The Rural Voice, 1993-06, Page 39form. Gradually beat in 1 cup (250
ml) sugar, 2 tbsp (25 ml) at a time,
beating well after each addition;
continue beating until stiff, glossy
peaks form.
Spoon onto prepared cookie sheet,
shaping it within the circle and
mounding higher around the edge.
Bake in a 250°F (120°C) oven for 1
1/4 to 1 1/2 hours until crisp on the
outside and firm to the touch. Turn
off heat and allow to cool in oven
with oven door propped open.
Meanwhile, in heavy saucepan,
whisk together egg yolks, remaining
1/3 cup (75 ml) sugar and lemon
juice. Cook over low heat, stirring
constantly, for five to six minutes
until thickened and smooth. Cover
surface directly with plastic wrap;
cool.
Whip cream until stiff; fold in
cooled lemon mixture. Just before
serving, spread whipped cream
mixture over meringue. Serve with
strawberries. Makes six to eight
servings.
Note: Meringue shell can be done
ahead and stored in cool airtight
container for several days.
BERRIES JUBILEE
1.5 L (1 1/2 quarts) vanilla ice
cream
75 ml (1/3 cup) raspberry liqueur
125 ml (1/2 cup) each sugar and
water
45 ml (3 tbsp) unsalted butter
200 ml (3/4 cup) each hulled
strawberries and fresh raspberries
Scoop ice cream into six heavy
serving dishes. Keep chilled.
Gently heat the liqueur to
lukewarm in the top of a double
boiler. Bring sugar and water to a boil
over medium heat. Swirl in butter and
simmer 30 seconds longer.
Add berries, stir gently, just to
coat. Set serving dishes with ice
cream on a serving tray. Ladle fruit
and syrup over.
Carefully spoon the warm liqueur
into dishes. Ignite and serve
immediately.
SWISS CHOCOLATE AND
BERRY FONDUE
This fondue takes less than half an
hour to prepare.
Stir in liqueur just before serving.
Leftovers make an excellent ice
cream topping.
250 g (1/2 pound) unsweetened
chocolate, broken into small pieces
250 g (1/2 pound) semi -sweetened
chocolate, broken into small pieces
625 ml (2 1/2 cups) fine sugar
500 ml (2 cups) heavy cream
200 ml (3/4 cup) unsalted butter,
cut into small pieces
dash salt
175 ml (2/3 cup) raspberry
liqueur.
Put the fust six ingredients in the
top of a double boiler over barely
simmering water.
Cook, stirring frequently until the
chocolate and butter have melted and
the sugar has dissolved.
Before serving stir in liqueur until
thoroughly blended. Serve with
strawberries ready for dipping.0
' +�
= 1
0'q1SAVOUR THE FLAVOUR
�oaio FARM FRESH PRODUCE
'� �• ° at your local
`; h h. IVo FARMERS'MARKET
�(`s0. , - k ' • Country Gifts • Creative Crafts • And Much More!
�� �� Visit the Farmers'Market near you.
_ ,
Its �:y'ti
, 4 ••
. (�(li,
MEAFORD FARMERS' MARKET
Sat. 8 a.m. - 1 p.m., Market Square
For information, call:,:
Jennifer Hancock, 538 5510
�,�-
1/1/7* -y
�i<.
•r •
GODERICH FARMERS' MARKET
Every Sat. morning 8 a.m. 1 p.m.
(June 5 - Oct. 30)
South Side Courthouse Park
For info call 524-1844
`
IS1 4
STRATFORD FARMERS' MARKET
Every Sat. 7 a.m. noon (Year Round)
Stratford Fairgrounds
For information call 271-5130
June 1St rawberry
SFestival
.� � ..
�:� = ; ;
4-
ST. MARYS FARMERS' MARKET
Sat. 8 a.m. noon (June 19 Oct. 30)
Jones St. Parking Lot
Across from Canadian Tire.
' For info call 284-2939 or 349-2448.
r�
WALKERTON & DISTRICT
FARMERS' MARKET
Fridays - 3-7:30 p.m. (May - Christmas)
Walkerton Fairgrounds
For info call Denise Cantlon, 881-3912
o
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O
�No 0'
interested in starting a new farmers' market?
Need help with your existing farmers' market?
Call FARMERS' MARKETS ONTARIO
Robert T. Chomey, 75 Bayshore Rd.,
R. R. 4, Brighton, Ont., KOK 1 HO,
613-475-4769 Fax 613-475-2913
JUNE 1993 35