The Rural Voice, 1998-06, Page 491 cup (250 mL) maple syrup
1 cup (250 mL) whipping cream
Coulis:
1 quart (1 L) strawberries
2 tbsp (25 mL) icing sugar
1 tbsp (15 mL) rum (optional)
Bavarian:
In small saucepan, sprinkle gelatin
over water; let stand for 1 minute to
soften. Stir in egg yolks, then maple
syrup. Cook, stirring, over medium
heat for 5 to 7 minutes or until
mixture thickens slightly. Transfer to
bowl and chill until syrupy, about 25
minutes.
In bowl, beat cream until stiff; fold
in maple mixture. In separate bowl,
beat egg whites until stiff pcaks form;
fold into maple -cream mixture.
Pour into 8x4 inch (1.5L) rinsed
loaf pan. Chill for about 3 hours or
until set, or overnight.
Coulis:
In food processor or blender,
puree 2 cups (500 mL) of
strawberries with icing sugar and rum
(if using) until smooth. Chill. Slice
remaining strawberries; chill.
To serve, unmold Bavarian onto
plate. Spoon a few tablespoons of
Coulis onto dessert plates. Top with
slice of Bavarian. Garnish with sliced
berries.
Note: For a lighter version, fold in
1 cup (250 mL) plain yogurt instead
of the whipped cream.
CREAMY STRAWBERRY
BOWTIE WITH RASPBERRY
SAUCE
2 cups (500 mL) medium bowtie
pasta
1 egg white
1/4 cup (50 ml) granulated sugar
1/3 cup (75 mL) whipping cream
1/4 tsp (1 mL) almond extract
3/4 cup (175 mL) plain yogurt
2 cups (500 mL) sliced
strawberries
1 pkg (300 g) frozen unsweetened
raspberries, thawed
1/3 cup (75 mL) icing sugar
2 tbsp (25 mL) white rum
1/4 cup (50 mL) sliced almonds,
toasted
Cook bowties according to
package directions. Drain and chill
under cold running water. Drain well.
Beat egg white until foamy.
Gradually beat in granulated sugar
and continue beating until stiff peaks
form. Beat cream with extract until
stiff. Fold together egg white
mixture, cream and yogurt. Fold in
bowtics and strawberries. Cover and
chill until serving time.
In food processor or blender,
process raspberries until smooth. Add
icing sugar and rum and blend well.
Press through sieve to remove seeds.
Chill. To serve, spoon raspberry
sauce onto dessert plates. Top with
noodle mixture and sprinkle with
almonds.
STRAWBERRY TORTE
4 cups (1 L) sliced strawberries
1 cup (250 mL) all purpose flour
1/4 cup (50 mL) icing sugar
1/2 cup (125 mL) butter
2 cups (500 mL) milk
1/4 cup (50 mL) cornstarch
3 egg yolks
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) almond flavouring
1 cup (250 mL) whipping cream
In large bowl, blend flour and
icing sugar. Cut in butter until
mixture resembles fine crumbs.
Spoon dough into a 9 inch (23 cm)
springform pan and pat down firmly.
Bake at 375°F (190°C) for 15
minutes. Set aside to cool. Remove
from springform pan.
In large bowl, blend 1/2 cup (125
mL) milk with cornstarch to form
smooth paste. In separate bowl, beat
egg yolks and sugar until smooth; stir
into cornstarch mixture. Heat
remaining 1 1/2 cups (375 mL) milk
to scalding. Pour small amount of,
scalded milk into cornstarch -egg
mixture then add to milk in saucepan,
whisking constantly. Cook, whisking
over medium heat until mixture
thickens, about 5 minutes. Add
almond flavouring. Set aside. Cool to
room temperature.
Meanwhile, beat whipping cream
until stiff. Fold half whipping cream
into cooled almond filling.
To assemble torte, spread half
almond filling over base. Top with
half sliced strawberries, remaining
almond filling and strawberries.
Garnish with rosettes of whipped
cream.
QUICK STRAWBERRY ICE
CREAM MERINGUE
Bake or purchase individual
meringue shells. Fill with strawberry
ice cream and sliced strawberries.
Top with a dollop of creme fraiche.°
FARM FRESH
ICY,; PRODUCE
at your local
FARMERS' MARKETS
• Country Gifts • Creative
• And Much
Visit the Farmerc' Market
i' -' T�_14 ose
Crafts
More!
near you.
irm
:r .,,,ii* r,
#10
STRATFORD
FARMERS' MARKET
t;.•,' v4 "One of the Dili, st Markets
, in Ontario" since 1855
74 -,...-<, - ^ Every Saturday
-;. 7 a.m. - 12 noon
at the Stratford Fairgrounds
For info call 271-5130
WALKERTON & DISTRICT
FARMERS' MARKET
�v^ Fridays 1:30 - 6:00 p.m.
from May to October
N. 1r
mr w Walkerton Fairgrounds
�* New Vendors Welcome
, For information call 519-366-9955
L
ISTSHE
CT
DISTRCT
RI
MARKET
:J F&
EN=
FARMERS'
Come for the Freshness - Stay for the Fun
Saturdays 8:00 a.m. - 1:00 p.m.
Flesherton Arena Grounds
Interested vendors call Elfrlede Featherston
519-924-2270
OWEN SOUND
FARMERS' MARKET •
•„,,.:-\\ • Farm livin' is the
life for me.
The Farmers' Market
.
..." is the place to be.
Every Saturday 7 a.m. till noon
Downtown Owen Sound 371-3433
1tIJRXLVOICE
THE MAGAZINE OE THE AGRICUITJRAI INDUSTRY
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The Magazine For The
Agricu!ural Industry
519-523-4311
JUNE 1998 45