Red White And Blue Misu Recipes

RED, WHITE, AND BLUE SALAD

Steps:

• Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
• Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
• Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

RED, WHITE, AND BLUE TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch glass baking pan.
• Beat eggs until very light, about 3 minutes. Add sugar and butter. Sift flour, baking powder, and salt together. Add to the egg mixture in batches, alternating with milk, beating batter briefly after each addition. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes. Let cool completely.
• In the meantime, make the custard. Whisk sugar, flour, and salt together in a saucepan over low heat. Add milk and eggs. Cook, stirring frequently, until custard thickens, about 25 minutes. Remove from heat and add butter and vanilla extract. Store custard in a glass container in the refrigerator until ready to use.
• Combine cream and sugar; whip until stiff peaks form. Set aside in the refrigerator.
• Cut the cake into 2- or 3-inch squares. Place a layer of cake on the bottom of a trifle dish. Add enough custard to cover the cake. Add a layer of strawberries and a layer of blueberries. Cover with some of the whipped cream. Top with another layer of cake. Repeat until the final layer is either custard or whipped cream. Arrange remaining berries decoratively on top.
• Cover trifle with plastic wrap and chill until ready to serve, at least 30 minutes.

RED, WHITE AND BLUE AMBROSIA

Steps:

• Combine the heavy cream and confectioners' sugar in a large bowl. Whip with an electric mixer until thick but not grainy. Mix in sour cream.
• Use a rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.

RED, WHITE, AND BLUE-MISU

Steps:

• In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
• Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
• Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
• When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.