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?

Aronia is tart. Sweeten to taste. Combining fruits with aronia berries creates other tones and shades of flavors. An array of fruits blend with aronia.

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.

Allow flavors to blend by refrigerating overnight or longer.
 

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. Sprinkle 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. Add 2/3 cup water. Simmer three minutes. Pour in sugar; stir. Mix 1/3 cup 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.
 

CherryAronia Cobbler

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.

 

Aronia Berries  

Aronia Berries 

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.







Berries

Baked PlumAronia Trifle

1/2 cup aronia berries
1 1/2 tsp butter or margarine
1/4 cup sugar
1/2 tsp cinnamon
1 1/4 tsp lemon juice
3 Tbsp flour
1 1/2 cups plums, halved
3 Tbsp butter or margarine
1/4 cup sugar
1 cup flour
1/4 tsp salt
1 tsp baking powder
1/2 cup milk
3/4 cup sugar
1/8 tsp salt
2 Tbsp flour

In a saucepan, combine, stir and melt first 5 ingredients. Stir in and heat aronia berries, sugar and lemon juice. When juice flows, stir in flour. Cool to room temperature. 

Butter 8" sq. pan. Spread plums and cooled berries evenly in pan. Cream butter or margarine and 1/4 cup sugar. Blend 1 cup flour, 1/4 tsp salt and 1 tsp baking powder; add alternately with milk to creamed mixture. Spread over fruit.

Combine and sprinkle over mixture 3/4 cup sugar, 1/8 tsp salt and 2 Tbsp flour. Pour 1 cup boiling water over all. Bake at 375° about 45 minutes, or until the top begins to brown. Cool and cut into squares. If desired, top with whipped cream, coconut and chocolate shavings.
 

Honey CinnAronia Cheesecake

9" pastry, unbaked
2 8-oz. pkg. low-fat cream cheese, softened
1/4 cup sugar
1 1/2 tsp ground cinnamon
2/3 cup honey
4 eggs
1 cup Coldbrook Farm frozen (IQF) aronia berries, thawed 

In large mixing bowl, beat cream cheese, sugar and cinnamon. Gradually add honey and beat until smooth. Add eggs and beat until just blended. Fold in aronia berries. Pour into pastry. Bake at 350° until set and slightly browned, about 40-50 min. Cool and refrigerate 4 hours before serving.

 

Aronia Juice

8 to 10 lbs. Coldbrook Farm frozen (IQF) aronia berries
sugar or other sweetener (optional) 

Place aronia berries in a large cooking kettle. Add water without covering the berries. Simmer an hour or more until it becomes juice. Toss the berries. Sweeten, if necessary. 

Variations: Add juice from raspberries (seeded) or pears.

Aronia Syrup

3 c. sugar
2 c. aronia juice

Combine, simmer and stir frequently for 15 minutes or until the mixture reaches the desired thickness.

Serve as a glaze on poultry or pork; cheesecake; as a topping for ice cream, waffles, pancakes or French toast; or in milkshakes.
 

Fried Noodles with PeanutAronia Sauce

2 pkg. instant ramen noodles
2 tsp Canola
2 tsp ginger
1/4 cup peanut butter
2/3 cup milk
2 tsp honey
2 Tbsp lemon juice
1 cup Coldbrook Farm frozen (IQF) aronia berries, thawed
1 Tbsp Canola
1/2 cup carrots, slivered
1 cup cabbage, thinly sliced
1/2 can water chestnuts
1 flavor packet (from instant noodles)
onion salt to taste
pepper to taste
poultry, beef, pork or seafood, cooked and sliced or cubed
mandarin oranges, optional

Boil noodles for 3 minutes. Prepare sauce in another pan. Mix thoroughly and cook next 7 ingredients at medium-low heat. Simmer on low 10-15 minutes. Stir occasionally and thin with additional milk if sauce becomes too thick. Keep warm. 

Heat Canola on high in frying pan. Toss in carrots and cabbage. Stir fry for 1 minute. Sprinkle 1 flavor packet from ramen noodles, onion salt and pepper. Lower heat slightly. Add drained noodles and water chestnuts, and meat or seafood. Continue stir-frying until warmed through. If desired, stir in mandarin oranges; heat lightly. Serve with sauce on top. 

Variations: Omit onion salt and incorporate sautéed onions. Season with curry powder and soy sauce. Replace black pepper with cayenne pepper.












Noodles and Aronia Berries
 
     


© 2014 / 2015 Coldbrook Farm, Inc.