June 3, 2011 |
The first month of the summer fruit season is like a roller coaster: a frustratingly slow buildup, with many mediocre early varieties, gives way suddenly to a whoosh of fantastic flavors. The fruit calendar has been about a week later than usual because of cool spring weather, but finally markets are abounding, if one knows where to look, with classic Bing cherries, flavorful Robada apricots, aromatic Flavorella plumcots and complex Boysenberries. So much fruit, so little stomach! Good or very good cherries actually have been available for several weeks.
May 27, 2010
Apricot boysenberry tarts Total time: 2 hours, plus chilling and freezing times Servings: Makes 2 (9-inch) tarts, each serving 6 Note: Recipe adapted from "Good to the Grain" by Kim Boyce with Amy Scattergood Rustic rye dough 1 cup (4 ounces) rye flour 1 cup (4.25 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold butter 1 teaspoon apple cider vinegar 5 to 6 tablespoons ice water 1. Sift the rye and all-purpose flours, sugar and salt into a large bowl, adding back any bits of grain or other ingredients that may remain in the sifter.
May 27, 2010
Boysenberry-strawberry glazed pie Total time: 30 minutes, plus chilling time Servings: 6 Note: Adapted from Patricia Poole of Kincaid Farms in Redlands. She says, "The idea of using strawberries is that they are less expensive than boysenberries. Try not to eat the whole pie if anyone is watching." 1 pint boysenberries, divided, more as desired for assembly 1 cup water 1/3 to 3/4 cup sugar 3 tablespoons cornstarch Pinch of salt 1 pint strawberries (sliced if they're large)
May 27, 2010 |
To the uninitiated, the boysenberry may look like a big, blowzy, underripe blackberry, but it is in fact a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule. Large, dark purple, juicy and intense, it derives its unique flavor from its complex ancestry: sweetness and floral aroma from its raspberry grandmother, and a winy, feral tang from three native blackberry species. It's a California classic, emblematic of the joys of growing up in the Southland before it succumbed completely to sprawl.
CALIFORNIA | LOCAL
September 12, 2005 |
For years, the small wooden tearoom stood by itself, a remote stop on the way to the beach where travelers could swing by for a hearty meal of fried chicken and warm homemade biscuits, not to mention the prized boysenberry jam. The old tearoom near Beach Boulevard is still there, buried now by its surroundings: seven sprawling dining rooms, rows of new buildings, billboards and one of America's best known amusement parks -- Knott's Berry Farm. Mrs.
June 18, 2003
Time: 15 minutes, plus 1 hour standing Servings: 6 Note: Make a batch of Kimberly Boyce's vanilla ice cream first, using 1 1/2 cups cream and 1 1/2 cups milk. 1 pound boysenberries 2/3 cup sugar 3 cups vanilla ice cream 1. Make a boysenberry purée by tossing the berries and the sugar together and setting the mixture in a warm place to macerate for 1 hour. You can heat the mixture in a 200-degree oven for 30 minutes to speed up the process.