Diana's Desserts Newsletter
Edition Number #9 July 1, 2003 Welcome Home Baker's and Friends,---------------------------------------------------------- It's July, and summer is upon us. I can't believe how fast this year seems to be going. We say that every year, don't we? Before you know it, it will be fall and time to start planning our holiday celebrations. It seems like it was just the other day when we were celebrating Christmas and New Year's, doesn't it? July's newsletter will focus on recipes for the most special of American holidays, Independence Day, which celebrates the birthday of the United States of America. Founded July 4th 1776, with the signing of the Declaration of Independence. America is celebrating it's 227th birthday this year. Diana's Desserts Guest Submitted Recipe for July is from Moira, and is appropriately called Moira's Chocolate Pie (see recipe below). This month's Food Tips and Information section is on: Summer Berries - Selecting, Storing and Serving Blueberries, Blackberries and Raspberries. I hope you enjoy these recipes and the information on Summer Berries. Guest Submitted Recipe ---------------------------------------------------------- Moira's Chocolate Pie Servings: 8-12 Comments: This chocolate pie tastes really good as a chilled dessert with seasonal berries and whipped cream or ice-cream. The pastry shell can be bought from your local supermarket for a couple of dollars, or can be made using a short crust pastry mix. Ingredients: 1 ready-made pie or tart crust 315mL (1 1/3 cups) double cream (heavy cream) 2 level tablespoons caster sugar (granulated sugar) Small pinch of salt 115g (4 oz./1 stick) unsalted butter, softened 455g (16 oz.) best quality cooking chocolate, broken up into small chunks 100mL (1/3 to 1/2 cup) cold milk Instructions: Place double cream (heavy cream), sugar, and pinch of salt in pan and bring to a boil. As soon as the mixture has boiled, remove from heat and add butter and chocolate. Stir until it has compleatly melted. Allow the mixture to cool slightly. While cooling, stir in at least 3/4 of the cold milk until smooth and shiny. Allow mixture to cool down some and whisk in the rest of the cold milk until smooth. (If extra milk is needed that is okay). Scrape the mixture into the pastry shell, and allow it to cool for around 1-2 hours. Serve with fresh berries and ice cream. Makes 8-12 servings. Submitted By: Moira June 8, 2003. Click here to view recipe and photo of Moira's Chocolate Pie on Diana's Desserts Website. 4TH Of July Desserts ---------------------------------------------------------- Cherry Pie Sorbet Comments: This is bound to become a favorite, a sweet cherry sorbet with just a little touch of lemon to give it that zing. Perfect for serving after a picnic or barbeque on the 4th of July, or for dessert on any warm summer's day. Servings: Makes 6 servings, about 3 cups Ingredients: For the Sorbet: 1 (21-ounce) can cherry pie filling and topping 3/4 cup frozen cherry juice blend concentrate, thawed, undiluted 2 tablespoon fresh lemon juice 1/2 teaspoon grated lemon peel 1/2 teaspoon almond extract (optional) Toppings: Mini semisweet chocolate chips Toasted slivered almonds Instructions: Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth. Pour mixture into a 9x9x2-inch pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.) Stir cherry mixture with a fork before serving. Scoop into serving bowls and garnish with toppings. Store remaining cherry sorbet in freezer. Makes 6 servings; about 3 cups. Source: CherryMarket.org Click here to view recipe and photo of Cherry Pie Sorbet on Diana's Desserts Website. All-American Apple Pie ---------------------------------------------------------- Comments: You really can't serve anything more patriotic than Apple Pie for dessert on the 4th of July. I can't think of anyone that doesn't love a piece of apple pie and a scoop of vanilla ice cream on top (ala mode). You can't go wrong with this favorite combination. Makes 8 servings Ingredients: Crust: 2 1/2 cups all-purpose flour 1 tablespoon granulated sugar 3/4 teaspoon salt 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces 1/3 cup chilled solid vegetable shortening, diced 6 tablespoons (or more if needed) ice water Filling: 1/2 cup granulated sugar 1/4 cup (packed) golden brown sugar 2 tablespoons all-purpose flour 1 tablespoon lemon juice 2 teaspoons grated lemon peel 1/8 teaspoon ground nutmeg 3 pounds Golden Delicious apples, peeled, cored, thinly sliced Additional Ingredients For Top Crust: Milk Additional sugar Instructions: For the Crust: Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic and chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.) For the Filling: Position rack in lowest third of oven and preheat to 400 degrees F (200 C). Mix first 6 ingredients in large bowl. Add apples and toss to blend. Rolling out Dough and Assembling Pie: Roll out 1 dough disk on floured surface to 12-inch round. Transfer to a 9-inch (23cm) in diameter pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375 degrees F (190 C). Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. Serve with vanilla ice cream or a little sweetened whipped cream. Can be made 8 hours ahead. Let cool on rack. Makes 8 servings. Source: Diana's Desserts Click here to view recipe and photo of All-American Apple Pie on Diana's Desserts Website. Watermelon Ribbon Basket Salad ---------------------------------------------------------- Comments: This Watermelon Ribbon Basket Salad makes a spectacular presentation to serve at a picnic or barbeque, or even at an outdoor brunch. It's filled with melon balls, grapes, and strawberies, and goes well with a glass of champagne or sparkling cider. Making it is not as difficult as it looks and everyone will really love it. Makes 12-15 servings Ingredients: 1 large oval shaped watermelon, weighing about 15 pounds 2 cantaloupe melons 2 honeydew melons 1/2 cup sugar 1/2 cup fresh lime juice 1/4 cup fresh lemon juice 2 tablespoons orange flavored liqueur, such as Grand Marnier (optional) 1 teaspoon vanilla extract, optional 2 teaspoons finely grated lime zest 3 cups sliced fresh strawberries, washed, hulled and halved 2 cups green or red seedless grapes, washed and dried For Garnish, (optional) Whipped cream or frozen whipped topping, thawed Ice Cream (vanilla flavor goes well with this melon salad) Mint sprigs Instructions: PREPARING THE WATERMELON RIBBON BASKET: 1) Select an oval-shaped watermelon. If necessary, cut a thin slice from the bottom of the watermelon so it sits level. 2) Draw a straight line (just above the middle) lengthwise around the watermelon for the baskets edge. 3) Draw a handle diagonally across the top as shown in the photograph. 4) Draw a bow as shown on the photograph so that one edge of the bow is connected to the baskets edge. 5) Cut and remove the top sections leaving the handle and the bow intact. 6) Scoop out the flesh from inside the watermelon with a melon baller leaving a trace of red on the inside of the watermelon. Drain the watermelon before filling. PREPARING THE FRUIT SALAD: Slice the melons in half, and scoop out seeds. With a melon baller, scoop out flesh from cantaloupes and honeydews (or other melon types, if using). In a large bowl, combine sugar, lime juice, lemon juice, vanilla extract, orange liqueur (optional) and lime zest. Stir well. Add all melon balls (including the watermelon balls), strawberries and grapes and toss to combine. Allow fruit to chill in refrigerator for 30 minutes. Just before serving, transfer fruit salad to watermelon basket. Serve the watermelon fruit salad in dessert cups or glass goblets as a refreshing and colorful summer dessert, or as a special dish for a mid-day brunch or an afternoon picnic or early evening barbeque. Top each serving with a scoop of whipped cream, or ice cream, and garnish each with a mint sprig. Tip: It is important to purchase watermelons that are fully ripe, since they don't continue to ripen once they have been picked. A ripe melon feels heavy for its size and has a sweet, fresh fragrance. Makes 12-15 servings. Source: Diana's Desserts Click here to view recipe and photo of Watermelon Ribbon Basket Salad on Diana's Desserts Website. FOOD TIPS AND INFORMATION - SUMMER BERRIES ---------------------------------------------------------- Blueberries, Blackberries and Raspberries Selecting, Storing and Serving Blueberries, Blackberries and Raspberries One of the highlights of summer is enjoying the bounty of luscious berries. July is the peak month for blackberries and raspberries. Blueberries are in season from mid-July through mid-September. SELECTING BLUEBERRIES Blueberries should be plump and firm with a dark blue color and waxy, silvery "bloom." A dull appearance or soft juicy berries means the fruit is old. The berries should be sweet and full flavored. Sweetness varies by variety. SELECTING RASPBERRIES Raspberries may be red, black, yellow or purple. The red raspberry is the first to ripen, followed by black and then purple and yellow. Some varieties produce two crops a year and are called everbearing or fallbearing. Ripe raspberries should be large, bright, shiny, uniform in color and ripeness, attractive, firm and of good quality. Taste