4th of July Fruit Salad

Just a thought....

Extra Light Waffles

These special occasion waffles are light as air thanks to separating the egg yolks and egg whites for a little extra whip. The stiffly beaten egg whites are folded back into the waffle batter just before cooking.  We reserve these elegant waffles for special occasions and Easter, the egg king of holidays, is one of them.  They freeze well so if your next special occasion is a little too hectic for a leisurely breakfast prep, make them ahead.

Those are not jelly beans on our waffles; they're blueberries heated with a little maple syrup and jam. For breakfast add a little plain yogurt and if you are having these for dessert, some freshly prepared whipped cream is the topper of choice.

Extra Light Waffles
Yield: 8 large waffles

Ingredients
1 1/2 cups milk
3 eggs, separated
4 tablespoons melted unsalted butter
1 3/4 cups cake flour*
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon sugar

Method
Use 2 large mixing bowls and one 2-cup liquid measuring cup to makes this recipe with ease.  

1. Measure out milk in the measuring cup.  Separate eggs and add yolks to measuring cup and whites to the first large bowl.  
2. Add melted butter to measuring cup and stir ingredients together with a fork.  Be sure the egg yolks break and are throughly mixed in.  
3. In second large bowl, combine cake flour with baking powder, salt and sugar.  Stir dry ingredients together well. 
4. Use a whisk to beat egg whites until stiff, but not dry.  If you have a hand mixer with a whisk attachment, use this but be careful not to over whisk.  
5. Pour milk mixture into flour mixture. Combine with a few swift strokes.  Do not over mix.  Batter will look pebbly.  
6. Turn on waffle iron so it preheats while you finish the batter.  Add egg whites to batter and fold into batter until barely blended.  It is OK if you see a few pockets of egg white.
7. Cook waffles according to your machines instructions.  Our round waffle iron cooks these waffles in a little over three minutes each.  We use about 3/4 of a cup of batter for each thick waffle. The batter is thick enough to puff up your waffle iron and will not drip out like a traditional thinner batter.  Experiment starting with 2/3 cup of batter and add more if you are able.  

*Cake flour is the other ingredient that makes these waffles light.  You can use regular cake flour if you do not have cake flour on hand.  Waffles will still taste amazing.

Sugar Alternatives

Ah, lists.  Here are six realistic ways to cut back on sugar.  Pick just one or try all six.   A goal of swearing off sugar for good is great and a way to get there is even more useful.  Don't be without a plan as the winter gets colder and New Year's pledges start to look small in the rear view mirror. 

Six Ways to Cut Back the Sugar in 2016

1. Plan to eat fruit at least once a day.  The fiber is satisfying and you will soon find you crave really sugary treats less.  Give it time; it takes most people about two weeks to adjust their taste buds back to non-artificial levels.  Look forward to how good real food is going to taste. 
2. Change what you buy at the food store starting today.  If it is not in the house, it will be easier to avoid.  Buy fruit instead of cookies, whole grain varieties of breads, flour, rice and pasta and low sodium canned whole beans and proteins instead of processed meals with a high amount sodium and sugar in the ingredients. 
3. Bake it yourself.  If you have to work harder to eat a cookie and see what goes into the recipe, you will learn how much sugar is enough.  When you bake, use whole grain flour (look for white whole wheat) and look for recipes using less sugar per serving.  I'll be postng a few of these in the coming year.
4. Measure what you do use with a real measuring spoon in order to reduce the amount you use over time. Use 1/2 and 1/4 teaspoon measures.  Consider replacing white sugar with smaller quantities of natural sweeteners like honey and maple syrup.  If you like your morning coffee a little sweet, try stirring in maple syrup.  A little goes a long way.  
5. Take a long, hard look at the yogurt in your life.  If you are eating flavored yogurt because you think it is a healthy treat, you may be surprised to learn that the sugar content is often higher than that found in the pudding aisle.  Try buying plain yogurt and adding crushed fruit and a small amount, 1/2 teaspoon, of honey or maple syrup. Consider the whole milk or low fat varieties.  Non-fat does not always satisfy and can lead to more cravings.  
6. Speaking of sugar cravings, notice what is really happening during a craving.  When we are hungry our bodies often request the fastest way to refuel-- sugar and carbs.  If you have not eaten a real meal in several hours you may simply be hungry, and with good reason.  Eat some protein and a complex carbohydrate.  Plan for this at key times like the late afternoon and be ready with a handful of nuts, a piece of cheese or other pure, real food choice.  

Bûche de Noël Rectangulaire

Now is the time to plan for a show stopper Christmas dinner dessert.   This chocolate lovers' cake is simple and can be made in stages several days ahead.  Assemble and decorate with the help of guests and other elves on the big day.

It starts with a very moist chocolate cake baked in two 8 inch X 8 inch brownie pans.  Each cake is split in two to make four  8 inch X 4 inch layers.  A generous filling of Double Chocolate Nutella Frosting divides these layers before the whole cake is enrobed in a dark chocolate ganache.  Red and green nonpareils are not only decorative; they guide the knife for perfect loaf slices.  Beware- this is a very rich cake.  It serves 8-10 generously and even half a slice will top off the night.

Here's how to pull it together over several days:
First the cake layers.  You can bake them a day ahead or several days ahead and freeze layers individually.  Layers defrost quickly and you can even frost before they are fully defrosted. 

You can also make the Double Chocolate Nutella Frosting ahead of time and refrigerate it until ready to frost.  Let the frosting sit at room temperature about 15-20 minutes to soften. 

If your kitchen is not too busy, others can pitch in at the Chocolate Ganache and decorating stage.  Try to wait at least an hour for the ganache to fully set before slicing and serving the cake.  It will still knock your socks if you cannot wait.  Or, the cake can be finished a day ahead and refrigerated overnight. 

We updated a classic ch0colate cake recipe as our base-- Hershey's Perfectly Chocolate Cake.  Use there's or try ours with buttermilk.  (When using buttermilk baking soda takes over for baking powder.)

