Boysenberry Festival

Going to the Boysenberry Festival at Knotts Berry Farm is a family tradition. I figured I'd bring the boysenberry festival to us. Here are my recreations of some of my favorite recipes of boysenberry festivals past offerings. 

I know making all of these recipes in one day is kind of ridiculous and that is why we made our boysenberry festival last the whole weekend. Friday night, Saturday, Sunday, and Monday were filled with the deliciousness below and we have no regrets. I honestly could have spread these throughout the month but I couldn't be bothered. The life of a food blogger is not an easy one I tell you.😊 

Let's get started!!

Boysenberry BBQ Wings Printable Recipe

3 lbs. Chicken Wings or Ribs 

1 1/2 Cups All Purpose Flour

2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Smoked Paprika

1 Tsp. Paprika

1 Tsp. Chili Powder

1 Tsp. Italian Seasoning

Vegetable Oil for frying

Boysenberry BBQ Sauce

1/2 Cup Boysenberry Jam

1 Cup Ketchup

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Worcestershire Sauce

1 Tbsp. Mustard

1/2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

1/2 Tsp. Red Pepper Flakes

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Italian Seasoning

In a small bowl combine the flour with all of your seasonings together. Dredge your chicken into the flour.

In a Dutch Oven add in enough oil to come up 1 inch up the sides of the pot. Bring the oil up to 350 degrees Fahrenheit. 

Fry the wings in batches. Fry for 12-15 minutes. Remove from oil and drain on a paper towel lined rack.

While the wings are cooking make your BBQ sauce. In a medium sauce pan add in the boysenberry jam, ketchup, apple cider vinegar, Worcestershire sauce, mustard, salt, pepper, red pepper flakes, garlic powder, onion powder, Italian seasoning, and bring up to a simmer. Let it continue to simmer for 10 minutes. Remove from heat and toss your wings or top your wing with the sauce.

Serve and enjoy.  

Pork Skewers with Boysenberry Chutney Printable Recipe

2 Lbs. Pork, Cut into 1 inch pieces 

1 Tsp. Ground Coriander

1 Tsp. Garlic Powder

1 Tsp. Onion Powder 

1 Tsp. Paprika

1/4 Tsp. Cayenne 

2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

1 Lemon, Zested and Juiced

1/2 Cup Plain Greek Yogurt

2 Tbsp. Olive Oil

Red Onion, thinly sliced

Tomato, thinly sliced

Persian Cucumbers, thinly sliced

Pita, slightly warmed

Boysenberry Chutney 

1/2 Cup Boysenberry Jam

2 Lemons zest and juice

1 Tbsp. Olive Oil

3-4 Cloves of Garlic, minced

1 Shallot, minced

1/2 Tsp. Red Pepper Flakes

2 Serrano Peppers, finely chopped (or sub jalapenos for a milder chutney start with one)

Kosher salt and freshly ground black pepper 

Garlic Sauce

1 Cup Greek Yogurt

1 Lemon, Zested and Juiced

4-5 Cloves of Garlic, minced

Pinch of Kosher Salt and Freshly Ground Black Pepper

In a large bowl, add in the Greek yogurt, olive oil, coriander, garlic powder, onion powder, paprika, cayenne, salt, pepper, lemon zest and juice and mix until well combined. Add in your pork pieces and let marinade to a minimum of 2 hours.

Thread your pork pieces into skewers and then pre-heat your grill. 

In a small bowl combine all of the ingredients for the garlic sauce and set in the fridge until ready to use.

Grill your pork skewers 8-9 minutes on each side or until fully cooked through. Remove from heat and let cool slightly. 

While the skewers are grilling make your chutney.

In a medium sauce pan, add in the olive oil, garlic, shallot, serrano peppers and sauté until the vegetables have slightly softened. About 2 minutes. Add in the Boysenberry jam, lemon juice and zest, red pepper flakes, a pinch of salt and pepper. Simmer for 2-3 minutes and remove from heat and allow to cool completely.

Once your skewers are all done, warm up your pitas, top with one of your skewers, thinly sliced onion, tomatoes, and cucumbers, add a little bit of chutney and garlic sauce and enjoy. OR eat as is.

Boysenberry Chili Meatballs Printable Recipe

1 lb. Ground Beef

1 lb. Spicy Italian Sausage (regular Italian sausage is fine)

1 Cup Breadcrumbs

2 Eggs

1 Tbsp. Worcestershire Sauce

1 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

4-5 Cloves of Garlic, minced

1 Small Red Onion, minced

1 Red Bell Pepper, minced

1 Tbsp. Italian Seasoning

4 Tbsp. Olive Oil

BBQ Sauce Mixture

1 15 Oz. Jar Boysenberry Jam

1 15 Oz. Jar Sweet Red Chili Sauce

1 Tbsp. Worcestershire Sauce

1 Tbsp. Apple Cider Vinegar

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Freshly Ground Black Pepper

In a pan, add in the 1 Tbsp. olive oil, garlic, red onion, red bell pepper, season with a pinch of salt and pepper and sauté for 4-5 minutes. Remove from heat and allow to cool completely.

