BERRY COLORS RECIPES

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BERRY SMOOTHIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Berry Smoothie Recipe: How to Make It - Taste of Home image

With two busy teenage boys in our house, getting everyone to eat well before school is a challenge. This thick berry smoothie is quick to fix and delicious, too. —Patricia Mahoney, Presque Isle, Maine

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 3 servings.

Number Of Ingredients 5

1 cup 2% milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes

Steps:

  • Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.

Nutrition Facts : Calories 119 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 40mg sodium, CarbohydrateContent 24g carbohydrate (20g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

DUCK BREAST WITH BERRY SAUCE RECIPE | ROBERT IRVINE | FOOD ...



Duck Breast with Berry Sauce Recipe | Robert Irvine | Food ... image

Seared duck breast may sound intimidating but it’s as easy as cooking a pork chop. Pat the skin dry and start cooking skin side down so that fat can melt away, leaving it brown and crispy. You can also gently score the skin to help the fat render: Use a sharp knife and cut slashes diagonally across, making sure not to cut down into the meat. Choose a medium-bodied red wine for the sauce, such as Merlot or Shiraz. Adding butter to the reduced sauce at the very end helps emulsify it as well as compliments the sweet and sour flavors— in France this sauce would be called a beurre rouge.

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 10

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Steps:

  • Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
  • To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

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DUCK BREAST WITH BERRY SAUCE RECIPE | ROBERT IRVINE | FOOD ...
Seared duck breast may sound intimidating but it’s as easy as cooking a pork chop. Pat the skin dry and start cooking skin side down so that fat can melt away, leaving it brown and crispy. You can also gently score the skin to help the fat render: Use a sharp knife and cut slashes diagonally across, making sure not to cut down into the meat. Choose a medium-bodied red wine for the sauce, such as Merlot or Shiraz. Adding butter to the reduced sauce at the very end helps emulsify it as well as compliments the sweet and sour flavors— in France this sauce would be called a beurre rouge.
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