Stir Crazy, Posted: 7/11/07
Dairy makes desserts creamy and delicious
I can remember the first summer I moved to Caledonia. It doesnít seem possible that it was 39 years ago. (You are probably wondering how a two-year-old can have such a good memory).
Sprague State Bank was located at the intersection of Main and Kingston, and during June there was a freezer full of ice cream treats. I followed one of my new friends into the bank, not believing that we could just take a treat. I thought it might be a set-up for the new kid and that I would be chased out of the bank. But we each got our treat, and as long as we only showed up once a day, no one said a word.
Dairy products are still high on my list of favorite foods. I hardly go a day without cheese, and I am finding new ways to enjoy dairy products all the time.
I love the richness and creaminess dairy products lend to dessertsóthere is so much more than ice cream! Here are two recipes, one super easy, one a little more sophisticated, that feature dairy goodness.
---------------------------------------------------
Swedish Cream
1 14 oz. can sweetened condensed milk
(low fat works fine!)
1/3 cup lemon juice
1 8 oz. container sour cream (light is OK)
1 tsp. almond or vanilla extract
4 cups fresh fruit (or 1 -21 oz. can
fruit filling, chilled)
In a medium bowl, combine condensed milk and lemon juice. Stir in sour cream nad extract.
Layer cream and fruit in dessert glasses, ending with fruit.
Freeze 30 minutes or refrigerate 2 hours before serving. Serve with a fancy cookie.
Size of glasses determines number of servings.
Milk Chocolate
CrÈme BrulÈe
2 cups heavy cream
1/4 cup granulated sugar
3 1/2 oz. milk chocolate, finely chopped
5 large egg yolks
1/4 tsp. vanilla
2 tablespoons raw sugar
Preheat oven to 300ƒ. Bring cream and 2 tablespoons of the sugar just to a boil in a heavy saucepan. Remove from heat and add chocolate. Let stand for one minute, then whisk until chocolate is melted and mixture is smooth.
Whisk together egg yolks, vanilla and remaining sugar in a bowl and add chocolate custard, whisking constantly.
Divide chocolate among six ramekins and arrange in a roasting pan. Pour in water to go almost halfway up the sides and bake in the middle of the oven until custards are set, about 40 minutes. Carefully remove ramekins with tongs and cool completely. Chill loosely covered at least four hours.
Before serving, preheat broiler. Sprinkle 1 tablespoon raw sugar evenly on top of each custard. Broil 5-7 inches from heat until sugar is carmelized, about 3 to 4 minutes. You may also use a torch designed for use with food.
Caledonia Argus
314 West Lincoln St.
P.O. Box 227
Caledonia, MN 55921-0227
507/724-3475
E-Mail: editor.argus@ecm-inc.com