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Frozen Amaretto Cream Baskets with Berries

Frozen Amaretto Cream Baskets with Berries

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  • 1 8-ounce package cream cheese, room temperature
  • 1 cup chilled whipping cream
  • 1 cup diced hulled strawberries

Recipe Preparation

  • Line baking pan with foil. Using electric mixer, beat cream cheese in medium bowl until smooth. Beat in 1/2 cup sugar, then amaretto. Using same beaters, beat cream in large bowl until peaks form. Fold cream into cheese mixture in 2 additions. Drop cheese mixture in 6 mounds into prepared pan. Using back of spoon, make depression in center of each mound, pressing to form 3- to 4-inch-diameter baskets. Freeze baskets until firm, about 2 hours, or cover and keep frozen up to 3 days.

  • Combine strawberries, blueberries, raspberries, and remaining 1/4 cup sugar in medium bowl. Toss to blend. Let stand to release juices, tossing occasionally, about 30 minutes.

  • Place 1 basket on each of 6 plates. Spoon berries and juices into each.

Recipe by Sheryl Hurd House of Jupiter FLReviews Section

Vanilla Ice Cream with Freshly-Picked Strawberries

With pick-your-own strawberry season off to a good start this week, we’ve selected our top 10 favorite strawberry recipes and included a new one to pair with fresh berries!

I was able to take my kids out to pick strawberries this morning, and my four-year-old has been begging me to make ice cream to go with the strawberries. My two favorite ice cream recipes are either plain vanilla served with fruit, or coffee ice cream. The coffee ice cream is an absolutely delicious substitute for afternoon coffee or tea (although it does have a few more calories than a standard cup of Joe!). Vanilla ice cream is always a hit, especially with real vanilla bean powder.

So, to make the vanilla ice cream, you’ll need to plan ahead a little bit and freeze the bowl of the ice cream maker for 24 hours. (I just store the bowl of my ice cream maker in the freezer so that it’s ready to go any time I want to use it.)

Then you’ll need to mix the milk, cream, vanilla and sugar together, shake or stir well and keep it refrigerated for 2 hours prior to putting it in the ice cream maker. Then you just turn on the ice cream maker, pour in the milk mixture and let it churn for 15-20 minutes! For best results, freeze it right away before eating it… if you can wait!

Blueberry Jam Recipe

We’re “Saving Summer In A Jar” with this recipe for Blueberry Jam. Talk about easy to make…how about only 3 ingredients to make this quick and easy jam that is just bursting with flavor. Seriously, home canning and food preservation just doesn’t get much easier than this.

Blueberry Jam Recipe

This is another quick and easy recipe to use for getting started in your home food preservation projects. Seriously, all you really need are just Blueberries and Granulated Sugar. No pectin is needed, nothing else, zip..zap…zadda….just TWO ingredients. Of course, we did manage to complicate the recipe just a little by adding one more ingredient. It’s just our way it seems. I added a Tablespoon of freshly squeezed Lemon Juice to the batch. It’s not needed at all but, its like adding a little Lemon zest to your other recipes….it just knocks it all up a punch.

Blueberries are so good for your health. They come in numerous varieties from tart to sweet and are available from late May until late July or early August here in the South. The only real problem is that it’s just usually so hot when it’s time to pick them. We’ve seen some really hot days this year and have broken several records for the hottest days ever in our area. Ouch.

Growing up as a kid, we often would find Blueberries growing in the wild along the edge of a dirt road or out in the edge of the woods. They were so delicious to just stand there and pick them off the bushes and pop them into your mouth, eating them fresh off the bush. Then, you’d run home to grab a bucket and go pick some more for mama. You just knew that if you could gather enough of them, she would make a Blueberry Pie or Blueberry Cobbler.

It didn’t even matter…at the time…that you were probably going to be scratching little bumps for the next several days. Somehow, we always seemed to forget that little part from one summer to the next. Red-bugs…or chiggers, must love Blueberries as well. In the wild, you almost always got “eat up” with red-bugs when picking fresh Blueberries. They are very irritating and we’d scratch them for days trying to dig them…or whatever it was…out of our skin. It makes me itch just thinking about.

These days however, you can find numerous Blueberry Farms with neat rows of bushes that make picking a lot more easier…and….pretty much red-bug free. Gotta love that. I get mine at a place not too far from home called Blueberry Hill U-Pick. They are open from sun-up to sun-down Monday – Saturday and “after church” on Sundays from 1:00pm to 8:00pm. That way, you can pick them late in the evening when the day begins to cool down.

Blueberry Hill U-Pick has 9 different varieties of berries and, they had their first small crop of Strawberries this year. They also have a small retail center on-site that sells about anything Blueberry. From Jams to Jellies, Salsa to 100% Blueberry Juice…you’ll find it available during the growing season. I picked about 2 pints this past Friday and bought a few more to make this Blueberry Jam. I also picked up my first loaf of Blueberry Bread that is made fresh for the retail store. I couldn’t wait to spread on some of my homemade Blueberry Jam. Talk about something good for breakfast, toast up a slice of bread and then spread it all over with a heavy layer of fresh Blueberry Jam. You’ll start scratching right away……your head that is….wondering why you’ve waited so long to make your own Blueberry Jam. Ready to give it a try? Let’s Get Cooking.

Blueberry Jam Recipe: You’ll need these ingredients.

This recipe is adapted from the Ball Blue Book Guide To Preserving.

