Grazing with Gary

Three berry good recipes

By: Gary Gilligan
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This weekend the BerryFest is being held @ The Grounds in Roseville. This is Placer County’s first food festival of the year. Local strawberry farmers will be selling baskets and flats of the sweet red fruit. Food vendors will be offering everything topped with berries. It is a great festival to check out and take mom for the pancake breakfast to start her special day. Get out and explore what we have to offer in Placer County, support local events or they will go away.

Now today’s recipes are some favorite ones of mine. The strawberry soup comes from my first restaurant job in Auburn, E & G’s Cuisine.  Please follow Grazing with Gary on Facebook.


Cold Strawberry Soup

  • 2 quarts ripe strawberries
  • juice of 1/2 lemon
  • 1 ½  cups water
  • 1 ½ cups orange Juice
  • ½  cup sugar
  • 3/4 cup tapioca
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • fresh mint for serving (optional)


  1. Clean and crush strawberries in a food processor. In a saucepan over medium heat bring to boil the water, orange juice, sugar and lemon juice. Add tapioca and cook gently for 10-15 minutes. Add vanilla and strawberries. Remove from heat and add the buttermilk. Chill thoroughly and serve cold as a first course with fresh mint.


Berry Cobbler

  • 1 cup all–purpose flour
  • 2 teaspoons baking powder
  • ¾ cup white sugar
  • ¾ cup milk
  • ¼ cup butter
  • 2 cups fresh berries


  1. Preheat oven to 325 degrees. Melt butter in a 9-by-9-inch baking dish.
  2. Blend together flour, baking powder, sugar, and milk.
  3. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.


Fruit tart

  • 1 sheet frozen pastry (1/2 the package), thawed
  • 1 package Jello white chocolate instant pudding
  • 1 cup cold milk
  • 1 cup thawed Cool Whip topping
  • 1 ounce Baker’s white chocolate
  • 1 can mandarin oranges, drained
  • 1 kiwi, peeled, cut lengthwise in half then sliced crosswise
  • 1 basket of strawberries, washed, stemmed and cut in half
  • 1 basket blackberries, washed and pat dry
  • 3 tablespoons apricot preserves
  • 2 teaspoons water


  1. Heat oven to 400 degrees.
  2. Unroll pastry on baking sheet. Fold over edges of pastry to form half-inch rim; press firmly to base to seal. Prick pastry sheet with fork. Bake 10 to 15 minutes or until puffed and golden brown. Cool completely. Place on tray.
  3. Beat pudding mix and milk in large bowl with whisk 2 minutes. Stir in Cool Whip; spread onto pastry.
  4. Melt chocolate as directed on package. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with chocolate. Let stand until chocolate is firm.