Recipe Corner (Aug.14 2008)


Recipe Corner

Aug. 14, 2008

Here are some fruit-based dishes for those dog days of summer when the family dog doesn’t do anything but lay around because of the heat. I seem to remember when August was known as having the most dog days of summer, but that sure doesn’t hold true anymore.

Pineapple limeade

1 cup sugar

6 cups pineapple juice, chilled

1 cup lime juice

2 liters sparkling water, chilled

Mix sugar and juices in large plastic or glass pitcher. Pour half of this into another pitcher. Just before serving, add sparkling water and serve over ice. Garnish with lime slices.

Easy lemonade pie

1 graham cracker piecrust

1 quart of vanilla ice cream, softened

1 can (6 ounces) frozen lemonade concentrate, thawed

Mix ice cream and lemonade and pour into piecrust and freeze about 4 hours until firm. Remove a few minutes before serving. Garnish with whipped cream and/or lemon peel.

Raspberry shortcake

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

pinch of salt

1/3 cup butter

3/4 cup milk

3 cups raspberries

6 tablespoons confectionary sugar

3 tablespoons orange juice

Mix dry ingredients, cut in butter, stir in milk just until mix forms a ball. Knead on floured surface 5 times. Roll to rectangle shape about 1/2 inch thick, then cut into 6 shapes. Brush tops with egg white that has been beaten a little with fork. Sprinkle sugar on top. Bake in 450-degree oven for about 10 minutes.

Make raspberry sauce by putting 1 1/2 cups berries, powdered sugar and orange juice in blender.

Cut shortcakes in half, with one cake for each serving and put 1/4 cup sauce on bottom half and 2 tablespoons whipped cream. Top this with other half and drizzle sauce over the top half and sprinkle with fresh raspberries. Makes 6 servings.

Fruit salad with lemon glaze

1/2 cup sour cream

2 tablespoons lemon pie filling (made from scratch or canned)

4 cups mixed fresh fruit, cut up (berries, peaches, bananas, melon, apples, plums)

Mix sour cream and lemon pie filling and gently fold into fruit. Refrigerate until serving time. Can serve as is or over a slice of cantaloupe.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.