Best Mixed Berries With Ginger Syrup And Tarragon Recipes

Mixed Sorbets image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 1

3 different colored sorbets, 1 pint each, such as: lemon, raspberry, lime

Steps:

Use 2 large serving spoons to roll egg-shaped scoops of sorbet. Serve 1 scoop of each flavor in a martini glass or decorative glass.

Yield Makes 4 servings

Number Of Ingredients 5

3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (about a 10-inch piece), unpeeled
4 cups (1-inch pieces) summer fruit, such as mixed berries, melons, peaches, and/or nectarines
3 tablespoons small fresh mint leaves

Steps:

Bring the water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until the sugar is dissolved.
Simmer the syrup 10 minutes, stirring occasionally, then remove from the heat and let steep 15 minutes. Pour the ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Toss the fruit and mint with 1/4 cup of the syrup, or to taste.

French Toast with Mixed Berries image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

2 cups half-and-half or milk
Three 3-inch cinnamon sticks, broken up into pieces
6 large eggs
Pinch freshly grated nutmeg
3/4 teaspoon sugar
1 baguette (French bread), about 2 feet long
3 tablespoons unsalted butter
Confectioners' sugar
Marinated Berries, recipe follows
1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
Grated zest of 1/2 lemon
Grated zest of 1/2 orange
1 cup water
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 pint raspberries
2 tablespoons sugar
1/2 pint blueberries, rinsed
1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large

Steps:

In a small saucepan, heat the half-and-half with the cinnamon, just until bubbles form around the side of the pan. Remove from the heat; set aside to steep for 30 minutes.
In a medium bowl, lightly beat the eggs with the nutmeg and sugar. Strain the half-and-half into the eggs and discard the cinnamon pieces. Whisk to make a smooth batter.
Preheat the oven to 350 degrees F.
Slice the bread with a serrated knife on the diagonal, into 18 1-inch-thick pieces.
Heat a large skillet over medium heat and add half the butter. Dip 9 of the bread slices into the batter and add to the skillet. Cook the slices, turning once, until golden, about 2 to 3 minutes per side. Transfer the toasts to a baking sheet. Repeat with the remaining bread. Bake until the toasts are warmed through and slightly puffy, about 8 to 10 minutes.
Divide the toast on large plates and dust with confectioners' sugar. Top with the berries and serve immediately.
In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.

Brown Rice with Balsamic and Tarragon image

Provided by Sandra Lee

Categories side-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 4

4 cups canned chicken broth
1 tablespoon balsamic vinegar
2 packets boil-in-a-bag brown rice
2 sprigs fresh tarragon, chopped

Steps:

In a medium size, heavy-bottomed pot, bring the chicken stock and balsamic vinegar to a boil. Add the bags of rice and cook according to box directions. Remove bags and open. Garnish with tarragon.