When you next visit your local meat market, look over the different brat links they have. Pick your 6 favourite and head home to start the barbecue.
- 6 uncooked bratwurst links
- 1 1/2 cups white cranberry juice
- 3 cups shredded cabbage
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh blackberries
- 3 tbsp. sliced green onions
- 1/3 cup buttermilk
- 2 tbsp. mayonnaise
- 1 tbsp. fresh chopped parsley
- 1 tbsp. freshly chopped dill
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 buns, split and toasted (to fit the brats you purchased)
In a large pot, combine the brats and juice. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes, rearranging just one time. The internal temperature should reach 160 degrees on an instant read thermometer.
In a medium bowl combine the cabbage, berries, and onion. Stir together the buttermilk, mayonnaise, parsley, dill, garlic, salt and pepper and add to the cabbage. Toss gently to coat.
Now that the barbecue has reached a medium heat, place the brats directly on the grill. cooking for about 7 minutes, until browned, turning as you cook.
Serve in toasted buns and top with the slaw. How’s that for a different meal? Oh yeah! fun in the summertime.
Yummy!
Strawberry And Baby Greens Salad With Asiago Fricos
I know, I didn’t know that term either. Fricos – means lacy wafers of baked, grated cheese. They are wonderful, salty, crispy and a perfect pairing for soups and salads.
- 1 cup grated Asiago cheese
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- pinch of salt and ground pepper
- 3 cups fresh strawberries (or raspberries, blackberries)
- 4 cups baby greens
For the fricos – grate the cheese and make 6 mounds on a parchment lined cookie sheet. Place in a preheated oven at 375 degrees and bake until melted, lacy and golden. Let cool down.
Wash and spin dry the baby greens. Mix together the balsamic vinegar, oil, salt and pepper.
Quarter the berries and add to the greens, Add the dressing and toss to coat. Place in 6 bowls and add the frico on top.
Quick, easy, cool on a hot summer day on the deck. Wow ! Yummy!
Fresh Berries And Pineapple Salad
Don just bought a fresh pineapple and when he sliced it up, it had to be one of the sweetest I have ever tasted. Then, I looked in the fridge and I had some beautiful berries just looking at me and telling me to use them too.
Try this, it is easy, so refreshing. Just say Mahalo!
- 1 beautiful ripe pineapple
- 1 cup strawberries (fresh not frozen)
- 1 cup blackberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/3 cup mango juice
- 1/4 cup lime juice
- 1/4 cup poppy seeds
Wash and clean the berries and dry on paper towels. Remove the ends of the strawberries and slice in half. Clean the pineapple (you must know how I’m sure) and slice into 3/4 inch cubes.
In a bowl, place the strawberries, blackberries, blueberries, raspberries and pineapple. In your blender pour in the mango juice, lime juice and poppy seeds and blend together until really blended.
Pour over the fruit. This is refreshing and has a little ‘zing’ to it.
Now go look out your window, stick your tongue out at the snow and go and enjoy the salad. It is beyond scrumptious with warm buns and butter.
Holiday Berry Pizza
Okay, I hear you. You have had enough turkey and stuffing to last until…umm next Christmas. Right? This is light, refreshing and a perfect lunch item.
The only thing that makes it “yours” is the kind of fruit or berries you use.
Dough
- 9 oz. ordinary commercial pizza dough
- 2 tbsp. cornmeal
- 3 tbsp. butter, melted and cooled
- 3/4 cup ricotta cheese
- 1/4 cup lime or lemon marmalade
- 1 piece of mozzarella cheese cut in 6 thick pieces
- 2 tbsp. large sugar crystals
- enough icing sugar
Place the dough in a greased bowl, cover with plastic and leave for an hour. Preheat the oven to 450 degrees.
Sprinkle the backside of a baking sheet with cornmeal and place the dough on top. Dip your fingertips into the butter and press the dough out, gently but firmly until you get a 10 inch circle. Carefully brush the pizza with the remaining butter and slide this onto a pizza pan.