varies from tart to sweet depending on the variety and maturity. SELECTING BLACKBERRIES Upon ripening, blackberries become dull-black in color and are just beginning to soften and get sweet. Fruit is medium to large size. The small depression in each drupelet should be well filled. They should be solid and have plump, juicy fruitlets. Look for stains on containers which indicate crushed or bruised fruit. The berries should be free of dirt, mold, or decay. YIELD One pint of berries will provide four to five servings of fresh uncooked fruit. STORAGE AND PREPARATION Handle fruit gently to avoid bruising. Bruising shortens the life of fruit and contributes to low quality. Sort carefully and place berries loosely in a shallow container to allow air circulation and to prevent the berries on top from crushing those underneath. Berries are highly perishable. Store immediately in the refrigerator. Do not wash berries before refrigerating. Store covered containers of berries in a cool, moist area of the refrigerator, such as in the hydrator (vegetable keeper), to help extend the usable life of the fruit. Blackberries and raspberries can be stored one to two days in the refrigerator; blueberries, three to five days. TO PREPARE BERRIES Wash berries gently in cold water. Lift out of water and drain. Never soak berries in water. Remove berries which are too soft or decayed. Serve fresh or in your favorite berry recipe. NUTRITION All three types of berries are good sources of Vitamin C and also contain small amounts of Vitamin A and calcium. Calories per 1/2 cup of unsweetened berries Equal: 43 Raspberries 35 Blackberries 43 Blueberries SERVING BERRIES Puree raspberries, sieve out seeds and use as a melba sauce over peaches, ice cream or frozen yogurt. Top fresh berries with plain nonfat yogurt and granola for a delicious breakfast, snack or dessert. Bake berries into muffins, pies, crisps, or cobblers. To reduce fat in the diet, choose one-crust berry pie recipes over those with two crusts. Combine raspberries into a fresh lettuce and mushroom salad. Top with a vinaigrette dressing. A few berries go a long way when combined with other fruits in a salad or compote. A Recipe For Oat 'n Blueberry Drop Scones Comments: These scones are great for anyone who is health-conscious. They are made with oat bran; margarine instead of butter, egg whites (if you choose to not use the 2 whole eggs), honey, buttermilk, and of course delicious fresh blueberries. Ingredients: 1-1/2 cups oat bran 1-1/2 cups flour 1/4 cup light brown sugar 1 tsp. baking soda 1/4 cup margarine 2 whole eggs OR 2 egg whites 1/4 cup honey 1/3 cup buttermilk 1/2 teaspoon imitation rum extract or flavoring 1/2 teaspoon pure vanilla extract 1 pint fresh blueberries Instructions: Preheat oven to 400 degrees F (200 C). Lightly grease one baking sheet. Mix oat bran, flour, brown sugar and baking soda. Cut in margarine. Beat eggs (or egg whites), then beat in honey. Add buttermilk and extracts to egg mixture. Pour into oat bran mixture and stir only until moistened. Stir in blueberries. Drop by tablespoons onto baking sheet. Bake in 400 degrees F (200 C) oven 25 to 30 minutes. Serve hot. Makes 16 scones. Source: The Ohio State University, Extention Fact Sheet, Human Nutrition and Food Managemant. Click here to view recipe and photo of Oat 'n Blueberry Drop Scones on Diana's Desserts Website. Until Next Month ---------------------------------------------------------- Well, that's it for now for July's Diana's Desserts Newsletter. I am glad that I could share with you some of my favorite tasty dessert recipes for this first full month of summer, and for the 4th of July Independence Day Holiday. I hope that you gained some new knowledge on the different types of summer berries also. I am looking forward to receiving your guest submitted recipes for August, and if you have comments on this newsletter or for Diana's Desserts website, please feel free to contact me. I enjoy receiving emails from you. My email address is at the bottom of this page. When you visit Diana's Desserts Website next, take a look at my Diana's Desserts Logo Kitchen Aprons and Diana's Desserts Logo Kitchen Towels. (See Link Below) I'll be back in August with more summertime dessert recipes, and with some good ideas I hope, for desserts to prepare for your Labor Day Weekend holiday barbeques, picnics, etc. Labor Day Weekend begins on Saturday August 30th, and ends on Monday (Labor Day) September 1st. Have a great month, and have a Happy, Healthy and Safe 4th of July. Sincerely, Diana Diana's Desserts
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