.
"
This family
just loves
strawberries
By CHARLOT M. DENMON
Staff Correspondent
Every summer, from the time the
first strawberries appear in produce
departments, in homegrown straw-
berry patches or in farmer markets,
these luscious woodsy tasting red
berries become a part of our
family’s daily lives.
I believe we have tried using
them every way possible from
homemade strawberry ice cream to
the sophisticated Strawberry
Romanoff. One of our favorite way
of eating them is to serve them as a
light dessert after a heavy meal. We
serve them on a large crystal plat-
ter and. each diner helps himself,
dipping the berry first in Cointreau,
then in confectioner’s sugar.
Strawberry Glazed Pie, straw-
berry parfait, French Strawberry
Torte -are also favorites of our
entire family.
When I was young, my parents
thought nothing of piling all of us
into the car and traveling miles out
into the country to a fresh straw-
berry and ice cream social. It was
always.the same huge quantities of
rosy-red berries and snowy white
whipped: cream heaped high over
the fruit.
Through the years, while our sons
were growing up, we tried many ice
cream recipes, but a recipe I found
in a book several years ago makes
the richest ice cream you’ll proba-
bly ever. eat.
While strawberries are still boun-
tiful at local farmers or in the
produce departments of your mar-
kets, try any of the following reci-
pes. If you have acquired the taste
for strawberries, I know youw’ll like
these.
STRAWBERRY VELVET
ICE CREAM
1 gt. fresh strawberries, washed and
hulled
1/3 c..confectioner’s sugar
2 t. cherry liquer
174 c. granulated sugar
3 egg yolks
2 T. cornstarch
2 c. heavy cream
4 c. milk
1 vanilla bean
2 t. unsalted butter
2 t. cognac
2 T. orange liqueur
Cut strawberries in half; reserve
one cup. Combine remaining straw-
berries; one third cup confectioners’
sugar and cherry liqueur. Process
in a food processor fitted with the
steel blade (or in batches in a
blender) until pureed. Let stand one
hour.
Beat: granulated sugar and egg
yolks in top of 2 quart double boiler
over simmering water until they are
thick -and lemon-colored. Beat in
cornstarch until smooth. Beat in V4
cup heavy cream and mik, adding
vanilla-bean. Heat the mixture over
simmering water, stirring fre-
quently; until thick enough to coat a
spoon. Remove from heat. Remove
the vanilla bean, split it and scrape
the seeds into mixture; discard the
bean. Stir in the butter and cognac.
Cool.
Mince the reserved berries. Com-
bine with the vanilla custard in a
ANNOUNCES RELOCATION
DENTAL OFFICE
Gary A. Hughes, D.M.D.
Dr. Gary A. Hughes announces
the recent relocation of his dental
office to the United Penn Plaza,
Kingston Corners, Kingston,
Pennsylvania. Dr. Hughes is
joined in the practice of family
dentistry by Dr. Edward M.
Dwyer.
Dr. Hughes is a graduate of
Wyoming Area High School,
Wilkes College, and the Universi-
ty of Pittsburgh School of Dental
Medicine. He also completed a
general dentistry residency pro-
gram~ at the Geisinger Medical
Center in Danville, Pennsylvania.
Dr. Hughes is currently a
member of the Amercian Dental
Association, the Pennsylvania
Dental _Association, the Luzerne
County Dental Society, the
Academy of General Dentistry,
the American Society of Dentistry
tal Society of Anesthesiology, and
the Omicron-Kappa Upsilon Hon-
or Dental Society.
Dr. Hughes offers a complete
range of general and preventive
dentistry services for children
and adults. All dental insurance
plans are accepted.
appointments call 287-3350.
entire family.
large bowl. Add the pureed straw-
berries, remaining 13; cups cream
and orange liqueur. Pour into canis-
ter of an ice cream maker and
proceed according to manufac-
turer’s directions.
STRAWBERRY GLAZED PIE
1 c. water
1 c. sugar
3 T. cornstarch
4 c. strawberries
1 T. butter
Red food coloring
Mix water, sugar, cornstarch in
saucepan; crush about 2 cups straw-
berries and add to the mixture.
Bring mixture to a boil. Cook until
clear (3-5 minutes). Add butter and
food coloring. ;
Before adding butter and coloring
strain mixture. Arrange sufficient
strawberries to fill pie shell (pre-
bake); heap berries in shell. Spoon
glaze over berries and refrigerate to
set. Whipped cream may be added
to top before serving.
STRAWBERRIES ROMANOFF
2 pts. red ripe berries
1/3 c. & 2 T. sugar
1/3 ¢. Cointreau
1 orange
3 c. heavy cream
Remove stems from berries.
Rinse well and drain. Pat dry with
paper towels. Place the berries in a
bowl an add one third cup of sugar
and the Cointreau. Using a swivel-
blade potato peeler, cut around the
orange to produce a very thin spiral
of peel. Do not cut into the white
pulp. Cut the peel into wafer-thin
shreds. Add to the strawberries and
fold together gently. (Use the
bowl and refrigerate until ready to
serve.
Whip the cream and flavor it with
remaining 2 T. of sugar. Serve the
cream with the strawberries.
STRAWBERRY SOUFFLE
1%, c. drained fresh or frozen straw-
berries
6 egg whites, stiffly beaten
4 T. strawberry juice
Vy t. salt
5 ¢. whipping cream
Add salt to sweetened berries.
