Posts from the ‘Recipes’ Category

Aug 26

STARRING STONE FRUITs

My summer’s blogs wouldn’t be complete without discussing those delicious, succulent stone fruits, peaches, apricots and plums, especially after last week’s article on puff pastry. Not only are they favorites for flavor, but in an age when most fresh produce is available all year, or found in the frozen section, stone fruits are found in markets fresh for just a few weeks and only peaches are frozen. (If you want to learn to freeze them, and other summer items, at home see posts for Feb. 2, 2012, Sept. 22, 2016, Sept.3, 2020 and Sept. 10, 2020) This year, I decided to review past posts and reprint a few recipes I found memorable for ease of prep, taste and presentation.

There are lots more easy, fun delicious recipes on my blog, in too many posts to back-link here. To find them go to Archives, roll the Home Page panorama or use the drop-down menu in the right margin of any blog page and pick August and September of each year.

Stone fruits combine well, not only with other ingredients, but with each other. If there isn’t enough of one type for a recipe, another can often be used to fill the quota. They’re generally interchangeable in recipes especially peaches and nectarines, which are really an antique Chinese variety of peach. Only peaches, of all the stone fruits, have to be skinned before cooking. That’s done as with tomatoes, by dipping in boiling water and peeling off the skin, but don’t remove the skin if grilling, roasting or broiling them, unless they’re to be sliced. Though the end-of-season fruits may be of lesser quality to eat raw, they cook as well, perhaps even better than the lush ones in their prime. Probably it’s due to the fact that they have less water content and the meat is more compact, but heating brings out a ton of flavor.

APRICOTS

In the U.S., apricots are the least visible members of the stone fruit group. Resembling small peaches with a slightly more acidic taste and less juice, apricots are the perfect on-the-go snack, able to be consumed in four bites, leaving no drippy mess.

Native to China, related to plums, apricots date back to 3000 B.C. By the first century A.D. they were established in Armenia, leading to the misconception by Europeans who discovered them there in the 15^thcentury, they were from that region. Smaller and hardier than other stone fruit trees, apricots got an early start in the New World. However, though they can stand extreme cold, they won’t produce in a climate where temperature fluctuates, which is why they grow well in Turkey. They preserve so well that in the U.S we focus on the processed fruit jam, nectar, canned, dried and tend to overlook the fresh.

In 2018, I was determined to find uses for fresh apricots and, being summer, I wanted recipes which didn’t take hours in a hot kitchen. Quick, fresh and easy was my goal. I hope I succeeded. Below is a sampling from that blog and if you want more consult the article. (Aug.9, 2018)

Quick Apricot Ice Cream: Yield about 1 gallon
4lb. apricots-stoned and pureed
¼ cup sugar
Pinch salt
Drop almond, vanilla or rum extract-optional
½ gallon vanilla ice cream
Mix the extract, salt and sugar with the pulp and let stand to dissolve . Mix the pulp in with the softened ice cream-partially, leaving a ripple effect is attractive-or fully incorporate the two. Place in a covered container and freeze until firm-best overnight at least.

Puff Pastry Tart: Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam
Pulse the 1 cup nuts, sugar and butter into a paste . Add next 3 ingredients and pulse to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots . Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PLUMS

Plums may be one of the earliest domesticated fruits. The main cultivars, or named species of a plant still cultivated today, have been found around the remains of Neolithic settlements. Unlike other stone fruits, plums seem to have originated in two strains and in two places; one comes from the mountains of Eastern Europe, the other from Asia. Plums are the most widely grown of the stone fruits, and exist in the largest number of verities, including Plouts, which like nectarines are sold as a separate fruit. Interestingly, the major cause of the many verities of plums is due to geographic location, climate and soil, rather than genetic engineering.

Like apricots, plums are most often eaten out-of-hand, dried as prunes, preserved in jams or canned, rather than used as a recipe ingredient and their texture makes them unsuitable for freezing. However, they are excellent additions to fruit cocktails and salads. For more great plum recipes see Aug. 25, 2015

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust if making: mix
1 ½ cups flour, optionally substitute whole wheat pastry flour for half the regular.
¼ cup sugar
1/3 cup shortening
3 to 4 Tbs. ICE water to form dough
1/3cup chopped toasted almonds or walnuts-optional
Combine sugar and flour. Cut butter into flour mix until texture is like gravel. Add water and form a dough ball. Chill 20 min. then roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs . butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.
NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.

Plum Cake: Serves 8-From Landoll’s Creative Cooking Dessert
1 ½ cups stoned plum halves
¼ cup shortening
¾ cup sugar
2 eggs
½ cup flour
½ cup whole wheat flour
1 tsp. baking powder
salt
¼ cup milk
1tsp.vanilla
Garnish
½ cup chopped pecans
¼ cup brown sugar
½ tsp. cinnamon

Grease and flour a 9 inch square baking pan. Cream butter and sugar, add eggs beating until smooth. Mix flours, salt and baking powder; add alternately with milk to egg mix, beating well. Stir in vanilla. Pour into pan and arrange fruit over top. Combine garnish ingredients and scatter over the fruit. Bake in a preheated 350 deg. oven 30 min. Cool in pan.

PEACHES

Peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines are a smooth-skinned peach, and can be substituted for peaches in most recipes. Although peaches have many popular recipes, I wanted to present a different take on them in my post for Aug. 16, 2018. Those 8 recipes are geared to fit three requirements. First, they are easy to prepare in the heat of August needing little or no cooking. Second, they fit the current preference for casual, even rustic presentations. Third, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse.

The familiar recipes below are new twists on the old standards being made with raw fruit. There are a couple of tips about peaches which will make working with them simpler. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

I love peaches grilled. They carmelize and get a depth of flavor that really carries a dish. There are many recipes featuring roasted peaches but to simply perk their flavor to use in another dish, place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted. They substitute in most recipes and peeling is optional.

PEACHES

Broiled, Grilled or Roasted Peaches or Nectarines
Peaches and nectarines are the favored stone fruits to withstand intense heat without the support of pastry or a pan. Simply halve and pit them, place them on a baking sheet in the oven or directly on the grill and cook them until the juices bubble and the cut edges begin to char. Grilling time depends on the size of the fruit and degree of heat. Roasting is done at 400 deg. for 20 min.
They can be served directly with meat but as a dessert I like to let them marinate a few minutes in a complimentary liqueur or liquor, Peach Brandy, Triple Sec, spiced rum etc., until they form a bit of sauce and then serve them with the sauce and meringues, ice cream or whipped cream.

Serving Suggestions:
1) Top with a scoop of ice cream-try peach. Make a hole in the center with the handle of a wooden spoon and fill cavity with peach liqueur.
2) Top with berries and whipped cream
3) Top with honey or maple syrup
4) Peach Melba-top with vnilla ice cream, place a meringue on either side and spoon over raspberry sauce.

Fresh Peach Meringue Pie: Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs . peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top, about 2-3 min. Store several hours at room temperature, chill leftovers.

ALL FRUITS

The following 4 recipes are crowd pleasers, easy to make and open to virtually any fruit, but especially god with stone fruits. So make it easy on yourself and score a hit with dessert.

Fruit Crisp: Serves 6
9 ripe peach sized fruits sliced, peaches if using peeled
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place fruit in a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Angel Nest: Serves 4
Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on an 8 inch round template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Fruit Pizza: Serves 8-10
Make dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. For July 4th use a combination of strawberries and blueberries. Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly . For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

Wonton Fruit Cups: Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit .

Fruit Crisp: Serves 6-8
4-5 cups sliced peaches or nectarines, halved apricots, quartered plums
½ cup melted butter
¾-1 ¼ cups white or light brown sugar-depending on sweetness of fruit
¾ cup flour
¼ tsp. salt
1 tsp. cinnamon or ½ tsp. nutmeg or allspice—depending on choice of fruit
Few drops lemon juice
Place the fruit in an ovenproof bowl or pan the size of a 9 inch pie plate and sprinkle with lemon juice. Stir all the other ingredients into the butter and scatter over the fruit. Bake in a preheated 400deg.oven about 30-40 min. until fruit is done. Cool on a rack and serve spooned into bowls topped with ice cream or whipped topping.

