My Danish Kitchen

Pasta Salad with Sun-dried Tomatoes

August 15, 2011 by mydanishkitchen

Pasta Salad with sun-dried tomatoes

I was looking for a good Pasta Salad to serve for the “BurleyMen Club” 🙂 aka Artist Blacksmith Group of Tidewater for their monthly meeting held at Gentile Forge. I came across this Pasta Salad and thought it sounded super delicious. Sun-dried tomatoes and Kalamate olives, what a winning combination. And it was delicious!….but….I’m now thinking that it might have been the wrong type of food to serve for all those MEN. Don’t get me wrong, they liked it, but the wrong type of food nonetheless. The sun-dried tomatoes may have been too refined, too delicate and too modern. This Pasta Salad would fit-in much better at my work with all the GIRLS there. I’ll try it out there for our next potluck.

Sun-dried Tomato Dressing

If your not able to find pitted olives use a Cherry Pitter, it works great.

Pasta Salad

Ingredients:

Dressing:

7 oz Sun-dried Tomatoes in oil, drained

2 small or 1 large Garlic Clove

3 tbsp Red Wine Vinegar

1 cup Extra Virgin Olive Oil

Salt and Pepper to taste

Salad:

8 oz Spiral Pasta

20 Kalamata Olives (a good handful), sliced or chopped

1 pint Cherry Tomatoes, cut in halves

10 Basil leaves, julienned

1 1/2 cup Parmesan Cheese, grated

Directions:

In a food processor combine sun-dried tomatoes (drained), garlic, red wine vinegar and salt and pepper. Start the food processor and add the olive oil in a steady stream. Continue blending until a homogeneous mass. Store in an airtight container for 1-3 hours or preferably until the following day to allow flavors to marry. Note: this dressing recipe makes enough for 2 pasta salads.

Cook pasta in salted water until desired consistency, rinse under cold running water and drain. Add about 1/4 of dressing to pasta and stir. Add cherry tomatoes, olives, Basil and about 2/3 cup Parmesan, stir gently. Continue to add more dressing and Parmesan cheese to your liking. Note: reserve a small amount of Parmesan for topping. Enjoy.

Source: adapted from Barefoot Contessa

Posted in Appetizers, pasta, Quick and Easy, Salad, Side dish | Tagged ABGT, blacksmith, forge, gentile, jganvil, kalamata, olives, parmesan, pasta, salad, sun-dried, tomatoes | 15 Comments »

Gamle Ole – Beauty and the Beast

August 1, 2011 by mydanishkitchen

Gamle Ole aka Stinky Cheese

Let me introduce you to my little friend, my childhood friend, Gamle Ole aka Stinky Cheese. This is a Danish cheese which is aged 40+ weeks and it taste AMAZING and I absolutely LOVE it. It’s a very sharp cheese and as the name indicates it’s very aromatic. When I bring it out my son makes sure windows and doors are flung wide open…I guess that means it needs air to breath…no?

Gamle Ole Danish Cheese

My parents mailed me this cheese for my birthday. It was what I had wished for and I was so happy when it arrived in the mail. I posted about it on Facebook and my cousin Anita told me a story about how her In-laws kept their Gamle Ole outside in the mailbox so not to stink up the refrigerator, besides the mailman always delivered the mail directly to their door. One day there was a substitute mailman and you can imagine his surprise to find the cheese sitting in the mailbox. 🙂

I don’t keep my Gamle Ole outside in the mailbox as I am sure the Virginia heat would melt it away, but instead its securely wrapped in two layers and stored in a Tupperware container so it wont contaminate the entire fridge. I only eat Gamle Ole on weekends because I am sure my coworkes would not appreciate the aroma of, what my son calls “smelly feet”. But despite all the talk of how badly it smells, the taste is incredible. Denmark has long had a reputation of producing award winning cheeses and Gamle Ole is no exception. It won the Best Scandinavian Cheese award in 2010. It remains a controversial cheese meaning in short that you either love or hate it…as for me, I simply just LOVE it.

