Chocolate-Covered Doozies

Chocolate-Covered Doozies

total time 25 min | prep time 10 min | chill time 15 min | 4 servings

Ingredient list

1 10-ounce bag dark chocolate melting wafers

1 16-ounce container Always Fresh Jumbo Doozies

Water, for boiling

Toothpicks

Instructions:

Line a baking sheet with parchment paper. Fill a small saucepan with 1 cup of water and bring to a simmer.
Place a heatproof glass bowl on top of the saucepan, ensuring it doesn’t touch the water. Add the melting wafers to the bowl and stir until fully melted. Remove from heat.
Using a toothpick, skewer each Doozie and dip into the melted chocolate. Place the dipped Doozies on the lined baking sheet and chill until the chocolate is set, about 15 minutes.

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Cinnamon Cheesecake Dip With Macerated Berries

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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Sweet Corn Ice Cream With 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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Strawberry-Basil Hand Pies

strawberry-basil hand pies

total time 1 hr | prep time 40 min, plus chill time | cook time 20 min | serves 8

Ingredient list

All-purpose flour, for rolling

1 14-ounce package ready-to-bake pie crusts

12 Always Fresh strawberries, diced, divided

2 large basil leaves, finely chopped

2 Tbsp granulated sugar

1 Tbsp cornstarch

Zest of one lemon

1 large egg, whisked with a pinch of salt

2 Tbsp freshly squeezed lemon juice

½ cup powdered sugar

Instructions:

Line a baking sheet with parchment paper, set aside. On a clean, floured surface, roll the dough out slightly, about ⅛-inch thick. Using a 5-inch round biscuit cutter, cut 4 disks from each piece of dough. Transfer disks to prepared pan, refrigerate until firm, about 10 minutes.
Set aside ½ cup diced berries. Using a medium bowl, combine remaining berries, basil, granulated sugar, cornstarch and lemon zest, set aside.
Remove the dough from the refrigerator. Brush the edge of each disk lightly with egg wash. Working with one disk at a time, spoon strawberry filling onto the center of dough, about 2 tablespoons. Fold the dough forming a half circle and pinch edges slightly to seal. Return pie to baking sheet and crimp the edges by pressing the tines of a fork around the edge of each hand pie. Repeat with remaining disks and filling. Cover the sheet pan with plastic wrap and refrigerate hand pies for 1 hour.
Preheat the oven to 425° F. Remove the hand pies from the refrigerator and brush the tops with remaining egg wash. Using a paring knife, cut 3 small slits in the top of each pie to create steam vents. Bake until golden brown and the filling is bubbly, about 20 minutes. Place on a wire rack to cool, set aside.
Using a small saucepan over medium heat, combine reserved ½ cup diced strawberries with lemon juice and powdered sugar. Mash berries with a fork and cook until berries are soft and sugar is dissolved. Remove from heat and pass the strawberry icing through a fine mesh sieve placed over a small bowl, discard solids. Allow icing to cool and drizzle over hand pies.

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