The Rural Voice, 2003-06, Page 48CHOCOLATE STRAWBERRY
SHORTCAKE
1 1/2 cups (375 mL) all-purpose
flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 tbsp (15 mL) baking powder
1/2 cup (125 mL) sugar
1/3 cup (75 mL) butter
1 cup (250 mL) soured* milk
2 squares unsweetened chocolate,
melted and cooled
orange liqueur or orange juice
(optional)
2 squares semi -sweet chocolate,
melted and cooled
1 qt (1 L) strawberries
1 tub (1L) thawed whipped topping
whole strawberries for garnish
*Place 1 tbsp (15 mL) vinegar in a
measuring cup and add milk to 1 cup
(250 mL) mark.
Cake:
Heat oven to 400°F (200°C)
Combine flour, baking soda, salt
baking powder and sugar. Cut in
butter until mixture resembles coarse
meal. Blend in milk and unsweetened
chocolate; mix well.
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Spread into 2 greased and floured
9 -inch (23 cm) cake pans. Bake for
10 to 12 minutes or until cake begins
to pull away from sides of pan. Cool.
Sprinkle each cake layer with
liqueur if desired.
To assemble shortcake:
Place one layer on serving plate.
Top with sliced strawberries and half
of the whipped topping.
Cover with second layer. Top with
sliced strawberries and remaining
whipped topping. Garnish with whole
strawberries. Drizzle remaining
melted chocolate over strawberries.
Refrigerate.
STRAWBERRY WHITE
CHOCOLATE MOUSSE
PARFAIT
6 oz (175 g) white chocolate (6
squares)
1 cup (250 mL) light sour cream
or plain yogurt
2 tbsp (25 mL) lime juice
1/2 cup (125 mL) whipping cream
1 qt (1L) strawberries
In bowl over saucepan of hot
water, melt chocolate. In small bowl,
combine sour cream with lime juice;
stir in chocolate. Refrigerate for 30
minutes to thicken slightly. In
separate bowl, whip cream; fold into
chocolate mixture.
Hull and slice strawberries,
reserving 8 whole berries for garnish.
Layer with chocolate mixture in
parfait glasses. Garnish with reserved
berries. Serve immediately or
refrigerate until serving time.
STRAWBERRY TRIFLE
1 can (15 oz/425 g) Devon custard
1/2 cup (125 mL) port or sherry or
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apple juice
4 cups (IL) cubed pound cake
4 cups (1 L) strawberries, halved
2/3 cup (150 mL) strawberry jam
Stir together Devon custard and
1/4 cup (50 mL) port. Set aside.
In large glass serving bowl,
arrange alternating layers of half each
of the pound cake, remaining port,
strawberries, jam and custard.
mixture. Repeat layers once. Cover
and refrigerate for several hours.
At serving time, garnish with
whole strawberries, whipped cream
and mint leaves.
RICOTTA SOUFFLE WITH
AMARETTO STRAWBERRIES
3 caps (750 mL) strawberries,
hulled
1/4 cup (50 mL) amaretto liqueur
or 1 tsp (5 mL) almond extract
3 tbsp (50 mL) fruit sugar
1 pkg (475 g) ricotta cheese
1/3 cup (75 mL) granulated sugar
3 eggs
1 egg yolk
1 egg white
3 tbsp (50 mL) unseasoned dry
bread crumbs
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) almond extract
1/4 cup (50 mL) chopped toasted
almonds
icing sugar
Generously grease and coat with
sugar an 8 -inch (20cm/2L) souffle
dish; shake out excess sugar.
Toss together strawberries, liqueur
or extract and fruit sugar in large
bowl; cover and chill.
Beat together cheese, granulated
sugar, 3 eggs, 1 egg yolk, bread
crumbs, flour and almond extract in
medium bowl until thoroughly
blended. Beat remaining egg white
and fold into mixture. Spoon into
prepared dish.
Bake in 375°F (190°C) oven for
45 to 50 minutes or until lightly
browned and edge begins to pull
away from dish. Cool on rack for 3
minutes. Loosen with knife and invert
onto wide -rimmed serving plate.
Sprinkle with toasted almonds and
dust with icing sugar.
Surround souffle with prepared
strawberries.0
— Recipes courtesy Foodland Ontario