For the Table — Coldbrook Farm Frozen (IQF) Aronia Berries

What could be more American than our Midwestern-grown aronia berries in Aronia Berry Satin Smoothie or Classic Aronia Berry Pie? What about Aronia Berry Bread? Or Aronia Festiva? Coldbrook Farm aronia berries stand alone or blend compatibly with apples, bananas,  strawberries, cherries, oranges, peaches, pears, red raspberries and apricots.

Aronia Berry Satin Smoothie


2 cups strawberry yogurt
1/2 cup frozen (IQF) Coldbrook Farm aronia berries



Put the yogurt in a blender, then the berries.

Blend until the drink looks and feels like satin.

Aronia Berry Bread


2 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp shortening, not margarine
1 egg
1 orange, grated rind and juice
1/4 to 1/2 cup orange juice
1/2 cup walnuts or pecans, chopped
1 cup frozen (IQF) Coldbrook Farm aronia berries, sliced in half

Grease loaf pan. Blend first four ingredients. Add and mix shortening, egg, grated orange rind and enough juice to moisten but not make as thin as cake batter. Stir in nuts and aronia berries. Bake at 350° about 40 minutes. Cool before turning out.

Aronia Festiva

4 thin slices of white bread
4 Tbsp butter or margarine, melted in a skillet
1 cup frozen (IQF) Coldbrook Farm aronia berries, thawed
3 cups peaches, fresh or thawed, chopped
2 tsp lemon juice
1/2 cup sugar
1/2 cup raisins
1 cup walnuts or pecans, coarsely chopped

Remove crusts from bread; cut each slice into four strips. Dip bread into butter or margarine; line casserole bottom and sides with strips. Cook berries, peaches, lemon juice and sugar in remaining butter in skillet only until fruit is tender. Don't let liquid evaporate. Place in casserole. Spring with raisins and nuts. Bake at 350° about 35 minutes, or until bread is golden brown. Cool. Serve with whipped cream or ice cream.

Classic Aronia Berry Pie


Pastry for 2-crust 8" pie
2 Tbsp butter or margarine
4 cups frozen (IQF) Coldbrook Farm aronia berries
2 cups sugar
5 tsp lemon juice
3/4 cup flour

Melt butter or margarine in saucepan. Stir in and heat berries, sugar and lemon juice. When juice flows, stir in flour. Cool to room temperature. Meanwhile, line pie pan with crust. Pour in cooled mixture. Put on top crust; flute; slit. To catch juice, put foil on pie skirt or cookie sheet. Shape upward around pie pan without covering pie. Bake at 425° until browned, about 40 to 45 minutes. Cool. Refrigerate overnight.

RazzAronia Pie

One 8" pie crust, baked
3 cups red raspberries, fresh or thawed
1 cup frozen (IQF) Coldbrook Farm aronia berries, plus a few for garnish, thawed
2/3 cup water
3/4 cup sugar
5 Tbsp cornstarch
1/3 cup water
1 tsp lemon juice
3 oz. low-fat cream cheese

Strain 1 cup each of raspberries and aronia into saucepan. Simmer three minutes. Pour in sugar; stir. Mix water and cornstarch. Combine, blend and stir constantly over medium heat, until thick and translucent. Remove from heat. Stir in lemon juice. Place in freezer for 20 minutes Stir about four times.

Dry remaining raspberries on paper towel. Spread cream cheese on bottom of cooled pastry. Place berries in pastry; spread cooled mixture over them; garnish with whole berries. Freeze 30 minutes or more until set but not frozen. If necessary, refrigerate overnight.
Consider topping with whipped cream.

PearAronia Crisp

2 Tbsp butter or margarine
1 cup Coldbrook Farm frozen (IQF)  aronia berries
3 cups pears, chopped
2/3 cup sugar
1/2 tsp ginger
1 tsp lemon juice

Topping:

3/8 cup flour
1/2 stick butter or margarine, softened
3/4 cup oats
1/4 cup brown sugar

Butter a deep baking dish. In medium-sized saucepan, melt 2 Tbsp butter or margarine. Add aronia, sugar, ginger and lemon juice. Heat until juices flow. Fold in pears. Pour into baking dish.

