Mixed Berries With Ginger Syrup And Tarragon Recipes

GINGER-RUM BUNDT CAKE

Steps:

• Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
• Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
• Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
• Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
• Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
• When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

BROWN RICE WITH BALSAMIC AND TARRAGON

Steps:

• In a medium size, heavy-bottomed pot, bring the chicken stock and balsamic vinegar to a boil. Add the bags of rice and cook according to box directions. Remove bags and open. Garnish with tarragon.

BRAISED SPRING CARROTS AND LEEKS WITH TARRAGON

Steps:

• Heat the olive oil in a medium saucepan or lidded skillet over medium heat. Add the leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow the leeks to color. Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add the carrots, water and salt to taste, and bring to a simmer. Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife. Stir in the lemon juice and tarragon. Taste and adjust salt. Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula. Serve hot, or allow to cool and serve at room temperature. If serving at room temperature, sprinkle with additional fresh tarragon just before serving.

TARRAGON SYRUP FOR LIMEADE

Steps:

• In a medium saucepan, combine sugar, tarragon, and 2 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Remove from heat; let stand 30 minutes. Remove and discard tarragon sprigs. Store syrup in an airtight container, refrigerated, up to 2 months.