Friday, July 30, 2010

Semi-homemade Blackberry Napoleon With A Sweet Strawberry Reduction

Morgan, from Little House of Veggies, and her family, recently met up with me and my family, to do some berry picking at a local farm.  I thought it would be fun to make something out of the berries for my blog.  Originally, I was thinking I would make something with the strawberries alone.  That is however, until I tried the blackberries straight off the bush.  They were amazing!  I think I ate 2 cups worth right then and there.  The flavor and texture were perfect.  I came up with this super easy, semi-homemade blackberry napoleon.  I didn't want to leave the strawberries out completely, I mean, they were good too.  So, I made this sweet strawberry reduction.  Just a little goes a long way.  I have a lot left over, so I think we will just put it on our toast for breakfast this week.

Sweet Strawberry Reduction

1 cup sugar
2 cups fresh strawberries
1/2 cup water
1/4 teaspoon lemon zest
4 tablespoons Earth Balance 'Butter'

1.  Bring water and berries to a boil.
2.  Reduce heat and simmer for 5 minutes.
3.  Using a hand blender, blend until smooth.  You could use a food processor or stand blender as well.
4.  Pour through a strainer to get out any big chunks.
5.  Return to pot and add sugar and 'butter' and cook over medium heat.  Stir until the sugar is dissolved and the butter has melted.
6.  Reduce heat and simmer for 25 minutes.
7.  Remove from heat to cool.  Cover and refrigerate for at least 2 hours.

Puffed Pastry

1 package frozen puffed pastry dough (I used Pepperidge Farm brand.  It's vegan!)
1 tablespoon Earth Balance 'butter', melted
4 tablespoons turbinado sugar

1.  Thaw puffed pastry.  It takes about 45 minutes.
2.  Using a cookie cutter (I used a cup/glass), cut out circles in the dough and place them on a greased cookie sheet.
3.  Brush the tops with butter and then sprinkle the sugar on each.
4.  Bake in a preheated 400 degree F oven for 10-12 minutes.
5.  Remove and allow to cool before serving.

Whipped 'Cream'

1 teaspoon vanilla
1 pint of MimicCreme Healthy Top (This product is 100% vegan and so cool.  I haven't been able to find it in any health food stores near me, so I order it online.  P.S. I have a few recipes that use their regular unsweetened 'cream' and I love that too!)

1.  Put the 'Healthy Top' in the freezer for about 25 minutes before you are ready to whip it.
2.  Whip the 'Healthy Top' with the vanilla until it reaches your desired stiffness, or about 4 minutes.


Whipped 'Cream'
Sweet Strawberry Reduction
Puffed Pastry
2 pints blackberries

1.  Open your puffed pastry like a sandwich.
2.  Put a spoonful of the 'Healthy Top' on the bottom half of your pastry.
3.  Top with about 6 blackberries.
4.  Place the top halt of the pastry on the berries and add another dollop of 'Healthy Top'.
5.  Top with 1 or 2 more berries.
6.  Around the napoleon, drip about a spoonful of the strawberry reduction and serve.


Morgan-- said...

Oh man, those blackberries were so good! I think both of us ate most of them before we even left the farm! haha. Ok, and I have to say, that vegan whipped creme you bought me is to die for!!! I'm obsessed, and Im totally ordering it aggin! It is amazing. We put it on some veg waffles with fresh fruit today! Cant wait to try the "creme" in a soup or something. And talk about a gorgeous food photo that makes your mouth water! Love it love it love it! I have got to make this for D this weekend for a "date night" or something! He would think I was so faaaannncccy! tweeting and facbooking 4 you!

The Brad Walton Family said...

This looks so good! I planted strawberries & blackberries last year. I was able to get quite a few strawberries and a few blackberries from this years crop and they were yummy. I hope to get triple of everything next year. Great recipe to use them in. Thanks!