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July 28, 2000/25 Tammuz 5760, Vol. 52, No.46
Berries make flavorful goodies
TAMI BICKLEY
Associate Editor
Perusing the grocery stores lately, it's hard not to be enticed by the array of seasonal berries. Strawberries, blueberries, raspberries, blackberries and boysenberries - all bursting with rich color, their powerful flavors ready to come alive in some decadent dish.
Berries are versatile, able to do wonders for anything from salads to pasta dishes to, of course, desserts. They can be the highlight of your culinary creation, or a subtle enhancement. Either way, their presence rarely goes unnoticed. With prices low and quality high, the time is right to load up on these wonderful fruits and to experience their savory sweetness in a number of delicious recipes.
Angel Hair Pasta With Strawberry and Brown Sugar Sauce (Dairy)
1 cup thinly sliced strawberries
1/3 cup dark brown sugar, divided
3/4 cup heavy cream
4 ounces angel hair pasta
2 Tbsp. chopped, toasted hazelnuts
In a small bowl, toss strawberries and 1 Tbsp. brown sugar. Cover and set aside. In a medium saucepan, combine cream and remaining brown sugar. Bring to a boil, stirring constantly. Reduce heat and simmer several minutes, or until sugar is dissolved and cream is light brown in color and smooth in consistency. Remove from heat. Meanwhile, cook pasta according to package directions, omitting salt. Drain well. Return sauce pan to heat, add pasta and toss until thoroughly coated. Serve one large bowl, or individuals ones. Spoon strawberries and juices over pasta. Sprinkle with chopped nuts.
Recipe by Leslie Revsin, from Driscoll's.
Strawberry Tart (Dairy)
4 cups strawberries, hulled
pastry for 9-inch kosher pie crust
8 ounces cream cheese, softened
2 Tbsp. almond-flavored liqueur, or 1/2 tsp. almond extract
2 Tbsp. powdered sugar
1/2 cup cranberry-strawberry drink
1 Tbsp. sugar
2 tsp. cornstarch
Line a 9-inch tart pan with removable bottom, with pastry. Pierce bottom of crust with a fork. Bake at 400 degrees for 10 minutes or until golden brown. Cool. In a medium bowl, whip cream cheese until light and fluffy. Add liqueur and powdered sugar and mix well. In a small saucepan over low heat, combine cranberry-strawberry drink, sugar and cornstarch and mix well. Cook and stir until mixture thickens and boils. Spread cream cheese mixture over pastry, arrange strawberries on top, stemmed side down. Drizzle with cranberry-strawberry glaze. Refrigerate for one hour.
Recipe from Driscoll's.
Blueberry Apricot Bread (Dairy)
2 1/4 cups bread flour
2 Tbsp. sugar
1 envelope Fleischmann's RapidRise Yeast
2 tsp. grated lemon peel
1 tsp. salt
1/2 cup milk
1/4 cup water
2 Tbsp. butter or margarine
1 large egg
1/3 cup dried blueberries
1/3 cup fresh blueberries
1/3 cup coarsly chopped dried apricots
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm. Gradually add to dry ingredients. Beat 2 minutes on medium. Add egg and 1/2 cup of flour. Beat 2 minutes on high. Stir in remaining flour, blueberries and apricots to make stiff batter. Spread evenly in greased 8 1/2 x 4 1/4 loaf pan. Cover. Let rise in warm, draft-free area until double in size, about 1 hour. Bake at 375 degrees for 30 minutes. Cool on a wire rack.
Recipe from North American Precis Syndicate.
Coconut-Almond Cookie Cups with Raspberries (Dairy)
For cookies:
1 Tbsp. softened butter for cookie sheet
1 Tbsp. flour for cookie sheet
1 egg white
1/4 cup superfine sugar
1 Tbsp. flour
pinch salt
3 Tbsp. melted butter, cooled
1/3 cup sliced almonds
1/4 cup shredded, sweetened coconut, lightly packed
For serving:
2 cups quartered or halved raspberries
1 Tbsp. sugar
3/4 cup whipped cream
Preheat oven to 325 degrees. Butter the cookie sheet thoroughly, then flour it and tap off excess. Set aside. Put the egg white in a mixing bowl and beat it with a fork until frothy. Add the sugar and mix in well. Stir in the flour and a pinch of salt. Stir in the melted butter and incorporate. Stir in almonds and coconut. Drop a tablespoon of cookie mixture onto the cookie sheet and gently spread it out into a 4-inch circle with the back of a fork. Continue in this same manner 5 more times, separating the cookie circles by 2 inches. Bake for 12-14 minutes. Cookies are done when golden with some white splotches. Immediately lift each cookie and place over the bottoms of upside-down coffe cups to cool. Store until ready to serve. To serve, spoon whipped cream into the cookie cups and top with raspberries.
Recipe from Driscoll's.
Do you have any lunchbox recipes to share with our readers? Contact Tami Bickley at 602-870-9470, ext. 205, or e-mail tami_bickley@jewishaz.com.
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