Dickenson's Chocolate Lattice Fruit Baskets

Dickenson's Chocolate Lattice Fruit Baskets

Chocolate Lattice Fruit Baskets

Chocolate Lattice Fruit Baskets is Margaret H. Dickenson's
version of strawberries and cream. Creating the pastry lattice
baskets is the only real work required in preparing the recipe.
The baskets may be prepared and painted weeks in advance, and
refrigerated. The rest is simple. This recipe is a favorite in
the Dickensons' home when preparation time is at premium on the
day of the event.

Ingredients:
175 g semisweet chocolate, coarsely chopped.
6 pastry lattice baskets with handles
400 g fresh strawberries, stems removed.*
2 tsp orange flavored liqueur (Optional).
1 cup whipped cream, sweetened.
Garnish - mint or parsley leaves (small and delicate)

Cinnamon Strawberry Sauce

2/3 cup strawberry jam
2 tsps brandy
2/3 tsp lemon or lime zest
1/5 tsp ground cinnamon
(makes six servings)

Partially melt chocolate over hot water; remove from heat and
stir vigorously until chocolate is melted and smooth.

Wearing a very thin rubber glove on one finger, paint exterior
of prepared pastry lattice baskets with a very thin coating of
melted chocolate, leaving lattice work exposed. (A heavy
toothpick is useful for this task). **

Arrange painted baskets in an inverted position on wax paper-
lined baking trays, with chocolate side up. Refrigerate for about
10 minutes until chocolate is set. Then paint all remaining
surfaces of baskets. Paint handles in a similar manner, returning
them to baking tray with freshly painted sides up. Refrigerate to
set. Finally, attach handles to baskets with melted chocolate.
Refrigerate to set completed basket. Keep basket refrigerated
until about a half hour before being served. (The baskets are
easier to break apart if they are not cold and brittle).

Just before serving, sprinkle strawberries with liqueur if
desired.

To assemble dessert, place a generous portion of whipped cream
(2 1/2 tbsps) in each basket, drawing the cream up around sides
to create a soft nest. Generously fill with strawberries. If
desired, garnish with delicate mint or parsley leaves (or "refit"
a few of the surface strawberries with parsley stems).

Serve fruit baskets on a swirl of cinnamon strawberry sauce
(1l/2 tbsps per serving).

(When consuming this desert, hold basket securely at center
with a fork and break it apart with a spoon).

Option

For a tastier option, use 25g chocolate mint morsels and 150 g
or semisweet chocolate.

* If strawberries are large, it may be necessary to slice them
(other berries or fruit pieces may be used in this recipe).

** If a softer chocolate is used, the lattice baskets and
handles may be dipped. The chocolate coating must be thin,
allowing the basket to be broken easily with a fork and spoon.

Main Course

Fish en Papillote (a la Belge)

In Belgium, the Dickensons used to go to a fabulous restaurant
off the Grand Place. Here, long sheets of white paper were torn
from a huge roll to make a fresh table cloth for newly seated
guests, and white sawdust was tossed on the floors to prevent
slips. The delectable Fish en Papillote came in enormous
servings.

Having been denied the papillote experience for almost 20
years, Dickenson has created her own version of the treat. The
only difficult part in this recipe may be obtaining parchment
paper. It is usually available at large supermarkets. Oregano
seasoned saffron rice can be attractively arranged with the
papillote packages as an accompanying dish.

Ingredients

6 fish fillet portions (white flesh variety)
(each portion 150 g)
2 cups fresh spinach (small leaves)
salt to taste
pepper to taste
nutmeg to taste
ginger to taste
garlic powder to taste
1 recipe of Fish Poaching Bath (see Recipe 1)
vegetable oil as required
3 cups Newburg sauce
1/2 cup red bell pepper, cut into strips
1/4 cup toasted almonds, sliced
1 1/2 m parchment paper*
(makes 6 servings)

Place spinach in a large glass baking dish, cover with boiling
water and drain immediately. Continue to drain leaves, in a
single layer, on paper towels. Season well drained spinach leaves
to taste with salt, pepper, ground nutmeg, ginger and garlic
powder.

In a large deep skillet or electric frying pan, prepare fish
poaching bath. Bring mixture to a boil and then simmer for five
minutes.

Carefully arrange fillets in poaching bath; bring to a boil
and cover skillet tightly. Reduce heat to allow fish to gently
simmer until flesh begins to flake with a fork. Remove fish from
skillet and drain well on wire cooling racks. Adjust seasoning if
necessary.

Cut 6 pieces of parchment paper into a flat square. (The
diagonal fold line divides the square into 2 triangles).

Brush top surface of each parchment parcel by topping each
portion of fish with Newburg sauce (about 1/4 to 1/3 cup);
decorate with red bell pepper and almonds. Fold the other
triangle of the parchment square over garnished fillet to make a
triangular package.

At the two open sides of triangle package, take top and bottom
parchment layers together and make a 1 cm-deep double fold
towards the center, sealing package closed.

Place filled parchment packages on baking sheets.**

Bake at 210 C degrees for about 12 minutes until contents of
packages are well heated.

Serve fish in parchment triangles garnished according to
taste. Offer extra Newburg sauce at table.

Recipe 1

Fish Poaching Bath

Ingredients
2 cups water
3/4 cup dry white wine
1/4 cup onion, sliced
1/4 cup carrot, sliced
1 teaspoon salt
1/4 teaspoon dried tarragon
1/2 teaspoon fresh ginger root, finely chopped
1 tablespoon fresh parsley, chopped

In a large deep skillet or electric fry pan, prepare poaching
bath by combining all ingredients and simmering for five minutes.

Option

* Aluminum foil (dull side out) may be used; however, care
must be taken when removing the dish from the foil. The fish
should be removed from the foil papillotes and transferred to
dinner plates.

** Fish en Papillote can be prepared to this stage a day in
advance, and immediately refrigerated. Transfer to oven for
baking. (raw)