Barefoot Contessas Raspberry Sauce Recipes
BAREFOOT CONTESSA'S RASPBERRY SAUCE
Make and share this Barefoot Contessa's Raspberry Sauce recipe from Food.com.
Provided by Juenessa
Categories Raspberries
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place the package of raspberries, the granulated 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 Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
- Chill (for two to three hours).
Nutrition Facts : Calories 678.9, Fat 0.6, Sodium 52.6, Carbohydrate 169.5, Fiber 6.8, Sugar 131, Protein 1.5
BAREFOOT CONTESSA'S BLUEBERRY SAUCE
This sauce was created by Ina Garten (the Barefoot Contessa to those who don't know) to go with her Recipe #205777 that I posted here. No butter in this cake, but still moist and delicious! The blueberry sauce is pretty darn good, too.
Provided by Raquel Grinnell
Categories Sauces
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. If you don't have vanilla sugar, just use a cup of sugar and a 1/4 teaspoons of vanilla extract.
- Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally.
- Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve.
- Cool to room temperature, cover and refrigerate.
Nutrition Facts : Calories 20.8, Fat 0.1, Sodium 0.4, Carbohydrate 5.3, Fiber 0.9, Sugar 3.6, Protein 0.3
BAREFOOT CONTESSA'S RASPBERRY CHAMPAGNE
I just watched Barefoot Contessa and she made a romantic breakfast for dinner for her husband....I have posted the other things she made which are recipe #85443, recipe #85449 and recipe #85447. She also made sausage links which I'm sure everyone knows how to cook in a pan ;>
Provided by Bri22
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar in a small dish.
- Place the 1 tbsp chambord in a small dish.
- Dip rim of a flute glass (or other tall thin glass) into chambord then into sugar.
- Let dry completely.
- Place a few raspberries in bottom of glass.
- Fill with 2 tbsps of chambord.
- Fill rest of glass to top with champagne.
Nutrition Facts : Calories 2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.1
BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE
Saw this on the Contessa's show on the Food Network last night. She serves it with a standing rib roast. I think it has many possibilities, perhaps as a base for a dip with chipped beef? The whole-grain mustard adds great texture. I made this for Christmas to go with Recipe #95534 ("da Best" Chicago-style Italian Beef) and it was a heavenly combination. This made a lot so I took one and a half cups of the sauce, added about one cup of shredded sharp cheddar cheese and 3 chopped hard-boiled eggs. It was a lovely dip for crackers.
Provided by Kats Mom
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
Nutrition Facts : Calories 1891, Fat 133.9, SaturatedFat 17.2, Cholesterol 65.7, Sodium 20601.8, Carbohydrate 133.7, Fiber 55.7, Sugar 27.7, Protein 75.9
BAREFOOT CONTESSA'S BARBECUE SAUCE
The Contessa told an interesting story about this recipe. She said that about 20 years ago she asked a chef on the show to make three types of barbecue sauces: one mustardy, one tomatoey, and one Chinesey. When she tasted them, the first one was too mustardy, the second was too tomatoey, and the third was too Chinesey! She decided to try combining the three, and she said it turned out being the best sauce she'd ever tried. This is the result, and it's her favorite to this day.
Provided by Kree6528
Categories Sauces
Time 55m
Yield 1 1/2 quarts
Number Of Ingredients 13
Steps:
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
- Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
- Use immediately or store in the refrigerator.
- The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!
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