Papas Boysenberry Ropes Recipes

BOYSENBERRY PIE

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

PATI'S SPINACH AND BOYSENBERRY SALAD

Steps:

• Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
• Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.

BOYSENBERRY SAUCE

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan. Add vanilla bean, berries, sugar and 1/3 cup water. Cook over medium-high heat until berries thaw, sugar dissolves and mixture boils, about 10 minutes. Purée berry mixture with vanilla bean in processor. Strain through sieve set over bowl, pressing on solids. Mix in orange juice and peel. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

BOYSENBERRY JELLY

Steps:

• Inspect four 32-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Crush boysenberries in a large bowl with the back of a spoon or a potato masher. Add crushed fruit into a sieve or cheesecloth set over a bowl and let juices drip into the bowl until dripping stops. Press gently to get as much juice out of the berries as possible. Measure 4 cups of juice into a large pot. If necessary, add up to 1/2 cup of water to get the exact amount of juice.
• Stir sugar into the juice and butter to reduce foaming.
• Bring mixture to a full rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat.
• Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling within 1/8 inch of tops.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove jars from water and cool. Let stand at room temperature for 24 hours.

BOYSENBERRY COBBLER

Steps:

• Preheat oven to 425 degrees.
• Whisk together dry ingredients, then add milk and whisk until there are no lumps.
• Melt butter in a large cast iron skillet over medium high heat. Pour batter into pan but don't stir it.
• Add all the juice from the 2 cans of boysenberries and 1 1/2 cans of the berries. Don't stir, but do move the berries slightly out from the center with a spoon.
• Cook for 40 minutes or until done.
• Use remaining berries as a garnish.