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I suppose I should post these recipes in case you guys need to go to the grocery store tomorrow because you HAVE to have them for Thursday or Friday or something.
Brie and Blackberry Wontons
Servings: 6
12 fresh Driscoll's Blackberries (about half of a 6oz package)
1/2 tsp olive oil
1/2 tsp sea salt
6 wonton wrappers (from the freezer aisle!)
1 (8oz) brie round
Method:
1. Keep blackberries in fridge until ready to use, THEN rinse gently and allow to dry at room temp.
2. Spread washed berries on a baking sheet lined with parchment paper. Drizzle with olive oil and season with a sprinkle of sea salt. Roast in a preheated 400° oven for about half an hour. (Do not allow juices to burn!)
3. Heat oven to 350°. Spray 6 miniature muffin cups so they are nonstick. Press 1 wonton wrapper gently into each cup, allowing the corners to poke up over the edges. Spray those with the nonstick cooking spray or whatever and then back for 12-14 minutes or until the bottoms of the cups are beginning to brown. remove from oven.
4. If you want, remove the rind from the brie. Cut 6 cubes, about 3/4in each. Put 1 cube into each of the wonton cups, place a sheet of aluminum foil over the pan to prevent excessive browning. Bake another 3-5 minutes until brie is soft, then remove from oven and top each with 2 roasted blackberries.
Strawberry Bruschetta
1 tbsp + 1/2 tsp of balsamic glaze
1/3 package (16oz) strawberries, hulled and diced small (about 6oz or 1c diced berries)
1/8 cup whipped cream
3/4 cup ricotta cheese (fresh homemade by mixing milk + lemon juice is best)
1 tsp vanilla essence
6 slices of toasted French bread
1-2 mint leaves, thinly sliced
Method:
1. In large bowl, combine balsamic glaze and berries. Let stand 10 minutes.
2. In another bowl, combine whipped cream, ricotta, and vanilla. Spread a layer of this mixture on each bread slice.
3. Top with strawberries. Drizzle strawberry juices over top and garnish with a little mint.
Thai Turkey Meatballs
2/3lb 93% lean, freshly ground turkey
2 pieces of white bread
1/3cup milk or half and half
1/3 red onion, diced small
2tsp chopped ginger
2tsp chopped garlic
1/8 cup chopped cilantro
2tsp Thai red curry paste (optional)
Salt and freshly grown black pepper, to taste
Berry jam
Method:
1. Mash grown turkey, bread, and milk in large bowl with fork until homogenous. Stir in onion, ginger, garlic, cilantro, and curry paste. Season with salt & pepper to preference.
2. Shape mixture into 18 meatballs. (Use 2 teaspoons as scoops for equal size)
3. Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable bag to cook later. OR
4. To use meatballs from freezer, preheat oven to 400°. Place meatballs on rimmed baking sheet and bake until cooked through, about 15 minutes.
5. Serve with berry jam.
Blueberry Jam
1 package (6oz) blueberries
2/3 cup sugar
2/3 cup white wine
1/3 cup chicken stock
1/3 cup fresh lemon juice
2 sprigs fresh rosemary
1 spring fresh thyme
Method:
1. Stir together berries, sugar, wine, chicken stock, lemon juice, and herbs in a medium saucepan. Bring to a boil, then reduce heat to medium-high.
2. Cook, stirring frequently, for about 10-15 minues or until mixture is thickened and reduced to a jam-like consistency.
3. Let cook and then remove herb stems
Okay, so these recipes are kind of awkward but I tried to simplify them and make them read better. You can probably do all sorts of substitutions - these were primarily meant to be like YAY DRISCOLL'S BERRIES. Also, you can swap out the berries for all of these. I think a raspberry or blackberry jam would be best with the turkey meatballs, and I'd do blueberry wontons and blackberry bruschetta, but that's just me.
This was at the culinary demonstration at the Food & Wine Festival, and they mentioned a bunch of things like NEVER rinse your berries until you're ready to use them, because rinsing is bad (actually, it removes the natural coatings, and so they spoil faster). Also, if you have a bunch of fresh herbs, you can put them into an ice cube tray with a bit of water and freeze them. Then let the ice cube melt and you'll have fresh herbs. There was a similar tip for dried-out bread, but using the microwave.
I actually liked the meatball, didn't think it was too spicy at all, which surprised me, because there's a lot of garlic and ginger and curry paste in there, which are three things I'm not usually crazy about. I think the jam is a good pairing with it. You could probably do this with leftover turkey and just shorten the cookin time.
