Julien's Journal May 2016 (Volume 41, Number 5) | Page 63
1 bag frozen mixed berries, slightly defrosted,
with juices
1/3 cup sugar plus 1 tbs.
1 quart fresh strawberries, washed and dried
1 pint fresh blackberries
1 quart heavy whipping cream
fresh mint for garnish (optional)
In a small saucepan, add partially defrosted
berries and sugar. Bring to a simmer and stir
well. Reduce heat and cook until fruit is soft,
about ten minutes, being sure it does not
burn. Once fruit is soft, remove from stove
and allow to cool fully.
Together, Angela and Carolyn bring a
combined 40 years of experience in the
restaurant industry to their company, Life’s
a Feast. From Chicago to San Francisco,
both have worked in many facets of the
restaurant and catering industry. Focused
on “buying fresh and local, seasonal and
sustainable” whenever possible. Life’s
a Feast offers a wide variety of services
including personal chefs, private dinners,
cocktail parties, fundraisers, rehearsal
dinners, corporate retreats, and corporate
lunches and dinners.
Roughly chop all but six strawberries (for
garnish) and set aside. Take the six strawberries and set on cutting board. Using a
small pairing knife, cut slices, lengthwise,
down the strawberry, starting just under
the stem, keeping the fruit held together at
the top. Once cut, press gently on the top of
the strawberry to fan out the sliced pieces
still attached.
In large mixing bowl, add whipping cream
and begin to whip on low until cream begins
to thicken. Sprinkle a tablespoon of sugar
over the cream and continue to whip until
soft peaks appear. Once cream is whipped
and fruit compote is fully cooled, spoon
half of the fruit mixture into the cream and
gentle fold until mixed.
In tall wine glass, parfait cup, or even a clear
bowl, spoon a layer of cream mixture into
the glass. Next, layer a spoonful of the berry
compote, a sprinkle of chopped strawberries, and a couple of whole blackberries.
Repeat the layers to the top and finish the
cups with a drizzle of the compote, a blackberry, and a strawberry fan. Finish with mint
or lavender, if desired. Makes six servings.
Spring has sprung and summer is just
around the corner, get ready to fire up those
grills and smokers and join Life’s a Feast on
the patio. See you in June! ❖
An Authentic Italian
Dining Experience
Family-owned and operated. Made-from-scratch
dishes prepared from recipes passed down five generations.
Italian Specialties • Homemade Sauces • Pastas
Sandwiches • ^