This Blackberry Coulis is a simple yet elegant sauce that captures the pure essence of ripe summer berries. Smooth, vibrant, and deeply flavored, it adds a touch of sophistication to any dessert—from panna cotta and cheesecake to ice cream or pavlova. With just three ingredients, it’s easy to prepare and endlessly versatile. A quick savory...Read More

This luscious frozen yogurt captures the essence of summer with the bright, tangy flavor of ripe blackberries blended into creamy vanilla yogurt. Light yet indulgent, it strikes the perfect balance of sweetness and tartness — refreshing enough for a warm afternoon but elegant enough to serve at a dinner party. The vivid purple hue and...Read More

This stunning summer berry tiramisu is a fresh twist on the classic Italian dessert, layered with sweet mascarpone cream, raspberry syrup–soaked ladyfingers, and a medley of vibrant summer berries. The combination of tart raspberries, juicy strawberries, and blueberries creates a light, fruity balance to the rich mascarpone, while a touch of raspberry liqueur adds depth...Read More

This Low Sugar Triple Berry Jam captures the bright, fresh flavors of summer strawberries, raspberries, and blackberries in every spoonful. Made with Sure Jell low-sugar pectin, the jam has just the right balance of natural fruit sweetness and a lighter touch of sugar, allowing the berries to shine. Perfect for spreading on warm toast, spooning...Read More

This has always been one of my favorite ‘go-to’ family recipes by Flo Braker for summer berry cobblers, especially during olallieberry season. You can use blackberries or boysenberries, or a mixture of berries if you wish. Just be sure to taste the berries and adjust the sugar accordingly. This cobbler has a fruit ‘bottom’ topped...Read More

Use your choice of ripe raspberries, blackberries, Boysenberries, or ollalieberries for this easy jam. INGREDIENTS: 3 cups crushed berries (about 1 1/2 quarts of berries) 5 cups sugar 1 package powdered pectin (Sure Jell) 1 cup cold water METHOD: Sort and wash fully ripe fruit. Drain. Remove caps and stems from berries and crush. Measure...Read More

Typically, this sauce is made in the pan you cooked the beef or lamb in. After the meat is either in the oven finishing or while it is resting on the cutting board, relaxing so you can cut it properly, pour off any grease remaining in the pan and wipe out with a paper towel...Read More

INGREDIENTS: 1 1/4 pints fresh berries, your choice 3/4 cup sugar, or to taste Juice of one lemon METHOD: Remove leaves and stems, and rinse quickly in a colander and drain well. Too much residual water will make the sauce runny and dilute. Add the berries and sugar to a food processor and puree. Taste...Read More

This recipe was made with the Prevedelli’s preserves, but Mora Family Farm’s preserves will work as well. Feel free to experiment with different flavors also. Try to match the vinegar to the preserve, but it’s not an absolute necessity. For a fun contrast, use balsamic vinegar instead. Use this as a marinade or as BBQ...Read More