{"id":27823,"date":"2012-07-05T15:34:23","date_gmt":"2012-07-05T15:34:23","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=27823"},"modified":"2017-04-18T04:06:23","modified_gmt":"2017-04-18T09:06:23","slug":"summer-fruit-desserts-alison-barnett","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/summer-fruit-desserts-alison-barnett\/","title":{"rendered":"Summer Fruit Desserts"},"content":{"rendered":"<p><em><strong>Please note: Alison Barnett is a freelance kosher food writer and chef.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n<p>One of my favorite things to do during the summer is go berry picking. Born and raised in Ohio, fruit picking is \u201c<em>the<\/em> thing to do!\u201d\u00a0 Drive 15 minutes, park at a farm and pick all the fresh strawberries you desire.\u00a0 Most of the time I consumed more in the field than collected in my basket.<\/p>\n<p>Once the berries were picked, we would drive home and bake a strawberry shortcake or eat them fresh with a little whipped cream.\u00a0\u00a0 Sometimes I would wonder why we would even do anything to the fruit. Fruit is naturally sweet and when you pick them at just the right moment, you wonder how something so simple could be so delicious.<\/p>\n<p>Fresh fruit is so plentiful during the summer months, so take advantage! If you can\u2019t go picking, go to farmers markets or buy only locally grown produce for the most natural and delicious tasting fruit you will ever eat.<\/p>\n<p>While in my non\u2013kosher culinary school, I remember one of the hardest moments was not being able to take a bite of the fruit tarts and cakes. I would grab an apple and a few berries and eat them raw as everyone else ate the baked and cooked delicacies. So as much as I preach eating fresh fruit, there\u2019s really nothing like an upside down cake, a lemon meringue pie or raspberry ice cream staring you in the face and teasing you with their tantalizing smells.\u00a0 I vowed I would recreate the most loved of those recipes, as judged by my classmates and my sense of smell, and adapt them to my kosher lifestyle.<\/p>\n<p>Enjoy the fruits of summer desserts with Strawberry Shortcake, Raspberry Sorbet, Plum Upside-Down Cake and Lemon Meringue Pie.<\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Strawberry Shortcake (dairy)<\/strong><\/span><\/h3>\n<p>10 servings<\/p>\n<p><em>Strawberry Shortcake, a must\u2013have for my older sisters birthday and debuted in the Ohio State Fair, this cake is the shortcakes of shortcake!\u00a0 One bite of this and your eyes will roll back in pure happiness.<\/em><\/p>\n<h4><strong><em><a href=\"http:\/\/www.ou.org\/life\/files\/A.-Barnett-Strawberry-Shortcake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-27827\" title=\"A. Barnett - Strawberry Shortcake\" src=\"http:\/\/www.ou.org\/life\/files\/A.-Barnett-Strawberry-Shortcake.jpg\" alt=\"\" width=\"250\" height=\"224\" \/><\/a><\/em><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<h4><span style=\"text-decoration: underline;\">Cake<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup butter<\/em><\/li>\n<li><em>1 cup sugar<\/em><\/li>\n<li><em>1\u00bd \u00a0cup all-purpose flour<\/em><\/li>\n<li><em>\u00bd cup milk<\/em><\/li>\n<li><em>1\u00bd teaspoon baking powder<\/em><\/li>\n<li><em>1 teaspoon vanilla extract<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>2 eggs<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Whipped Cream Frosting and Filling<\/span>:<\/h4>\n<ul>\n<li><em>6 cups strawberries, sliced<\/em><\/li>\n<li><em>16 oz.