The Rural Voice, 2005-07, Page 38blackberries.
To make plum sorbet cook and
puree 3 cups (750 mL) halved, pitted
blue or prune plums (about 8 blue or
15 prune)
RASPBERRY GRAHAM
CRACKER TORTE
(From the Ontario Berry Growers
Association)
1 cup (250 mL) fresh raspberries
1/2 tsp (2 mL) almond extract
2 1/2 cups (725 mL) thawed frozen
whipped topping
7 graham cracker rectangles (5x2 1/2
inches/12.5x7/5 cm) each
Place raspberries in food processor
or blender. Cover and process until
smooth; reserve 1/4 cup (50 mL).
Fold remaining raspberry puree and
the almond extract into whipped
topping until creamy.
Spread 1 cracker with about 2 tbsp
(25 mL) topping mixture; layer with a
second cracker. Place on serving
plate. Continue layering 5 more
times. Gently press torte together.
Using pancake turner, carefully
turn torte on its side so crackers are
vertical. Frost top and sides with
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remaining topping. Cover and
refrigerate at least 6 hours. (Torte
will mellow and become moist)
Serve reserved raspberry puree
with torte. Refrigerate any remaining
torte.
HERBED RASPBERRY AND
RED CURRANT SAUCE WITH
PORT
4 cups (1 L) currants
3 cups (750 mL) raspberries
1/4 cup (50 mL) water
12 to 15 large sweet basil leaves
peel of orange, coloured part only
1 piece (5 cm) gingerroot, julienned
1 cup (250 mL) port wine
3 cups (750 mL) granulated sugar
In Targe glass or stainless steel
saucepan, combine red currants (with
stems), raspberries and water. Cover
and cook over low heat until juices
start to flow, about 8 minutes. Tie
basil leaves, orange peel and ginger
together with kitchen twine or thread;
add to pan and bring to simmer.
Cook, covered until very soft, 8 to 10
minutes. Discard bouquet of
seasonings.
Line large stainless steel sieve with
dampened muslin; place over deep
bowl. Pour in cooked mixture; place
small plate on top and weigh down
with unopened juice can or jar filled
with water. Let stand until dripping
stops - 4 to 5 hours.
Discard pulp. In wide glass or
stainless steel saucepan, bring juice
and port to boil. Stir in sugar until
dissolved. Boil rapidly until setting
point * is reached, 10 to 12 minutes.
Pour into hot sterilized, canning jars,
leaving 1.4 inch (5 mm) headspace.
Remove any air bubbles by twirling
jar back and forth a few times. Wipe
rims and seal. Process in boiling
water bath for 5 min. Cool
completely. Label and store in cool,
dark, dry place.
* To test for setting point: With dip
cold metal spoon, lift a small amount
of liquid well above steam from pan.
Wait 30 seconds, then let liquid run
off side of spoon. When two drops
run together and fall from spoon,
setting point is reached.
RASPBERRY AND APRICOT
SQUARES
1/2 cup (125 mL) butter
1 tsp (5 mL) grated lemon rind
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) almonds