raspberries

Jarcuterie Jumbles

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Jarcuterie Jumbles! How’s this for a “Wow!” factor? Instead of preparing an entire platter full of goodies, create a personal jarcuterie allowing mobility for every party guest to mingle. By assembling jars containing fresh fruits, crudités, whole olives, cubed cheese, sea salt crackers, cured meats, and pretzel sticks, people can nibble at their leisure. Choose jars you may already have on hand to keep it interesting. I went one step further and made cheese ball minis rolled in Everything But Bagel seasoning. The results were worth the advanced planning. Simply keep the jars chilled until you wish to serve them. Place baskets of extra crackers and pretzels for those who crave more. Leftover jarcuteries can be refrigerated for the next day. Guests may simply attach the lid and take it with them or leave them behind for you to recycle for your next gathering.

JARCUTERIE JUMBLES

Ingredients:

8 ounces cream cheese, softened

2-3 tablespoons Everything But Bagel seasoning

8 ounces Sharp Cheddar Cheese, cubed

8 ounces Monterey Jack Cheese, cubed

8 ounces hard salami, sliced thin

3 ounces whole manzanilla olives

6 ounces red raspberries, fresh

6 ounces blackberries, fresh

1 stalk celery, fresh

16 ounces green seedless grapes, fresh

8 ounces pretzel rods

5 ounces sea salt pita crackers

Party Picks, for assembly

Assorted Jars, sterilized

Celery Sprigs, for garnish

Instructions:

To prepare mini cheese balls, take a teaspoon of softened cream cheese, roll into a ball. Set aside. Repeat until the block of cream cheese is used. Sprinkle Everything But Bagel seasoning onto a sheet of waxed paper. Roll each mini cheese ball in the seasoning. Transfer to a plate. When finished, refrigerate to chill. Meanwhile, fill the base of each jar with green grapes. Skewer cheddar cheese, Monterey Jack cheese, hard salami, and olive as preferred. Skewer red raspberry, green grape, and blackberry together. Arrange skewers, pretzel rod, and celery stick into the jar. Finish with a fresh sprig of celery leaves. Refrigerate jars until ready to serve. Cover with plastic wrap.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Green Tea Berry Cobbler

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Green Tea Berry Cobbler! Now you can drink your tea and eat it too. Presenting a unique twist on an old favorite. Green tea combines its earthy flavors with a touch of bitterness to complement the natural sweetness of fresh fruit. The results will astound your taste buds, rounding off the cobbler’s cake-like topping. Choose any combination of fruit; blueberries, strawberries, blackberries, raspberries, or mulberries. One hint for best results: Spoon the cobbler topping in small portions leaving room for the fruit to “pop” through and become caramelized. That’s the part that makes our eyes roll back in satisfaction.

GREEN TEA BERRY COBBLER

Ingredients:

1 tablespoon butter

1/2 cup boiling water

1 Green Tea bag

1 cup blueberries

1/2 cup raspberries

1/2 cup mulberries

1 tablespoon sugar

1 teaspoon lemon juice

1/8 teaspoon cinnamon

1 egg, room temperature

2/3 cup sugar

1/4 teaspoon sea salt

1/4 cup Greek yogurt

1 teaspoon vanilla extract

1 cup flour

1 1/2 teaspoons baking powder

1/4 cup granola

Powdered Sugar, for garnish

Instructions:

Preheat oven to 350°. Grease a baking dish or iron skillet with butter. Set aside. Place teabag in 1/2 cup boiling water. Steep for 3 minutes. Discard tea bag. Cool tea to room temperature. In a medium bowl, combine berries, sugar, lemon juice, and cinnamon. Toss gently to coat; do not crush berries. In a large bowl, vigorously whisk together egg and sugar. Continue for one minute. Add sea salt, Greek yogurt, and vanilla extract. Whisk until completely blended. Add green tea. Mix well. Gradually add flour and baking powder. Stir until incorporated. Pour batter into prepared pan, leaving about 5 tablespoons reserved for topping. Gently layer berries over batter. Spoon remaining batter in dollops over fruit. Bake 10-12 minutes. Scatter granola over the top of the batter. Bake 20 minutes longer or until cobbler is golden brown and a tester comes out clean. Just before serving, dust with powdered sugar.