\u00a0of whipping cream<\/em><\/li>\n<li><em>2\u00a0to 3 teaspoons sugar<\/em><\/li>\n<li><em>2 teaspoons vanilla extract<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Directions<\/span>:<\/strong><\/h4>\n<ol>\n<li>Preheat Oven to 350\u00b0F.\u00a0 Grease and flour two 8-inch round cake pans.<\/li>\n<li>In a large bowl, with mixer at low speed, beat butter and sugar till light and fluffy, about 5 minutes.\u00a0 Reduce speed to low and add the rest of the ingredients.\u00a0 Beat 2 minutes on high.<\/li>\n<li>Spoon batter into pans and bake for 25-30 minutes, until toothpick comes out clean.\u00a0 Let cake cool completely.<\/li>\n<li>Whip the cream, sugar and vanilla.\u00a0 Mix \u00bc of the cream with 4 cups of sliced berries.\u00a0 Put in the middle of the two cakes.<\/li>\n<li>Spread the rest of the whipped cream on top of the cake and garnish with the rest of the strawberries.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Raspberry<\/span><span style=\"text-decoration: underline;\">\u00a0Sorbet (pareve)<\/span><\/strong><\/h3>\n<p>2 to 4 servings<\/p>\n<p><em>I believe is keeping it fresh and healthy during the summer. \u00a0This raspberry sorbet is made with avocado, making it naturally dairy-free and oh-so creamy.\u00a0 I recommend serving this straight from the food processor to your bowl.<\/em><\/p>\n<h4><strong><a href=\"http:\/\/www.ou.org\/life\/files\/A.-Barnett-Raspberry-Sorbet.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-27828\" title=\"A. Barnett - Raspberry Sorbet\" src=\"http:\/\/www.ou.org\/life\/files\/A.-Barnett-Raspberry-Sorbet.jpg\" alt=\"\" width=\"250\" height=\"167\" \/><\/a><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>1 avocado<\/em><\/li>\n<li><em>1 lime, juiced<\/em><\/li>\n<li><em>2 cup frozen raspberries*<\/em><\/li>\n<li><em>1 teaspoon vanilla extract<\/em><\/li>\n<li><em>1 cup water<\/em><\/li>\n<li><em>1 cup sugar<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/strong><\/h4>\n<ol>\n<li>In a food processor, process avocado, berries, lime and vanilla.<\/li>\n<li>Combine water and sugar in a pan and simmer on stove till sugar dissolves and creates a simple syrup.\u00a0 Pour the simple syrup** into the food processor and process till smooth.<\/li>\n<li>Serve immediately or freeze for later.<\/li>\n<\/ol>\n<ul>\n<li><em>*Any fruit may be used for the sorbet.<\/em><\/li>\n<li><em>**If you don\u2019t like the sorbet as sweet, you can use half of the simple syrup.<\/em><\/li>\n<\/ul>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Plum Upside-Down Cake (pareve)<\/span><\/strong><\/h3>\n<p>10 to 12 servings<\/p>\n<p><em>Do you know someone with a sweet tooth?\u00a0 Look no further!\u00a0 This dense and moist cake plays balances so perfectly with the tart plums.\u00a0 Make it your own by replacing the plums with any fruit you would like.\u00a0 I want to try cherry next!<\/em><\/p>\n<h4><strong><span style=\"text-decoration: underline;\"><a href=\"http:\/\/www.ou.org\/life\/files\/A.-Barnett-Plum-Pie.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-27829\" title=\"A. Barnett - Plum Pie\" src=\"http:\/\/www.ou.org\/life\/files\/A.-Barnett-Plum-Pie.jpg\" alt=\"\" width=\"250\" height=\"193\" \/><\/a>Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em>4 oz.\u00a0Earth Balance non-dairy Natural Buttery Spread<\/em><\/li>\n<li><em>10 oz.\u00a0cake flour<\/em><\/li>\n<li><em>3 teaspoons baking powder<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>12 oz.\u00a0sugar<\/em><\/li>\n<li><em>2 teaspoons lemon zest<\/em><\/li>\n<li><em>4 fl. oz. egg whites<\/em><\/li>\n<li><em>10 fl. oz.