Aug 19

FUN WITH FROZEN DOUGHS-A BONUS IN SUMMER

For months, the restrictions of social distancing requirements, especially in food markets, has had people compiling lists of needs for longer periods, requiring fewer shopping trips. Actually, teaching how to be organized enough to do this habitually, one trip, minimally per week optimally to only one market, is the opening of the first step of my 3 step behavior modification program explained in How to Control Food Bills, which results in savings of time, stress and money.

Whenever I discuss this program, questions of freshness come up, particularly concerning pastry and bread. My solution to the storing of bread and assuring its freshness is two-fold. Commercial loaves can be frozen. Some specialty ones, like Jewish Rye, develop a wonderfully crisp crust if thawed and baked in a preheated 350 deg. oven for 10-15 min.

However, fresh bread is a daily household need, and I, personally don’t care for plastic-sleeved, pre-sliced loaves. I prefer fresh baked, artisan-style breads and I can get them using frozen bread dough, as well as delightful rolls and breakfast buns, such as designer cinnamon buns and Hot Cross buns for Easter. I’m listing the basics of working with frozen bread dough, and some of my favorite recipes below but check the May 25, 2016 posting to see the ways it can be used pizzas, bread bowls, Stromboli…..

Pastry is another category where frozen dough is miraculous in helping to give baked goods that fresh, delicious appeal, especially if you learn to work with puff pastry. Alone it can make croissants, layers for filings, and crusts for cream pies (try it for Lemon Meringue!!), but in tandem with other ingredients it creates turnovers, pinwheels, bear’s claws and many more elegant, delicious dishes for every course of a meal. As with the bread dough, I’m listing the basics of working with puff pastry below, along with some favorite recipes. For more information, go to the post of May 24, 2018.

RECIPES
Bread

Baking Tips:

Let the dough rise in a rectangular pan for long or stuffed breads-it’s easier to roll, or shape.
To cover the dough as it rises, place a piece of plastic wrap over the dough, lightly spray with cooking spray and flip the wrap over, this way the dough won’t stick to the cover as it rises
To avoid hands and/or utensils sticking to the dough when working it, spray them with cooking spray
Slash the top of the loaf with a razor or sharp knife before baking so the crust won’t split
A baking stone dispenses heat evenly for better, faster baking. Save money and buy an unvarnished quarry stone from a home-supply store. Preheat stone 45-60 min.
Thaw dough in the refrigerator overnight, it shortens the rising time.
To speed rising time, place covered bowl of dough in the microwave with a glass of water. Heat on low 3 min., rest 2 min. heat again 3 min, and rest 8 min. Bulk will have doubled
Use warm water to clean work surfaces. Hot water will bake the dough to them.

Basic baking information:

After dough has risen, punch it down to disperse air bubbles, then let it rise again. This aerates the dough and makes the bread lighter, without large holes, for even baking
After the first rising is the time to add ingredients and/or shape the dough and/or to stuff it
If forming rolls, after punching, allow dough to rest 5-8 min., shape and place in a pan barely touching. Allow to rise 5-10min. more and bake.
To save over risen dough, punch it down and let it rise again-reason room temperature too warm
To save under risen dough bake it and serve in thin slices.-reason, room temperature too cool.

Glazing and topping advice: different glazes will produce a variety of crusts

For a plain rustic look, simply place the toppings, seeds, herbs etc. on a piece of paper on the counter and lightly dip the top of the unbaked dough into it.
Egg yolk browns, Egg white adds sheen. Whole eggs give both
Milk combined with butter or oil yields a soft crust
Water crisps the crust. For extra crispy spray again 10 before done
Water mixed with whole eggs gives a shiny, brown crisp crust
Honey or molasses makes the crust soft and sweet
To make toppings stick, spray or bush on glaze, add toppings and bake. Re-apply glaze 10 min before done.

Recipes:
Note: To flavor bead, per 1 lb. loaf size, allow to thaw and rise. Punch down and knead in 1/3 cup chopped fresh herbs or 1/2 cup pitted, chopped olives or 2/3 cup sautéed vegetables, such as peppers, onions, celery. The latter will also keep bread moist. Allow to rise again. Bake as directed on package.
To make Cheese Bread, after thawing, knead in 1 cup grated sharp cheese and work in ½ cup of the same cheese diced. Allow to rise until double its size. Bake according to package directions.

Focaccia
1lb. loaf of frozen bread dough
2Tbs.oil
2Tbs. dried rosemary
1Tbs.kosher salt
1 egg-optional
6 black olives halved – optional
Baked with tomatoes on top or packed separately in the lunch pail with cheese, this bread is the original pizza. It’s easy to make with frozen dough and you might want to try incorporating herbs or vegetables into the dough for extra taste. Let the dough rise, punch it down and knead it briefly on a lightly floured surface. Form into a 12 inch circle, cover and let rise for 30 min. Alternately, roll into a 9X13 in rectangle. Indent the top with a spoon handle at 1 inch intervals, brush with olive oil and sprinkle with salt and dried rosemary. Optionally stud the top with olive halves, or sprinkle with salt and dried rosemary. Optionally stud the top with olive halves, or apply an egg glaze for sheen. Bake in a preheated 375 deg. oven for 30-35 min.

The Very Best Cinnamon Buns
1 lb. loaf frozen bread dough
2 Tbs. butter or margarine –melted
½ cup brown sugar
2 Tbs. cinnamon
½ cup raisins
6 Tbs. butter
½ cup brown sugar
½ cup chopped walnuts or pecans
After first rising, roll dough into an 18 X 14 inch rectangle . Leaving a ½ inch margin all around, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Starting from a long side, roll up and leave seam side down while topping is mixed. Cream remaining sugar and butter and spread in the bottom of a 9X13 inch pan, sprinkle on the nuts. Cut dough roll into 1 inch slices, and place barely touching in the pan. Cover and allow to rise for 30+ min. until double in volume. Bake in a preheated 375 deg. oven for 25-20min. until golden. Let cool 3 min. and invert onto serving plate. Spoon over any topping still in pan.

Rolled Dough

Bread Sticks
Allow a 1 lb. loaf of frozen bread dough to rise, punch it down, knead it slightly, optionally adding 2 tsp. caraway seeds or dried herbs and divide into 4 parts. Roll each part into a rope about ½ to ¾ inch in diameter; cut into 6 inch segments, squaring ends. The width of the rope you roll will determine the thickness of the bread sticks, so remember when doing this step that they will have a second rise. Optionally roll the segments into seeds and/or sprinkle with salt. Place them on a lightly floured towel, cover with another and let rise 15 min. Optionally, lightly spray with water to help seed and salt coating, if using, adhere and crisp the crust. Bake on a sheet in a 425 deg. preheated oven for 10 min. until golden.

Soft Pretzels*
Let dough rise, punch down and roll into 12 inch ropes about ½ inch thick. On a lightly floured board, make a loop in the center of the rope, using about 1/3 the length. Twist the ends and bring them down over the loop to form the traditional shape, pressing to make them stick. Place the pretzels on a lightly greased baking sheet and freeze for about 20 min. if you don’t want them to rise again and lose their shape. Spray lightly with water and sprinkle with Kosher salt. Bake in a preheated 300 deg. oven 11-12 min until golden.
Alternatively drop into boiling water for 30sec.to set the shape. Place on the lightly greased sheet and sprinkle with salt. Bake as above.
As a note: soft pretzels don’t have to just be topped with salt. Any of the other bread toppings or glazes will do including changing it up and substituting sugar and cinnamon or adding a sugar glaze after baking.
*For explicit directions and to use Pillsbury breadsticks in place of frozen bread dough and twisting the dough -visit tablespoon.com/recipes/homemade-soft-pretzels/ OR dairyfreecooking.about.com/od/breadsbakery/

Puff Pastry is notoriously time and labor intensive to make, with often ‘iffy’ results for the inexperienced which is why I prefer the frozen. The tedious folding process creates those wonderful ‘leaves’ which also require some special considerations in working with the dough.

