Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, July 7, 1993 TAG: 9309020331
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Long
Berry season - like summer - often seems too short (from now through the end of August for blacks and blues and raspberries through the end of October). The berries themselves - also like summer - are sweet and to be savored.
This group of delightful desserts uses berries at their best. Mix, match and interchange types to add color, texture and flavor interest. And don't forget to freeze up a few batches for later. To learn how, try DowBrands' free, 48-page booklet, "Freeze It! Home Freezing Made Easy." Request it c/o Ziploc Freezer Bags, Department #3900-SH, P. O. Box 78980, New Augusta, In. 46278. Then, savor your berries now and enjoy them again, even when the season and summer are gone.
Warm raspberry muffin shortcake
2 tablespoons butter
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
2 teaspoons poppy seeds
1 egg, lightly beaten
1/3 cup heavy cream
1 teaspoon vanilla
1/2 cup premium branded raspberries
Unsweetened whipped cream
Raspberries in raspberry jelly (optional)
Melt butter and cook one minute until it becomes a light, nutty brown color. Set aside. In large bowl, sift together flour, sugar, baking powder, salt and mace. Stir in poppy seeds and set aside.
Combine melted butter, egg, cream and vanilla. Add to flour mixture and stir gently until dry ingredients are just moistened. Add raspberries and finish stirring with a few more strokes.
Spoon the batter into six 23/4-inch nonstick or paper-lined muffin tins. Bake at 400 F approximately 20 minutes.
Gently cut each warm muffin in half horizontally. Place one bottom half on each serving plate. Top with berries, whipped cream and top half of muffin. Serve immediately with warm raspberries in raspberry Jelly, if desired.
Makes 6 servings
Raspberries in raspberry jelly 1 1/3 cups raspberries
6 tablespoons seedless red raspberry jam
1/2 lemon, juiced
In small saucepan, heat jam over low heat, stirring constantly until it is smooth and hot. Add the raspberries. Immediately remove pan from heat and toss berries briefly to coat. Add lemon juice and serve immediately over
raspberry muffin shortcake, ice cream, cake, pudding or use in cream puffs or crepes.
Strawberry saute
3 tablespoons butter
1/4 cup coarsely chopped walnuts
3 tablespoons dark brown sugar
2 cups strawberries, halved or quartered
3 tablespoons grated semi-sweet chocolate
1/4 cup crumbled cookies
In medium skillet, melt butter until bubbly. Add walnuts; cook and stir briefly, just until nuts begin to color. Add brown sugar and stir for less than 30 seconds. Remove pan from heat. Add strawberries and chocolate. Quickly stir to coat berries and melt chocolate. Spoon over ice cream, custard pie or angel food cake. Sprinkle with crumbled cookies.
Makes four servings.
Toasted cinnamon pound cake with strawberry and raspberry compote
1 tablespoon sugar
1/4 cup dry red wine
2 tablespoons water
2 strips lemon peel
2 whole cloves
1 cup strawberries, sliced
1/2 cup raspberries
1 tablespoon butter
4 slices (3/4-inch each) pound cake
2 teaspoons sugar
1/8 teaspoon cinnamon
4 small scoops ice cream or sherbet
In small nonaluminum saucepan, combine sugar, wine, water, lemon peel and cloves.
Bring to boil; reduce heat and simmer about 10 minutes. Cool.
In medium bowl, combine strawberries and raspberries. Strain cooled liquid over berries. Allow to stand at room temperature for at least 30 minutes or refrigerate several hours or overnight.
Just before serving, spread butter on one side of each pound cake slice. Combine sugar and cinnamon and sprinkle over buttered slices. Place slices in very hot toaster oven for several minutes or until brown.
Place each toasted slice on plate. Spoon compote over and around pound cake and top with scoop of ice cream.
Makes four servings.
Angel hair pasta with strawberry and brown sugar sauce
1 cup thinly sliced strawberries
1/3 cup dark brown sugar, divided
1/3 cup heavy cream
4 ounces angel hair pasta
2 tablespoons chopped, toasted hazelnuts
In small bowl, toss strawberries and 1 tablespoon brown sugar. Cover and set aside.
In medium saucepan, combine cream and remaining brown sugar. Bring to boil, stirring constantly. Reduce heat and simmer several minutes or until sugar is dissolved and cream is light brown in color and smooth in consistency. Remove from heat.
Meanwhile, cook pasta according to package directions, omitting salt. Drain very well. Return saucepan to heat, add pasta and toss until thoroughly coated and heated.
Place pasta in serving bowl or in individual dishes. Spoon strawberries and juices over pasta. Sprinkle with chopped nuts. Serve immediately.
Makes four servings.
From Driscoll Strawberry Associates Inc.
Fresh berry terrine
2 packages (3 ounces each) ladyfingers
1 package (8 ounces) cream cheese
13/4 cups milk
1 package (4-serving size) instant vanilla pudding & pie filling mix
1 container (8 ounces) frozen whipped topping, thawed
1 cup fresh blueberries, raspberries or sliced strawberries
Additional fresh berries for garnish
Line bottom and sides of 9- x 5-inch loaf pan with wax paper. Line bottom and sides with ladyfinger halves, split sides up; set aside.
In large mixer bowl, beat cream cheese until smooth and fluffy. Gradually add 1 cup of the milk, beating well after each addition. Add remaining milk and pudding mix, beating one to two minutes or until mixture begins to thicken.
Fold in 11/2 cups of the whipped topping.
Pour half of pudding mixture into ladyfinger-lined pan. Top with berries and remaining pudding mixture. Gently press additional ladyfinger halves, split sides down, onto top. Cover and refrigerate several hours or overnight.
Invert onto large serving plate. Garnish with remaining whipped topping and additional fresh berries just before serving.
Makes eight to 10 servings
From Specialty Bakers, The Ladyfinger Specialist
Mapley shortcake with berries
2 cups sliced strawberries (or, use 1 cup sliced strawberries and 1 cup blueberries).
1/2 cup maple syrup, divided
1 cup whipping cream
4 individual sponge cake shells
Mix strawberries and 3 tablespoons of the syrup in a small bowl; toss to coat well. Cover. Refrigerate at least two hours.
Beat cream and 1/4 cup of the syrup in medium bowl with electric mixer on medium speed until soft peaks form.
Lightly brush cake shells with remaining tablespoon of syrup. Top with berries and whipped cream.
Makes four servings
From Log Cabin Syrup
by CNB