Best Roasted Berries Recipes

MERINGUES CHANTILLY WITH ROASTED BERRIES

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• For serving, place each meringue on a separate plate and top the shell with berries.
• Preheat the oven to 450 degrees F.
• Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.

VEAL CHOPS WITH LEMON, OLIVES, ROASTED TOMATOES, AND CAPER BERRIES

Steps:

• Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.
• Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and sauté until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.
• Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.

DESSERT -- INA GARTEN'S PAVLOVA WITH ROASTED BERRIES

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw a 3-1/2 inch circle, 4 times on each piece of paper. turn the paper face down on the baking sheets.
• in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla.
• Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star-shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the meringue shells.
• Bake for 2 hours, or until the meringues are dry and crisp But NOT BROWNED. Turn OFF the heat and allow the meringues to sit in the over for 4 hours or overnight.
• ROASTED BERRIES: Preheat the oven to 450 degrees F.
• Place the strawberries, raspberries, blueberries and raspberries on a sheet pan and toss with the sugar and vanilla bean seeds.
• Roast in the oven for 20 minutes. Cool to room temperature and later mixed berries inside the meringue shells. DONE.

ROASTED BERRIES

Steps:

• Preheat the oven to 450 degrees F.
• Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.

ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE

Steps:

• *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
• VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
• Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
• SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
• Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.

ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
• In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.

WHEAT BERRIES WITH ROASTED BEETS AND CARROTS

Steps:

• Put a rimmed baking sheet in the oven and preheat to 400 degrees F. Toast the wheat berries in a large dry pot or Dutch oven over medium-high heat, stirring often, 6 to 7 minutes. Add 8 cups water and season with salt. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring and scraping the bottom of the pot occasionally, until the wheat berries are tender but still slightly chewy, 1 hour to 1 hour 10 minutes, adding up to 1 cup more water if needed. Drain. Wipe out the pot and reserve.
• Meanwhile, place the beets on a large sheet of foil; drizzle with 1 tablespoon olive oil and season with salt and pepper. Fold and crimp the edges to form a packet, leaving room for steam to circulate. Transfer the packet directly to the oven rack and roast until the beets are tender when pierced with a knife, 40 to 45 minutes. Let cool slightly, then rub off the skins with a paper towel and cut into wedges.
• Meanwhile, remove the hot baking sheet from the oven and drizzle with 1 tablespoon olive oil. Add the carrots and season with 1/4 teaspoon salt and a few grinds of pepper; toss. Roast until tender, 20 to 25 minutes.
• Heat 2 tablespoons olive oil in the reserved pot over medium-high heat. Add the red onion, fennel, garlic, ginger, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is soft and the fennel is crisp-tender, about 6 minutes. Add the wheat berries, carrots and remaining 1 tablespoon olive oil. Cook, stirring, until warmed through, 2 to 3 minutes. Add the orange juice, lemon juice and all but 2 tablespoons parsley; season with salt and pepper. Stir in the beets. Sprinkle with the remaining parsley. Serve warm or at room temperature.

VANILLA CUSTARDS WITH ROASTED BERRIES

Steps:

• In a small saucepan, combine your milk and vanilla bean flecks (if using extract instead, don't add it yet). Heat the mixture until it is warm, then set aside. You can also do this in a microwave. If your saucepan or microwave dish has a small spout, even better.
• In the bottom of a small saucepan, off the heat, beat or whisk your egg yolks and 1/4 cup sugar together vigorously, until it pales in color and a ribbon of batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand, and likely just one minute with an electric mixer. Whisk in the flour until fully incorporated.
• Whisking the whole time, drizzle the warm vanilla-milk mixture into the egg yolk mixture, just a tiny bit at a time at first. Once you've added about 1/4 of the milk, you can add the rest in a thin stream, whisking constantly.
• Bring the saucepan to your stove and heat it over medium-high heat, whisking constantly, until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat. Immediately stir in vanilla extract (if using) and butter until combined. [Updated to add] As a final step for a perfectly smooth and silky custard, you can press the mixture through a fine-mesh strainer. You can also skip this step if you're not terribly concerned about an imperfect custard.
• To cool your custard quickly, place the saucepan in a larger bowl of ice water that will go halfway up the sides of the saucepan (i.e. water should not spill in) and stir the custard until lukewarm, then divide among serving dishes or ramekins. You can also pour it into serving dishes or ramekins still hot, but you should then press a film of plastic wrap against each custard in the fridge so it doesn't form a pudding skin. Custards keep in fridge for up to 4 days.
• To serve: Preheat oven to 450°F. Place blueberries in a heatproof, shallow roasting dish and sprinkle with 1 1/2 teaspoons sugar. Roast in oven for 12 to 15 minutes, rolling around once or twice during cooking time to ensure they roast evenly. The goal is not to let the blueberries fully slump or turn to sauce; you just want a little trickle of juices puddled across in the bottom. Squeeze a bit of lemon juice over berries the second they come out of the oven and roll them back and forth to evenly incorporate it. Spoon hot roasted blueberries and some of their juices over each custard. Eat immediately, passing any extra roasted blueberries alongside.