GRAND RAPIDS, Mich (WOOD) - Chef Amy Sherman from Spartan Stores joins eightWest for some fresh and easy Fourth of July dishes. Check out some light desserts with fresh berries and a great summer dip:
Panna Cotta with Berries
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 cups whipping cream
- 1 1/4 cups plain greek yogurt
- 1 teaspoon vanilla extract
- juice of half a lemon
- 1/2 cup sugar
- 6 ramekins or ball canning jars
- Fresh berries
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, vanilla and lemon juice.in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins or small ball canning jars, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
Top with the fresh berries.
White Bean Dip
- 1/2 cup garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 2 teaspoons chopped fresh rosemary
- 1 can white beans (cannelini or great northern), rinsed and drained
- 3/4 cup toasted sliced almonds
- 1 lemon
- 1/4 cup water
- salt and pepper
- pita chips and fresh veggies for serving
In a small saucepan, place the garlic, oil and rosemary. Bring to simmer and let cook for about 10 minutes or until the garlic is soft. Place the garlic, rosemary, oil and beans into a food processor. Add 1/4 cup of the almonds, the zest and the juice from the lemon and some salt and pepper. Begin to pulse the ingredients together, then add the water while pulsing. Add as much as you need to get the consistency you want with the dip. Check your seasoning, adjust and serve.
Fresh Fruit Cobbler
- 2 1/2 cups of flour
- 1/3 cup sugar
- 3 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces unsalted butter
- 2 teaspoons vanilla
- 1 cup cream
- 3-4 tablespoons cream
- 3 tablespoons sugar
- about 2-3 pounds fresh stone fruit (peach, plum)
Preheat oven to 350 degrees. Combine the flour, sugar, baking powder and salt in the bowl of a food processor. Cut the butter into slices and add to the processor. Grind together until the butter forms small peas sized pieces. Pour in the 1 cup of cream and the vanilla and pulse about 3 times, or until the dough just comes together. Remove the dough to a lightly floured surface and roll out to about 1/2 inch thick. Cut out 12 stars or circles. Place the circles on a parchment lined sheet pan. Brush the tops with cream and sprinkle with sugar. Bake for about 20 minutes or until golden brown. You can also freeze the cut out raw dough on a sheet pan, store in a ziploc bag until ready to bake. Bake the same, but for about 5 minutes longer.
Meanwhile, core and cut the fruit up. Toss with a little sugar, some vanilla, maybe some spices if you like. Fill each ramekin all the way to the top with the fruit. Bake the fruit in a 350 degree oven for about 30 minutes, or until the fruit is soft and bubbly.
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