SPECIAL SUMMER BERRY MEDLEY
No matter how big the meal, folks always find room for this delightfully "special" dessert. With its hint of citrus and mint, this medley makes a light, pretty side dish at casual cookouts or potlucks. Best of all, it's as fast and easy to make as it is to clean up! -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small heavy saucepan, bring wine and sugar to a boil. Cook, uncovered, for about 15 minutes or until reduced to 1/2 cup, stirring occasionally. Cool slightly. Stir in the lemon juice and zest, vanilla and salt. , In a large bowl, combine berries and mint. Add syrup and toss gently to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
QUICK FRUIT MEDLEY
Whenever I take this eye-catching fruit salad to a party or gathering, people ask for the recipe. I like to use dark sweet cherries and blueberries to give this blend its distinctive flavor. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
LEMON SABAYON WITH FRESH WILD BERRIES
Provided by Tyler Florence
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.
- *This recipe has been altered from what was shown on air based upon the testing done by the Food Network Kitchens.
BERRY SABAYON GRATINEE
Steps:
- In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again.
- Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
- Preheat the broiler.
- Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
Provided by Le Ann Dreier
Categories Dairy Fruit Dessert Quick & Easy Summer Bon Appétit Washington
Yield Serves 8
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
- Divide fruit among 8 stemmed goblets. Top with sauce and serve.
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
This is just to die for!! I've never served this without someone wanting the recipe, but more than that, they want to take leftovers home! (That's why I always make a double batch!). It's a simple make-ahead sauce and can be used for dessert or breakfast. It's a great presentation when served in a wine or martini glass. I got this recipe from Bon Appetit magazine in 1995.
Provided by lazyme
Categories Breakfast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
- Taste and add more Grand Marnier, if desired.
- Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
- Divide fruit among 8 stemmed goblets.
- Top with sauce and serve.
- Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
FRESH BERRY MEDLY WITH GRAND MARNIER SABAYON
Steps:
- IN a double boiler over boiling water whip egg yolks with sugar. Whip 3-4 minutes unitl Sabayon fluffs and starts to form peaks. Add Grand Marnier (to taste, it should flavor but not overpower the custard) IN a cold mixing bowl fold custard with cool whip and the3 chill well. Alternate layers of Sabayon and berries in parfait glass and garnish top with sliced berries/
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- In a large bowl, whisk together egg yolks, sugar, and wine. Place bowl over a pot of simmering water, making sure that the bowl isn't touching the water. Whisk your mixture continuously for about 4-5 minutes, until it expands and thickens. Remove bowl from heat, and keep whisking for about a minute. Set aside to cool. (Important: do not skip the step to let the mixture cool.)
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- Pour 2 inches of water into a saucepan and bring to a boil. Prepare an ice water bath in a medium bowl. Place 4 large wineglasses in the freezer to chill.
- Crack the egg yolks into a large stainless steel bowl. Add the sugar and whisk until pale and slightly thickened, about 2 minutes. Add the wine and orange zest. Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon is thick and has doubled in volume, about 8 minutes. Immediately set the bowl in the ice water bath and let cool, stirring occasionally, about 15 minutes.
- Spoon the cold sabayon into the chilled wineglasses and top with the mixed berries. Garnish the sabayon with the mint sprigs and serve.
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