Dot the dough with spoonfulls of ricotta cheese and the marmalade and arrange the mozzarella slices on top. Sprinkle with sugar crystals.
Fruit Topping
- 1/4 cup Berry sugar (super fine)
- 4 tsp. cornstarch
- 1/2 cup chilled mango nectar
- 2 – 2 1/2 cups of berries (blackberries, cranberries, raspberries, strawberries, blueberries) or add a few slices of peaches, or kiwi
- 1 tbsp. butter, chilled and cut in a small dice
In a saucepan combine the sugar and cornstarch then whisk in the chilled mango nectar. Add 1/2 cup of the berries and cook over high heat until the mixture begins to thicken.
Remove from heat and add the remaining berries, stir to mix and set aside.
Bake the pizza dough for about 15 minutes or until it becomes puffy and golden on the edges. Remove from the oven and spread out the warm berry mixture. Dust generously with icing sugar. Who said they wanted whipped cream? Well….
Yummy
Berries Sabayon
With the bounty of fresh berries this time of year – take your pick: Raspberries, blackberries or strawberries- any one would be perfect with the sabayon sauce.
- 2 pints berries, washed and drained
Sabayan Sauce
- 4 egg yolks
- 2 tbsp. sugar
- 1/4 cup Chambord or Creme de Framboise
- 1/3 cup heavy whipped cream
In the top of a double boiler with an electric mixer, on medium speed, beat the yolks until thick. Gradually beat in the sugar until light and soft peaks form.
Place the top of the double boiler over simmering water (not touching the bottom of the top pot) slowly beat in the liqueur until it becomes fluffy and the mixture forms mounds (about 5 minutes).
Remove from the heat and set the pot in ice water. Beat this mixture until it becomes cool. Gently fold in the whipped cream.
Refrigerate sauce, covered, until ready to serve.
In your prettiest dessert bowls, place berries (equally of course) . Take the sauce from the refrigerator and give it a stir. Pour over the fruit. To make up for the lack of calories – ha! serve with some shortbread cookies.
Oh, my goodness this is soooooo yummy!
Raspberry/Blackberry Souffles
Ready to show off? Here is a beautiful dessert to serve. Spring, Summer, even in the middle of December. So luscious.
It will serve 10 – makes a super dessert for company and you might have one or two leftover for your dinner the next day.
- 1 cup whole milk
- 1/4 cup whipping cream
- 7 1/2 tbsp. berry sugar, divided
- pinch of salt
- 5 tbsp. butter (not margarine)
- 2/3 cup sifted flour
- 5 large eggs, separated
- 1/4 cup Chambord or creme de cassis (okay, sip for you-now keep going)
- 1 3/4 cups of raspberries/blackberries mixed
- icing sugar
- a simple vanilla sauce or your own raspberry/blackberry sauce, chilled
Preheat oven to 375 degrees. Butter 10 ramekins (3/4 cup size) and dust with sugar.
Bring the milk, 2 1/2 tbsp. of sugar and the salt to a boil in a small saucepan, stirring constantly to melt the sugar. Remove from the heat.
Melt the butter in a heavy saucepan and add the flour, stirring for about 1 minute. Whisk in the milk/cream and cook on low heat until it thickens and begins to boil. You must whisk this until smooth. Whisk in the egg yolks and Chambord. Transfer to a large bowl.
In your electric mixer beat the egg whites until foamy, gradually add the remaining 5 tbsp. of sugar, beating until soft peak form. Fold the egg whites and 1 cup of the berries into the milk mixture. Divide the remaining 3/4 cups of berries into the prepared ramekins and spoon the souffle mixture over the top. Place the ramekins in a large roasting pan, adding enough water to come halfway up the sides of the ramekins.
Bake until puffed and gently set in the middle. (about 20 minutes). Remove from the oven, sprinkle with icing sugar and, using small individual bowls/boats, place the sauce on the side. Serve immediately.
Sooooo delicious.