Beauty and the Beast

Source: My Danish Kitchen

Posted in Breakfast, Danish, Other | Tagged aged cheese, cheese, Danish, Gamle Ole, lageret 45, ost, stinky cheese | 18 Comments »

Milky Way Midnight Brownies

July 18, 2011 by mydanishkitchen

I’ve been having a brownie craving lately, a seriously deep chocolate craving. It had to be satisfied! I started looking at different brownie recipes and I saw one that had Milky Way Midnight candy bars in it. What a brilliant idea. Off I went to hunt for Midnight candy bars but the only ones I could find was the mini bars in the multi packs which has a mixture of other mini chocolate bars in it. There was only a couple of the Midnight bars in each bag so I had to buy two whole bags to have enough. Of course, I could have just used the regular Milky Ways but my heart was really set on having the rich, deep dark Midnight kind 🙂 And so I bought two whole bags of candy, just so I could have my craving satisfied. But that’s ok, because Halloween will be here soon and I can give the candy to the kids….yeah right, like that’s gonna last alllll the waaaay to Halloween 😉

Since then, I have made these brownies twice and my craving has simmered down for the moment. The candy bars almost melt into the brownie itself but every now and then you find a small piece of the white stuff. The brownies are very rich, fudgy, dense and has a deep chocolate flavor…completely immoral!

Ingredients:

5 oz (140 g) semisweet chocolate, chopped

2 oz (56 g) unsweetened chocolate, chopped

8 tbsp (113 g) unsalted butter

3 tablespoons cocoa powder

3 large eggs

1 1/4 cup (260 g) sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup (145 g) flour

1 1/2 oz (42 g) (5 mini bars) Milky Way Midnight candy bars

Directions:

Preheat oven to 350 degrees F. Line an 8 inch square pan with foil, letting the foil extend over the edges for easy removal of brownie once baked. Spray foil with cooking spray and set aside.

Cut Milky Way bars into 1/2 inch pieces and let cool in the refrigerator.

Melt the chopped chocolate and butter in a bowl set over barely simmering water (a water-bath), stir until smooth. Add cocoa powder and stir until well incorporated. Set aside to cool.

In a medium bowl, combine eggs, sugar, vanilla extract and salt, whisk for 20 seconds. Stir in melted chocolate. Add flour to wet ingredients and fold in just until combined. Add the Milky Way candy pieces, careful not to over-mix. Pour mixture into pan and bake 35-40 minutes. Check for doneness by inserting a toothpick into center of cake, toothpick should have just a few crumbs attached to it. Move pan to a wire rack and allow to cool completely. Cut into small pieces and serve. Enjoy!

Source: inspired by The Good Cookie book

Posted in Cake, Chocolate | Tagged brownie, candy, chocolate, chocolate bar, cocoa, milky way | 10 Comments »

Hindbærroulade – Raspberry Swiss Roll

July 4, 2011 by mydanishkitchen

Hindbærroulade – Raspberry Swiss Roll

Roulade is one of my (many) favorite cakes and my mother used to make a fantastic roulade with a raspberry cream. I wanted to make some version of her cake and this is what I came up with.

Roulade can be a very intimidating dessert to make, I know I felt a bit anxious about it myself. I did a lot of research online and planned my adventure for weeks. It turns out that there are numerous techniques out there on how to roll the cake without it cracking. Some choose to cover the cake with a moist clean tea towel while it cools and the roll it, some brush it with a liqueur or simple syrup, allow to cool and then roll it. I choose to roll it while still hot, allow to cool, unroll, apply wet ingredients and re-roll. It worked out really great. Use the parchment paper to help you roll the cake while it’s hot and get a good grip on the cake, as if you were rolling sushi. If the cake is tightly rolled, it’s easy to cut and it looks great. This turned out to be a really fun project, not to mention delicious.

Make sure to beat eggs for a full 10 minutes. Sift and fold in dry ingredient. Flip baked cake onto sugared parchment paper.

Use paper to help roll the warm cake along short edge. Get a good grip. Wrap in paper and tea towel, allow to cool.

Gently unroll cooled cake, apply wet ingredients, re-roll. Place seam-side down.

