Red White And Blueberry Sundaes Food

RED, WHITE AND BLUEBERRY SUNDAES

Steps:

• In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
• Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.

BLUEBERRY CRUMBLE SUNDAE

Steps:

• For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
• For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
• Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
• Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
• For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.

RED, WHITE & BLUEBERRY PARFAITS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan.
• Refrigerate 4 hours or until firm.
• Cut gelatin into 1/2-inch cubes. Reserve 1 cup COOL WHIP for garnish. Layer blueberries, remaining COOL WHIP and gelatin in 8 dessert glasses. Top with reserved COOL WHIP.

RED WHITE AND BLUEBERRY SUNDAES

Steps:

• Puree 2 baskets raspberries, preserves and 2 tablespoons brandy in blender. Strain into small bowl, pressing on solids.
• Stir 2 baskets blueberries, sugar, 1/4 cup water and lemon juice in heavy small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat to low; simmer until sauce thickens slightly, about 10 minutes. Strain sauce into another small bowl. (Sauces can be made 3 days ahead. Cover separately; chill.)
• Beat whipping cream, powdered sugar and 1 1/2 tablespoons brandy in medium bowl until stiff peaks form. Chill until ready to use, up to 3 hours.
• Place 3 scoops of ice cream in each of 6 bowls. Top with remaining fresh berries. Drizzle with raspberry and blueberry sauces. Pipe or spoon whipped cream atop sundaes.

RED, WHITE, AND BLUEBERRY SALAD

Steps:

• Combine the fruits in a bowl. Whisk together the lemon juice, sugar, and coconut milk in a small bowl. Toss the dressing with the fruit and the mint. Taste for sugar and lemon juice and chill until ready to serve, up to 10 hours.

RED, WHITE AND BLUEBERRY TART

Steps:

• For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
• Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
• Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
• Remove from oven and cool on a wire rack.
• For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
• Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
• Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
• Stir in the vanilla and spoon filling into cooled tart shell.
• Lightly press plastic wrap on pie surface; allow to cool completely.
• While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
• Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
• Allow the mixture to cool to room temperature.
• Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
• Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.

RED, WHITE, AND BLUEBERRY ICE CREAM SUNDAES

Steps:

• Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
• Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.

RED, WHITE AND BLUEBERRY TRIFLE

Steps:

• Blueberry and White Chocolate Whipped Cream:.
• The night before, gently melt the white chocolate in a heatproof bowl in the microwave. Bring the cream to a simmer. Pour half of the cream over the chocolate and whisk it together until it's glossy and smooth. Add the remaining cream and whisk to combine. If you want to get technical, finish this mixture with a hand blender to perfect the emulsion.
• Let this sit in the refrigerator overnight or at least 6 hours.
• Hand or in a stand mixer, whisk the cool cream until it forms soft peaks. Add the lime juice, zest, salt and preserves. Whisk until medium peaks form. DO NOT OVER WHIP, you will have white chocolate butter... Not Delicious.
• Set aside in the refrigerator until you are ready to assemble.
• Confetti Cake:.
• Pre-heat oven to 325 degrees F.
• Spray a cookie sheet / jelly roll pan with non-sick spray and line it with parchment paper.
• Put the flour, baking powder, baking soda and salt in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended. Whisk in the sprinkles.
• Spread the batter evenly on the prepared pan and bake for 18 to 25 minutes until the cake is golden brown and the center springs back when gently pressed. Let cool.
• Macerated Strawberries:.
• Cut the tops off the strawberries and slice them vertically into coins. Place the coins into a bowl and sprinkle with the sugar, zest and juice. Let this sit for a few minutes, the strawberries will release their juices.
• Assembly:.
• Cut the cake into 2 inch cubes and scatter in a layer on the bottom of the vessel. Spread 1/3rd of the blueberry white chocolate whipped cream in an even layer on top followed by a later of the strawberries. Repeat layers until you have used all the product. Store in the refrigerator until ready to serve. The trifle will hold chilled for 2 days.
• White Chocolate Firework Stars:.
• In a microwave safe bowl, Gently heat the white chocolate in the microwave until half of it is melted. Vigorously stir the chocolate, the residual heat will melt the remaining pieces. Spread onto a 13" by 18" sheet of parchment paper. Sprinkle the popping candy on top. Once the chocolate starts to set, punch out star shapes. If you don't have a star cutter, you can cut them free hand with a sharp paring knife or break the chocolate into shards once it is set. Store this garnish tightly wrapped in the refrigerator as humidity will cause the popping candy to melt.Alternate garnishes include sparklers, anything red white or blue, flags (edible or non-edible).
• Notes: The fast and easy approach: Use a box of confetti cake instead of making it from scratch. If you don't want to take the time to make the white chocolate whipped cream, whip 3 cups of regular heavy cream with 3 tablespoon of powdered sugar and proceed with the recipe. You can also use whipped topping and fold in fresh blueberries.