Bûche Dee Noël Rectangulaire 

Serves 8-10

Updated Chocolate Cake
Ingredients
2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water
 
Method

1. Preheat oven to 300˚F.
2. Use 2 8” X 8” brownie pans to make a loaf cake (or four 8 inch cake pans) lined with parchment paper in the bottom and greased lightly on  the sides.
3. In a large mixing bowl, combine all dry ingredients. Use a whisk to mix everything together well. 
4. In a smaller bowl, combine eggs, buttermilk, vegetable oil and vanilla.  Add to the dry ingredients and mix well.
5. Add boiling water to batter. Mix well.
6. Pour batter into square brownie pan or four 8 inch cakes pans and bake at 300 degrees for about 25-35 minutes, or until a toothpick comes out with a few crumbs. 
7. Remove cakes from oven and allow to cool for about 10 minutes, then carefully invert and cool on cooling racks.  Peel away parchment paper once on the cooling racks.  Do not frost cake until it is completely cool.
8. Slice each cooled cake in half to create 4 layers. 

Double Chocolate Nutella Frosting
Make the Double Chocolate Nutella Frosting while the cake cools.  

Ingredients
1 cup unsalted butter, softened
1/2 cup shortening
1 cup chocolate-hazelnut spread (e.g Nutella)
2 cups powdered sugar
¼ cup cocoa powder
1 t vanilla
1/3 cup sour cream
¼ cup  milk or cream

Method

1. Combine softened butter, shortening and chocolate-hazelnut spread.  You can do this by hand or use a mixer on lowest setting.  
2. Sift powdered sugar and cocoa together.  Add to chocolate-hazelnut mixture, stirring well to combine.  
3. Add in vanilla and sour cream.  If mixture is a it thick, you can add milk or cream to create a spreadable consistency.  
4. To frost the cake, place the first (cooled) cake layer on a rectangular serving platter and tuck strips of wax paper around the edges to protect the plate.  (Pull away the wax paper when finished to reveal a clean line between cake and platter.)
5.  Roughly divide the frosting into fifths.  This will ensure you have enough left to frost the sides of the cake.
6. Place a fifth of the frosting on the first layer and spread it out with a spatula or offset frosting knife.
7. Lay the second layer on top and frost with another fifth of the frosting.  Continue until the fourth layer is frosted.
8. Use the remaining frosting to cover the sides.  Do not worry about getting this perfect.  You will cover the cake with  ganache. 

 Dark Chocolate Ganache
This makes a very generous amount and is poured over the frosted cake.  Leftovers can be stirred into hot milk to make an awesome hot chocolate.

Ingredients
6 ounces good quality dark chocolate
8-10 ounces cream 
optional: 1/2 teaspoon of vanilla or hazelnut liqueur

Method

1. Chop chocolate into a fine dice.  If using chips, roughly chop.   Place chocolate in a medium sized heat proof bowl
2. Heat cream.  We use a microwave for this but if this is your first ganache, heat the cream in a heavy bottomed pot over medium heat and watch it carefully so it does not scald.  
3. Slowly pour half the hot cream over the chocolate stirring constantly.   Mixture will be thin at first.  Keep stirring and slowly adding more cream as the mixture comes together and become glossy.
4. Let mixture cool slightly-- a few minutes-- then carefully pour the ganache over the frosted cake.  Use a spatula or the back of a soup spoon to help spread the thick ganache over the cake and down the sides.  You can let the ganache drip naturally or smooth it over to cover the entire cake. 
5. Decorate and enjoy.

Leftovers can be stored, covered in the refrigerator.  Slices can be frozen for mid-winter indulgence.

Croissant Strawberry Shortcake

Presentation can make a simple, pure dessert shine.  For example, supermarket croissants can be split open like butterflies to make open-faced strawberry "shortcake" desserts.  This is lovely because the croissants are not sugary sweet and will let the lingering summer berry flavor star.

To cut a croissant into a convincing butterfly, use a long bread knife to cut from the inner part of the curved pastry.  Stop cutting about 3/4 of an inch from the far edge to create a small hinge.  Open the croissant and warm the butterflied croissant in a toasted oven.  We toast them just enough to brown the edges and crisp the cut edge of the pastry's layers. Serve topped with a 1/2 cup of yogurt, a tablespoon of strawberry jam and 1/2 cup fresh, sliced strawberries. 

Peanut Butter Mousse Cupcake Filling

Pure peanut butter mousse is not only possible but very simple, making it a top choice to fill or frost cupcakes.  The secret ingredient is ricotta cheese which lends volume and helps create a spreadable consistency.  Ricotta adds a subtle complimentary taste to peanut butter and vanilla flavors.

Filling cupcakes may sound difficult but all it really takes is the patience to wait for the cupcakes to cool.  You can frost the cupcakes immediately after filling them.  Use a apple corer to pull a small plug of cake out of the top of each cupcake. Hang onto the plugs to reinsert before frosting.   You can also dig a little hole using the handle of a teaspoon.  Fill using a small spoon or better yet, place the mousse in a plastic sandwich bag, seal and snip off a corner to use as a pastry bag to fill the little cakes.

A plastic baggie makes a great piping bag.

The vanilla (yellow) cupcakes are from an all natural mix that replaces about half of the liquid with ricotta cheese.  The cupcakes taste great and have improved structure for holding fillings. Use your favorite mix or from scratch recipe for 12 cupcakes.

Make the mousse while the cupcakes bake.  Frost with a simple chocolate ganache of chocolate chips and cream.  The technique is included below.

Peanut Butter Mousse
Yield 1 cup, enough for 12 cupcakes or 4 servings

Ingredients
1/2 cup natural peanut butter
1 teaspoon coconut oil*
1/2 cup ricotta cheese, whole milk preferred
1 teaspoon pure vanilla extract
1 tablespoon honey or golden syrup

*skip if using regular peanut butter which already contains an oil

Method

1. Mix all ingredients together in a small bowl.  Use a whisk to create a smooth texture, whipping for about 30-45 seconds.  
2. Taste and adjust for sweetness.  You can add more honey or a pinch of salt to bring out a bit more sweetness.  
3. Use immediately and store any leftovers, covered, in the refrigerator. Use within three days.

NOTE: The cupcakes must be refrigerated since the filling includes dairy.

You can also eat it as a mousse in a small cup with some dark chocolate shavings.


Chocolate Ganache
To make a chocolate ganache to glaze your cupcakes, place 1/3 cup good quality chocolate chips in a microwave safe bowl with enough cream or whole milk to barely cover the chips.  Microwave on high for 30 seconds.  Remove and stir to finish melting the chips into the warmed cream. Cool for 3-4 minutes and spread on cupcakes.  The chocolate ganache will set within a few minutes to a smooth and glossy finish. 

Fruit Kebabs

Fruit salad is a fun picnic food that can be made more transportable and user friendly by making it into kebabs.  No serving spoons needed and no problem if no one has remembered to bring forks. 

