Haskap berry hand pies

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IMG_5856The what kap berries? I know exactly what you are thinking. Strawberries, blueberries, gooseberries, elderberries yes… Haskap berries? Nope! Never heard of that.

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Trust me I am clueless about the name too. They sure are unique. Unlike other regular plump, round berries these are slim, shiny with blood red juice inside! And the taste?. Sweet, melt in the mouth, no pit inside, need we ask for more?

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We paid a visit to the U pick berry farm recently. Armed with an ice cream pail, we got down on our knees as these berry bushes are small and compact. Under the dark green leaves hung a cluster of berries, almost iridescent. One touch they settle in your palm.  There were four different varieties based on how sweet or tart they were. You could choose from Aurora, Indigo, Blizzard or Beast.

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Not sure about you, I love hand pies. Give it a try friends…

Recipe: Adapted from dessertfortwo.com

Ingredients;

All purpose flour                         21/4 cups

Granulated sugar                       1 Tbsp

Fine salt                                    1 tsp

Chilled unsalted butter                2 sticks

Ice water                                   1/2 cup

For the filling;

Haskap berries                        13/4 cups

Corn starch                             2 Tbsps

Granulated sugar                    6 Tbsps

Zest of 1 lemon and 1 Tbsp of the juice

Salt                                        1 pinch

Milk                                         1 Tbsp

Sugar to sprinkle on top

Method;

Take the flour, sugar and salt in the bowl of the food processor. Pulse a few times to combine,

Add the diced cold butter next and pulse a few times so that they are well incorporated. Add the cold water next, mix till the dough come together.

Remove the dough from the processor, divide in half, wrap in cling film and press to form two discs. Let it sit in the fridge for 15 minutes.

Dust the work surface and rolling pin with flour. Roll out the disc into a circle about 1/8 inch thick. I used a round cookie cutter to cut out shapes. I cut out a small circle in half of them.

Preheat the oven to 425 F.

In a bowl combine the berries, corn starch, lemon zest lemon juice and salt. Spoon out this filling on the plain circle and cover this with the circle with hole in it. Press the edges firmly to seal, use a fork to crimp the edges. Brush with milk on top. Sprinkle with sugar.

Bake for about 18 minutes, until the crust is  golden.

Let them cool and enjoy!

Strawberry Shondesh ( Milk Fudge )

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…… The small packet of “Shondesh”, neatly arranged in a paper box with the name of the famous sweet shop imprinted artistically on top, was sitting on the top shelf of the kitchen. We were expecting friends in the evening, that is when the Shondesh would be enjoyed by all. “Why can’t we have Shondesh everyday Ma?”, we siblings would ask in unison. “It tastes sweeter when you share things”, came Ma’s reply, carefully veiling the ‘we cannot afford that everyday’ truth.

IMG_5154Shodesh is the ‘King’ of sweets in Bengal. Reserved for exclusive occasions like birthdays, weddings, success in job interview or visiting that special relative. Made from milk and either sugar or  a special jaggery. Not other additives were added. ….

Changing times have changed Shondesh too. Keeping up with the millenial taste Shondesh these days come in all flavours, like chocolate, Tutti frutti, strawberry, mango and so many others.

Try this easy peasy recipe and let me know if you liked it.

Recipe: Made 20 pieces.

Ingredients,

Ricotta cheese                         2 cups

Milk powder                             1 cup

Strawberry puree                      1 cup

Sugar                                      1 Tbsp ( or to taste )

Ghee                                      1 Tbsp

Red food colour                      4 drops ( optional )

Method;

In a non stick pan mix the above ingredients and cook on low heat for 25-30 minutes. Keep stirring so that it does not stick to the bottom of the pan. Put the gas off when the mixture starts to form a dough.

I love the mild flavour of the strawberries, hence have not added any other flavouring agents.

When it is safe and warm enough to handle, take one tablespoon measure of the dough and form into a ball. If you have moulds, grease the mould and press the mixture in and then carefully remove to get an imprint.

Enjoy, store in air tight container in refrigerator for up to one week.