Brie and Blackberry Wontons
Servings: 6
12 fresh Driscoll's Blackberries (about half of a 6oz package)
1/2 tsp olive oil
1/2 tsp sea salt
6 wonton wrappers (from the freezer aisle!)
1 (8oz) brie round
Method:
1. Keep blackberries in fridge until ready to use, THEN rinse gently and allow to dry at room temp.
2. Spread washed berries on a baking sheet lined with parchment paper. Drizzle with olive oil and season with a sprinkle of sea salt. Roast in a preheated 400° oven for about half an hour. (Do not allow juices to burn!)
3. Heat oven to 350°. Spray 6 miniature muffin cups so they are nonstick. Press 1 wonton wrapper gently into each cup, allowing the corners to poke up over the edges. Spray those with the nonstick cooking spray or whatever and then back for 12-14 minutes or until the bottoms of the cups are beginning to brown. remove from oven.
4. If you want, remove the rind from the brie. Cut 6 cubes, about 3/4in each. Put 1 cube into each of the wonton cups, place a sheet of aluminum foil over the pan to prevent excessive browning. Bake another 3-5 minutes until brie is soft, then remove from oven and top each with 2 roasted blackberries.
Strawberry Bruschetta
1 tbsp + 1/2 tsp of balsamic glaze
1/3 package (16oz) strawberries, hulled and diced small (about 6oz or 1c diced berries)
1/8 cup whipped cream
3/4 cup ricotta cheese (fresh homemade by mixing milk + lemon juice is best)
1 tsp vanilla essence
6 slices of toasted French bread
1-2 mint leaves, thinly sliced
Method:
1. In large bowl, combine balsamic glaze and berries. Let stand 10 minutes.
2. In another bowl, combine whipped cream, ricotta, and vanilla. Spread a layer of this mixture on each bread slice.
3. Top with strawberries. Drizzle strawberry juices over top and garnish with a little mint.
Thai Turkey Meatballs
2/3lb 93% lean, freshly ground turkey
2 pieces of white bread
1/3cup milk or half and half
1/3 red onion, diced small
2tsp chopped ginger
2tsp chopped garlic
1/8 cup chopped cilantro
2tsp Thai red curry paste (optional)
Salt and freshly grown black pepper, to taste
Berry jam
Method:
1. Mash grown turkey, bread, and milk in large bowl with fork until homogenous. Stir in onion, ginger, garlic, cilantro, and curry paste. Season with salt & pepper to preference.
2. Shape mixture into 18 meatballs. (Use 2 teaspoons as scoops for equal size)
3. Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable bag to cook later. OR
4. To use meatballs from freezer, preheat oven to 400°. Place meatballs on rimmed baking sheet and bake until cooked through, about 15 minutes.
5. Serve with berry jam.
Blueberry Jam
1 package (6oz) blueberries
2/3 cup sugar
2/3 cup white wine
1/3 cup chicken stock
1/3 cup fresh lemon juice
2 sprigs fresh rosemary
1 spring fresh thyme
Method:
1. Stir together berries, sugar, wine, chicken stock, lemon juice, and herbs in a medium saucepan. Bring to a boil, then reduce heat to medium-high.
2. Cook, stirring frequently, for about 10-15 minues or until mixture is thickened and reduced to a jam-like consistency.
3. Let cook and then remove herb stems
Okay, so these recipes are kind of awkward but I tried to simplify them and make them read better. You can probably do all sorts of substitutions - these were primarily meant to be like YAY DRISCOLL'S BERRIES. Also, you can swap out the berries for all of these. I think a raspberry or blackberry jam would be best with the turkey meatballs, and I'd do blueberry wontons and blackberry bruschetta, but that's just me.
This was at the culinary demonstration at the Food & Wine Festival, and they mentioned a bunch of things like NEVER rinse your berries until you're ready to use them, because rinsing is bad (actually, it removes the natural coatings, and so they spoil faster). Also, if you have a bunch of fresh herbs, you can put them into an ice cube tray with a bit of water and freeze them. Then let the ice cube melt and you'll have fresh herbs. There was a similar tip for dried-out bread, but using the microwave.
I actually liked the meatball, didn't think it was too spicy at all, which surprised me, because there's a lot of garlic and ginger and curry paste in there, which are three things I'm not usually crazy about. I think the jam is a good pairing with it. You could probably do this with leftover turkey and just shorten the cookin time.