Thirst quenching and not bad with a brownie or cookie, fruit kebabs survive transport without oxidizing and look as appetizing as they taste by using a few simple techniques. 

• When shopping for fruit, be sure to pick up a lemon or two.  Squeeze lemon juice over your cut fruit and rub the plate with the squeezed lemon to protect your fruit.  
• Cut fruit into large bite-sized chunks so they do not break off the wooden skewers.
• Thread pineapple chunks on first.  They coat the entire skewer with an acidic base that will prevent fruit from browning at the skewer core.  Fresh pineapple will hold its shape better than canned.
• Select ripe yet firm fruits with a wide color variety.  Here bright green kiwis add a new color group to the platter.
•  Use lemon zest and mint to garnish the kebabs.  

For these kebabs we used:
2 cups cubed pineapple
2 medium-large nectarines
4 apricots
2 kiwis
2 cups strawberries
16 wooden skewers

If it is difficult to find several fruits in season, pick two fruits and alternate.  Red strawberries and yellow pineapple cubes, green kiwis and pale orange peaches, purple grapes and creamy white pears (really nice with some soft cheese alongside).  Don't for get the lemon!

Tres Leches Cake for Sarah

Our next portable dessert for picnics and potluck dinners is a Tres Leches Cake, the famous "three milk" cake of Mexico.  This cake is easy to make and only requires a few ingredients.  If you are really short on time, you can serve the cake without the leches with sliced fruit.  It tastes like a giant, cloud of a lady finger.  But try to take the time to let the sweet milks soak in to make this classic dessert.  We topped ours with fresh strawberries for a very international strawberry shortcake variation.

To travel with Tres Leches Cake, leave the cake in its pan swelled by the soaking liquid.  Smear on whipped cream and pack your rinsed strawberries on the side.  Cover the cake and hit the road. Add the finishing strawberry touches once you've arrived. 

Tres Leches Cake for Sarah
Serves 6-8
Two small cake pans (7-8 inch diameter) or one large 9X13

For the cake:
4 eggs
½ t vanilla
½ cup sugar
1 cup + 2 T cake flour (or 2 cups all purpose flour)

For the tres leches filling
½ can sweetened condensed milk (6-7 oz)
½ can evaporated milk (6-7 oz)
4 oz whole milk (or cajeta, a sweet milk cooked until caramelized)
1 teaspoon vanilla extract

2 cups whipped cream (use about 1 tablespoon sugar for every cup of cream)
1 pint strawberries, sliced

Method

1. Separate egg whites from yolks.  Place the egg whites in a large bowl.  Place the egg yolks into a medium bowl.  
2. Beat egg yolks on medium high until they are pale yellow and thickened, about 5 minutes. Add vanilla and beat another minutes.   
3. Beat the egg whites on medium for 4-5 minutes, until they form soft peaks. Add sugar, one tablespoon at a time, while beating on medium-high until stiff peaks form.  
4. By hand, using a wide spatula, stir half of flour into the egg yolks.  
5. Add egg yolk mixture to egg whites in larger bowl.  Gently fold together, adding remaining flour by scattering flour over batter, a spoonful at a time.  To fold, using the side of your spatula, cut down the middle of the batter then turn the spatula to comb along the bottom of the bowl with the flat side. Lift and turn the batter over onto itself.  Repeat this gentle action to incorporate the lighter egg white mixture into the denser egg yolk mixture.  The result is a very light, foamy batter.  
6. Pour the batter into prepared baking pans and bake 13-15 minutes until the top is light brown and the cake is starting to pull away from the sides of the pan.

Cake can be cooled at this point and the filling liquid added the next day.  It is also nice to fill the cake while it is warm—not hot.  Let cool at least 15 minutes.  Prick cake with a fork and pour filling all over cake.  Soak, refrigerated, at least one hour before serving.  Top with  whipped cream and strawberries.

Banana Split Cake

There are lots of banana bread and banana cake recipes out there, but Ina Garten's Old-Fashioned Banana Cake ,with the zest of an orange, is tops around here.  We skip the frosting and use it to make our twist on a banana split. 

This is the first of this May's portable desserts.  To plan ahead for Memorial Day, this month I'm posting some springtime desserts that travel well to picnics, the beach and neighborhood potlucks.

Banana Split Cake is on the list because it can be baked ahead (even frozen), packed for travel with pre-cut fruit, sauces and ice cream on the side and assembled by guests to suit their tastes.  It fits whether you are living in a region that has seen good, ripe strawberries or are still relying on frozen ones. Here's what you'll need:

Banana Split Cake
Serves 8-10

Ingredients
One recipe Old-Fashioned Banana Cake
1 quart fresh strawberries or 1 bag frozen strawberries 
Juice of 1/2 orange (or 1 lemon)
1-2 teaspoon sugar or honey
8 ounces chocolate sauce*
8 ounces caramel sauce (or cajeta)
1 pint vanilla ice cream 
optional: 5-6 rip bananas, 1 cup roasted, chopped nuts, whipped cream

Method

1. Bake the cake and allow to cool completely.  Wrap well for travel. Cake does not need to be refrigerated but can be frozen.  Defrost cake the nigh before your picnic.
2. Prepare the strawberries.  If using fresh strawberries, slice them in large chunks and place in a microwavable container with top loosely on.  If using frozen strawberries, place whole berries in container.  Pour juice and sugar over strawberries and microwave on medium 1-2 minutes, until fruit softens.  This step can also be done ahead.  Cover cooked strawberries and refrigerate. 
3. When ready to go, pack cake, fruit, sauces and ice cream in a cooler (ice cream on ice).  Don't forget a good knife to slice the cake and some serving spoons for the strawberries, sauces and ice cream.  Cut the bananas on the spot.

 * Jarred sauces are pretty good but making your own chocolate sauce is easy too.  Add 3 ounces whole milk to 2/3 cup of dark chocolate morsels and microwave for 30 seconds.  Stir and microwave 15 seconds more if not fully melted.  Mixture will look milky at first then turn into a glossy sauce.  Add a few drops of pure vanilla extract to finish your sauce.  Some people around here also add the barest wink of salt. 

Ice Cream Sandwich Sliders

Fill these small, dark chocolate, gluten-free cookies with a tablespoon of mint or pistachio ice cream to create a little bite to get your green in for St. Patrick's Day.