Always thaw puff pastry before cutting it or it will crack jaggedly, but don’t worry it refreezes
Never slice the pastry. Use a pizza cutter or the point of a sharp knife in a series of straight cuts
Don’t press scraps into a ball to save them. Gently press the edges together with a mist of water and roll to seal the seam. Freeze to keep.
When baking make sure the sheet is lightly oiled, greased or covered with parchment. For single layers, to insure that the top surface stays smooth and flat, cover with a second piece of parchment and weigh with another baking sheet or pie pan.
Puff pastry edges tend to be more even than pie dough, but trim them if necessary to form a straight ‘clean’ line before starting to cut shapes.
Before baking, it’s nice to ‘riff’ the edges every inch or so with a knife point to make sure they aren’t crimped and allow the air to escape and the layers to rise or ‘puff’ .
Avoid using cookie cutters. They are too dull and they crimp the pastry edges, preventing the puff.
Always chill the pastry well before using, and always place in a preheated oven.

Now that all the ‘Don’ts’ are out, let’s get into the fun side of working with puff pastry. I’m going to format this differently, concentrating on the pastry presentations rather than flavorings and/or fillings. So there will be more texts and suggestions, to illustrate how easy it is to use and all it can do and I’m listing the examples by shapes rather than recipes.

STRIPS

Parmesan Pinwheels: Makes 20-24

9 oz. puff pastry
1/3 cup finely grated Parmesan
2 Tbs. finely chopped fresh herbs of choice
1 egg beaten
Mix the cheese and herbs in a bowl. Roll the pastry out to an 8 inch square and sprinkle with half the cheese mix. Roll it again to a 10 inch square, brush with ¾ of the egg, sprinkle with the rest of the cheese mix and carefully roll it into a log. Seal the seam with the rest of the egg. Cut the log into ½ inch slices and place on a greased baking sheet. Bake in a preheated 425 deg. oven for 10 min. until golden and crisp. Cool on a rack. Store in an airtight tin.

Pinwheel Cookies: Makes 20-24
Substitute ¼ cup granulated sugar for the cheese and 1Tbs. ground cinnamon for the herbs. Follow the above directions. TIP: brushing the surface of the cookies with egg will make it shine.
NOTE- to make Bear Claws a.k.a. Pig’s Ears: Rather than rolling from one direction, do it from both sides in towards the center until they meet. Then slice as directed above and bake.

Bread Sticks: Makes 24

RECTANGLES

Fresh Tomato Tarts: Makes 6- From Party Food by Paragon Publishing
9 oz. puff pastry
¼ cup pesto sauce
2 pts. Cherry tomatoes-halved OR 6 plum tomatoes sliced
Salt and pepper
1 egg beaten

Fresh herbs of choice for garnish
Roll the pastry out to a 12 x 10 rectangle on a floured board. Cut in half to make (2) 5 inch pieces, then cut them to make (6) 5 x 6 inch pieces. With a fork, score the edges of the pieces and brush with egg. Spread the centers with the pesto and top with the tomatoes, cut side up. Season lightly and bake in a preheated 400 deg. oven for 15-20 min. until puffed and golden. Serve garnished with herbs.

Napoleons: Serves 12 – This is a modern, low-fat version of a French classic
1 sheet puff pastry
8 oz. cream cheese
8 oz. whipped topping
3 Tbs. toasted, chopped almonds
1 can chocolate frosting
1 egg beaten

Roll pastry into a 12×12 inch square and divide into (3) 4 x12 inch strips. Prepare and cook as directed for Mille Feuille and cool. Beat whipped topping and cheese until smooth, divide in half and add nuts and extract to half. Spread, spoon or pipe the cheese mix with the nuts down one strip of pastry, cover with a 2nd strip and spread, spoon or pipe with the plain cheese mix. Spread the frosting on the 3rd strip and place on top. Chill several hours until hardened. When ready to serve, slice into 1x 4 inch slices and place flat on the plates.

SQUARES
There are lots of interesting ways to use this shape.

Appetizers:

For appetizers simply cut the pastry into 3 inch squares and place a scant 1-1 ½ tsp. filling in the center; fold over diagonally and using egg as a sealant, press the edges together . Cut a small slit in the top of each and bake in a preheated 375 deg. oven for about 20 min. until golden. Can be made and frozen 1-2 weeks ahead, thaw before cooking. Suggestion for fillings:

Meat pate-liver, ham, chicken, crab or shrimp.
Thawed, chopped spinach mixed with a little cream cheese and nutmeg to taste
Sautéed chopped onion and mushrooms with a dash of Teriyaki sauce for flavor

Turnovers: Serves 4

For these, roll a sheet of puff pastry into a 12×12 inch square and divide in 4 equal pieces. Place about ¼ cup filling in the center and fold over diagonally, using egg to seal the edges. Slash 3 vent holes in the top and bake on a parchment lined baking sheet in a preheated 375 deg. oven for 30 min. until golden.

Turnovers are wonderfully useful. Filled with meat and/or cheese they can replace sandwiches.

However, they’re better known as a dessert and one of my favorites, filled with fruit, washed with egg and sprinkled with sugar to give a lovely, sweet glaze. Some suggestions for fillings are;

Slices of ham and cheese, with a smear of mustard, or slices of chicken or turkey, and a touch of chutney.
Cooked ground meat with optional seasonings.
Diced fruit, tossed with a bit of cornstarch, a sliver of butter and some sugar
Cooked fruit compote
Ready-made pie filling

Square Stars: Serves 6

These can be made in many sizes, but for this example: roll the pastry to a 10 x 15 inch rectangle and divide into (2) 5 inch strips, then cut them into 3rds making (6) 5 inch squares. Using a glass or jar lid, lightly indent a 2 inch circle in the center of each. With a square directly in front of you, calculate, or visualize the length of one side in 1/3s. (For that size piece, it’s about 1 ½ inches.) Now make a diagonal cut across the middle 1/3^rd from the rim of the center indented circle to the outside edge of the square and curl the pointed piece under the top end of the slash over the corner behind it. Repeat with the other 3 sides and bake in a preheated 425 deg. oven for 10-12 min. until golden. Cool and fill the centers with any number of options; fresh or cooked fruit with custard, whipped topping and/or ice cream, tuna or another salad, a dip or pate, even a creamed entrée in place of toast.

CIRCLES

Patti Shells

The best known of this shape are Patti shells, which like the puff pastry sheets are available in the freezer section of most markets and of such high quality that considering other options is ridiculous. Just follow the directions for oven temperatures and cooking times. These are excellent vehicles for creamed entrees, Chicken a la King, Creamed Chipped Beef, with pearl onions, mushrooms and peas added to upgrade it. They’re also good with Asian dishes.

The shells also do dessert duty, filled with fresh fruit, cooked fruit compote or even canned pie filling (just cook the filling in a microwave about 5 min. first and then chill it or serve warm)

Galettes

Puff pastry makes a wonderful Galette crust. Roll out a sheet to a 12 x 12 inch square and round off the corners. Use a plate to indent an 8 inch circle in the center, and fill with fruit. Lift up the 2 inch margin and pleat it to enclose the fruit. Place on a parchment covered baking sheet and bake in a 375 deg. oven 30-40 min. until bubbling and golden.

NOTE; This is great way to showcase the summer stone fruits. Don’t slice, halve plums or apricots, peeled peaches, dust them with cornstarch, add a few slivers of butter and top with a bit of sugar. They pile neatly in the crust and it’s easy to hold them in place while folding up the sides. It adds to the appearance to brush the sides with egg and sprinkle with sugar.

Pie Shells

I knew a woman who, wanting to monetize her hobby, rented a tiny, tiny shop in a food mall. She hung 3 signs; one over the door: The Pie Lady, a second on the door: Open 10 A.M-6 P.M. Friday and Saturday and a third in the window: Pies Made on Order Only. She soon had a waiting list and had to hire help. Everyone raved about her custard pies, especially Lemon Meringue. Her secret was making the shells of puff pastry. They were light, tasty and remained crisp longer even refrigerated. Her trick was to roll it thin, about ¼ inch, brush with beaten egg, poke some holes in the bottom with a fork, and cover it with oiled parchment paper weighted with rice, dry beans or pie weights, even another pie plate. Bake in a 450 deg. preheated oven about 12 min.

