Layered Berries In Port Recipes

EASY BERRY LAYERED DESSERT

Steps:

• Combine berries and sugar in medium bowl. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Blend in COOL WHIP.
• Line bottom of 9x13-inch pan with half of the wafers. Top with half each of the berry and pudding mixtures. Repeat all layers; sprinkle with chocolate.
• Refrigerate 3 hours.

CREAMY RICE PUDDING LAYERED WITH BERRIES

Steps:

• In a large saucepan, combine condesed milk, egg yolks, water and cinnamon.
• Over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes.
• Remove from heat; add cooked rice, raisins(totally optional) and vanilla.
• Let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours).
• As the pudding chills, it will thicken.
• After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy.".
• Just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream.
• To prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass.
• Add four to six berries, depending on size, to form a single layer.
• Top with a few almonds.
• Continue alternating rice and fruit and almonds until glass or cup is filled.
• Sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired.
• Garnish with a sprig of mint when ready to serve.(Only use at the last minute because if placed in refrigerator for any amount of type, it will get all wilted.).
• Enjoy!

VERY BERRY DESSERT LASAGNA

Steps:

• To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
• In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 x 2-inch dish, set in the freezer to firm while making next layer.
• In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
• Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.
• Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.
• In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.
• Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.
• In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.
• In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.
• Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.
• Refrigerate until set, then spread 2 ½ -3 cups whipped cream on top.
• To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.
• Garnish with fresh blueberries and diced strawberries before serving.
• Store in the fridge.

STRAWBERRIES WITH PORT-WINE DIP

Steps:

• Bring Port and sugar to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced to 1 to 1 1/4 cups, about 20 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve with berries for dipping.

PORT & CHICKEN LIVER PâTé

Steps:

• Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
• Add the chicken livers and cook gently for another 4 mins.
• Add the port or marsala and cook for a further min, then tip it all into a blender.
• Blitz until smooth, season, then add the remaining butter and blitz again.
• Sieve into a pretty bowl and put it straight into the fridge.
• Give it a couple of hours to set, then spread on crackers.

LAYERED BERRIES IN PORT

Steps:

• 1. Combine jelly, port and orange rind in a small pot. Stir and bring to a boil.
• 2. Boil for 2 minutes, stirring constantly.
• 3. Take off heat and cool.
• 4. Place a layer of cherries in bottom of glass bowl, drizzle on a little syrup.
• 5. Add a layer of currants and drizzle with sauce.
• 6. Add a layer of blueberries and drizzle with sauce.
• 7. Add a layer of strawberries and drizzle with sauce.
• 8. Add a layer of raspberries and drizzle with sauce.
• 9. Add a final layer of blackberries and drizzle with remaining sauce.
• 10. Garnish with sprigs of mint.
• 11. Chill until ready to serve.

LAYERED BERRIES IN PORT

Steps:

• Combine jelly, port and orange rind in a small pot.
• Stir and bring to a boil.
• Boil for 2 minutes, stirring constantly.
• Take off heat and cool.
• Place a layer of cherries in bottom of glass bowl, drizzle on a little syrup.
• Add a layer of currants and drizzle with sauce.
• Add a layer of blueberries and drizzle with sauce.
• Add a layer of strawberries and drizzle with sauce.
• Add a layer of raspberries and drizzle with sauce.
• Add a final layer of blackerries and drizzle with remaining sauce.
• Garnish with sprigs of mint.
• Chill until ready to serve.