2B — THE OBSERVER & BAKER CITY HERALD
TUESDAY, MAY 25, 2021
HOME & LIVING
SWEET
with the berries around the
ice cream and meringue.
Top with another meringue
disc. Garnish with whipped
cream, strawberries and mint
springs. Serve immediately.
Continued from Page 1B
A syrup of strawberries
and sugar form the base,
which is then enriched with
egg yolks and sugar gently
cooked with the syrup in a
double boiler. Whipped cream
is then folded into the mix,
making it frothy and light,
and giving it structure. Once
frozen, it becomes smooth
and rich; it shimmers on your
tongue.
I next made a strawberry
panachée, which looks like
a parfait, but I guess “pana-
chée” has more panache. By
either name, it’s awfully good.
Part of the pleasure is its
visual appeal; it should be
served in a wine glass so you
can see the layers. On the
bottom is a crushed short-
bread cookie, which guaran-
tees that the dessert is on the
right track. On top of that,
and sinking into it, is a layer
of pureed strawberries mixed
with sliced strawberries and
a little jam.
On top of that is a beau-
tiful white layer of crème
fraiche or sour cream, which
is then topped by one last
layer of the strawberry puree
and strawberries.
It looks too pretty to eat.
But not eating it would kind
of miss the whole purpose of
dessert.
My fi nal strawberry
dessert comes to us from
chef Wolfgang Puck: Warm
strawberries with baked
meringues and vanilla ice
cream.
Sounds marvelous, doesn’t
it? It is.
The secret to this dish is
the sauce that the strawber-
ries are cooked it. With wine,
sugar, lemon juice, orange
zest, orange juice and licorice-
scented star anise, it almost
smells like mulled wine while
it cooks.
That’s the unexpected
dimension to the recipe, the
bright berries simmered with
comforting spices. The rest is
just your standard impres-
sive dessert, with vanilla ice
cream sandwiched between
discs of crispy homemade
meringue.
It would be great even
without the strawberries. But
strawberries are in season,
and they make everything
better.
FROZEN
STRAWBERRY
SOUFFLÉ
Yield: 8 or 10 servings
3 cups sliced strawberries
1 1/4 cups plus 3 tablespoons
granulated sugar, divided
3 egg yolks
2 tablespoons framboise,
mirabelle, kirsch or other
white spirit, optional
1 1/2 cups heavy cream
3 or 4 whole and/or sliced
strawberries for garnish
1. Blend the strawberries
and 1/2 cup of the sugar in a
skillet. Cook, stirring occasion-
ally, until sugar and the liquid
from the berries thicken, about
10 minutes. Remove and let
cool thoroughly.
2. Set up a double boiler or
select a 2-quart metal mix-
ing bowl that will fi t snugly
inside a larger saucepan. Add
about 2 inches of water to the
saucepan (use less if the mix-
ing bowl will touch the water
when it sits in the saucepan).
Bring water to a simmer; do
not yet insert the top bowl or
pan.
3. To the mixing bowl or top
of the double boiler add the
egg yolks and 3/4 cup of the
sugar and beat vigorously and
thoroughly with a wire whisk
or portable electric mixer,
Per serving: 405 calories; 18 g
fat; 12 g saturated fat; 93 mg
cholesterol; 6 g protein; 56 g
carbohydrate; 52 g sugar; 2 g
fi ber; 80 mg sodium; 130 mg
calcium
STRAWBERRY
TART
Hillary Levin/St. Louis Post-Dispatch-TNS
A strawberry tart.
Hillary Levin/St. Louis Post-Dispatch-TNS
Frozen strawberry souffl e, made with fresh strawberries.
making certain to scrape
around the inside of the bowl
with the beater.
4. Fit the mixing bowl or top
part of the double boiler inside
the saucepan and continue
beating. Beat for a few min-
utes until yolks are quite thick
and pale yellow. Beat in the
framboise, if using. Add the
berry mixture and fold in. Chill
thoroughly.
5. Whip 1 cup of the cream
until stiff and fold in 2 table-
spoons of the sugar. Fold this
into the strawberry mixture.
6. Chill a 6- to 7-cup souffl é
dish in the freezer.
7. Neatly tie a “collar” made
of wax paper or aluminum foil
around the souffl é dish. The
top of the paper or foil should
extend about 2 inches above
the top of the dish.
8. Pour the souffl é mixture
into the dish. Place in the
freezer and let stand over-
night.
9. Whip the remaining 1/2
cup of the cream. Beat in the
remaining 1 tablespoon of the
sugar. If desired, outfi t a pastry
bag with a star tube and pipe
the cream around the top in a
fancy pattern. Decorate with
whole and/or sliced strawber-
ries.
