Wineberry Recipes

Filling

• 1-1/3 cups fresh or frozen wineberries
• 1/4 cup sugar

Glaze

• 1/3 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon Fiori di Sicilia extract

Instructions

1. Preheat oven to 450 F.
2. In large bowl, combine dry ingredients.
3. Using fingers, work in butter and cream cheese until well-combined, with lumps no larger than peas.
4. Stir in 1/3 cup milk, mixing gently until all ingredients are moistened and dough comes together into a soft, cohesive mass. Use more milk if necessary.
5. Place dough onto parchment paper, and pat into a rectangle about 12 by 18 inches.
6. Place parchment paper on large baking sheet in oven.
7. Spoon wineberries lengthwise down center of dough. Sprinkle sugar over berries.
8. Fold sides of dough over berries, slightly overlapping in center. Cut 8 to 10 slits in top of dough to allow steam to escape.
9. Bake at 450 F for 15 to 20 minutes until golden brown.
10. Cool 10 minutes. While cooling, stir glaze ingredients until smooth. Once bread cools, spoon glaze over top.

Wineberry Clafoutis

I’m a little obsessed with wineberry pies and cobblers. However, after dining on Elaine’s wineberry clafoutis, that delightful dessert duo is now a tempting trio.

Yield: 8 servings.

• 1/2 stick butter
• 3 cups fresh wineberries
• 1/2 cup flour
• 1/2 cup sugar
• 1 tablespoon cornstarch
• Pinch of salt
• 3 large eggs
• 3/4 cup milk
• Flavoring of your choice; mine is 1 tablespoon rum, or 1/2 teaspoon each vanilla and almond extract.

Instructions

1. Preheat oven to 350 F.
2. Grease an 8-inch glass baking dish with butter. Spread berries into baking dish.
3. Melt the remaining butter, then cool.
4. In a food processor or blender, mix dry ingredients. Add eggs, milk, melted butter, and flavoring, and process until well-mixed. Mixture will be thin and frothy.
5. Pour batter over berries. Bake uncovered for 40 minutes. Cool to room temperature to serve.
6. Just before serving, sprinkle with powdered sugar, if desired.