Dickenson's Chocolate Lattice Fruit Baskets<\/p>\n
Chocolate Lattice Fruit Baskets<\/p>\n
Chocolate Lattice Fruit Baskets is Margaret H. Dickenson's
\nversion of strawberries and cream. Creating the pastry lattice
\nbaskets is the only real work required in preparing the recipe.
\nThe baskets may be prepared and painted weeks in advance, and
\nrefrigerated. The rest is simple. This recipe is a favorite in
\nthe Dickensons' home when preparation time is at premium on the
\nday of the event.<\/p>\n
Ingredients:
\n 175 g semisweet chocolate, coarsely chopped.
\n 6 pastry lattice baskets with handles
\n 400 g fresh strawberries, stems removed.*
\n 2 tsp orange flavored liqueur (Optional).
\n 1 cup whipped cream, sweetened.
\n Garnish - mint or parsley leaves (small and delicate)<\/p>\n
Cinnamon Strawberry Sauce<\/p>\n
2\/3 cup strawberry jam
\n 2 tsps brandy
\n 2\/3 tsp lemon or lime zest
\n 1\/5 tsp ground cinnamon
\n (makes six servings)<\/p>\n
Partially melt chocolate over hot water; remove from heat and
\nstir vigorously until chocolate is melted and smooth.<\/p>\n
Wearing a very thin rubber glove on one finger, paint exterior
\nof prepared pastry lattice baskets with a very thin coating of
\nmelted chocolate, leaving lattice work exposed. (A heavy
\ntoothpick is useful for this task). **<\/p>\n
Arrange painted baskets in an inverted position on wax paper-
\nlined baking trays, with chocolate side up. Refrigerate for about
\n10 minutes until chocolate is set. Then paint all remaining
\nsurfaces of baskets. Paint handles in a similar manner, returning
\nthem to baking tray with freshly painted sides up. Refrigerate to
\nset. Finally, attach handles to baskets with melted chocolate.
\nRefrigerate to set completed basket. Keep basket refrigerated
\nuntil about a half hour before being served. (The baskets are
\neasier to break apart if they are not cold and brittle).<\/p>\n
Just before serving, sprinkle strawberries with liqueur if
\ndesired.<\/p>\n
To assemble dessert, place a generous portion of whipped cream
\n(2 1\/2 tbsps) in each basket, drawing the cream up around sides
\nto create a soft nest. Generously fill with strawberries. If
\ndesired, garnish with delicate mint or parsley leaves (or \"refit\"
\na few of the surface strawberries with parsley stems).<\/p>\n
Serve fruit baskets on a swirl of cinnamon strawberry sauce
\n(1l\/2 tbsps per serving).<\/p>\n
(When consuming this desert, hold basket securely at center
\nwith a fork and break it apart with a spoon).<\/p>\n
Option<\/p>\n
For a tastier option, use 25g chocolate mint morsels and 150 g
\nor semisweet chocolate.<\/p>\n
* If strawberries are large, it may be necessary to slice them
\n(other berries or fruit pieces may be used in this recipe).<\/p>\n
** If a softer chocolate is used, the lattice baskets and
\nhandles may be dipped. The chocolate coating must be thin,
\nallowing the basket to be broken easily with a fork and spoon.<\/p>\n
Main Course<\/p>\n
Fish en Papillote (a la Belge)<\/p>\n
In Belgium, the Dickensons used to go to a fabulous restaurant
\noff the Grand Place. Here, long sheets of white paper were torn
\nfrom a huge roll to make a fresh table cloth for newly seated
\nguests, and white sawdust was tossed on the floors to prevent
\nslips. The delectable Fish en Papillote came in enormous
\nservings.<\/p>\n
Having been denied the papillote experience for almost 20
\nyears, Dickenson has created her own version of the treat. The
\nonly difficult part in this recipe may be obtaining parchment
\npaper. It is usually available at large supermarkets. Oregano
\nseasoned saffron rice can be attractively arranged with the
\npapillote packages as an accompanying dish.<\/p>\n
Ingredients<\/p>\n
6 fish fillet portions (white flesh variety)
\n (each portion 150 g)
\n 2 cups fresh spinach (small leaves)
\n salt to taste
\n pepper to taste
\n nutmeg to taste
\n ginger to taste
\n garlic powder to taste
\n 1 recipe of Fish Poaching Bath (see Recipe 1)
\n vegetable oil as required
\n 3 cups Newburg sauce
\n 1\/2 cup red bell pepper, cut into strips
\n 1\/4 cup toasted almonds, sliced
\n 1 1\/2 m parchment paper*
\n (makes 6 servings)<\/p>\n
Place spinach in a large glass baking dish, cover with boiling
\nwater and drain immediately. Continue to drain leaves, in a
\nsingle layer, on paper towels. Season well drained spinach leaves
\nto taste with salt, pepper, ground nutmeg, ginger and garlic
\npowder.<\/p>\n
In a large deep skillet or electric frying pan, prepare fish
\npoaching bath. Bring mixture to a boil and then simmer for five
\nminutes.<\/p>\n
Carefully arrange fillets in poaching bath; bring to a boil
\nand cover skillet tightly. Reduce heat to allow fish to gently
\nsimmer until flesh begins to flake with a fork. Remove fish from
\nskillet and drain well on wire cooling racks. Adjust seasoning if
\nnecessary.<\/p>\n
Cut 6 pieces of parchment paper into a flat square. (The
\ndiagonal fold line divides the square into 2 triangles).<\/p>\n
Brush top surface of each parchment parcel by topping each
\nportion of fish with Newburg sauce (about 1\/4 to 1\/3 cup);
\ndecorate with red bell pepper and almonds. Fold the other
\ntriangle of the parchment square over garnished fillet to make a
\ntriangular package.<\/p>\n
At the two open sides of triangle package, take top and bottom
\nparchment layers together and make a 1 cm-deep double fold
\ntowards the center, sealing package closed.<\/p>\n
Place filled parchment packages on baking sheets.**<\/p>\n
Bake at 210 C degrees for about 12 minutes until contents of
\npackages are well heated.<\/p>\n
Serve fish in parchment triangles garnished according to
\ntaste. Offer extra Newburg sauce at table.<\/p>\n
Recipe 1<\/p>\n
Fish Poaching Bath<\/p>\n
Ingredients
\n 2 cups water
\n 3\/4 cup dry white wine
\n 1\/4 cup onion, sliced
\n 1\/4 cup carrot, sliced
\n 1 teaspoon salt
\n 1\/4 teaspoon dried tarragon
\n 1\/2 teaspoon fresh ginger root, finely chopped
\n 1 tablespoon fresh parsley, chopped<\/p>\n
In a large deep skillet or electric fry pan, prepare poaching
\nbath by combining all ingredients and simmering for five minutes.<\/p>\n
Option<\/p>\n
* Aluminum foil (dull side out) may be used; however, care
\nmust be taken when removing the dish from the foil. The fish
\nshould be removed from the foil papillotes and transferred to
\ndinner plates.<\/p>\n
** Fish en Papillote can be prepared to this stage a day in
\nadvance, and immediately refrigerated. Transfer to oven for
\nbaking. (raw)<\/p>",
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