In a large bowl, add in the ground beef, spicy Italian sausage, breadcrumbs, eggs, Worcestershire sauce, 1 Tsp. Salt, 1 tsp. freshly ground black pepper, Italian seasoning, garlic pepper and onion mixture. Mix until the meatball mixture until well combined.

In a Dutch oven using medium high heat, add in the remaining olive oil and working in batches sear the meatballs on all sides until they are evenly brown and set aside. 

In the same Dutch oven add in all of the ingredients for the sauce mixture and stir. Let it come to a simmer then add the meatballs back in. Let the meatballs continue to simmer in the sauce for another 20-25 minutes or until the meatballs are fully cooked through. Gently stir them every 8-10 minutes. 

Serve and enjoy.

Turkey Burgers with a Boysenberry Jalapeno Relish Printable Recipe

2 Lbs. Ground Turkey

1/2 Tsp. Salt

1 Tsp. Freshly Ground Pepper

1 Tbsp. Worcestershire Sauce 

1 Tbsp. Vegetable Oil

Toppings

Burger Buns, slightly toasted

Mayo

Spinach

Onion, thinly sliced

Tomato, thinly sliced

Provolone Cheese

Relish

1/4 Cup Boysenberry Jam

1/2 lb. Jalapenos, Stems cut off

1/4 Cup Cilantro

2-3 Cloves of Garlic

3 Tbsp. Apple Cider Vinegar

Kosher Salt

In a food processer, add in the jalapenos, cilantro, and garlic and process until finely chopped but not fully purred into a liquid. Move the jalapeno mixture into a small sauce pan and add in the boysenberry jam, apple cider vinegar, and a pinch of salt. Gently cook this mixture on medium heat until it is simmering. Remove from heat an allow to cool completely. 

In a bowl combine the ground turkey, salt, pepper, Worcestershire sauce, and mix until it is well combined. Separate into patties.

In a large skillet add in the oil and allow it to heat up slightly. Cooking in batches. Add in four of the patties and let sear for 3-4 minutes on each side or until fully cooked through. 

Remove from heat and top on a toasted bun, add in your toppings and relish. 

Serve and enjoy.

Boysenberry Lemonade Printable Recipes

1 Cup Freshly Squeezed Lemon Juice

1 Cup Freshly Squeezed Lime Juice

1 Gallon Water

1 Cup Granulated Sugar

1 Cup Frozen Boysenberry, thawed 

1/4 Cup Boysenberry Preserves
4 Cups Ice

In a 2 gallon container mix together all of the ingredients. Stir until well incorporated.

Funnel Cake with Boysenberry Sauce Printable Recipe

2 Eggs
1 1/2 Cups Milk
1/4 Cup Sugar
2 Cups All-Purpose Flour (Sifted)
1 Tsp. Baking Powder
1 Tsp. Vanilla Extract
Pinch of Salt
2 Cups of Vegetable Oil

Vanilla Ice Cream

1 Cup Boysenberry Preserves

1 Lemon

In a mixing bowl, combine the sugar and eggs and mix for a minute then add in your milk and vanilla extract and mix until fully incorporated. 

Add sifted flour, baking powder, and salt into the egg mixture, beat until smooth.

Heat up oil to 350F degrees.

Using a funnel, cover the sprout with your finger and fill with 1/4 cup of batter.

Remove your finger and release the batter into the oil in a spiral, starting in the center and winding out. Fry for a minute or two until golden, turn carefully and fry for another minute. 

Drain on paper towel, dust with powdered sugar, and top with vanilla ice cream and boysenberry sauce and enjoy.

To make your boysenberry sauce, heat up the preserves in a small pot with the juice of 1 lemon and bring it to a simmer. Remove from heat and let cool slightly. Serve and enjoy.

Churros with Boysenberry Lemon Dipping Sauce Printable Recipe

1 Cup Water
1 Tsp. Vanilla Extract
2 Tbsp. Unsalted Butter
1 Tsp. Baking Powder
1 Cup All Purpose Flour (sifted)
1 Egg
Pinch of Salt
1/2 Cup Sugar
1 Tbsp. Cinnamon
Vegetable Oil for frying

1 Cup Boysenberry Preserves

1 Lemon, zested and juiced

Prepare your oil for frying 325 degrees Fahrenheit. 

In a medium saucepan heat up the water, vanilla extract, pinch of salt, and butter. Once this mixture has come to a boil add in your flour and baking powder. Mix very quickly until all of the dough has been formed.

