Three Berry Sauce Food

PORK TENDERLOIN WITH THREE-BERRY SALSA

Steps:

• Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes., Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil., Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

BERRY SAUCE

Steps:

• Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
• Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.

WARM THREE-BERRY SAUCE

Steps:

• in a 4 cup (1quart) microwaveable container combine first 3 ingredients.
• heat on high for 1 1/2 -2 minutes until butter is melted and preserves are bubbling.
• stir well.
• fold in berries.
• heat, uncoveredfor 2-3 minutes or until just heated.
• spoon sauce over icecream or sherbert immediately.

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

THREE BERRY CREPES WITH CREME ANGLAISE AND STRAWBERRY SAUCE

Steps:

• Place all crepe ingredients together and mix well.
• Allow to stand for 30 minutes.
• Make crepes in a heavy crepe pan.
• Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
• When crepes begin to bubble turn and cook other side.
• Makes 10-12 crepes.
• While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
• Filling-------------.
• Blend together all ingredients and put through a fine sieve to remove pips.
• Creme Anglaise-----------.
• Bring the milk to the boil with vanilla extract.
• Beat egg yolks and sugar until pale yellow.
• Pour milk over the eggs and blend.
• Return to a low heat and stirring constantly, thicken the sauce.
• Do not BOIL.
• The mixture is'thickened' when it coats the back of a spoon.
• Cover sauce and chill in the fridge.
• TO ASSEMBLE DESSERT-------------.
• Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
• Fold in the sides of each crepe to form a square'parcel'.
• Allow 2'parcels' per person.
• Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
• Arrange the crepes gently on the sauce.
• Garnish each plate with a strawberry sliced in half.
• Voila!

TRIPLE-CRANBERRY SAUCE

Steps:

• Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

THREE BERRY BUTTER CAKE

Steps:

• Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
• Heat butter with cream in a small saucepan over low heat until melted, then cool.
• Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
• Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
• Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
• Just before serving, dust with confectioners sugar.