Northwest NEWS

June 22, 1998

Home & Garden

Berry Delicious Recipes

   Sauteed Pound Cake Canapes With Strawberry Kiwi Syrup
   2 c. sliced strawberries
   1 ripe kiwi, peeled and sliced (cut slices into quarters)
   1/2 c. sugar
   4 to 5 oz. cream cheese, room temperature
   8 slices frozen pound cake, thawed (cut into 1/2" thick slices)
   1 egg
   2 Tbsp. milk
   1/4 tsp. coconut extract
   2 Tbsp. butter
   Whipped topping
   Combine strawberries, kiwi and sugar in a medium bowl. Toss and set aside. Separate four slices of cake and spread each with two teaspoons of cream cheese. Place the remaining slices on top to make sandwiches.

   Beat the egg, milk and coconut extract together. Transfer to a semi-flat dish into which the cake can be dipped. Melt one tablespoon butter in a ten inch skillet to coat the bottom of the pan. Dip both sides of two of the sandwiches in the egg batter and cook until golden brown. Repeat this step for the remaining sandwiches.

   Place each sandwich on a plate, cut in half and open into a "V." Spoon the strawberry/kiwi syrup over the sandwiches and finish with a generous swirl of whipped topping in the middle of the "V," followed by a sliced strawberry.
   Sensational Sour Cream Trifle
   1 c. sour cream
   1 3/4 c. milk
   1 (3.4 oz.) package vanilla instant pudding and pie filling mix
   1 tsp. grated lemon peel
   1 (about 1 lb.) angel food cake, torn into bite-sized pieces
   2 pints (4 c.) assorted fresh berries (strawberries, hulled and sliced; blueberries and raspberries)
   Place sour cream in a large bowl; with wire whisk gradually stir in milk until smooth. Continue stirring, gradually adding pudding and lemon peel, until well mixed and thickened (1 to 2 minutes).

   In large clear serving bowl layer half of cake pieces, 1 1/2 cups berries and half of the pudding mixture. Repeat layers. Arrange remaining berries on top. Cover, refrigerate at least 2 hours. Garnish with fresh mint leaves.
   Marinated Strawberries and Mango Puree Over Angel Food Cake
   1 pint fresh strawberries quartered
   1/2 c. red wine (optional)
   3 Tbsp. sugar
   1 mango, peeled, pitted and cut into 1/2" cubes
   1 Tbsp. fresh lemon juice
   1/2 small angel food cake cut into 6 pieces
   1 lime for grated peel
   Freshly ground black pepper
   Combine strawberries, wine and sugar in a medium size bowl. Set aside.

   To make puree, place mango and lemon juice in food processor or blender. Puree until smooth. To assemble dessert, pour 1/2 cup strawberry mixture over slice of cake and plate. Drizzle 3 Tbsp. of mango puree over cake and plate. Sprinkle each dessert with grated lime peel and black pepper.
   Moonlit Blueberry Pie with Almond Creme Chantilly
   4 c. fresh blueberries, washed
   3/4 c. sugar
   1/2 c. water
   2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
   1 9-inch deep dish pie shell, baked
   1 Tbsp. butter
   4 Tbsp. Cointreau liqueur
   1/4 c. slivered almonds, toasted
   Creme Chantilly:
   1 c. heavy cream, whipped
   2 Tbsp. sugar
   1/4 tsp. almond extract
   For Pie:
   Combine 1 c. blueberries, sugar, and water in blender and puree until smooth. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently. Stir in butter and Cointreau. Add almonds and remaining blueberries, stirring gently to combine. Pour into baked pie shell and chill.

   For Creme Chantilly:
   Combine cream, sugar, and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.