RASBERRIES ON THE VERGE

 

Level 2
Raspberry Sauce
from Todd Stein of mk restaurant, Chicago

Todd likes to cook up a couple pints of raspberries-on-the-verge with a few tablespoons of granulated sugar and just enough water to cover. He uses a shallow, uncoated skillet or saucepan. Starting off on high heat until the mixture begins to boil, he lowers the heat to a gentle simmer, continuing to cook for about another 10-15 minutes.

--------------------------------------------------------------------------------------------------------------------------
Cookware Tip: Why non-coated pans? Wine, vinegars and the acids in raspberries are caustic enough to erode coated pans. Not only will the pot have to go in the garbage, but your sauce will become tainted with the metallic coating.
--------------------------------------------------------------------------------------------------------------------------

Todd’s preference is to add a few tablespoons of red wine and sometimes even red wine vinegar for a little extra tartness, depending on the mood he’s in! The mixture should be stirred until the sugar is dissolved. When fully cooled, Todd pours the liquid through cheesecloth placed over a bowl or through a fine strainer. After separating the juice from the berry pulp and seeds, he presses the remaining pulp with the back of a spoon, making sure to catch every delicious drop of juice.

For a thicker, more berry-licious sauce, Todd reduces the sauce a bit more by cooking at a gentle simmer. For a consistency designed for pouring over ice cream, he pulses the berries in a food processor until the texture is just right. For a finishing touch,mint makes a great edible garnish, but don’t limit your imagination. Lavender and even basil make wonderful aromatic garnishes.

 

STRAWBERRIES ON THE VERGE

You know those so-called strawberries frozen into store-bought strawberry ice cream? Well, you’ll be completely delighted by how fruity, sweet and fresh expendable strawberries taste when mixed into premium vanilla ice cream. They may have lost some of their firmness and won’t stand up to chocolate dipping, but past peak strawberries are bursting with flavor. Try this treatment on for size.

 

Level 2
Strawberry Ice Cream Mix-In

Starting with premium quality vanilla ice cream, allow it to soften out of the freezer for about 10 minutes. Meanwhile, place washed, past peak strawberries into a bowl, toss with a tablespoon or two of sugar, and mash with a fork.

--------------------------------------------------------------------------------------------------------------------------
Prepping Tip: Did you know strawberries are on the “approved” list for sugar- or carb-restricted diets because of their low-carbohydrate content? If you’re planning on substituting Aspertane® or other artificial sweeteners for sugar anyway, make sure to cut the berries into small pieces for easier mashing. Artificial sweeteners never work as well as sugar does for “juicing” berries – a process which causes them to release their natural juices and soften up.
--------------------------------------------------------------------------------------------------------------------------

By the time you’re through with mashing, the vanilla ice cream should slide out of the container and right into your mixing bowl. All you need to do now is mash the berries into the ice cream with a large metal spoon, return the mixture to its original container and allow it to firm up in the freezer for about 15 minutes. That’s it!

--------------------------------------------------------------------------------------------------------------------------
Prepping Tip: To keep the ice cream from becoming too soft as you mix in all those juicy berries, pre-chill your mixing bowl and metal spoon. Adding ingredients to a bowl that’s been in the freezer for a while keeps the whole thing chillin’. Remember, you want firm ice cream with mixed in berries, not a smoothie.
--------------------------------------------------------------------------------------------------------------------------

 

Level 1
Berry Brownie Cake Mix

A cupful of past peak strawberries with a tablespoon or two of sugar can be blended with any brownie cake mix. If it’s a chewier texture you crave, reduce the quantity of required liquid (like milk or water) by a third. Basically, read the package directions and follow the bouncing ball.

With the casualty rate of berries being what they are, everyone needs brilliant, last minute saves on pricey purchases. Not only do these delicious treats taste of freshly picked berries, they also remind you just how much berries really belong with chocolate and cream.