Tag Archives: Lemon juice

Mixed Berry Compote

11 Jul

Ingredients:

  •   3 tablespoons unsalted butter
  •   1/4 cup packed light brown sugar
  •   2 tablespoons fresh lemon juice
  •   3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Directions:

Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
Serve warm or at room temperature.
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry semifreddo torte and over ice cream or pound cake.

Recipe from epicurious

Braunschweiger Cheese Ball

11 Jul

Ingredients:

  • 8 oz Braunschweiger
  • 8 oz Cream Cheese
  • 1 tsp Lemon Juice
  • 1 T Onion, diced
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 tsp Worcestershire sauce
  • dash Garlic powder
  • 1/4 tsp Tabasco sauce

 

Soften braunschweiger & cream cheese.  Reserve 4 oz of cream cheese, 1/4 C Shredded Sharp Cheddar Cheese and Tabasco sauce for topping.  Mix rest of ingredients by hands; work well.  Shape into ball and chill.  Frost with a little softened cream cheese mixed with a few drops of milk and Tabasco Sauce.  Roll in shredded cheddar cheese, chill.  Serve with crackers or celery sticks.

From the kitchen of Cathy Knorr