Brick Red Raspberry Hearts Recipes

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CHAMPAGNE ARTICHOKE HEARTS



Champagne Artichoke Hearts image

Provided by Sandra Lee

Categories     side-dish

Time 12m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1 tablespoon crushed garlic
1/4 cup frozen chopped onions, thawed
2 boxes (8-ounces) frozen artichoke hearts, thawed
1 cup vegetable broth
1 cup Champagne or sparkling wine
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large pot over medium heat combine butter, garlic and onions and sweat for 5 minutes until onions are soft and translucent. Stir in artichoke hearts, vegetable broth and Champagne. Season with salt and pepper. Bring to simmer over medium heat and let simmer for 6 to 7 minutes.
  • To serve, laddle the hearts into a bowl.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY



Raspberry Jam Puff Pastry Hearts Recipe by Tasty image

Here's what you need: puff pastry, raspberry jam, egg wash, powdered sugar

Provided by Julie Klink

Categories     Desserts

Time 30m

Yield 9 pastries

Number Of Ingredients 4

1 sheet puff pastry, thawed
3 tablespoons raspberry jam
1 egg wash
1 powdered sugar, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Cut the puff pastry into 9 equal squares.
  • Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
  • Brush egg wash on each side of the square.
  • Take each corner and bring them together the seal the jam inside the dough
  • Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
  • Make 8 even cuts around the circle making sure the cuts do not touch in the center.
  • Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
  • Repeat with the remaining pastry squares.
  • Bake for 15-20 minutes until pastry is golden brown and puffed.
  • Serve with a sprinkle of powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 66 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 52 grams

RASPBERRY MARSHMALLOW HEARTS



Raspberry Marshmallow Hearts image

If you can make a meringue, you can make marshmallows. Marshmallows are simply meringues that have some gelatin mixed in. This version is wonderfully tasty thanks to the concentrated flavor of powdered freeze-dried raspberries. Plus they're decorated with heart shapes, making them perfect to share with that someone special! Raspberry pairs wonderfully with chocolate, so pour a mug of hot cocoa and top it with a raspberry marshmallow for an extra-special cozy treat.

Provided by Vallery Lomas

Categories     dessert

Time 4h40m

Yield 12 marshmallows

Number Of Ingredients 9

One 1-ounce (28-gram) bag freeze-dried raspberries
Three 1/4-ounce (7-gram) packages unflavored gelatin (such as Knox Gelatine)
1/3 cup (40 grams) cornstarch
1/3 cup (40 grams) confectioners' sugar
2 large egg whites
1 1/2 cups (300 grams) granulated sugar
3 tablespoons corn syrup
2 drops red food coloring, optional
Nonstick cooking spray or vegetable oil, to coat the spatula

Steps:

  • Process the freeze-dried raspberries in a coffee grinder or spice grinder until finely ground. Sift the mixture into a small bowl to remove any raspberry seeds. Set aside.
  • Pour 1/4 cup water into a small saucepan. Sprinkle the gelatin on top and whisk to combine. Set aside to bloom.
  • Line an 8- or 9-inch-square baking pan with plastic wrap. Sift the cornstarch and confectioners' sugar together into a medium bowl. Sprinkle 2 tablespoons of the mixture over the bottom of the prepared baking pan. Set the pan and remaining cornstarch mixture aside.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
  • Combine 3/4 cup of water, the granulated sugar and the corn syrup in a medium saucepan. Gently stir until the sugar crystals are all moistened. Bring to a simmer over medium-high heat. Clip a candy thermometer to the side of the saucepan (or use an instant-read thermometer that measures at least up to 240 degrees F) and cook until the syrup reaches 240 degrees F.
  • As the sugar cooks, begin beating the egg whites on low speed. When the sugar syrup reaches 215 degrees F increase the speed to medium. (The goal is for the egg whites to reach stiff peaks right as the syrup reaches 240 degrees F.)
  • Pour the hot syrup in a slow, steady stream along the edge of the bowl (not directly onto the whisk) as you continue to beat the egg whites. Place the gelatin in the saucepan over low heat and heat just until melted. Beat the gelatin into the meringue. Continue beating until the outside of the bowl is just slightly warm to the touch, about 5 more minutes.
  • Turn off the mixer and add the red food coloring if using; beat just until combined. Remove the bowl from the stand mixer and whisk in 2 tablespoons of the freeze-dried raspberry powder by hand. Reserve the remaining powder.
  • Coat a rubber spatula with cooking spray or vegetable oil. Pour the warm marshmallow mixture into the prepared pan and use the spatula to spread it in an even layer. Sprinkle another 2 tablespoons of the cornstarch mixture on top. Cover and let rest at room temperature until set, about 4 hours.
  • Once set, remove the marshmallow by lifting the plastic wrap out of the pan. Cut into 16 squares. Cut a heart shape out of paper or thin cardboard that's small enough to fit in the middle of the marshmallows. Place the remaining raspberry powder in a small sieve. One at a time, place the heart on top of a marshmallow and dust with raspberry powder. Remove the heart. Repeat until all the marshmallows are decorated.
  • Store for up to 1 week in an airtight container, dusting the marshmallows with more of the cornstarch mixture to keep them from sticking together.

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