4 cups mixed berries (blueberries, strawberries and raspberries work well)
1/2–3/4 cup white granulated sugar
1/2 lemon
12 wonton wrappers (you can usually find them in the produce section)
1 cup canola oil for frying
1/2 cup confectioners’ sugar
Whipped cream
Fresh mint leaves, for garnish
Place the berries in a big bowl and add enough granulated sugar to get them nice and syrupy. Juice the lemon over the berries, give a quick stir, then set aside in the refrigerator. Add oil to a deep skillet and heat on medium-high. When oil is hot, but not smoking, add the wontons, two or three at a time. You don’t want to crowd them or they may stick together. Cook about 15–20 seconds per side, until nice and brown. Place on paper towels to drain and sprinkle with confectioners’ sugar. Place a small dollop of whipped cream in the middle of 4 small serving plates to hold the wontons in place. Layer a wonton on each plate, cover with a spoonful of the berries, a dollop of whipped cream, add another wonton, more berries and whipped cream. Repeat to finish off. Garnish with mint leaves, if desired. Serve immediately.
Serves 4
Holly Michaud is a personal chef who works for The Pier, a unique waterfront restaurant in Newport, Rhode Island. She has years of experience in the kitchen cooking for celebrities on various chartered yachts.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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