Sienna Berries II
Sienna Berries II
Elizabeth ...
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La Belle Cuisine - More Fruit Recipes

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    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

 

Recipes from Berries -
A Country Garden Cookbook

 

 

Stonewall Kitchen, LLC 

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau


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Strawberries
Strawberries
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Brookshaw, George
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Halved Strawberry
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Jean Talon Market with Fresh Berries on Display, Montreal, Quebec, Canada
Jean Talon Market with Fresh Berries on Display, Montreal, Quebec, Canada
Chris Cheadle
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La Belle Cuisine

 


Recipe Source:
Berries – A Country Garden Cookbook
by Sharon Kramis, 1994, Collins Publishers, San Francisco

Alibris

 

Chilled Strawberry Soup with
Pound Cake Croutons

"This is a perfect picnic soup. Pack it in your thermos to keep it
cool and serve it when you spread your blanket under a big tree."

 4 cups sliced fresh strawberries
1 banana, cut in 4 pieces
1 cup pineapple, orange or banana juice
1 cup light sour cream
1 tablespoon raspberry liqueur
2 ice cubes
1 1/2 cups of pound cake, cut into
1/2-inch cubes
6 sprigs fresh mint, for garnish

In a food processor or blender, process the strawberries, banana, juice,
sour cream and liqueur until smooth.
Add the ice cubes and swirl briefly to chill the liquid. Remove the ice
cubes before they melt completely.
Preheat the oven to broil. Place the pound cake cubes onto a baking
sheet. Toast for 6 minutes under broiler, turning once to brown on 2
sides. To serve, pour the soup into small, chilled bowls and garnish
with the toasted pound cake croutons and mint sprigs. Serves 6.

 

Skewers of Honeydew, Prosciutto
and Boysenberries

"This starter mingles the flavors of the sweet melon, salty cured ham and
wine-like boysenberry. The color contrasts mean a visual treat as well."

1/2 ripe honeydew melon
1/4 pound prosciutto, very thinly sliced,
then cut into 1 1/2-inch ribbons
6 fresh mint leaves
6 large fresh boysenberries (or strawberries)
Freshly ground black pepper, to taste

Scoop out the seeds of the melon and place skin side up on a cutting
board. Following the curve of the melon with a sharp knife, cut down-
ward, removing the tough skin. Cut into 1 1/2-inch cubes.
Thread 1 cube of honeydew on a 6-inch bamboo skewer, followed with
a prosciutto ribbon, gathered onto the skewer in an "S" shape, another honeydew cube, a flat mint leaf and a large boysenberry. Repeat until
all the ingredients are skewered.
To serve, place the finished skewers on a round serving platter in
starburst fashion and top with freshly ground black pepper. Serves 6.

 

Summer Fruit Bowl with
Just-Picked Berries

"There’s nothing more appealing in the summer than a beautiful bowl
of chilled fresh fruit. The bright colors and flavors of strawberries,
blueberries and fresh melons blend together so well."

1/4 large watermelon
1 cantaloupe
1 honeydew melon
Juice of 1 lime
1/4 cup chilled champagne, soda water, or 7-Up
1 1/2 cups green seedless grapes
1 1/2 cups red seedless grapes
4 cups strawberries, hulled and halved
1 cup blueberries

Remove the skins and seeds of the melons and cut into bite-sized
pieces. Or shape into rounds using a melon baller. Place melon balls in
a large glass bowl, cover with plastic wrap and chill for at least 2 hours.
Just before serving, drizzle with the fresh lime juice and champagne (or
other sparkling drink). Add the grapes, strawberries and blueberries.
Toss very gently. Serves 6 to 8.


Featured Archive Recipes:
Berry Berry
Scrumptious Strawberries
Splendiferous Strawberries


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