chasing shadows again











{July 5, 2007}   Raspberry (and perhaps other) Glaze Possibilities

Black-Raspberry Glaze from fooddownunder.com:

  1. Drain 1 pt frozen black raspberries and reserve juice.  (Measure juice and add water if needed to make 1 cup).
  2. Thoroughly combine 1 tbsp sugar, 1 tbsp cornstarch, and 1 tbsp Grand Marnier (orange juice can be substituted for Grand Marnier).
  3. Bring to a boil over medium heat, stirring constantly.  Boil 2 minutes.
  4. Combine 1/2 cup hot glaze with berries and spread over cheesecake (brownies will be substituted for cheesecake!) then slowly pour the remaining glaze over the fruit, forming a shiny glaze.
  • Glazes one cheesecake

Raspberry-Glazed Brownies from Cooks.com:

  1.  Make brownies per directions on box.  (Duncan Hines Brownies Plus Milk Chocolate Chunks Mix is suggested.  I have never tried these.)
  2. Combine 1 square (1 oz) melted unsweetened chocolate, 2 tbsp softened butter, and 2 tbsp cornstarch.
  3. Stir in 1 cup confectioners’ sugar, 1 tbsp milk, and 1 tsp vanilla extract.
  4. Add 2 tbsp raspberry jam.  Mix well.
  5. Spread on top of cooled brownies.
  • covers 1 batch (24) brownies

Raspberry Glaze from Perfect Puree of Napa Valley:

  1. In a saucepan, combine 8 oz red raspberry puree, 1 tsp cornstarch, 1 tbsp fresh lemon juice, and 2 tsp sugar.
  2. Cook over medium-high heat, stirring constantly, until clear and slightly thickened.
  • makes 1 cup glaze

You!  You know who you are!  Any of these look good?

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Ashish says:

Any of these look good?
They must be… they’re making my stomach rumble… but then again it does rumble when it hears about food… 😛



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