8 fall berry Recipes

all-purpose flour, sugar, cinnamon, unsalted butter, chilled, berries, rinsed and drained, vanilla ice cream (optional)

sour cherry nectar, sour cherry vinegar, lime zest, sliced with a vegetable peeler, juice 1 lime, chicken stock, juniper berries, black peppercorns, coriander seeds, olive oil, white turnips, green tops trimmed to 1 inch, outer 2 layers peeled off, and halved, purple artichokes, trimmed and halved, carrots, peeled and cut on the diagonal into 3 inch pieces, porcini mushrooms, trimmed and wiped clean, fennel bulbs, trimmed , outer layer peeled off, cored and quartered lengthwise; 1 quarter coarsely chopped and reserved, spring onions (white part only), outer layer peeled off, chicken stock, chestnuts, crisp savoy cabbage leaves , ribs discarded, sliced into triangles, chicken jus or rich chicken or veal pan dripping, dried fennel branch or 1/4 tsp fennel seed, unsalted butter, seedless green grapes, fine sea salt and freshly ground black pepper, granny smith apple, peeled quartered, cored, and sliced paper -thin, girolle mushrooms , trimmed an cleaned, very thinly sliced, rich, fruity extra-virgin olive oil, juice of 1/2 lemon

fresh or frozen cranberries, sugar, ruby port, navel orange, unpeeled chopped, grated ginger, dried cherries, blueberries, pecans, chopped crystallized ginger

fresh or frozen cranberries, sugar, ruby port, navel orange, unpeeled, chopped, dried cherries, dried blueberries, chopped pecans, chopped candied ginger

mascarpone cheese, maple syrup, apple cider, vanilla extract, apples, cut into 3/4 inch chunks, raspberries (1/2 pint each of red and golden )

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.