This is a perfect way to decorate a dessert plate as well as cut the richness of a rich chocolate dessert. You can either drip this around a plate with a spoon or use a bottle and squeeze it out for a more uniform look.
½ pint of raspberries
1 Tablespoon of sugar.
Blend raspberries and sugar to puree. Put raspberries sauce through sieve to get rid of all the seeds. And place in refrigerator until ready to use. This can be made two days in advance.
Apple season is here. Now, I don’t have an applesauce masher. That’s just something my kitchen does not have space for right now. So I have to alter some recipes or make due with what I can fit in my tiny kitchen. I actually prefer this chunky applesauce to the smooth version.
2 pounds of apples preferably not granny smith peeled and cut into ½ inch cubes (4 apples)
½ Cup of water
½ Cup Sugar
½ Cup of Raisin
2 teaspoon of lemon zest
½ teaspoon of cinnamon
1/8 teaspoon of nutmeg
2 Tablespoons of Calvados (an apple brandy)
In a saucepan combine apples, water, sugar, raisins, cinnamon, and nutmeg. Bring to a boil and let simmer with lid for about 20 minutes, add the lemon zest and calvados and let cook for another 5 minutes. Let cool before serving. Best to let is settle for a day or so.
I served this with a stuffed pork roast.
Recently, I had fried pear wontons for dessert. I thought that since apple season is quickly approaching, I’d try it with apples instead. They were equally delicious!
1 Large apple peeled and diced
1/2 cup of raisins
1 tablespoons of Rum
1 teaspoon of lemon juice
1 1/2 teasppons of cinnamon
1/4 teaspoon of nutmeg
1/3 cup of sugar
1/4 cup chopped roasted pecains (optional)
20 Wonton Wrappers
(egg white for sealing wontons)
Mix all ingredients together except wrapper and bake for 15 minutes at 350. Put about a tablespoon of apple mixture onto each wonton wrapper and fold over sealing wonton together to egg white. ( this can be done by just brushing the ends of the wrapper) Once all have been prepared heat oil in frying pan and fry wontons until golden brown. Serve with either ice cream or whipped cream. If passing these whipped cream would be easier for dipping.
A lot of recipes call for lemon zest. Or what if you just want to add a little kick to something? My mother used to get annoyed with me growing up because I thought lemon belonged in everything! A helpful reminder when using lemon zest, it is the last ingredient that should be added to make sure all flavor is truly captured.
Recently, I went berry picking. Whenever I’ve gone fruit picking, I always get excited about what I will do with my pickings. (besides eating one berry for every berry in the basket!) This time I made jam. I had been given these little bottles of champagne and thought it could be a fun addition to regular jam. Bubbles just make everything better.
3 Cups of peeled chopped peaches
1 Cups of raspberries
1 1/2 Cups of sugar
2 Tablespoon of lemon juice
1/2 Cup of champagne
1 package of gelatin
Keeps for about 4 weeks
In a sauce pan add peaches, raspberries, sugar, lemon juice and champagne and bring to a boil and let cook for about 15 minutes. Then add the gelitin (gelitin is usally added in jelly recipes but I added a package to this recipe because of the additional liquids that I had added to the recipe) and refrigerate until complete cooled and place in desired canning jars.