Home Party Dessert Recipe
7/28/2013
Mixed Berries with Raspberry Sauce and Creme Anglaise
(for Raspberry Sauce)
2 12oz bags frozen unsweetened raspberries, thawed
6 T sugar
2 T Grand Marnier
(for Creme Anglaise)
2 1/2 cups half and half
1 vanilla bean, split lenghwise
6 egg yolks
1/4 sup sugar
1 1/2 t cornstarch
2 T Cognac
(Others)
8 cups mixed assorted berries
madeleines
>how to make<
(for Raspberry Sauce)
*Puree berries in processor.
*Strain through sieve, pressing on seeds.
*Mix sugar and Grand Marnier into puree.
*Cover and refrigerate until ready to use.
(for Creme Anglaise)
*Place half and lalf in heavy medium saucepan.
*Scrape in seed from vanilla bean, add bean.
*Bring to simmer.
*Whisk yolks, sugar, and cornstarch in medium bowl to blend.
*Gradually whisk in hot half and half mixture.
*Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes.
*Strain into bowl.
*MIx in Cognac.
*Cover and refrigerate until well chilled.
(for assembling)
*Ladle both sauces onto each plate.
*Mound berries in center.
*Ladle sauces again.
*Serve with Madeleines.
-serves 10 to 12-
(for Raspberry Sauce)
2 12oz bags frozen unsweetened raspberries, thawed
6 T sugar
2 T Grand Marnier
(for Creme Anglaise)
2 1/2 cups half and half
1 vanilla bean, split lenghwise
6 egg yolks
1/4 sup sugar
1 1/2 t cornstarch
2 T Cognac
(Others)
8 cups mixed assorted berries
madeleines
>how to make<
(for Raspberry Sauce)
*Puree berries in processor.
*Strain through sieve, pressing on seeds.
*Mix sugar and Grand Marnier into puree.
*Cover and refrigerate until ready to use.
(for Creme Anglaise)
*Place half and lalf in heavy medium saucepan.
*Scrape in seed from vanilla bean, add bean.
*Bring to simmer.
*Whisk yolks, sugar, and cornstarch in medium bowl to blend.
*Gradually whisk in hot half and half mixture.
*Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes.
*Strain into bowl.
*MIx in Cognac.
*Cover and refrigerate until well chilled.
(for assembling)
*Ladle both sauces onto each plate.
*Mound berries in center.
*Ladle sauces again.
*Serve with Madeleines.
-serves 10 to 12-
7/10/2013
Raspberry and Blueberry Pie
(for Pie Crust)
3/4 cup flour
1 t salt
3 T unsalted butter, cut into small pieces
1 T solid vegetable shortening
3 T water
(for Pie Filling)
3 cups mixed raspberries and blueberries
1 T cornstarch
1/4 cup sugar, plus 1 to 2 t for crust
1/4 t ground cinnamon
1 t lemon juice
1 egg white, beaten
>how to make<
(for crust)
*Stir together flour, sugar and salt in bowl.
*Cut in butter and shortening until mixture is crumbly.
*Stir in water by the tablespoon until dough holds together.
*Gather into ball.
*Flatten to a disk.
*Wrap in plastic warp and chill 30 minutes.
(for filling)
*Combine berries, cornstarch, 1/4 cup sugar, cinnamon and lemon juice in bowl.
*Pour them into 3 ramekins.
*Divide the dough into 3 portions.
*Roll out each dough into a little larger circle than the diameter of ramekin.
*Crimp and pinch edges to the ramekin.
*Make 2 slashes in the center.
*Brush crust with egg white and sprinkle with remaining sugar.
*Bake at 375 degrees until crust is golden about 35 minutes.
*Let stand about 10 minutes.
*If desired, serve with vanilla ice cream.
-makes 3-
(for Pie Crust)
3/4 cup flour
1 t salt
3 T unsalted butter, cut into small pieces
1 T solid vegetable shortening
3 T water
(for Pie Filling)
3 cups mixed raspberries and blueberries
1 T cornstarch
1/4 cup sugar, plus 1 to 2 t for crust
1/4 t ground cinnamon
1 t lemon juice
1 egg white, beaten
>how to make<
(for crust)
*Stir together flour, sugar and salt in bowl.
*Cut in butter and shortening until mixture is crumbly.
*Stir in water by the tablespoon until dough holds together.
*Gather into ball.
*Flatten to a disk.
*Wrap in plastic warp and chill 30 minutes.
(for filling)
*Combine berries, cornstarch, 1/4 cup sugar, cinnamon and lemon juice in bowl.
*Pour them into 3 ramekins.
*Divide the dough into 3 portions.
*Roll out each dough into a little larger circle than the diameter of ramekin.
*Crimp and pinch edges to the ramekin.
*Make 2 slashes in the center.
*Brush crust with egg white and sprinkle with remaining sugar.
*Bake at 375 degrees until crust is golden about 35 minutes.
*Let stand about 10 minutes.
*If desired, serve with vanilla ice cream.
-makes 3-
Labels: blueberry pie recipe, mixed pie recipe, raspberry pie recipe
