberry Orange Cardamom Spoon Cake

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raspberry orange cardamom spoon cake

total time 50 min | prep time 20 min | cook time 30 min | serves 12

Ingredient list

2 pints Always Fresh raspberries, divided

½ cup plus 2 Tbsp sugar, divided

Zest of 1 orange

2 Tbsp orange juice

½ cup (1 stick) unsalted butter, melted and cooled, plus more for pan

½ cup all-purpose flour

1 tsp baking powder

½ tsp salt

1 tsp cardamom

¼ cup whole milk, room temperature

1 large egg, whisked

1 tsp vanilla extract

Whipped cream, for serving

Instructions:

Using a small bowl, combine half the raspberries, 2 tablespoons sugar, orange zest and juice. Mash the raspberries with a fork, set aside.
Preheat oven to 400° F. Butter the bottom and sides of an 8 x 10-inch baking dish. Using a large bowl, whisk together the remaining sugar, flour, baking powder, salt and cardamom.
Make a well in the bowl of the flour mixture. Add the butter, milk, egg and vanilla and stir with a spoon until just combined. Transfer batter to prepared pan and smooth the top.
Place spoonfuls of the macerated raspberries and juice over the top leaving spots of batter showing through in between the fruit. Bake until golden brown, about 30 minutes. Remove from the oven and cool slightly. Serve warm spoonfuls of cake topped with a dollop of whipped cream and fresh raspberries.

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Sweet Corn Ice Cream With Mixed Berry Swirl

Image of Always Fresh Sweet Corn ice cream with a mixed berry swirl

sweet corn ice cream with mixed berry swirl

total time 2 hrs, plus freezing | prep time 1 hr | cook time 1 hr | serves 8

Ingredient list

4 ears fresh corn, shucked

2 cups milk

2 cups heavy cream

1 cup granulated sugar, divided

1 bay leaf

6 large egg yolks

Pinch of salt

¼ cup sour cream

Zest of two limes, divided

1 pint Always Fresh raspberries, plus more for serving

1 pint Always Fresh blackberries, plus more for serving

¼ cup water

Instructions:

Using a large knife, slice the kernels from the cobs, about 2 cups kernels, and place in a large saucepan. Break cobs in half and add to the pan with milk, cream, ½ cup sugar and bay leaf. Bring mixture to a boil over high heat, stirring to combine and melt sugar, remove from heat. Cover pan and set aside to infuse cream mixture for 1 hour. Discard corn cobs and bay leaf.
Using an immersion or regular blender, purée kernel mixture until smooth. Return mixture to pan over medium high heat and bring to a simmer, remove from heat.
Prepare a large ice bath, set aside. Using a medium bowl, whisk egg yolks, salt and ¼ cup sugar. Gradually whisk 2 cups hot cream mixture into yolks, whisking constantly to prevent curdling. Whisk yolk mixture into remaining cream mixture in saucepan, whisking until combined. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, about 10 minutes. Pass custard through a fine mesh sieve set over a large bowl, pressing down on the solids, discard solids. Whisk in sour cream and half the lime zest until smooth. Place custard in prepared ice bath until cool. Cover and refrigerate at least 4 hours or overnight.
Using a medium saucepan over medium low heat, combine remaining ¼ cup sugar, raspberries, blackberries and water. Bring to a simmer and cook, stirring occasionally, until the berries break down and thicken to a syrupy consistency, about 10 minutes. Pass the puree through a fine mesh sieve, discard solids, add remaining lime zest and cool completely.
Churn corn custard in an ice cream maker according to manufacturer’s directions. Place half the churned ice cream mixture in an 8.5-inch x 4.5-inch wide loaf pan and smooth the top. Place spoonfuls of half the berry puree randomly across the surface. Run the end of a wooden spoon through the berry puree in random circles to form swirls in the ice cream. Repeat process with remaining ice cream and berry puree. Cover with plastic wrap and freeze several hours until firm, or overnight. Scoop ice cream into bowls and top with fresh berries.

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Buttermilk Fried Chicken And Berry Salad With Raspberry-Hot Honey Vinaigrette

Image of Always Fresh Hot Honey Fried Chicken and Berry Salad

buttermilk fried chicken and berry salad with raspberry-hot honey vinaigrette

total time 1 hr | prep time 45 min | cook time 15 min | serves 4

Ingredient list

Raspberry-Hot Honey Vinaigrette:

1 pint Always Fresh raspberries

3 Tbsp hot honey

1 tsp fresh thyme leaves

1 tsp Dijon mustard

¼ cup Champagne vinegar

¾ cup extra virgin olive oil

6 chives, finely chopped

Coarse salt and freshly ground black pepper, to taste

Buttermilk Fried Chicken:

½ cup milk

1 cup all-purpose flour

2 large eggs, whisked

3 cups cornflakes, finely crushed

1½ tsp garlic powder

1½ tsp onion powder

2 8-ounce boneless, skinless chicken breast, cut in half horizontally

Canola oil, for frying

Coarse salt and freshly ground black pepper, to taste

Berry Salad:

⅓ cup Always Fresh blueberries

⅓ cup Always Fresh raspberries

⅓ cup Always Fresh blackberries

1 5-ounce container spring salad greens

4 ounces blue cheese, crumbled

1 avocado, cut into cubes

½ cup Hot Honey-Raspberry Vinaigrette, see recipe

¼ cup toasted pepitas

2 sprigs purple basil, leaves picked

Hot honey, for garnish, optional

Coarse salt and fresh ground black pepper, to taste

Instructions:

For the Raspberry-Hot Honey Vinaigrette:

Using a blender or the bowl of a food processor fitted with a blade attachment combine raspberries, honey, thyme, mustard and vinegar and process until smooth. Gradually add the olive oil through the feed tube. Add chives and season with salt and pepper. Store refrigerated in a jar or airtight container.

