Tofu Chocolate Pudding

This recipe has evolved so much in the past 6 years that it now deserves its own post.

I often omit the cinnamon and chili powder and sometime sprinkle cinnamon on top of the pudding before serving, especially if it follows a Mexican dinner. Or for a special occasion, garnish with a few raspberries.

For the original recipe and other variations see: Vegan Mexican Chocolate Pudding

In a small saucepan combine:

    1/4 c sugar

    1/4 c water

Bring to a boil and stir until sugar is dissolved. Remove from heat.

In the bowl of a food processor place:

    4 oz toasted hazelnuts or toasted almonds

Process until the nuts are finely ground. Then add:

    16 oz silken tofu   

In a glass container microwave until melted (I use a one cup measuring cup and microwave in two 3 oz batches) and then add to the food processor bowl:

     6 oz dark chocolate (I use 365 Dark Chocolate Baking Chunks)

Pour the sugar-water mixture into the container that held the chocolate, and scrape to free most of the remaining chocolate before adding to the food processor bowl.

Then add:

    1 t vanilla extract if using hazelnuts 

    OR 1 t almond extract if using almonds

    1 1/2 t cinnamon (optional/to taste)

    1/2 t chipolte chili powder (optional/to taste)

Blend throughly, stopping the food processor to scrape the sides of the bowl at least once, then either spoon the mixture into a quart container or distribute (~3.7 oz/serving) into individual dishes. Cover and refrigerate for at least an hour before serving.

Revised 4/6/24 - photos added

 

Almond Macaroons

This year I was very careful to halve the nuts and sugar to make half of a recipe of Almond Paste to use for my Cranberry Stollen. Then I got to the egg, and, whoops, in went the whole egg white. Rather than waste what was in the food processor bowl, I added more nuts and sugar to make a full recipe of Almond Paste.  I figured I'd find a use for the extra paste after Christmas.  The first thought that came to mind was macaroons. I found a couple of recipes on-line that looked promising.    Actually not recipes, photos of ingredients and cookies but no quantities or baking temperatures or times. Minimal help. Then  I went to my trusty New York Times Cookbook (1950-1960 recipes from the NYT). Typical of that era, the recipe contained lots of sugar and correspondingly called for "3 egg whites, approximately" - "Use only enough egg white to make a soft 'dough' that will hold its shape when dropped from a spoon." Interestingly, one of the on-line recipes that gave only the quantity of egg whites warned, " Two large egg whites should weigh 60 grams. Using more or less will change the texture and spreading of the cookie. For best results measure the egg whites."  I reduced the sugar from one cup to one-quarter cup and used a small egg white (25 g).  I did not use any vanilla or almond extract as called for in some recipes I reviewed. I was delighted with the results (crispy on the outside, chewy on the inside),  as were two of my"testers".  The third "tester" weighed in at "pretty good!" but no comment for improvement other than probably making Nut Puffs instead.  The macaroons, however, have no egg yolks or butter!

In a food processor bowl fitted with a steel blade combine:

1/2 pound almond paste, cut in small chunks

1/4 c sugar

White from a small egg (25 grams)

Pulse until well blended. Remove from bowl and shape into small balls about 20 g each.  Place on a non-stick cookie sheet and bake at 350 degrees F/300 degrees F convection oven for approximately 20 minutes. Makes about a dozen cookies. Scale accordingly.

Revised 1/5/2025                                                                                                                                                                                                                

Almond Paste

 

At the height of the pandemic I could not get almond paste for my Christmas 2020 Cranberry Stollen at the curb-side delivery stores I shopped, so I made my own. So easy! I have been  doing it since.

(photos are for half recipe)

In a food processor bowl fitted with a steel blade combine:

1 1/2 whole blanched almonds

1/2 c powdered sugar

Mix until the nuts are very finely ground (but not almond butter!), stopping periodically to scrape the sides of the bowl.

Then add:

1 c powdered sugar

Pulse until the sugar and nut-sugar mixture are blended.

Then add:

l large egg white

1/2 t almond extract

Process until the mixture forms a clump. break up clump and mix once more until another clump forms. Remove mixture from bowl and form 2 logs, approximately 8 ounces each.

T

Carrot Cupcakes

I was having a party for Tokio's birthday and asked Chris, in jest, if Tokio, who loves carrots, would like a carrot cake. Chris replied, independently looking at the Smitten Kitchen recipe I was considering, she (he!) would love one! The recipe that follows is loosely based on this recipe. The SK recipe calls for 3 cups of grated carrots but does not specify loose or packed. Unpacked a cup weights approximately 3.9 ounces, packed, 4.9. I give weights for carrots along with flour and sugar.

