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PERSONAL CHEF

by Jeremy D. Okler

BERRY BERRY Good!

Spring is here and that means it's time to load up the family and search for that perfect field of Blue Bonnets on the side of the highway for your family portrait. It's also time to enjoy all the sweet berries you'll find at your local farmers market or grocery store. I've never met a woman that didn't like dessert and she'll think you went to culinary school when you present her with this fantastic dish. This dessert is simple and light, the perfect ending to a springtime meal. You can prepare

most of this recipe ahead of time and all the ingredients are easy to find. This is also a recipe that can be used for a birthday or anniversary because it goes great with a glass of white wine or champagne. This recipe is for 4-6 people and leftovers are never a problem.

the ingredients

1 package of fresh strawberries 1 package of fresh blueberries 1 package of fresh raspberries 1 package of fresh blackberries 1 cup of heavy whipped cream 1 cup of sugar 1 teaspoon of vanilla ½ cup of orange juice Fresh mint for garnish 4-6 individual shortcakes or you can use slices of sponge cake or pound cake

PREPARATION:

BERRY MIX: Wash all the berries and put them into a large plastic mixing bowl. Add the ½ cup of orange juice and a ½ cup of sugar. Cover and place into the refrigerator for at least an hour and up to 4.

FOR THE WHIPPED CREAM: Add the heavy cream to a mixing bowl and whip with a whisk or electric mixer until almost stiff. Don't overdo it or you will have whipped butter. Add a ½ cup of sugar and a teaspoon of vanilla then beat until cream holds peaks.

PRESENTATION: To present this dish slice the shortcakes in half horizontally, if you are using cake just slice and put on its side. Place the first slice down on the plate and top with the berry mixture and some of the whipped cream. Add the top of the shortcake and put a little more whip on top and finish with a few mint leaves on top for garnish. Enjoy!

Jeremy D. Okler Executive Sous Chef Trained at the Culinary Institute of America Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84
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