Marinated Fresh Berries Food

MARINATED PAZZO BERRIES WITH BALSAMIC VINEGAR

Steps:

• Place the strawberries in a bowl.
• In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.
• Pour the marinade over the berries and gently toss to coat.
• Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of marscarpone. Serve immediately.

STEWED FRESH BERRIES

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

MARINATED VEGGIES

Steps:

• Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
• Preheat grill for medium heat.
• Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

MARINATED FRESH BERRIES

Steps:

• In a small saucepan, combine the sugar, citrus zests, and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla.
• Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes.
• Serve marinated berries over a scoop of vanilla frozen yogurt.

MARINATED BERRIES

Steps:

• In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently to make a loose syrup, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.

FRESH FRUIT MARINADE

Steps:

• Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
• Mix the orange juice and Splenda together until the Splenda is well dissolved.
• Pour the orange juice mixture over the fruit, cover and chill for several hours.
• This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.

MOJITO MARINATED FRUIT

Steps:

• In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely., In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight., Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint.

MARINATED FRESH FRUIT KABOBS (EASY OVEN METHOD)

Steps:

• Combine fruits & marinade in lrg bowl, mix gently to coat well & refrigerate for 30 minutes to 1 hour. Drain & reserve marinade.
• Alternate fruit on 8 skewers, place in a shallow roasting pan & broil 6-8 minutes. Turn skewers & baste w/reserved marinade at mid-point of cooking time.
• Serving Suggestion: Serve w/vanilla yoghurt or vanilla ice cream -- or -- atop shortcake w/whipped cream.

MARINATED FRUIT SALAD

Steps:

• In a bowl, combine the cantaloupe, honeydew and kiwi. Add juice concentrate; toss to coat. Refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

MIXED BERRIES MARNIER

Steps:

• Place berries in a glass bowl.
• Sprinkle with sugar and grand marnier, mixing to distribute sugar and liqueur.
• Cover and refrigerate until ready to serve.

MASCERATED BERRIES WITH VANILLA CREAM

Steps:

• Using a potato masher or the back of a wooden spoon, mash 1 cup berries with sugar and orange juice in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries; let sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.
• Scrape seeds from vanilla bean into a medium bowl. Add chilled cream, sour cream, and sugar. Using a whisk or electric mixer, beat until soft peaks form. DO AHEAD: Cream can be made 30 minutes ahead. Cover and chill.