Olallieberry or Strawberry Jam

2 qts (8 c.) ripe olallieberries* or strawberries, cleaned and stemmed
1 packet of pectin ("sure-jell")
7c. granulated sugar

In a large pot, crush the berries well. Add packet of pectin and mix well. Heat mixture on high heat until it reaches a full boil, stirring constantly. Add the sugar all at once and mix well. Continue cooking mixture on high heat, stirring constantly until it reaches a full boil again. Cook one more minute, then remove pot from heat. Skin any foam off the top. Pour into sterilized jars and seal.

Makes 8-9  cups of jam

* Note: If less seed in the jam is desired, sieve 1/2 cup of the crushed berries before cooking.
 

Summer Berry Ice Cream

6 c ripe olallieberries or strawberries, cleaned and stemmed
2-21/2 c granulated sugar
1 qt whipping (heavy) cream
Rock  salt
Ice

In a large pot over medium heat, cook and stir berries until just soft (about 5 minutes). Using a food mill or strainer, strain berries so as to separate the pulp from the seeds. Discard seeds. Measure berries: You should have 2-2/12 cups. Stir in an equal amount of sugar.  Blend in the cream.

Pour mixture into an ice cream maker and seal. Layer ice and rock salt around outside of freezer per manufacturer's instructions or in a 8-1 ratio of ice to rock salt. Churn until ice cream is frozen softly. Remove and place in freezer until firm.

Makes 2 quarts of ice cream.

Pear Soufflé with Olallieberry Sauce
Recipe from: Stars Desserts by Emily Luchetti, c.1991.

5  ripe pears, peeled and sliced 1/2" thick
7 Tbs sugar
1 Tbs pear liqueur
1-1/2 tsp freshly squeezed lemon juice
Pinch of salt
3/4 c egg  whites (about 6)
1/2 tsp cream of tartar
Confectioners' sugar
1 recipe Olallieberry Sauce (See below)

Put the pear slices in a 12" sauté pan. Add 6 Tbs of the sugar, the pear liqueur, lemon juice, and salt. Cook the pears over medium heat until they are soft.
Remove from heat and purée pear mixture in a food processor fitted with a metal blade. Pour purée into heavy saucepan and cook, stirring frequently, for about 10-15 minutes, until thick. Refrigerate the purée until cold.

Preheat oven  to 350º.  Butter and sugar a 1-1/2 quart ovenproof soufflé dish.
Put the egg whites in the bowl. Using an electric mixer, whip on medium speed until frothy. Increase speed to high, add the cream of tartar, and whip until soft peaks form. Continue whipping and slowly add the remaining 1 Tbs sugar in a steady stream. Whip until the egg whites are stiff but not dry. Fold the pear purée into the egg whites. Do not completely incorporate; the soufflé batter should have slight streaks of pear purée. Carefully spread the batter in the prepared soufflé dish. Tap the dish gently on the counter and swirl the top with your  finger, making a slight peak in the middle of the soufflé.

Bake the soufflé in the preheated oven for 20-25 minutes, until set and slightly browned. The middle will still be creamy. Dust the top of the sugar with sifted confectioners' sugar and serve immediately with the olallieberry sauce on the side.

Olallieberry Sauce (for Pear Soufflé above)

1 pint olallieberries, washed and stemmed
2 Tbs sugar
1/2 tsp freshly squeezed lemon juice
Pinch of salt

Purée the olallieberries through a food mill with a medium strainer or in a food processor fitted with the steel blade. Strain the purée through a medium-holed sieve to eliminate any remaining seeds. Stir in sugar, lemon juice, and salt. Taste the purée and adjust for sweetness. Refrigerate until ready to use.

Almond and Strawberry Tart
Recipe from: Food and Wine, May 1997

Pastry:
1-2/3 c all-purpose flour
1-1/4 (5 oz) sticks of unsalted (sweet) butter
Pinch of salt
2/3 c confectioners' sugar
2 large egg yolks

Filling:
1/2 pound whole, blanched almonds
3/4 c superfine sugar
1-1/2 sticks (6 oz) unsalted butter, softened
2 large eggs, room temperature
2 pints fresh strawberries, bottoms trimmed flat and berries quartered lengthwise
1-1/2 Tbs confectioners' sugar

Crème fraîche for serving

Make the Pastry:
Preheat oven to 350º. in a food processor, pulse the flour, butter and salt until mixture resembles coarse bread crumbs. Pulse in the confectioner's sugar and then the egg yolks until incorporated and the pastry pulls away from the sides of the bowl. Pat the pastry into a smooth, round disk.

On a lightly floured surface, roll out the pastry to a 12-inch round. Transfer to a 9-1/2" fluted tart pan with removable bottom, fitting it into the sides; trim the overhang. Line the pastry with foil and fill it with pie weights or dried beans. Bake for about 20 minutes, or until the edges are lightly colored. Remove the foil and weights and bake the tart shell for approximately 10 more minutes, or until the pastry is dry and firm to the touch. Let cool on a rack.

Make the Filling:
in a food processor, pulse the almonds and 1/4c of the superfine sugar until finely ground. In a medium bowl, beat the butter with the remaining 1/2c of the superfine sugar until light and creamy. Add the butter mixture to the almonds and process until combined. Add the eggs to the mixture 1 at a time, processing until smooth before adding the next egg.

Spread the almond mixture in the pastry shell and bake in the lower third of the oven for about 45 minutes, or until the top is golden. Let cool completely on a rack. (Note: The tart can be made up to 6 hours in advance up to this point and kept at room temperature.)

Remove the cooled tart from the pan and transfer it to a large serving platter or cake stand. Arrange the strawberries upright on the tart (don't lay them on their flat cut sides). Sift the confectioner's sugar over the berries. Serve with the Crème fraîche.

Olallieberry Cornmeal Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cups plain yogurt
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup fresh olallieberries 

Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.

Olallieberry Streusel Pie

Crust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water

Topping
6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour

Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

For topping:
Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)

For filling:
Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.

Olallieberry Cobbler
Recipe from: Web Winery

1 1/2 Cups Bisquick
2 Tbsp. Sugar
1/2 Cup Milk
2 Tbsp. Butter
I Lb. Fresh Olallieberries,
Hulled and Rinsed
1/2 Cup Sugar
1/4 tsp. Powdered Cinnamon
1 Cup Olallieberry Wine
3 Tbsp. Butter

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