Raspberry Jam With Chambord Food

HOMEMADE RASPBERRY JAM

Steps:

• Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
• Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
• The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

RASPBERRY JAM WITH CHAMBORD

Steps:

• Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
• Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.

RASPBERRY CHAMBORD CHEESECAKE

Steps:

• CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
• Spray a 9" or 10" springform pan with non-stick cooking spray.
• Process cookies in food processor until crumbs are the size of graham cracker crumbs.
• Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
• Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
• FILLING: Puree thawed raspberries in food processor; strain out seeds.
• Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
• Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
• With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
• In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
• Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
• Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
• Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
• SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
• Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
• NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.

CHAMBORD CREAM

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

CHOCOLATE RASPBERRY CHAMBORD TRUFFLES FOR YOUR VALENTINE!

Steps:

• In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
• Remove from heat; stir in the chocolate until melted and smooth.
• Stir in the liqueur, mixing well.
• Transfer to a bowl and chill covered, for 4 hours or until firm.
• Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
• Cover and refrigerate for 1 hour, or until firm.
• Roll chocolate balls in cocoa powder, place in mini paper cups.
• Store in an airtight container, with parchment between the layers.
• Keep chilled until ready to serve, for up to 2 weeks.

RASPBERRIES AND CHAMBORD IN MERINGUE

Steps:

• RASPBERRY FILLING:.
• Combine raspberries, sugar, and Chambord and set aside.
• HOW TO MAKE MERINGUES:.
• Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
• Continue beating until glossy and very stiff peaks are formed.
• Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest.
• Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
• Remove from paper and cool on wire racks.
• Fill with equal amounts of raspberry filling.
• Enjoy.