This Fourth of July, wow friends and family with homemade sweet treats that can only be rivaled by a spectacular fireworks show. Prepare these signature Darigold recipes with Darigold’s farm fresh dairy products and these tantalizing treats will make for an unforgettable Fourth of July.
From farm to table, Darigold ensure the best results with the most delicious, highest quality products. European churned butter for the perfect crust, thick sour cream to add zest to dessert, or perfectly whipped cream to finish any sweet treat, Darigold has something for all occasions.
For more recipes visit www.darigold.com.
Swedish Cream with Fresh Raspberry Sauce
- 1 envelope (1/4 oz.) gelatin
- 1/4 cup cold water
- 2 cups Darigold Whipping Cream
- 3/4 cup plus 3 tablespoons sugar, divided
- 2 cups Darigold Sour Cream
- 1 teaspoon vanilla extract or orange liqueur
- 8 ounces fresh or frozen raspberries, plus additional for garnish
- 1 teaspoon fresh lemon juice
In a medium-size saucepan, sprinkle the gelatin over the cold water and let stand 1 minute. Stir in the cream and ¾ cup sugar and stir over medium heat until gelatin dissolves (about 5 minutes). Transfer to a large bowl and let cool 15 minutes. Whisk in the sour cream and vanilla; divide mixture among 6 to 8 serving dishes. Refrigerate until firm (about 3 hours).
Meanwhile, in a food processor or blender, combine the raspberries, remaining sugar and lemon juice; puree until smooth. Transfer to a fine sieve set over a bowl. With a rubber spatula, press mixture until all that is left in the sieve are the raspberry seeds.
Spoon sauce over the cream and sprinkle with more berries.
Makes 6-8 servings.
PUFF PASTRY DOUGH*
- 1/3 cup water
- Dash salt
- 3/4 cup (1-1/2 sticks) cold Darigold butter
- 3/4 cup flour
- 2 cups Darigold heavy cream, whipped and sweetened
Dissolve salt in water; set aside.
Cut butter into flour with a pastry cutter or two knives until the mixture resembles coarse crumbs the size of peas. Stir 2 tablespoons of water mixture into flour and mix until water is absorbed. If flour mixture does not form a ball when gathered together, add remaining water, 1 tablespoon at a time, until a soft ball forms. (You may not need to use all of the water.) Do not over mix. Roll or pat the dough into a thin square on a heavily floured surface. Fold the dough over itself and let it rest for a few minutes. Repeat this process five times. Preheat oven to 350°F. Divide dough into thirds; using a rolling pin, roll out each third into a 9 x 6-inch rectangle. Fold rolled dough in half and lift onto cookie sheets; then unfold dough to form original rectangles. Prick dough all over with a fork to prevent it from rising. Bake 25 to 35 minutes, or until golden brown. Do not overbake. Makes three 9 x 6-inch pastries. Cool completely before constructing napoleon.
*Purchased frozen puff pastry, thawed and baked, may be substituted.
CONSTRUCTING THE NAPOLEON:
Whip 2 cups Darigold heavy cream until soft peaks form. Add desired amount of sugar and whip until stiff; set aside. Place a sheet of baked pastry on a cutting board. Spread or pipe half of whipped cream over pastry; arrange a layer of berries over cream. Top with second sheet of baked pastry and gently press to adhere to cream. Repeat layering of cream and berries and top with remaining sheet of pastry; garnish with berries. Drizzle top with a powdered sugar glaze (optional). Dust top of napoleon with powdered sugar. Using an electric or serrated knife, cut in half lengthwise. Then cut each half into four equal portions. Refrigerate until ready to serve. Make up to 4 hours before serving. Makes 8 servings.
Old-Fashioned Browned-Butter Pound Cake with Blueberries and Cream
- 1 cup (2 sticks) Darigold butter
- 2 cups sugar
- 5 eggs
- 2-1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Darigold whipping cream
- 2 teaspoons vanilla extract*
- Blueberry Sauce
Heat the butter in a saucepan over medium heat until it foams and turns brown (5 to 10 minutes). Set aside and cool until butter begins to solidify.
Add butter and sugar to the bowl of an electric mixer and beat 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in a small bowl. With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour. Stir in vanilla. Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
Place in a cold oven and set the temperature to 325°F; bake for 75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely. Makes 16 servings.
*Lemon or almond extract may be substituted.
Combine 1/2 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon (optional) in a medium saucepan; whisk to blend. Stir in 1 cup water and mix well. Add 2 cups fresh or frozen blueberries and bring mixture to a boil over medium-high heat; cook one minute, or until mixture thickens. Remove from heat; serve warm or cold. Makes about 2 cups.
Peach Sour Cream Ice Cream
- 1-1/4 pounds peaches, pitted, peeled and thinly sliced
- 3/4 cup sugar
- 1 tablespoon bourbon or dark rum (optional)
- 1 cup Darigold sour cream
- 1 cup Darigold heavy cream
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon salt
Toss the peaches with the sugar and bourbon in a large bowl.
Let stand one-half hour at room temperature, stirring occasionally.
In a food processor or blender, combine the peaches with the remaining ingredients and pulse until almost smooth. Refrigerate 1 hour, or until thoroughly chilled. Freeze in an ice cream maker following manufacturer’s directions. Makes 1 quart.
Raspberry Parfait with Mango-Lime Curd
- 2 large ripe mangos, pitted, peeled and cubed*
- 1/2 cup (1 stick) Darigold butter
- 1 teaspoon grated lime peel
- 1/2 cup fresh lime juice
- 1/2 cup sugar
- 4 egg yolks
- 2 cups Darigold vanilla yogurt
- 1 pint fresh raspberries
Puree the mangos. Melt the butter in a medium-size saucepan over medium-low heat. Stir in the mango puree, lime peel, lime juice, sugar and egg yolks. Stir with a whisk until the mixture thickens and coats the back of a spoon (about 10 minutes). Transfer to a bowl and refrigerate until chilled.
To serve, layer 4 glasses with raspberries, 2 tablespoons of the mango-lime curd and 1/4 cup of yogurt. Repeat and top with raspberries; chill. Makes 4 servings.
*For instructions on preparing mangos, visit http://www.mango.org.