3 berry recipes (and tips) from expert bakers | Festival and field: Eating begins in the field
With spring comes the berry season – The time of year that many bakers are excited about how much fresh fruit is available for tempting treats. Strawberries come first in season in most areas, with raspberries, blueberries, and blackberries rolling in the spring and summer months.
Adding berries to your favorite dessert may be a breeze, but there are a few tricks to getting the most of these juicy additions to your confectionery. Maxie B.Robin Davis, the owner, and her kitchen manager Elizabeth Wall share some berry baking tips, as well as some of their classic spring recipes for the Greensboro, North Carolina bakery.
Brush the berries.
If you’re baking with whole berries like blueberries, coat them with flour before dropping them into your batter so they don’t sink to the bottom of the baked goods. The flour will soak up any berry juice that bursts into the batter, so the area around the berry doesn’t get damp and the juices are less likely to bleed and discolor the batter.
Use buttercream with berries.
Although you prefer the flavor of cream cheese icing, avoid using it when making layered cakes with fruit. Cream cheese glaze is smoother than buttercream. So if you do layers with berries, the juice will leak down the side of the cake and make a mess.
Embellish with berries for easy, attractive decoration.
Adding fresh fruit, nuts, or sprigs of fresh herbs is an easy and inexpensive way to decorate a cake. Just make sure the berries or greens haven’t been sprayed with pesticides and add them just before serving for maximum freshness.
Play with taste pairings.
Sometimes it is good to combine berries with unexpected flavors. “We’re making a malted blackberry and honey cupcake that’s nasty – it’s that good,” says Davis. “We use the malt from a small family farm and it goes into the batter. Then we core this blackberry cupcake and put blackberry jam in the middle, add malt and honey to the glaze and then drizzle the honey and garnish with a mint leaf. “
Waiting for fruit in season is well worth it for this fresh blueberry pie.
Coconut extract adds depth to a citrus lemon bar recipe.
This vegan, gluten-free dessert bar recipe is a guest favorite at Maxie B’s Bakery in Greensboro, North Carolina.
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