Simple Berry Flummery

Flummery.  Just the name makes me smile.  It remains one of my favorite desserts and it is so easy to make and adapt.  I had an abundance of fresh berries and the fridge and couldn’t resist making a batch.  But the berries were so good plain I couldn’t see macerating them, like I do usually in Berry Flummery.  So I opted for a simple layering and we loved it, I could see these being perfect for a 4th of July spread, especially with the red, white, and blue colors.  You can even make these the day before, just throw in the fridge and pull them out to serve.
SIMPLE BERRY FLUMMERY
Makes approx. 8 small or 4 large
2 cups cream
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional*
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal(or quick oats)
4 cups fresh berries (I used raspberries and blueberries)
Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berries, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
*You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
Simple Berry Flummery

Ingredients

  • 2 cups cream
  • 1/2 cup confectioner's sugar
  • 2 tsp instant clearjel, optional*
  • 2 T vanilla extract
  • 1 cup sour cream
  • 1 cup McCann's Quick Cooking Irish Oatmeal(or quick oats)
  • 4 cups fresh berries (I used raspberries and blueberries)

Instructions

  • Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
  • Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner's sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
  • Layer in parfait glasses, putting a spoon or two of the cream mixture, berries, and continue layering, (this size of glasses you use will determine how many layers).
  • End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
  • *You don't have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
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    Strawberry Fool

    I’m a fool for fools.  Strawberry fools, that is.  And don’t forget flummery either.  Our strawberry garden bed has gone CRAZY and is alive with little green berries.  I can hardly wait for them to turn red!  Until then, I’m only somewhat happy with the not-as-tasty ones from the store.  But I thought I should share this recipe so you have it when your berries are ready!  Try it, and you’ll be a fool for fools too! : )
    STRAWBERRY FOOL
    1 lb frozen strawberries (unthawed) or fresh
    1/4 to 1/3 cup granulated sugar, depending on sweetness of berries
    1 cup heavy whipping cream
    1/4 cup powdered sugar
    1 tsp instant clearjel (optional, just stabilizes the whipped cream so you can make it ahead of time)
    1 tsp vanilla
    Puree the strawberries with the granulated sugar in a blender or food processor.
    Whip cream with powdered sugar and clearjel to stiff peaks.  Add vanilla.
    Measure out about 1 cup of the pureed strawberries and fold into the whipped cream, leaving some streaks.  Mix in more to taste.  Cover and refrigerate or serve immediately.
    Strawberry Fool

    Ingredients

    • 1 lb frozen strawberries (unthawed) or fresh
    • 1/4 to 1/3 cup granulated sugar, depending on sweetness of berries
    • 1 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1 tsp instant clearjel (optional, just stabilizes the whipped cream so you can make it ahead of time)
    • 1 tsp vanilla

    Instructions

  • Puree the strawberries with the granulated sugar in a blender or food processor.
  • Whip cream with powdered sugar and clearjel to stiff peaks. Add vanilla.
  • Measure out about 1 cup of the pureed strawberries and fold into the whipped cream, leaving some streaks. Mix in more to taste. Cover and refrigerate or serve immediately.
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    Apple Tart with Hazelnut Crust and Crumble

     
    This is one of those things you serve and listen to the sound of forks scraping plates without any talking.  I made it recently for our annual Irish dinner party and it was once again a big hit.  I know it’s hard, but try to let it cool to room temperature before digging in.  That way the apples retain all of that yummy sauce they make.
    APPLE TART WITH HAZELNUT CRUST AND CRUMBLE
     
    CRUST:
    1 cup chopped hazelnuts
    1/2 cup unsalted butter, at room temp
    2 1/2 T sugar
    1 1/2 cups flour
    1 large egg, beaten
    1/2 tsp vanilla extract
    FILLING:
    4 to 5 large apples, (combination of sweet and tart is best)
    1 cup sugar
    2 T cornstarch
    2 tsp cinnamon
    3 T unsalted butter
    TOPPING:
    1/2 cup brown sugar
    2/3 cup flour
    1 tsp cinnamon
    1/2 cup unsalted butter, cold
    1/2 cup chopped hazelnuts
    To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade.  Pulse 8-12 times until resembles coarse crumbs.  Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
    Grease a 10 inch deep pie pan, or tart pan.  With floured hands, press the dough onto the bottom and up the sides of pan.  Chill for 30 minutes.
    Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
    Let cool on a wire rack while you prepare filling.
    Make filling: Peel, core, and slice apples.  Combine with sugar, cornstarch, and cinnamon.  Toss fruit to coat.  Spoon into crust and dot with butter.  Bake for 20-25 minutes, or until fruit is tender.
    Make topping:  Combine brown sugar, flour, and cinnamon.  Cut butter in until it resembles coarse crumbs.  Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden.  Let cool to room temperature.
    Source: Irish puddings, tarts, crumbles, and fools, by Margaret M. Johnson
    Apple Tart with Hazelnut Crust and Crumble

