Recipe from: Raspberries & Strawberries by Jacqueline Heriteau,
2 pints strawberries
1/2 c sugar
1 pint heavy cream whipped with 1 Tbs sugar and 1 tsp vanilla extract
1 dozen biscuits (you can make from scratch or use Pop-in-Fresh to keep it
3-4 hours prior to serving dessert, hull and rinse the berries.
Reserve the 12 most perfect berries for garnish later. Puree half the remaining
berries, quarter the other half then add the quartered berries and the 1/2 cup
of sugar to the pureed berries. Leave mix at room temperature until serving
Prepare the biscuits and let cool only a few minutes (you want
to serve them warm). Cut biscuits in half and on each plate place the bottom
half of the biscuit. Ladle some pureed sauce over, cover with top of biscuit
then ladle some more sauce over. Top with whip cream and garnish with a whole
strawberry. Serve with extra sauce and whipped cream on the side for people to
add as they like.
Strawberry-Hazelnut Triangle Cookies
1/2 prepared Basic Butter Cookie Dough (See below)
1/3 cup Phipps Strawberry jam
1/2 cup finely chopped hazelnuts
Preheat oven to 350°F.
Roll out dough between sheets of wax paper into an approximately 14-inch
square, about 1/8 inch thick, and remove top sheet of paper. Spread dough with
jam and sprinkle with nuts. With a long-bladed knife cut dough into 2-inch
squares and halve each square diagonally to form triangles. If dough becomes too
soft to work with, transfer it on wax paper to a baking sheet and freeze or
chill until firm.
Arrange triangles 1/2 inch apart on baking sheets and bake in batches in
middle of oven until pale golden, about 12 minutes. Cool cookies on baking
sheets 5 minutes and transfer to racks to cool completely. Cookies may be stored
between layers of wax paper in airtight containers up to 6 weeks frozen.
Basic Butter Cookie Dough (For Strawberry-Hazelnut Triangle Cookies
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
In large bowl of a standing electric mixer beat together butter, sugar, and
salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat
until smooth. Beat in flour gradually, beating dough until just combined well.
Peach, Raspberry, and Olallieberry Crisp*
Recipe from: Vegetarian Cooking for Everyone by Deborah Madison, c.1997.
* Note: Original recipe uses blackberries instead of Olallieberries.
2 lbs ripe peaches
1 c olallieberries, cleaned and stemmed
1 c raspberries, cleaned and stemmed
1/2 c sugar
3 Tbs all-purpose flour
1 recipe Crisp Topping (See below)
Preheat oven to 375º. Butter a 2 to 2-1/2 quart baking dish. Make the Crisp Topping (See below) and set aside. Peel the peaches: Drop in a pan of boiling water for 10 seconds, then transfer to a bowl of cold water and their skins should peel off easily. Sliced the peeled peaches into wedges 1/2" thick and put in a large bowl, discarding the stones. Add the berries,
sugar and flour and toss gently so as not to break the berries. Transfer the fruit mixture to the buttered baking dish and cover with the Crisp Topping. Place baking dish on a baking sheet in oven (to catch any juices that might spill during cooking) and bake until the top is well-browned and the peaches are tender when pierced with a knife (about 45 minutes).
Crisp Topping (for Peach, Raspberry, and Olallieberry Crisp
6 Tbs butter, cut into 1/2" chunks
3/4 c brown sugar, packed
2/3 c flour
1/2 c rolled oats or chopped nuts
1/4 tsp salt
1/2 tsp grated nutmeg
1 tsp ground cinnamon (optional)
Using your fingers or a mixer with the paddle attachment, work the butter with the rest of the ingredients so that each piece is coated and you have a coarse, crumbly mixture.
Eggnog Custards Garnished with Fresh
Recipe from: Bon Appétit,
A favorite Christmas drink is transformed into this lovely
2 1/2 cups half and half
1 vanilla bean, split lengthwise
8 large egg yolks
1/3 cup sugar
3 tablespoons bourbon
1/8 teaspoon ground nutmeg
Pinch of salt
Additional ground nutmeg
6 whole strawberries
Preheat oven to 325°F. Place half and half in heavy medium saucepan. Scrape
in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover;
steep 15 minutes. Discard vanilla bean.
