Cherry Raspberry Gratin Food

CHERRY & RASPBERRY GRATIN

Steps:

• Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 mins until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little.
• Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well between each addition, until the mixture is thick and glossy. Stir the lemon juice or eau de vie into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue in two goes.
• Scatter the fruit into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 3 mins until the topping is golden brown.

RASPBERRY GRATIN

Steps:

• Pour water to a depth of about 2 inches into a saucepan or the bottom pan of a double boiler and bring to a bare simmer. In a large stainless steel or other heatproof bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well blended. Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes. To test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom of the bowl or pan. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. Do not let the mixture boil or the eggs will curdle. When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and let cool at room temperature for 10 minutes, whisking occasionally.
• Meanwhile preheat the oven to 425 degrees F.
• In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form.
• When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into the zabaglione, being careful not to deflate the mixture. You should have 6 to 7 cups.
• Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm.

FRESH RASPBERRY GRATINS

Steps:

• Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
• To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
• Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm.

RASPBERRY AND FIG GRATIN

Steps:

• Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

RASPBERRY GRATIN

Steps:

• Place the milk and cinnamon in a small saucepan over medium heat. When steam starts to rise from the milk, remove from heat.
• Meanwhile, beat the egg and yolk with the salt until light and foamy.
• Combine the sugar and flour in a bowl.
• Beat half the flour mixture into the eggs. Add half the milk and beat again. Add the remaining flour-sugar mixture, beat, then add remaining milk.
• Place the mixture in a small saucepan and turn the heat to medium-low. Cook, stirring constantly, until the mixture begins to boil; it will thicken almost immediately.
• Remove the custard from the heat and continue to stir for a minute or so longer.
• Cover and chill thoroughly, at least 1 hour and up to 12 hours.
• About 20 minutes before you serve, preheat the broiler.
• Stir in 1/4 cup of the heavy cream into the custard to lighten it. Whip the remaining cream until it holds soft peaks.
• Gently fold the cream into the custard.
• Place the fruit on the bottom of an 8-10" long gratin dish or 8" square baking dish.
• Pour the cream mixture over the top and shake the pan to distribute among the berries or fruit.
• Broil about 4-6 inches from the heat until lightly browned on top, about 10 minutes.
• Serve straight away.

CHERRY-RASPBERRY PIE

Steps:

• Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
• Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
• Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
• Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

RASPBERRY GRATINS

Steps:

• Using electric mixer, beat sugar, yolks, 4 tablespoons framboise, and 2 tablespoons cream in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160°F, about 9 minutes. Remove bowl from over water. Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes. Beat remaining 2 tablespoons framboise and 1 1/4 cups cream in medium bowl until peaks form. Fold cream into yolk mixture in 2 additions. (Sabayon can be prepared 8 hours ahead. Cover; chill.)
• Preheat broiler. Divide raspberries equally among eight 1 1/4-cup custard cups or shallow ramekins. Top raspberries with sabayon. Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes. Serve warm.
• Sold at some liquor stores and specialty foods stores. If unavailable, use raspberry liqueur instead.

CHERRY-RASPBERRY JAM

Steps:

• In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

RASPBERRY CHERRY COMPOTE

Steps:

• Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
• Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.

WARM RASPBERRY GRATIN

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.
• Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.
• Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.
• Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.

CHERRY TOMATO GRATIN

Steps:

• Preheat oven to 425°F.
• In small bowl, combine breadcrumbs, Parmesan, garlic, pepper, and oil until blended.
• Place cherry tomatoes in shallow 1 1/2-quart casserole or 9-inch deep-dish pie plate. Top with breadcrumb mixture and sprinkle with parsley.
• Bake until heated through and crumbs have browned, about 20 minutes.