Aug 12

ALL ABOUT SEAFOOD

Seafood is more popular in summer, perhaps because it evokes visions of sunny days and sparkling water, more probably because it’s lighter and more digestible in the heat than the fortifying stews and roasts of winter. However, for me, growing up in a seashore resort, with fresh seafood always available, we enjoyed it all year, not seasonally.

Not until I went away to school did I realize how many people refused it, were suspicious of it and were generally un or mis informed about that whole category of foods. After I began to travel, I was surprised to learn that Americans consume far less seafood than those in other countries, one-fifth the amount per capita than the Spanish for example.

Interestingly, after fifty years of focus on nutrition, diet and health, with the benefits of eating fish being praised, statistics haven’t changed much. Modern freezing and transportation facilities have made globally resourced seafood available to even the most inland towns in the U.S. There are now over 66 varieties of fish alone sold. However, though consumption in restaurants has markedly increased, OTC purchases are only slightly higher, with the bulk remaining in the traditional categories of locally resourced items.

This indicates that Americans are willing to eat more seafood and try new offerings, but lack the knowledge to be confident in buying and preparing it. All About Seafood clears the confusion by defining the main sections within the category, fish, shellfish, mollusks, canned fish, describing the items in each section and how to use them. It gives detailed directions on how to choose and how much to buy per serving (including a shrimp chart), how to store (safe handling for fresh and frozen), prepare, including skinning fillets, and serve them with recipe examples. It explains the differences between salt and fresh water fish and separates fish species into specific types for nutritional and serving purposes.

Below is a selection of recipes from the book. If you want more suggestions for serving seafood this blog is filled with them. I always write a post for Lent and usually a few over the summer. Simply check the Archives, using the drop menu in the right margin of any blog page to go to the article, or scroll the panorama on the Home Page and click the ‘Read More’ button on any post which interests you. I would especially recommend June 15, 2013, Sept. 25, 2013, April 23, 2014, April 15, 2015, March 16, 2017, July 6, 2017, July 13, 2017, Feb. 8, 2018, Feb. 15, 2018, June 14, 2018, March 23, 2019, Feb. 21, 2020.

RECIPES

Avocado Bisque; 4 Servings
2 avocados cut into chunks
3 cups chicken broth
1 cup sour cream
2 Tbs. chives
(4) skinless salmon filets @ 4-5 oz. each
Salt and pepper to taste
Step 1-Puree avocado and broth in a blender until smooth and creamy adding 1/2 cup sour cream. Chill
at least 2 hours and up to 8 to thicken. Stir well.
Step 2 – Bring 2 in. of water to a simmer in a sauté pan. Poach salmon 8 min. per inch of width until light
pink and flakes. Allow to cool.
Step 3 – Divide soup among 4 soup plates. Place one salmon fillet in the center of each and top with a
dollop of remaining sour cream and garnish with chopped chives. Serve cold.
Alternate Variation: Replace avocados with 2 large English cucumbers peeled and sliced OR 3 large farm stand cucumbers peeled, seeded and sliced. Simmer cucumbers in broth until soft-about 10 to 15 min.
Proceed with blender as directed above.

Gravalax—This is for 1 ¼ lb. Make adjustments for larger or smaller amounts.
1 ¼ lb. salmon fillet – with skin
2 Tbs. sugar
¾ cup chopped fresh dill
2 Tbs. Kosher salt
1tsp. fresh ground pepper
Mix all the dry ingredients. Pat the fish dry and rub all over with the seasonings. Wrap in plastic place on a flat surface, cover with a plate or pan and weigh down with cans or a brick. Refrigerate for 2 to 3 days, draining liquid daily, replacing wrapping each time. Before serving, scrape off seasonings. Cut in very thin slices on a 30 deg. angle with a sharp knife, lifting them off the skin as you go. Serve in any recipe that calls for smoked salmon—generally serves 4

Coconut Crusted Tilapia: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
NOTE: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.

Salad Nicoise: Serves 6 – 8
1 lb. fresh whole or cut green beans – frozen is fine
6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained
(2) 6 oz. cans solid white tuna in water – drained*
(1) 5 ¾ oz. can pitted black olives
4 hard-boiled eggs – quartered
4 Roma or small tomatoes – quartered- OR 1 pt. cherry or grape tomatoes
Bibb lettuce or Romaine
Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets
Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.
Line a large platter with the lettuce leaves. Gently fork separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center. The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.
Serve with the dressing created for this salad, below.
NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.
Nicoise Dressing: Serves 6- 8
4Tbs. minced shallots – or mild onions
2 Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 2 tsp. of concentrated will do
2 ½ cups salad oil.
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side

Shrimp Creole: Serves 4

1 lb. medium shrimp—raw, cleaned
½ cup onion in large dice
½ cup celery in ½ inch slices
1 small green pepper in large dice
4 cloves garlic – sliced- or 1 Tbs. jarred
2 Tbs. oil
6 oz. can tomato paste
1 Tbs. Worcestershire sauce
1 lb. can whole tomatoes with juice
1 tsp. hot sauce
2 tsp. cornstarch dissolved in
2 Tbs. water
Salt and pepper
2 cups long grain rice or 4 servings of precooked rice
1 envelope chicken bouillon granules
Red pepper flakes to taste

Sauté vegetables and garlic in oil until crisp tender. Add tomatoes and tomato paste, hot and Worcestershire sauces. Cover and slow simmer 20 min. add cornstarch mixed in water and stir to incorporate. Add red pepper flakes to taste. . Pile shrimp on top, cover and simmer 15 min. more. If making rice from scratch, add bouillon to water, if using precooked, stir in granules and heat through. Serve shrimp over rice.

Creamy Tuna Mold: Serves 8-10
3 envelopes Knox unflavored gelatin – divided
1 cup water – divided into two half cups
1 ½ cups small curd cottage cheese
¼ cup finely diced green bell pepper
2 Tbs. finely diced or grated onion
Salt and pepper
(2) 5 ½ oz. cans chunk white tuna – drained
½ cup finely diced celery
2 Tbs. lemon juice
¾ cup mayonnaise
2 quart solid mold
LAYER I
Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.
LAYER II
Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, and tuna. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

Bowtie Pasta with Salmon in Vodka Dill Sauce: Serves 8

1 box bowtie pasta
16 oz. jar Vodka Sauce
16 oz. can salmon – cleaned and drained
2 Tbs. Dried dill weed
2 drops hot sauce – optional

Warm the sauce over low heat adds the hot sauce. Cook the pasta to desired doneness and drain. Have the salmon cleaned and drained. Toss the pasta with just enough sauce to coat. Add the salmon and dill and toss gently to incorporate. Serve hot.

The above recipe is an easy, quick version of a classic. For those who want to try it in the classic form, the recipe is below, or perhaps just to make the sauce instead of using jarred.

Smoked Salmon in Pasta with Vodka Sauce: Serves 4

(1) 20 oz. can crushed tomatoes OR 11/2 lbs. fresh Plum tomatoes skinned, seeded finely chopped
1 cloves garlic – mashed
1 medium onion – diced
1 Tbs. oil or butter
½ cup Vodka
½ cup heavy cream
(1) 8oz package sliced, smoked Salmon
1/3 cup chopped fresh parsley
1 lb. of a shaped pasta – bowties are traditional
Dash of red pepper – optional

Slice salmon in 1 inch pieces. In a skillet over medium heat, sauté the onion in the oil or butter for 2 min., add the garlic and cook 1 min more. Add the tomatoes, lower the heat. and simmer about 10 min., to reduce slightly and mash a bit, Add the vodka and simmer 5 min more. Add the cream, stir to incorporate well and simmer another 5 min. Gently add the salmon and heat through, stirring very little to avoid tearing the meat, about 15 sec. Cook the pasta al dente while the tomatoes are simmering. Drain and, while still hot, gently pour into the skillet, then turn the contents of the skillet onto a platter, and apportion on 4 plates, gently guiding it with a wooden spoon. The object is to have the pasta fully coated with the sauce, while leaving the meat pieces intact. Sprinkle with the fresh parsley, and serve.

