Dianne Berst, faithful Forum friend, Marysville cook and cookbook author, tells us, “Here’s an idea that’s new to me and I can’t wait to try it out.”
It’s a way to prevent moldy berries — all berries really, but you know how fast those luscious ripe strawberries and raspberries sometimes get moldy right off the bat, before you can use them for this, that or the other.
The minute you get them home, whether you bought or picked them yourself, stir together a mixture of one part vinegar (either cider or white) and 10 parts of water. Dump berries into the mixture, swirl them around, then drain and, if you want, rinse, although the vinegar is so diluted you can’t taste it. Store drained berries in the refrigerator.
And this works why? The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit.
With this treatment, strawberries will hang on for almost two weeks without getting moldy, and raspberries will hold up for a week or more.
Next, our longtime helper Dixie White, up there in Darrington, says, “I think this recipe for stabilizing whipped cream is what Karen Boe is looking for.”
Dixie’s how-to will be coming right up, but first, we hear from Orin Drew, “Here’s an easy dish that is always a big hit when I take it to a potluck. It’s really good with salsa.
Now, let’s hit the kitchen and whip up:
Make-ahead whipped cream
1/2 teaspoon unflavored gelatin
1 tablespoon cold water
Hot water
1 cup heavy cream
1/2 teaspoon vanilla
1 teaspoon sugar
Pinch salt
Sprinkle gelatin over water in small bowl; set the bowl into 1 inch of hot water. Let sit until gelatin is dissolved, remove from water and let cool 1 minute. In a separate bowl, whip cream until almost stiff; add gelatin mixture, vanilla, sugar and salt and continue to whip until cream is stiff. Cover and refrigerate. Just before sering, mix with a spoon to blend.
Makes about 2 1/2 cups.
Chili egg puff
10 eggs
1 pound cheese (pepper jack, jack or cheddar), grated
2 cups cottage cheese
1/2 cup butter, melted
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup flour
1 can (7 ounces) diced green chilies
Salsa
In a large mixing bowl, beat eggs until light and lemon colored. Add grated cheese, cottage cheese, butter, salt, baking powder and flour and mix well. Fold in chilies and turn into a buttered 9-by-13-inch baking pan. Bake at 350 degrees for 35 minutes or until top is golden brown. Serve hot or cold with salsa.
The next Forum will appear in Monday’s Good Life section.
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