The Rural Voice, 1999-06, Page 40RURAL LIVING
Scrumptious desserts for holiday feasting
Selected by Bonnie Gropp
Served plain or dressed up for
dessert. strawberries are a sweet
welcome to summer dining and
economical too.
With a multitude of ways to serve
them, whether plain of fancy. this
delicious fruit can be enjoyed daily
throughout the season.
SUMMER STRAWBERRY
TRIFLE
1 (136 g) pkg cooked vanilla
pudding and pie filling mix
3 cups (750 mL) milk
1/2 cup (125 mL) sweet sherry or
port
1 cup (250 mL) strawberry jam
3 cups (750 mL) sliced strawberries
5 cups (1.25 L) cubed pound cake
(one 320 g pkg)
whole strawberries
whipped cream
In saucepan, combine pudding mix
and milk; cook, stirring, over medium
heat according to package directions
until thickened. Stir in 1/4 cup (50
mL) of the sherry or port; chill,
covered, for at least 30 minutes.
Stir jam into strawberries. Mix cake.,
cubes with remaining sherry.
To assemble: Use large glass
serving dish (about 8 cups/2L).
Spoon in layers of 2 1/2 cups (625
mL) cake mixture, then 1 cup (250
mL) pudding, then 2 cups (500 mL)
strawberry mixture. Repeat layers
with remaining ingredients.
Refrigerate, covered, for about 1 hour
to blend flavours. Garnish with whole
strawberries and whipped cream.
STRAWBERRY SOUP
1 quart (1 L) very ripe strawberries,
hulled
1 large ripe peach, peeled, pitted
and sliced or 1 cup (250 mL) frozen,
dry -packed peach slices, thawed
1/2 cup (125 mL) unsweetened
apple, juice
2 cups (500 mL) chicken broth
Optional garnishes
1/2 cup (125 mL) sour cream or
plain yogurt
2 tbsp (25 mL) toasted sliced
almonds
In an electric blender or food
36 THE RURAL VOICE
processor, puree the
strawberries, peach
and apple juice.
Transfer to a large
bowl and stir in
chicken broth. Cover
tightly with plastic
wrap and chill
thoroughly for at least
one hour. (Will keep
up to 3 days.)
To serve: ladle into
clear glass bowls or
cups, garnish each
serving with a dollop
of the sour cream and
sprinkle with the
toasted almonds.
STRAWBERRY
RHUBARB CRISP
4 cups (1 L)
strawberries, washed,
hulled and sliced
4 cups (1 L) rhubarb,
washed and sliced into
1 -in. (2. cm) chunks
3/4 cup (175 mL)
granulated sugar
1 tbsp (15 mL) all-
purpose flour
1/2 tsp (2 mL)
cinnamon
In mixing bowl,
combine strawberries
and rhubarb. Stir in sugar, flour and
cinnamon. Spoon into greased 13 x
9 -inch (3.5L) baking dish
Topping:
1/2 cup (125 mL) butter, melted
1 cup (250 mL) each all-purpose
flour and large -flake rolled oats
(traditional style)
1 cup (250 mL) lightly packed
brown sugar
1/2 tsp (2 mL) cinnamon
Combine butter, flour, oats, sugar
and cinnamon. Sprinkle evenly over
top. Bake, uncovered in 375°F
(190°C) oven 40-45 min. or until fruit
is tender.
Savor the blissful taste of this Strawberry Angel Puff.
Make it ahead and freeze it for later. These individual
desserts, featuring fresh strawberries, are sure to
please both family and dinner guests.
STRAWBERRY TORTONI
2 cups (500 mL) strawberries,
hulled and washed
1 cup (250 mL) whipping cream
2 egg whites
1/2 cup (125 mL) coarse amaretti
crumbs (about 11 amaretti biscuits)
1/2 cup (125 mL) slivered almonds
1/3 cup (75 mL) icing sugar
2 tbsp (25 mL) amaretto liqueur
Save 6 perfect strawberries for
garnish. Puree remaining berries in
food processor or using potato
masher; set aside.
In deep mixing bowl, whip cream.
In separate bowl, beat egg whites
until stiff; fold into whipped cream.
Fold in amaretti crumbs. Toast
almonds on baking sheet in 350°F
(180°C) oven about 15 min. or until
golden brown; let cool.
Fold 2 tbsp (25 mL) of the almonds
into whipped cream mixture along
with icing sugar, amaretto and pureed
strawberries. Spoon into small dishes
or fancy muffin papers. Freeze about