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Spoon and spread filling on top of 1½ cups fresh mixed berries
crumble. Sprinkle remaining crumble over [We used a blend of strawberries,
filling, squeezing some into clumps. raspberries, and blackberries.]
5. Bake until top is well browned and 2 Tbsp. water In Season TRENDING
filling is bubbly, 40 to 45 minutes. Let cool ⅓ to ⅔ cup sugar
to room temperature, about 30 minutes. If
desired, serve with whipped cream. Mash berries in a small saucepan with a
potato masher. Add water and bring to
armagazine.com/ultimate-berry-crumble a boil. Reduce heat; simmer until berries
PER SERVING: 417 CAL; 19G FAT (11G SAT); 5G PRO; are soft and juicy, about 5 minutes.
58G CARB (3G FIBER, 31G SUGARS); 118MG SODIUM
Strain through a fine-mesh sieve into a
measuring cup, discarding solids. Return
4. STRAWBERRY liquid to saucepan with an equal amount
SHORTCAKE of sugar. Bring to a boil, stirring to dissolve
C
C
ICE REAM AKE sugar. Simmer until just syrupy, about
1 minute. Skim off any foam. (Syrup keeps
HANDS-ON 20 MIN TOTAL 4 HR, 40 MIN up to 2 weeks, covered and chilled.)
SERVES 10 SUBMITTED BY THEDAILYGOURMET
1 REVIEW armagazine.com/easy-mixed-berry-syrup
This twist on strawberry shortcake is QUICK
PER 1-TBSP. SERVING: 37 CAL; 0G FAT (0G SAT); 0G
perfect for a hot summer day. PRO; 10G CARB (0G FIBER, 9G SUGARS); 1MG SODIUM 4
1 (10.75-oz.) loaf-shaped pound
cake (fresh or frozen, thawed) 6. CATHERINEÕS QUICK-
2 cups sliced strawberries PICKLED BLUEBERRIES
1 Tbsp. sugar 5
1 pint strawberry ice cream HANDS-ON 20 MIN TOTAL 6 HR, 20 MIN
MAKES 2½ CUPS SUBMITTED BY
1½ cups sweetened whipped cream FOODELICIOUS
1. Slice cake horizontally into 3 layers 42 REVIEWS
and transfer to a baking sheet. Freeze We adapted CatherineÕs original
20 minutes. Put a small mixing bowl in recipe for quick-pickling and easy
freezer to chill. fridge storage. It also works well with
2. Meanwhile, stir together strawberries blackberries. Serve over goat cheese
and sugar in a bowl; let stand 10 minutes on toasted baguette slices with a
to macerate. Line a 4x8-inch loaf pan little fresh basil or add to your cheese
with plastic wrap, leaving 4 inches of board for a sweet-tart surprise.
overhang on all sides.
3. Scoop ice cream into chilled bowl; stir to 1 (3-inch) cinnamon stick
soften. Set 1 layer of cake in prepared loaf ½ tsp. whole cloves
pan. Evenly spread on half of ice cream, ½ tsp. whole allspice berries
followed by ½ cup macerated strawberries ¾ cup red wine vinegar
and ½ cup whipped cream. Repeat layers 4 cups blueberries
once, then top with remaining cake layer. ½ cup white sugar
Cover with plastic wrap and freeze until ½ cup packed brown sugar
frozen, about 4 hours. Cover and chill 1. Put cinnamon stick, cloves, and allspice
remaining strawberries and whipped on an 8-inch square of cheesecloth; gather “This is great with
cream for serving. edges together and tie with kitchen twine
4. Remove cake from loaf pan and to make a sachet. Bring vinegar and cheese and
transfer to a serving platter. Let stand at sachet to a simmer in a large saucepan crackers. It would
room temperature 10 minutes. Top with over medium heat; cook 5 minutes. Stir in also work well with
remaining whipped cream and berries. berries and cook, shaking saucepan gently grilled meats and
Slice with a serrated knife or a long knife rather than stirring to avoid breaking 6 seafood.”
dipped in hot water. – MOTTSBELA
the berries, until heated through, about
armagazine.com/strawberry-shortcake- 5 minutes more. Remove from heat; let
ice-cream-cake stand, covered, 6 to 8 hours.
HIDDEN GEM 2. Pour berries and liquid into a colander
PER ¾ -INCH-THICK SLICE: 191 CAL; 8G FAT (4G SAT); set over a bowl. Remove spice sachet.
3G PRO; 28G CARB (1G FIBER, 18G SUGARS); Transfer berries to a 3-cup heatproof
132MG SODIUM
storage container. Return liquid to
saucepan and add white and brown
5. EASY MIXED BERRY SYRUP sugars; bring to a boil over high heat,
stirring, and boil until thickened, about
HANDS-ON 10 MIN TOTAL 15 MIN
MAKES ½ CUP SUBMITTED BY BETTY SOUP 4 minutes. Pour over berries. (This keeps
NEW RECIPE GO ONLINE TO RATE & REVIEW
up to 2 weeks, covered and chilled.)
Drizzle this syrup on pancakes or ice armagazine.com/catherines- quick-
cream. Use it as the base for a berry pickled-blueberries
lemonade or vinaigrette. Or do as we did PER ¼ -CUP SERVING: 103 CAL; 0G FAT (0G SAT);
and turn it into a cocktail: 1 oz. syrup, 0G PRO; 26G CARB (1G FIBER, 23G SUGARS);
4MG SODIUM
1 oz. lime juice, and 2 oz. vodka over ice.