Page 21 - Florida Sentinel 8-24-18

Recipes
FROZEN YOGURT COCONUT POPS
Made with coconut-infused yogurt and a blend of in-season fruits like peaches and strawberries, these striped treats are topped with coconut flakes for a final tropical touch and unique texture.
Fruit Puree:
2 cups fruit, such as peaches, strawberries and blueberries
1/2 cup sugar
Juice of 1 lemon
Coconut Yogurt:
1 cup plain thick yogurt
1 1/2 cups powdered sugar
1 tablespoon coconut extract 1/2 cup unsweetened coconut flakes, for garnish
Directions: For the puree: Blend together the fruit, sugar and lemon juice in a blender until smooth.
For the yogurt: Whisk together the sugar, yogurt and coconut extract.
Pour alternating layers of the fruit puree and coconut yogurt into popsicle molds, and then
insert the sticks. Freeze until the pops are firm, about 8 hours.
For easy removal, dip the bottom of the molds into hot water for a few seconds to loosen the
pops. Remove the pops from the mold, dip in coconut flakes and serve.
MILK CHOCOLATE BANANA PUDDING
Layer bananas, wafers and milk chocolate pastry cream for a richer take on the classic pudding dish. Top the beautifully layered dish with curled chocolate shavings for an elegant finish.
3 cups whole milk
3 ounces good-quality milk chocolate, finely chopped 1-ounce unsweetened chocolate, finely chopped
6 large egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
12 ounces thin chocolate wafer cookies (recommended: Nabisco)
4 large bananas, peeled and sliced 1/4-inch thick
2 cups sweetened whipped cream
Milk chocolate shavings, for garnish
Directions: Place milk in a medium saucepan and bring to a simmer. Whisk in both choco- lates and heat until melted and smooth. Remove from the heat.
Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate- milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.
MANGO-STRAWBERRY CRUMBLE
For the filling:
3 large mangos, pitted, peeled and sliced
2 cups strawber- ries, rinsed, drained, hulled and quartered
1 tablespoon granulated sugar
2 tablespoons fresh lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
1 teaspoon freshly grated ginger
3 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)
Pinch of kosher salt
For the crumb topping:
1 1/2 cups all-purpose flour
old-fashioned rolled oats (not instant)
1 1/4 cups firmly packed dark brown sugar 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, slightly softened and cut into small cubes
Directions: Mixing gently to avoid bruising, combine the mango, strawberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the fill- ing into a 9-inch deep-dish pie pan.
To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea- size clumps.
Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.
GRILLED STRAWBERRY SHORTCAKE WITH
Lemon Cream:
1/2 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla ex- tract
Zest of 1/2 lemon
1/2 cup sour cream Shortcake and Glaze:
16 large strawberries, from a 1-pound package, hulled
3/4 cups powdered sugar 1/4 cup lemon juice
1 store-bought pound cake, sliced into 1/2-inch slices
Directions:
Special equipment: 4 metal skewers Preheat a grill to medium-high heat.
For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flip- ping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.
LEMON CREAM
FRIDAY, AUGUST 24, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B