Posted by: Linda in MO 06-18-99 11:33 AM
Source: Chyrel's Board
Raspberry Salsa I
2 cups fresh raspberries
2 jalapeno chilies, seeded and finely chopped
1/4 cup chopped red onion
2 T. minced fresh cilantro
2 T. raspberry vinegar
1/4 t. salt
Gently stir ingredients together. Cover and chill for 30 minutes to blend flavors. Makes 2 cups.
Camembert with Raspberry Salsa
8 oz. wheel of camembert or brie well chilled
1 egg beaten
Fresh bread crumbs, enough to coat cheese
Butter for frying
Dredge cheese in flour, then in egg till all sides are coated. Cover completely with bread crumbs.
In a small skillet melt butter over medium heat add cheese wheel and cook careful turning it once until crust is golden brown and crusty on both sides about 5 to 8 minutes total.
Transfer to serving plate and surround cheese with salsa. Serve with small knife for spreading a little cheese and salsa on unsalted crackers or baguette slices.
Raspberry salsa II
1 1/2 cups raspberries fresh or frozen
1/3 cup sugar
2 scallions chopped
1/4 cup fresh basil chopped
Juice and grated zest of one lime
1 jalapeno pepper seeded and minced
2 teaspoons chopped fresh ginger
1/8 teaspoon salt
In food processor combine berries, sugar, scallions, basil, lime juice jalapeno, ginger and salt, pulse until mixture is chopped but still has texture. Cover and refrigerate at least 2 hours or as long as 8 hours to let flavors blend.
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