Raspberry Angel Food Dessert

LFFC Red Raspberries

This recipe comes from LFFC member farm Maple Valley Organics, one of the Co-op's raspberry growers.

Raspberry Angel Food Dessert
Makes 3 desserts (9"x13"x2" pans)

1^st layer: broken pieces of angel food cake
2^nd layer: vanilla pudding with cream cheese
3^rd layer: raspberry mush

Angel Food Cake Ingredients
2½ cups egg whites (approximately 12 eggs, separated)
¾ teaspoon salt
1½ teaspoons cream of tarter
1¼ cups evaporated cane juice organic sugar
1 teaspoon vanilla
1 cup flour

Angel Food Cake Directions
Preheat oven to 375 degrees. Beat egg whites with salt until foamy. Add cream of tarter and continue to beat until very stiff. Fold in ¾ cup of sugar, a little at a time and add vanilla. Mix together the remaining ½ cup of sugar and flour and sift 3 times. Fold into egg whites, 2 to 3 tablespoons at a time. Pour into greased cake pan and bake for 40 minutes or until golden on top.

Vanilla Pudding Ingredients
9¼ cups milk
¾ cup evaporated cane juice organic sugar
½ teaspoon salt
⅓ cup brown sugar
4 eggs, well beaten
½ cup flour
½ cup cornstarch
1 teaspoon vanilla
2 tablespoons butter

Vanilla Pudding Directions
Pour 9 cups milk into large saucepan and add sugar and salt. Heat, stirring until hot but not boiling. Meanwhile, mix brown sugar, eggs, flour, and ¼ cup milk. Beat until well mixed. Pour this into hot milk and bring to a boil, stirring constantly. Remove from heat, then add 1 teaspoon vanilla and 2 tablespoons butter. Properly cool the pudding by setting in cold water and stirring every 5 minutes. This will prevent a "skin" from forming on the top. If you feel the pudding is too thick or make it more creamy, add some cold water after it has cooled completely and beat well.

Raspberry Mush Ingredients
2 quart raspberry juice (unsweetened)
1½ evaporated cane juice organic sugar (or more or less, to suit your taste)
1 cup thermflo or clear jel

Raspberry Mush Directions
Heat juice until hot, but not boiling. Meanwhile, mix sugar and thermflo or clear jel. Slowly add water until it is free-flowing. Pour into hot juice, stirring constantly until it boils and thickens. Cool.

Berries!

Not sure what to do with a pint or quart of berries here and there? Make a simple jam/topping! For example, the pint of strawberries in this week's delivery.

Rinse and hull strawberries, and cut into halves or quarters, depending on the size of the berry. Toss with a couple TB of sugar, and a split and scraped vanilla bean if you're so inclined. Allow to macerate in the fridge overnight.
Add 1/4-1/3 cup sugar and stir to dissolve sugar. Cook in a small saucepan over medium heat, stirring often, and near constantly once the mixture comes to a boil. Allow to cook til the mixture gels and "sheets" off a spoon (details here: http://www.uga.edu/nchfp/how/can_07/jelly_point.html).

Depending on your fruit, this recipe is safe to can (check comparable recipes to be safe), but with such a small amount it might not be worth it. For refrigerator storage, pour mixture into heat safe container once desired consistency is reached, and allow to cool, covered. Then stick it in the fridge, and use within a month or so - if it lasts that long!

I love using this homemade jam on top of plain yogurt, poured over pancakes or waffles, or over ice cream! And if you want to eat it straight out of the jar with a spoon, I won't tell...

Rhubarb-Berry Jam

(Adapted from www.davidlebovitz.com)

Below is a recipe I found that will put your rhubarb to excellent use. You can use any type of berry (raspberries, blackberries, etc). I used strawberries because their sweetness balance the tart flavor of rhubarb. I also cut the recipe in half since I plan to eat it in a few months and avoid having to process the jars. If you are going to store for longer you will have to process (sterilize) the jars.

Here is a link to the recipe and tips on canning:

http://www.davidlebovitz.com/2009/06/rhubarb-berry-jam/

3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) packed mixed berries, fresh or frozen
1 cup (250ml) water or apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
optional: 1 tablespoon kirsch

1. In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.

Put a small plate in the freezer.

2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.

To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).

3. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.

Makes 5 one cup (250ml) jars