Per serving: 266 calories; 10
g fat; 6 g saturated fat; 95 mg
cholesterol; 2 g protein; 40 g
carbohydrate; 38 g sugar; 1 g
fi ber; 11 mg sodium; 34 mg
calcium
— Recipe from “Craig
Claiborne’s the New New York
Times Cook Book” by Craig
Claiborne and Pierre Franey
WARM
STRAWBERRIES
WITH BAKED
MERINGUES AND
VANILLA ICE
CREAM
Yield: 6 servings
For the meringues
2 large egg whites,
room temperature
1/8 teaspoon cream of tartar
1/2 cup superfi ne
sugar, see note
For the strawberry sauce
1 pound fresh ripe
strawberries, hulled
1/2 cup dry white wine
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon grated
orange zest
1/3 cup fresh orange juice
1 whole star anise
For the fi nal presentation
1 1/2 pints good-quality
vanilla ice cream
1/2 cup cold heavy cream (or
premade whipped cream)
1/2 pound strawberries,
hulled and cut into quarters,
plus 6 for garnish
Fresh mint sprigs for garnish
Note: To make superfi ne
sugar, place granulated sugar
in a blender and mix on
medium to high speed for 10
seconds. Leftover superfi ne
sugar can be stored in an air-
tight container indefi nitely.
1. Make the meringue
discs: Preheat the oven to 225
degrees. Place racks in upper
and lower thirds of oven. Line
2 baking sheets with parch-
ment paper. Using a glass, jar
or bowl as your guide, draw
6 circles on each sheet, each
circle about 3 1/2 inches (or
smaller) in diameter. Turn the
paper over; you should still be
able to see the circles.
2. In the bowl of a stand
mixer fi tted with the whisk
attachment, or in a large
stainless steel bowl with a
handheld beater, beat the egg
whites on medium speed until
they begin to foam. Add the
cream of tartar and 1 table-
spoon of the sugar and con-
tinue to whip the egg whites at
medium-low speed until they
form soft, slightly dropping
peaks when the beaters are
lifted out.
3. Turn the speed to medi-
um-high and continue to whip
the egg whites as you gradu-
ally add the superfi ne sugar 1
tablespoon at a time. Beat un-
til the meringue is shiny and
holds stiff, upright peaks when
the beaters are lifted out. Take
care not to overbeat.
4. Drop spoonfuls of the
meringue onto the circles on
the parchment and use an
offset spatula to spread them
into even circles 1/4- to 1/2-
inch thick.
5. Bake the meringue discs
in the oven for 1 1/2 hours.
Remove one disc and test for
doneness; it should be stiff
and crisp in the middle. If it
is moist, bake for 30 more
minutes. Turn off the oven and
leave the meringues inside
for 1 hour more. Remove
meringues from the oven and,
when they are completely
cool, pack them carefully
(they are fragile) in an airtight
container and store at room
temperature until ready to use.
Crisp, dry meringues will keep
for several weeks in an airtight
container.
6. Make the strawberry
sauce: Combine the strawber-
ries, wine, sugar, lemon juice,
orange zest, orange juice
and star anise in a medium,
nonreactive saucepan. Over
medium-high heat, bring to
a boil, stirring occasionally,
then reduce the heat and sim-
mer for 5 minutes. Remove
from heat, cover and let the
ingredients steep for 10 to 15
minutes.
7. Remove and discard the
star anise and transfer the
mixture to a blender. Blend
until smooth. Place a fi ne-
mesh strainer over a nonreac-
tive bowl and, using a rubber
spatula, press the purée
through the strainer. Cover
the bowl with plastic wrap
and refrigerate until ready to
use.
8. For the fi nal presentation:
If whipping your own cream,
whip the cream in a chilled
mixing bowl with a chilled
whisk or a handheld mixer
with chilled beaters. Beat at
medium-high speed until soft
peaks form. Set aside.
9. Pour the sauce in a
medium saucepan. Over
medium-high heat, bring it
back to a boil, lower the heat
and simmer until it thickens
slightly. Gently stir in the
hulled, quartered berries and
cook until just heated through
but still fi rm, about 3 minutes
more.
10. Place a meringue disc
on each of 6 dessert plates.
Top each disc with a scoop of
ice cream. Spoon the sauce
STRAWBERRIES
DUSTED WITH
CARDAMOM
SUGAR
Yield: 6 servings
1/4 cup orange liqueur,
such as Grand Marnier
or Cointreau
2 (16-ounce) containers
strawberries, hulled,
left whole
1/2 cup granulated sugar
1/2 teaspoon ground
cardamom
Fresh mint sprigs, optional
1. Pour Grand Marnier into
large bowl. Add strawber-
ries to bowl and toss to coat.
Whisk sugar and cardamom
in small bowl to blend.
Spread cardamom sugar on
small rimmed baking sheet.
Using slotted spoon and
working in batches, transfer
strawberries to baking sheet
with cardamom sugar. Roll in
sugar to coat well.