We’ll begin by washing our canning jars and the jar bands in some hot soapy water. You can reuse canning jars and the bands for the tops but, you can NOT reuse the lids. Just place the jars and bands in your sink and give them a good scrubbing to make sure there aren’t any leftover food particles inside. Also, be sure to check each jar…even new ones…for any cracks or chips. Carefully inspect the top of the jars to be sure they haven’t been chipped anywhere. After washing, rinse the jars and set them aside.

Setup your stove for the canning process. We’ll start at the back left burner. It’s hard to tell it from the photo but, that smaller sauce pan on the back left is where I place my bands and lids. The larger sauce pan on the back right burner is where I keep extra water heating to add to the canning pot as needed. The left FRONT burner is the pot where I’ll actually be cooking the blueberries for the jam..and…the large pot on the right FRONT burner is my enameled canning pot. It’s already about 3/4ths of the way filled with water that is heating up to sterilize the jars.

The lids and bands are placed in warm water in a smaller sauce pan. I keep this on my lowest heat setting for the stove top. The lids only need to warm up a bit and should never be placed in very hot or boiling water. I always set this up at the beginning and just leave them in water until I’m ready to place them on the filled jars.

As the water begins to heat up in the canner, carefully add the jars to the water. I just lay the jars on their sides as I place them into the water.

The jars must be totally submerged at all times through the sterilization process. Once the jars are under water, let the pot come on up to a boil and boil the jars for at least 15 minutes to sterilize them. Just leave them in the canner until you’re ready to begin filling them with the jam mixture. Keep a check on them throughout the next steps. Add more of the water you’re keeping heated on the back burner as it’s needed.

Prepare the Blueberries:

You’ll need to sort through your Blueberries and remove any bad berries, leaves, little stems or other objects. I’d suggest you stop up your sink, place a bowl and a colander inside and just sort through them a handful at a time. Or, you might place them on a cookie sheet that has a lip all around…otherwise….you’ll be playing pickup as berries roll off your counter top. These little things can be amazing once they get in motion. It may be weeks later before you find that one that got away. Trust me on that one.

Now, you’ll need to lightly wash them. I ran some cold water in the sink and just used my hands to swirl them around a bit. Maybe I just like to play in water….I don’t know. Of course, the fun part is collecting them and placing them back in the colander after you’ve washed them. Not only can they roll across the counter top and across the floor…they can swim AWAY…just as easily. Just have fun with them. They like it too I think.

Once I’d “caught” them all and had them in the colander….I rinsed them again under cool running water.

Transfer the drained berries over to the pot you’re planning to cook them in. Then, I used this potato masher to mash them up a bit. You could run them through a food processor for just a second or two if you wanted. It’s entirely up to you. You just want to break up the berries to let the juice out. A food processor will chop them up a little finer but, we want to retain some texture of the berries for our jam…so…don’t over process them.

Mash them up to the desired consistency.

Next, you’ll want to measure your crushed berries. I scooped them out of the cooking pot into a 2 cup measuring cup and then poured them into another bowl. My 5 one pint baskets of Blueberries yielded 6 cups of crushed berries.

Pour the berries back into the pot you want to cook them in and place it over medium heat on your stove top.

To the 6 cups of crushed berries, I’m going to add 4 cups of sugar. You may need to adjust this a bit based on the final amount of crushed Blueberries you end up with. Jam needs to be made in small batches for best results.

WOW…that’s a lot of sugar in that pot. 4 cups of sugar completely covered my berries when I added it all in. But, just go ahead and add it all at one time. The berries beneath the sugar are already starting to heat up and the sugar has started to dissolve around the back edge as you can see.

While the sugar is starting to melt, squeeze the lemon. I’m adding 2 Tablespoons of fresh squeezed lemon juice to my recipe. While it’s NOT required, I think it just gives a little “punch” to the flavor of the berries.

Add the lemon juice to the sauce pan. Keep a close watch on the mixture and keep stirring down the sugar as it dissolves.

Prepare the area you’ll be using to fill the jars.

You just need a little space on your table or counter top to set everything up. Once the berries have cooked, you’ll want to move as quickly as possible to fill the jars, add the lids and bands and get them ready for the water bath process. The proper tools will also help make the job go a bit smoother. I’ve got my jar lifter on the left, then my funnel, bubble remover and magnetic lid lifter all ready to go. I also have found that placing my empty jar in a plate next to the cooked jam aides in clean up after I’m finished. After canning a few items, you’ll find your own little way of doing things that will work best for you. If you’re like me however, a little more SPACE in the kitchen would be very nice.

Once the sugar is fully dissolved, RAISE the heat on the sauce pan and cook them as quickly as possible. You’ll need to be able to stay with them pretty much all the time at this point. You’ll want to stir them often as they cook to prevent any sticking to the bottom and scorching. They would also boil over the edge if you let them. That’s one MESS you don’t want so, avoid the possibility of that ever happening and just stay with them from here on out.

We’re going to cook the syrup of the juice and sugar down to a “gel” point. The time needed to do this will vary based on the amount of juice that came out of your berries and the temperature at which you’re cooking. While a thermometer isn’t necessary, I clipped one onto the pot just to watch the process. They only got up to about 205º on the candy thermometer.

Here they are at a pretty good rolling boil, one that can’t be stirred down. You may need to adjust the heat back a bit to keep them from boiling over the top of the pan.

