COOL RED, WHITE AND BLUE DESSERTS
Cool in 2 ways-cool to serve and cooling to eat. By happy coincidence, berry harvesting in most of the U.S. is late May through July, making a wide variety of tri-color patriotic desserts for July 4th, renditions of the season’s produce. Produce which is now available all year, both frozen and fresh, allowing these recipes and more stable ones, cakes, pastries, crisps and soufflés able to brighten menus in any season.
The desserts below range from simple to elegant with recipes requiring only basic cooking skills and minimum kitchen time. The great thing about fresh fruit is that it IS a dessert in itself. Add one ingredient, even cream, and it’s dressed up. This is especially true of colorful berries-sprinkle a few over ice cream, top with a daub of whipped cream and, Vola! a professional creation. Make a sauce of some berries and it’s a sundae, add a meringue and it becomes a glace. My Mother layered blueberries, whipped cream and raspberry sherbet, ending with berries and whipped cream, in a wine goblet. It was a stunning parfait and the perfect ending to even a formal dinner.
Feel free to put your own spin on these recipes. It’s creative, fun and wins you raves. If you want to see more berry recipes, click BLOG on the Home Page and check out May and June for each year from the drop=down menu in the right margin of each page or click on these links June 28, 2012, June 22, 2016, July 11, 2015, June 29, 2017, June 27. 2019, June 28, 2020, July 25, 2020
RECIPES
Tipsy Berry Parfaits: Serves 6*
2 pints fresh strawberries or raspberries
2 pints fresh blueberries
9 Tbs. Fruit flavored liqueur like Crème de Cassis or Chambord, sweet sherry or brandy
2 cups crème fraiche, sweetened sour cream or sweetened whipped cream
wash the berries well and let them dry naturally to avoid bruising. Put them into a bowl and pour the liqueur over them, add freshly ground black pepper and marinate at least 1 hr.at room temperature. Spoon berries, then cream in layers into deep wine goblets or parfait glasses. Top each with 2 Tbs. cream and some reserved berries.
*NOTE: This mixture is also delightful as a filling for crepes, or honeydew melon halves, topped with the cream
Meringues are user-friendly. *
Basic Batter:
4 large egg whites room temperature
½ tsp. cream of tartar OR 3 drops vinegar
Pinch salt
1 cup granulated sugar
1 tsp. vanilla extract (or other flavorings, maple, peppermint etc.)
All equipment MUST be clean and dry. Beat eggs on low until foamy. Add cream of tartar or vinegar and vanilla until combined. Turn beaters to high and gradually add sugar, beating until stiff glossy peaks form. Cover a baking sheet with waxed paper, drop batter by teaspoons and bake in a preheated 250 deg, oven for 1 hr. turn off oven, crack door and allow to cool for 30 min. Remove from oven, gently separate from paper, cool completely\ and store air tight. Lasts for weeks.
*NOTE: They’re great served as COOKIES, or used as toppings, but they can also be cooked in ROUNDS. Use plates to draw templates on waxed paper. The rounds can be layered like cake separated by different fillings.
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. To serve, fill the center with sliced fresh fruit or berries.
Lilly’s Ice Cream Cake: Serves 8-10 Our family favorite is spice cake, coffee ice cream and caramel sauce but many flavor combinations will work. For July 4th I suggest vanilla or strawberry Ice cream with red or blue velvet cake**and a sauce of strawberries or blueberries*See NOTE below.
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
Layer pans, tube pan or sheet cake pan to bake the cake
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.
1 pt. strawberries or blueberries for sauce
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 the mold. If it has a decorative top be sure to fill it all in. Then begin to fit chunks of the cake into the mold in layers. Be sure to separate the layers of cake, the pieces of cake in the layers 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 appropriate fruit sauce on the side.
*NOTE: To make a strawberry sauce, slice the berries, sprinkle with sugar and allow to sit for 20-40 min. Store chilled. For blueberries, sprinkle with sugar, add 2 Tbs. water and simmer over medium low heat until berries begin to break apart. Cool and store chilled.
** Red Velvet cake is available in mix form. Some recipes for Blue Velvet cake are:
1) If your Red Velvet Cake recipe calls for 2 oz. of Red food coloring, you would substitute 1 ounce Royal Blue gel paste food color, PLUS 2 drops violet gel paste food color. This will give you the proper color for a Blue Velvet Cake.