Per SK suggestion, I did grate the carrots by hand. Planning on having hummus and carrots as an hors d'oeuvre, I saved my knuckles and one end of the carrot to use for carrot sticks.

Preheat oven to 350 degrees F. Line 24 cupcake molds with papers, or butter and flour them. Whisk in a small bowl until well blended: 

      10.5 oz flour

      2 t baking soda

      1/2 t salt (I omit)

      2 t ground cinnamon

      1 t ground ginger

Whisk in a large bowl until well blended: 

       14 oz sugar

       1 1/4 c canola oil

       4 eggs, 1 at a time breaking into a small dish first.

Add flour mixture to the wet mixture and whisk until well blended

\

Add and mix until well blended: 

        12.5 oz grated carrots

        1 c coarsely chopped walnuts 

        1 c raisins.

Distribute batter among the 24 cups. Bake for 14 - 18 minutes or until a small metal skewer inserted into the center of a cupcake comes out clean.

MAPLE CREAM CHEESE FROSTING 

SK does a piped frosting that puts a lot of frosting on each cupcake. I planned on a more modest amount of less sweet frosting and modified the recipe accordingly. Because I cut down on the sugar but not the maple syrup or butter the frosting is not as firm and would probably not lend itself to piping. If you like things on the sweet side you may want to increase the sugar up to 1 1/2 c per the SK proportions. No raw eggs, so taste and adjust accordingly!

 Mix together in a stand mixer or a food processor (my choice):

    12 oz cream cheese, softened 

    6 T unsalted butter, room temperature

    1 c confectioners sugar

    3 T maple syrup

When blended smooth, frost the cooled cupcakes .If desired, decorate with carrot shapes or grated carrots. (If I make some cupcakes with raisins and some without. I put a carrot decoration on top on the ones with raisins.) 

Revised 13 April 2024: reduced sugar

Henry's Chocolate Chip Birthday Cake

When it comes to birthday cakes Henry has a mind of his own.  Well, exccept for his first birthday when he got the default Portland birthday cake, a chocolate cake with raspberry filling and chocolate ganache frosting from Ken's. For his second birthday, Henry requested one of Chris's apple pies, and for his third, Blueberry Cobbler.  His fourth birthday request (hard to believe that was 9 months ago!) was more complicated, he wanted a chocolate chip cake. Not one of the traditional family birthday cakes, hence no recipe. After looking at several recipes on line Alex chose one from Love and Duck Fat. If Henry continues with his current cake request pattern this cake will not be requested again.....but should it be at some much later date, the basics of the recipe, with some modifications, follow:

Make the cake

Preheat oven to 350 degrees F

Butter two 9-inch cake pans. Line pans with parchment paper and butter parchment paper.

Sift together into a medium bowl:

16.9 oz (4c + 2T) flour
2 t baking powder
1 1/2 t baking soda

1 t salt

In the large bowl of an electric mixer, place:

8 oz butter, cut in small chunks
14.1 oz (2 c) sugar

Cream at medium speed until light and fluffy then reduce to low speed and add incrementally:

2 t vanilla extract
4 eggs

When these ingredients are well beaten into the mix, slowly add

2 c buttermilk*

Then continuing on slow speed, gradually add the flour mixture, scraping down the sides of the bowl while adding.  Mix just until the flour is completely blended.  Remove bowl from the mixer stand and fold in by hand:

1 1/2 - 2 c semi-sweet chocolate chips

Divide the batter between the two cake pans and gently tap pans to remove any air bubbles. Bake 35 to 40 minutes or until a small skewer inserted in the cake comes out free of batter. Cake should be golden brown.

Cool in pan for 10-15 minutes then remove to a rack.Cool completely before frosting.

* In lieu of buttermilk, mix 2 T vinegar with enough milk to measure 2 c and let sit five minutes before using.

Make the frosting

In a medium mixing bowl, combine:

6 oz unsweetened chocolate
5 oz butter, cut in small chunks
1 1/2 t vanilla extract

In a heavy saucepan bring to a simmer

1 1/3 c heavy cream
7 oz (1 c) sugar

Reduce heat to low and stir, about 6 minutes until the sugar melts completely and the mixture slightly thickens.