Hindbærroulade – Raspberry Swiss Roll

Ingredients:

For the cake:

3 large eggs

125 g sugar (4.4 oz) (3/4 cup)

60 g flour (2.1 oz) (1/2 cup)

60 g cornstarch (2.1 oz) (1/2 cup)

1 tsp. baking powder

For the filling:

Raspberry sauce or your favorite marmalade

225 ml heavy whipping cream (1 cup) (1/2 pint)

1 1/2 tbs. confectioners sugar

Directions:

Preheat oven to 390 degrees F [200 degrees C]

Make Raspberry Sauce, if using, and set aside to cool.

Line a 26×36 cm (10×15 inch) baking sheet with parchment paper. Place eggs and sugar in the bowel of an electrical mixer and mix on high-speed for 10 minutes until eggs are pale and thick. Mix dry ingredients in a small bowel and sift over egg mixture. Gently fold in the dry ingredients, careful not to deflate the dough by over mixing. Pour batter onto baking sheet and gently spread out dough into all corners. Bake for 8-10 minutes until light golden. Do not over-bake, cake should spring back when touched in the center.

Place a clean tea towel on table top and lay a second piece of parchment paper on top. Sprinkle parchment paper generously with sugar. Once cake is out of the oven and still hot, flip cake out of baking sheet onto new sugared parchment paper. Carefully peel off old parchment paper. While still hot, start at the short edge and use the parchment paper to help you roll up the cake. Once starting to roll, keep a firm grip on the cake (as if you were making Sushi) to get a tight roll. Once the cake is rolled up, finish by rolling the parchment paper around the cake and then roll the tea towel around the parchment paper. Let it cool completely.

Whip whipping cream and confectioner’s sugar until it starts to thicken a little, set aside. Once cake is cooled, gently unroll. Spread a thin layer of Raspberry Sauce or marmalade out over the entire cake. Next spread a thin layer of the whipped cream. Gently roll the cake back up again with the parchment paper and store in refrigerator until ready to serve, seam side down. Enjoy.

Hindbærroulade

Source: inspired by Familie Journalen

Posted in Cake, Danish, Dessert | Tagged dansk, hindbær, hindbærroulade, jelly roll, marmalade, raspberry, roulade, swiss roll | 17 Comments »

Rhubarb Granita (Rabarberslush)

June 20, 2011 by mydanishkitchen

Rhubarb Granita

Melting Rhubarb Granita

Rhubarb Granita – what a brilliant idea! I came across this recipe in a Danish magazine and being a big rhubarb fan and all, I immediately ran to the store to get rhubarb. And I was in luck, because fresh firm rhubarb (not limp please) are not that easy to find around here for some odd reason. So needless to say I was very pleased with my find. Thank you Harris Teeter.

The Rhubarb Granita turned out even better than I had imagined and I was really impressed with it. The combination of rhubarb and vanilla sugar makes for an amazing aroma when cooking it. It will perfume your entire house. Now, I did use the European style vanilla sugar but if you don’t have that you can use 1/2 of a vanilla bean instead. Or you can easily make your own vanilla sugar by tossing some empty vanilla pods into some sugar and store in a closed container and you’ll have flavorful and fragrant vanilla sugar in no time.

The Granita is super easy to make and take a look at that beautiful, brilliant, pink color, not to mention how delicious it taste. Oh and if you decide to enjoy it as a slushy drink, it taste fantastic with a splash of Tequila 🙂 Perfect for these hot summer days.

Ingredients:

2 medium Rhubarb (250 g)

2 cups water (5 dl)

1/2 cup + 3 tbsp sugar (125 g)

1 tsp vanilla sugar or seeds from 1/2 vanilla bean

a splash of Tequila – optional

Directions:

Clean and cut rhubarb into 1 inch pieces. Drop into cooking pot and add water, sugar and vanilla sugar. If using the seeds from 1/2 vanilla bean instead of vanilla sugar, toss in the empty vanilla pod into the pot while cooking for extra flavor. Cover with a lid and simmer until tender, about 15 minutes. Place a sieve over a small bowl and pour cooked rhubarb into the sieve and allow to drip off. Set aside Rhubarb liquid and let cool. After the liquid has cooled off, you can either poor it into a shallow dish, place in freezer for 3-4 hours and break up semi-frozen liquid with a fork every hour. Or if you have an ice cream maker, you can freeze the liquid in there according to the manufactures instructions. It took about 25-30 minutes in my ice cream maker. Serve immediately or store in an airtight container. Note – if serving as a slushy drink, a splash of Tequila works really well with the Rhubarb. Enjoy.