Aug 5

A NEW LOOK AT MELONS

Before the introduction of rapid air transport and commercial globalization of crops, melons were the jewels of the summer season. My home state was famous for Jenny Lind cantaloupes and they were eagerly anticipated. Now, I understand they’re rarely seen, as are the roadside farm stands which sold them. In fact, wherever one lives, even in Farmer’s Markets, truly ‘Local’ produce is becoming scarce. (See posting Jan. 14, 2021)

On the flip side, we now get many items year ‘round, among them melons, especially cantaloupes, watermelons and some honeydews. Casabas, Persians and, my Mother’s favorite the spicy-sweet Crenshaws are limited to boutiques. As a result, our perception of melons has changed in the past few years. Recipes can be found to include them in every course of a meal, and they are combined with other ingredients, rather than soloing in appetizers and desserts. Although, I’m still partial to Prosciutto con Melone, with thin slices of ham wrapped around cubes or wedges of cantaloupe, or a wedge of icy honeydew with lime quarters on the side.

Generally, Melons’ taste is mild, their flavor subtle, and the flesh, high in water content, is substantial in volume. Consequently, though delicious cold, melons are the only fruit, which, except for the rind, doesn’t cook well, despite the recent ‘watermelon fries’ fad. Delicious alone, melons mild flavor combines well with other ingredients and the meat makes excellent bedding in salads and compotes.

When vine ripened, melons slip off their stem, the stump end is indented. If harvested on a schedule, it’s cut away leaving a stump. The more wrinkled the stump, the longer the melon’s been stored. To pick a melon, the best test is to thump it and listen for a hollow sound and the smooth end should yield gently to pressure. Ripe cantaloupes have a faint, sweet fragrance as well. Finally, shake the melon and if you hear the seeds rattle softly it’s ripe but if they are loud, it’s apt to be dry. Unlike other fruits, melons don’t ripen once picked, so eat them soon.

Watermelons are an exception in a few ways. They are native to North Africa, not the East as other melons and, due to the dispersion of the seeds in the meat, are classified as a berry. They come in several colors, yellow, pink, red and white but all have the same nutritional value. Generally, the larger the riper and sweeter, so test them by slapping them with the open palm. A ripe melon will have an almost musical ring said to resemble B Flat. Uncut melons will keep for two weeks at room temperature, longer if chilled. Cut melons should be covered with plastic wrap and refrigerated but last for several days.

Now, a few tips on working with melons. Wash the outside well, before cutting into one. A knife slicing through the rind can carry contaminants into the flesh. Melons are loaded with nutrients but they quickly disintegrate when exposed to light and air, so avoid buying cut segments. Once opened, cover the exposed flesh with plastic wrap and store chilled. I put mine in a black plastic bag in the fridge.

Below are 11 recipes, using different melons, for a variety of dishes to serve throughout a meal, illustrating the new-found versatility of melons. For lots more recipes see July 22, 2016, Aug.30,2018, Aug. 8,2019, and Aug. 27, 2020.

RECIPES

Melon Salsa: Serves 4
Wonderful with chicken or fish
½ small cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½ green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt

Watermelon Pickle:
Remove the meat and cut the green skin off the rind. Cut the white pith into about 1 inch pieces. Cover with well salted water and soak for 12 hrs. Drain and cover with fresh water and boil rapidly for about 10 min. until crisp tender and drain. For every pound of rind allow
1 cup water
1 cup vinegar
2 cups sugar
2-3 inches stick cinnamon
8 cloves
1 oz. fresh ginger root-sliced
Boil these ingredients until they form a syrup. Add the rind and return to a boil. Remove from heat and cool. Place in clean glass jars with tightly screwed tops. Store chilled. Keeps for years if kept cold. Excellent in place of sweet pickles or accompanying poultry.

Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Steak and Watermelon Salad: Serves 4—by Judy Kim for Delish

1. Tbs. brown sugar
1. tsp. garlic powder
1 tsp. chili powder
1 lb. cooked Flank steak
2 Tbs. balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups arugula greens
1/4 cup Chopped red onion
1 cup croutons
2 cups watermelon, cut into chunks
1/2 cup feta
Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½ cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

My Watermelon-Tomato Salad: Serves 2
½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well.
2 medium tomatoes in thin wedges
2 cups watermelon in rough chunks
3 scallions sliced on an angle
Salt and pepper to taste
4 cups green leaf lettuce – torn in bite sized pieces
Balsamic vinaigrette-commercial or DIY
Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.
OPTION: Add ½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well. When making separate the meat into chunks, avoid cutting if possible, and toss gently.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if shell is to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTES: Choose overripe fruit to make sherbet.
For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. See June 30, 2016 posting on Icy Desserts.

Melon with Ice Cream
My Mother introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of a complimentary liqueur- Triple Sec or Crème de Menthe.

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combination
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at on

Tipsy Watermelon

Cut a plug about 2 inches square and deep in a melon. Pierce the meat several times with an ice pick or similar utensil and pour in liquor of choice, rum, brandy, wine something that will add flavor, filling melon. Replace plug and refrigerate melon 24 hrs. turning occasionally. Cut melon open and serve cut marinated meat and serve with juices.
Watermelon cocktails are trending -check the web.

Nana’s Cooler:

My grandmother made a refreshing drink by pureeing the meat and straining the pulp. Add salt and chill, serve with a lime wedge and if available a sprig of mint. This doesn’t say “no” to a jigger of vodka, gin or tequila.

Jul 29

ICY DIY GRANITAS

These recipes are ‘older’ in the sense that they’re classics, but they do showcase seasonal fruit, they’re easy to make, are perfect cooling snacks and can be dressed up to fit a particular occasion. Their only fault is that they do require time to chill. On the other hand, they can be prepared, not just ahead but waaaay ahead, and popped out of the freezer at will, ideal for feeding any sized group.

Properly called ‘Granitas’ we know them as ‘Water Ice’. Developed in Naples, Italy in the mid-1500s, actually the grandparents of ice cream, they are healthy frozen sweets, consisting only of mashed fruit or juice, water and optional amounts of sugar. They are also the simplest to make, basically requiring only an ice tray or pan and a fork. Later the Italians added whipped egg whites to the mix to smooth the texture, creating sherbet. Then they substituted a cooked custard base for the sugar and water and Vola! Ice Cream! To see examples of the three go to the post for June 22, 2016.

I love granitas. If they melt they can be re-frozen or consumed as a drink but most of all, they’re cooling, non-filling and almost guilt free calorically. The big bonus is that if you make your own, the flavor variety is endless and the caloric content is negotiable because the sugar quantity is to taste and the use of substitute sweeteners optional.

The recipes below are some of my favorites, especially the one I developed using canned fruit because it opens so many possibilities. I will warn you, especially if you go the canned fruit route, chilling dulls taste, so when you choose a fruit, make a list of possible spices, herbs, extracts and/or liqueurs you can add to punch up the flavor. And don’t forget with all granitas, you have to fork fluff or re-blend them at least once during the freezing process to achieve the right texture.

RECIPES

Basic Granita: Serves 4
1 ½ cups water
½ cup sugar
½ cup juice or other flavoring liquid- or extract squeezed from pureed fruit*
¼ cup lemon or lime juice
Pinch salt – optional
Additional flavorings-spices, herbs and/or garnishes—optional
Over low heat dissolve sugar in water, remove from heat and add flavoring liquid and juice, cool and put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)
*I often make this with cranberry juice, but other juices and liquids like coffee, green tea (matcha) even flat soda pop and pureed, strained fruits can be used as well. For example, it can be made with meat from ½ a watermelon, blended and squeezed through a sieve. Small amounts of liquor can also be added but beware the alcohol prevents freezing so use only enough to give taste. With some mixtures a dash of pepper is nice. The flavoring options are endless.

Orange-Campari Granita: Serves 4-6*
Juice of 3-4 large oranges strained, to make ½ cup*
½ cup superfine or bar sugar-or slightly more to taste
2 ½ cups water
2 Tbs. Campari
Mint leaves to garnish
If using fresh oranges, remove peel, without white pith, from 3 of them. Dissolve sugar in water over low heat then boil for 2 min. without stirring, wiping down pan sides with a wet brush. Pour mixture into a non-metallic shallow, freezer safe container with a cover and add orange peel to steep while mixture cools. When cool add strained orange juice and Campari; cover and chill for at least 30 min. Remove zest and freeze for 1 hour. Transfer mixture to a bowl and beat to break-up ice crystals . Return to freezer container and freeze for 30 min. Repeat twice more. Store covered for 2 months. Serve by the scoop.
*Strained commercial juice can be used and flavors are optional—omitting the Campari.