Carefully fold in egg whites. Pour
into buttered baking dish. Place in
pan of warm water. Bake in 375
degree oven until firm. Cool. Serve
with sweetened, whipped cream to
which strawberry juice has been
added.
Member:
The March of Dimes and Corning
Glass Works have cooked up a
delectable award honoring exciting
culinary creations prepared at
March of Dimes Gourmet Galas
throughout the country, the “Corn-
ing Creative Cookery Award.”
Cornelius O’Donnell, food column-
ist, cookbook author, and spokesper-
son for the Consumer Products Divi-
sion of Corning Glass Works, has
served as a judge at numerous
Gourmet Galas and will present the
award in many cities this year.
The award is an engraved silver
gallery tray with a resting quiche
dish, which was designed and con-
tributed by Corning. It will be
presented to the creator of an out-
standing dish at all upcoming
March of Dimes Gourmet Galas.
The 100th Gala took place May 21
in San Francisco. The cookoff com-
petitions are social affairs demon-
strating that celebrities can be as
much at home on the range as they
are in their professions.
At the Galas, local celebrity cooks
prepare a favorite recipe for judg-
ing by a panel of food experts. For
the past eight years, Craig Clai-
borne, Pierre Franey, James Villas,
Jacques Pepin, Ferdinandt Metz,
Cornelius O'Donnell and many other
national and local food authorities
have contributed their time to judge
these exciting competitions.
Proceeds from the Galas are used
in the March of Dimes efforts to
prevent birth defects - the nation’s
number one child health problem.
From recent Gourmet Galas, you
are invited to try the following
recipes - all of which are ‘Corning
Creative Cookery Award’ winners.
TURKEY TONNATO
(Turkey with Tuna Fish Sauce)
Mr. and Mrs. Luciano Berti
Winston-Salem
4 to 6 Ib. of turkey breast
7 quarts water
3 med. carrots
3 onions
3 stalks celery
1 bouquet garni
3 soup bones (any kind)
Put all ingredients, except the
turkey, into a heavy stockpot.
Season lightly to taste. Bring to a
boil, reduce the heat, cover and
simmer for % hour. Add the turkey
and simmer for 1% hours more or
until the meat is tender.
Remove the turkey and vegeta-
bles from the pot and let cool.
Strain and reserve the broth.
SAUCE
1 whole egg
1 t. lemon juice
1t. red wine vinegar
1t. salt
1% c. olive oil
7 oz. (1 can) light tuna in olive oil
3 cornichons
1t. capers
Carrots, onions and celery cooked
with the turkey
34 c. turkey broth
In a food processor with the steel
blade in place, blend the egg, lemon
juice, vinegar and salt. Turn the
machine on and off 4 times to blend
and slightly thicken the mixture.
With the machine running, pour the
oil in a thin steady stream through
the feed tube until the mayonnaise
thickens. Add the remaining oil
more quickly.
After the mixture is smooth, add
the remaining ingredients and
process well.
Cut the turkey into thin slices,
spred each slice with some of the
sauce and arrange in a deep serving
dish. Cover with the remaining
sauce and refrigerate for 24 hours.
Garnish with lemon wedges and
serve cold with cornicnons and a
fresh green salad.
JUAN TCNS
Susan Hunt and Rictard Catanach
Santa Fe
3x3” prepared won ton wrappers
1 egg yolk, slightly beaten
1 egg, slightly beaten for binding.
FILLING
6 water chestnuts, diced
Y4 1b. lean pork, minced
4 1b. chicken. minced
1t. sesame oil
2 t. light soy sauce
2 T. soup stock, salted to taste
3 dried mushrooms, soaked and
chopped
1t. sherry
1t. Accent
1/3 t. sugar
14 c. or to taste green chile, chopped
Blend the filling ingredients
together in a bowl. Add the egg yolk
and blend.
Place '» teaspoon of the filling in
each wrapper, then fold diagonally
into a triangle. Join the edges with
the beaten egg.
Deep fry the Juan Tons in hot oil
until golden brown, about 1 minute.
Serve as finger food, with plum
sauce and mustard sauce for dip-
ping on the side, or on plates with
small pools of the sauces.
Makes approximately 50 pieces.
Frosting Friends
Frosting Friends of Luzerne
County sponsored by Luzerne
County Board of Recreation held its
monthly meeting June 18, in the
Educational Conference Center of
LCCC.
Nominations and elections of new
officers took place. New officers are
as follows: President, Barbra
Regan; program vice president,
Eileen Hoyt; secretary, Diane Mor-
rissey; treasurer, Sherry Stolarick;
membership vice president, Lee
Klemash; publicity and historian,
Susan Matthews.
Officers will be installed at the
Za
WELCOME WAGON [=2)
WANTS TO 3 13
VISITYOU £/ i
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WITH A BASKETFUL OF GIFTS
And I'll bring helpfulintormation plus cards
you can redeem for more gifts at local busi-
nesses. My visit's a friendly call at no cost
or obligation to you. Just engaged? New
parent? Moved? I'd hke to visit you at your
convenience
675-2070
Heaney
elects officers
next monthly meeting to be held on
July 16, to be held in the Educa-
tional Conference Center at LCCC.
Meeting time is 7 p.m.
Planning a
Fall Wedding?
Let us help you
with invitations—
15% Off sugg. retail.
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Bridal Registry?
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See Us At
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Tudor Corners
649 Wyoming Ave.,
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LET'S
ENITH
MAKE