    Ingredients

      CRUST:
    • 1 cup chopped hazelnuts
    • 1/2 cup unsalted butter, at room temp
    • 2 1/2 T sugar
    • 1 1/2 cups flour
    • 1 large egg, beaten
    • 1/2 tsp vanilla extract
      FILLING:
    • 4 to 5 large apples, (combination of sweet and tart is best)
    • 1 cup sugar
    • 2 T cornstarch
    • 2 tsp cinnamon
    • 3 T unsalted butter
      TOPPING:
    • 1/2 cup brown sugar
    • 2/3 cup flour
    • 1 tsp cinnamon
    • 1/2 cup unsalted butter, cold
    • 1/2 cup chopped hazelnuts

    Instructions

  • To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade. Pulse 8-12 times until resembles coarse crumbs. Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
  • Grease a 10 inch deep pie pan, or tart pan. With floured hands, press the dough onto the bottom and up the sides of pan. Chill for 30 minutes.
  • Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
  • Let cool on a wire rack while you prepare filling.
  • Make filling: Peel, core, and slice apples. Combine with sugar, cornstarch, and cinnamon. Toss fruit to coat. Spoon into crust and dot with butter. Bake for 20-25 minutes, or until fruit is tender.
  • Make topping: Combine brown sugar, flour, and cinnamon. Cut butter in until it resembles coarse crumbs. Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden. Let cool to room temperature.
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    Leprechaun Munch

    I used my monster munch recipe from Halloween and tweaked it for St. Pat’s.  I did 2/3 of the batch with green, and 1/3 in orange (The Irish flag is green, white, and orange).  Next time I think I’ll do a darker orange, but you get the idea.  And I switched out the Reese’s pieces for mini M and M’s since they were more like the colors of a rainbow.  (And I would have used pretzel twists since they look more like shamrocks, but all I had was sticks).
    This is so simple, quick, and easy to make- and everyone LOVES it! That’s a good combination in my book! : )
    LEPRECHAUN MUNCH
    Recipe by My Stained Apron
    14 oz candy coating or almond bark*
    5 cups Chex (corn or rice)
    1 cup peanuts
    2 cups pretzels
    1 cup mini M and M’s (or regular)
    1/2 cup powdered sugar
    Mix together chex, peanuts, pretzels, and M and M’s in a large bowl.
    Melt candy coating and pour over chex.
    Stir quickly with a large spoon.
    Sprinkle powdered sugar over chex and stir together.
    Lay out on a large cookie sheet lined with wax paper to dry.
    *You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
    Leprechaun Munch

    Ingredients

    • 14 oz candy coating or almond bark*
    • 5 cups Chex (corn or rice)
    • 1 cup peanuts
    • 2 cups pretzels
    • 1 cup mini M and M's (or regular)
    • 1/2 cup powdered sugar

    Instructions

  • Mix together chex, peanuts, pretzels, and M and M's in a large bowl.
  • Melt candy coating and pour over chex.
  • Stir quickly with a large spoon.
  • Sprinkle powdered sugar over chex and stir together.
  • Lay out on a large cookie sheet lined with wax paper to dry.
  • You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
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    Irish Coddle

