Betty Kaiser
Normally, I wouldn’t be writing a berry column when the days of summer are winding down to a precious few. But our garden is still producing a boxful of berries for our breakfast cereal every day. And every few days I’m able to collect enough for a mini-cobbler or other dessert. Life is good when you’ve got your own berry patch and can stockpile them in your freezer.
A few years ago my husband planted a Thornless Marionberry plant start given to him by a friend. We’ve been eating berries ever since—fresh in the summer and frozen the rest of the year. Known as the “Cabernet of Blackberries,” these large berries are easy to grow and keep under control. They aren’t very buggy and our biggest problem is that the raccoons like them too!
As berries go, Marionberries are relative newcomers on the food chain. The berries are named after Marion County in Oregon, where the plants were introduced and tested by George F. Waldo in 1956 at Oregon State Univ. The plants can produce canes up to 20 feet long and berries that are easily an inch long or more.
One of the wonderful things about all berries is that they are a hidden health food. Hidden because they’re a sweet fruit and not a green vegetable! Blackberries, raspberries and Marionberries are filled with antioxidants that are believed to protect our cells against free radicals that may play a role in heart disease, cancer and other diseases.
According to Oregon-berries.com, they’re like a tiny, sweet army in the battle to keep you healthy. Full of vitamin C, dietary fiber and other micro-nutirients, these super fruits make it easy for us to be eating our five or more servings of fruits and vegetables every day.
So get healthy! Because whether you’re eating a berry fresh out of the garden, the freezer or baked in a scone, cake or cobbler you can be sure that it’s good for you. Enjoy!
MARIONBERRY SCONES
2-1/2 cups flour (plus extra for hands and parchment)
1/2 cup sugar, plus more for sprinkling
1-1/4 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1/4 cup butter
1 cup buttermilk
1 1/2 to 2 cups Marionberries (or substitute blackberries)
Icing:
• 1 cup powdered sugar
• 1 teaspoons lemon extract
• 2-3 tablespoons milk
•
Preheat oven to 350° F.
Cover two cookie sheets with parchment paper
To make the scones: In a mixer blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to over-mix.
Flour hands and divide the dough in half and place on 2 pieces of floured parchment or waxed paper (on counter or baking area). Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up dough edges to completely cover Marionberries.
Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Using a spatula, place scones on the parchment covered baking sheets. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely.
To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving.
Note: Putting these scones together is kind of tricky. Be patient and don’t get discouraged. I tried to fold the berries into the dough with limited success. They smoosh and the dough turns blue! So, there’s a reason to fold the dough over the berries.
BLACK ‘N BLUE COBBLER with Biscuit Topping
Fruit filling
1 cup sugar
6 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
6 cups fresh or frozen blackberries
6 cups fresh or frozen blueberries
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
Biscuit topping
2 cups all-purpose flour
1/2 cup plus 1 tablespoon finely chopped crystallized ginger
1 tablespoon grated fresh ginger
1 teaspoon powdered ginger
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon
To prepare fruit:
1. Preheat oven to 375°F.
2. Butter 13x9x2-inch glass baking dish.
3. Mix first 4 ingredients in large bowl.
4. Add berries and lemon juice; toss to blend.
5. Transfer to prepared dish. Dot with butter.
6. Bake until mixture begins to bubble, about 30 minutes.
Prepare biscuit topping while fruit is cooking:
Mix flour, 1/2 cup crystallized ginger, powdered ginger and grated fresh ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl.
Using fingertips, rub in butter until mixture resembles coarse meal or process in the bowl of a food processor for 30 seconds.
Add cream; stir until dough forms.
Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness.
Using 2-inch shaped cookie cutter or round biscuit cutter, cut out biscuits. Re-roll dough scraps; cut out additional biscuits.
Place biscuits atop hot fruit, spacing closely.
Ginger-sugar topping:
Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits.
Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.
Note: If you’re not a fan of ginger, just make a regular sweet biscuit and top it with cinnamon sugar.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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