Very Berry Dessert

Very Berry Dessert

Ingredients

4 pints of fresh blue berries
2 pints of raspberries
2 pints of black berries
4 packages of Italian Lady Fingers
2 8oz packages Mascarpone cheese
1 cup raw sugar or 3/4 cup raw honey
1 cup heavy cream
3/4 cup raw powdered sugar or honey powder
1 lemon, juiced and zest
1 teaspoon Real Vanilla extract
1/2 teaspoon cinnamon

Directions

In a large sauce pan add blue berries, raw sugar or Honey and lemon juice and zest and bring to a boil. Then reduce heat a simmer for 5 minutes. Next add the raspberries and black berries and stir to warm about 2 minutes. Remove from heat.

In the stand mixer, with the whisk unit attachment, place the Mascarpone cheese and powdered sugar or Powdered Honey and mix to blend. With the mixer on low add the heavy cream, cinnamon and vanilla and blend until smooth. Note: if using the powdered honey you may need to have it run a spin in the spice grinder in order to the powder it bit finer.

You will need a large casserole, i use a 16 inch by 9 1/2 inch by 3 inch deep oval casserole for this dish. Place a single layer of lady fingers on the bottom of the casserole, next spoon berry sauce over lady fingers. Add another layer of lady fingers and sauce and then on more layer with sauce. Next cover the top with the mascarpone mixture, cover with plastic wrap and chill for at least 2 hours. I decorate the top with some whole berries and serve.

Enjoy Cooking

Blueberry BBQ sauce

I received a request for this sauce. In keeping with my use of fruit in many of the things I create, this is one of my many BBQ sauces. Michael really likes BBQ so I am always trying to come up with new creations, this one is not tomato based like many BBQ sauces are.


Blueberry BBQ sauce

Ingredients

2 sticks of butter, unsalted, room temp
3 1/2 cups of fresh blueberries
1/4 cup olive oil
1/2 cup red wine
1 cup of natural molasses
8 cloves of garlic
3 to 6 table spoons of hots sauce - it depends how much of a bite do you want
1 table spoon salt
3 teaspoons ground cumin
1 1/2 teaspoons of ground mustard
1 teaspoon ground cardamon
2 teaspoons of paprika
3 teaspoons chopped sumac leafs, fresh
1 teaspoons turmeric

Directions

This is one of my no cook sauces.

In the food processor add the butter and molasses and run on high until completely blended. While the processor is running add the spices. Next pour in the wine and the oil. While still running add the garlic and hot sauce. Next slow add the blueberries a half cup at a time until completely incorporated.
Pour the sauce into a jar or container that can be sealed and place in the fridge for at least 24 hours. This sauce will keep for a while in the fridge.


I use this sauce on chicken and pork.

Variations that i have done with this sauce is replaced the blueberries with raspberries or black berries and even cranberries, but with the cranberries add up to a 1/2 cup of raw sugar to cut the tartness.

Enjoy cooking