Next week Thursday is Thanksgiving. We tend to associate cranberries with Thanksgiving and they do make a wonderful accompaniment to the turkey, potatoes and stuffing, but the tart fruit is delicious any time of year. Wende and Harry Devlin, authors of the charming Cranberry picture books starting with Cranberry Thanksgiving in 1971 all the way through to Cranberry Easter in 1993, seem to agree as each story has a cranberry recipe at the end (except for Cranberry Birthday because cranberries are out of season when Mr. Whisker’s birthday comes around).
Try one today!
Cranberry Autumn Cranberry Squares
Cranberry Birthday Strawberry Birthday Cake
Cranberry Christmas Cranberry Cookies
Cranberry Easter Cranberry Cobbler
Cranberry Halloween Cranberry Dessert
Cranberry Mystery Cranberry Pie-Pudding
Cranberry Summer Cranberry Punch
Cranberry Thanksgiving Cranberry Bread
Cranberry Valentine Cranberry Upside-Down Cake
Happy reading and happy eating!
What is a fool? According to the Joy of Baking website (http://www.joyofbaking.com/EnglishFruitFool.html#ixzz3rVLWuwea), a fool is “a delicious mixture of lightly sweetened fruit that has been pureed and then haphazardly folded into whipped cream.” The word fool derives from the French word “fouler” which means “to mash” or “to press” because the berries are mashed and pressed through a sieve to remove all the seeds.
The recent picture book, A Fine Dessert by Emily Jenkins and Sophie Blackwell highlights the changes in technology as four families over four centuries prepare this dessert and offers readers a recipe for making their own fool.
Blackberry Fool is simple, but tedious to make. The fruit, traditionally gooseberries according to what I have read, but in this case blackberries is pressed through a sieve, mixed with sugar then folded into whipped cream.
The end result? Like the title says: fine. Tasty, but not really worth the effort, in my opinion. Not much on it’s own, just a fruit-flavored whipped cream. I think it would be better mixed with whole fruits in a crepe or a parfait as an upscale whipped cream.
If you make this dessert yourself, be sure to serve it the same day; it does not keep well.