Best Bavarian Panini With Triple Berry Preserves Recipes
JAMS AND PRESERVES
Provided by Food Network
Time 35m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Bring water, apricots and sugar to a boil in a 2-quart saucepan. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until apricots are tender and about 1/2 cup water remains. Remove from heat and stir in lemon juice. Process in blender or food processor until smooth and thick. Return to saucepan and stir in applesauce. Spoon into jars or containers. Cover tightly and refrigerate.;
- With a vegetable peeler, remove colored peel from orange, leaving white membrane on orange. With a sharp knife, cut off and discard membrane. Finely chop peel and pulp. Preheat oven to 350 degrees. Have a 13 by 9 by 2-inch or other large, shallow glass baking dish ready. Place peel and pulp of 3 cups of the cranberries, the strawberries, chopped apples, sugar and cinnamon sticks in baking dish. Stir to mix. Cover with foil. Bake 45 minutes. Stir in remaining cranberries and bake uncovered 1 hour longer or until thickened, stirring occasionally. Cool, spoon into clean jars. Cover and refrigerate.
- Yield: 10 cups
TRIPLE BERRY PRESERVES
This is a simple recipe for jam and so delicious. To crush fruit, use a masher. Jam should have bits of fruit, so don't over mash or use food processor.
Provided by MichelleinHI
Categories < 4 Hours
Time 1h25m
Yield 10 cups
Number Of Ingredients 7
Steps:
- Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.
- Add strawberries, raspberries and blackberries to a saucepan.
- Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.
- Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.
- Stir in the rest of the sugar and return to a full rolling boil.
- Let the mixture boil for exactly 1 minute, stirring constantly.
- Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.
- Turn jars upside down after the band has been screwed tightly.
- After 5 minutes, turn jars upright.
Nutrition Facts : Calories 392.1, Fat 0.9, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 99.6, Fiber 4.7, Sugar 90.1, Protein 1.1
TRI-BERRY JAM
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch-and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! -Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 98 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPERNICKEL PASTRAMI PANINI WITH ROSEMARY-ALE JUS
Steps:
- To make the rosemary-ale jus, melt 1 tablespoon butter in a medium sized saucepan, over medium-low heat; whisk in beef broth, beer, garlic, rosemary, onion powder and 1/4 teaspoon pepper, and allow to simmer.
- In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion, apple, salt and the additional 1/4 teaspoon pepper, and cook for 7 to 8 minutes, stirring frequently, until light golden brown and tender; remove from skillet and set aside.
- Divide pastrami equally between 4 slices of bread; top with apples and onions, and white Cheddar cheese. Top with remaining bread slices.
- Melt 1 tablespoon butter in same skillet; place 2 sandwiches in pan, place the bottom of a heavy skillet on top, and press down to flatten. Cook for 2 minutes, flip, press down with heavy skillet again, and cook an additional 2 minutes, or until crisp. Repeat process with remaining 1 tablespoon butter and additional 2 sandwiches; slice sandwiches in half, diagonally. Divide rosemary-ale jus into 4 small bowls, and serve with panini for dipping.
BASQUE CAKE WITH CHERRY PRESERVES
Steps:
- Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.
- Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
- Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.
- Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar.
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