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Culinary SOS

She's Berry Fascinated

May 07, 1997|ROSE DOSTI

DEAR SOS: With all the strawberries coming in, I would love to have a recipe for dipping them in chocolate. Can they be made ahead of time? Is a special chocolate required?


DEAR DOTT: Yes, chocolate-dipped strawberries can be prepared in advance and kept refrigerated for a day until ready to serve. If the dipped strawberries have been refrigerated, allow the chocolate to soften a bit before serving by setting the berries out for 10 minutes. (Avoid this step on a very hot day.)

Of course, the better the chocolate, the tastier the strawberries. Most candy shops carry good chocolate by the pound; bakery supply stores have fancy chocolates by the 5-pound weight or greater, and supermarkets carry most fine chocolates in 8-ounce bars.


1/2 pound Belgian or other fine chocolate

12 strawberries with stems

Melt chocolate in top of double boiler over simmering water; do not overheat. Or melt chocolate in microwave using manufacturer's instructions.

Dip each strawberry halfway into melted chocolate. Place on wire rack to set. (Note: Place wax paper underneath rack to catch drippings so that they can be melted again.) Refrigerate until ready to use.

12 strawberries. Each strawberry:

105 calories; 25 mg sodium; 4 mg cholesterol; 5 grams fat; 14 grams carbohydrates; 1 gram protein; 0.13 gram fiber.

standing mac hed:culinary sos/rose dosti

Deep Into Apple Cake

DEAR SOS: I am searching for an apple cake made in a deep cake pan. Please see if you can find the recipe.


DEAR SHIRLEY: Perhaps you are thinking of this excellent refrigerator cake. The recipe is from the former Scandia restaurant in Hollywood.


Buy a small pound cake or a couple of cupcakes at the market if you don't want to make your own cake for the cake crumbs. Day-old cake works best for toasting. Crumble cake onto baking sheet. Bake at 350 degrees until golden, 5 to 7 minutes.

5 pounds apples


Lemon juice

1/4 cup water

1 tablespoon melted butter

1 1/2 cups toasted cake crumbs

1/2 cup currant jelly

3 ounces unsalted mixed nuts, ground

12 macaroons

3 ounces sliced blanched almonds

1 cup heavy whipping cream

Core, peel and slice apples. Add sugar and lemon juice to taste and cook apples in water until tender, about 15 minutes. Drain in large strainer and press to extract water.

Pour melted butter into 10-inch round pan, spreading evenly to coat pan. Sprinkle 1/2 cup cake crumbs over bottom of pan. Divide half of apples over crumbs. Top with jelly, then nuts. Add another 1/2 cup crumbs, then macaroons. Top with remaining apples and cover with remaining 1/2 cup cake crumbs. Bake at 450 degrees 30 minutes. Cool in refrigerator.

Sprinkle almonds lightly with water, then sprinkle with sugar and toast at 350 degrees until golden, 15 to 20 minutes. Shake pan after 10 minutes to keep almonds from sticking together.

Whip cream until frothy. Add sugar to taste and whip until stiff. Frost cake with whipped cream, then sprinkle with almonds.

12 servings. Each serving:

399 calories; 33 mg sodium; 55 mg cholesterol; 21 grams fat; 52 grams carbohydrates; 4 grams protein; 1.72 grams fiber.

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