Chilled Berry Soup

Chilled Berry Soup

This is just so refreshing on a hot summer day. Great as a first course with grilled meat. I have made this over the years and it never turns out quite the same, but it is always good.. I used a mix of frozen strawberries, blackberries, Blueberries and raspberries for this version but fresh is great if you have ripe fruit. Adapted from an Old James McNair cookbook. I love his cookbooks.

Ingredients

6 cups stemmed ripe berries such as strawberries, raspberries, or blackberries (one kind or assortment), or frozen mixed berries
1 cup orange juice or apple juice
½ cup sugar, or to taste
2 cups Asti Spumante, Champagne, or other sparkling wine

Directions

  • Working in batches, if necessary, combine the berries and juices in a food processor or blender and puree until fairly smooth.
  • Transfer to a glass ceramic bowl and stir in the sugar and sparkling wine. Cover and refrigerate until chilled, at least 2 hours or as long as overnight.
  • Ladle into chilled bowls



Serves 6 as a soup course or dessert.

Raspberry Cream Cheese Danish Braid

Raspberry Cream Cheese Danish Braid

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It has been a while since I posted. Life gets in the way and often I forget to take pictures until about halfway through the recipe. I served this to my mother for a Mother’s Day brunch. I halved the recipe to make just one braid. This would also be perfect for tea time.
I found this recipe on “Chef in Training” blog. I did not use as much icing as I do not care for super sweet danish.
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Ingredients

RASPBERRY SAUCE
  • ¾ cup raspberries
  • 2 tablespoons water
  • 1½ Tablespoons cornstarch
  • ½ cup sugar
CREAM CHEESE FILLING
  • 1 (8 oz.) package cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon Almond Extract
PASTRY
  • 1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
  • 1¼ cup powdered sugar
  • ¼ Heavy Cream
  • 1 teaspoon Almond Extract
  • pinch of salt

Instructions

RASPBERRY SAUCE
  1. In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
  1. In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
  1. Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
  2. Roll dough to make the square even. You aren’t rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
  3. With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the ‘trifold’ untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
  4. Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
  5. Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
  6. Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
  7. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
  8. Cool for 10 minutes.
WHILE COOLING, PREPARE FROSTING.
  1. Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.