Fruit Salad With Blueberry Glaze And Dark Chocolate Curls Recipes

THE BEST GLAZED FRUIT SALAD!

Steps:

• 1. Drain pineapple, reserve all juice.
• 2. In a small bowl, combine all your fruit. I always squirt some lemon juice over my bananas before adding so they don't get brown and yucky looking. Set aside.
• 3. In a small saucepan, combine the sugar, cornstarch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened. Remove from heat and add the marmalade or preserves and the lemon juice.
• 4. Let cool for a couple of minutes, then pour the glaze over your fruit and toss gently to coat. Keep in the fridge. It won't last long!!

FRESH FRUIT SALAD WITH CITRUS GLAZE

Steps:

• In a saucepan over medium-high heat, whisk together orange juice, lemon juice, brown sugar, and orange zest. Bring to a boil, then reduce heat to medium-low and let simmer until slightly thickened, about five minutes.
• Remove from heat, add vanilla extract and set aside to cool.
• Combine all fruit in a large bowl.
• Pour cooled glaze over top and gently fold in until fruit is evenly coated.
• Cover with plastic wrap and let sit in the fridge until serving.

COCOA BROWNIES WITH BLUEBERRY GANACHE

Steps:

• Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
• In a small saucepan, melt the butter and bring it to just below a boil.
• Place the chocolate chips in a large bowl.
• Pour in the hot butter and let stand for 30 seconds.
• Stir until completely melted.
• Sift in the sugar and cocoa powder.
• Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool for 10 to 15 minutes.
• To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
• Place the blueberries and sugar in a small saucepan over medium heat.
• Cook and stir until mixture becomes sauce like and bubbly.
• Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
• Pour blueberry liquid over chocolate chips.
• Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
• Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
• Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
• The ganache should be used for spreading while warm.

LEAFY SALAD WITH CRISP APPLE SLICES AND PARMESAN CHEESE CURLS

Steps:

• Have previously washed your lettuces and spun dry, or put in a large, clean pillow case and swung over your head for a few seconds (this really works! The centrifugal force gets the water off the leaves and the pillow case absorbs it- don't let anyone see you doing this- they'll think you're insane).
• Whisk together the dressing ingredients in a small bowl.
• Combine the lettuces in a large bowl and toss well.
• Add the apples and nuts and drizzle with the dressing.
• Toss again.
• Using a vegetable peeler or sharp paring knife, shave curls off if a wedge of parmesan over the top (be generous!).
• Serve at once as the lettuce will start to wilt with time.

BUTTER CURLS

Steps:

• To make butter curls, start with a stick of butter that has been at room temperature a few minutes but is still firm. The butter needs to be soft enough to peel without falling apart but cold enough to hold its shape. Heat spoon or butter curler in the very hot water, then pull firmly over the stick of butter to form curls. If the curls break the butter is too cold. Reheat the butter curler as needed.

FABULOUS CHEESECAKE WITH BLUEBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Prepare Graham Cracker Crust (**See Recipe below).
• Combine cream cheese and cottage cheese; beat until smooth and creamy.
• Gradually add sugar, beating well.
• Add eggs, and beat until well combined.
• Add cornstarch, flour, lemon juice, and vanilla; blend well.
• Add butter and sour cream, beating until smooth.
• Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
• Turn off oven; all cheesecake to stand in oven 2 hours.
• Remove from oven; cool completely.
• Remove from pan; chill.
• Top with Blueberry Glaze (***recipe follows)
• **To Make Graham Cracker Crust:.
• Combine all ingredients, press into bottom of a 10" springform pan.
• ***To Make Blueberry Glaze:.
• Combine sugar and cornstarch ina small saucepan; blend thoroughly.
• Gradually stir in water.
• Crush 1/2 cup blueberries; add to sugar mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Continue to boil about 2 minutes or until mixture is clear.
• Cool.
• Arrange remaining blueberries over top of chilled cheesecake.
• Pour cooled glaze over berried.
• (Makes 1 1/3 cups).

CHOCOLATE CURLS

Steps:

• In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
• Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
• With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
• Refrigerate until firm, but not brittle, about 10 minutes.
• Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
• Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
• With toothpick, transfer curls to another jelly-roll pan; refrigerate.
• Repeat 4 more times to make 5 batches of curls in all.
• To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)

FRUIT SALAD WITH BLUEBERRY GLAZE AND DARK CHOCOLATE CURLS

Steps:

• *NOTE: Balsamic glaze is available in specialty stores. For easier preparation, use about the amount of vinegar indicated in the recipe and heat on the stove top. Reduce by about 1/3 until syrupy.
• Use a vegetable peeler to shave the dark chocolate. Set aside.
• In a mixing bowl, combine the peaches, nectarines, raspberries and blackberries.
• Puree the blueberries with the honey, balsamic glaze and ginger. Pour half the blueberry glaze over the fruit and toss gently.
• Divide and arrange the mixed fruit onto 4 salad plates. Garnish each serving with 1 tablespoon of chocolate curls.
• Serve the remaining blueberry glaze on the side.