{"id":2547,"date":"2008-11-27T09:08:04","date_gmt":"2008-11-27T16:08:04","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=2547"},"modified":"2009-12-16T13:51:19","modified_gmt":"2009-12-16T20:51:19","slug":"red-berry-pate-let-the-magic-of-the-season-begin","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/red-berry-pate-let-the-magic-of-the-season-begin\/","title":{"rendered":"Red Berry P\u00e2te & Let the magic of the Season begin…"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"Red
\n
\n<\/strong><\/em>
\nWith the holidays around the corner, every one is in preparation mood I bet. I am seeing neighbors have started putting up the lights & christmas decorations (which is a constant reminder to me that i should start ours soon). The shopping malls are already decked up and sparkling… red contrasting with fluffy and shimmering white of the snowflakes, & Santa Claus doing his magic with the kids. Here in Dallas, one of the malls even has a machine which is churning up snow every few minutes, all over Santa’s North Pole and the children are running around so excited to get some flakes on them.\u00a0 Everyone is enjoying…. It indeed turns magical at during this time of the year.<\/p>\n

<\/p>\n

With the decorations, Santa Claus, Lights & the Christmas Trees, comes the time to share, to\u00a0hope\u00a0& also the time to cook some special things.\u00a0 These little crystal like jewels are\u00a0 found on the table during the holidays in France. They are so sweet, simple and a yet flavorful, fruity\u00a0& delicious little mouthful. Serve them to your guest and you are ready to see\u00a0some sure smiles.<\/p>\n

This is adapted from the Food & Wine.
\n
\n<\/strong><\/em>
\n
\n<\/strong><\/em>
\nIngredients:<\/strong><\/p>\n

    \n
  1. 1 Cup Raspberries (Fresh or Frozen)<\/li>\n
  2. 1 Cup Strawberries (Fresh or Frozen)<\/li>\n
  3. \u00bd cup Raspberry or Strawberry Preserve<\/li>\n
  4. 3\/4 Cup Cranberry Juice<\/li>\n
  5. \u00bc Cup Orange Peels<\/li>\n
  6. 3\/4\u00a0Cup Granulated Sugar & More for coating<\/li>\n
  7. 3\u00a0Envelopes of Gelatin<\/li>\n
  8. 1\/2 Cup cold Water<\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nPreparation:<\/strong><\/p>\n

    In a Blender add Fresh or Thawed Raspberries, Strawberries, Orange Peels, Cranberry Juice, Preserve, & Sugar and Puree them.<\/p>\n

    Optional Step: Sieve the Puree. I did not do this, becoz’ I prefer the crunch of the seeds or any coarse fruit.<\/em><\/strong><\/p>\n

    In a Pan Heat & Boil the above mixture till it reduces to half the original amount.<\/p>\n

    Place Parchment or Wax paper in a tray (make sure it covers beyond the rim) & keep it ready.<\/p>\n

    Sprinkle gelatin over the over and let it sit for about 5 minutes. Heat in the microwave for 20 seconds or till the gelatin dissolves.<\/p>\n

    Mix the gelatin with the berry puree and pour it in the tray. Cool at room temperature & then cover with a plastic wrap & put it in the refrigerator over night.<\/p>\n

    Peel out the wax paper. Cut with a sharp knife to desired shape, roll in the sugar & serve.
    \n
    \n<\/strong><\/em>
    \n\"Red
    \n
    \n<\/strong><\/em>
    \nServe with Cookies, Madelines, or Icecream or even in individual Cups.
    \n
    \n<\/strong><\/em>
    \nHappy Thanksgiving!! & Happy Holidays!! Wishing that all of your wishes come true!<\/strong><\/p>\n

    \n

    Note:<\/strong> I would\u00a0have loved to put these jelly crystals in tiny boxes and wrap it up nice & sweet as a gift to my friends. But I noticed that after about 15\/20 minutes, they start to get runny. I wonder if adding pectin would do the magic trick. If any of you have any clue to how to mend this, do let me know.
    \n
    \n<\/strong><\/em>
    \n
    \n<\/strong><\/em>
    \nRelated Posts:
    \n<\/strong>Stuffed Pear in Spiced Orange Sauce<\/strong><\/a>
    \n    Caramel Custard<\/strong><\/a>
    \n    Orange Flavored Chocolate Covered Farfel<\/strong><\/a><\/p>\n

    \n

    This was ready to be posted. But I need to add this with the horrible happenings in Mumbai, India during this time. I saw all the contacts & details in Sia’s Blog <\/a>& I am posting them here. All the people affected are in our prayers.<\/strong><\/p>\n

    Helplines: <\/span>Help Mumbai<\/span><\/span><\/a><\/p>\n

    Hotels<\/span>(Via Twitter):
    \nTaj: 022-66574322, 022-66574372, 1800 111 825
    \nTrident: 022-23890606
    \nOberoi Hotel: 022-23890606, 022-23890505<\/p>\n

    Hospitals:<\/span>
    \nSt. George Hospital: 022-22820242
    \nJ J Hospital: 022-23735555,
    \nBombay Hospital: 022-22067676 (extn 216)<\/p>\n

    Blood Donations:<\/span>
    \nJ J Hospital Blood Bank: 022-23739400
    \nCama Hospital Blood Bank : 022-22611648
    \nSt. George Hospital Direct Blood Bank: 022-22620344<\/p>\n

    Helplines for Foreigners:<\/span>
    \nCanadians:<\/span>
    \nForeign Affairs: 1-613-996-8885 from Canada
    \nFrom elsewhere: 1-800-387-3124<\/p>\n

    USA:<\/span>
    \nHelp line number US: State Department number: 888.407.4747
    \nForeign Affairs: 1-613-996-8885<\/p>\n

    United Kingdom:<\/span>
    \nForgeign Office Emergency Telephone Number: 0207 00 800 00.<\/p>\n

    Brazilians:<\/span>
    \nBrazilian help line: +919820686143 (C)<\/p>\n

    Australians:<\/span>
    \nIn Mumbai: 1800 002 214
    \nInternational: +61 2 6261 3305<\/p>\n

    (Source: http:\/\/vignettinglife.com\/shot-through-the-heart\/)<\/span><\/p>\n

    Live news streaming<\/span> @ CNN\/IBN<\/span><\/a>
    \nFollow Twitters:<\/span>     http:\/\/search.twitter.com\/search?q=%23mumbai<\/span><\/a>
    \nJournal<\/span> @     Arun’s blog<\/span><\/a>
    \nList of people injured\/dead:<\/span>     http:\/\/\/mumbaihelp.blogspot.com\/<\/span><\/a><\/p>\n

    P.S: Please feel free to post these details in your blog.<\/span><\/p><\/blockquote>\n

    <\/div>