Wendy mentioned that some of our ‘constant readers’ had requested a recipe or two. I have to admit that my cooking skills have not been tested much these past few months with Wendy’s taste buds being sorely affected by her treatments. When she thought that an evening of dessert and Monopoly with Jack and Suzanne and Dale and Lynn was just what she needed, I was challenged to make an interesting and healthy presentation.
During the summer Wendy goes off to various places and picks fruit and freezes them for later consumption. While rummaging in the freezer an idea came to mind. Strawberries, blueberries and rhubarb (courtesy of Dale and Lynn's garden) all came to hand and the whole dessert concept became Memories of Summer (with apologies to President’s Choice).
Remember that these fruits have been frozen and when they thaw they will give up juice, become soft, and will lose their shape.
The centerpiece of this is the rhubarb. Be gentle.
Jellied Rhubarb Compote
1 kg (2 lbs) rhubarb, cut into one inch pieces
2 oranges, zest and juice
250 ml honey, sugar, or maple syrup
2 packets Knox gelatin
Mix rhubarb, orange juice and zest, and sweetener into a pot and heat gently. You are trying to get the rhubarb to give up its juice and mix with the other ingredients. Cook until the rhubarb is soft. Prepare the gelatin according to the package directions and add to the hot rhubarb mixture. Stir well.
Prepare nine ramekins. Fill each ramekin with the mixture and put into the refrigerator to cool until set.
Blueberry Compote
(this is a good recipe for tart fillings or a cobbler base too)
1 litre blueberries
250 grams sugar
24 grams cornstarch (a scant tablespoon)
1 tspn cinnamon
¼ tspn nutmeg
¾ cup cold water
Mix sugar, spices, cornstarch and cold water in a pot over medium heat, bring to a boil while stirring. When thickened, pour in blueberries and bring back to a boil. Cool.
Strawberry Sauce
2 cups frozen strawberries
½ cup sugar (or less according to your taste)
2 tspn cornstarch
Thaw the strawberries before starting. Drain off a half cup of juice and mix with the cornstarch.
Put the berries and sugar in a pot and heat. Add the cornstarch mixture and cook gently until the berries are cooked and the liquid is thick.
To serve Memories of Summer:
Gently turn out the jellied rhubarb compote onto the centre of a dinner plate. Spoon blueberries and strawberries on opposite sides of the plate. Place a dollop of ice cream or a fruit sorbet at the top of the plate.
Enjoy.
P.S. A shortbread cookie would go well with this.
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2 comments:
Yum, yum.
Good treat Harvey.
JH
I am thrilled with the rhubarb recipe. To say thanks, here is one from Hood Canal, WA.
Rhubarb-Strawberry Salad
Dressing:
1 cup fresh or frozen chopped rhubarb
1 1/4 c chopped fresh or frozen strawberries
1 Tablespoon sugar or honey
1/3 cup red wine vinegar
Dressing Procedure:
Simmer in a small non-reactive saucepan until tender, about 10 minutes. Puree, strain into large bowl, and cool. Whisk in 3/4 cup canola, or olive oil, and add 1/4 to 1/2 teaspoon of Dijon mustard.
Main salad:
Use Arugula, or baby spinach, or baby romaine or all of them together. Slice up fresh strawberries, 1 to 2 cups depending on how many greens you are using. Sprinkle liberally with Feta cheese. Throw in a handful of nuts such as chopped pecan, roasted pine nuts, slivered almonds—or, as a real treat, use caramelized walnut bits!
Serve with fresh bread and you will have a main course and dessert all at the same time.
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