Pour the hot sugar cream mixture on top of the chocolate-butter mixture. Cool to room temperature while stirring occasionally

Put the bowl with the cream -  chocolate mixture inside a larger bowl which has a layer of ice cubes on the bottom. Using a stand or upright mixer, beat the mixture until it is thick and glossy, scraping down to sides of the bowl frequently so that the mixture is fully mixed.

Frost the top of the lower layer then place the second layer on top. Frost the top and the sides of the cake.  Decorate the top as desired with chocolate chips.  Alex placed a circle of chocolate chips around the perimiter with birthday decorations in the center and served the cake on the same wooden plate that had held her and Dan's wedding cake.

Moogie's Plum Pudding

Last winter a friend of Mom's asked me for Mom's Plum Pudding recipe.  It took a fair amount of digging through her recipe books and folders but finally I came upon a "xeroxed" recipe - a vintage copy where the print gradually vanishes as if written with disapearing ink. Most all of it was still, though faint, readable. By then it was early spring and hardly the time to post a winter holiday recipe. I probably won't make this since  Christmas Pudding is not as popular at our house now that Chris has taken over making holiday desserts, but given this blog is mainly for family this recipe, a medieval dessert cooked in a microwave oven,  deserves to be included.

I'm pretty sure this recipe contains the most ingredients of any recipe on this blog.  It also makes a huge amount. As I recall, Mom made a few smaller puddings for gifts, served some pudding at Christmas and took some to a New Year's Eve gathering she and Dad attended for many years.  I'd definately consider halving or even quartering the recipe though a partial recipe would probably result in lots of leftover ingredients.

"Recipe for Plum Pudding makes 4, 4 cup large puddings."

In a large mixing bowl, combine:

"12 oz raisins - or 1/2 lb
8 oz currants - 2/3 box
3 oz lemon peel
8 oz fruitcake fruit
3 oz orange peel
1 c dried bread crumbs
1/2 c apple, grated (1)
1/2 c carrot grated (1)
1/2 c potato (1 small) [assume potato is grated]
3/4 c candied pineapple
1/4 c + 2 TBL butter or 4 oz ground suet (I use butter) (kidney suet)
1 c sliced almonds
4 c flour (sifted)
1 1/2 c sugar
1/2 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1 c brandy
2 c apple cider"

Cover and let sit in a cool place overnight. Next day add

1 c molasses
1 3/4 t soda

"and stir into batter. [Pour batter into? - illegeible, ink vanished! Should the containers be buttered/"greased"? I would butter] any of the following containers:

A 4 cup glass measure [ing cup] makes the traditional high shape. A Pyrex casserole or bowl with a glass in the center makes a ringed shape, or a glass bread pan makes a loaf shape.

Fit 2 layers of brown paper into the bottoms of the molds. Fill molds 2/3 full with the batter.  Cover tightly with plastic wrap to get the steamed effect.

Microwave 10 to 15 minutes until top is almost dry and a toothpick comes out clean. Timing depends on shape and volume of mold. For best results cook one at a time and turn as it bakes.

To Store: [Remove from molds. ]Wrap in brandy soaked cheesecloth then in plastic wrap. Store in a cold place or freeze.

To Serve: Reheat, without unwrapping, in microwave oven 2 - 3 minutes.

Unwrap pudding, place on plate.  Dim lights. Carefully pour warm brandy over the pudding and light.

Serve with brandied hard sauce."


"HARD SAUCE

1/4 c butter
1 c conf[ectioners] sugar
1 t boiling H20
Salt
2 TBL Brandy

Cream together butter and sugar, add boiling H20, salt, Brandy. Beat til smooth and fluffy.

Hard sauce recipe should be triple or 4 times the above to serve with pudding."

Vegan Mexican Chocolate Pudding

Yesterday while reading the New York Times I saw a reprint of a Mark Bittman recipe for Mexican Chocolate Tofu Pudding (now called Vegan Chocolate Pudding with Cinnamon and Chile). Reminicent of my favorite Vegan Chocolate Flourless Torte as well as another favorite, Boulder Mexican chocolate ice cream, I decided to give it a try. Besides, it would be a perfect finish for the enchilada lunch I planned to make my Mom tomorrow  Then I reread the recipe, I planned to use really good bittersweet chocolate which I eat right out of the bag and tofu isn't really bitter, why so much sugar? I cut the sugar and water by a third and the result was just right. Since then I have cut the sugar by two-thirds and the chocolate by at least one quarter. See variations, including FAVORITE VARIATION below.  

