Friday, October 22, 2010

Perfect Puree Red Mixed Berry

Red Mixed Berry Puree

The best red berries live in harmony in this indulgent puree. Strawberry, Cranberry, Blueberry, Black Currant and Cherry have been combined to create a symphony of berry flavors. There is an added antioxidant punch with the bonus of sweet and tart flavors. Classic and contemporary uses include trifle, ganaches, ice cream,yogurtsavory saucescocktails and plate decorating.
Shrimp Tempura with
Spicy Red Berry Ketchup
Chef Max Duley, Consulting Chef
  • ½ cup Culinary Traditions Red Mixed BerryPuree, thawed
  • ½ cup rice wine vinegar
  • 2 lbs. tomatoes, rough chopped
  • 5 tbsp. brown sugar
  • 1 onion, chopped and diced
  • 1 serrano pepper, diced
  • 1 clove garlic, chopped
  • 4 cloves
  • 1 bay leaf
  • 1 stick cinnamon
  • ¼ tsp. celery seeds
  • ¼ tsp. chili flakes
  • ¼ tsp. allspice
  • 1 ½ tsp. kosher salt
Place cloves, bay leaf, cinnamon, celery seeds, chili flakes and allspice into a cheesecloth and tie securely. Place tomatoes, Red Mixed Berry puree, salt, vinegar, sugar, onion, pepper, garlic and cheesecloth bundle into a 4-quart saucepan. Cook the sauce for 30 minutes or until onions are soft. Remove cheesecloth spice bundle and puree the sauce until smooth in a blender or with a hand blender. Strain the puree through a mesh strainer and return to stovetop. Cook on low heat until thickened, about 20 more minutes. Stir occasionally so the sauce does not burn. Cool. Serve with tempura shrimp. Store any remaining ketchup in an airtight container. Can last up to 2 weeks.
Bourbon Bling
Dana M. Bruner, The Perfect Purée
• 1 ½ oz. Culinary Traditions Red Mixed Berry Puree, thawed
• 1 oz. Woodford Reserve Bourbon
• 6 Bing cherries
• ½ oz. simple syrup
Combine cherries and Red Mixed Berry puree into a glass and muddle. Add Bourbon, simple syrup and ice. Shake vigorously with a Boston Shaker for 10 seconds. Pour into glass, garnish.

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