July 2010 Taste
Finish off summertime meals on The Beach Coast with one of the refreshing desserts below. With our abundance of fresh berries, especially the fabulous blueberries you can pick yourself or buy at local farmers markets, try this wonderful lemon dessert. The tartness of the lemons is the perfect foil for a sweet blueberry compote. Recipes and photos contributed by Barbara Voris Eastman, Editor.
Lemon Tart with Blueberry Compote
Crust
1 stick butter, melted
¼ c. sugar
2 c. graham
cracker crumbs
Melt the butter, and stir in sugar and crumbs until all
butter is absorbed. Place in a
rectangular tart pan with removable bottom.* Firmly press crumb mixture into bottom and up the sides of
the tart pan and set aside.
*spring form pan may be substituted
Filling
1 ¼ c. fresh lemon juice (6 – 8, depending on size)
8 egg yolks
2 cans Eagle brand condensed sweetened milk (14 ounce)
zest of two lemons
Using a plane grater, zest two lemons and set aside. Juice the lemons and strain out pulp and seeds. Be sure to measure after straining and if needed, juice another lemon so net juice equals 1 ¼ cup. Place in a mixing bowl with condensed milk and egg yolks and beat using electric mixer until smooth. Add lemon zest and pour into prepared crust.
Bake at 325° for 30 minutes. Cool at room temperature and then refrigerate at least 5 hours or overnight.
Compote
1 pint blueberries
½ c. sugar
1 ½ tsp. fresh lemon juice
1/8 to ¼ tsp. cinnamon (to taste)
Place blueberries and sugar in a stainless steel sauce pan. Toss to coat blueberries with sugar and mash with the bottom of a glass to release some of the juices. Over medium heat, cook the berries for about 15 minutes until juices reduce and mixture has a jam-like consistency. Cool at room temperature and refrigerate until ready to use. Cut lemon tart into squares and place a heaping spoonful of compote on top. Garnish with sweetened whipped cream and a sprig of mint.
Summer Pudding
This wonderful, no-bake mixed-berry dessert must be made a day ahead. I make mine in a loaf pan and use a brick, covered in foil, to compress the pudding overnight.
Preparation
Completely line a loaf pan with plastic wrap, leaving enough
over-hang to fold over the top of the finished pudding.
Trim the crusts from 10-12 slices of good quality, firm white bread (I prefer Pepperidge Farm White Bread). Line the bottom and sides of the loaf pan with the bread. If the sides of your pan flare slightly, you may need to cut a few slices and half and use these pieces in the four corners of the pan.
Filling
1 pint raspberries
½ pint blueberries
½ pint sliced strawberries
½ pint blackberries
½ c. sugar
Be sure to check the blueberries for stems. Place all berries in saucepan, add sugar and toss to coat. Over medium heat, cook the berries for about 15-20 minutes. Some berries will be broken down, others not, and the sugar will combine with the juices to form a syrup. Stir occasionally and when slightly thickened, remove from heat and allow to cool.
Assembly
Using a slotted spoon, place the berry mixture into the
bread-lined pan. Next, spoon the
remaining juice between the sides of the pan and the bread so the bread absorbs
the juice and takes on the deep berry coloring. Gently fold the upper portion of the bread over the top of
the fruit and place another layer of trimmed bread over the top. Pour remaining juice over the top and
use a spoon to ease the juice to cover all bread surfaces. Wrap the overhanging plastic wrap over
the pudding to seal completely. Place the foil-wrapped brick on top of the pudding and refrigerate
overnight.
Serving
Peel back plastic to expose the top of the pudding and place
serving plate on top. Carefully
invert pudding onto the plate and gently remove all remaining plastic wrap.
Cut into 1 ½ inch slices, garnish with sweetened whipped cream and extra berries.
Patriotic Berry Parfaits
Serves 4
Red, white and blue parfaits are perfect for a 4th of July celebration. They go together quickly and will be consumed quickly, too.
12 oz. softened cream cheese
6 tbsp. whipping cream
¼ c. sour cream
2 tbsp. Amaretto (may substitute non-alcoholic
Amaretto-flavored coffee syrup)
Whip above ingredients together until creamy (should be fairly soft).
1 pint each raspberries, blueberries, and strawberries
Remove stems from strawberries and chop. Check blueberries for stems and remove; leave blueberries and raspberries whole.
Place a tablespoon of cream mixture in bottom of champagne flute or wine glass. Add layer of strawberries and alternate with blueberries and raspberries, separating each berry layer with cream cheese mixture. Make blueberries the middle layer of fruit. Top with a dollop of sweetened whipped cream and serve.
Note: If desired, a tablespoon of powdered sugar may be added to the cream cheese mixture. You may also substitute a different liqueur if you wish.
Top Five Summer Wine Recommendations from Tim Anderson of Shady Creek Winery
Beach Glass, Lake Michigan Shore
A dry white blend of Chardonnay, Pinot Grigio, and
Seyval Blanc grapes makes for a crisp, delicious wine flavored with hints of
citrus and fruit.
Dry Riesling, Lake Michigan Shore
Aromas of floral and musk
that lead to peach flavors with a fresh finish. Serve with salads or seafood of all types.
Sandy Feet, Lake Michigan Shore
A semi-dry white wine blend with floral and grapefruit
aromas and flavors of fresh green apples that will delight the senses. It has a balanced fresh acidity finish
with a touch of residual sweetness.
Sauvignon Blanc, Lake Michigan Shore
A light, slightly acidic wine with aromas of tropical fruit that give way to fresh green apple flavors. The finish has a refreshing tartness.
Riesling, Lake Michigan Shore
Silky, smooth and slightly
sweet, fruity flavors with a fresh finish.
Shady Creek Winery
2030 Tryon Rd.
Michigan City, IN 46360
(219) 477-WINE
(9463)
www.shadycreekwinery.com
Wed - Sat 12pm-7pm CST
Sun - 12pm – 5pm CST
Top Five Summer Wine Recommendations from Jacqui Schiewe, The Wine Sellers, Inc.
Angel’s Tears 2009 Sauvignon Blanc, Franschoek, South Africa
Looks like water in the glass. Very clean and fresh with hints of
citrus blossom and gooseberries. Medium acidity and a zesty, lingering finish.
Broadbent nv Vinho Verde, Portugal
Delightful, effervescent wine with great aromatics of melon, pear, and a bit of citrus. Bright, easy wine, lighter in alcohol. A perennial favorite for many.
Miguel Torres Santa Digna 2008 Cabernet Sauvignon Rosé, Chile
Cherry-colored with notes of plum and
strawberry and a little hint of refreshing grapefruit. Nice full body with fine acidity makes
this a total package. Drink this every day with everything!
San Telmo 2009 Torrontés Esencia, Mendoza, Argentina
Hello summer! Floral, fresh and light!
Predominant floral and orange peel notes on nose. On palate more citrus
(orange, grapefruit) and a hint of tropical fruit flavors. A nice long-lasting
and crisp finish with an exotic hint of jasmine.
SeaGlass 2009 Sauvignon Blanc, Santa Barbara, California
SeaGlass Sauvignon Blanc is ripe with the flavors of tropical fruit and bright citrus that leads to a pure and clean finish.
The Wine Sellers
16409 Red Arrow Hwy.
Union Pier, MI 49129
(269) 469-7566
www.thewinesellersmichigan.com
Mon & Tues by chance or
appointment.
Wed - Saturday, 12pm to 6pm
EST
Sun - 12pm to 4pm EST
