Raspberry Rapture

Celebrating Raspberries.
An elegant berry enhancing elegant menus…
whether salads or sauces, desserts or dietary nutrition.
The Menu Shoppe has it covered…
classic finds for chic and trending menus.
Raspberries in Pink Champagne Gelee
Chilled Raspberry Soup
Arugula Watercress Goat Cheese Salad with Raspberry Vinaigrette
Raspberry Granita
Hazelnut Crusted Chicken with Raspberry Sauce
                                                               Vanilla Zabaglione with Raspberries
Festive as amuse bouche.
Raspberries in Pink Champagne Gelee
1  750-ml bottle pink champagne 
or sparkling rosé, chilled 
2 tbsp. unflavored powdered gelatin
1 1⁄2 cups sugar
Canola oil, for greasing
40 fresh raspberries (about 8 oz.)
2 small bananas, cut into coins
Pour 1⁄2 cup champagne into a bowl; sprinkle in gelatin–let sit 5 minutes. Heat remaining champagne and sugar in a 1-qt. saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat–stir in gelatin mixture. Let cool for 10 minutes.  Grease eight 4-oz. ramekins. Pour 1 1⁄2 tbsp. champagne mixture into each mold–chill 30 minutes. Put 5 raspberries into each mold–add enough champagne mixture to half-cover the berries. Chill until set, about 30 minutes. Arrange 4 banana slices, overlapping them slightly, in each mold. Add remaining champagne mixture; chill until completely set, at least 4 hours.
To serve, slide a knife along edge of each mold–set molds in a bowl of hot water for
5 seconds. Invert molds onto plates.
Chilled Raspberry Soup
by Elma Bagg, Susan Bagg Todd and Robert Ely Bagg
2 cups raspberries
1/2 cup sugar
1/2 cup nonfat plain yogurt
2 cups ice water
1/2 cup red wine
Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt. Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.
Arugula Watercress and Goat Cheese Salad with Raspberry Vinaigrette
1 cup fresh raspberries, divided
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot, chopped
1 teaspoon honey
1 5-ounce bag mixed baby greens with arugula
2 cups small watercress sprigs
1/2 cup pine nuts, toasted
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper. Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
Raspberry Granita
3 cups fresh raspberries (about 16 ounces)
1 tablespoon fresh lemon juice
3/4 cup plus 2 tablespoons sugar
1 cup water
Fresh raspberries for trim
Combine water and sugar in medium saucepan.
Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Chill syrup until cold.
Hazelnut Crusted Chicken with Raspberry Sauce
Raspberry sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional) * for desired consistency
Chicken:
4 large skinless boneless chicken breast halves, butterflied
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries
For raspberry Sauce:
Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For chicken:
Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl. Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat. Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet. Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes. Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Vanilla Zabaglione with Raspberries
5 cups raspberries
2 1/2 cups brandied cherries or Amaretto cherries
1 cup Marsala
1 cup sugar
1 vanilla bean, split and seeds scraped
1 dozen large egg yolks
1 cup heavy cream
In a small saucepan, whisk the Marsala with the sugar and vanilla bean seeds and bring to a boil. Remove from the heat. Meanwhile, bring a medium saucepan of water to a simmer; turn the heat to moderately low. Fill a large bowl with ice water. In a large stainless steel bowl, whisk or beat the egg yolks at low speed to break them up. Gradually add the hot Marsala mixture and beat until smooth. Set the bowl over the simmering water. Beat the egg yolk mixture until it is hot and foamy and leaves a ribbon trail when the beaters are lifted, about 10 minutes. Don’t cook the zabaglione for too long, or it will curdle. Transfer the bowl to the ice water bath and let stand, whisking the zabaglione occasionally, until cooled. Cover and refrigerate for about 1 hour, until thoroughly chilled.  In another large stainless steel bowl, whip the cream to form firm peaks. Fold the whipped cream into the chilled zabaglione. Spoon the cherries into rocks glasses or bowls. Top with the zabaglione, garnish with the raspberries and serve. The zabaglione can be refrigerated overnight. Fold in the whipped cream just before serving.  Serve with Amaretti cookies.
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This entry was posted in amuse bouche, brunch, fruits, intermezzo, National Food Holiday, salads, small plates, soups and tagged , , , , , , , . Bookmark the permalink.

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