resh and frozen desserts with edi NOW that we have endured one of the coolest and wettest Junes in recent memo- ry all eyes are on July. The West Coast strawber- ry crop is late, good quality, but with a higher than usual moisture content. Too much rain (at the wrong times) and not enough sun. My contacts at the Strawberry Growers Association suggest that when making jams mea- sure the berries very accu- rately, using a dry measure. If doing the tong boil method a candy thermomtc- ter is recommended. Raspberries are our next north shore news { FOOD best bet. They are also late, and an average year is antici- pated. Many cooks believe that raspberries and straw- berries are some of the most useful fruits in the kitchen. They have a robust berry flavour, and are very attrac- tive as 2 fruit. Berries are even in size, and they are wanderful to use as a deco- ration on all of your favourite desserts. A raspberry is made up of many connecting droplets (cach little section has its own seed) surrounding a central core. Looking at one with 2 magnitving glass is a wonder, they are truly beau- tiful. Raspberries are harvested from July on to carly August in Western Canada, their growing scason is much reater (May to November) urther south. There are three main varieties: black, gold, and red — with the red the most pular. Sometimes you can find the golden variety, but not very often, The taste and sugar content is about the same for all varicties. In 1997 the total rasp- berry harvest in B.C. was 31.8 million pounds, fresh sales accounting for 800,000 Ib., direct sales for 695,000 Ib., and 30.3 million Ib. were used for processing. Purchase raspberries that are ripe but not mushy. They should be well shaped and plump. To store these not inex- pensive edible rubies, arrange then on a paper towel in a shallow pan. Cover loosely, only wash before use. They are very delicate and susceptible to mouid. Do not keep more than two-three days. To prepare to cat fresh, or in recipes, gently rinse in a strainer and pat dry. They freezer bags. Raspberries contain 30 calories per 100 g serving, they are high in vitamin C and folacin. They are also a good source of iron and magnesium. There have been reports of frozen raspberries from Central Ainerica containing food-born viral infections. Purchase frozen berries only from a recognized source, or a brand name that you are familiar with. B.C. berries are the best, we use about half the chemicals than our southern neighbour. Our recipes this week use fresh and frozen raspberrics. Enjoy. Raspberry Cake % ¢. butter lc. granulated sugar 1 large egg 1 tsp. vaniila extract 2 c. all-purpose flour 3 tsp. baking powder le. 2% milk 2c. fresh raspberries Method: Select a stainless steel bowj. Cream the butter and sugar, add the beaten egg and vanilla. Mix dry ingredients with milk, and add to the butter mixture. Beat just enough to keep batter smooth. Pour into a well-sprayed and floured 10” x10” baking pan. Sprinkle raspberries on top. Bake at 350F for 30 to 40 FHI Fresh Wednesday, July 28, 1999 — North Shore News — 29 ninutes. When ready, remove and cool a little. Dust with icing sugar. Serve warm or cold. Wonderful for a coffee break at home, Raspberry streusel muffins 2%c. all purpose flour 2 tsp. baking powder 1 tsp. baking soda “4c. granulated sugar 1 Tbsp. shredded lemon peel 1 large c le. barter milk 4c. melted butter 1 Thsp. lemon juice 14 c. whole individually frozen raspberries, de not thaw 1 Thsp. all-purpose flour Topping: % c. melted butter % c. all-purpose flour 2 Tbsp. granulated sugar 1% tsp. shredded iemen peel Method: Preheat oven te 400F. Mix the topping ingredients tegether, to form a soft, crumbly dough, set aside. Mix all the dry muffin ingredients and lemon pee! together. In a separate bow! combine all liquid ingredients. Add in the dry ingredients and stir until well mixed. ‘Toss frozen raspberries with flour to coat, then gently mix the dough, handling just i 1 Buy one and get one * FREE ' Westiynn Bakery 1 1999 Lyne VALLEY RD. LYNN VALLEY CENTRE 985-1622 Reg. $6.95 ea. le rubies enough to fold in the berrics. Using paper muffin cups, fill each until % full. Crumble topping over each. Bake for 15 minutes, then reduce the heat to 350F and bake for another minute, or until lightly browned. Makes one dozen regular size muffins. Frozen Raspberry Pie %c. icing sugar 2 egg whites at room tem- perature 2c. fresh raspberries 1 tsp. vanilla 2 Tbso. lemon juice 1 ¢. 33% whipping cream whipped stiff 1 (9”) baked cookie crumb shell cooled Method: Combine sugar, egg whites, vanilla, and Jemon juice in a large mixer bowl. Beat at high speed for 15 minutes until thick. Add raspberries. Whip a couple of minutes more. Fold in whipped cream and pile mixture into the baked pie shell. Freeze several hours. After pie is frozen, wrap in foil. To serve, remove from freezer, slice and present immediately. A great sum- mer dessert. — Send your questions on any culinary copies to: A "+ Chef in Your Kitchen, P. O. Box 18627. Delta B.C. V4K- 4V7 or e-mail to: . * subjact to evsilability of fresh blueberries’ >». freeze well on a sheet, or in Offer valid July 22-28/99 a} aha Temy RASPBERRIES have a robust berry flavour and are ene of the most useful fruits in the kctchen — they look beautiful on al! of your favourite desserts. >> ‘yee Baw © All-position, all-seascn © All-terrain, aggressive tread design excellent far all-weather traction on or off road © Sporty white or black Terran tewalls, Starting from 26s" (or C397 Ea Super G/f Sport Radial Tires e saressive tread design for all-seasons «°S* speed rated up to 180 km/h ¢ Availabie In 60, 65 or 70 series {depending on size). * Namebrand all-position, all-season for highway driving * Good highway traction and handling for 2 smooth ride « Fatd-worling long, even-wear tread © 2-ply radial polyester with 2 sturdy steel beits. « Passenger all-season stee!-heited radia! tires » Whitewalt sidewall styling + Avallable In 75 and 80 series {depending on sizel, " e Power windows, tocks, mirrors e Amifna cassette See Automotive Deparinient for more sizes and prices. 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