It is rare that I share a recipe using a mix but now that many manufacturers offer gluten free mixes that have only a few simple ingredients, its worth storing a few boxes in the pantry for last minute baking.   The "cakey" quality of these cookies makes them perfect for ice cream sandwiches.  You can bite into them right out of the freezer. 

Gluten Free Dark Chocolate Cookies
Yields about 60 cookies (enough for 30 ice cream sandwich sliders)

Ingredients
1 package gluten free chocolate cake mix (about 15 ounces)- we used Betty Crocker mix
1/3 cup vegetable shortening and/or unsalted butter
1 teaspoon vanilla extract
2 eggs

Method

1. Preheat oven to 350˚F.  
2. Mix all ingredients in a medium or large mixing bowl using a fork to incorporate all ingredients well.  
3. Divide dough in half and roll out logs in plastic wrap.  Make your rolls about 1 ½ inches in diameter.  
4. Refrigerate ½ hour for a firm, sliceable dough.  
5. Slice cookie dough into 1/3 inch discs.  
6. Place on an ungreased cookie sheet, about 2 inches apart, and bake at 350˚F for eight minutes.  
7. Let cookies rest on cookie sheet 1-2 minutes before removing to a cooling rack with a spatula.

Enjoy the cookies plain or sandwich ice cream between them.  Peanut butter mixed with equal parts cream cheese is another nice cookie sandwich filling. 

Tips
Let dough rest 1/2 hour to fully moisten gluten free flour—for a great texture
It's okey to refrigerate uncooked dough 2 days or freeze for up to one month

Baked Maple French Toast for a Crowd

This method of baking french toast yields a platterful of breakfast that is delicate and moist on the inside and, thanks to the maple-butter bottom, crsip with caramalization on the outside.

The key to great french toast, whether cooked on the griddle or in the oven is to allow the bread enough time to soak up the tasty custard.   By pricking the bread with a fork and letting it sit an hour before baking, you will get a fully soaked bread that will puff up to a perfect french toast in the oven. It pays to use day old bread as well.

Baked Maple French Toast for a Crowd

Serves 6, recipe doubles easily

Ingredients
½ loaf challah bread, cut in ¾ inch slices
4oz (½ stick) salted butter
2 tablespoons maple syrup
4 eggs
2 cups milk
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt

Method

1. Use the largest baking pan you have with sides.  Fit as many slices of bread as possible in one layer in pan—cut bread as needed to fit any open spaces.  Remove bread and set aside.  
2. Melt butter and mix in maple syrup.  Pour into bottom of baking pan and spread with a spoon to cover into the corners.  
3. Lay bread slices back into pan.  Fill in any gaps with small pieces of remaining bread. Use fork tines to prick bread so that it will absorb custard quickly and completely. 
4. Make custard: Mix eggs with remaining ingredients.   Pour over bread.  Tilt pan to ensure all the bread is soaked.  Add more milk if more liquid is needed to cover bread.  
5. Set aside 1 hour to allow bread to become completely soaked (or leave overnight). 
6. When ready to cook, preheat oven to 400˚F.   Bake 20-25 minutes until toast begins to puff and top is starting to brown.  Allow French toast to cool a few minutes before cutting into to serve.  Bread slices will also pull apart.  

You may cool the French toast completely then pull apart or cut in squares and freeze to reheat individual servings.  To reheat, microwave a frozen piece for 30 seconds then heat in a 325˚F oven for 10 minutes on a small baking sheet to recrisp.

Chocolate Soufflé for Two

If you are contemplating a romantic dinner for two this month, a chocolate soufflé is a classic finish that is easier than you might think. If this is your first soufflé, I think a small one that serves two is the most manageable. And a chocolate soufflé is the soufflé recipe to know for two.  It even fits well into the preparation of the rest of the meal. 

There are a few things you can do ahead of time to make the process even easier.

• Wrap a parchment or foil collar around the top soufflé dish to extend its height 2 inches.  This will help hold the puff.   This is not absolutely necessary but add a little more baking time (5 minutes) if using a foil collar.
• Take the eggs out of the refrigerator and separate them into yolks and whites a half hour ahead to make it easier to whip the eggs.  (You can return the egg yolks to the fridge if you’d like.)  
• If you have never ‘folded’ whipped egg whites into another ingredient, take a minute to watch this simple demo that uses a wide spatula to cut into the egg whites and fold them over into the heavier batter.  Hint: It is hard to mess this up.  Just use a gentle touch and know that less is more.  Do not worry if you still see a few streaks of egg white in the mixture.  This means you have not overdone it.

Chocolate Soufflé for Two
Serves two generously, four with some ice cream on the side.

Ingredients
1 tablespoon unsalted butter plus 2+ teaspoons granulated sugar
4 tablespoons granulate sugar, divided 1 T and 3T
1 tablespoon flour
3 ounces milk
1 ounce unsweetened chocolate
2 eggs, separated
1 teaspoon vanilla extract
pinch salt

Serve with any of the following: whipped cream, vanilla ice cream, chocolate sauce, strawberries, etc

Method

1. Preheat oven to 375˚F.
2. Butter baking dish.  Use a one-quart strait-sided baking dish, two 2-cup ramekins or 4 smaller ones.  Butter dish and coat with sugar by lifting and turning dish to cover inside.  For each baking dish, butter a strip of foil and cover butter with some sugar.  Wrap foil around dish, buttered side in, to create a collar that raises the rim 2-3 inches.  This will help the soufflé hold its puff but is not absolutely necessary.  
3. In a small pot, combine 1 tablespoon sugar and 1 tablespoon flour. Slowly add 3 ounces milk, stirring to make sure flour and sugar are dissolved.  Place pot over medium heat and stir until milk mixture is thickened.  The consistency should be almost as thick as a pancake batter.  Remove pan from heat.  
4. Add unsweetened chocolate and stir until melted.  Add 2 egg yolks and beat until mixture is smooth.  Set aside to cool.  
5. In a large mixing bowl, beat 2 egg whites until foamy.  Add salt and vanilla and continue beating while slowly adding 3 tablespoons sugar, 1 tablespoon at a time.   Egg whites should hold a stiff peak.  
6. Use a spatula to scoop a small amount of whipped egg white into the chocolate mixture.  Stir together.  This will lighten the chocolate mixture and make it easier to keep the egg whites inflated when you combine to the two mixtures.  
7. Now fold the chocolate mixture into egg whites by scraping the chocolate mixture down the inside of the egg white bowl.  Then use your spatula to fold the egg whites into the chocolate mixture.  Take your time and stop before the mixture is completely homogeneous.  
8. Pour batter into prepared dish and bake at 375˚F for 20-25 minutes.  If using smaller vessels, check your soufflés after 15 minutes.  
9. When cooked, the soufflé will be puffed up and almost as high as the top of the foil collar.  It it jiggles, it is not yet done. Bake for another 3-4 minutes.  Then, carefully remove the soufflé from the oven and peel away the foil collar.  Serve at once using two large spoons-- backs facing each other-- to dig into the center of the soufflé and pull out soft clouds of soufflé.  Top with sauces of your choice.  

