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)