2) Really simple Velvet cake (use any color(s) you prefer) using boxed white cake mix and chocolate pudding mix:
–1 (18.25 ounce/517 g) package white cake mix
–1 (3.5 ounce/99 g) package non-instant chocolate pudding mix
Directions
–Preheat oven to 350* F (175* C).
–Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup/118 cm).
–Stir in pudding mix and food coloring.
–Pour into cake pan(s) and bake according to package directions.
3) Velvet cakes are the same, except different food colorings are used. The only thing that sets a “velvet” cake apart from a traditional cake is that it contains buttermilk, food coloring and (typically) a darker chocolate/cocoa powder but it doesn’t have to, see recipe#2 above using pudding. If one is out of buttermilk, using a Tbsp. of white vinegar and regular milk will be the same.
NOTE: The easiest option will probably be best here, since the cake is part of the dessert, not the focus.6/21/17
Red, White and Blue Cake: Serves 10-12
1 box red velvet cake mix
Amaretto Liqueur
Filling:
(1) 14 oz. can sweetened condensed milk-NOT evaporated milk
1 pint whipping cream whipped to stiff peaks
Few drops blue food coloring*
1 tsp. Almond flavoring-or to taste
Frosting:
8 oz. cream cheese
8 oz. container Cool Whip
Confectioners’ sugar to taste-optional –I don’t use it
1 tsp. Almond flavoring
Raspberries and/or strawberries and blueberries for garnish
Line a 9 inch layer pan with foil. Mix until incorporated condensed milk, flavoring and food coloring*(1 or 2 drops make an attractive light blue-don’t go too dark). Fold in whipped cream, pour into prepared pan and freeze at least 6 hrs. better overnight.
Bake cake according to directions in (2) 9 inch round pans as directed for layers. When cool, using a fork, puncture each layer several times 1 inch apart and ½ way through. Lightly drizzle no more than 2 Tbs. Amaretto on each layer where punctured. Place 1 cake layer on a plate, top with frozen filling, then 2nd cake layer. Return to freezer until ready to frost.
Beat frosting ingredients together until smooth, and creamy, adding sugar if desired to taste, then frost entire cake. Scatter or arrange fruits on top to decorate. One suggestion-slice large strawberries lengthwise, leaving the tip intact and separate them into fan shapes. Use blueberries to form ‘stems’. If making ahead store cake in freezer.
Red, White and Blueberry Yogurt ‘Cake’: Serves 4 +
(4) 8 oz. containers blueberry yogurt
1 pt. fresh raspberries
2 cups vanilla yogurt
Line a sieve with 2 layers of cheesecloth allowing excess fabric to drape over the sides. Put blueberry yogurt in a bowl and stir well until the mixture is dark blue, then pour into the lined sieve, covering with fabric overhang. Place sieve over a bowl and refrigerate 24 hrs.to drain. Discard liquid, invert thickened yogurt onto a plate and form into a thick cake shape. Wash and dry raspberries and place, carefully, individually on top of molded yogurt, completely covering it. Beat vanilla yogurt until creamy and present in a dish alongside cake. Can be made a slightly in advance, store chilled.
Cake a la Mode Serves 4
4 slices of pound cake at least 1 inch thick, toasted
1 pt. berries- mixed makes a nice presentation
2 Tbs. sugar
¼ cup sweet wine, like Marsala, vermouth, port etc. .or orange juice
½ tsp. cinnamon
¼ cup topping of choice – whipped cream, Cool Whip, ricotta, ice cream or yogurt
Marinate the berries in the next 3 ingredients, chilled, for at least 30 min. Place the cake slices on plates and mound the berries next to, or slightly over them. Spoon the topping over the berries and drizzle any accumulated syrup over that as garnish.
*NOTE: This dessert can be made finger friendly by cutting the cake slice in half, spreading the topping on one half, mounding slightly drained berries on that and covering with the other half slice of cake to make a sandwich.
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 1/3rd 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 2nd layer. Finish with 3rd layer topped with the rest of the whipped topping and the reserved decorative berries.
White Chocolate Cheesecake Squares: Yield 25
(1)12 oz. pkg. white chocolate chips
1 cup sugar
(2) 8 oz. pkgs. Cream cheese
½ cup strawberry jam
½ cup blueberry or black raspberry jam
1 Tbs. lemon juice
Line an 8 x8 inch baking pan with parchment rectangles at right angles so they don’t overlap or wrinkle. Cream together sugar and cream cheese. Melt chips stirring until smooth and add to cheese mix, stirring until smooth. Pour batter into pan and freeze, covered with wax paper, at least 1 hr. until firm. While still in pan cut into 25 squares and move to a plate with a spatula. Divide the lemon juice between the jams and melt them slowly to make glazes. Spoon each glaze evenly over half of each square or allow to drizzle in ribbons over the squares. Store chilled, not frozen.