Hint:  Ice cream is a great with this dessert and will melt into a nice "sauce."  I like vanilla or caramel ice cream with a chocolate soufflé.

Leftovers!  You may not have any but it is good to know that a deflated soufflé tastes a lot like a flourless chocolate cake the next day (depsite this one having a tablespoon of flour).  If you are interupted just as your soufflé comes out of the oven all is not lost.

Here is a great time management tip that will ensure a leisurely dinner topped off with your perfect soufflé:
You can make the chocolate base earlier in the day and store it covered and cold up to a day ahead.  Store the un-whipped egg whites alongside, covered and in a small bowl.  You can also prep the baking dishes ahead of time.  Take the chocolate base and egg whites out of the refrigerator an hour before you plan to whip the egg whites and finish the soufflé batter.  As you are putting the main meal on the table, turn the oven to 375˚F so it will be properly preheated. After your main meal, finish the soufflés and put them into the preheated oven. The baking time gives you a nice window to visit at the table, clear the dishes or even take a little walk around your porch before the dessert finale.


Variations:
Orange Chocolate Soufflé
Add zest of one orange to chocolate mixture once cooled. You can also add a 1 teaspoon Grand Marnier liqueur to the egg white rather than the vanilla extract.

Chocolate and Peanut Butter Soufflé
Use only ½ ounce unsweetened chocolate and before adding egg yolks to milk mixture, divide the mixture in tow.  Add chocolate to one and 1tablespoon creamy peanut butter to the other.  Add one egg yolk to each mixture.  Proceed with recipe until it is time to fold in egg whites.  Divide egg white into two bowls, fold each flavor into the divided egg whites.  Spoon batters into prepared dish, alternating chocolate with peanut butter.  Bake as directed.  Recommended toppings include sliced banana, crushed peanuts, caramel sauce (or cajeta).

Comments
It is not that easy to find a one-quart soufflé dish but worth the search if you often cook for two or one.  Alternatives include a strait sided oven proof dish or pot (provided it has an oven proof handle), about 4-5 inches deep.  Ramekins, custard cups or even a large muffin pan can work in a pinch.  Fill only halfway to allow room for the soufflés to rise.  Add water to any empty muffin cups to prevent scorching the pan. 

Red Grapefruit Cava Terrine

The most important part of this refreshing New Year's Day terrine is that you make it a day ahead so it is ready no matter what time you get up. 

Cool on the tongue and not too sweet, the terrine consists of closely placed layers of red grapfruit and orange slices held together with a nearly transparent gelatin made from the  residual juice from the fruit and a little sparkling wine.  We used Cava,  Spain's contribution to the genre, which is a great value among the sparklers.  You could also use Proseco or even ginger ale.

This is technically a jello mold but because the cirus fruit is packed so closely, you may not be aware of anything but the bright citrus flavor in an easy to eat form. Answer the call of retro with the abstract appeal of this Red Grapefruit Cava Terrine.

If you do not have a small terrine, pick up small disposable foil loaf pans at the supermarket.  They are sold in packs of 3-4 and can be reused for mini-meat loaves.   You can also make this recipe in several 1/2 cup ramekins for individual servings. 

How to Supreme Citrus
This recipe calls for 'supreming' the oranges and grapefruit which is a fancy way of saying cut away the bitter mebrane of citrus slices. This technique allows you to have slices of citrus without the bitterness that comes form the membrane and pith.  It also gathers the juice of the fruit.  If you have never supremed, check out a video to see the technique in action.  It is easier than it looks and you will get the hang of it with one or two tries.  Don't worry if your slices are not perfect.  This is a very forgiving recipe and your slices will still look great in the terrine.

To supreme fruit, use a sharp knife to cut away the pith and peel of fruit.  Over a wide bowl, hold the fruit in your non-dominant hand and carefully cut away a slice along the membrane.  The fruit will come away from the membrane quite easily.  Go all the way around the fruit until all the slices are removed.  Squeeze the remaining membrane into a bowl to collect the juice. Discard the membrane.


Red Grapefruit Cava Terrine
Yield: One 6-8 inch terrine (serves 4-6)

Ingredients
3 red grapfruits
2 oranges
1/3 cup citrus juice (reserved from sliced fruit)
1 1/2 teaspoons plain gelatin (powdered)
1/3 cup cava
optional: 1 tablespoon orange liquor, like Grand Marnier
3 tablespoons sugar
optinal: garnish: chopped cranberries, fresh mont leaves, thin citrus slices

Method

1. Supreme the citrus fruit, reserving juice.You should have 1 1/2 cups fruit and 1/3 cup or more of juice.  
2. In a small cup, combine gelatin with 2 tablespoons of juice and set aside for five minutes while you heat the remaining liquids plus the sugar in a small pot over medium heat.  
3. When the Cava mixture begins to boil, lower the heat to simmer and stir in the gelatin mixture which should be a loose solid by now.  Stir until the gelatin completely dissolves, them remove it from the heat.  
4. Lay a few slices of citrus on the bottom of the terrine.  You can add decorations at this point, remembering that the bottom layer will form the top of the terrine.  We used some finely chopped cranberries on out terrine.  Other ideas include fresh mint leaves, edible flowers or thin slices of orange or tangerine.
5. Pour some Cava gelatin on the fruit, just up to the level of the fruit.  Place another layer of citrus on top of the first and pour more Cava gelatin to the level of the fruit.  Repeat this process until you use all your fruit or come to the rim of the terrine.  We had a little extra and made grapefruit-gelatin cups in small ramekins.  
6. Make sure the gelatin is evenly distriuted by gently pressing on the top of the terinne in a few spots.  Place the terrine on a plate or rimmed pan, cover loosely with plastic wrap and refrigerate overnight or at leat 6 hours.
7. When you are ready to serve the terrine. place the mold in a vessel with hot water for about 30 seconds to help loosen the sides.  Slide a butter knife along the inside to release the gelatin from the mold.  Place a platter on top of the terrine and flip it over.  The mold should cooperate and slide out neatly.  If it does not, place the mold back in hot water for another 15-20 seconds and give it another try. 

