BLUEBERRY TURNOVERS

Makes 4 large turnovers.

Note: Adapted from “A Real American Breakfast” by Cheryl Alters Jamison and Bill Jamison.

• 2 1/2 c. blueberries

• 2 or 3 tbsp. granulated sugar

• 1 tsp. freshly squeezed lemon juice

• 1 tsp. instant or granulated tapioca

• 1 egg

• 1/2 c. powdered sugar

• Flour for rolling pastry

• 8 oz. frozen puff pastry, thawed but chilled

Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In a medium saucepan over medium heat, combine blueberries, granulated sugar, lemon juice and tapioca, and simmer long enough for berries to release their juice and then get very thick and syrupy, about 10 to 15 minutes, depending upon the juiciness of the berries. Cool to lukewarm (or transfer to a covered container and refrigerate, up to 12 hours).

In a small bowl, whisk egg with 1 teaspoon water.

In another small bowl, whisk powdered sugar with 2 teaspoons water.

On a lightly floured work surface using a lightly floured rolling pin, roll puff pastry out to a 10-inch square. Using a floured pizza cutter or pastry wheel, cut puff pastry into 4 (5-inch) diamonds (cut cleanly and sharply, and don’t worry about precise measurements, although you want to be in this range). Spoon a quarter of berry mixture into center of each pastry diamond, then brush a bit of egg wash around the edge. Fold one half over the other to make a triangle and, using the tines of a fork, pinch edges securely closed. Repeat with remaining pastry and filling.

Arrange turnovers on prepared baking sheet, leaving at least 1 inch between them on all sides. Cut 2 small slashes in top of each turnover, and brush lightly with egg wash. Bake until puffed and golden brown, about 10 to 12 minutes.

Remove from oven and transfer baking sheet to a wire rack. Cool 5 minutes, then drizzle powdered sugar glaze over turnovers. Transfer turnovers to a wire rack and cool at least 10 additional minutes (until filling is no longer molten) and serve slightly warm or at room temperature.

 

RASPBERRY LIME RICKEY SMOOTHIE

Serves 2.

Note: From “The New Family Cookbook” by the editors of America’s Test Kitchen.

• 1 1/4 c. milk

• 1/4 c. freshly squeezed lime juice

• 3/4 tsp. freshly grated lime zest

• 1/2 c. vanilla frozen yogurt

• 1 1/4 c. raspberries (fresh or frozen)

• 1 tbsp. sugar, plus extra to taste

• Pinch salt

Directions

Combine milk, lime juice, lime zest, frozen yogurt, raspberries, sugar and salt in a blender (with milk and lime juice on the bottom), and blend on low speed until mixture is combined but still coarse in texture, about 10 seconds. Increase speed to high and purée until it is completely smooth, 20 to 40 seconds longer. Pour into glasses and serve immediately.