Raspberry Swirl Cheesecake: Serves 10
1 ½ cups slightly sweetened fresh or frozen raspberries
(1) 14 oz. can sweetened condensed milk NOT evaporated
3 eggs
(1) 9 inch crumb pie crust
Fresh raspberries, blueberries OR see Berry Topping above for garnish
Blend raspberries until smooth and strain to remove seeds , stir in 1/3 cup condensed milk and set aside. Beat eggs, cheese and remaining milk until smooth and pour into pie shell. Top with berry mix and using a thin knife, gently swirl it through the cheese mix. Bake in a preheated 350 deg. oven for 25-30min.until center is just set. Cool then chill at least 4 hr. Garnish with Berry Topping or fresh berries and cream.
Fruit Pizza:
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. To complete the color scheme pass whipped cream, or ice cream.
Raspberry Cream Pie: Serves 8
(1) 9 inch baked pie crust-crumb preferred
8 oz. cream cheese
¾ cup raspberry fruit spread or jam
1/3 cup milk-cold
1 pkg. (4 serving size) Vanilla instant pudding and pie filling
8 oz. whipped topping-1/2 cup reserved
Red food coloring-8-10 drops
Blueberry Topping Below
Beat cheese and jam, gradually adding milk, and coloring until smooth. Still beating, add pudding mix and beat 2 min. Stir in whipped topping, adjust color if needed and spoon into crust. Chill at least 4 hr. Use reserved ½ cup topping to garnish or place a spoonful on top of blueberry topping below.
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.
Serve in spoonfuls on top of dessert.
*For frozen bagged blueberries, place frozen blueberries with 1/3 cup water in a saucepan and cook over low heat until berries thaw, adding sugar to taste until sugar dissolves, then remove berries and proceed as above.
Semifreddo: Serves 6-8
3 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon flavor extract—almond, vanilla etc. –optional but advised
2 egg whites*–also optional recipe
2 cups whipping cream – well chilled
Line a 5 x 9inch loaf pan or 3 quart capacity dish with plastic wrap leaving generous overhangs on long sides.
Place the eggs, egg yolks, flavor extract and ½ the sugar if making meringues, all if not, in a heat proof bowl set over a pan of barely simmering water, (a double boiler or Bain Marie). Using a hand held mixer, beat the mixture for 6-8 minutes until custard is pale and thickened enough to coat the back of a spoon. Remove from heat and beat for an additional 4-6 minutes until cool. In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. *If adding meringue- beat egg whites in a clean Bain Marie or double boiler over simmering water until soft peaks form, add sugar and continue beating until billowy and glossy. Fold into the eggs and cream. Freeze until firm, at least 6 hours but better overnight, unmold and slice to serve-DO NOT SCOOP OR SPOON.
Note: Semifreddo is intended to contain a mixture of flavors. Chopped fruit, ground nuts or fruit purees are usually incorporated into the whole or just one layer (see puree directions below) to give a color and flavor contrast. 4 oz. of finely chopped chocolate can be added to the custard while hot to make a chocolate semifreddo or just 2 oz. to half the custard to make just one layer. This means the whipped cream and meringue will have to be added in half portions as well.
Berry Puree:
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
To make the puree, 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.
To make swirls in packaged ice cream, spoon the blueberry puree over the top of softened ice cream and use a spatula to gently fold it into the cream. To make a layered dessert, gently fold it into half the finished mixture and pour it into the mold first to make a bottom layer.
Berry Ripple Ice Cream
Line a flat bottom, freezer safe container with wax paper or freezer wrap. Let the ice cream, soften and spread it in the container. The quantity should come to about 1 ½ inch from the top. Depending on your choice of flavor, spread about 1 inch syrup of a complimentary one over the surface and using a butter knife, swirl the syrup through the ice cream as is done with cake batter, Freeze several hours until firm.
Homemade Blueberry Ice Cream-An easy way to surprise people with unusual flavors.
3 cups (1 ½ pts.) half-and-half
(1) 14 oz. can Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
1 cup lightly mashed fresh blueberries –OR other pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries*
Food coloring (optional)
COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer’s instructions.
REFRIGERATOR-FREEZER METHOD
Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup prepared fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9- x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.