The terrine can be sliced with a serrated knife or scooped out with a wide spoon. 

Happy New Year!

The Piemaker

Janet's apple mincemeat pie, ready for the oven.  Note the streaks of white lard, visible in the unbaked crust.  Flakiness is good.

This post was originally published on November 10, 2011.  I am re-posting it today in celebration and honor of my godmother, Janet Mahoney who we lost this weekend.  Janet leaves bereft friends and family with memories of her great kindness, acts of generosity and her own, unique view of our world.

I am already missing her wit and divergent opinions about the biggest and smallest things. She reminded me that it is both fair and fun to speak your mind and let others know what you think. And in demonstration of that fairness, she had fun listening to your opinions.

Her precise attitude toward baking has made this less precise baker a better pie and cake baker.  It is a wonderful to know that every time I bake, I will hear her voice again, invoking me with dismayed laughter to keep more flour in the bowl.  XXOO


Pies-Pies-Pies
11/10/2011
Earlier this fall I got a hot tip.  It came from a very reliable source over at a certain cable network.  Pies will be the next big thing.  Move over cupcakes.

You may have already noticed the signs and not just because Thanksgiving pie season is upon us.  Whole slices of pie are suddenly finding their way into our smoothies.  They are getting baked into stunt cakes at the Reading Market in Philadelphia.  Popular pie flavors like apple, key lime and Boston cream pie have been flavoring our yogurt for some time now.

But the real thing has always been big around here. My family was in the pie manufacturing business when I was in high school and through osmosis I learned about Michigan’s cherry harvests and the educational needs of migrant workers’ children.   I helped my mother sort through pie filling recipes  destined to go on the package of the unbaked pie shell crust product. During the holidays we kids helped my parents deliver thank you pies to everyone who had helped us out the year before—especially the mechanics at the garage who kept my mother’s carpool station wagon alive (somehow). 

Later, I worked at Pillsbury’s advertising agency in New York City while they were developing their hugely successful Refrigerated Pie Crust product.   (We called it by its "code name," ARPC –all ready pie crust--- during the test marketing). 

One day, our small media planning team was asked to join a taste test in our company's kitchens.  Could we tell the difference between three apple pies?  One was baked using the Pillsbury test product, one was baked with an all butter crust and one used a lard crust. The test product was good, more than good, as sales have shown these past 25 years.  Still, I was able to distinguish between the three and knew in a flash that the one everyone adored (and my foodie boss thought was made with butter) was the lard crust.  The test product came in a strong second and the butter crust was third.

What’s special about a lard crust?  It creates those flakes we love and keeps a pie from feeling leaden in out tummies.  (These days many people use a half butter/half lard recipe to get both flavor and flakiness.)

Despite my pie company formative years, the real reason I could identify the perfect flaky crust was that my godmother had taught me to make pie dough a few years earlier.  This was the pie we ate when we spent Thanksgiving or Christmas at her home.  One year I asked for the recipe.  She said, “No.”

And after a breath said, “But I will show you how and then you can have the written recipe.” 

Turns out there’s a bit of technique involved.  It helps to feel the cool flour in your hands, see the cornmeal texture emerge between fat and flour, and intuit the amount of moisture in the air versus ice cold water in the measuring cup. It is tricky to describe but so easy once you've seen it done.

So I’m afraid I'll have to stick with tradition.  No written recipe today—but one day I promise I will demonstrate how to make a perfect pie crust.  Or maybe there is someone special in your family who will show you the ropes.  For many of us, cooking together is one of the finest holiday traditions we know.  And whether you roll out your own dough or one from the dairy case, it’s hard to go wrong if you are in the kitchen with a loved one.

If you’ve been taught by a master as I was, this may be the year to start making an extra pie for your teacher or to show someone else how to do it.

Frozen Banana Bites

A big hit at the dessert buffet nestled next to red, white and blue cupcakes, banana bites covered in chocolate and rolled in peanuts (or coconut) satisfy a sweet tooth without being too filling.   A perfect pure bite. 

Make a few or make a party tray by cutting ripe bananas into four pieces, spearing with a popsicle or wooden skewers and freezing for 30 minutes.  Melt good quality chocolate chips in the microwave and scatter chopped nuts or shredded coconut on a plate.  Dip each banana bite in chocolate and quickly roll in coating before the chocolate hardens.  Freeze pops as they are covered.  Work in batches of 8 pieces and keep the rest in the freezer.  You will be finished in no time.  When the chocolate has hardened, cover the pops with plastic wrap until you are ready to serve 'em up. 

Ingredients for 40
Frozen Banana Bites
10 ripe bananas
1-1 1/2 cups chocolate chips
1 cup chopped peanuts or other topping (shredded coconut, toffee chips, sprinkles, crushed cookies)
40 popsicle sticks (or 20 wooden skewers, cut in half)

Anniversary Meringues

Last June, I recalled our niece's wedding with a dessert that echoes the flavors of the wedding cake, raspberry and lemon, in an Isles Flotant for Two.  This year, the anniversary tribute gets even simpler with make-ahead vanilla meringue cookies that sandwich raspberry sorbet and get a little crown of lemon curd.

Meringues are easy to make and can be stored in an airtight container for days.  The sandwich cookies can be made on the spot with a scoop of sorbet and a drizzle of warmed lemon curd.  If you'd like a softer cookie, make the sandwiches, wrap in plastic wrap and store them in the freezer until you are ready to serve.  Warm lemon curd in the microwave for 10-15 seconds and drizzle over the cookies or bring to the table for dipping. 

The basic formula for meringues is 1 egg white to 1/4 cup sugar.  A pinch of cream of tartar will help the egg whites form nice peaks when you whip them.  Here is the recipe using two egg whites, which makes about 14-16 meringue cookies.

Pure note: you can purchase good quality meringues if you do not have time to make them and assemble the sandwiches from there.  Check the label to pick ones that have few ingredients and ones that you recognize. 