There are several ways to test the jam for proper “gel.” I hope to do a more in-depth article on that one day that you can use for reference. Here, I’m using a saucer that I had placed in the freezer of my refrigerator earlier so it could get cold. I’m constantly lifting juice up with my stirring spoon to watch how it drips off the spoon. As it begins to thicken, you can tell the difference and will learn to SEE that difference the more you make jams and jellies. The purpose of the cold saucer is to drip a few drops of the hot liquid onto the cold surface. Watch how it reacts after a few seconds as the jam begins to quickly cool down on the cold saucer. After about 20 seconds or so, pull your finger through the juice. If it leaves a trail and doesn’t quickly run back together….your jam is ready. If it does run back together, you need to continue to let it cook.

I highly suggest that you search out some more information on this process of the making of any jam and jellies for now so that you’ll have a better understanding of what to watch for.

When the jam has reached the “gel point,” remove the pan from the stove and get ready to fill the jars. I didn’t have any foam on my jam at this point. Any foam should be removed though if you see it. It will just make for a better presentation of the finished product. Just use a spoon to scoop it off and discard it.

Just before I removed the jam from the stove, I removed my jars from the boiling water in the canner. I set them on a clean towel and have them easily accessible for the filling process. Here, I’ve placed one jar on a plate next to the pot of jam and, I’ve inserted my funnel. Let’s fill some jars OK?

Stir the jam in the pot one more time. Then, use a ladle or large spoon and begin filling the jar. Careful….it’s HOT.

HEADSPACE: As we’ve mentioned in our other posts about canning, headspace is the amount of space between the top of the product IN the jar and the TOP of the jar. This neat little tool, that hard to see blue thing up there….has sections measured off to check the headspace. For the Blueberry Jam, the recommended amount of headspace is 1/4 of an inch. The headspace needed will vary from one canning project to the next so always check for the proper amount needed. I was a bit short on this one and just took a Tablespoon and added a bit more until I had the proper amount in the jar.

The other end of that notched tool can be used to remove any air bubbles from your jars. I prefer to use these wooden skewers for that task. You can buy them in packs of about 100 for just about a dollar. They make great testers for cakes and I find them also very well suited for removing bubbles from my jars. Just insert the skewer in the jar, run it around the edges and around through the middle a couple of times. Any bubbles at the bottom of the jar, will follow the skewer up to the top and burst. Work out as many bubbles as you can see. It’s one of the things the judges look for at fairs and competitions so I try a little harder to eliminate them than most folks do I’m sure.

You’ll need a damp cloth for this part. Use the cloth to carefully wipe around the top outside edges of the jars and the very top rim itself. Any jam on the outside could affect the proper seal. Any jam on the top rim could cause the rubber part of the lid to not make good contact and could also prevent a proper seal. Make sure it’s good and clean.

Use your magnetic wand to lift one of the lids out of the warm water. Gently shake off the water but, don’t try to wipe the lid clean. Just place the lid on top of the jar and center it into position on the jar rim.

Use the magnetic wand again to retrieve one of the jar bands. Gently lower it over the lid and make sure that it screws on without resistance. Just use a gentle finger tight pressure to secure the band. Don’t force it down tight. Repeat these steps until all the jars are filled.

When the jars are filled, place them in the rack of your canner. The racks are made so their handles will hang onto the top lip of the canner itself. Place it in this position first and fill the rack with your jars. Use the jar lifter to add them to the hot water and to keep them sitting up straight. Try not to let them fall over as you do this but…don’t fret if it does. It happens to me all the time it seems. I think it’s the quality of the rack I’m using. It only has one wire under the jar and they just don’t want to sit up correctly on that rack. I’ve looked for a new one locally but haven’t found it. Guess I’ll be ordering one off the Internet…about the time I’m finished needing one this season. Wait…wasn’t I going to do that LAST year? Yeah…I think I had intended to do so.

WATER BATH: The process we’re using to make our Blueberry Jam is called the Water Bath Method. It’s fine for most jams and jellies. Another process uses a Pressure Canner to can the jars under pressure. For safety reasons, some produce and meats being canned require the Pressure Canner Method. We could go into a lot more detail about it but, I suggest you seek more info from your local Cooperative Extension Service or your local library…or hey…maybe here on the Internet using some reliable sources.

Carefully lift the handles and the rack and lower the jars into the canner. The jars need to be covered by about 2 inches of water at all times. That’s why I keep another pot of water heating on the back burner. It only takes a few seconds to get back up to a rolling boil after adding more hot water. I just keep filling up the smaller pot as I use up the hot water. It boils away kind of quickly so keep a watch on it.

Once the water is back to a rolling boil, place the lid on the canner and start counting the time needed to process the jam.

This time will vary based on the Altitude of where you live. I need 15 minutes for the water bath process and this jam. You’ll need to adjust accordingly based on your location.

After the correct amount of time, remove the lid. Use some oven mitts or tongs and CAREFULLY lift the rack up and hook the handles back onto the top lip of the canner. It’s recommended that you let the jars REST here for about 5 minutes before removing them. You may even hear one or two of them PING at this point as they seal.

Using the jar lifter again, remove the jars from the canner. Set the jars on a towel spread over your counter top and in a location away from drafts. You certainly wouldn’t want to set one of those hot jars on your bare Granite or Marble counter top. The jar might burst open if you did so, make sure you have a towel handy to set them on.