Prepare topping in small mixing bowl. Cut butter in flour, oats and brown sugar. Drop loosely on fruit mixture. Bake at 350 for about 45 minutes, until fruit is tender and crisp is brown.
 

PeachAronia Cobbler

2 1/4 cups peaches, sliced
3/4 cup Coldbrook Farm frozen (IQF) aronia berries
2/3 cup sugar
1/8 tsp nutmeg
1 1/2 Tbsp flour

Topping:
3/4 cup flour
1/4 tsp salt
3/8 tsp baking soda
3/8 tsp baking powder
3 Tbsp butter or margarine
1 egg, beaten
3 Tbsp buttermilk (or let set 3 Tbsp milk mixed with 1/2 tsp vinegar)

Butter deep 1 1/4-quart baking dish. In medium-sized bowl, mix all but topping ingredients. Place in baking dish. Distribute berries evenly. For topping, cut butter or margarine into dry ingredients. Add beaten egg. Add buttermilk; cut with fork. Cover fruit without flattening topping.

Bake at 425 for 10 minutes. Reduce heat to 350 for about 35 minutes, until fruit is tender and topping is brown.

Aronia Apple Pudding Cake

1 cup Coldbrook Farm frozen (IQF) aronia berries
2 cups apples, peeled and sliced
3/4 cup sugar
1/4 tsp cinnamon
1 tsp lemon juice
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 Tbsp butter or margarine
1 egg, beaten
1/4 cup milk

In saucepan over medium heat, cook  aronia, apples, cinnamon, sugar, lemon juice and a dash of water until tender. Don’t let liquid evaporate. Cool to room temperature.

Meanwhile, blend in mixing bowl flour, sugar, baking powder and salt. In this order, mix in thoroughly butter or margarine, beaten egg and milk. Turn pudding into buttered casserole. Drop batter onto it by tablespoonful.

Cover and bake at 450 20 to 25 minutes, or until cake is brown. Serve as is or with whipped cream.
 

CherryAroniaCobbler

2 1/4 cups frozen (IQF) red pie cherries
3/4 cup Coldbrook Farm frozen (IQF) aronia berries
2/3 cup sugar
1 1/2 Tbsp flour

Topping:
3/4 cup flour
1/4 tsp salt
3/8 tsp baking soda
3/8 tsp baking powder
3 Tbsp butter or margarine
1 egg, beaten
3 Tbsp buttermilk (or let set 3 Tbsp milk mixed with 1/2 tsp vinegar)

Butter deep 1 1/4-quart baking dish. In medium-sized bowl, mix all but topping ingredients. Place in baking dish. Distribute berries evenly. For topping, cut butter or margarine into dry ingredients. Add beaten egg. Add buttermilk; cut with fork. Cover fruit without flattening topping.

Bake at 425 for 10 minutes. Reduce heat to 350 for about 35 minutes, until fruit is tender and topping is brown.

ChocAronia Smoothie

8 oz. chocolate mousse yogurt
4 oz. orange yogurt (light)
1/4 cup low-fat milk
1/8 tsp cinnamon
1/4 cup Coldbrook Farm frozen (IQF) aronia berries
1/4 cup frozen raspberries
 

ChocArionia Smoothie

Place ingredients in blender in above order.

Blend and enjoy.

 

Rich Apricot Crisp

2 Tbsp butter or margarine
1 cup Coldbrook Farm frozen (IQF) aronia berries
2 cups apricots, chopped
2/3 cup sugar
1/2 tsp cinnamon
1 tsp lemon juice

Topping:
3/8 cup flour
1/2 stick butter or margarine, softened
3/4 cup oats
1/4 cup brown sugar

Butter a small, deep baking dish. In medium-sized saucepan, melt 2 Tbsp butter or margarine. Add aronia, sugar, nutmeg and lemon juice. Heat until juices flow. Fold in apricots. Pour into baking dish.

Prepare topping in small mixing bowl. Cut butter in flour, oats and brown sugar. Drop loosely on fruit mixture. Bake at 350 for about 40 to 45 minutes, until fruit is tender and crisp is brown.
   
     


2014 Coldbrook Farm, Inc.