Two Egg Whites Meringues
Yield 14-16 cookies

Ingredients
2 egg whites
1/2 cup sugar
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla

Method

1. Preheat oven to 300˚F.  Line a cookie sheet with parchment paper or a silicone baking pad.  
2. Place egg whites in a large, very clean bowl.  Use a hand mixer or whisk to beat egg whites until they are frothy.  
3. Add sugar, about a tablespoon at a time while continuing to whip mixture.  About halfway through adding the sugar, add cream of tartar.  Continue adding the sugar a bit at a time.  Beat until egg whites form stiff peeks.  Note: on more humid days, this will be more challenging. You can add bit more cream of tartar.  If, after 10-15 minutes, you still do not have very stiff peeks, proceed with the recipe.  There is enough air beaten onto the egg whites to create lift in the oven.  You will not be able to create intricate details or pipe your cookies but you will be able to spoon dollops onto the cookie sheet to make little puffs, perfect for a ice cream sandwich.  
4. Stir in vanilla. 
5. Next, spoon (or pipe) batter onto cookie sheet.  Each cookie should have 1-2 tablespoons of batter and be placed about an inch apart.  
6. Bake at 300˚F for 20 minutes, puffed but not browned.  Do not open oven to check on meringues.  
7. Turn off oven and allow meringues to cool slowly as the oven cools.  This will create a dry and crisp meringue. 

Store cookies in an airtight container.

Variations
Chocolate mint chip ice cream with chocolate sauce.
Frozen banana "ice cream" with butterscotch sauce

Bunny Cherry Chocoate Trifle

Chunks of chocolate cake, a layer of cherry pie filling mixed with Kirsch and cherry jam, a drizzle of chocolate sauce and a layer of pastry cream.  (It's OK to use vanilla pudding.) Peeps bunnies optional, whipped cream on the side a bonus. 

Strawberry Cream Cheese Panini

My mother used to make us cream cheese and strawberry jam sandwiches.   Made with tightly crumbed white bread, with the crusts cut off and perfectly square,  they added elegance to any child's tea party.  All grown up and more rustic, these strawberry and cream cheese panini provide the same flavorful delight plus a little whiff of spring during March's slow melt into sunnier days.

The filling in our panini is made with frozen strawberries that have been defrosted and macerated with a little lemon juice and cinnamon. Be sure to look for unsweetened strawberries.  You can always add a little sugar or honey if your strawberries are not as sweet as you'd like.  If you are seeing fresh strawberries that have some flavor, go ahead and use those.  The cream cheese is flavored with lemon zest.  A good quality (or homemade) strawberry jam is the only other essential ingredient.

For the bread, use a fairly plain loaf that will not compete with the filling.  Sliced plain white bread is fine and so is brioche, challah, a country loaf or french bread sliced on the diagonal.

We think of these as a daytime snack or breakfast fare, but if you are serving them after dinner try blending a little liquor into the cream cheese or the jam.  If you have some Chambord, creme de cassis or Grand Marnier you can highlight the fruit notes in the sandwich or try something more unusual but complimentary like Drambuie or Amaretto.  You won't need much, just a teaspoon or two.

Strawberry Cream Cheese Panini
Makes 2 sandwiches

Ingredients
3 ounces cream cheese
1 lemon
1/2 cup frozen strawberries
pinch cinnamon
2 tablespoons strawberry jam
4 slices bread
1 tablespoon butter (if using skillet method or panini press allows)

Method

1. Place cream cheese in a small bowl.  Zest the lemon and mix into the cream cheese.  Set aside. 
2. Defrost strawberries and give them a rough chop. (You can defrost strawberries quickly in a microwave.  Use half power for 2-3 minutes.)  
3. Mix in juice of quarter of the lemon (about 2 teaspoons) and a good pinch of cinnamon.  Set aside while you prepare the bread slices.  
4. If you are using a panini press, preheat it now.

If using a pannini press, follow manufacturer's directions for oiling or not oiling the surface of the bread....

• Slice the defrosted strawberries and taste one.  Sprinkle a teeny, tiny amount of sugar on them if needed.  Set aside while you prepare the bread. 
• Spread some good quality strawberry jam on one side; the flavored cream cheese on the other.  Spoon the sliced strawberries over the jam side and cover with the cream cheese side.    
• Place the cream cheese side down and close the press. Most will beep when the pannini is ready.  Remove and cut in half or in quarters to serve. 

If using a skillet....

• Place the pan over medium heat. Slice the defrosted strawberries and taste one.  Sprinkle a teeny, tiny amount of sugar on them if needed.  Set aside while you prepare the bread. 
• Spread some good quality strawberry jam on one side; the flavored cream cheese on the other.  Spoon the sliced strawberries over the jam side and cover with the cream cheese side.  
• Brush the top with some melted or softened butter.  Place the cream cheese (buttered) side down and cook until browned on that side.  
• Lightly butter the top (jam side) while the flip side grills.  Flip and cook until browned on the jam side.  Remove and cut in half or in quarters and enjoy. 

Serving suggestion: These really are terrific on their own but if you know someone who loves chocolate, a little bowl of melted dark chocoalte or warm ganache can be served along side for dipping or drizzling.

Super Bowl Team Inspiration

My brother calls it devouring the enemy when he and friends plan tailgates around signature dishes of the visiting teams.

If you're in Denver like my brother, your menu choice is clear: Devour some Seattle classics like smoked or fresh salmon, Pacific oysters, Dungeness crabs, Washington State artisan cheeses and cured meats or Seattle's signature beef franks served with cream cheese and grilled onions.

Seattle has a great spice rub for fresh salmon.  There are many variations but the base is brown sugar, freshly cracked black pepper and a bit of salt.  Add spices you like including crushed, whole coriander, fennel or cumin, even star anise and orange peel.  Lightly coat a salmon fillet with the rub and let it sit about 15 minutes.  Roast the fish at 425˚F for 15-25 minutes (up to 30 minutes for a 3 pound fillet). Serve hot or make this ahead to serve at room temperature.

Cap it off with a cherry dessert- cherry hand pies or dried cherries mixed into your favorite chocolate chip or oatmeal cookie recipe perhaps. Include apples too- as a dessert or served with cheese.  Half of the U.S. supply of apples is grown in the state.

Washington state makes terrific wines. I especially like the whites.  The highest amount of acreage has been devoted to the Chardonnay varietal.  Lightly oaked (or unoaked) Washington Chardonnays really let the northwestern terroire shine through in a crisp and clear flavor profile that favors much if its seafood.  If you are serving oysters, be sure to sample some the state's other whites like Riesling, Sauvignon Blanc or Gewürztraminer.  After Chardonnay the state devotes the most space to Cabernet Suavignon.  That goes with beef franks, right?