NOTE: The jars need to remain undisturbed in this location for 24 hours. Do not pick them up or move them if at all possible during this time. And, DO NOT press down on the top of the jar to see if it has sealed until 24 hours have passed. When the time is up, you can press the middle top portion of the jar to make sure it’s properly sealed. The top should already be down and not make any movement or noise when you press the center of the lid. If it springs back up, the jar didn’t seal. The product inside is still good but the jar will need to be refrigerated and used first.

Properly sealed jars may be wiped clean and moved to a dark cool area for storage of up to 12 months or possibly longer.

After I started my adventure into home food preservation, I quickly realized that any time someone shared a jar of their labors…they must really think a good deal about me. It’s fun and rewarding to make your own products like this…not to mention that you know exactly what goes INSIDE each jar. Still, it does take some time and effort to complete the process so, next time someone hands you a jar from their home pantry….give them a BIG HUG and say Thank You Very Much.

You can “Save Summer In A Jar” by making your own homemade Blueberry Jam. These little jars make great gifts for any time of the year. Decorate them with cloth or paper jar toppers, labels, etc. and show someone just how much you appreciate them.


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MARCO Pierre White concludes our exclusive three-part series with sumptious desserts such as tiramisu, feuillantine of red fruits, raspberry souffle, creme brulee. With their richness, intricacy and artistic flourishes, these are the ultimate showpiece for the restaurant chef.

Marco would be the first to agree that the gap between restaurant cooking and home cooking is vast. For example, he has a full-time pastry cook producing puff pastry, all manner of biscuits, creams, caramels and sauces, to assist him with these masterpieces.

But he makes no apology for offering no short cuts in indicating how to achieve these dishes at home, and perfectly understands that you may not be able to find ingredients of the quality he would demand. You may not have the time, either, to attempt every stage or all the accompaniments. There's no need to slavishly copy him, he argues. Adapt these dishes to your own taste, and express yourself.

The photographs on these pages show how Marco transforms such ordinary materials into high gastronomic art skills that have made him the first Englishman to win three Michelin stars, and the youngest chef ever (at 32) to do so. But don't be discouraged by his credentials, or by how lavish his creations look. He insists that how the dish tastes is the essential thing.

Marco, who was brought up on a Leeds council estate, credits his Italian mother with the inspiration for his success. There's a distinctly Italian touch to some of the desserts he offers us this week. Enjoy.

This is Marco's sensational version of the restaurant novelty of the 1990s. It's obviously more of a tour de force if you choose to serve it as he does with tuiles, but he suggests you could serve it in a coffee cup or similar. In his restaurant, Marco serves tiramisu with his own little dipping biscuits, biscuits cuilleres, but you can use langues de chats bought from a shop.

125g/412oz mascarpone cheese

To finish and serve: 16 langues de chats or biscuits cuilleres

about 100ml/312fl oz espresso coffee

about 50ml/2fl oz Amaretto

8 cooked and shaped tuiles or tulip baskets (see basic recipes on page 53)

To make the tiramisu cream, whisk the egg and sugar in a bowl in a bain- marie until it reaches 50C/122F. Take out of the bain-marie, and cool the sabayon by whisking firmly.

Cream together the mascarpone cheese and the double cream, and whisk into the cold sabayon until smooth. Set aside.

A few minutes before you want to serve the tiramisu, soak 8 of thedipping biscuits in a mixture of the espresso coffee and the Amaretto.

To assemble, place the tuiles or tulip baskets on individual plates, and pour a little tiramisu cream over the bottom. Place a soaked biscuit on top, then top with more cream to the rim of the tulip case. Dust with cocoa powder and serve with the remaining biscuits to dip.


This is Marco's famous Tarte Tatin, the upside-down tart first credited to the Tatin sisters of Normandy. You can equally make it with bananas or pears, instead of apples.

300g/11oz puff pastry (see basic recipes on page 54)

200g/7oz unsalted butter, melted

For the vanilla ice-cream (10 portions): 6 egg yolks

To serve: 1 quantity creme anglaise (see basic recipes on page 54)

Make the ice-cream first. Mix the egg yolks and sugar together well in a rounded bowl. Put the milk, the vanilla pods and scraped-out seeds in a pan and bring to the boil.

Pour the hot liquid over the yolk mixture and mix well. Return to the pan and to the heat, and cook very slowly, stirring until the mixture thickens enough to coat a spoon.

Remove from the heat and pass through a fine sieve into a bowl over ice to cool it down quickly. When cold, whip in the whipped cream. Put in an ice-cream machine and churn until frozen, or freeze in the freezer.

Preheat the oven to 180C/350F/Gas 4. Roll out the puff pastry to a circle 25cm/10in in diameter, then pleat the pastry all the way around the edge. Leave to rest.

To prepare the apples, slice very thinly widthways, and arrange carefully and neatly on top of the pastry base, making sure there are no gaps. Brush the melted butter over the tart, then sprinkle with the caster sugar.

Place the tart on a tray and cook in the preheated oven for one hour. Halfway through the cooking, place another baking tray on top of the tart, and invert the tart on to it, apple side down. Return to the oven to cook, to make sure the apple is nicely caramelised.

To serve, cut the tart in generous wedges, and accompany with a scoop of vanilla ice-cream for each guest, and the creme anglaise.


A very generous dessert, crammed with delicious fruit. You can choose the berries according to taste and availability. Marco does a feuillantine made entirely with raspberries, about a punnet or more per person. He has a top pastry chef, so he makes his own puff pastry but you can use the bought version instead.

