Archive | July 2010

Recipe Of The Week: Raspberry Sorbet

Speaking of sorbet……
This one you CAN eat!

Here is a simple raspberry sorbet recipe courtesy of Paula Deen.

We have never had an ice cream maker but I sure would like one!

Raspberry Sorbet

Ingredients
2 cups sugar
2 cups water
2 quarts raspberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup white corn syrup

Directions
Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.

Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.

Raspberry Sorbet

Raspberry Sorbet

Rebecca

Rebecca

Recipe Of The Week: Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins
Courtesy of Taste of Home

Ingredients
1-2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Directions
In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips.

Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.

Editor’s Note: If using frozen raspberries, do not thaw before adding to batter.

Rebecca

Rebecca

Recipe Of The Week: Raspberry Freezer Jam

Many years ago I used to make jam…strawberry, raspberry and peach. Only I made it the hard way…by cooking the jam, packaging it in sterile jars then doing the hot bath thing until the jars were sealed.

I remember my mom used to make jam…only she did it the easy way….
Freezer Jam!

Here is a sure-fire easy freezer jam recipe from Kraft Foods.

Raspberry Freezer Jam

What You Need

3 cups prepared fruit (buy about 6 cups fully ripe red raspberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water 1 box SURE.JELL Fruit Pectin

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips
How to Measure Precisely
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Substitute
Prepare using blackberries.

Raspberry Freezer Jam

Raspberry Freezer Jam

Rebecca

Rebecca

Recipe Of The Week: Lemon Raspberry Cheesecake

Oh Yum!

Summertime Delight Lemon Raspberry Cheesecake
Jayne Vosters won first place for her lemon raspberry cheesecake at the 2009 Wisconsin Cheese Festival Cheesecake Contest. Learn more about the Wisconsin Cheese Festival Cheesecake Contest and the winning baker.

Ingredients

Pecan Crust:
1 cup(s) (about 25 wafers) crushed vanilla wafers
1 tablespoon(s) granulated sugar
1/2 cup(s) toasted pecans, coarsely chopped
2 tablespoon(s) melted unsalted butter

Cheesecake:
3 ounce(s) white chocolate, chopped
1/3 cup(s) whipping cream
3/4 cup(s) granulated sugar
3 strip(s) lemon peel, cut into 1/2-inch pieces
1 1/2 pound(s) cream cheese, softened
1 cup(s) sour cream
2 tablespoon(s) fresh lemon juice
4 eggs
1 cup(s) medium toasted pecans, chopped
Fresh raspberries

White Chocolate Frosting:
2 tablespoon(s) whipping cream
2 ounce(s) white chocolate, chopped
4 ounce(s) cream cheese, softened
1 teaspoon(s) lemon zest

Raspberry-Grand Marnier Sauce:
16 ounce(s) fresh or frozen raspberries
1/3 cup(s) granulated sugar, add more to taste
2 tablespoon(s) orange liqueur (such as Grand Marnier)

Directions

In a food processor, finely chop vanilla wafers. Add sugar and pecans; chop fine. With the machine running, pour in butter. Press the mixture into the bottom of the prepared pan. Refrigerate until firm.

Place white chocolate in small bowl. Gently warm cream and pour over the chocolate. Let stand, stirring often, until chocolate is melted. Cool slightly.

Place sugar and lemon peel in a food processor work bowl fitted with a metal blade. Process until the lemon peel is very fine, about one minute.

Add softened cream cheese and process until smooth, about 30 seconds, scraping the sides of the bowl several times. Mix in white chocolate, cream, sour cream, and lemon juice. Add eggs, one at a time, and process until smooth, another 30 seconds.

Pour half of the mixture over the chilled crust, and drizzle with 1/4 cup of the Raspberry Sauce. Top with remaining batter.

Place the cheesecake in a baking pan about 2 1/2 to 3 inches deep and wide enough so there is at least an inch of room around the cheesecake. Pour boiling water into the baking pan to about half way up the sides of the spring form pan.

Bake in the center of a 350 degree oven for 45 minutes. Turn oven off and let the cheesecake remain in oven, with door closed, for another 60 minutes. Remove from water bath and cool in the pan, away from drafts. When cool, remove from pan and refrigerate.

To finish dessert, cut a piece of parchment or wax paper in a six-inch round, using a saucer as a guide, and place in the center of the cheesecake. Frost the sides and top, around the paper, with White Chocolate and Cream Cheese Frosting. Press chopped pecans into the frosting. Remove paper and chill until frosting is firm, about one hour. Spoon Raspberry Grand-Marnier Sauce into the center and garnish with fresh raspberries.

To make the frosting: Place whipping cream in a small bowl and gently heat. Add white chocolate to cream and stir until melted. Cool to room temperature. With electric mixer beat cream cheese and lemon zest together. Add white chocolate and cream; whip until smooth. If frosting is too soft, refrigerate until it is thick and creamy.

To make the sauce: In a saucepan, heat berries until just warm, and juice is released. If using fresh berries, add 1/4 cup water. Force the mixture through a sieve or juicer. Return juice to saucepan; discard solids. Add sugar to taste. If using fresh berries 1/3 to 1/2 cup sugar should be adequate. If using pre-sweetened berries, little or no additional sugar may be needed. Cook over medium high heat until liquid is reduced by half. Remove from heat, add orange liqueur and cool.

Lemon Raspberry Cheesecake

Lemon Raspberry Cheesecake

Rebecca

Rebecca