For the other team, cook and then cut up a big Denver omelet (ham, green pepper, onion) to make Denver Sliders topped with ham and green chili sauce.  Sometimes its hard to find small rolls for sliders that do not overwhelm the other ingredients.  Try these easy Sweet Potato Rolls from my 8/31/2012 post which can be portioned into 16-20 mini-rolls.

My brother confirms that a green chili sauce can go over anything to make it local Denver fare and adds that beers from local breweries are a great match.  If you can get something from the state, enjoy.  Otherwise serve a beer local to you or the Colorado son, Coors.

Speaking of beer, try cooking in it for an easy Super Bowl buffet spread.  Tacos made with Chicken Cooked in Beer are easy to put together and can join a Denver/Southwest-inspired table with Chipotle Potato Salad and bison or buffalo meat burgers. Pass around Baked Jalepeno Poppers and Super Bowl Taquitoes.  Both of these can be made ahead and reheated before serving. 

Like Seattle, Denver knows its seafood too.  The state fish is Rainbow Trout.  And some say they have their own oysters as well. :)

If you have no affiliation to either team but need some menu inspiration, check these out these buffet friendly pure food blog posts:

• Crock Pot Spare Ribs
• Baked Potato Bar
• House-Flavored Potato Chips
• Party Bites (Hot Bruschetta Toppings and Pulled Pork Quesadillas)
• Dessert: Trifles in a Cup

Thanks brother Bill for being back up quarterback on this one!

Blackberries Three Ways

Blackberries are more available than they used to be but if you don’t see fresh ones that look good, you can make these recipes with frozen blackberries.

Blackberries are great on their own.  We love them with a touch of cream on top for a really simple, pure dessert.  But did you know that blackberries (and berries) can add a sweet-tart element to roasted chicken or pork? Think of a plum sauce but even more colorful.  In fact, if you have a child who loves blue and purple food, this is one to try that uses actual food rather than food dyes.

We also seen berries in all types in bottled salad dressings and there is no reason why they cannot be made from scratch.  You will know exactly what is in every pure ounce.  And blackberies can star in really old-fashioned desserts like the one below adapted from Scotland's famous oat-stippled creamy classic, Cranachan.

Blackberries pack in the vitamin C,K plus folate and manganese.  They are also proportionately high in fiber. 

Strain the seeds or leave in for  extra fiber.

Blackberry-Glazed Chicken Thighs
Serves 2-4

Ingredients
4 boneless chicken thighs (skin-on or skinless)
½ cup blackberries
1 tablespoon balsamic vinegar
juice of 1/2 lemon
1 teaspoon olive oil
1 tablespoon honey

Method
    1.    Place chicken thighs in a resealable bag.
    2.    Mix together blackberries, balsamic vinegar, one teaspoon of the honey and lemon juice.  Pulse mixture in a small food processor or crush berries using the back of a fork to release the juice. 
    3.    Place half the mixture in the bag and add olive oil. Marinate chicken for at least one hour (or up to 5 hours).  Add the two teaspoons honey to the remaining berry mixture and refrigerate.
    4.    Preheat oven to 425˚F.  Place a rack on a roasting pan that will fit all four chicken thighs.
    5.    Remove chicken from marinade and discard used marinade.  Let remaining blackberry glaze come to room temperature while chicken cooks.
    6.    Roast chicken at 425˚F for 20-25 minutes until thighs reach an internal temperature of 165˚F.  (If you are using bone-in thighs, you may need to cook them a little longer depending on their size.)
    7.    Remove chicken and brush cooked chicken with reserved blackberry glaze.  Allow chicken to rest five minutes before serving.
    8.    Serve with extra blackberry glaze and cracked black pepper.

Cranachan is a Scottish dessert made with double cream flavored with toasted oatmeal, whisky and raspberries.   It is hard to replicate stateside—whipped heavy cream is as close to double cream most people can get here and pinhead oats are not in everyone’s pantry either.

Click on photo for a close-up

This version uses either rolled oats or pinhead and substitutes bourbon for Scottish malt whisky.  To bring it further over the Atlantic we mix in blackberries macerated in maple syrup instead of raspberries in honey.  To give the whipped cream some rustic heft, a little plain yogurt is added in after whipping.  Finally, for a non-alcoholic version, apple cider replaces the wee dram of whisky or bourbon.

American Cranachan
Yield 4 servings

Ingredients
2 tablespoons pinhead oats or rolled oats
1 pint blackberries
2 Tablespoons maple syrup (or honey), divided
1 tablespoon bourbon or ¼ cup apple cider+ dash vanilla extract, boiled down to 1 tablespoon.
¾ cup heavy cream, very cold
1/2 cup plain whole milk yogurt

Method
    1.    Toast oatmeal in a dry skillet over medium heat.  Swirl and watch carefully.  If using rolled oats, be very careful not to burn them.  Remove from heat as soon as the color has darkened and you can smell a toasted oat scent.  You can leave them as is or chop them finely to absorb more of the cream when mixed in.  Set oats aside. 
    2.    Rinse and drain blackberries.  Place half of the berries in a small bowl and mash them with a fork.  Add maple syrup and set aside.  Berries will macerate and create a sweet berry syrup. 
    3.    Meanwhile, whip cream to a stiff peak.  Fold in yogurt. Add whisky or boiled down cider.
    4.    Set aside 2 teaspoons of oats for garnish.  Stir together remaining maple syrup and toasted oatmeal.  Fold into cream-yogurt mixture leaving most unmixed. 
    5.    Next fold in half the macerated berry mixture, again leaving large sections unincorporated. 
    6.    Place a layer of berry-maple syrup mixture in the bottom of a clear vessel—one bowl to share or four individual glasses—add a few whole berries.  Cover with a thick layer of the cream mixture.  Continue to layer until all ingredients are used.  Top with a few whole berries and sprinkle reserved oats on top.
Bonus: Heat up a little extra maple syrup to serve alongside American Cranachans.


Easiest Berry Salad Dressing There Is
Add pureed berries—raspberries, blackberries, strawberries, mixed berries—to any vinaigrette.  You can even add the pureed berries to a store bought oil & vinegar based dressing.  This is a great use for frozen berries mid-winter.  Use about 1/3 cup washed berries for each 1/2 cup of dressing.

Berry Vinaigrettes are nice on either plain salad greens or mixed salads with red onion, avocado, carrots and  spinach.  They really shine when any fresh fruits are added to the salad plate like pears and apples, dried fruits, tropical fruit and of course, berries.