200g/7oz puff pastry (see basic recipes on page 54)

450g/1lb mixed berries (raspberries, wild strawberries, blueberries, redcurrants, blackberries)

1 quantity raspberry puree, made with 300g/11oz raspberries and 100g/4oz caster sugar, blended and sieved

For the sabayon of Kirsch: 1 egg

1 gelatine leaf, melted in a little water

350ml/12fl oz double cream

To serve: confit of orange zest (see basic recipes on page 53)

Roll the pastry out on a work surface sprinkled with icing sugar, to form a rectangle about 3mm/ 18in thick. Roll the rectangle up like a Swiss roll and chill in the fridge for two hours.

Slice the puff pastry roll into circles roughly 1cm/12in thick, and roll out each circle until it is paper-thin. Place on non-stick paper on baking trays, and cut into tidy discs using a plain 10cm/4in cutter, if you have one as part of a kitchen set, or a bowl or cup if you don't. Rest for an hour or so in the fridge.

Meanwhile preheat the oven to 220C/ 425F/Gas 7. Bake the pastry circles in the preheated oven for about 15 minutes, or until golden brown. As soon as you take them out of the oven, press flat immediately with the clean base of a heavy pan. The circles should be completely flat, not risen like conventional puff pastry. Leave to cool.

To make the sabayon, mix the egg and the egg yolk with the sugar in a bowl over a bain-marie. Whisk over a gentle heat until warm, then cool down.

Add the melted gelatine to the egg mixture, and mix in well. Whip the double cream to firm peaks, whisk in the Kirsch, then combine with the egg mixture. Chill for 30 minutes.

Keeping a few spare berries for garnish, mix all the fruit in a bowl, together with about half the sieved raspberry puree.

To serve this spectacular looking dish, spoon some puree (coulis) on to each plate. Place a puff pastry disc on top, and top that with 2 drained tablespoons of the mixed berries. Top this in turn with 1 tablespoon of the sabayon. Place another puff pastry disc on top of that, dust with icing sugar, and decorate with the orange zest, the mint and the retained berries.

This is a cleaner, lighter, fresher alternative to summer pudding in the soft-fruit season. It's slightly alcoholic, of course. Vary the fruits according to availability and quality and, if you can get them, use leaves of gelatine (small, flat squares) instead of poorer quality powdered gelatine. The quality of the wine isn't that important as it is heavily sweetened, but it shouldn't contribute a coarse flavour. Use a nice young red wine like a Beaujolais.

4 gelatine leaves, soaked in cold water to soften

1 punnet raspberries 1 punnet strawberries 1 punnet blackberries1punnet blueberries

To serve: 1 quantity raspberry puree, made with 300g/11oz raspberries and 100g/4oz caster sugar, blended and sieved

To make up the jelly, put the sugar and red wine into a pan with the star anise, and melt the sugar over a gentle heat. Take off the heat, add the softened gelatine, and leave to cool but not set. Warm it from time to time, if necessary, to keep the jelly runny.

Arrange a layer of raspberries on the bottom of four moulds. Pour over a little of the jelly and leave it to set, then add a layer of thinly sliced strawberries, more jelly, a layer of blackberries and blueberries mixed, more jelly, and repeat with strawberries and jelly as a final layer. Leave to set each time between layers. Refrigerate for 30-60 minutes.

To serve, turn the jelly out on to a plate (dip the base of the moulds briefly in hot water). Accompany with the raspberry puree, and some extra red fruit if you like.

There need be no fear about whether this souffle will succeed or not, for it is comprised of little more than a mass of keenly flavoured frothy egg white. Make a blackberry souffle the same way, using creme de cassis for the reduction and marination. Use a little less water, as blackberries contain more water than raspberries. Bake the souffle for 7-8 minutes instead of 10.

Frozen raspberries are actually better than fresh for the puree (or coulis) which is used as the base of this souffle. They contain more moisture than fresh, and are much cheaper.

100ml/312fl oz Framboise (raspberry eau de vie)

200ml/7fl oz raspberry reduction (see basic recipes on page 54)

To serve: 1 quantity raspberry puree,made with 300g/11oz raspberries and 100g/4oz caster sugar, blended and sieved

Preheat the oven to 180C/350F/Gas 4 and thoroughly grease four souffle dishes 7.5cm/3in in diameter and 6.25cm/212in deep with half the butter. Place in the fridge until the butter sets hard, then butter again just before pouring in the souffle mixture. Sprinkle with 20g/34oz of the caster sugar to coat, tipping out any excess.

Marinate the fresh raspberries in the Framboise until ready to use.

Put the egg whites into the bowl of your mixer and begin to beat. When they start to take shape, start adding the remaining sugar, a quarter at a time. When thoroughly mixed in, add another quarter and so on.

Put the raspberry reduction the souffle base in a round bowl and whisk in a third of the beaten egg white this loosens the base. Fold in the remaining egg white carefully.

Half fill the souffle dishes with the mixture, then place three drained, marinated raspberries in the centre. Fill to the top with the mixture, then scrape off evenly with a palette knife. Run your finger around the edge to push the mixture away from the sides. Cook in the oven for 10 minutes.

To serve, place the dish on a plate with a raspberry on top, and some of the pre-prepared raspberry puree, or coulis, on the side.