Rhubarb Granita

Vaniljesukker (Vanilla sugar)

Source: adapted from Familie Journal

Posted in Dessert, Drinks, Frozen Dessert | Tagged frozen drink, granita, rhubarb, slush, tequila | 7 Comments »

Lasagna With Sausage And Spinach

June 13, 2011 by mydanishkitchen

Lasagna

Lasagna is one of my son’s all-time favorite dishes, mine as well. But then again, I’ll eat any type of pasta, anytime. The thing about Lasagna is that it’s a time-consuming dish, so lately when I make it, I make two dishes and freeze one. You want to make sure you freeze the assembled Lasagna before it is baked. Then just thaw it in the refrigerator for a day before baking.

What I really like about Anne Burrell’s recipe is how the Basil is mixed in with the Ricotta cheese which gives it a wonderful flavor. In my opinion, the greatest thing about Lasagna is how versatile it is. You can make it a hundred different ways by substitute whatever type of vegetables and/or meats your heart desires. I don’t really think that I have made the same Lasagna twice because it is always a little different. A very helpful tip that Anne Burrell also gave on her show was to layer the lasagna noodles in a criss-cross fashion to help prevent the lasagna from gliding apart once it’s cut and to let it cool down for at least 10-15 minutes before cutting into. Fifteen minutes are an eternity when your hungry and it’s Lasagna your waiting for.

Ricotta Cheese with Basil and Parmigiano-Reggiano

Sausage and Spinach

Mozzarella and Parmigiano-Reggiano

Home-made Marinara

Ingredients:

1 1/2 lbs sweet Italian sausage

12 oz mushrooms, sliced

a pinch crushed red pepper flakes

2 garlic cloves, minced

5 oz fresh baby spinach

2 cups ricotta cheese

8-10 basil leaves, chopped

1 egg

2 cups Parmigiano-Reggiano, divided

your favorite home-made marinara sauce

16 oz package lasagna noodles

1 lb grated mozzarella cheese

Directions:

Bring a large pot of salted water to a boil. Cook lasagna noodles for 7 minutes, drain and lay flat on a baking sheet, set aside.

Break apart Italian sausage and brown in pan, set aside. Add sliced mushrooms and crushed red pepper flakes to pan, season with salt and cook until soft. Add garlic and spinach and cook just until spinach is wilting. Remove from pan and set aside.

In a small bowl combine ricotta cheese, basil, egg and 1/2 the Parmigiano-Reggiano. Mix to combine and season with salt. Set aside.

Preheat oven to 350 degrees F.

In the bottom of a 9 x 13 inch baking dish add a couple of ladles of marinara sauce and spread evenly. Arrange a layer of lasagna noodles over sauce. Top with 1/3 of the ricotta cheese mixture. Arrange a layer of lasagna noodles in the opposite direction and top with sauce, 1/3 of mushroom mixture, mozzarella cheese and some of the remaining Parmigiano-Reggiano. Repeat these layers until all ingredients are used up and the pan is full. Make sure that the top layer consist of marinara sauce topped with cheese.

Place dish on baking sheet, cover with foil and bake in oven for 1 hour 15 minutes. Remove foil for the last 15 minutes of baking time to brown the top. Let cool for 15 minutes before slicing.

Lasagna

Source: adapted from Anne Burrell

Posted in Comfort food, Italien, Main course, pasta | Tagged lasagna, sausage, spinach | 5 Comments »

Lagkage med jordbær og marcipan – Layered cake with strawberries and marcipan

May 30, 2011 by mydanishkitchen

Lagkage med jordbær og marcipan

I have been meaning to make a real Danish Lagkage for quite some time now, but for some reason, I kept putting it off. Then I went to my friend Tina’s house for our monthly Danish meeting and she served the most wonderful Lagkage which really inspired me. Thanks Tina 🙂 The following morning I started researching Danish Lagkager and by late afternoon I had made my first ever real Danish Lagkage. The combination of fresh strawberries, crisp macaroons, sweet marcipan and light sponge cake made for an amazing combination of flavors and textures. It turned out to be a big success and it will definitely not be the last time that I make Danish Lagkage for dessert.