In a small pot combine:

1/2 c sugar
1/2 c water

Bring to a boil and stir until sugar is dissolved.

Place in a glass container:

8 oz bittersweet chocolate (the better the quality, the better the pudding)

Microwave for 2-3 minutes, stirring every 30 seconds, until melted. Do not overcook, chocolate will burn in the microwave!

Put the sugar water mix and chocolate a blender or the bowl of a food processor and add:

16 oz silken tofu
1 1/2 t cinnamon
1/2 t chipolte chili powder
1 t vanilla

Puree until smooth.  Divide among 6 ramekins (about 4.5 oz in each) and chill for at least an hour. Before serving (or before chilling), garnish with

chocolate shavings

(A chocolate bar works, but a block of chocolate would provide longer chocolate curls.)

November 2022: First Stonyfield Farm went from nonfat frozen yogurt to whole milk frozen yogurt, now they have stopped production of our go-to dessert. After failing to find a good commercially produced alternative, I've found this is a good replacement. However, since it is not a special occasion dessert, I've modified the recipe:    

VARIATION #1 - LESS CHOCOLATE,  EVEN LESS SUGAR

6 oz bittersweet chocolate

1/4 c sugar

1/4 c water

16 oz silken tofu

1 t vanilla or almond extract 

Chili powder and cinnamon to taste. I usually omit and occasionally top with cinnamon.

I add the tofu first, then then chocolate on top (chocolate less likely to stick to the bowl). I pour the sugar water mixture into the glass measuring cup I melted the chocolate in (after putting chocolate in the food processor) to get the last of the chocolate out.

I often put in the freezer (in a covered container) to chill for an hour before eating then top with a few chocolate chunks (chips) or a few fresh or (mostly thawed) frozen raspberries. This pudding though a tad higher in saturated fat, due to the large amount of chocolate, has no sodium or cholesterol, much less sugar (2 t per serving). and fewer calories than the frozen yogurt.

VARIATION #2 - FEWER CALORIES, LESS SUGAR

Substitute 3 T of cocoa powder for 3 oz of the bittersweet chocolate. Add 1 T cornstarch.

While this saves about 60 calories, 7 g of saturated fat and 4.6 g of sugar per serving, despite the cornstarch, the resulting pudding has less body.

FAVORITE VARIATION

 

In an empty food processor bowl place: 

4 oz toasted hazelnuts or almonds and blend until the nuts are finely ground

Use vanilla extract if using hazelnuts, almond extract if using almonds. Chili powder and cinnamon to taste. I usually omit both but occasionally top with a dusting of cinnamon, especially after a Mexican dinner.

Proceed with the original recipe.  When well blended divide into eight ~3.7 oz servings (rather than six 4 oz servings) or spoon into a quart container and refigerate until serving.

A 3.7 oz serving:  235 calories with hazelnuts, 3.3 g sat fat, 13.01 g sugar, 5.82 g protein. (154 calories without nuts).

Reviewed 5/17/17

Revised 11/21/22

Revised 2/10/24

Best Ever Strawberry Rhubarb Pie/Strawberry Rhubarb (Ginger) Crisp

A pair of revised recipes just in time for the beginning of the local rhubarb season.  Time to dig the last of the sliced strawberries out of the freezer and enjoy these better than ever treats..

Two of the earliest posts on this blog were Strawberry Rhubarb Pie, a family recipe, and Strawberry Rhubarb (Ginger) Crisp.  Awesome desserts but alas they "puddled".  I tried cornstarch instead or in addition to flour but the resulting texture was gummy so I resigned myself to a pie that was going to puddle.  However, last week before making my brother's favorite birthday "cake", a Strawberry Rhubarb Pie, I decided to consult one of my favorite cooking blogs, Smitten Kitchen.  TAPIOCA!!! Deb Perelman was not the source of this idea, she gives others credit for using instant tapioca in pies and, in fact, when I rushed out to get a box of instant tapioca, I found a chart on the back of the box devoted to "Favorite Fruit Pies"*  Just as Ms. Perelman added a new recipe when she discovered tapioca, "Improved Strawberry Rhubarb Pie", I decided this pie is good enough, at least in the opinion of my brother and other birthday guests, to merit a post of its own.  It does not puddle and the texture is great!

BEST EVER STRAWBERRY RHUBARB PIE

I did not link to the old recipe, with instructions to delete the flour and add 1/4 cup of instant tapioca, because I have slightly adjusted other ingredients and changed the step by step instructions.