For the Buttermilk Fried Chicken:

Place the milk, flour, eggs and cornflakes in separate shallow bowls. Season the milk, flour and eggs with ½ teaspoon garlic powder and ½ teaspoon onion powder each and salt and pepper, mixing to combine. Working with one chicken breast at a time, dip the chicken in milk, flour, egg and cornflakes to thoroughly coat, allowing any excess milk or egg to drip off.
Line a plate with paper towels. Heat a large saucepan filled with two inches of oil over medium high heat to 350° F. Fry chicken until crispy, golden brown and an instant read thermometer registers an internal temperature of 165° F, about 6 minutes per side. Transfer to prepared plate to drain, tent with foil to keep warm.

For the Berry Salad:

Using a large bowl combine the blueberries, raspberries, blackberries, salad greens, blue cheese and avocado. Season with salt and pepper and toss with ½ cup Hot Honey Raspberry Vinaigrette.

To Serve:

Place the dressed salad on a large serving platter. Slice chicken breast into strips and place on top of greens. Sprinkle salad with pepitas and basil leaves, drizzle hot honey over chicken, if desired. Serve additional dressing on the side.

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Berry-Coconut Mojito Smoothie Parfait

Image of Always Fresh Berry Coconut Mojito Smoothie

berry-coconut mojito smoothie parfait

prep time 20 min | serves 2

Ingredient list

1 cup Always Fresh frozen blackberries, divided, plus more frozen for garnish

1 cup Always Fresh frozen blueberries, divided, plus more frozen for garnish

Juice and zest of 2 limes, divided, plus more for garnish

1 sprig fresh mint, leaves picked, plus more for garnish

1 13.6-ounce can unsweetened coconut cream, divided

¼ cup water, plus more if needed

2 Tbsp agave syrup

3 cups ice

Toasted coconut flakes, for garnish, optional

Instructions:

Place ¼ cup blackberries, ¼ cup blueberries, juice of half a lime and half the mint leaves in two serving glasses. Muddle the mixture in each glass until the berries release their juices and the mint is crushed, set aside.
Combine ¾ can coconut cream, juice and zest of one lime, ¼ cup water, agave and ice. Blend until smooth, adding more water to adjust consistency if needed, mixture should be thick. Divide coconut cream mixture between glasses, pouring slowly to not disturb bottom berry layer.
Combine remaining berries, coconut cream and lime zest in blender and pulse until combined, top glasses with berry mixture. Garnish with frozen berries, lime wedges, mint sprigs and coconut flakes, if desired, and serve immediately.

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Mixed Berry Cinnamon Shortbread Squares

Image of Always Fresh Mixed Berry Bars on a plate.

mixed berry cinnamon shortbread squares

total time 90 min, plus chill time | prep time 1 hr | cook time 30 min | Makes 16 two-inch squares

Ingredient list

Crust:

⅓ cup granulated sugar

2 cups all-purpose flour

¼ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 cup (2 sticks) chilled, unsalted butter, diced, plus more for pan

2 tsp vanilla extract

Filling:

¼ cup freshly squeezed lemon juice

½ tsp salt

1 cup Always Fresh blackberries, plus more for garnish

1 cup Always Fresh blueberries, plus more for garnish

1 cup Always Fresh raspberries, plus more for garnish

1 ½ cups granulated sugar, divided

1 Tbsp cornstarch

5 large egg yolks

1 large egg

1 Tbsp grated lemon zest

Instructions:

For the crust:

Preheat oven to 325° F. Line an 8-inch square baking pan with parchment paper, leaving a two-inch overhang. Brush the parchment paper and sides of the pan with softened butter.
Using a medium bowl, combine the sugar, flour, baking powder, salt and cinnamon. Add the butter and vanilla, tossing to coat in flour mixture. Using two dinner knives or a pastry dough blender, cut the butter into the flour mixture until no large pieces remain and the butter is the size of a pea. Transfer dough to prepared pan, using your hands to flatten dough into an even layer. Refrigerate and chill for 30 minutes.
Bake the crust until golden brown around the edges, about 25 minutes, set aside to cool.

For the filling:

Preheat oven to 325° F. Using a medium saucepan over medium heat, combine lemon juice, salt, blackberries, blueberries, raspberries and ½ cup sugar, stirring to dissolve sugar. Reduce heat to medium low and simmer, stirring occasionally, until berries have collapsed and released their juices, about 10 minutes. Using an immersion blender, blend the berry mixture until smooth. Place a fine-mesh sieve over a small bowl or measuring glass and strain berry puree, pressing on the solids with the back of a spoon. Discard solids, leaving about 2 cups berry puree.
Using a small bowl, whisk together cornstarch and remaining cup of sugar, set aside. Using a medium saucepan over low heat, whisk berry puree, egg yolks and egg to combine. Gradually whisk in cornstarch-sugar mixture and cook, whisking constantly, until mixture thickens and wires of the whisk leave a trail when lifted, about 10 minutes. Remove from heat and whisk in lemon zest and butter until incorporated.
Pour filling over prepared crust and spread into an even layer. Bake until filling is set, about 25 minutes. Place on a wire track to cool, chill at least 2 hours or overnight in the refrigerator.
Run a paring knife around the sides of the pan. Using the parchment paper, lift the bars from the pan and place on a cutting board. Cut bars into 16 squares and garnish with fresh berries.

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