Gooseberry Salad Recipes

GOOSEBERRY PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
• Stem and rinse berries.
• Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
• Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
• Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

GOOSEBERRY SALAD

Steps:

• Dissolve gelatin in hot water and let set in an 9 x 13 pan.
• Add walnuts, celery and drained gooseberries when gelatin is firm.
• Prepare topping.
• TOPPING:.
• In a saucepan, melt 4 T. butter; add flour to make paste.
• Add beaten eggs, 1 cup sugar, and 2 cups juice.
• Cook this until thick, stirring constantly, and let cool.
• Whip cream and fold into mixture.
• Spread on top of set gelatin.

MOZZARELLA, RASPBERRY AND GOOSEBERRY SALAD

Steps:

• Over medium-high heat, in medium saute pan, heat the butter and sage leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar, balsamic vinegar and cooked sage butter in a medium mixing bowl. Slowly whisk in 1/4 cup of grapeseed oil until well blended.
• Arrange the sliced tomatoes and mozzarella cheese, on a serving dish, in circular design alternating between the tomatoes and cheese, leaving a portion of each slice exposed. Drizzle with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette over the salad. Garnish with mint leaves and serve.

GOOSEBERRY SAUCE

Steps:

• Prepare gooseberries by using scissors to snip each end. Rinse to remove dirt and debris.
• Transfer berries to a pot and add onion, sugar, and enough water just to cover. Cover and cook gently over medium heat until soft, 10 to 15 minutes. Taste and adjust level of sweetness. Remove from heat and transfer carefully to the bowl of a food processor or blender.
• Puree the mixture. Serve sauce warm or cold.

GOOSEBERRY SALAD

Steps:

• Boil water and dissolve lemon jello, add salt.
• Pour over 1 cup miniature marshmallows, stir until almost dissolved.
• Add drained gooseberries.
• Add the celery, mandarin oranges, nuts. Then stir together.
• Garnish with maraschino cherries.
• Refrigerate until served.