The Rural Voice, 2005-07, Page 37Rural Living
Nothing says summer like raspberries
. Selected by Bonnie Gropp
Nothing says summer like the sweet
succulence of berries. With their
deep rich red colour, raspberries
bring flamboyance, and delicious
flavour to mealtime.
RASPBERRY AND BLUEBERRY
DUMPLINGS
3 cups (750 mL) raspberries
3 cups (750 mL) blueberries
2 tbsp (45 mL) granulated sugar
2 tsp (10 mL) cornstarch
Select 1/2 cup (125 mL) each of
the plumpest blueberries and
raspberries. Spread in single layer on
plate and sprinkle with 1 tbsp (15
mL) of the sugar; set aside. In Dutch
oven or wide saucepan, mix
remaining sugar with cornstarch.
Gently mix in remaining berries.
Cover and cook over low heat
until juices start to flow. Bring to
simmer. stirring gently until sauce
thickens. Cover and keep warm.
Dumplings:
1 1/2 cups (375 mL) fresh bread
crumbs
2/3 cup (175 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) ground nutmeg
pinch salt
1/2 cup (125 mL) plain yogurt
1 egg
1/4 cup (50 mL) butter, melted
In bowl. combine bread crumbs.
flour, sugar. baking powder. baking
soda, nutmeg and salt, mixing well.
Beat together yogurt, egg and butter.
With fork, stir into dry ingredients
just until moistened. With floured
hands, shape into 6 dumplings.
Bring sauce to gentle simmer. Add
dumplings, keeping them about 2
inches (5 cm) apart. Cover and cook
for 15 to 20 minutes or until cake
tester inserted in dumpling comes out
clean. Ladle sauce and dumplings
into serving bowls. Spoon reserved
berries over top.
GRILLED CHICKEN WITH
RASPBERRY SAUCE
(Recipe courtesy of Knorr)
1 cup (250 mL) Dijon and Honey
Keep your cool in the kitchen during the dog days of summer with rirul/\
flavourful desserts like easy Peach. Raspberry or Plum Sorbets. Made a du%
ahead from perfectly ripe, locally grown tender fruit. nothing ends a meal more
simply or magically.
Marinade with Lemon Juice. divided
4 boneless. skinless chicken
breasts
2 cups (500 mL) fresh raspberries.
divided
6 cups (1.5 L) mixed greens
1/2 cup (125 mL) toasted walnut
pieces
Place 1/2 cup (125 mL) marinade
and chicken in resealable plastic food
storage bag. Seal bag and turn to coat
thoroughly. Marinade in refrigerator
for about 30 minutes. Remove
chicken. discarding marinade.
Preheat barbecue over high heat
for 10 minutes. Reduce heat to
medium and cook chicken over
medium to medium -low heat for 12
to 15 minutes or until no longer pink
in centre. Turn once and haste often
with 1/4 cup (50 mL) marinade. Do
not haste during last 5 minutes of
cooking.
Discard any re{{nnaining marinade.
Cut chicken into strips.
In food processor or blender.
process 1 cup (250 mL) raspberries
and remaining 1/4 cup (50 mL)
marinade for 10 seconds. Divide
greens between 4 plates. arrange
chicken on greens. drizzle raspberry
sauce over chicken: sprinkle with
remaining raspberries and walnuts.
Tip: Toast walnuts in skillet over
medium-high. shaking pan frequently
until they are fragrant and slightly
browned.
FRESH FRUIT SORBET
2 1/2 cups (625 mL) raspberries.
pureed and sieved
1/2 cup ( 125 mL) liquid honey
1/4 cup (50 mL) white corn syrup
Combine pureed fruit. honey and
corn syrup: Chill until very cold. Stir
well and pour into ice-cream maker
Freeze according to manufacturers
directions.
To make peach sorbet puree 3 1/2
cups (875 mL) halved. pitted
peaches.
To make red currant sorbet
puree and sieve 3 1/2 cups (875 mL)
red currants.
To make blackberry sorbet puree
and sieve 5 cups (1.25 L)
JULY 2005 33