The Dish


April 02, 2003|By Liz Atwood | Liz Atwood,sun staff

A sweet ending

If you're contemplating a spring brunch to celebrate Easter, Mother's Day or simply the arrival of warm weather after a dreadful winter, here's a decadent dessert idea from Pillsbury:

Bake a refrigerated pie crust until lightly browned, remove from oven and let cool. Combine in a medium saucepan 1 2 / 3 cups milk and 1 teaspoon of unflavored gelatin. Let stand for 5 minutes. Stir in 1 three-ounce package of vanilla-pudding mix (not instant). Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and let stand 5 minutes. Add 3/4 cup vanilla chips; stir until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour.

In a small bowl beat 1 cup of whipping cream until stiff peaks form. Fold into cooled pudding mixture. Spoon pudding mixture into pie shell; spread evenly. Place 1 quart of fresh strawberries (stems removed) on top of pie, pointed ends up. In a small saucepan, melt 3 tablespoons vanilla chips in 2 teaspoons of oil over low heat. Drizzle over berries and refrigerate at least 3 hours.

Star-quality dressing

Ronald McDonald has formed an alliance with Cool Hand Luke. McDonald's and Paul Newman are teaming up to present Newman's Own salad dressings on salads sold by the fast-food giant.

Officials at McDonald's, which has been in a slump recently and suffering from criticism for its fatty foods, said the arrangement is part of the company's effort to offer new, wholesome menu items.

As with other Newman's Own products, profits from the salad- dressing sales to McDonald's will be donated to educational and charitable causes.

Potatoes that are a smash

Are your spuds a dud?

The U.S. Potato Board can help. The industry group has created a Web site featuring potato trivia, nutritional information and a recipe collection that you can search by meal or ingredients.

The Web site also contains useful tips for preparing potatoes. For example, it tells you that you can have a softer skin on your baked potato if you rub it first with oil or butter. And to make a fluffier baked potato, pierce the skin with a fork several times before baking and don't wrap it in aluminum foil.

For more information, visit


* You can taste the coffeecake that sells for $8 a slice at the Tea Room at the Plaza Hotel in New York City. Bob Katz, president of My Grandma's of New England, will bring his famed cake to Graul's Markets next week. He will be in the Ruxton store from 2 p.m. to 6 p.m. April 11, at the Claire Road store in Annapolis 9:30 a.m. to 12:30 p.m. April 12, at the Timonium store from 9 a.m. to 12:30 p.m. April 13 and at the Parkton store from 1 p.m. to 5 p.m. April 13. To find out more about the cake, call 800-8GRANDMA or visit

* Chef Jerry Edwards will talk about "The New Face of Tapas" at a dinner 6:30 p.m. Tuesday at Red Tapas Restaurant, Redwood and Calvert streets. $48 for members of the American Institute of Wine & Food, $58 nonmembers. Call the AIWF, 410-244-0044, or Red Tapas Restaurant, 410-539-1330, for information and reservations.

* The Highlandtown Community Association and DiPasquale's will sponsor the first Highlandtown Wine Festival from 1 p.m. to 4 p.m. Sunday at Our Lady of Pompei Convent Garden, Conklin and Claremont streets. Tickets are $15 and available at DiPasquale's, 3700 Gough St. Call 410-908-6467 for information.

The Dish welcomes food news and notes. Send to The Dish,

Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

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