AwesomeBites

Tag: raspberry

  • Coeur a la Creme with Raspberry Sauce

    Coeur a la Creme with Raspberry Sauce

    Ingredients

    12 ounces cream cheese, at room temperature
    1 1/4 cup confectioners’ sugar
    2 1/2 cups cold heavy cream
    2 teaspoons pure vanilla extract
    1/4 teaspoon grated lemon zest
    Seeds scraped from 1 vanilla bean
    Raspberry and Grand Marnier Sauce, recipe follows
    2 half-pints fresh raspberries
    Directions
    Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

    Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

    To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

    Raspberry and Grand Marnier Sauce:

    1 half-pint fresh raspberries

    1/2 cup sugar

    1 cup seedless raspberry jam

    2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

    Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

    If your unmolding isn’t perfect, scoup the creme on top of the raspberry sauce using dainty little tea cups!

  • Cranberry Raspberry Lemonade

    Cranberry Raspberry Lemonade

    My hubby gets into the kitchen from time to time and his niche is truly the BBQ and also drinks. 

    He made an excellent drink for me last night, non-alcoholic.   While he charged his up with a touch of Vodka, I liked mine virgin style.

    Cranberry Raspberry Lemonade

    Make it in a pretty 12 ounce glass:

    1 scoop Country Time Lemonade powder

    1 cup Cranberry Raspberry Juice

    Fill the rest of the glass with crushed ice.  Oh, so good.

  • Julia Child’s Cherry Clafoutis

    Julia Child’s Cherry Clafoutis

    Baking my Black and Blue Berry Clafoutis

    I have heard many descriptions for this dish, from pancake to pudding. My goodness, just say crepe! That is the taste and texture. It is a crepe dish. Instead of making a bunch of crepes, you make a crepe casserole. And thinking of this makes me also realize it would be great with a mushroom cheese filling served along a nice salad. I guess any filling for a crepe could be used. How exciting! A savory clafoutis. I have to put that on my to do list!

    For things like clafouti you can’t go wrong with Julia Child’s recipe. While this serves 6-8 people for dessert, it also makes a wickedly indulgent breakfast for 4!
    Cherry Clafoutis

    Julia Child’s Clafoutis  (kla-foo-TEE)
    serves 6-8

    1 1/4 cups milk
    1/3 cup sugar
    3 eggs
    1 Tablespoon vanilla
    1/8 teaspoon salt
    1/2 cup flour
    3 cups cherries, pitted
    1/3 cup sugar
    powdered sugar

    In a bowl mix the milk, sugar, eggs, vanilla, salt and flour with your stick blender. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

    Directions

    1. Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
    2. Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners’ sugar, and serve warm with creme fraiche.

    Clafouti is best warm, so bake it just before you serve dinner. Scoop it into bowls, with a spoonful of creme fraiche or bake it up and have it for breakfast in the morning!  

    Clementines, Blackberries, Raspberries, Cherries all are great in this crepe like dish with fruit!

    Blackberry Clafoutis