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Food & Drink 5 Ways To Use Your Berries Before They Go Bad

15:58  12 june  2018
15:58  12 june  2018 Source:   msn.com

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In order not to end up in the crackling fires of Hades for tossing the last few wrinkly blueberries into the trash, I've adopted some preservation strategies to use up all the berries I buy, even when they 're slouching inexorably toward decay.

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If you weren't raised with a moral panic around wasting food, you may not understand why some of us freak out when the strawberries start to get soft. In order not to end up in the crackling fires of Hades for tossing the last few wrinkly blueberries into the trash, I've adopted some preservation strategies to use up all the berries I buy, even when they're slouching inexorably toward decay.

a cake with fruit on top of a table © Provided by TIME Inc.

First off, I do my level best not to let things get to this point. It's taken a measure of self-discipline—namely not hoarding untenable quantities of fruit out of fear that it will be the last chance of the season and/or my lifetime. (Climate change is real, y'all.) I buy what I can reasonably consume in a finite period of time and savour it with wistfulness and joy. I'm also occasionally decent about remembering to rinse them in a mixture of one cup white vinegar and four cups of water. Then I drain and dry them and stick them in the refrigerator in a vented, paper-towel-lined container to make them last a little longer.

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Note: I originally had four ways to use up greens, but I took to Reddit and had people tell me their methods too! Let me tell you, eating that entire box before it went bad was definitely more of a challenge than dealing with kale.

And yet, I am still occasionally bedevilled by post-prime berries. They taunt me, smug in their certainty that I am emotionally incapable of dumping them in the trash (unless they're moldy—this is the Catholic loophole). So I have developed a few uses for the strawberries, raspberries, blackberries, blueberries, and mulberries that aren't quite fresh enough to fly solo.

Macerate

  5 Ways To Use Your Berries Before They Go Bad © Provided by Shutterstock Simplest of all, there’s maceration. Toss berries in sugar and let them sit for at least 30 minutes. They'll soften and start to seep a lovely syrup that you can either strain off and use, or mash the berries into and deploy as a dessert topping, base for drinks, mix-in for hot cereal, condiment for pancakes, French toast, and waffles, or perfect a pairing with softened butter on toast, biscuits, muffins, and croissants.

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When I'm on top of my game, I buy and eat berries before there's even a flicker of mush or mold. But there are times when my berries get away from me and I find them a bit too far gone for eating fresh, but also still useful enough to hold on to. There are quite a few ways to use berries on their last leg

If so, you may be looking for ways to use them up before they go bad . These uses are fun, frugal, and pretty tasty. Plus, they can be done using both fresh and frozen berries . Take a look to get started!

Roast

Take a tip from my colleague Kate Welsh and bring out the berries' natural sweetness with a little heat. Simply roast them in a 400°F oven with a little brown sugar, lemon juice, and butter until they're slumped and softened, and deploy as above, or as a sweet breakfast side.

Smoothify

  5 Ways To Use Your Berries Before They Go Bad © Provided by Shutterstock In a smoothie, no one can see your squicky parts. Throw the berries into the mix at room temperature or freeze them first as you see fit. Once they're all blended in, you won't be able to tell the difference. Same goes for jungle juice and sangria. Dump enough wine, brandy, rum, or Everclear on your iffy fruit and no one is gonna say 'boo' about the level of freshness.

Syrupify

Your cocktails, lemonade, and iced tea are screaming out for a little fruity boost. Bring two parts water to one part sugar to a simmer in a saucepan, rough-chop the berries and cook it all down into a syrup that you can deploy in your beverages all summer long.

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However, they do go bad quickly, so it’s important to have a plan for using and storing them in order to minimize waste. Making jam is one of the most popular ways to use fresh berries . 10 Questions for Expectant Moms to Ask BEFORE the Third Trimester. The Ultimate Guide to Homemade

6 simple dorm room recipes you can make using bananas you stole from the dining hall. Check out this simple overnight oats recipe that you can make before you go to sleep, pop it in the mini fridge, and grab it before you head out to class.

Vinegarize

Things don't have to stay strictly sweet. Make a simple brine of vinegar (Champagne or wine vinegar works especially well), sugar, and salt, stirred until they're thoroughly dissolved, pour it over the berries in a lidded container and let it all hang out for at least four hours. Fish them out as needed and layer into sandwiches for a sweet-tart bite, or blend them into your favourite dressing to bring sweetness, joy, and colour to your sad desk salad.


My Icelandic Chocolate-Caramel Tart Is a Summer Blueberry Dream .
Having been away from Iceland (where I was born and raised) for 17 years, there are certain things I miss. Like cold black volcano beaches, midnight sun during the summer months, and dancing northern lights in the winter. Nostalgically, I miss the food, the flavors and textures of simple ingredients grown on the heath and collected by locals in the fall. Most of all, I miss my amma ("grandmother" in Icelandic)’s baking. She would effortlessly whip up a cake or a tower of crepes, and her freezer was always stocked with home-baked goods for unexpected guests and my munch-hungry grandpa. Photo by Page Street Publishing When writing and creating the recipes for my book, From the North: A Simple and Modern Approach to Authentic Nordic Cooking, I looked back at my heritage and where I'm from, and Iceland seemed to pull me into the kitchen with a creative fervor. I felt empowered to take the flavors that I knew so well and push them to new heights. So when making this tangy toffee tart, I was thinking of my amma’s caramel cake, but wanted the caramel to be thicker and more dulce de leche–like. Instead of using evaporated milk, I caramelized skyr—the Icelandic power yogurt that's taken the world by storm in recent years. Even though Icelanders have been eating it for over 1,100 years, it wasn't until the mid-2000s when tourism started to bloom on the island and visitors discovered this protein-rich, low-fat gold.

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