Melon Granita: Serves 6-8
1 medium melon-cantaloupe, casaba or sugar baby watermelon
Juice of ½ lemon
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional –See Berry Puree recipe below
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. the scoopful, in the melon shell or dishes . Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTE: Choose overripe fruit or blanch it if not quite ripe. It freezes smoother.

Granita di Lemone: Serves 6
1 cup lemon juice-fresh squeeze
1 cup sugar or more to taste
2 cups water
Dissolve the sugar in the water by bringing to a boil and simmer for 5 min. until syrupy. Cool. Then add the lemon juice and freeze as described in the directions for basic granita above. Scoop to serve n garnish with mint or Lemon Balm.

Granita di Fragole: Serves 6-8
2 lb. fresh strawberries, raspberries or blueberries mashed to equal 2 cups pulp
1 cup sugar or to taste
1 cup water
½ EACH 1 lemon and 1 orange-juice only

Dissolve sugar in water to make a syrup as described above. When cool, add juices and pulp and freeze as directed above.

Granita al Café: Serves 6
6 oz. espresso granules
6-7 Tbs. sugar-to taste
2 pints water
Put the sugar and the coffee in the top of a double boiler. Bring the 2 pints of water to a boil and pour over them. Allow them to steep and infuse over water kept at a low simmer for 30 min. Cool and strain, then freeze as for any granita. Serve in bowls, optionally topped with a bit of cream.

My Easy Plum Granita: Serves 4
1) 30 oz. can of purple plums, pits removed, OR any other canned fruit
Pinch ginger-optional OR seasonings appropriate to the fruit used
Process the fruit to a puree, adding only enough syrup to get the proper texture. I use all of it with plums, but not with pears. Place the puree in a sealed container, freeze for 1 hr. and stir well, you may have to re-blend it if it’s very thick or seems too icy. Repeat until entire container is of equal texture. Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.
Can also be made with fresh, roasted peach halves and very ripe pears.

Berry Puree: Yield –about 1 ½ cups-This puree is a real asset to have on hand.
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
Combine the berries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain through a mesh strainer. Can be frozen in ice cube trays and the cubes stored in bags. Thawed it makes a wonderful topping (1 cube per serving) or swirl in ice cream, cream or as a cake filling. It’s also a ready flavoring for basic granita or drinks.

Jul 22

BURGERS WITHOUT BEEF

It’s the height of grilling season, which means that the seasonal novelty has worn off, new recipes earmarked over the winter have been tested and burgers should have slid into that traditional ‘easy summer dinner’ slot. In fact, with all the grills available now, indoors as well as out, burgers can be a quick meal option all year. See posts Aug. 30, 2012 and Sept. 28, 2017.

However, there’s been a big ingredient change. The ‘burger’ isn’t necessarily beef. In 2008, we were warned, due to the draught, the herds had to be culled, raising prices. The herds were restored by 2010, but beef prices haven’t, and won’t, be coming down. Unfortunately, at that same time, our government lost control over our food supply, both agriculture and husbandry. Both are now run by international conglomerates. See post Jan. 14, 2021-*Footnote-The Story is Simple

Nevertheless, the lure of enjoying the warm sunny weather, while keeping the heat and mess of cooking out of the kitchen is irresistible, especially on a busy weeknight or if it involves entertaining and burgers are still the simplest things to make and eat for an outdoor meal. In my post of June 10, 2014, I offered options to beef burgers but those five are only a start and even among them allow for variations. Do check them out because they are delicious, far from boring and slightly more elegant than the recipes below.

Pork and poultry burger toppings can be switched. Sliced, sweet, ripe fruit like mangos and peaches, or dried berries like cranberries are interchangeable or they could be add-ins on the mustard glazed burgers. All the seasonings in lamb recipes can be replaced by simply brushing the meat with mint sauce* before and during cooking and eliminating the cumin from the mint-yogurt sauce at the end. Cooked peppers and onions can be added to poultry recipes as toppings. Parmesan or Mozzarella can be added to the sausage burgers. As I always say – the possibilities are endless, use your imagination and you’ll be a family hero. Also, serving the burgers on different types of buns is a good way to arouse interest-rye, pretzel, ciabatta…..

* Mint Sauce; Lee and Perrins make a good one, but to do your own: Remove heavy stems from a bunch of mint and wash well. Cover the mint with cider vinegar, and bring to a boil, reduce heat add sugar, or sweetener to taste. Simmer until mint is cooked, about 4 min. Cool and blend until leaves are very fine. Bottle in glass (I use clean salad dressing bottles), cool completely, cap securely and store in a cool dark place. Keeps for years; Also good on vegetables, on fruit and in salads. Since this sauce contains sugar which burns quickly, use it sparingly and mixed with a bit of oil to prevent the meat sticking to the grill until the final 2-3 min of cooking. This is really a case where the cook must exercise judgment, because the size of the meat rolls, the heat of the coals and the distance of the grate from the fire are variables. Just keep an eye on it.

I’ll repeat a few tips from the 2014 post to ease your path.

1.The ground meat sold in rolls. Both in the freezer and in the meat counter are essentially minced. They are too compact to stretch to the required portions and too brittle to hold up under grilling. That’s why I advise the butcher ground meat found in packaged in the meat counter.

2. Poultry is dryer than other meats and may need a binder to insure it’s stable enough for the grill. Egg is the best option to bind it, but other things may help as well or in addition to egg.

3.Cooked rice, leftover mashed potatoes or milk dampened fresh breadcrumbs are good choices added in the ½ cup to l lb. meat ratio. All will bind meat, and if needed, stretch it to fit the required amount. Remember though, these things are neutral in taste and may dilute the flavor you want to achieve. Be sure to taste to see if you need to increase the seasonings.

4.Fresh or dried breadcrumbs are usually recommended to bind ground meat, but grilling things, especially poultry is a special case. Standing up to the grate on a grill is different than being cooked in a pan and the dryness makes a patty difficult to turn over, and can make it unpleasant to eat. Molding meat into kebobs and cooking it on skewers is a good solution.

5.One way to make it easier for the meat on skewers to hold together on the grill grate is to dip the filled skewers into boiling water for a second or two before putting them on the grill—just long enough for the egg to set and bind them.

6.Bamboo skewers need to be soaked before using, but soak a pack at a time, and freeze them, then there will always be some ready. Remember to grease them so the meat will slide off without breaking.

RECIPES– These meats are leaner than beef, so keep a small dish of oil by the grill and brush the patties before cooking and when turning to prevent sticking.

Basic Chicken or Turkey Burger: Serves 4
1 lb. ground chicken or turkey
1 tsp. garlic powder or 2 cloves crushed
1 tsp. lemon zest or ½ tsp lemon pepper –omit salt if using this
1 thick slice white bread-crusts off-soaked in milk for 15 min.
1 egg
1 Tbs. dried parsley
¼ tsp. nutmeg
Flour
Squeeze the excess milk from the bread and mix all the ingredients together in a bowl. Shape into 4 patties on a floured board. Make a dent I the top of each to stop puffing during cooking. Cook on a hot grill until done-about 5 min. per side. Top each burger with a grilled peach half.

Ham Burgers: Serves 4
1 lb. cooked ham ground-roast leftovers or deli ends
1 egg
1/3 cup fresh bread crumbs
¼ tp. Muted powder
Pinch ground cloves
Pepper to taste
3 Tbs. milk or more if needed
Mix all the ingredients in a bowl and shape into 4 patties. Chill until set, about 15-20 min. Grill until nicely marked, turning once. Top with a slice of grilled pineapple.

