Honey Tangerine Granita With Sour Cherry Syrup And Fresh Raspberries Recipes

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RASPBERRY VINEGAR SYRUP



Raspberry Vinegar Syrup image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield about 3 cups

Number Of Ingredients 3

2 pints (4 boxes) raspberries
balsamic or raspberry vinegar
4 cups sugar

Steps:

  • In a stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit.

RASPBERRY GRANITA



Raspberry Granita image

Categories     Dessert     Valentine's Day     Low Sodium     Wheat/Gluten-Free     Raspberry     Summer     Vegan     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
3/4 cup plus 2 tablespoons sugar
3 cups fresh raspberries (about 16 ounces)
1 tablespoon fresh lemon juice
Fresh raspberries

Steps:

  • Combine water and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
  • Meanwhile, mash 3 cups raspberries in medium bowl. Stir in lemon juice. Mix in sugar syrup. Pour mixture through strainer, pressing on solids to extract as much liquid as possible. Pour mixture into shallow baking dish. Freeze until almost firm, stirring frequently, about 2 hours.
  • Continue freezing granita until firm (do not stir), at least 3 hours or overnight. (Granita can be prepared 3 days ahead. Cover and keep frozen.)
  • Using fork, scrape surface of granita to form crystals. Scoop crystals into glasses. Garnish with raspberries.

TANGERINE MARMALADE



Tangerine Marmalade image

This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h35m

Yield Makes 5 cups

Number Of Ingredients 2

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

Steps:

  • Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
  • Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Nutrition Facts : Calories 95 g, Fiber 1 g

WHITE CHOCOLATE CAKE WITH FRESH RASPBERRIES



White Chocolate Cake with Fresh Raspberries image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 15

6 cups sifted cake flour
2 tablespoons baking powder
1 1/2 cups unsalted butter
3 cups sugar
12 egg whites
2 cups milk
1 teaspoon clear vanilla extract
2 cups non-dairy whipping cream
1/4 cup white chocolate dots
1/2 cup solid vegetable shortening
1/2 cup unsalted butter softened
1 teaspoon clear vanilla extract
4 cups powdered sugar
2 tablespoons cream
Fresh raspberries

Steps:

  • For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
  • With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.
  • For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.
  • For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.
  • To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

FRESH CHERRIES WITH SEMOLINA TOAST AND RHODODENDRON HONEY



Fresh Cherries with Semolina Toast and Rhododendron Honey image

Provided by Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pint very ripe dark cherries, split in 1/2 and pitted
1 pint very ripe white cherries (Rainier), split in 1/2 and pitted
2 tablespoons rhododendron honey
1 tablespoon white balsamic vinegar
6 sprigs lemon verbena, 2 crushed and 4 for garnish
Salt and pepper, to taste
4 (1-inch thick) slices semolina bread (cut from a 2-pound loaf)
2 tablespoons extra-virgin olive oil

Steps:

  • In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes.
  • Generously brush each slice of bread with the olive oil. Heat a large saute pan over medium heat. Add the bread slices and toast, turning once, until crisp.
  • Divide the toast among 4 plates. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice. Garnish each plate with lemon verbena.

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