Aaah! Spring is around the corner and, after preparing the yard, deck and house with spring cleaning, the mind wanders to meals on the deck and this is a WONDERFUL way to do it. This will serve 6-8 people.
- 12 cups mixed spring greens, washed and spun dry
- 2 cups baby romaine lettuce,
- 1 head radicchio, shaved
- 1 cup fresh pea shoots
- 1/2 cup toasted, chopped pecans
- 1/3 cup red seedless grapes, halved
- 1/3 cup each fresh raspberries and blackberries
- 1/3 cup raspberry vinegar
- 1/2 cup olive oil
- 1/4 tsp. sugar
- crumbled goat cheese
Combine the greens, radicchio and pea shoots on a large serving platter. Sprinkle with the pecans, grapes and berries evenly..
Whisk together the raspberry vinegar, olive oil, sugar and drizzle over the platter. Top with the crumbled cheese.
Now serve with warm rolls. friends, sun shining and, oh yes, a glass of wine – chilled perfectly. Spring? Bring it on!
Blackberry Crumble Bars
The fact we can still buy fresh berries at the stores is a wonderful way to carry ‘summer’ through the Fall season as well. This is really yummy. You can also change the berry to any one that is your favourite.
- 1 cup ground almonds
- 1/2 cup yellow cornmeal
- 2 cups flour, sifted
- 3/4 cup sugar
- pinch of salt
- 1 cup butter, melted
- 10-12 ounces of berries
Preheat oven to 350 degrees. Line an 8 inch baking dish with parchment paper leaving at least 1 inch overhang on two sides.
In a large bowl, whisk together the ground almonds, cornmeal, flour, sugar and salt. Add the butter and stir together until evenly moistened. Press 2/3 of the dough into the baking dish and sprinkle the berries over the top.
Crumble the remaining dough over the top and bake 38-40 minutes until golden.
Serve warm with sweetened almond flavoured whipping cream.
Yummy…
Fruit Crush
After a heavy meal, this makes a light, refreshing turn around. It can be made with any berry that is available or stone fruit such as peaches. It is not difficult and can be started the day before.
- 4 cups of fruit, hulled or peeled and cut in half
- 1 cup ice cubes
- 1/4 cup whole unblanched almonds
- 1/4 cup sugar
- 3 tbsp. milk
- 2 tbsp. Amaretto
- 2 tsp. slivered unblanched almonds, toasted, for garnish
Place the fruit in a plastic bag and freeze for about 2 hours.
Remove from the freezer and place half the contents in a blender. Add the ice, almonds, sugar, milk and liqueur. Blend this until there is enough room to add the reamaining fruit and blend until smooth.
Divide among 4 serving dishes and garnish with the slivered almonds and serve immediately.
Serve with a Citrus Lace Cookie or Madeleine
Frozen “Mousse”
What a play on words…being Autumn, and all. This is for all chocolate lovers now and in the future. You can make this forever and never tire of it.
- 1 pkg. Ladyfingers, sliced in half lengthwise
- 6 oz. each bittersweet and unsweetened chocolate
- 1/2 cup unsalted butter
- 5 egg whites
- 1 1/2 cups sugar
- 2 cups whipped cream
- fresh raspberries or strawberries for garnish
Line the bottom of a 9 inch springform pan with the bottom half of the ladyfingers, cutting to fit, when necessary. Line the sides of the pan with the top half. Place in the freezer.
In a heat proof bowl set over a pot of simmering water, melt the two chocolates together with the butter, stirring all the while ensuring a complete blend. Remove from heat and set aside.
In a large bowl, using your hand electric mixer, combine the egg whites and sugar. Place this bowl over a pan of simmering water and on low speed, beat the mixture until the sugar has completely dissolved.
Remove the bowl from heat and beat on high until cooled and volume is increased. Quickly fold the meringue and chocolate mixture. Taste now for temperature. If not cooled down considerably, when adding the whipped cream, it will simply melt and separate. Not wanted, I promise you.
Pour mixture into frozen pan and smooth down the top. Cover with plasic wrap and place in the freezer overnight.
Remove from the pan and serve with a handful of fresh berries.
This is truly a dessert from the angels.
Cheesecake Squares
My husband’s daughter gave this recipe to him and I would like to share it with you. It is a square, and if you are a cheesecake lover, you will love it.