450ml/15fl oz double cream

Preheat the oven to 140C/275F/Gas 1. Mix the sugar and egg yolks together well in a bowl. Split the vanilla pods in half and scrape the seeds out into the milk and cream in a pan. Pour the cream and milk on to the yolks, mix well, then pass through a conical strainer to strain out the pods etc, but not the seeds.

Divide the mixture between eight small, round-eared dishes or ramekin dishes, and cook in a bain-marie in the preheated oven for about 40 minutes. Allow to cool and set, then chill in the fridge.

Sprinkle the tops with the demerara sugar, and glaze under a hot grill. Allow the sugar to set hard. Serve in the dish.


Marco says he learnt this dish in his first top restaurant, The Box Tree at Ilkley in Yorkshire, where it was one of the specialities. A dariole mould is a circular metal cup used in kitchens you can substitute small ceramic souffle dishes, or even coffee cups.

200g/7oz caramel sauce (see basic recipes on page 54)

50g/2oz sultanas, soaked in a little dark rum

Preheat the oven to 140C/275F/Gas 1, and have ready four dariole moulds. Mix the whole eggs, egg yolk and sugar together, then add the milk and the vanilla essence. Pass through a fine sieve into a clean container.

Divide the caramel sauce between the dariole moulds place the sultanas on the caramel. Pour in the custard to the rim of the mould, and cook in the bain-marie in the preheated oven for 40 minutes. Leave to cool. To serve, turn out the moulds on to plates so the caramel surrounds the sultana-topped shape.

A useful garnish for desserts and occasionally meat dishes. Prepare at least the day before.

zest of 1 orange, 2 limes or 2 lemons (or a mixture)

syrup to cover, made by dissolving about 50g/2oz sugar in about 2fl oz water

Cut the citrus zest into very thin julienne strips and blanch briefly in boiling water. Refresh in cold water. Repeat this blanching and refreshing twice more, to get rid of any bitterness. Drain well. Place the zest julienne in a small pan with just enough syrup to cover. Bring to the boil, then cook gently until the zest is tender, about 20 minutes. Leave to cool in the syrup. When required, drain off surplus syrup.

These crisp, filigree, bowl-shaped biscuits make wonderful containers for many different kinds of dessert the tiramisu on page50, for instance, and sorbets and ice-creams.

Preheat the oven to 180C/350F/Gas 4, and grease a large baking tray (or trays) with a little extra butter. Cream the butter and the sugar together until they are white and creamy, then add the egg whites, breaking them in one at a time. Finally, fold in the flour.

Spoon a few tablespoons of the mixture on to the tray(s) and spread out in thin circles. Don't let them touch. This makes 8-10 tuiles.

Cook until golden brown in the preheated oven, for about 4-5 minutes (though this depends on the oven), then remove.

Quickly shape each soft tuile over an inverted mould (a ramekin or small pudding basin bottom, for instance). Leave to cool and set over the mould. Store in airtight containers.

This sauce is wonderful with an apple tart, or just with vanilla ice- cream. Make it a couple of days in advance if you like.

Melt the sugar gently in a heavy-based pan, then cook to a dark caramel. Add the cream carefully, as the hot caramel will make it boil and spit and stir to a sauce consistency.

This is the basis for the raspberry souffle on page 53. The puree is made simply by blending 300g/11oz raspberries with 100g/4oz caster sugar and sieving. Frozen raspberries are moister, and cheaper, than fresh ones.

1 quantity raspberry puree, sieved

25ml/1fl oz Framboise (raspberry eau de vie)

Put the raspberry puree in a pan and simmer very gently to reduce it by half. Dissolve the cornflour in the Framboise, and add this to the reduced puree. Stir and cook together until thickened, then remove from the heat.

Mix the sugar and water together in a separate pan, and boil up to 121C/250F. Add to the raspberry mixture, mix in well. Leave to cool.

Chef's note: blackberries can be substituted for the raspberries. They need less water 25ml/1fl oz instead of 100ml/312fl oz and you use creme de cassis instead of Framboise.

This pastry will keep for a day or two in the fridge, and freezes well. It is mainly used for desserts, but it is good as a wrapping for skate.

450g/1lb strong plain flour, sieved

450g/1lb unsalted butter, softened slightly

2 teaspoons white wine vinegar

1 Sieve the flour into a circular mound. Make a well in the middle and put into this the salt, 60g/214oz of the butter, the water and vinegar. Mix and knead until dough is smooth and elastic. Mould into a ball and score a cross with a knife across the top. Cover with a cloth and leave to rest in a cool place for an hour.

2 On a lightly floured surface, roll dough into a sheet 20cm/8in square, rolling the tails of the cross more thinly than the centre.

3 Place remaining butter in a block in the centre of the dough. Bring up the four corners of pastry over the butter to make an envelope.

4 Roll this out into a rectangle 25cm x 15cm/ 10in x 6in and fold in three. Turn through 90 degrees. This constitutes a "turn".

5 Ensuring the rolling pin is at right-angles to the folds, roll out again to a rectangle the same size as before, and fold in three again as before. Again turn the pastry through 90 degrees (in the same direction as before). Two turns have now been completed.

6 Cover and rest in the fridge for an hour.

7 Roll out again twice in a rectangle, fold and turn as in steps 4 and 5. Four turns have now been completed. Rest the dough again in the fridge for another hour. Repeat stages 4 and 5 again. Six turns have been completed. Rest dough for one more hour in the fridge.

This basic sweet sauce is served with a variety of desserts. On these pages it is used as an accompaniment to fruit tart and ice-cream.

