William Penn Life, 2008 (43. évfolyam, 1-12. szám)

2008-07-01 / 7. szám

Berry Palacsinta

Berry Filling

I cup strawberries, hulled and quartered I cup blueberries I cup blackberries 'A cup superfine sugar 'A cup water

Batter

I whole egg, beaten I tablespoon sugar Zi teaspoon vanilla extract I Zi cups whole milk I Zi cups all-purpose flour % teaspoon salt

Topping

Zi pint heavy cream 'A cup sour cream 3 tablespoons powered sugar

In a small mixing bowl prepare the filling and chill. For the topping, whip the cream and slowly sprinkle in the powdered sugar, then stir in the sour cream. Make the batter, prepare the palacsinta and let cool before filling. Divide the berry mixture evenly among the crepes, fill and roll up placing two crepes on a chilled dessert plate. Spoon some of the berry juice on the crepes, top with the cream mixture and serve.

The Greatest Blueberry Muffins

2'A cups all-purpose flour

1 cup granulated sugar 3A teaspoon salt

3 teaspoons baking powder Vi cup canola oil

2 whole eggs

Zi cup whole milk

1 Zi cups fresh blueberries

Crumb Topping

V* cup granulated sugar Vi cup all purpose flour V* cup butter cubed

2 V* teaspoons ground cinnamon

Grease a muffin pan or use muffin cups for 12. Preheat oven to 400 degrees. In a mixing bowl combine the 21/i cups flour, one cup sugar, salt and baking powder and mix well. Place the oil in a measuring cup then add the eggs and milk then blend together. Add this liquid to the flour and make a batter. Fold in the blueberries, then portion into

your muffin pan. In a small bowl prepare the topping by mixing the V* cup sugar, Vi cup flour, 'A cup butter cubes and cinnamon. Use a fork to blend well, then sprinkle evenly over the muffins. Bake for 25 minutes or until a toothpick inserted comes out clean.

Blackberry Pork Medallions

1 Vi lbs. pork tenderloin cut into

medallions

2 tablespoons canola oil

Salt and white pepper to season

Blackberry Sauce

2 cups fresh blackberries I tablespoon butter Zi cup Vidalia onions, minced Zi cup cabernet sauvignon wine

1 tablespoon fresh lemon juice V* cup superfine sugar

% teaspoon white pepper V* teaspoon salt % teaspoon Hungarian paprika Blackberries for garnish

Puree the blackberries in a blender then strain out the seeds. In a small saucepan melt the butter and sauté the onions until golden brown. Stir in the red wine and lemon juice, bring to a boil, then turn down to simmer and cook for 15 minutes until the mixture reduces by half. Stir in the blackberry puree, sugar and spices, then simmer for another five minutes. Keep warm on the side.

In a skillet heat the oil and sauté the medallions until they are done. Place on a serving platter and keep warm. Stir in some whole blackberries to the sauce and spoon over the top of the medallions, then serve hot.

Fresh Raspberry Vinaigrette

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar 'A teaspoon white pepper V* teaspoon salt % teaspoon superfine sugar A cup olive oil % cup canola oil I cup fresh red raspberries

In a mixing bowl, mix the mustard

with the vinegar until creamy. Slowly whisk in the oils and keep stirring until the mixture becomes thick.

Add the spices, then stir in the raspberries, blending well. Serve with tossed salad greens or refrigerate until ready to use.

Gooseberry Sauce

2 cups fresh gooseberries washed, topped and tailed Zi cup water V* cup superfine sugar I teaspoon of cornstarch I tablespoon water

In a small saucepan, place the gooseberries, water and sugar. Bring to boil, then stir mixture while simmering for 10 minutes until the berries are softened. Mix the cornstarch with a tablespoon of water and stir into the sauce until it thickens a bit. If sauce is too tart, add a little more superfine sugar. Serve as a condiment for chicken, fish or shrimp. This sauce also goes well over a piece of plain cheesecake or vanilla ice cream.

Strawberry & Rosemary Sorbet

I cup water

1 cup superfine sugar

2 tablespoons superfine sugar

3 tablespoons fresh rosemary leaves 7 tablespoons fresh lemon juice

2 lbs. fresh strawberries washed and hulled

I Vi cups Sauvignon Blanc wine, chilled

Into a small saucepan place the water, sugar, rosemary and three tablespoons of lemon juice. Bring to a boil, then simmer until the sugar dissolves. Remove the syrup from the heat and set aside to cool. In a blender, puree the strawberries until smooth, strain out the seeds and combine with the remaining lemon juice. Stir in the rosemary syrup, then add the chilled wine and mix well. Transfer to a plastic container, cover with plastic wrap and freeze for one hour. Stir well, then return to freezer for another 30 minutes. Serve in small chilled dishes and garnish with a strawberry halve and small sprig of fresh rosemary. Serve ice cold.

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William Penn Life,July 2008