Tag Archives: raspberries

Honey Creme Brulee with Raspberries

This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

honey creme brulee and raspberries blog (2)honey creme brulee and raspberries blog (1)

Ingredients

  • 2 cups milk
  • 3/4 cup dry milk
  • 1 Tbsp sugar
  • 2 Tbsp honey
  • 5 large egg yolks
  • 1 tsp vanilla essence
  • Topping: 3 Tbsp sugar and fresh raspberries

Directions

  • Preheat oven to 300
  • Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
  • Whisk egg yolks
  • Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
  • Whisk in the vanilla
  • Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
  • Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
  • Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
  • Remove dishes from pan, cool completely on a wire rack
  • Cover and chill at least 4 hours or overnight
  • Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
  • Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!

dit-elle-Esther

Fruit Platter

Need a beautiful addition to breakfast, brunch or a garden party? Try this super simple, colorful and lovely, fruit platter. Select fruits and berries that are in season, and arrange to your liking! That’s it! Want fancier? See my Basil Lime Fruit Salad here.

Happy Spring! 🙂

fruit platter blog (2)fruit platter blog (1)

Ingredients and directions

  • As mentioned, select fruits and berries that are in season for you
  • I made this for my Easter Brunch Party and used: pineapple, mango, papaya, raspberries, and kiwi
  • Clean fruit and then slice or dice to your liking
  • Arrange on platter
  • Serve immediately or store covered in refrigerator overnight
  • Enjoy!

dit-elle-Esther

The Berry Ricky

With end of summer lingering (I’m optimistic) and the transition to fall upon us, this is a great time to enjoy late summer seasonal berries. This drink uses raspberries, blackberries, lime and mint, add some Cointreau, soda water and voila! No fancy cocktail tools, no shaking, just a little stirring of ingredients and served with ice!

berry ricky drink blog (2) berry ricky drink blog (1)

Ingredients

  • 2 oz Cointreau
  • 1 oz Fresh Lime Juice
  • 2 Blackberries
  • 2 Raspberries
  • 5 Mint Leaves
  • 3-4 oz Club Soda (I used a sparkling water like Perrier)

Directions

  • Muddle the berries and mint in the bottom of a glass.
  • Add Cointreau and fresh lime juice with ice, and top with sparkling water.
    Stir briefly. Garnish with a berry and mint sprig.

Source: I found this at Cointreau.us

Mixed Greens with Raspberries, Candied Pecans and Goat Cheese

It’s the time of year when we start eating every meal outside on our deck – so lovely! Here’s an easy and delicious (and pretty!) salad. 🙂

Blog salad with berries nuts goat cheese

Ingredients

  • Mixed greens (spinach and arugula are great, but really any mixed greens work well)
  • Raspberries
  • Candied pecans
  • Goat Cheese
  • Olive Oil
  • Balsamic or White Champagne Vinegar

Directions

  • Toss greens with vinegar and olive oil
  • Add in raspberries and pecans and toss lightly
  • Top with goat cheese
  • Serve immediately and enjoy!

On the dinner menu: I served this with Herb and Parmesan Baked Salmon and chilled Sauvignon Blanc.

dit-elle-Esther

Frozen Raspberry Cashew Cream Cake

It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂

Blog frozen raspberry paleo tart Blog frozen raspberry paleo tart 3 Blog frozen raspberry paleo tart 4 Blog frozenraspberrypaleotart2 Blog frozen raspberry paleo tart 5

Ingredients

Directions

  • Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
  • Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
  • Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
  • Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.

Thanks PCC

dit-elle-Esther