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Berry Explosion

Berry Explosion
By Micol Negrin, Executive Chef, Italian Culinary Institute

Ingredients: For the dough

1 pound 2 ounces unbleached all-purpose flour (preferably King Arthur)
1 teaspoon instant yeast
teaspoon sea salt
2 tablespoons vanilla extract
1 cup sugar
1/4 cup extra-virgin olive oil, plus extra for greasing the bowl

For the filling:

4 pints blueberries, rinsed and divided
1 cup sugar, divided
cup extra-virgin olive oil, divided

For the garnish:

6 pints strawberries, hulled and rinsed
6 pints raspberries, rinsed
1 cup sugar
6 cups plain yogurt (optional)
1 cup liquid honey (optional)

1. Make the dough: Combine the flour, yeast, salt, vanilla, sugar and olive oil in a food processor. Add enough warm (100 degrees) water to form a soft dough with the motor running. Process 45 seconds. Turn out into an oiled bowl; cover and let rise at room tempterature until doubled, about 2 hours. Turn out onto a lightly floured counter. Roll out into a long rectangle; lightly oil a baking sheet and drape the dough over it, leaving half of it hanging over the sides of the baking sheet
2. Make the filling: Scatter half of the blueberries, half of the sugar, and half of the olive oil over the dough. Cover with the overhanging dough and seal the edges. Top with the remaining blueberries, sugar and olive oil. Let rest 45 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees. Bake the cake for 45 minutes, or until it is golden and set. While the cake bakes, make the garnish: Toss the berries with the sugar

Serve warm, cut into wedges, with the macerated berries and a dollop of sweetened yogurt if you wish. Serves 16