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Quick & EasyBy Beverly Barbour
The berries are running to market as fast as they canCatch the berries while they are ripe and ready, dripping with sweet juices and flavor. They are so good eaten as is that you don't have to do much to make them a special treat. But, there is nothing in this world so good that it can't be made just a tad better. And berries are more than ready to prove the point. The English Trifle is a good example. We think of this dessert come December but it is even better in June made with fresh raspberries. When made with purchased pound cake and whipped cream (or a substitute), nothing could be simpler, nor better. Raspberry-Lemon TrifleSimple to make--you can do the preparation a day ahead and put it together on party day. Syrup Curd Topping Syrup: Combine sugar, lemon juice and water; bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill. Curd: Whisk eggs, sugar and lemon juice in saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency. Transfer to small bowl. Press plastic wrap onto surface of curd and chill until cold (at least 4 hours or a day ahead). Topping: Combine berries with 1/4 cup sugar in a bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of a 3-quart clear glass bowl (or any pretty bowl) with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup, spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup and curd. Cover and chill overnight. Before serving beat cream and 3 tablespoons sugar, when peaks form spread over trifle. Mound remaining berries in center. Makes 16 servings. Pavlovas (Meringues) with Mixed BerriesThe individual meringues can be made well ahead and kept in an airtight container for a week or longer. 13 large egg whites Preheat oven to 250 F and line two large baking sheets with parchment paper. Swirl whites in a metal bowl set over a saucepan of simmering water until barely warm to the touch. Beat whites with salt in electric mixer (not over the water) until they hold soft peaks. Beat in 2 cups superfine sugar and continue beating until mixture holds stiff, glossy peaks. Stir together the remaining 1/2 cup superfine sugar and cornstarch. Beat into meringue, then beat in vinegar. Spoon 8 mounds of meringue (each about 2-inches high), 1-inch apart on each lined baking sheet. Divide any remaining meringue among mounds. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking until crisp but still soft inside, 1 to 1 1/4 hours total. If meringues are still not crisp after 1 1/4 hours, turn off oven and let meringues cool in oven for 1 hour. Transfer meringues to racks to cool completely (they may stick if completely cooled on paper). To assemble: Just before serving, toss strawberries with lime juice and 1/4 cup granulated sugar; let stand, tossing occasionally, until sugar is dissolved, 10 minutes. Add other berries and toss to coat. Beat cream with vanilla and remaining 1 1/2 tablespoons sugar, until peaks form. Place meringues on serving plates and tap each one gently with back of a spoon to create indentations, then mound whipped cream and berries on each. Makes 16. Three Fruit CrumbleServe topped with ice cream, whipped cream or with Creme Anglaise is a custard and a way to use some of the egg yolks you would have from the Meringues above. Creme Anglaise could also be served with the fruit in the Pavlova recipe, rather than using whipped cream. Crumble Topping Fruit: 1 pint strawberries, hulled and sliced Topping: Preheat oven to 350 F Adjust rack to lower third of oven. Set 6 ramekins on a baking sheet or use an 8- by 8-inch pan. Combine all ingredients except butter in large mixer bowl and blend until you have a crumbly consistency; set aside. Fruit: Toss fruit, zest and juice to combine. Pour sugar and cornstarch into a small sieve and sprinkle over the fruit mixture; toss again, to combine. Divide fruit among the 6 small baking dishes. Top each with crumble topping, using about 1/2 cup per ramekin. Don't pack the topping down. Bake 30 minutes, or until topping is light golden. Serve warm or at room temperature with a few spoonfuls of Creme Anglaise or with ice cream or whipped cream. Makes 6 servings. Creme AnglaiseA perfect way to use egg yolks and much less fat than either ice cream or whipped cream. 1 cup whole milk Rest a sieve over a 1-quart bowl. Pour milk and half of the sugar into a heavy bottomed saucepan. Split vanilla bean in half and scrape seeds into the milk. (If using vanilla extract add it at the end of the cooking period.) Whisk egg yolks to combine and then whisk in remaining sugar. Place pan over medium heat and bring milk just to a boil. Turn off heat, then pour half of the milk into egg-sugar mixture, whisking continuously until combined. Pour this mixture into the saucepan; whisk to combine. Return to medium-low heat. Stir constantly until it just begins to steam (165 to 170 F). Don't allow the mixture to boil, or it will curdle. The custard is thick enough when it coats the back of a spoon (when you draw your finger down the back of the spoon; it should leave a clear path). Remove from heat and pour custard through the sieve. Set aside for 10 minutes, stirring occasionally. Then cover and refrigerate. Sauce will thicken a little as it cools. Serve within 2 to 3 days. Makes 1 1/4 cups. Berries lead the way to the beautiful treats of summer
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