Raspberry Orange Soup Food

COLD RASPBERRY SOUP

Steps:

• In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

RASPBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, butter, eggs, vanilla and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add raspberries and gently toss to combine. Scoop the batter evenly into the muffin tray. Sprinkle with turbinado sugar. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

RASPBERRY-ORANGE WATER

Steps:

• Place 1 thinly sliced orange and 1 pint raspberries (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh orange slices and raspberries for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

RASPBERRY-ORANGE CHICKEN

Steps:

• Season the chicken breasts to taste with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Sear, and cook until browned on both sides and the juices run clear, about 10 minutes. Remove chicken and keep warm.
• Melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes. Pour in red wine vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil. Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. Reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened. Add the chicken breasts to the sauce, and cook to reheat. Serve chicken with sauce spooned over it.

COOL RASPBERRY SOUP

Steps:

• In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

RASPBERRY ORANGE MUFFINS

Steps:

• 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
• 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
• 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
• 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

RED RASPBERRY-ORANGE JAM

Steps:

• Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
• Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
• Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

CRANBERRY, RASPBERRY AND ORANGE COOLER

Steps:

• Place the Ricola into a mug, and pour boiling water over. Set to one side and allow to dissolve.
• Once dissolved add the raspberries (reserve a few for garnish) and blitz in a blender. Strain into a jug through a sieve.
• Add the remainder of the raspberries, sliced orange, mint and fresh cranberries if using, stir, and put in the fridge for a few hours to infuse.
• When ready to serve top up the cranberry mixture with chilled sparkling water and plenty of ice.

SCANDINAVIAN RASPBERRY SOUP

Steps:

• In blender container, puree 1 package raspberries, strain to remove seeds.
• In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
• Over medium heat, cook and stir until slightly thickened and clear; cool.
• Stir in remaining package of raspberries and chablis.
• Chill.
• To serve, place several orange sections in each bowl; add soup.
• Garnish as desired; serve with sour cream.
• Refrigerate left- overs.