Financier Almond Cake

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Financier Almond Cake! Not everyone lives around the corner from the best pastry shops in Paris. So we manage by baking at home. My son, Johnny, and his wife, Katie, treated me to their gluten-free version of a popular French sweet. Know what you get when you combine ground natural almonds, luscious brown butter, and airy egg whites? Clue: It’s a French pastry chef’s dream! By choosing a small cupcake mold or ramekin, this springy honey-sweet dessert becomes a star attraction at the end of a meal. Drizzle it with a lightly sweetened St~Germaine glaze, top it with a fresh raspberry crown, and you’re bound to feel a tiny bit Parisienne. Ooh-la-la!

FINANCIER ALMOND CAKE

Ingredients for Cake:

6 tablespoons unsalted butter

1/2 cup sliced almonds

1/4 cup coconut flour

3/4 cup powdered sugar

2 egg whites

1 tablespoon natural honey

1/2 teaspoon almond extract

Instructions:

Preheat oven to 350°. Butter 2 ramekins or coat a 6-count muffin tin with butter or nonstick oil. Set aside. Melt the butter over medium heat. Do not burn. Simmer until brown bits begin to form. Lower heat and simmer, stirring frequently to scrape the brown bits at the bottom of the pan. Continue cooking until butter turns dark brown, not burnt, for about 6 minutes. Set aside to cool for 10 minutes. Meanwhile pulse the sliced almonds and coconut flour in a food processor until nuts are finely ground. Transfer flour mixture to a medium bowl. Whisk in the powdered sugar. Fold in the egg whites, mixing until smooth. Gently stir in the honey. Finally, fold in the cooled brown butter. Stir until batter is smooth. Spoon into the greased ramekins or muffin pan. Spread batter evenly. Bake 25-30 minutes until the edges are golden brown and a cake tester inserted in the center comes out clean. Cool on a wire rack. If using a muffin pan, invert after 5 minutes to remove mini-cakes from pan.

Ingredients for Glaze:

1 cup powdered sugar

3 tablespoons St~Germaine liqueur

Fresh raspberries for Garnish

1 teaspoon ground almonds for Garnish

Instructions:

Sift powdered sugar into a small bowl. Whisk in St~Germaine liqueur until a smooth consistency is reached. Gently spoon the glaze over the top of the cakes. Garnish with fresh raspberries and a sprinkling of ground almonds.

Wheel of Camembert

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Wheel of Camembert! To eat or not to eat the rind, that is the question. The answer? It’s totally up to you. As a general rule, the natural rinds of soft cheeses like Brie and Camembert are safe to eat. Some people can’t get past the idea that the rind looks “moldy”, simply because it appears white and fluffy. That essence is called “bloomy”, which sounds much more appealing in my opinion. If you’re a mushroom-lover, you may detect an earthy aroma that delivers a lusty taste. Bottom line: if it weren’t for the rind, the interior wouldn’t be nearly as creamy and buttery as it is. My advice for first-timers? Give it a try. With the luscious fruit, crunchy nuts, and raw honey you may find yourself giving it a fair chance.

WHEEL OF CAMEMBERT

Ingredients:

1 wheel of Camembert cheese, with wrapping removed and discarded

1-2 tablespoons raspberry jam, warmed

1/2 cup red raspberries

2 tablespoons Tupelo raw honey

2 tablespoons pistachios, roughly chopped

Multigrain baked crackers

Instructions:

Preheat oven to 350°. Line a baking sheet with parchment paper. Place the wheel of Camembert cheese onto prepared pan. Bake for 12-15 minutes, or until the top and sides of the rind feel soft to the touch. Another sign is when areas of gooey cheese begin to ooze through the rind. Meanwhile, warm the raspberry jam 30 seconds in a microwave-safe dish. Stir. Gently add the raspberries; toss to coat. Transfer the baked Camembert cheese to a rimmed plate. Top the cheese wheel with raspberry compote. Drizzle raw honey over all. Sprinkle with chopped pistachios. Serve warm with multigrain crackers.

