Tuesday, August 13, 2013
COOKING WILD AND WONDERFUL by L.J. Martin
What's better for dessert, or better for you, than fresh berries.. The trick here is not to overcook them. I long tried to make phyllo cups and to tell the truth, never perfected them. I'm no pastry chef and to be truthful, have no desire to be. I discovered the pre-made, pre-packaged phyllo cups at the market in the frozen food section, and what do you know, suddenly my phyllo cups were PERFECT. Don't fight city hall, if you can buy something that's just as good as you can make, or better, and will save you hours in the kitchen, then go for it is my kitchen philosophy. Phyllo cups are one of those "they make it better" items.
Here's a continuation of that gourmet supper, dessert course:
Gourmet Supper for Eight
Served with Champagne
Crab artichoke dip or tapanade
Crunchy Parmesan Onion Squares
Shellfish in clear bullion
Lobster, avocado, fresh grapefruit on butter lettuce
Salmon and asparagus in parchment (en pappette)
Tenderloin strip basted in simple sauce (see recipe)
Port wine reduction
Red & Yukon Gold potatoes, boiled and braised
Berry mélange in phyllo cups with Cointreau whipped cream
After dinner: Coffee, liquors, and a great single malt
Berries in phyllo cups:
• 2 packages (12 cups by count) phyllo cups (buy at market pre-made) or package of flat phyllo dough or pie dough
• 1 carton strawberries (approximately 2 cups)
• 1 carton blackberries or raspberries (approximately 1 cup)
• 1 carton blueberries (approximately 1 cup)
• 1 tablespoon corn starch
• 1 cup granulated sugar
• 1 pint whipping cream
• ¾ cup water
• powdered sugar
• Cointreau if you like
In lieu of phyllo cups (sometimes hard to find) you can use phyllo dough and cook in flat six inch squares, or in lieu of that, bake plain pie dough in six inch squares. Sprinkle sugar on phyllo or pie dough squares if you use them.
While phyllo or pie dough is baking per recipe on box, clean berries. Place a cup of strawberries, ¾ cup water, and ½ cup granulated sugar in blender and buzz until it’s a liquid. Place in sauce pan large enough to hold liquid and the rest of the berries. Heat liquid until slightly thickened, add berries just to heat—don’t cook berries, just warm them up. Beat whipping cream and add sugar to taste. Add ½ oz Cointreau if you like.
If you use phyllo cups place each of them in the center of a serving plate and fill with berry mixture. Overflow if extra mixture, and there should be. Top with whipped cream. If you use flat phyllo or pie dough spoon mixture into plates and top with dough square, then dress plate with whipped cream.
Serve with Guerwitzterminer or Reisling
Coffee and/or after dinner liquors
See you soon for more from The Kitchen at Wolfpack Ranch and Cooking Wild & Wonderful.