Tonia's Kitchen

FRIDAY

Mango Raspberry Coulis

from Ice Box Pies

For Friday we have Lauren Chattman, author of Ice Box Pies. It's that time of the year to make some yummy coulis, but with a mango twist that everyone will desire.

Tune in below and list to Lauren Chattman as she discusses her receipt for Mango Rasberry Coulis from Ice Box Pies.

Having trouble? Click here to listen to the interview.

Recipe

Raspberry Coulis

12 oz bag of raspberries

1/4 cup of confectioner sugar

1 tablespoon lemon juice

Whip them up in the food processor and push through a strainer to get ride of seeds.

Mango Coulis

1 bag of frozen mango puree
2 tablespoons of confectioner sugar
1 tablespoon of fresh lime juice

Both have a bright, fresh fruit flavor that contrasts really well with some of the richer whipped-cream fillings.

THURSDAY

Red, White, and Blueberry Crumble

Today chef and author, Tina Miller, talks about her recipe Red White and Blueberry Crumble: courtesy of Vineyard Harvest. This recipe would make Uncle Sam smile!

Tune in below and listen to this RED,WHITE AND BLUE TREAT!!!

Having trouble? Click here to listen to the interview.

10 TBLSP salted butter, softened
1 cup sugar
2 tsp. vanilla extract
2 tsp. grated lemon zest
1/2 cup confectioners' sugar
2 cups flour
1/2 tsp. salt
5 pints fresh blueberries
2 pints fresh raspberries
Whipped cream for serving

Preheat the oven to 375.

In the bowl of a stand mixer with the paddle attachment, or with a
handheld electric mixer, cream together the butter, sugar, vanilla, and
lemon zest.
Slowly add the flour and salt. Mix on low speed until just combined.

Place the blueberries in an 11x13 inch glass or ceramic baking dish. Put
the raspberries on top, pouring them down the middle so you can see
blueberries on the sides. Add the topping in clumps, putting most of it
in the middle.

Bake for about 35 minutes. Serve with soft whipped cream, if desired.

WEDNESDAY

Rubs and Marinades

Today Chefs Andrew Schloss and David Joachim, authors of Cookbook: Fire It up talk about Rubs and Marinades. The help with Grilling season,,,,so find out how you can add life to your grilling!!!

Tune in below and listen to the two chefs discuss Rubs and Marinades,

Having trouble? Click here to listen to the interview.

TUESDAY

Berry Blast

Today Chef Jane Butel, author of Real Women Eat Chiles shares a delicious way to cool off with a Berry Blast.

Tune in below and listen to Chef Butel as she discusses her Berry Blast.

Having trouble? Click here to listen to the interview.

Berry Blast

From Real Women Eat Chiles by Jane Butel

You can vary the berries to suit the season or use frozen if fresh are not available.

4 cups assorted fresh berries, such as strawberries, raspberries, blueberries & blackberries

1 lime

¼ cup honey or sugar

¾ cup each all purpose flour and wheat flakes cereal, crushed

2 TBLSP unsalted butter

1 tsp. Pequin chile

½ tsp. Ground cinnamon

½ cup apple juice concentrate

Frozen yogurt or low fat ice cream

Preheat the oven to 425 degrees F. Rinse the berries and place in a buttered baking dish. Squeeze the lime evenly over the top. Sprinkle with sugar. Combine the flour, cereal, butter, pequin chile, and cinnamon. Stir in the apple juice. Spread the batter over the berries. Bake for 15 to 20 minutes, until the topping is browned and crusty. Serve with frozen yogurt or ice cream.

Baking Time: 15 to 20 minutes, Yield: 4 servings

Monday

Aunt Leticia's Pineapple Sherbet

Today Chef Gisele Perez A recognized food blogger and columnist, Gisele is an active member of the Food Bloggers of Los Angeles, as well as the International Association of Culinary Professionals. Her recipes have appeared in numerous newspapers and magazines. Gisele lives in Los Angeles.
She spent some time with Tonia talking about her "Aunt Leticia's Pineapple Sherbet.

Tune in below and listen to Chef Gisele Perez as he discusses her recipe for pineapple sherbet

Having trouble? Click here to listen to the interview.

Serves 6

Ingredients

3% cups crushed canned pineapple packed in juice with the juice

5 ounce sweetened condensed milk

1 teaspoon freshly squeezed lemon juice or more to taste

2 egg whites

1 pinch salt

Directions

Combine pineapple, sweetened condensed milk and lemon juice in a bowl and chill in the refrigerator for several hours.

In a separate bowl, beat the egg whites with a pinch of salt.

Take the chilled mixture from the refrigerator and fold in the beaten egg whites in 3 additions.

Freeze in an ice cream maker according to your machine's directions. The sherbet will be soft. It may be served as is, or placed in a freezer to freeze harder.

Scoop into sherbet or ice cream bowl, garnish with mint (optional) and can serve with a small cookie or wafer.