It can seem a little complicated to get all the right ingredients together but you can buy the sponge cake, Danish macaroons and raw marcipan on the internet and making the homemade custard really is very easy. I could have baked a sponge cake myself and cut it into thirds but this particular store-bought cake it very light and thin and actually perfect, in my opinion, for making a Lagkage. If you feel inspired to make a Lagkage, I am confident that you will not regret it.

Ingredients:

3 round sponge cakes

Custard:

2 eggs

2 tbsp sugar

1 tbsp cornstarch

1 cup milk (2 1/2 dl)

1 tsp vanilla sugar

Strawberry filling:

1 pint whipping cream (1/2 liter)

1 tbsp confectioner’s sugar

1 lb fresh strawberries (500 g)

Other fillings:

1/2 lb marcipan (250 g)

Confectioners sugar for rolling out marcipan

Danish macaroons – crumbled

small amount of chocolate – grated or shaved, for decoration

Directions:

To make the Custard – Whisk eggs, sugar and vanilla sugar together in a small cooking pot. Measure out milk and add cornstarch, stir to combine. Add milk to eggs in cooking pot and while stirring constantly bring to a simmer. Custard will thicken rapidly and once you notice it bubbling remove from heat. Place custard in small dish, cover with cling wrap directly onto the custard surface to avoid a skin from forming. Place in refrigerator to cool down a little.

To make Strawberry filling – Clean strawberries under running water, cut top off and cut into half, set aside. Using an electrical mixer, whisk whipping cream until it starts to thicken a little (the beaters leave a soft track in cream). Add confectioners sugar and whisk just a little more, careful not to get whipping cream too thick. Take a little under half of strawberries and break up using a fork. Add a little under half of whipping cream to smashed strawberries and stir to combine. Set aside. Set aside the remaining half of whipped cream and strawberries.

Take marcipan and divide into 2 equal portions, roll to a ball. Sprinkle confectioners sugar onto clean tabletop and roll out balls to flat disks approximately same size as your sponge cakes. Lift from tabletop and set aside.

To assemble cake:

1. Place first sponge cake onto serving dish

2. Spread out half of custard

3. Add one disk of marcipan

4. Spread out half of strawberry filling

5. Add second sponge cake

6. Spread out remaining custard

7. Add second disk of marcipan

8. Spread out remaining strawberry filling

9. Crush a couple of crisp Danish macaroons and sprinkle over filling

10. Top with third sponge cake

11. Spread the last remaining whipped cream over top and sides of layered cake

12. Decorate with grated or shaved chocolate and remaining strawberries

Keep refrigerated until ready to serve. Enjoy!

Danish Lagkage

Source: inspired by Maduniverset.dk

Posted in Danish, Dessert | Tagged cake, custard, Danish, dansk, jordbær, kagecreme, lagkage, layer cake, layered, layered cake, makroner, marcipan, sponge cake, strawberries | 19 Comments »

Rabarber Koldskål – Rhubarb Koldskål

May 22, 2011 by mydanishkitchen

Rabarber Koldskål

I know what you’re thinking, and your right. It’s time for Koldskål! The days are longer and the temperatures are rising and Koldskål is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt which made it a little thicker, yet it turned out with a wonderful “airy” consistency which I really enjoyed. When ready to serve make sure you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup Greek plain non-fat yogurt

4 tablespoons sugar

Rhubarb Compote:

1 1/2 large Rhubarbs

4 tbsp sugar (50g)

1/2 vanilla bean

1/2 cup cold water (1 dl)

Topping:

Kammerjunkere – delicious cookies typically served with Koldskål

Direction:

Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.

Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.