Whisk yolks, sugar, bourbon, 1/8 teaspoon nutmeg and salt in large bowl to
blend. Gradually whisk in hot half and half mixture. Strain custard into 4-cup
glass measuring cup.
Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide
custard equally among cups. Cover each cup with foil. Pour enough hot water into
pan to come halfway up sides of custard cups. Bake until custard is just set
around edges but still soft in center, about 45 minutes. Remove cups from water.
Remove foil and cool. Cover custards and chill until cold, at least 2 hours.
(Can be prepared 3 days ahead. Keep refrigerated.)
Sprinkle additional nutmeg over custards. Garnish with strawberries.
The Ultimate Valentine Cake
Recipe from: Bon Appétit, February 1990.
A showstopper centerpiece cake for February fourteenth. White chocolate
provides a rich, buttery texture. To serve, remove the chocolate lid and break
it into pieces to nibble along with the cake.
Chocolate Heart Lid:
3 ounces imported white chocolate (such as Lindt or Tobler), chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
9 ounces imported white chocolate (such as Lindt or Tobler), chopped
5 large eggs, separated, room temperature
1/2 cup plus 1 tablespoon sugar
1tablespoon framboise liqueur or Grand Marnier
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted, warm
3/4 cup cake flour
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoon light corn syrup
3 tablespoons framboise liqueur or Grand Marnier
1 1-pint basket strawberries, hulled and halved
1 1/2-pint basket raspberries
1 1-pint basket strawberries with stems, halved through stem end (stems left
2 1-pint baskets strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons framboise liqueur or Grand Marnier
2 1/2-pint baskets raspberries
To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch
bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of
heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper
on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to
prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over
saucepan of simmering water; stir until smooth. Remove from over water. Place
bittersweet chocolate in another bowl. Set bowl over saucepan of simmering
water; stir until smooth. Remove from over water.
Drop white chocolate by spoonfuls inside heart, spacing apart and allowing
some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into
spaces. Move heart pan gently from side to side to distribute chocolate evenly
and fill in heart completely. Swirl mixtures together using tip of knife.
Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to
flatten chocolate. Freeze until firm, about 20 minutes.
Run small sharp knife around outside of pan to loosen chocolate. Remove pan.
Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead.
Cover with plastic wrap.)
To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake
pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake
pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked
cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan,
folding, pressing and crimping firmly to adhere, to batter from leaking out.
Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir
until smooth. Remove from over water.
Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale
yellow and slowly dissolving ribbon forms when beaters are lifted, about 3
minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and
beat until just combined.
Using electric mixer fitted with clean dry beaters, beat whites in large bowl
to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just
stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4
of whites to lighten. Gradually fold in remaining whites. Pour batter into
prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small
knife inserted into center of cake comes out clean, about 20 minutes (cake will
be well browned). Cool in pan on rack.
To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat,
stirring until smooth. Stir in framboise. Cool icing until firm enough to
spread, about 2 hours.
Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers
using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3
cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup
icing over top and sides of cake. Refrigerate cake until icing is set, about 1
hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining
icing separately. Rewarm icing over very low heat until just spreadable before
continuing with recipe.)
Mound some hulled strawberries and raspberries on right half of heart cake.
Position lid atop berries at angle, moving berries around so that left edge of
lid rests on left edge of cake. Tuck half of strawberries with stems, stems
facing out, between cake and lid. Spread remaining icing over sides of cake
where lid is attached, smoothing with spatula to create boxlike appearance.
Reserve remaining strawberries and raspberries for garnish. Refrigerate cake
until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)
To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl.
Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently. Arrange
reserved berries on platter around cake. Serve cake, spooning compote over each
Chocolate Fondue with
Strawberries for Dipping
1 cups premium cocoa powder (Valrohna or Scharffen Berger), sifted
1 1/4 cups spring water
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces 62% Scharffen Berger (premium semi-sweet chocolate), chopped
Pound cake and fruit (such as bananas, apples, strawberries, and plums), cut
into bite sized pieces
Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and
corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until
sugar solution has reduced by about 30%. Pour the cocoa powder into the solution
and blend with a whisk until smooth. Return the chocolate mixture to the stove
and continue cooking over medium heat. Add heavy cream, bring to boil and allow
to simmer for five minutes. Remove from the heat and stir in chopped chocolate.
Pour into fondue pot and keep warm.
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