Subject: Tropical Fruit Sundaes
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 15 2002 - 02:21:59 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Here's one from David Heath of Sydney, Australia about the fickleness
of finickyness:
My brother and his wife are staying with us at the moment and we got
onto the subject of children and their strange food aversions. The
only meat their youngest daughter (about 3 1/2) will eat is chicken.
She is also absolutely fixated (as most three-year-old girls are) on
the colour pink.
One day she was served corned beef. Before she had the remotest
chance to object, my sister-in-law explained that it was "pink
chicken" and very special. To this day, it is the most meat she's
ever eaten in one sitting!
__________________________________________________
TODAY'S RECIPE
__________________________________________________
If you're always looking for new ways to get healthy fresh fruit into
your family's diet, here is one answer. You can make it even
healthier by using frozen yogurt, ice milk, or fat-free ice cream.
Tropical Fruit Sundaes
3 oranges
1/2 cup (125 ml) packed brown sugar
1/2 tsp (2 ml) cinnamon
1 medium pineapple, peeled, cored, and diced
1 large mango, peeled, pitted, and diced
3 bananas, peeled and sliced
Vanilla ice cream, frozen yogurt, or ice milk
Peel the oranges and, working over a bowl to collect the juices, cut
between the membranes to remove the sections. Squeeze the membranes
to extract the remaining juice. Combine the orange juice, brown
sugar, and cinnamon in a small saucepan and bring to a boil over
moderate heat. Cook for 2 to 3 minutes, until the juice has thickened
slightly. Let the syrup cool and add the orange sections, pineapple,
mango, and bananas. Spoon the fruit and syrup over scoops of ice
cream. Serves 4 to 6.
__________________________________________________
BONUS RECIPE
From the World Wide Recipes archives
__________________________________________________
"Summer Favorites" week concludes with this fresh strawberry pie. If
you are asking yourself questions like "how can you improve on fresh
strawberries?" and "why would you want to ruin them by baking them in
a pie?" then this recipe is for you.
Fresh Strawberry Pie
6 cups (1.5 L) firm ripe strawberries
1 9-inch (23 cm) pastry pie crust, baked and cooled
1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
2 Tbs (30 ml) cold water
1 Tbs (15 ml) fresh lemon juice
1 cup (250 ml) heavy cream
Pick over the berries carefully, removing the stems and hulls. Wash
in a sieve or colander under cold running water and place on paper
towels to drain. Pat the berries completely dry. Arrange half of
them (the most perfect ones) in the pie shell and set aside. Coarsely
chop the remaining berries and combine them with 1/2 cup (125 ml)
sugar in a stainless steel saucepan. Bring the berries to a simmer
over moderate heat, stirring occasionally. In a small bowl mix the
cornstarch, water, and lemon juice together to form a smooth paste.
Pour the paste into the strawberry mixture, stirring constantly, and
continue to cook for 2 to 3 minutes, until the mixture thickens.
Puree the strawberry mixture through a fine mesh sieve, pressing down
hard with a wooden spoon or spatula to extract as much of the berries
as possible before discarding the seeds. Taste the puree and add more
lemon juice or sugar, as desired. Pour the puree over the berries and
spread evenly with a rubber spatula. Cover the pie loosely with
aluminum foil or wax paper and refrigerate for at least two hours.
Just before serving whip the cream and 1 tablespoon (15 ml) sugar
until stiff. Spread on top of the pie, making decorative swirls with
the spatula, and serve immediately. Alternately, you may serve the
whipped cream on the side and allow diners to help themselves. Makes
1 pie to serve 6 to 8.
This archive was generated by hypermail 2b28 : Mon Jul 01 2002 - 00:00:01 EDT