Make a double recipe of Pie Crust using the VARIATION instructions. Roll 2 large circles of pastry and with one line a 9" pie plate.

Preheat oven to 350degrees F.

In a large bowl mix together

3 1/2 c  (1- 1/2#) rhubarb, cut in 1/4" pieces
3 1/2 c  (1 #)  strawberries, sliced
5/8 c sugar
1 T lemon juice (optional)
1/2 - 1 t cinnamon

1/4 c instant tapioca

Mix well and let sit for 15 minutes.

Pour mixture into the 9" pastry lined pie plate. Make a top crust. I prefer a lattice rather than a full top crust. Be sure the crust is well sealed at the edges.  Place on a cookie sheet to catch any overflow drippings (though unlike the previous version, this pie will probably not overflow!) and place in the hot oven. Cook for 35 - 40 minutes until crust is nicely browned.

The proof is in the serving dish --- no puddles of juice in the bottom!











BEST EVER STRAWBERRY RHUBARB (GINGER) CRISP

Preheat oven to 350 degrees F

In a large bowl mix together, in the same quantities given for the pie, the fruit, sugar, instant tapioca and other ingredients as well as (optional)

1 T finely minced candied ginger.

Let sit for fifteen minutes, then place in a 10" tart dish.  In same bowl (no need to wash) mix well:

1 T melted butter
2 T brown sugar

Then add:

3 T all-purpose white flour
3/4 c rolled oats

Mix again (mixture should be crumbly) then sprinkle over the fruit.

Bake in 350 degree F oven for 35 - 40 minutes.

Again, the proof is in the serving. Excellent texture and no puddles of fruit juice in the bottom of the serving dish!

Both pie and crisp are good served with vanilla ice cream/non-fat frozen yogurt or ginger ice cream

* Apple 6 cups fruit 2 T instant tapioca
  Blueberry 4 cups fruit 1/4 cup instant tapioca
  Strawberry-Rhubarb 4 cups fruit 1/4 cup instant tapioca

AND if some of this delicious pie or crisp ends up on your white tablecloth or toddler's shirt see Make Strawberry Stains Vanish





Reviewed 6/17/2017

Revised 5/8/25 Clarification

Dan's Birthday Pudding Cake

This blog is full of family favorite birthday cakes. Now that Dan is living near us, we finally got a chance to try his childhood, and still favorite, birthday cake.  This is Alex's adaption of Dan's Mom's recipe. The original recipe calls for Kalua instead of some of the milk. Making a cake for a child, Dan's Mom just used milk.  The chocolate - Heath Bar - whipped cream combination is similar to Heath Bar Cake.

Make the cake

Preheat the oven to 350 degrees F.  Butter the bottom of a 9-inch diameter cake pan, cover the bottom with a circle of parchment paper, then butter the top of the paper.

In a small saucepan or double boiler on the stove or a glass cup/bowl in a microwave* melt:

1 1/2 ounces chopped unsweetened chocolate

Using an electric mixer, cream until smooth:

4 T (one-half stick) unsalted butter, softened

Then gradually add and beat until light and fluffy:

1/2 c sugar

Beat in;

1 egg yolk

Then add

1/2 t vanilla extract

Add the melted chocolate.  Mix well then, to be ready to whip the egg whites in optimum time, remove the wisk from the electric mixture and wash throughly being sure to remove all traces of oil. If the chocolate mixture is in the only mixing bowl that works with the mixer, transfer this mixture to another bowl and wash the mixing bowl well.  In a small bowl combine:

1 cup (4.5 oz) all-purpose flour
1 t baking powder
1/4 t baking soda
1/4 t salt

Add the dry mix to the chocolate mix by hand a little at a time, alternating with:

1/2 c plus 2 T milk

Stir just until smooth.

Beat until it holds soft peaks:

1 egg white

Then fold gently but throughly into the batter using a spatula.  Pour mixture into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool.

Make the pudding

Heat in a double boiler (saucepan or microwave)*

2 oz chopped unsweetened chocolate

In a small saucepan combine:

1/2 c sugar
3 T cornstarch
pinch of salt

Mix together
2 1/2 c whole milk
3 eggs

Stir this mixture into the dry mixture over medium heat. Wisk to eliminate lumps then stir constantly until the mixture thickens, about 10 minutes. Add meltled chocolate and

2 T unsalted butter, softened
1 t vanilla extract

Cool.

Make the pudding cake

Cut the cooled cake into 1 inch chunks.

