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Fresh Beet and Raspberry Salad
Jalapeno Stuffed Leg o'Lamb with Blackberry Chile Mint
Boysenberry Loganberry Cobbler

The Berry Book Recipe
Fresh Beet and Raspberry Salad
(pg. 147)


I like this unusual salad because every bite has something flavorful in it. It's a pretty presentation, too.

Makes 4 servings:
5 small (about 10 ounces) red and golden beets - about 1/4 cup diced beets per serving
1/4 cup extra virgin olive oil, plus oil for roasting beets
Sea salt
2 tablespoons Champagne vinegar
3 ounces (about 5 cups) mesclun
1/4 ounce (1/2 cup) fresh cilantro, main steams removed
1/4 ounce (1/2 cup) fresh dill, main steams removed
1/2 pint (1 cup) fresh raspberries, rinsed and drained
1 avocado, peeled, pitted, and sliced lengthwise
Freshly ground pepper

Preheat the oven to 350° F.
Trim and scrub the beets to remove any dirt, then rinse them under cold running water. Pat dry with a paper towel and rub with a little olive oil. Wrap the beets in a large piece of foil and roast until the flesh is tender when poked with a fork, about 45 minutes to 1 hour. Let cool in the foil and then peel off their skin. Cut the beets into 1-inch cubes and season with a pinch of salt.

Whisk together the vinegar and olive oil and pour 2 tablespoons over the beets. Season them with a pinch of salt and toss. Marinate at room temperatures for at least an hour or covered in the refrigerator for up to 3 days.

Put the mesclun, cilantro, and dill in a salad bowl and toss with the remaining dressing and a pinch of salt. Arrange the greens on individual serving plates. Scatter the beets and raspberries over the greens and garnish with the avocado slices. Sprinkle with a pinch of salt and freshly ground pepper and serve immediately.

The Berry Book Recipe
Jalapeno Stuffed Leg o'Lamb with Blackberry Chile Mint Preserves
(pg. 175)

Chiefs James Keeney and Jim Borovicaka from Blinn's Boathouse in Lake Oswego, Oregon, took first place in the 2003 Lamb Cook-Off contest with this mouth watering recipe that uses a savory blackberry-chile-mint preserve to accompany a leg of lamb. The robust flavor of smoked lamb, fresh mint, chiles, and blackberries is a winning combination that brings out the best in all the ingredients. I have simplified the chefs' rub using only course salt, freshly ground pepper, and pimenton (smoked paprika). Once the lamb is seasoned and stuffed, the chef's refrigerate it for 48 hours. You can stuff and cook it all the same day if you are short of time, and it will still be good. I hot-smoked the meat instead of cold-smoking it. I've also made this without any smoke at all, that's good, too.

Don't let the chiles keep you from trying this recipe. It's surprisingly not hot, and the lamb's rich flavor will keep you coming back for more.

Makes 8 servings:
1 bone-in leg of lamb, 6 to 8 pounds
1 teaspoon pimenton (preferably bittersweet, see page 153), or sweet paprika
1 teaspoon course salt
1/2 teaspoon freshly cracked pepper
1/2 bunch fresh mint, chopped (about 1/3 cup)
3 to 5 jalapeno peppers, quartered and seeded
2 cups hickory, mesquite, or other wood chips
Blackberry-Chile-Mint Preserves (page 218)

Unroll the lamb and trim out as much interior fat as possible. Mix together the pimenton, salt, and pepper and rub it into both sides of the meat. Sprinkle the leg with a thin layer of mint and peppers. Roll the meat up length (so it still resembles a leg of lamb) and tie with string. Refrigerate for at least 2 and up to 48 hours to let the flavors permeate the meat.

Light the barbecue (you will need one with a cover) and soak the wood chips in water for 15 minutes. Let the meat come to room temperature. Drain the chips and sprinkle them over the coals. Put the meat on the grill, cover, and hot-smoke the meat until an instant-meat thermometer reads 140° F, about 1 1/2 hours. Transfer the lamb to a warm platter and let the meat rest for 15 to 20 minutes before carving. Serve accompanied by a bowl of the preserves.

The Berry Book Recipe
Boysenberry Loganberry Cobbler
(pg. 273)

These are two of my favorite blackberries. Boysenberries are perfectly sweet with an intense blackberry flavor, while loganberries have a tart raspberry taste. When the two are baked together, their flavors and acidity balance each other perfectly. A scoop of vanilla ice cream is a must when it comes time to dish up this dessert.

Makes 6 servings
1/2 recipe Favorite Tart and Cobbler Pasty (page 269)
1 1/2 pints s(3 cups) fresh boysenberries, rinsed and drained, or frozen boysenberries, thawed in a single layer on a paper towel for 20 minutes
1 1/2 pints s(3 cups) fresh loganberries, rinsed and drained, or frozen loganberries, thawed in a single layer on a paper towel for 20 minutes
1/2 to 2/3 cup sugar, to taste, plus sugar for sprinkling
3 tablespoons all-purpose flour or quick-cooking tapioca
1 tablespoon unsalted butter (optional)
2 tablespoons milk

Preheat the oven to 400° F.
Flour a clean surface and roll out the dough 1/8 inch thick into a 9-inch square. Put the berries into an 8-inch square baking dish and toss with the sugar and flour. Dot with butter. Fold the pastry over the rolling pin and ease it over the filling. Gently press down on the crust, pushing it into all the corners. Tuck the edge of the pastry over, toward the sides o the pan, and crimp, sealing in the berries. Brush the top with milk,
sprinkle with sugar, and cut vents to release the steam. Bake for 45 minutes (50 for frozen berries), until the crust is golden brown and juices are bubbly. Serve warm with vanilla ice cream.

Note: For 12, use the full crust recipe, 12 cups of berries, 1 cup sugar, 6 tablespoons flour or 1/2 cup quick-cooking tapioca, 1 to 2 tablespoons butter (optional), and 1/4 cup milk.


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