\u00a0almond milk<\/em><\/li>\n<li><em>Light brown sugar, for dusting<\/em><\/li>\n<li><em>5 plums, sliced in half, pit removed, and sliced thinly<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.koshereye.com\/images\/stories\/011plumcake.jpg\" alt=\"011plumcake\" width=\"215\" height=\"153\" \/>Directions<\/span>:<\/strong><\/h4>\n<ol>\n<li>Preheat oven to 375\u00b0F.\u00a0 Spray a springform pan and cut out a piece of parchment paper to fit the bottom of the pan.<\/li>\n<li>Mix the flour, baking powder and salt in a bowl.\u00a0 Using an electric mixer, beat the sugar and butter together until light.\u00a0 Beat in lemon zest.<\/li>\n<li>In another bowl, whisk egg whites and milk.\u00a0 Beat in the flour mixture and milk- egg white mixture, alternating, ending with flour mixture.\u00a0 Beat till smooth and scrape down bowl after each addition.<\/li>\n<li>Sprinkle just enough brown sugar to cover the bottom of the springform pan.\u00a0\u00a0 Put The fruit on top of the brown sugar, covering the entire bottom of the pan.\u00a0 Pour the batter into the pan and bake for 45-60 minutes till toothpick comes out clean.<\/li>\n<li>Cool, release the springform pan, and serve bottoms up.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Lemon Meringue Pie (pareve)<br \/>\n<\/span><\/strong><\/h3>\n<p>9 to 12 bars<\/p>\n<p><em>One day, in a very tiny apartment in NYC, my sister and I were enjoying a fabulous piece of fresh lemon meringue pie.\u00a0\u00a0Savoring each bite, we thought, &#8220;It doesn&#8217;t get better than this!&#8221;\u00a0 The tangy lemon filling, contrasted by the sweet meringue top, finished off by the flaky buttery crust. Suddenly an idea popped in our heads: The only way this could be <\/em>any<em> better was if it were FROZEN! Genius! It might be a Barnett thing, but the rule is, (almost) any dessert is better frozen.<\/em><\/p>\n<h4><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/h4>\n<ul>\n<li><em><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-27830\" title=\"A. Barnett - Lemon Meringue Pie\" src=\"http:\/\/www.ou.org\/life\/files\/A.-Barnett-Lemon-Meringue-Pie.jpg\" alt=\"\" width=\"250\" height=\"167\" \/>Pastry for single pie crust [see recipe below]<\/em><\/li>\n<li><em>\u00be cup fresh lemon juice (5 lemons)<\/em><\/li>\n<li><em>1 Tablespoon zested lemon peel (1 lemon)<\/em><\/li>\n<li><em>1\/3 cup\u00a0<\/em><em>Cornstarch<\/em><\/li>\n<li><em>Pinch of salt<\/em><\/li>\n<li><em>1 cup sugar + \u00bd sugar sugar<\/em><\/li>\n<li><em>1\u00bd cup water<\/em><\/li>\n<li><em>2 Tablespoons Earth Balance non-dairy Natural Buttery Spread<\/em><\/li>\n<li><em>3 egg yolks<\/em><\/li>\n<li><em>4 egg whites<\/em><\/li>\n<li><em>\u00bc teaspoon cream of tartar<\/em><\/li>\n<\/ul>\n<h4><strong><span style=\"text-decoration: underline;\">Directions<\/span>:<\/strong><\/h4>\n<ol>\n<li>Make dough and chill.\u00a0 Preheat oven to 425\u00b0F.<\/li>\n<li>Meanwhile, take a 9&#215;9\u2212inch pan and cover the bottom with parchment paper and overlap on all edges (this will make taking the bars out the pan easy). Take the dough out of\u00a0the\u00a0fridge and press it into the bottom of the foil lined pan till it covers the bottom. \u00a0Bake 20 minutes till lightly golden.<\/li>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.koshereye.com\/images\/stories\/06lemonmeringueinshell.jpg\" alt=\"06lemonmeringueinshell\" width=\"200\" height=\"134\" \/>Lower\u00a0oven to\u00a0400\u00b0F.<\/li>\n<li>Zest the lemon peel and squeeze the lemon juice, reserve for later.\u00a0 In a 2-quart saucepan, mix cornstarch,\u00a0 pinch of salt, and 1 cup sugar; stir in water.