Rabarber Koldskål med Kammerjunkere

Adapted from: Det Søde Liv

Posted in Breakfast, Danish, Dessert, Quick and Easy | Tagged breakfast, Buttermilk, Danish, dansk, dessert, kammerjunker, kammerjunkere, Koldskål, rabarber, rhubarb, summer, yogurt | 5 Comments »

Crab Cake Sliders With Horseradish Tartar Sauce

May 17, 2011 by mydanishkitchen

Crab Cake Sliders

Sliders seem to be a very popular item on todays restaurant menus. They are often served as an appetizer but can certainly go over for lunch or as a light dinner. These fashionable little mini foods can be made with a variety of ingredients like oysters, pulled pork, burgers of all kinds, as a sandwich or with meatballs and….drumroll please….as mini crab cakes. I had been craving these little guys for a while and when Joe suggested we get some seafood from our local market I knew just what it was going to be. Let me tell you, these crab cake sliders are really delicious and if you make the sauce ahead of time the flavors in the sauce intensifies very nicely.

Ingredients:

Crab Cakes:

1 lb crab meat

7 saltine crackers, crumbled

1 egg, beaten

2 tbsp mayonnaise

1 tsp gray poupon mustard

1/4 tsp Worcestershire sauce

1/2 tsp old bay

1/2 tsp salt

oil for frying

Horseradish Tartar Sauce:

3 tbsp mayonnaise

2 tbsp sweet relish

1/4 – 1/2 tsp horseradish (depending on your taste)

King’s Hawaiian rolls

Directions:

Start by making Tartar Horseradish Sauce by mixing together mayonnaise, relish and horseradish in a small dish. Refrigerate until ready to use.

Beat egg, set aside.Crumble saltine crackers, set aside. Using your clean hands, gently inspect crab meat for shells and place in a bowl. Add egg, mayonnaise, mustard, Worcestershire sauce, old bay, salt and crackers. Gently mix all ingredients together and form into small 2 inch patties.

Preheat oven or toaster oven to 400 degrees F. Add oil to pan and heat to medium high heat. Brown patties on both sides, remove from pan and place on baking sheet lined with foil. Finish cooking in oven or toaster oven for 10 minutes. Add rolls to oven the last 1-2 minutes of cooking time to heat through.

Assemble crab cakes on rolls with dressing. Enjoy

Crab meat patties ready for cooking

Source: My Danish Kitchen

Posted in Appetizers, Condiments, Lunch, Main course, New Years Eve, Seafood | Tagged crab, crab meat, dressing, rolls, seafood, sliders | 8 Comments »

Rød Grød Med Fløde

May 9, 2011 by mydanishkitchen

Rød Grød Med Fløde

The word Grød describes the consistency of a dish, once cooked, and can be made of rice, oat, corn, potatoes, wheat, rye, fruit etc. Grød (aka Porridge) has been a popular food in Northern Europe and Russia since the 1900 and was commonly used as a prison food in the UK. It is known to be inexpensive, easily digestible and to provide a long sensation of fullness.

In Denmark “Rød Grød med Fløde” describes a classic summer dish made of cooked red berries served with ice-cold cream or milk. It can be made with several different types of berries or simply just with a single berry. Some of the more popular berries used include raspberries, strawberries, red currant, black berries and rhubarb (although not a berry). Rød Grød is a delicious and refreshing summer dessert which can be served either warm or cold and it is really quick and easy to make. I hope you enjoy this classic Danish dish.

Ingredients:

2 rhubarb

1 lb strawberries

6 oz raspberries

1 cup water

1/2 cup sugar

3 tbsp cornstarch

cold water

Cold cream or milk for serving

Directions:

Clean rhubarb under cold running water, cut into 2 inch pieces. Rinse off strawberries, cut off top and slice in half. Look over raspberries for dirt. Place rhubarb, strawberries and raspberries in a cooking pot, add water and sugar. Simmer covered over medium-low heat for 15 minutes. Pour cooked fruit into a sieve and press fruit through the sieve using the backside of a large spoon until only seeds remain. Make sure to scrape the thick fruit pulp from the underside of the sieve, that’s the good stuff.

Stir together cornstarch and a small amount of cold water to make a slurry. Return the fruit pulp/juice to the cooking pot and bring back to a simmer. Add cornstarch slurry in small increments to the fruit while stirring, simmer. The consistency of the fruit mixture should be thick enough to cover a spoon.

Pour fruit into small serving glasses or into a serving bowl. Place in refrigerator to cool completely. When ready to serve, pour a small amount of cold cream or milk over fruit and enjoy.