2. Divide strawberries
among 6 wine glasses. Pour
any remaining Grand Marnier
from bowl over berries. Can
be prepared up to 2 hours be-
fore serving; cover and chill.
Garnish with mint sprigs, if
desired.
Per serving: 120 calories; 1
g fat; no saturated fat; no
cholesterol; 1 g protein; 30 g
carbohydrate; 25 g sugar; 3
g fi ber; 2 mg sodium; 25 mg
calcium
— Recipe from “The Bon
Appétit Cookbook” by
Barbara Fairchild
STRAWBERRY
PANACHÉE
Yield: 4 servings
2 1/2 cups ripe strawberries
1/4 cup jam (strawberry,
raspberry or currant
are good)
4 shortbread cookies
3/4 cup crème fraîche or 3/4
cup sour cream or 3/4 cup
sour cream mixed with
1/4 cup heavy cream
4 sprigs fresh mint or basil
1. Cut off the bottom and
top of each berry (you should
have about 1 1/4 cups of
tops and bottoms). Slice the
centers of the berries and set
aside. Push the berry tops and
bottoms and the jam through
a food mill or mini food pro-
cessor until puréed. Mix the
sliced berries into the purée,
and refrigerate until ready to
serve.
2. At serving time, put the
cookies in a plastic bag and
crush them coarsely with a
rolling pin. Divide the crumbs
among 4 glass bowls or
goblets. Spoon about half of
the berry mixture on top of the
cookies. Stir the crème fraîche
or sour cream to loosen it and
spoon on top of the berries.
Top with the remaining berry
mixture. Garnish each with
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Dough for 10-inch tart
(store-bought or your
favorite recipe)
1 cup milk
1/3 cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
3 pints fi rm, fresh, red, ripe
strawberries, hulled,
rinsed and drained
2/3 cup orange marmalade
2 teaspoons water
1/4 cup sliced almonds,
toasted, see note
Note: To toast almonds,
place in a skillet over
medium heat. Stir and toss
frequently until almond
slices become a golden
brown; they burn easily, so
remove to a plate as soon as
any of the slices becomes a
dark brown, even if others
are not yet golden.
1. Preheat oven to 375
degrees.
2. Roll out dough into a
10-inch tart pan; trim any
excess. Prick all over with a
fork. Place a piece of parch-
ment paper or aluminum foil
inside the crust and weigh
down with pie weights, dry
beans or uncooked rice. Bake
20 minutes. Remove parch-
ment or foil and pie weights,
return to oven and bake 10
more minutes or until golden
brown (cover rim with foil if
it begins to burn). Remove to
a wire rack and allow to cool
completely.
3. Heat the milk in a small
saucepan until small bubbles
form around the edge. Re-
move from heat and cover to
keep hot.
4. Put the sugar and yolks
in a mixing bowl or mixer
and beat with a wire whisk
or whisk attachment until the
mixture is a golden yellow
and forms a ribbon — when
the whisk is lifted from the
mixture, the excess will fall
back onto the surface in what
briefl y resembles a ribbon.
Using the whisk, stir in the
cornstarch.
5. Slowly pour the hot milk
into the egg-and-sugar mix-
ture, beating constantly with
the whisk. Return the mixture
to the saucepan and bring to
a boil, stirring constantly with
the whisk. Cook for 1 minute,
stirring vigorously. Remove
from the heat and stir in the
vanilla extract. If not using
immediately, cover the sur-
face with plastic wrap to keep
a skin from forming.
6. Spoon the crème patis-
sière (the egg-sugar-milk
mixture) into the tart shell
and smooth it over. Arrange
the strawberries, bottom-side
down, close together and
symmetrically over the crème
patissière.
See Sweet/Page 3B
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Meat processing
needs
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Baker County
CUSTOM MEATS
Store is open 24 hours
7 am to 7 pm Take Out Only
515 Campbell Street Baker City
541-523-4318
— Adapted from “Fast Food
My Way” by Jacques Pepin
— Adapted from “Wolfgang
Puck Makes it Easy” by
Wolfgang Puck Yield: 8 to 10 servings
VISIT BAKER’S MOST
INTERESTING STORE
Take out and Catering is Available.
a mint sprig and, if you like,
pass some crème fraîche or
sour cream.
Per serving: 310 calories; 20
g fat; 12 g saturated fat; 60
mg cholesterol; 3 g protein;
30 g carbohydrate; 19 g sug-
ar; 2 g fi ber; 64 mg sodium;
20 mg calcium
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
541-963-0265
888-843-9090
www.GVfoot.com
La Grande
1408 N Hall Street
Enterprise
601 Medical Parkway
Baker
3175 Pocahontas Rd.
2390 11th Street
Baker City OR.
Owners Del & Jana
Woodcock