\u00a0 Cook over medium heat, stirring constantly, until mixture thickens and boils.\u00a0 Boil 1 minute, stirring constantly.\u00a0 Remove from heat.<\/li>\n<li>In a small bowl, whisk egg yolks, and stir in small amount of the hot cornstarch mixture until blended; slowly pour egg-yolk mixture back into the hot cornstarch mixture in the saucepan, stirring rapidly to prevent curdling (no scrambled eggs!).\u00a0Place saucepan over low heat and cook, stirring constantly, about 4 minutes, until thick. Remove from heat and stir in butter, lemon juice and peel.\u00a0 Pour into cooled pie crust.<\/li>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.koshereye.com\/images\/stories\/09lemonmeringuebaked.jpg\" alt=\"09lemonmeringuebaked\" width=\"200\" height=\"134\" \/>In a small bowl, with mixer at high speed, beat egg whites, cream of tartar and a pinch of salt until soft peaks form when beaters are lifted. Gradually sprinkle in remaining \u00bd cup sugar, 2 Tablespoons at a time, beating until sugar has completely dissolved and the egg whites standing stiff peaks when beaters are lifted.<\/li>\n<li>Spread meringue over filling to the edge of the crust (meringue shrinks when cooked). Swirl the meringue with the back of a spoon to make an attractive top. Bake 10 minutes, until meringue is golden. When pie is cool, place in freezer. When ready to serve, take the foil out of the pan and cut into bars.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Best Pie Crust in The World (pareve)<\/strong><\/span><\/h3>\n<p>Yields 1 pie crust<\/p>\n<p><em>I usually make a few batches at a time and freeze them. They freeze great!<\/em><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/strong><\/p>\n<ul>\n<li><em>1\u00bc cups flour<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>6 Tablespoons Earth Balance non-dairy Shortening (comes in sticks)<\/em><\/li>\n<li><em>3\u00a0to 5 Tablespoons ice water<\/em><\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/strong><\/p>\n<ol>\n<li>Process the flour, salt, and shortening in a blender or with a pastry blender. Sprinkle in ice water until a ball is formed. Refrigerate for 30 minutes or overnight.<\/li>\n<\/ol>\n<hr \/>\n<p><em>This article originally appeared on\u00a0<a href=\"http:\/\/koshereye.com\/\" target=\"_blank\">koshereye.com<\/a>.<\/em><\/p>\n<div>\n<p><em><strong>Alison Barnett<\/strong> is a graduate of the Institute of Culinary Education (ICE) in New York City, works full time for Synagogue Services at the Orthodox Union and is an intern at Solo Restaurant at night. As one of the only observant Jews in the ICE non-kosher culinary program, she wants to demonstrate that an observant Jew can do what he or she is passionate about within the realms of Jewish law. Visit her blog <a href=\"http:\/\/www.alibabka.com\" target=\"_blank\">alibabka.com<\/a>\u00a0to get a taste.<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Summer fruits are delicious on their own, but when you cake-ify, pie-ify and sorbet-ify them, they&#8217;re downright irresistible.<\/p>\n","protected":false},"author":726,"featured_media":55050,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-27823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Summer Fruit Desserts - OU Life<\/title>\n<meta name=\"description\" content=\"Summer fruits are delicious on their own, but when you cake-ify, pie-ify and sorbet-ify them, they&#039;re downright irresistible.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/summer-fruit-desserts-alison-barnett\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Summer Fruit Desserts - 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