Berries With Honey Sour Cream Sauce Recipes

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• In large bowl, mix sour cream, honey and orange juice until smooth.
• Add oranges, bananas, strawberries and grapes; toss gently to mix.

Steps:

• Grate zest from orange into small bowl. Add sour cream, mayo and honey; mix well.
• Section orange; place in medium bowl. Add remaining ingredients; mix lightly.
• Serve fruit salad topped with sour cream sauce.

Steps:

• For the Sour Cream-Honey Dressing, mix all ingredients until smooth.
• Toss raspberries, blueberries and strawberries.
• Toss or serve with Sour Cream-Honey Dressing.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour.
• Serve spooned over assorted fresh berries.

Steps:

• Gently combine berries in large bowl.
• Combine sour cream and honey in small bowl, and serve with berries.

Steps:

• In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread into a shallow bowl or 9-in. pie plate. Top with cranberry sauce. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Serve with crackers.