News

Berry healthy sides

BY Nan Yablong, Vera Bradley Foundation Volunteer

Fort Wayne, Indiana (October 1, 2007) — The season of Fall is about us and as we watch the leaves turn, the evenings cool and the days grow shorter, we can take a little more time in the kitchen. Our new recipes feature the fruits and ingredients of the season featuring berries which have been shown anti-cancer fighting properties.

Cranberry Bread

1. Prepare loaf pan by greasing well. Preheat oven to 350 degrees.
2. Sift together flour, sugar, baking powder, baking soda and salt.
3. Cut in shortening until mixture resembles coarse crumbs.
4. Combine orange juice and zest with beaten egg.
5. Pour into dry ingredients all at once, mixing just enough to incorporate dry ingredients.
6. Carefully fold in the chopped cranberries and nuts.
7. Spoon into prepared loaf pan leaving center slightly lower than sides for best baking shape.
8. Bake in preheated oven for one hour. Test for doneness with cake tester. Cool completely on wire rack before wrapping for storage.

Cranberry Orange Salad with Poppy Seed Dressing

1. Combine dressing ingredients and whisk vigorously with a wire whisk. Refrigerate until ready to serve salad.
2. In large salad bowl, place greens of your choice and to with remainder of ingredients.
3. Just before serving drizzle with dressing and toss lightly.
4. Serve with slices of cranberry bread.

Berry Medley Shortcake

1. Combine dry ingredients in large bowl.
2. Cut in butter with fingers until mixture resembles coarse crumbs.
3. Add cream and stir until dough sticks together.
4. Shape into a disk with floured hands on a parchment-lined baking sheet and score into eight wedges.
5. Bake in 400 degree oven until golden brown and set in the center, about 15–18 minutes.
6. Serve with berry medley and fresh whipped cream.

About our featured chef: Nan Yablong has embraced the Vera Bradley Foundation as her special cause because she lost her mother to cancer 22 years ago. She has enthusiastically served on almost every committee in her eleven years as a Classic volunteer. As a graduate of LaRivage French Cooking School in Dartmouth, MA, with a passion for both cooking and baking, she was the perfect choice to help us develop healthy and delicious cancer-fighting recipes.