We’re closing in on the final hurrah for some of our local luscious berries now, so the plan calls for full speed ahead on that particular heading.
And our timing couldn’t be better, because Marysville cook June Snook is right here to help us cash in on the last of this bounty.
“I have a delicious English recipe called summer pudding that your readers might like to try,” she says and cautions, “Don’t cut the cake too thick, and make sure the juice goes all around the bowl.”
We’ll follow June’s timely specialty with a sumptuous layered strawberry concoction, by way of a recipe Diane Cruikshank originally shared in that marvelous, incomparable oldie of a local cookbook, “Providence Hospitality.”
English summer pudding
Angel food or pound cake or lady fingers, sliced
2teaspoons unflavored gelatin
1pint strawberries, hulled and sliced
Line a suitable bowl or pudding mold with sliced cake or lady fingers and set aside. In a saucepan, combine the raspberries, blueberries, sugar and 1/2 cup water; bring to a boil and remove from heat. In a small bowl, stir together the gelatin and remaining 1 tablespoon water. Stir well and set aside. Stir strawberries into hot berry mixture, then stir in gelatin mixture and set aside until cool.
Sieve the berries and let drain into a container. Pour the berries into the prepared bowl or mold. Cover with additional cake slices or ladyfingers and pour the syrup over the cake and berries, making sure the juice goes all around the bowl.
Weigh down the berry-cake mixture with a plate, cover and refrigerate overnight. Serve with heavy cream.
Strawberry satin pie
Creamy satin filling:
1egg, slightly beaten
1/2cup whipping cream, whipped
19-inch baked pie crust
1/2cup sliced almonds
21/2cups sliced strawberries
Few whole strawberries for garnish
To prepare the filling, combine the sugar, cornstarch, flour and salt in a saucepan; gradually stir in milk and bring to a boil, stirring constantly. Lower heat and stir until thick. Stir a little of this mixture into the beaten egg, and then return egg mixture to hot mixture. Bring just to a boil, stirring constantly. Cool, then chill. Beat well and fold in whipped cream and vanilla.
Meanwhile, prepare glaze: Crush strawberries, add the water and cook for 2 minutes. Sieve mixture, reserving berry juice. Return berries to saucepan and mix in sugar and cornstarch. Gradually stir in reserved berry juice and cook and stir until thick and clear. Remove from heat and cool slightly.
To assemble the pie: Cover the bottom of the cooled pie crust with the almonds; fill with the chilled filling. Layer the sliced strawberries on top, placing a few whole berries in the center. Pour the cooled glaze over the top. Top with whipped cream.
Makes one 9-inch pie.
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