Thank you so much to the wonderful Driscoll’s Berries, tonight I learned some new beautiful recipes. Perfect holiday recipes for Thanksgiving, AND Christmas!
I started my night with the warm Brie with Honeyed Strawberries and Almonds! An easy recipe, and so versatile. I used strawberries, but you can use raspberries, or blackberries. The recipe called for pistachios, but I chose almonds to compliment the strawberries.
Here is the post I shared on Wednesday, it has the fun recipe there!
Next I made the acorn squash with raspberry sauce. I am a huge fan of any squash, so I love learning new ways to flavor this beautiful vegetable. The raspberry sauce again was so easy, and yet is packed full of amazing flavor!
Here is the recipe from Driscoll’s
2 acorn squash
2 tablespoons vegetable oil, plus more for the oil
2 tablespoons honey, warmed until fluid
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 package (6 ounces each) Driscoll’s Raspberries
3 tablespoons packed light brown sugar
To roast the squash, preheat the oven to 400. F. Lightly oil a large
roasting pan. Cut each squash lengthwise into eight equal wedges.
(To do this safely, place a squash on the work surface. Position a
chef’s knife where you want to cut the squash. Hit the back of the
knife blade with the heel of your other hand or a blunt object, such
as a flat meat pounder, to drive the knife into the squash.)
Arrange squash wedges, skin sides down, in the roasting pan.
Lightly oil the squash. Add 1/2 cup of water to the pan. Cover
tightly with aluminum foil.
Bake for 20 minutes. Uncover and continue baking until squash is
almost tender, about 15 minutes. Brush squash with honey and bake
until lightly browned, about 5 minutes more. (Acorn squash can be
roasted, covered with aluminum foil, and stored at room temperature
for up to 8 hours. Add 1/4 cup hot water to pan. Reheat, covered
with foil, in preheated 400. F oven for 10 minutes, then uncovered
for 5 minutes more.)
Meanwhile, make raspberry drizzle. Combine raspberries, brown
sugar, and 2 tablespoons water in medium saucepan. Bring to a
simmer over medium heat, stirring to dissolve sugar. Reduce heat to
medium-low and simmer, stirring occasionally, until juices are
lightly thickened, about 5 minutes. Puree very briefly (do not crush
seeds) in blender. Strain raspberry mixture through a fine wire
sieve. (Raspberry drizzle can be covered and refrigerated for 1 day.
Let stand at room temperature for 1 hour before using.)
Arrange acorn squash on platter. Season with salt and pepper.
Drizzle with raspberry puree and serve hot.
Note – This recipe is absolutely delicious!!!!
To make my night end with a huge happy dance, I devoured some eggnog panna cotta, topped with a balsamic strawberry sauce. I have never been a lover of eggnog, but this recipe has converted me. What a gorgeous, creamy, dreamy, delicious treat!
Look strawberries taking a swim in some balsamic vinegar!
Here is the recipe from Driscoll’s
Canola oil for the ramekins
1 envelope (1/4 ounce) plain powdered gelatin
1 cup whole milk, divided
2 cups heavy cream
1/3 cup sugar
6 large egg yolks
2 teaspoons rum flavoring (or 1 teaspoon each rum flavoring and
3 tablespoons light brown sugar
3 tablespoons balsamic vinegar
1 package (6 ounces or 1 1/4 cups) Driscoll’s Strawberries
Lightly oil insides of six 3/4-cup ramekins or custard cups.
Sprinkle gelatin over 1/4 cup of milk in small bowl. Let stand until
gelatin softens, about 5 minutes.
Place a wire sieve over a heatproof bowl near the stove. Whisk egg
yolks and sugar in a second heatproof bowl until combined. Heat cream
and remaining 3/4 cup milk in medium saucepan over medium heat,
stirring often, until simmering. Gradually whisk into yolks mixture.
Return to saucepan. Cook over low heat, stirring constantly with a
wooden spoon, until mixture coats spoon (a finger run through the
custard on the spoon will cut a swath) and an instant-read thermometer
reads 185.F, about 3 minutes. Pour through the sieve. Discard the bits
of cooked egg white in the sieve. Add the soaked milk and rum extract
to the cream mixture, and whisk until gelatin is completely dissolved,
about 1 minute. Let stand 5 minutes to cool slightly.
Divide cream mixture evenly among ramekins. Cover each with plastic
wrap. Refrigerate until chilled and set, at least 2 hours.
Meanwhile to prepare balsamic raspberries, whisk brown sugar and
balsamic vinegar together in medium bowl to dissolve sugar. Add
raspberries and fold together. Let stand at room temperature for 15
minutes to 2 hours.
To unmold each panna cotta, run a dinner knife around inside of ramekin
to release panna cotta. Hold a dessert plate firmly over ramekin and
invert plate and ramekin together. Shake firmly to unmold panna cotta
onto plate. Top each panna cotta with an equal amount of raspberries
and their juices. Serve immediately.
Note – I wanted to share a picture after I brought it out of the ramkin….BUT my panna cotta did not look very pretty. I used butter instead of oil in the ramkin, so defiinitely use oil to get the panna cotta out easily. For the sauce, I took 1/2 pint of strawberries, the balsamic vinegar, and sugar, and cooked down in a sauce pan. You can add more sugar if you choose. Let the sauce get thick, and then cool, and pour it over the panna cotta!
Another note – After each spoonful, I did a serious happy dance! A beautiful recipe!
What a fun night! Looking forward to trying many more beautiful recipes with berries. Driscoll’s has many recipes on their website, Enjoy!
What is your favorite dish with berries?
What is your favorite berry?
Until next time, Come on in, Have a seat,