In a glass bowl, approximately 8 inches in diameter. layer the cake cubes and the pudding.

Top with

whipped cream
crushed Heath Bars

And birthday candles!

* If using a sauce pan, cook over low heat, stirring frequently. If using a double boiler cook over hot, not boiling water, stirring occasionally.  If melting chocolate in a microwave, use high power but in very short intervals 10-15 seconds, stirring after each interval.  This is the easiest way to melt the chocolate but requires diligence to prevent chocolate from burning.

Reviewed 5/11/17

Apple Keam

This recipe is for Henry. Apple Pie/Apples and Ice Cream  = (Apple Keam)

Henry's favorite dessert is Apple Pie, which Chris brings for holidays and occasionally just for dinner. I've begged Chris for the recipe, not that I'll ever be ambitious enough to make it, mostly because I could never successfully match Chris's pie, but just because it is so good.

Most of the time Henry has to settle for my simpler Apple Crisp and Apple Cranberry Crisp or when I'm in a hurry this easy version of "Apple Keam" (rhymes with "team").

It's not just that this is easy to make, it is also pretty healthy. Compared to the alternatives, the sugar is minimal. The sugar is mixed with cinnamon (a lot in this recipe because Henry loves cinnamon - adjust accordingly) and flour to give the apples a "pie filling taste" and to help evenly distribute the small amount of sugar.

Peel, quarter and thinly slice

4 small apples or fewer larger ones (about 1 1/4 pounds total)
If using larger apples, cut slices in half to make them "bite-sized".

Put apples in a medium sized bowl* and toss with
1 t lemon juice

In a small bowl combine:

1 t sugar
1 t ground cinnamon (adjust to your/child's tatse)
1T flour

Mix and add to the apple - lemon juice mixture and toss until well mixed.

Put mixture into a pie plate.

Microwave on high for approximately 4 minutes, stirring every minute, until the apples are soft but not mushy.  Cool and serve plain or with with vanilla/ginger ice cream, or yogurt (apples and cream)!

These are also one of Henry's favorite lunch treats.

* Or to save dishes, mix the apples and lemon juice in the pie plate in which they will be cooked.

28 January 2016: Apple Pie is now a family "Birthday Cake".  This was Henry's "cake" of choice for his second birthday  He joins my brother, who instead of cake, chooses to celebrate his birthday with a Strawberry Rhubarb Pie.








Reviewed 5/17/17

Wineberries

Time to check out the  woods!  For a number of years, (2009 berries at left, 2015 berries below), I have picked a sticky red raspeberry-like berry from the brambles on the west side of our house. Today after picking another heaping quart, I finally decided it would be a good idea to positively identify these wild things. Thank you Wikipedia:

Wineberry "is a perennial plant which bears biennial stems ("canes") from the perennial root system. In its first year, a new stem ("primocane") grows vigorously to its full height of 1-3 m, unbranched, and bearing large pinnateleaves with three or five leaflets; normally it does not produce any flowers. In its second year, the stem ("florocane") does not grow taller, but produces several side shoots, which bear smaller leaves always with three leaflets; the leaves are white underneath.

The flowers are produced in late spring on short, very bristly racemes on the tips of these side shoots, each flower 6–10 mm diameter with five purplish red to pink petals and a bristly calyx. The fruit is orange or red, about 1 cm diameter, edible ...it is not a berry at all, but an aggregate fruit of numerous drupelets around a central core. Ripening occurs from early summer.^[3][4] .

The canes have red glandular hairs. These red hairs give the species its scientific name from the Latin phoenicus meaning red .In addition to seed propagation, new plants are formed from the tips of existing canes touching the ground. They enjoy moist soil and grow near and within wooded areas.

As a fruit develops, it is surrounded by a protective calyx covered in hairs that exude tiny drops of sticky fluid...^[7]"*

Biennial stems,  tips of the canes rooting in the ground, the protective calayx, the red sticky berries,  this plant, which is now boardering on invasive on our property, meets all the criteria of wineberry.  

Over time many of the canes in our woods have died and turned brown. This spring  I  pruned the thicket and got rid of dead cane. This made the picking easier and, I think, the berries more abundant.  

We will enjoy these wineberries, mixed with a few wild blueberries (more favored by the birds so less abundant) and wild blackberrries also found on the same wooded slope. Wineberries are also good as a topping for local peaches which are now in season too.

* Quoted text Wikipedia; all photos Cook's Cache.


Reviewed 9/14/2017