Best Summer Berry Carpaccio Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUMMER SQUASH CARPACCIO



Summer Squash Carpaccio image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

Nutrition Facts : Calories 154 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 173 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 5 grams

SUMMER BERRY CRISP



Summer Berry Crisp image

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

Provided by Sheila Lukins

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Blackberry     Blueberry     Raspberry     Oat     Summer     Parade     Small Plates

Number Of Ingredients 14

2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
  • 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
  • 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
  • 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

COOKED BEET "CARPACCIO"



Cooked Beet

"I add a sprinkle of sugar to the beets to amp up their natural sweetness."

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

4 to 5 medium red beets, tops removed, scrubbed
Extra-virgin olive oil, for brushing
1/2 tablespoon sugar
1 tablespoon flaky salt (such as Maldon)
1 small bunch chives
1 tablespoon dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup walnuts, roughly chopped
Kosher salt
1 teaspoon Spanish paprika

Steps:

  • Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
  • Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
  • Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
  • Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.

CITRUS CARPACCIO



Citrus Carpaccio image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 red onion
1 kumquat
1 orange
1 bunch fresh cilantro
1 cup neutral oil
Juice of 2 limes
2 teaspoons Mexican cane sugar
Kosher salt
2 cups raw pistachios
Pinch ground cumin
Pinch dried oregano
3 red Fresno chiles
1 tablespoon extra-virgin olive oil

Steps:

  • Slice the red onion paper thin and soak in ice water until ready to use.
  • Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates.
  • Make the cilantro vinaigrette: Puree some cilantro (with stems) in a blender with the neutral oil. Add the lime juice and sugar; blend until emulsified. Add salt to taste.
  • Pound the pistachios in a mortar and pestle along some cilantro leaves and the cumin and oregano until coarsely ground. Sprinkle the mixture over the citrus slices.
  • Drain the red onions, pat dry and scatter over the citrus.
  • Seed the chiles and puree them in a blender with the olive oil until smooth.
  • Drizzle each plate with the chile oil and garnish with cilantro leaves.

Related Topics