The Rural Voice, 2006-06, Page 39mint leaves
Cut strawberries into halves or
quarters, depending on size. In bowl,
sprinkle berries with sugar and liqueur
if desired, toss gently and set aside.
Cut cake in cubes. In 8 -cup (2 L)
glass serving bowl, layer one-third of
cake cubes, one-third of the berries
and one-third of the yogurt. Repeat
layers twice, saving some berries for
garnish. Cover and refrigerate for 2 to
6 hours (not overnight).
Garnish with reserved berries and
mint just before serving.
FLOATING FRUIT IN WINE
2 envelopes unflavoured gelatin
1 bottle (750 mL) dry white wine
(Riesling, un-oaked chardonnay)
1 cup (250 mL) granulated sugar
4 cups (1 L) mixed berries
(strawberries, raspberries and
blueberries)
In saucepan, sprinkle gelatin over 1
cup (250 mL) of the wine; let stand for
I minute to soften. Add sugar and stir
over medium heat until gelatin and
sugar dissolves. Remove from heat.
Stir in remaining wine until blended.
Divide among 8 wine or martini
glasses, champagne flutes or glass
dessert dishes, filling about two-thirds
full. Chill until almost set, 30-40
minutes.
Meanwhile, lightly rinse and dry
berries. Cut strawberries into halves or
quarters depending on size. Divide
berries among glasses, gently pushing
fruit below wine mixture. Refrigerate
until set, about 3 hours.
PEPPERED BEEF WITH
BALSAMIC STRAWBERRY
RELISH
1 tbsp (15 mL) dijon mustard
1 tbsp (15 mL) whole
peppercorns, cracked
1/2 tsp (2 mL) salt
1 clove garlic, minced
1 1/2 Ib (750 g) grilling steak
(such as top sirloin) about 1 -inch
(2.5 cm) thick
In small bowl, combine mustard,
cracked peppercorns, salt and garlic;
rub in coating evenly on both sides of
meat. Grill steak over high heat or
broil for about 4 minutes on each side
for medium -rare, or until desired
doneness.
Relish:
1 1/2 cups (375 mL) chopped
strawberries
3 tbsp (45 mL) chopped red onion
2 tbsp (25 mL) chopped sweet
yellow pepper
2 tbsp (25 mL) fresh parsley
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) olive oil
1 1/2 tsp (7 mL) granulated sugar
salt and pepper
In bowl, combine strawberries,
onion, yellow pepper, parsley, vinegar,
oil, sugar and salt and pepper to taste.
Slice steak thinly across the grain
and serve with relish.
STRAWBERRY HAZELNUT
TORTE
4 eggs
3/4 cup (175 mL) granulated sugar
1 cup (250 mL) toasted hazelnuts
2 tbsp (25 mL) all-purpose flour
2 1/2 tsp (12 mL) baking powder
Grease two 8 -inch (2 L) cake pans;
line bases with waxed paper and
grease.
In blender or food processor, blend
or process eggs and sugar at high
speed until combined. Add hazelnuts,
flour and baking powder; blend or
process until nuts are finely chopped,
scraping down side of container
occasionally.
Divide .evenly between pans. Bake
in 350°F (180°C) oven for about 20
minutes or until cake tester inserted in
centre comes out clean. Immediately
run knife around inside of pans; cool
cakes in pans on racks, about
10 minutes. Remove from pans and
strip off waxed paper; let cool
completely.
(Cakes can be wrapped and frozen
at this point.)
Filling and Topping:
2 cups (500 mL) strawberries
1 cup (250 mL) whipping cream
2 tbsp (25 mL) icing sugar
2 tbsp (25 mL) hazelnut liqueur
(optional)
slice hazelnuts (optional)
Reserve a few hole berries for
garnish; slice remaining berries and set
aside. In bowl, whip cream with icing
sugar and liqueur (if using). Spread
half over top of one cake layer.
Arrange half of the sliced berries over
cream. Top with second cake layer,
remaining cream and berries. Garnish
with reserved berries and sliced
hazelnuts (if desired).
EASY TIRAMISU WITH
STRAWBERRY COULIS
8 oz (250 g) light cream cheese.
softened
1/4 cup (50 mL) coffee liqueur
1/4 cup (50 mL) icing sugar
1/4 cup (50 mL) vanilla pudding
12 ladyfingers, split
1 1/2 tsp (7 mL) (approx)
unsweetened cocoa
In bowl, combine cream cheese,
1 1/2 tbsp (22 mL) liqueur, the icing
sugar and pudding; beat with mixer
until blended and smooth. Brush cut
sides of ladyfingers with remaining
liqueur. Spread about 1 1/2 tbsp
(22 mL) cheese mixture over bottom
half of each ladyfinger; cover
with tops. Refrigerate until ready to
serve.
Coulis:
2 cups( 500 mL) strawberries
3 tbsp (45 mL) granulated sugar
1 tbsp (15 mL) brandy (optional)
In blender or food processor, puree
strawberries. Place in bowl; stir in
sugar and brandy (if suing).
Place small amount of coulis on each
small serving plate; top with 3
ladyfinger "sandwiches". Sprinkle
with cocoa and garnish with whole
strawberries.
Serve immediately.
BAKED NUT BERRY
FRENCH TOAST
6 thick (1-inch/2.5 cm) slices egg
bread
4 eggs
2 cups (500 mL) milk
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) each nutmeg and
cinnamon
3/4 cup (175 mL) packed brown
sugar
1 cup (250 mL) chopped pecans
1/4 cup (50 mL) butter, melted
2 1/2 cups (625 mL) mixed berries
(strawberry halves, raspberries and
blueberries)
Arrange bread in single layer in
buttered 9x13 -inch (3.5 L) baking
dish, trimming to fit. In Targe
bowl, whisk together eggs,
milk, vanilla, nutmeg, cinnamon and
1/2 cup (125 mL) of the sugar. Pour
evenly over bread. Cover and
refrigerate for several hours or
overnight.
Just before baking. combine
remaining 1/4 cup (50 mL) sugar.
pecans and melted butter. Spread
berries evenly over bread layer: top
with pecan mixture. Bake in 400°F
(200°C) oven for 35 to 40 minutes or
until bread is puffed in the centre and
fruit bubbling. Serve warm.°
JUNE 2006 35