Pureed Raspberries With Champagne Food

RASPBERRY PUREE

Steps:

• Add all ingredients to a small saucepan and turn the heat to medium. Stir to combine and break up the raspberries just a little. You don't need to mash them much. They'll break up completely as they cook. Let ingredients come to a slow rolling boil, stirring occasionally until the liquid has thickened a bit. I've made the puree several times and as long as you keep the rolling boil, about 5 minutes is just right. If the mixture threatens to boil over, lift the edge of the pan up a bit to calm it just enough.
• Remove the raspberry mixture from the heat and pour into a bowl set over a sieve. Using the back of a spoon, push the raspberries and their juice through the sieve to remove most of the seeds. Taste for sweetness, adding more if desired. This is pretty tart/sweet but sometimes I add a little squeeze of lemon juice to brighten the flavor even more.
• The puree is now ready to be poured over any dessert. If making ahead for a later use, you may refrigerate for up to 5 days or freeze for up to 12 months.

RASPBERRY CHAMPAGNE

Steps:

• In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.

WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
• Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
• In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;

PUREED RASPBERRIES WITH CHAMPAGNE

Steps:

• Puree raspberries with superfine sugar and a squeeze of lemon.
• Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.
• Strain through a sieve with the handle of a rubber spatula.
• Finish by gently pressing the puree through the sieve with the blade of the spatula.
• Doing this will keep the small raspberry seeds from clogging the strainer.
• Spoon a couple of teapoons of the raspberry puree in the bottom of a champagne flute.
• Gently fill the glass with champagne.
• Then serve!
• HINT:.
• *Another way to serve this is to fill the glass halfway first; then stir the puree with the champagne to blend. Finish with champagne to fill the glass.
• **Use with any berries of your choice or perhaps currants.

RASPBERRY CHAMPAGNE PUNCH

Steps:

• Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved.
• Add scoops of sherbet just before serving.
• This serves 15-20 guests using small, 4-6 oz. punch cups.