Mix the egg yolks and sugar in a bowl bring the milk and vanilla to the boil in a pan. Pour the hot milk into the egg yolks in the bowl, mix well and swiftly, then return to the milk pan.

Cook very slowly over a gentle heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and pass through a fine sieve into a jug or bowl. Leave to cool. Cover the surface with clingfilm to prevent a skin forming.'!

Pistachio Amaretto Crostata with Chocolate and Berries

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If you like macaroons, this indulgent and festive tart will become your favorite way to welcome Passover. If you are celiac and need to follow a gluten-free diet, you have a great excuse to make it much more often! Remember that nuts are very sticky, and it’s always best to line your baking pan with parchment.

  • 1 heaped cup (6 oz) blanched pistachios or almonds
  • 1/2 cup granulated sugar
  • a pinch of salt
  • 1 large beaten egg white, or a little more as necessary
  • 1/4 tbsp amaretto liqueur or almond extract
  • matzah meal for dusting (GF matzah meal for a GF version)
  • 8 oz high quality bittersweet chocolate, grated (or chocolate chips)
  • 3 tablespoons almond or seed oil (or 1/2 stick margarine)
  • 2 small baskets of fresh mixed berries
  • a few tbsps of raspberry or blueberry preserve

Preheat oven to 350 degrees F.

Line a 9 inch springform pan with aluminum foil or parchment (you can also use a disposable aluminum pan).

Grease the parchment and the sides of the pan with margarine or oil, and dust with matzah meal.

Grind the pistachios (or almonds), then add the sugar, almond extract and salt in a food processor. Add the egg and blend.

Remove from the food processor and knead with your hands until the mix holds together (it will still be very crumbly), adding a spoonful or two more egg white if necessary.

Press the dough onto the bottom of the pan with your fingers or knuckles.

Bake the crust for 10 minutes.

Take it out of the oven and press it down quickly again with a ball of paper towel or the back of a spoon (it will be too hot to touch), trying to make it slightly concave .

Put it back in the oven and bake for another 3-4 minutes Take out again, press down again, and allow it to cool down and harden.

Remove the parchment or aluminum lining, put the crust back into the pan.

Melt the chocolate chips in a bain-marie (or in your microwave) without letting it boil or burn, and add the oil or margarine stir until smooth, pour the mixture on top of the crust, and refrigerate for at least 2 hrs. The crust and filling can be made several days in advance and stored in the refrigerator.

A few hours before serving brush the chocolate top with a little preserve and arrange the fresh berries on top.

Leave out of the fridge for at least one hour before serving to make it easier to cut, and use a sharp knife.

*** Tip: this type of crust can be hard to cut, so don’t serve the cake in a delicate platter unless you pre-slice it!

Strawberries and Cream Pie

Vanilla pastry cream and fresh strawberry pie filling are layered inside a flaky pie crust for a strawberries & cream pie that is the perfect summer treat.

It’s fresh berry season, a fact that makes me very, very happy. I am one of those people who purchases fresh berries year round, even though I live in Colorado, a place where berries are most definitely not in season year round. You can pretty much find at least one basket of strawberries inside of my refrigerator every single day of the year, even in January, when they are flown in from who knows where, cost as much as a new pair of shoes, and barely taste like strawberries.

This is mostly because of my strawberries and yogurt breakfast habit. Or, should we say addiction? For some reason, I feel I can’t get going in the morning without a mug (or 5) of hot coffee, and yogurt with berries.

Sometimes this means simply slicing berries over plain Greek yogurt that’s been sweetened with Stevia and honey. Other times it means blending it up and freezing it into Strawberry Frozen Yogurt. It’s really just a matter of what I’m in the mood for and whether I’m willing to wait for my yogurt to be frozen.

So, seeing as I’m going to eat them no matter what, I get really excited when my morning berries don’t cost as much as our mortgage payment and have that amazingly sweet intense flavor that only comes when they are in season.

Last week, I walked into my local grocery store last week and saw baskets of gorgeous, locally grown fresh strawberries for $1/lb. Naturally, I bought about 10 pounds of them. Not even joking.

Then, I made Strawberries and Cream Pie.

Two Strawberries and Cream Pies, actually. One for my Dad’s birthday, and the other just because I felt that we needed slices of strawberry pie in our life for a few days.

The pie is simple to make, but does require a teeny bit of planning to allow time for the pastry cream, strawberry pie filling, and the freshly baked pie to cool. Each component of Strawberries and Cream pie – the crust, pastry cream and strawberry pie filling – can be made in advance.

If you’re going to make the pie in one day:

  1. Make a batch of Fool Proof Pie Crust Dough and put it in the refrigerator to chill
  2. Make the pastry cream and put it in the refrigerator to cool. (DO NOT add the whipped cream after chilling the pastry cream.)
  3. Make the Strawberry Pie Filling and allow it to cool to room temperature, stirring it from time to time to release trapped heat
  4. Partially bake the bottom pie shell and set it aside to cool to room temperature
  5. When everything is at least cooled to room temperature, assemble and bake the pie according to the recipe instructions.
  6. Allow Strawberries and Cream pie to cool to room temperature before slicing and serving, at least 2 hours, and 3 or 4 is even better.

Used in this Recipe:

You’ll notice that the strawberry pie filling in this recipe calls for Strawberry Bakery Emulsion. I love this stuff – especially in Red Velvet Cake and Fresh Strawberry Cake. It intensifies the strawberry flavor, adding a more distinct contrast between the strawberry filling and the smooth vanilla pastry cream.