    It’s that time of year again!  I’ve added a Favorite Irish Dishes page over on the top right hand side over there so you can see all of my favorites in one spot.  I’ll add to it as recipes are added.
    This last week we had our annual Irish dinner party in honor of my Dad, in celebration of his Irish heritage he was so proud of.  This was a new addition to the list of dishes I make for it, and it was a HIT!  A coddle is like a chunky stew and has an amazing flavor.  Since bangers and Irish bacon aren’t available here locally, I substituted a good quality uncooked brat and some Canadian bacon (the real stuff, no tubes of chopped and pressed fake Canadian bacon, please) with great results.  This one will definitely appear on our menu often and I thought I should share the recipe quickly after all the requests at dinner!
    IRISH CODDLE
    2 tsp oil
    1 pound sausages (I used some good quality uncooked pork brats from my butcher)
    1/2 pound Irish bacon (If it’s unavailable, use a good quality Canadian bacon or ham), chopped
    1 large onion, chopped
    2 carrots, chopped
    3 garlic cloves, crushed
    3 yukon gold potatoes, chopped
    3 cups chicken broth
    1/2 cup apple cider or juice
    2 T cider vinegar
    3 T fresh thyme leaves (or 1 1/2 tsp dried)
    2 T dried parsley or 1/4 cup fresh chopped
    salt and pepper to taste
    Heat oil in a large pot over medium high heat.  Add sausages and sear on both sides.
    Remove from pan and set aside.
    Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
    Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
    Bring to a boil, scraping up the caramelized bits on the bottom of the pot.  Add the sausages back to pot.
    Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
    Add more salt and pepper if needed.  Remove sausages and slice in thick chunks, then add back to pot.
    Irish Coddle

    Ingredients

    • 2 tsp oil
    • 1 pound sausages (I used some good quality uncooked pork brats from my butcher)
    • 1/2 pound Irish bacon (If it's unavailable, use a good quality Canadian bacon or ham), chopped
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 3 garlic cloves, crushed
    • 3 yukon gold potatoes, chopped
    • 3 cups chicken broth
    • 1/2 cup apple cider or juice
    • 2 T cider vinegar
    • 3 T fresh thyme leaves (or 1 1/2 tsp dried)
    • 2 T dried parsley or 1/4 cup fresh chopped
    • salt and pepper to taste

    Instructions

  • Heat oil in a large pot over medium high heat. Add sausages and sear on both sides.
  • Remove from pan and set aside.
  • Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
  • Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
  • Bring to a boil, scraping up the caramelized bits on the bottom of the pot. Add the sausages back to pot.
  • Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
  • Add more salt and pepper if needed. Remove sausages and slice in thick chunks, then add back to pot.
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    Favorite Irish Recipes

    Every year in March we have an Irish Dinner Party in memory of my Dad, who was very proud of his Irish heritage.  It’s one of my favorite traditions.  I hope you’ll try some of my favorite Irish recipes, and have your own family dinner with your loved ones for St. Patrick’s Day this year. (And don’t be surprised if you want them in other months too.)
    100_2084
    Irish Soda Bread, Perfected recipe!
    DSC05273
    Irish Cheddar Crackers. Perfect start!
    DSC05277-1024x768

    Rainbow Fizz, great for your favorite little munchkins… or big ones too 🙂

    Cream of Cauliflower Soup, yum, yum, yum
    100_5291
    Irish Coddle, a unique stew

    Shepherd’s Pie, my hubby could eat this whole pan

    Champ, my hubby could eat this whole batch by himself

    Potato Cakes, with bacon…and cabbage…breaded

    Berry Flummery I request this instead of cake for my birthday 🙂
    Here is a more simplified version of flummery as well
    DSC02970
    100_5607
    Blackberry fool – Simple, delicious.
    Or Strawberry fool!
    100_5373
    Apple Tart with Hazelnut Crust and Crumble – Similar enough to apple pie to feel like comfort food, but definitely upgraded.

    Irish Apple Cake don’t even think about skipping this one by
    And for a little sweeter one, there’s the Apple Cake with Brown Sugar Glaze
    DSC05275
    And the perfect finish to.. well, anything.  Shortbread.
    100_5375
    Leprechaun Munch, okay, so this may not be “traditional” Irish food, but the kids, big and little love it 🙂
    rainbow jello
    Rainbow Jello
    And go here to learn about one of my favorite Irish ingredients that I use in alot of my recipes

    McCann’s Irish Oatmeal

    Steel cut oats are the inner kernel, or oat groat and have only had the outer shell or hull removed.
    They include the endosperm, bran and germ.
    Quick cooking Irish oatmeal is Steel cut oats that have been steamed and rolled. They still include the endosperm, bran, and germ.
    I really prefer them to other varieties.  Healthy, with a wonderful subtle nutty flavor. The quick cooking Irish oatmeal is really delicious toasted to top just about anything, as you see in my berry flummery recipe. They are also delicious in baked goods, cookies, or just as plain oatmeal. I used them in my Irish soda bread recipe, and in my Irish apple cake as well.
    The quick cooking oatmeal is more easily incorporated in recipes, but I encourage you to try the steel cut as well. Visit McCann’s Website for more history and information.
    I find them locally at Whole Foods.