Lamburgers: Serves 4
1 lb. ground lamb

1 egg

1 Tbs. minced onion

1 Tbs. chopped fresh mint

¼ tsp. dried rosemary

Ground black pepper

¼ tsp. lemon pepper or to taste
Mix all the ingredients in a bowl and shape into 4 patties. Chill until ready to cook, can be made a day ahead if kept covered. Cook over hot coals for 10 min. turning once until done.
Top with the following sauce:
1 cup plain yogurt

3 Tbs. chopped fresh mint

¼ tsp. cumin powder

Mix the 3 ingredients and chill at least 30 min. Serve on or with the burgers.

Chaurice: Serves 4

2 lb. ground pork
1 medium onion grated
1-2 cloves minced garlic-to taste
1 tsp. Tabasco
1 tsp. EACH ground black pepper, parsley flakes, dried thyme
1 Bay leaf-crumbled
Salt to taste
1/8 tsp. allspice
Mix the ingredients and form into 4 patties. Grill over low heat until crispy on both sides turning once. Serve topped with a slice of tomato and, optionally spinach leaves or chopped Romaine.

Salmon Burgers: Serves 4
1 lb. salmon-canned or frozen fillets
1 egg
1 cup cracker crumbs
1 Tbs. lemon juice
Salt and pepper to taste
If using canned salmon, pick any skin and bones out. I prefer using the frozen fillets available in packages in most stores. Allowing one fillet per serving, poach the fish about 8 min. cool and flake. Mix all the ingredients and form into 4 patties and grill over medium heat about 5 min. per side until browned. Serve with Dill Sauce:
½ cup sour cream
¾ cup mayonnaise
1 Tbs. dried dill weed
Mix the ingredients until smooth and chill at least 2 hours before serving.

Jul 15

THE ULTIMATE ICE CREAM TREAT-THE SODA

A few years ago, I wrote one of my most popular posts about that most iconic of ice cream treats, the ice cream soda. At one time, sodas were the epitome of ice cream confections. They are easily and quickly made, actually built, and always served at once. Unfortunately, that was probably part of their downfall. They couldn’t be made ahead and poured from a spigot for the ‘fast food’ trade. The ice cream soda disappeared with soda fountains and the white capped ‘jerks’ who manned them.

However, all homes have freezers now, ice cream is available in stores, as is a wide range of syrups. Above all, people are interested in preparing foods. There is no reason not to reinvent the ice cream soda, in a whole new variety of flavors and enjoy them once again.

So in memory of the ice cream soda, and in hopes of hastening its return, I’m re-printing my post of June 28, 2018 rather than re-writing it because I couldn’t say it any better now than I did then.

“HEY REMEMBER ICE CREAM SODAS?

I got one of those ‘Do you remember?’ Facebook messages yesterday, about soda fountains. I don’t remember them in their hay day, when Soda Jerks made coke by the glass from syrup and seltzer, but I do remember the iconic Ice Cream Soda. Nowadays, the only way we sip ice cream through a straw is with milk shakes. I like shakes but most are made from a prepared mix, not from scratch by blending ice cream, syrup and milk to a froth, as they used to be.

Sadly, sodas seem to have disappeared from popularity along with the fountains. The Ice Cream Soda was a special treat, built by hand, opulent, gleaming and overflowing the glass, served with an ice tea spoon and a straw, it took time to eat. It offered contrasts in taste and texture down to the last drop, and left you feeling satisfied, not just filled.

It always seemed the ideal dish for the Fourth of July, as appropriate to the holiday as pumpkin pie to Thanksgiving. My association is also linked to childhood memories. My Aunt and Cousin always arrived July 1^st for the summer and every Friday night, they, my Grandmother, my Mother and I went to the movies and afterward to a popular ice cream parlor for sodas. Nothing tasted so good as the soda on that first Friday, which was always within a few days of the 4^th.

I can still remember the choices. My cousin and I stood by our usuals, chocolate for me, strawberry for her, but the women varied their orders regularly. Grandmother liked all vanilla, or asked for peach ice cream or one scoop peach and one strawberry. My Aunt picked a chocolate soda with a ripple ice cream, fudge, caramel or peanut, because she liked the taste tweaks as she ate. My Mother chose a chocolate soda with coffee, pistachio or mint chip ice cream, creating different flavors.

Every so often, at this time of year, I used wax nostalgic and make sodas for my kids and their friends, but mine didn’t generously overflow. I wasn’t into cleaning dippy messes and something else was missing. The kids loved them and were always happy I made them, but to children used to soft-serve cones and take-out shakes everywhere, to whom an ‘ice cream fix’ was opening the freezer door, the ‘special’ magic wasn’t there.

I really would like to see the Ice Cream Soda make a comeback. Anyone can make one. All they need is an ice cream scoop and the flavor options are limitless. If my relatives could consider 11 combinations normal in those conservative food years, when Howard Johnson’s 28 flavors was thought exotic, imagine what could be concocted today. Moreover, it’s easy to create new ones with home machines.

There are also many favors of syrups in the markets now. Additionally, we may not be the basic ’from scratch’ cooks our grandmothers were, but we are adept at accessorizing our dishes and that includes making syrups. I make coffee syrup frequently for Tiramisu. Simple syrup is equally easy and can be flavored with pureed fruit and/or extracts. Lemon curd is available and it’s always possible to turn to old standbys like maple syrup or butterscotch sauce to improvise.

Then there’s the huge variety of flavored seltzers in markets today, white grape, peach, raspberry, lime to name just a few. They can provide interesting contrasts in tastes as well. Using flavored soda isn’t a novel idea either. The famous ‘Brown Cow’ was chocolate syrup, vanilla ice cream and coke.

Which brings me to the ‘kissing cousin’ of the ice cream soda, the Float; simpler than the soda, it’s simply a soda pop, originally, I think, root beer, or other carbonated beverage even beer and ale, poured over a scoop of ice cream. Does anyone still remember root beer? Apparently, however, floats aren’t such dinosaurs as ice cream sodas. Guinness features one made with ale in its current recipe book.

So here’s an idea. July 4th is this week. Why not celebrate a truly American holiday by remembering a traditional American drink? You can even make a party of it, kinda like a sundae party, by offering different ice creams, a variety of seltzers and syrups, even some toppings, whipped cream, cherries, jimmies. Line up the options and let people make their own. It doesn’t have to be a large group, in fact smaller is better, but it is festive.

Just one tip; in choosing the ice cream for a soda, think twice about varieties with larger add-ins, like nuts and candy. They don’t fit in a straw, or worse, clog it, making eating difficult. I wouldn’t advise cookie cough either, not just for that reason, but the soda will partially dissolve it and, being heavy, it will sink, leaving a gummy mass in the bottom of the glass.

Happy Sipping and Slurping!!

RECIPES

Basic Ice Cream Soda Recipe:

Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

Basic Ice cream Float:

Single serving
20 oz. glass
1 scoop ice cream
Carbonated beverage, including beer or ale.
Fill the glass about ½ full with the liquid, add the ice cream and then pour over the liquid to fill.

Simple Syrup:
1 cup sugar
1 cup water
Combine and heat, stirring, until sugar dissolves. If it seems thin, cook to evaporate water until desired consistency.

Brown Simple Syrup:
1 cup brown sugar
1 cup granulated sugar
1 cup water
Follow above directions.

Coffee Syrup:
Method 1) Make either above syrup with strong coffee in place of water
Method 2) Add 1 Tbs. or to taste, instant coffee as you make it. I like Instant Espresso for flavor depth.

Vanilla Syrup:
While cooking simple syrup add from 2-3 tsp. or more vanilla to taste. This amount will also be determined by whether pure extract or imitation is used. The main thing is not to let it dilute the syrup recipe, so the length of cooking time will depend on the degree the fluid needs reducing to achieve the right consistency.

Fresh Fruit Syrups:

Examples of how fresh fruits can be used. Always store chilled. Traditionally these directions would have included straining, but I like the rustic appearance of a rougher texture.
Strawberry
Marinate sliced berries in sugar as for shortcake topping, then puree.
Peach
Method 1) about ½ cup peeled, sliced fruit and 1Tbs. simple syrup, or to consistency, pureed
Method 2) Roasted peach half(halves-depending on quantity wanted) pureed with simple syrup, if needed. Gives a more intense flavor

Blueberry
½ cup blueberries and 1+? Tbs. simple syrup microwaved at 1 min. intervals for 3 min. or until soft, then pureed.