Having said that, using strawberry emulsion in your strawberries and cream pie is completely optional. The pie is delicious with and without it.

This grown-up trifle is a real treat for any dinner party or get together. Made with layers and layers of fresh fruits like kumquats and oranges, topped with a fat-free fromage frais and dusted with chocolate, it's Slimming World approved. Our favourite part of this dessert is its boozy kick from the whisky.

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                Cherry Amaretto Tartlet topped with Balsamic Drizzle and Toasted Almonds

                We all know freezing fruit is a fantastic way to preserve produce at its peak freshness and flavor. However, if you’re anything like me, you may often forget about your stash once you’ve saved it away! I was down in our basement freezer the other day and stumbled upon some phyllo shells, frozen cherries, and a packet of sliced almonds I no doubt purchased with other intentions in the past. Inspiration struck! I present to you… the Cherry Amaretto Tartlet topped with Toasted Almonds.

                What I like about this recipe is how easy the assembly is and how you can get stunning results using shortcuts. Or, you can go all out for greater satisfaction and wow factor! My no-bake cheesecake base recipe is fast and easy, but we also explored Philadelphia No-Bake cheesecake filling and gave it two thumbs up!

                The rich tang that either cheesecake fillings offers, mixed with the crisp texture of phyllo and toasted almonds compliment the homemade cherry compote. The compote is a showstopper in its own right, with hints of amaretto, vanilla, and an unexpected “back of the throat” warming sensation from black pepper.

                Giada at Home

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                The Royal Treatment

                In a one-hour "Giada at Home" special, Giada De Laurentiis gives us a behind-the-scenes look at the polo luncheon she catered for the Duke and Duchess of Cambridge during their California visit and prepares a royal lunch at home for her friends who attended the event. The menu features Frico Cups with Shrimp and Avocado, Grilled Vegetable Towers and Chicken and Crunchy Slaw in Endive Spears, as well as Prosecco and Scotch Whiskey Juleps.

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                Chocolate Heaven

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                Backyard Campout

                Giada De Laurentiis and Todd host a twilight party in their Malibu backyard, complete with fun camp-style food! Todd sets up a tent, pillows and sleeping bags for Jade and Julian, as Giada prepares a campy menu of Lamb Sliders, Penne With Roasted Vegetables and Prosciutto, and to stay warm, White Hot Chocolate With Marshmallow Stirrers.

                Elegant Appetizers

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                Rise and Shine

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                Power Boost

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                Everyday Ingredients

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                Game Day Favorites

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                Pure Comfort

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                Nonna Luna's Recipe Diary: Chapter 2

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                Baked Goodies

                Bake sale goodies with a unique flare! Giada De Laurentiis spends the day in the kitchen baking a variety of fabulous treats including S'more Brownie Bites, Lemon Carnival Cookies, and Sweet Peach Cake.

                Jade Turns 3

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                Italian Food Tour

                Giada De Laurentiis is inspired by four different regions in Italy to create a unique Italian dinner. The elegant and easy menu includes Mussels Oreganata, Calabrese Fried Eggplant, Campanelle with Spicy Mint Sauce and Umbrian-Style Veal Chops.

                L.A. Food Trucks

                Giada visits some of her favorite food trucks around Los Angeles and then creates dishes inspired by them, like Pulled Pork Tacos, Grilled Cheese Sandwiches, Sweet Potato Fries, and Chocolate and Strawberry Crepes.

                Spring Lunch

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                Weeknight Special

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                Cooking with Kids

                Giada De Laurentiis creates simple recipes that Jade and her friends will love: yummy variations on children's favorites, Cheesy Pastry Puffs, Spaghetti Nests and Chocolate-Cranberry Treats.

                Alex's Lemonade Stand

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                Go Fly a Kite

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                L.A. Steak Houses

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                Nonna Luna's Recipe Diaries: Chapter 3

                The family tradition continues as Giada De Laurentiis and her Aunt Raffy create three more dishes from Giada's grandmother's recipe book. This time they make a beautiful Frittata of Tuna and Tomatoes, Red Bell Peppers With Eggplant and an elegant Strawberry Omelet.

                Book Club: Chapter 2

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                Meatless Mondays

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                Pie Heaven

                The pie is the new cupcake! Pies can be social, comforting, sweet or savory. Giada makes some of her favorites like Apple and Cheese Pie, Raspberry and Almond Pie and a Chicken and Leek Cornish Turnover.

                Ladies Empowerment Lunch

                Giada honors three women who are doing amazing things for others by hosting a luncheon for them. The light and fresh menu features Pan-Fried Salmon With Green Goddess Tzatziki, a Quinoa Salad With Roasted Eggplant and Apples and Iced Tea With Berries, Melon and Mint.

                Stars and Stripes

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                Oodles of Noodles

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                LA Hot Spots: Breakfast

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                Soccer and Snacks

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                Beer and Snacks

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                Girls Rock

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                Just Desserts

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                Ethnic: Spanish Food

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                Date Night

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                Tahitian Party

                Giada creates a French Polynesian meal inspired by her recent trip to Bora Bora. She throws a beautiful island party in the backyard with an exotic menu of Mahi Mahi With Mango and Vanilla Coulis and Two Island Cocktails.

                Watch the video: : Θαλασσινή μακαρονάδα από την Αργυρώ (August 2022).