    here we have McCann’s quick cooking Irish oatmeal on the far left, quick oats in the middle, and regular rolled oats on the far right. As you can see, the quick oats are the closest to the quick cooking Irish oatmeal, but there is definitely some difference. The closest substitution for the quick cooking Irish Oatmeal would be quick oats, but if you can, I really recommend using the Irish variety when at all possible. And don’t think about buying any brand other than McCann’s. They’re my absolute favorite oats. Sometimes, companies are around for a long time for a reason.

    Irish Soda Bread

    I FINALLY did it. I mastered my Irish Soda bread recipe. It took my a few years and many flopped loaves, but by treating them more like a scone or biscuit (which is really what Irish Soda is more like), I had more than success, I had what we feel is the perfect Irish Soda Bread.
    IRISH SODA BREAD
    IRISH SODA BREAD

    2 cups Buttermilk
    1 egg
    1 1/4 tsp baking soda
    2 cups flour
    1 3/4 cup McCanns quick cooking Irish Oatmeal, or quick oats
    1/4 cup sugar
    1 tsp baking powder
    1 tsp salt
    1 T caraway seeds
    6 T unsalted butter

    Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or silicone mat. Set aside and preheat oven to 375 degrees.

    Whisk buttermilk, egg, and baking soda together in small bowl.
    In large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
    Cut in butter with pastry blender until butter is about the size of peas.
    Make a well in center, pour in buttermilk mixture and mix together.

    Dough will be fairly wet. With floured hands, divide dough into 2 and place on prepared pan.

    Lightly pat into a 9 inch circle (lightly flour hands or top of mound if needed).

    Using a knife to cut each circle into 6 wedges. Sprinkle with remaining 1/4 cup oats.

    Bake 35 to 45 minutes.

    VARIATION: You can also add golden raisins or regular raisins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.

    Irish Soda Bread

    Ingredients

    • 2 cups Buttermilk
    • 1 egg
    • 1 1/4 tsp baking soda
    • 2 cups flour
    • 1 3/4 cup McCanns quick cooking Irish Oatmeal, or quick oats
    • 1/4 cup sugar
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 T caraway seeds
    • 6 T unsalted butter

    Instructions

  • Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or silicone mat. Set aside and preheat oven to 375 degrees.
  • Whisk buttermilk, egg, and baking soda together in small bowl.
  • In large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
  • Cut in butter with pastry blender until butter is about the size of peas.
  • Make a well in center, pour in buttermilk mixture and mix together.
  • Dough will be fairly wet. With floured hands, divide dough into 2 and place on prepared pan.
  • Lightly pat into a 9 inch circle (lightly flour hands or top of mound if needed).
  • Using a knife to cut each circle into 6 wedges. Sprinkle with remaining 1/4 cup oats.
  • Bake 35 to 45 minutes.
  • VARIATION: You can also add golden raisins or regular raisins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.
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    Potato Cakes

    While these always appear at our annual “Irish Dinner”, they are also a nice change of pace from the usual mashed variety, or a nice way to use up leftover mashed potatoes. My mom made them often when I was growing up. She just took cold leftover mashed potatoes and rolled them in flour, then cooked them in a skillet with a little oil until crisp on each side. But we both agree the changes I made are definitely better.

    POTATO CAKES

    5-6 russet potatoes, boiled and mashed (about 5-6 cups)
    5 T butter, divided
    3 T milk
    2 tsp dried thyme
    1 T dried parsley
    1/2 tsp kosher salt
    1/2 tsp black pepper
    5 thick slices pepper bacon, cooked and chopped
    6-8 cabbage leaves, chopped (about 4 cups)
    1 cup flour
    2 eggs
    1 cup breadcrumbs
    Oil, for cooking

    Mix together potatoes, 3 T butter, milk, thyme, parsley, salt and pepper, and bacon.
    Saute the cabbage in remaining 2 T butter over medium high heat in a skillet.
    Cook until softened, but not mushy.
    Stir in cabbage to potato mixture. Make into patties (I do about 1/3 cup per patty, but you can do larger or small depending on what size you want).
    Set up 3 dredging bowls. One with flour, one with the eggs beaten with 2 T water, and the last one with breadcrumbs.
    Get a skillet or griddle hot, and drizzle with oil. Roll each potato patty in flour, then egg, then breadcrumbs. Cook until golden brown, then flip and continue cooking until other side is golden brown.
    You can keep these in a warm oven if you have multiple batches to do.