Preheat oven to 350 degrees.
- 1/3 cup brown sugar, packed
- 1 cup flour
- 1/2 cup chopped pecans
- 1/3 cup melted butter, not margarine
- 1 8 oz. pkg of Philadelphia cream cheese
- 1/4 cup sugar
- 1 egg
- 1 tbsp. lime juice
- 2 tbsp. cream
- 1 tsp. pure vanilla
Mix brown sugar, flour and nuts in a large bowl. Stir in the melted butter and mix until light and crumbly in your hands. Remove 1 cup of this and set aside. Put the rest in a 8 inch square pan and pat it smooth. Bake for 15 minutes.
Beat cream cheese until smooth and add the sugar. Beat in the egg, lime juice, cream and vanilla. Pour onto the baked crust. Top with the reserved crumbs and return to the oven to bake for another 25 minutes. Cool thoroughly.
Cut into squares and serve with fresh berries and, if you wish, whipped cream….oh my! did I say that?
Oven Pancake with Fresh Berries
We are expecting company for the weekend and I find this is a really good way to show you are glad they came.
- 1/2 cup cold butter
- 5 eggs
- 1 tbsp. sugar
- pinch of salt
- 1 1/2 cups milk
- 1/2 cup cream
- 1 cup flour
- 1 cup ricotta cheese
- 1 tsp. baking powder
- Fresh berries
- icing sugar/whipped cream (optional)
Preheat oven to 425 degrees. Grate butter and place in a 9 x 12 glass baking dish. Heat oven until butter has melted.
Combine eggs, sugar, salt in an electric mixer for 1 minute at high speed.
Now, slowly add milk/cream, then flour, then ricotta cheese and finally the baking powder.
Pour into the hot baking dish. Bake for 35 minutes until it has puffed and is starting to brown.
Remove from oven and let sit for about 6-7 minutes before cutting. The center will fall. Serve with fresh berries and whipped cream, butter and warm maple syrup.
Now, aren’t you glad you came for a visit.
Fresh coffee is almost finished brewing…..
Raspberry Swirl Angel Food Cake
This is a great “Canada Day” Cake. Besides, it doesn’t get any easier than this.
- 1 Angel Food Cake Mix
- 1 pint fresh raspberries
- 1 quart premium vanilla ice cream (Chapman’s, for sure)
Mix angel food according to directions. Take three-quarters of the raspberries, wash and pat dry with paper towels then mash with a fork. Spoon about one-third of cake mix into a clean round ten inch tube pan.
Gently spoon one-half of the mashed raspberries over the batter and spoon another one-third of the batter into pan. Spoon another one-half of the berries on top of the batter and spoon the final third of the batter into the pan.
Bake according to the directions for the cake. Cool inverted on the neck of a bottle or funnel.
When completely cool, unmold cake, slice and plate, served with a scoop of vanilla ice cream and sprinkle a few fresh whole berries on top. This is very refreshing and super flavourful. Of course, you can also use blackberries or strawberries instead of raspberries. Place a small Canadian flag on top. Whooppee….
This is one of the easiest desserts to make but it will impress your guests just the same.
Oh yeah! Happy Canada Birthday. Someone say beer? oh, sorry, will you start the barbecue first. Ok?
Now, where is the beer……just askin’.
Raspberry/Blackberry Soup
We had a big dinner for the management team that built our house and we served this soup. We still hear them talking about it – in a good way!
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup water, divided
- 1/2 cup whipping cream
- 1 cup white cranberry juice
- 3/4 cup sugar
- 3 whole cloves
- 1 cinnamon stick
- 1 tbsp. lemon juice
- 8 oz. raspebrry/cranberry yogurt (fabulous)
- 1/3 cup sour cream
- powdered cinnamon
Put the berries and 1/4 cup of water in the blender amd puree until smooth. In a large saucepan combine pureed fruit with remaining water, cranberry juice, sugar, cloves and cinnamon stick. Cook over medium heat until mixture begins to boil. Remove from heat and cool.
Strain soup into a large bowl (this will take a few minutes, so be patient). Add the lemon juice and yogurt, whisking until well blended. Cover and refrigerate until very cold.
When ready to serve, add a dollop of sour cream in the center and a light sprinkle of powdered cinnamon.
This is another fabulous cold soup and a great change of pace for the taste buds.
Taste Rate – 12 out of 10