Feel free to experiment—perhaps chopped apple, with cinnamon treated as blueberries or plums substituted for peaches. A few drops of liqueur or extract or a pinch of spice can add to the taste as well.”

Jul 1

EASY RED, WHITE AND BLUE DESSERTS

The 4^th of July is more associated with fireworks than food, but ever since the Berry Flag Cake was introduced, there’s been an interest in red, white and blue desserts. Of course other factors are that it is berry season and it’s always fun to experiment with ways to use fresh produce, especially when that produce conveniently combines into the appropriate patriotically colored presentations. I’ve written posts on the subject on June 29, 2017 and June 28, 2020. The last post has more elaborate recipes for entertaining.

This year, with socializing just returning to normal and most gatherings probably casual and/or impromptu, I thought it might be fun to look at some of the easiest and quickest to make of the 4^th of July desserts. Things that capture the holiday mood without much effort and, of course, befitting the season, are cold.

The simplest recipe is a mixture of blueberries, raspberries and/or sliced strawberries topped with whipped cream or scattered over a scoop of vanilla ice cream. Blueberries scattered over strawberry ice cream or raspberry sherbet, topped with whipped cream will do equally well. If you’re planning to eat away from home, say at a picnic, then the berries can travel in a container, along with a can of whipped cream or topping, in an ice chest. For serving, a package of shortcake rounds from the market, or other pastry cups will do. My favorite are cups made from wonton wraps.

Wrapper Fruit Cups: Makes 12 cups
24 Wonton Wrappers
2 cups raspberries, blackberries, blueberries or strawberries sliced
2 Tbs. melted butter
Cooking oil
Lightly oil the inside of each muffin cup in two 6 cup pans. Lay one wonton wrapper on a diagonal in each cup and lightly butter it. Butter the remaining 12 wrappers and lay them on top of the first in the cups on an opposite diagonal making sure the points form sides to the cups. Bake in a preheated 350 deg. oven for 10 min. Cool and remove from pans.

For a slightly more elegant presentation, layer the berries and the topping in glasses or goblets, ending with the topping. To add body, sprinkle cookie crumbs, flavor optional, on the topping between the layers. This can be made into an English Trifle for a crowd, by using a glass bowl and substituting a pound or angel food cake in 1 inch cubes for the cookie crumbs, beating (1) 4oz. package of vanilla or coconut pudding mix with 1 ½ cups cold milk for 2 min. then stirring in 1 ½ cups whipped topping from a 2 cup tub and layering that with the cake and berries. Finish with the reserved ½ cup topping.

Slices of pound or angel food cake make great bases for a la Mode desserts. Incidentally, both toast well, if you want an added flair. Simply put a slice on a plate, top with ice cream and berries. Again, for a more elegant, but easy presentation for a crowd this recipe is the answer.

Easy Berry Cake: Serves 4-6
1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
1pt. box blueberries
Save several nice strawberries and blueberries for decoration. Put the blueberries to the side. Slice the rest of the strawberries and sprinkle with sugar. Allow to rest for a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced strawberries over it allowing the juice to drip down the sides, sprinkle with some blueberries. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the frosting and garnished with the reserved berries. Can be made an hour or so ahead. Keep chilled and garnish just before serving.

Another easy cake, which travels well and is served from the pan, is a:

Crumble or Dump Cake: Serves 8-10

2 cans pie filling—of choice*-For this occasion, use blueberry and strawberry or cherry

1 box cake mix—to fit the above choice-for this choose a white cake

½ cup butter – melted

1 tsp. ground cinnamon

2 Tbs. sugar

Preheat oven to 350 degrees. Pour pie filling into a 9×13 inch pan. Sprinkle cake mix over. Drizzle with melted butter. Top with sprinkled sugar and cinnamon. DO NOT STIR. Bake for 30 min or until light brown Serve warm or cold, topped with ice cream or whipped topping.

*NOTE: Fresh berries can be substituted if tossed with cornstarch and sugar as directed under pies above and simmered until the juice renders and thickens. Then proceed as above

Two desserts which require more time but are still easy to make and can be ready a day or so in advance are:

Summer Berry Pudding – Serves 4-6
2 lbs. mixed berries-strawberries sliced if large
8 oz. raspberries
¾ cup sugar
8 slices white bread
Topping of choice to serve
Cut the crusts off the bread and use it to line the bottom and sides of a 4 ½ cup. bowl, making sure there are no gaps between slices. Bring the fruit and the sugar to a boil, lower heat and simmer for about 8 min stirring once. Spoon the fruit into the lined bowl, add in as much juice as it will hold, making sure some gets around the sides of the bowl. Cover the top of the bowl with the remaining bread and place in a pan to catch juice overflow. Put a plate on top of the bowl and weigh it down with cans. Refrigerate overnight. Puree the 8 oz. raspberries with enough of the remaining berry juice.to sauce constancy. Strain and chill. When ready to serve, unmold the pudding on a serving plate, pour some sauce over, and pass the rest. Garnish with whipped cream. Serve in slices

Angel Berry Nest: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then add the
flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form. Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill the circle, with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest. Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight for a week or more. To serve, fill the center with sliced fresh fruit or berries.

And finally two favorites of mine

Lilly’s Ice Cream Cake: Serves 8-10 This was devised when my daughter wanted to make a cake for her Dad. I forgot to prepare the pans and forcing it free broke it in chunks. Fortunately, I had a ½ gal. ice cream intended to go with the cake and was able to stem the tears with this recipe solution. It was not only a happy ending, but became a family favorite. For the 4^th a red velvet cake, vanilla ice cream and blueberry sauce*would be perfect.
1 box of cake mix, cooked according to directions, cooled and removed from the pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and cool
Soften ice cream to consistency of whipped topping.
Rinse bowl or mold with water and shake out excess but do not dry. The film of water freezes and forms a protective coating on the container that makes it easier to unmold the finished dessert.
Smear a dollop of softened ice cream over the bottom of a 2 ½ quart freezer proof mold or large round, deep mixing bowl. If it has a decorative top be sure to fill it all in. Then begin to fit chunks of the cake into the mold rather like pieces in a jigsaw puzzle. Be sure to separate the chunks of cake and the cake pieces from the sides of the mold with enough ice cream that they don’t stick together or become exposed when the dessert is unmolded.
Also, have a thick enough layer of ice cream on the bottom of the mold to form a firm base when plated for serving. Both cake and ice cream should be used up.
Freeze the mold for several hours or overnight.
Remove from freezer and dip the mold in a larger bowl, or pan, of hot water, for the count of ten (10). Cover the bottom with a serving plate and invert to unmold.
Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on the side.
*Berry Topping: Yield about 1¼ cups
(1) 10 oz. pkg. frozen berries of choice in syrup-thawed
¼ cup jelly or jam made from chosen berries OR equal amount apple, mixed fruit or red currant.*
1 Tbs. cornstarch
Drain 2/3 cup syrup from berries, adding water, juice or ginger ale to make up the difference if there isn’t enough syrup. Combine syrup, jam and cornstarch in a saucepan and cook over low heat until cornstarch is dissolved and mixture thickens. Remove from heat, stir in berries and chill until serving.

Fruit Pizza: Serves 8-10
Make dough as instructed below*
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
*Dough
1 ½ cups flour
½ cup sugar
2/3 cup shortening
3 Tbs. + ICE water
Mix flour and sugar. Cut in shortening until it resembles peas then add water as needed to form a firm ball of dough. Chill 0 min. then roll to fit a pizza pan or to a 12 inch round.
Assembly
1 ½ lb. fresh fruit–cut in slices if necessary-exact amount depends on choice of fruit
¼ cup clear jelly –more if needed-in complimentary flavor-apple is and current are general choices
1 Tbs. water per ¼ cup jelly*
Decoratively arrange raw fruit over the crust. My favorite is a combination of strawberries and blueberries, but kiwi and peach slices work, as well as do many others. Make glaze by melting jelly in water over low heat… Boil until clear and spoon over the fruit. Chill until completely set. Optionally pass whipped cream.
*NOTE: For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these pizzas.

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