Julien's Journal May 2016 (Volume 41, Number 5)

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 • ^

Julien's Journal May 2016 (Volume 41, Number 5) | Page 63