RASPBERRY-TARRAGON VINEGAR
Provided by Molly O'Neill
Categories condiments, project
Time 20m
Yield Two cups
Number Of Ingredients 4
Steps:
- Place the vinegar in a nonreactive saucepan over low heat until warm. Place the raspberries and tarragon in a sterilized, wide-mouthed jar. Pour in the warm vinegar. Seal tight. Let stand in a warm place for two weeks.
- Strain the vinegar, pressing the raspberries firmly. Place in a nonreactive saucepan with the honey and bring to a boil. Lower the heat and simmer for 10 minutes. Pour into a sterilized bottle and seal with a new cork. Keep refrigerated.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 1 gram, Fiber 11 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 16 grams
ROASTED-TOMATO AND TARRAGON SOUP
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
- Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
- Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.
CHICKEN TARRAGON SOUP
This soup is ready in about 30 minutes, once the chicken is cooked and can be removed from the bone, but the chicken just gets more and more tender the longer you simmer it. If you can let it simmer for even a little longer, about 45 minutes, the flavors continue to deepen and become more comforting-good.
Provided by Sally Humeniuk
Categories Soups and Stews
Time 35m
Number Of Ingredients 12
Steps:
- Peel and finely chop the onion and garlic. Slice the leek and carefully rinse any dirt from the leek. Slice the celery.
- Add the olive oil to a large soup pot and add the onion, garlic, and leek. Cook until the onion is softened, about 4 minutes. Add the celery, chicken pieces, wine, tarragon and broth. Bring to a boil. Lower the heat to medium and add the heavy cream, and lemon juice. Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes.
- Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
Nutrition Facts : Calories 562 kcal, Carbohydrate 13 g, Protein 18 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 142 mg, Sodium 752 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PLUM SOUP WITH HONEYDEW TARRAGON ICE
Steps:
- Make honeydew ice:
- Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
- Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Make plum soup:
- Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
- Stir in diced plums, lime juice, and chilled syrup to taste.
- Serve soup immediately, topped with scoops of honeydew ice.
PLUM & RASPBERRY TART
This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don't be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don't worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks. Optional: Sea buckthorn powder to serve
Provided by hello
Categories Dessert
Time 1h10m
Yield 4 tarts
Number Of Ingredients 14
Steps:
- Preheat the oven to 160C/320°F.
- Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
- Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
- Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
- Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
- Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
- Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.
Nutrition Facts : Calories 1087.5, Fat 73.8, SaturatedFat 36.5, Cholesterol 186, Sodium 76.3, Carbohydrate 96.8, Fiber 12.7, Sugar 65.8, Protein 23.2
PLUM, RASPBERRY, AND TARRAGON SOUP
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add plums; blanch until skin begins to peel, 2 to 3 minutes. Remove plums from water; place in the ice bath until cool. Remove plums from ice bath, reserving ice bath.
- Peel plums, remove pits, cut into chunks, and place in a medium saucepan. Add the raspberries, wine, sugar, tarragon, triple sec (if using), and the water to the saucepan; cover, and bring to a simmer over medium heat. Reduce heat to medium low, and allow to simmer until plums are falling apart, 15 to 20 minutes. Remove from heat, transfer to a clean bowl, and place in the reserved ice bath, stirring occasionally, until cold.
- Remove tarragon sprigs from cold mixture, and transfer mixture to a blender. Puree, working in batches if necessary. Serve garnished with diced plum, raspberries, and tarragon.
TOMATO TARRAGON SOUP
There used to be a restaurant in the next town that served this soup...it was delicious! (and I got the recipe!)
Provided by TERRI OPGENORTH
Categories Vegetable Soup
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a soup pot.
- 2. Add the onions, carrots, celery and parsley and cook slowly; stirring often until vegetables are very soft, about 20-30 minutes.
- 3. Add the tomatoes, wine and broth.
- 4. Bring to a simmer and let cook for 30 minutes.
- 5. Puree the soup in a processor or use an immersion blender on low to preserve some of the texture. (Put soup back into pot)
- 6. Add salt, pepper, tarragon and cream if using.
- 7. Heat gently and serve.
PLUM RASPBERRY JAM
So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!!
Provided by Amber C.
Categories Plums
Time 50m
Yield 4-5 pints
Number Of Ingredients 3
Steps:
- Fill up canner with water and bring to a simmer.
- Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit.
- In a large saucepan over med-high heat bring plums and sugar to a boil.
- Boil for 20 minutes, stirring often and skimming off any foam.
- After 20 minutes add jello, stir 2 min and until completely dissolved.
- Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops.
- With a clean damp towel wipe jar threads and rims.
- Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings.
- Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed.
- Cover bring water to a gentle boil and process for about 10 minutes.
- Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs).
- After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon.
- Store unopened jams in a cool, dry, dark place.
Nutrition Facts : Calories 1383.2, Fat 0.9, SaturatedFat 0.1, Sodium 41.2, Carbohydrate 337.6, Fiber 4.6, Sugar 332.5, Protein 20.3
MUSHROOM TARRAGON SOUP
Mushroom tarragon soup is a simple and delicious recipe which brings out the rich flavour of the mushrooms. A creamy tasting soup without any added cream!
Provided by Neil
Categories Lunch
Time 50m
Number Of Ingredients 9
Steps:
- Gently heat the olive oil in a large saucepan, add the onion and garlic and sauté on a medium heat for 2-3 minutes until softened.
- Stir in the corn flour then add the chopped mushrooms and stir well together with the onions and garlic.
- Stir in the vegetable stock, then the milk and sprinkle in the tarragon. Bring the soup to a boil then reduce the heat and simmer for 10-15 minutes.
- Ladle half of the soup into a blender or food processor and blitz until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.
- Season to taste.
Nutrition Facts : Calories 117 kcal, Carbohydrate 15 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 626 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PLUM & RASPBERRY JAM
Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift
Provided by James Martin
Categories Condiment, Snack
Time 45m
Yield Makes 1 large or 3 small jars
Number Of Ingredients 4
Steps:
- Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
- Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
- Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
PLUM RASPBERRY CRUMBLE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
- Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
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