Remove the saucepan from the stove let cool for a minute and add in your egg. Stir vigorously until the egg is fully incorporated. The dough might separate at first but keep stirring or using a hand mixer until the dough is smooth.

Place the dough into a pastry bag fitted with a star shaped tip and pipe out your churros onto a parchment lined baking dish or straight into your oil.

Fry for two to three minutes or until all sides of your churros are golden brown.

Remove from the oil and let the drain slightly in a paper towel lined plate.

Mix together the sugar and cinnamon and roll your churros into the sugar mixture. Serve and Enjoy while still warm.

Boysenberry Sweet Rolls Printable Recipe

Ingredients for the Dough:
1/4 cup Warm Water, about 110 degrees

1 package of Active Dry Yeast
4 Cups of All Purpose Flour

1/4 Cup Sugar

1 tsp. Sugar (for the yeast)

1 tsp. Salt

1 Egg

1 Tsp. Vanilla Extract

1/2 cup Unsalted Butter, melted

3/4 cup Milk

Ingredients for the Filling:

Boysenberry Preserves 

Ingredients for the Glaze:

1/4 Cup. Cream Cheese, Softened

1 1/4 Cup Powdered Sugar

1 Tsp. Vanilla Extract

4-5 Tbsp. Milk

Directions 

In a small bowl combine the warm water, 1 tsp. sugar, and yeast. Set aside and let proof. You should be able to tell once the yeast is ready, as it starts to foam.

Using your standing mixer with the dough hook attached, in the bowl, add the flour, salt, sugar, milk, egg, melted butter, vanilla extract, and proofed yeast. Turn on your mixer to medium speed and kneed for 3-4 minutes or until the dough comes together. (This can be done by hand just mix together all of your ingredients with a wooded spoon, then start kneading by hand until the dough comes together about 8-10 minutes)

Add your dough to a greased bowl and cover with plastic wrap or a lint free kitchen towel and let rise for 1-2 hours.

Grease a 9x13 inch baking pan and set aside.

Dump out the dough onto a floured surface and roll out your dough into a 16x8 inch rectangle. Spread your boysenberry preserves evenly over the top.

Roll your dough onto itself making sure to keep the filling inside and seal the edges. Cut your dough into 16 even rolls and place 12 of them  in you 9x13 inch pan. (You can freeze the leftover rolls or bake in a separate greased baking dish.)

Cover the rolls with plastic wrap or a lint free kitchen towel and let rise for half an hour.

Pre-heat your oven to 350 degrees and bake the rolls for 25-30 minutes or until golden brown on top. Let cool and glaze.

For the glaze, combine the cream cheese and powdered sugar in a bowl and slowly drizzle in the milk one tablespoon at a time. Until you reach your desired consistency. Drizzle over the rolls, serve, and enjoy!!

Boysenberry Cheesecake Printable Recipe

Crust

2 Cups Graham Crackers Crumbs

1/2 Tsp. Ground Cinnamon

1 Stick Unsalted Butter, melted

Filling

2 8oz. Packages Cream Cheese, softened

3 Eggs

1 Cup Granulated Sugar

1 Pint Sour Cream

1 Lemon, Zested

1 Tsp. Vanilla Extract

1/2 Cup Boysenberry Preserves

1/2 Tsp. Kosher Salt

Preheat the oven to 325 degrees Fahrenheit and position a rack in the center of the over.

Brush a 10-inch springform pan with a little bit of the melted butter, Stir in the remaining butter with the graham cracker crumbs, 1/4 cup sugar, pumpkin pie spice, and a pinch of salt in a bowl. 
Press the crumb mixture into the bottom an up the sides of the springform pan, packing it tightly and evenly. Bake for 15-20 minutes. Remove from the oven and cool on a rack. Once cooled, warp the outside of the springform pan with heavy duty aluminum foil and place inside a roasting pan.

Bring a medium pot of water to a boil.

Meanwhile, beat the cream cheese with an electric mixer until smooth. Add in the sugar and beat until light, making sure to scrape down the sides of the bowl and the beaters as needed.

Add in the Sour Cream and mix, lemon zest and juice, eggs, vanilla extract, salt, and beat until combined. Pour into the cooled crust. Dollop the boysenberry preserves over the batter and using a knife gently swirl it into the batter. 

Place the roasting pan in the oven, and pour the boiling water into the roasting pan until in is halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 45 minutes, at this point the center of the cheesecake will still be loose don't worry. Turn off the oven and slightly open the door of the oven.

 

Leave the cheesecake in the oven for 1 more hour then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. Top with a dollop of whipped cream on each slice and sprinkle with the toasted pecans.
Serve and enjoy!!

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If you tried any of my recipes let me know what you thought of them. Take a picture of your creations and tag me on Instagram. Also after this week I'm going on a healthy food binge so small portions of what I make for the blog along with a large side salad.

What is your favorite healthy foods to eat? I love salads but we can always use variety in our lives.