The Cunning Whisk

I bought a bag of all natural dried mixed berries the other day with the intention of making muffins. However, the more I thought about it, the more I realized how long it had been since I made something “semi-homemade.” To be sure, this isn’t a fault. But, I feel I should contribute something now and again that is a little easier.

I rifled through the pantry, but all I had was a box of Betty Crocker Butter Recipe Yellow cake mix, some ricotta cheese left over from lasagna, and the last of the buttermilk from making butter. I threw some things together and, though my mother made a face at the ingredient list, it didn’t turn out half bad. It’s dense, yet moist; sweet, yet tart. At any rate, it’s a refreshing change from my continuing attempts to perfect the brownie.

Ingredients:

• 1 pkg. Butter Recipe Yellow mix
• 1 1/4 c. buttermilk
• 5 oz. all natural, dried mixed berries
• 1/2 c. balsamic vinegar
• 1/2 c. water
• 1 c. whole milk ricotta *
• 4 med. egg whites

Directions:
Preheat oven to 350F.

In a microwave safe bowl, combine water, vinegar and fruit. Heat for about two minutes, or until rehydrated. Drain, rinse off and drain again. Set aside to cool. Beat egg whites until foamy and semi-stiff. In a stand mixer, using the flat beater, combine cake mix, ricotta and buttermilk. Add fruit. On low, carefully fold in egg whites.

Pour batter evenly into a greased Bundt pan and bake for about 45 minutes, or until a toothpick comes out clean. Serve warm with Cool Whip.

* An 8 oz. package of room temperature cream cheese can be substituted for the ricotta.

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My cousin came over for lunch today, so I thought I would make a nice little dessert to go along with it. I whipped up a simple pound cake (from a box, though scratch probably would have been better) and then made this fruit topping to go over it.

Ingredients:

According to Roman legend, when Adonis died, Venus wept uncontrollably.
The tears rolled down her cheek and dropped to the earth, turning into heart shaped strawberries.
• 1 pt. fresh blueberries
• 1 lb. frozen strawberries;
  whole, no sugar added
• 3/4 c. sugar
• 1/2 tsp. raspberry extract
• 1/4 tsp. rum
• 2 Tbsp. butter; unsalted

Directions:

Before you do anything else, find a pair of tweezers. Just because you buy the blueberries at the grocery store doesn’t mean that they’re perfect. About every third berry I found had a piece of stem still attached. Pick over the blueberries and wash them.

Cut each strawberry in half and combine with blueberries in a large sauce pan. I used frozen strawberries because all the fresh ones looked pretty bad. I’m sure fresh would work as well, though. Slice up butter and mix into berries along with sugar. Turn heat to medium-high.

I wanted a little more dimension to the mix than just the two fruits, so I sprinkled in extracts of raspberry and rum. As the fruit comes to a boil, stir gently and infrequently until a dark syrup forms. Continue boiling softly for an additional 10 – 15 minutes to thicken the syrup. Turn off the heat and allow it to come to room temperature, stirring occasionally.

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