X-otic Black Raspberry Swirl Ice Cream

What’s Cooking in Gail’s Kitchen? Clean Eating: X-otic Black Raspberry Swirl Ice Cream! Creamy concoctions are so decadent with swirls of tangy sweetness mixed in. You control the tart flavor among the smooth texture by making this version of gourmet ice cream at home. No special gadgets required, except that counter workhorse stand mixer. But how hard can it be to flip a switch and scrape down the sides of the bowl? This “tried and true” no-churn ice cream recipe has been reliable on more than one occasion. The secret to my success is chilling the utensils overnight in the freezer. Also, begin with ingredients that are refrigerator cold. The greatest hardship is waiting 24 hours for the ice cream to chill. Don’t believe me? Guess you need to see for yourself.

X-OTIC BLACK RASPBERRY SWIRL ICE CREAM

Ingredients:

2 cups heavy cream

14 ounces sweetened condensed milk

1 tablespoon Mexican vanilla extract

1/2 cup black raspberry sauce*

Instructions:

Using a stand mixer, whip the heavy cream, sweetened condensed milk, and vanilla extract on medium-high speed for 4-5 minutes. Transfer half to the chilled loaf pan. Smooth with a spatula. Add dollops of black raspberry sauce on top. Swirl the sauce with a knife to create a design. Pour the remaining ice cream mixture over top. Smooth. Repeat swirling process. Cover tightly. Place loaf pan in the freezer overnight. To serve, scoop ice cream into bowls and garnish with fresh mint leaves.

*To make the black raspberry sauce, click on the link below.

https://snapshotsincursive.com/2018/07/05

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Yogurt Frozen Fruit Pops

What’s Cooking in Gail’s Kitchen? Be Our Guest: Yogurt Frozen Fruit Pops! Take a look in the freezer and choose the berries you love the most. You are about to make a delicious fruit popsicle without high fructose corn syrup. By using only natural ingredients, with honey as a sweetener, the berry flavors are intensified with guilt-free results that make your heart swoon. The hardest part is waiting overnight for the pops to become firm. As a special indulgence, sprinkle them with mini chocolate chips and crushed nuts.

YOGURT FROZEN FRUIT POPS

Ingredients:

1 1/2 cups strawberries, frozen

1 cup raspberries, frozen

1 tablespoon pomegranate arils, frozen

1/2 cup all natural Greek yogurt

2 tablespoons natural honey

1 1/2 teaspoons lemon juice

Mini chocolate chips, for garnish

Crushed pecan pieces, for garnish

Instructions:

Arrange 8 treat cups in the bottom of a loaf pan. Have 8 craft sticks set aside. Combine frozen strawberries, raspberries, and pomegranate arils in a food processor. Add Greek yogurt, natural honey, and lemon juice. Mix on HIGH until smooth and blended, stopping occasionally to scrape down the sides. Pulse until smooth and creamy. Spoon frozen fruit yogurt into the treat cups. Insert one craft stick into each cup. Sprinkle tops with mini chocolate chips and nut mixture. Place in freezer overnight. Remove yogurt frozen fruit pops by tearing the paper cup and serve. Enjoy!

Xotic Black Raspberry Sauce

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Xotic Black Raspberry Sauce! When my friend, Nancy, gifted me with a pound of wild black raspberries from her woods, I knew had to make something special. I wanted that succulent sweet taste to linger long after the season had exhausted itself. The answer was to transform the berries into an exotic sauce. Now I can enjoy them every morning as a healthy topping spooned over a bowl of calcium-rich Greek yogurt. The combined benefit gives me the effects of a probiotic as well as an antioxidant. Thanks, Nancy!

XOTIC BLACK RASPBERRY SAUCE

Ingredients:

4 cups black raspberries

1 cup water

1 cup sugar

1 teaspoon lemon extract

Instructions:

In a 2.5 quart pan, add black raspberries, water, and sugar. Bring to a boil, stirring occasionally for about ten minutes. From time to time, smash some of the berries against the side of the pan. This will help thicken the sauce. Add the lemon extract and continue cooking another ten minutes. Do not let it burn. It should form the consistency of syrup. Remove from heat. As it cools, it will thicken even more. Pour into a jar with a lid and store in the refrigerator.