    Potato Cakes

    Ingredients

    • 5-6 russet potatoes, boiled and mashed (about 5-6 cups)
    • 5 T butter, divided
    • 3 T milk
    • 2 tsp dried thyme
    • 1 T dried parsley
    • 1/2 tsp kosher salt
    • 1/2 tsp black pepper
    • 5 thick slices pepper bacon, cooked and chopped
    • 6-8 cabbage leaves, chopped (about 4 cups)
    • 1 cup flour
    • 2 eggs
    • 1 cup breadcrumbs
    • Oil, for cooking

    Instructions

  • Mix together potatoes, 3 T butter, milk, thyme, parsley, salt and pepper, and bacon.
  • Saute the cabbage in remaining 2 T butter over medium high heat in a skillet.
  • Cook until softened, but not mushy.
  • Stir in cabbage to potato mixture. Make into patties (I do about 1/3 cup per patty, but you can do larger or small depending on what size you want).
  • Set up 3 dredging bowls. One with flour, one with the eggs beaten with 2 T water, and the last one with breadcrumbs.
  • Get a skillet or griddle hot, and drizzle with oil. Roll each potato patty in flour, then egg, then breadcrumbs. Cook until golden brown, then flip and continue cooking until other side is golden brown.
  • You can keep these in a warm oven if you have multiple batches to do.
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    Berry Flummery

    This is my ABSOLUTE FAVORITE thing in the entire world. I know, that’s quite the statement, but you’ll have to try it, and then you’ll understand why.  Fresh berries are one of my favorite things, and growing up in the Pacific Northwest it’s no wonder why. Every summer I stock my freezer with fresh berries (Lay on a cookie sheet in a single layer and place in freezer until hard, then throw into a ziplock or freezer container.) They easily keep good for at least one year, staying as individual berries, never clumping together.  If you don’t have access to all the berries I used, you can easily adjust to what you have on hand. I wouldn’t recommend using frozen strawberries though, as they will be too watery.
    And DON’T skip toasting the Irish Oatmeal, it adds a very important touch.

    BERRY FLUMMERY

    1 lb strawberries
    1 cup raspberries*
    1 cup blackberries*
    1 cup marionberries*
    2 T sugar
    2 cups cream
    1/2 cup confectioner’s sugar
    2 tsp instant clearjel, optional**
    2 T vanilla extract
    1 cup sour cream
    1 cup McCann’s Quick Cooking Irish Oatmeal (or quick oats)

    Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
    Chop strawberries, add other berries and sugar. Stir to combine.

    Cover and chill in fridge for an hour or 2. (This step can be skipped if necessary).
    Mash berries with a potato masher or fork, still leaving some chunks.

    Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
    Layer in parfait glasses, putting a spoon or two of the cream mixture, berry mixture, and continue layering, (this size of glasses you use will determine how many layers).
    End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
    You can also top with a fresh berry.

    *I used frozen marion, black, and raspberries, but fresh strawberries. It works quite well in this dish, and you can also use a different combination of berries, or use just strawberries alone.

    **You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.

    Berry Flummery

    Ingredients

    • 1 lb strawberries
    • 1 cup raspberries*
    • 1 cup blackberries*
    • 1 cup marionberries*
    • 2 T sugar
    • 2 cups cream
    • 1/2 cup confectioner's sugar
    • 2 tsp instant clearjel, optional**
    • 2 T vanilla extract
    • 1 cup sour cream
    • 1 cup McCann's Quick Cooking Irish Oatmeal (or quick oats)

    Instructions

  • Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
  • Chop strawberries, add other berries and sugar. Stir to combine.
  • Cover and chill in fridge for an hour or 2. (This step can be skipped if necessary).
  • Mash berries with a potato masher or fork, still leaving some chunks.
  • Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner's sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
  • Layer in parfait glasses, putting a spoon or two of the cream mixture, berry mixture, and continue layering, (this size of glasses you use will determine how many layers).
  • End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
  • You can also top with a fresh berry.
  • *I used frozen marion, black, and raspberries, but fresh strawberries. It works quite well in this dish, and you can also use a different combination of berries, or use just strawberries alone.
    **You don't have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
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