Learn how to use fresh fruit in dish

Q: How can I convert a recipe using dried cranberries so that fresh or frozen cranberries can be used instead?
– Sarah H.,
Bristol, Va.

A: Dried fruits such as cranberries, raisins, pineapples, etc. lose about 50 percent of their weight when they are dried, but they also lose about 50 percent or more of their volume.
But if a recipe call for dried fruits and you want to use fresh instead, you should use about twice the amount in volume.
So, for instance, if a recipe calls for 1/2 cup dried cranberries you should use about a cup of fresh (or frozen) cranberries instead.

BERRY SEASON
It’s berry season. The strawberries are plentiful, and the blackberries are starting to pop up everywhere, so I thought I would give some recipes for you to try this summer.

STRAWBERRY SHORTCAKE
1 large angel food cake – this can be made or purchased. Also try putting this mixture over a fresh cheesecake or pancakes.

For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin like – strawberry Jell-O
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard: Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
For the glaze: In a medium saucepan, stir together sugar, cornstarch and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly: Place 1 layer of cake in a large clear bowl.
Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with fresh strawberries.

BERRY COBBLER
6 tablespoons unsalted butter or shortening
1 1/2 cups fresh blueberries
1 1/2 cups fresh blackberries
1 cup fresh raspberries
1 cup sugar
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 recipe Sweet Biscuit Mix, recipe follows
3/4 cup water
Confectioners’ sugar, for garnish
Whipped sweetened cream, for accompaniment
Preheat the grill to medium high, or an oven to 375 degrees F.
Place the butter or lard in a small, round cast iron Dutch or camp oven (5 to 6 quarts) or a large cast iron skillet, and place over the grill or in the oven to melt. Remove from the heat.
In a bowl, toss the fruit with the sugar, cornstarch, lemon juice and zest. Let sit for 20 to 30 minutes.
In a bowl, combine the biscuit mix with the water, and mix until just combined. Pat out the dough into a large round and place in the bottom and up the sides of the pot or skillet.
Spoon the fruit mixture over the dough and cover with any juices. Place on the grill or in the oven, and bake until the dough is golden brown and risen, and the fruit is bubbly, 30 to 40 minutes.
Remove from the oven and let cool for 15 minutes before serving. Sprinkle with confectioners’ sugar and drizzle with sweetened cream, if desired.

SWEET BISCUIT MIX
2 cups all-purpose flour
1/2 cup sugar
1/4 cup plus 1 tablespoon powdered milk
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegetable shortening or lard
Combine all the ingredients except the shortening in a bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Place in an airtight container and store in a cool place. Yield: 2 1/2 cups of biscuit dough.

EDITOR’S NOTE: Stirred by a culinary question? “Ask the Chef” by e-mail chefrke2@aol.com, visit www.tricityhospitality.com or write Chef Richard Erskine at Southeast Culinary & Hospitality College, 100 Piedmont St., Bristol, VA 24201. Include your name and hometown for publication. A phone number which will not be published should be included for clarification purposes.