From “Martha Stewart’s New Pies and Tarts.” This simple, berry-topped tart sports a coconut crust that is both chewy and crispy, a pudding-like vanilla-almond filling and mounds of fresh fruit. For the crust: 2 cups unsweetened shredded coconut 1/2 cup sugar 2 large eggs, separated 1 tablespoon vanilla extract 1/4 teaspoon salt For the filling: … Continue Reading →
From Chef Jim LaPerriere, a Saugatuck-based personal executive chef. This sweet, tangy dipping sauce goes well with meats, cheeses and vegetables; try it as a glaze for barbecued pork tenderloin. 2 cups blueberries 1 teaspoon chopped garlic, about 1 clove 1 small shallot, minced 6 tablespoons brown sugar 1/4 cup apple cider vinegar 1 tablespoon … Continue Reading →
The sweet heat from this salsa complements grilled fish or chicken. A dash of hot sauce increases its heat. Adapted from Thompson’s “Very Blueberry” (Celestial Arts, $5.95). 1 cup blueberries, coarsely chopped 1/2 red bell pepper, stem removed, seeded and diced 1 jalapeno or serrano chile pepper, seeded and minced 2 tablespoons minced cilantro 2 … Continue Reading →