Raspberry Habanero Sauce

Enjoy any of the top two recipes by clicking the photo. Top Left: Warm Raspberry Habanero Brie Top Right: Warm Raspberry Habanero Goat Cheese Bottom Left: Raspberry Habanero Cheesecake Dip Bottom Right: Wheatberry Salad with Seared Brie

 

Raspberry Habanero Cheesecake Dip

 

Ingredients

  • 1/4 cup (50 mL) plus 2 tbsp (30 mL) Raspberry Habanero Sauce, divided
  • 1 pkg (4 oz/125 g) goat cheese
  • 1 tbsp (15 mL) chopped pistachios
  •  Assorted crackers (optional)
 

Directions

  1. Pour ¼ cup (125 mL) sauce into the bottom of a microwave safe bowl. Place goat cheese in the center.

  2. Microwave, covered, on HIGH for 30-40 seconds, or until slightly soft.  

  3. Drizzle with remaining sauce and top with pistachios. Serve with assorted crackers.  

Yield:

  • 8  servings of 1 tbsp / 15 mL cheese; ½ tbsp / 7 mL sauce 

Nutrients per serving:

Calories 60, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 5 g, Fiber 0 g, Protein 3 g 

 

Cook's Tips:

Microwaving the goat cheese for a short time makes it spreadable instead of crumbly.

You can also make this recipe with cream cheese, just use 1 block of cream cheese (8 oz/250 g) and ½ cup (125 mL) Raspberry Habanero Sauce.

 

 

 

Wheatberry Salad with Seared Brie

 

Ingredients

    Salad
  • 1 1/2 cups (375 mL) uncooked hard red wheatberries (see Cook’s Tip)
  • 8 cups (2 L) fresh arugula
  • 8 oz (250 g) fresh strawberries, quartered
  • 4   green onions with tops, thinly sliced
  • 1 log (6 oz/175 g) Brie cheese
  • 2 tbsp (30 mL) all-purpose flour
  • 1 large Granny Smith apple, diced
  • 1/2 cup (125 mL) pecans, toasted and coarsely chopped
    Vinaigrette
  • 3/4 cup (175 mL) Raspberry Habanero Sauce
  • 3 tbsp (45 mL) white balsamic vinegar
  • 1 tbsp (15 mL) canola oil
 

Directions

  1. Bring wheatberries and 4 cups (1 L) water to a boil in (3-qt./2.8-L) Saucepan. Reduce heat to medium-low; cook, covered, 25-30 minutes or until tender. Remove Saucepan from heat; drain and rinse wheatberries under cold running water.

  2. Combine vinaigrette ingredients in Small Batter Bowl; whisk until well blended. Reserve 1/4 cup (50 mL) of the vinaigrette for later use. Combine wheatberries, arugula, strawberries and green onions in Stainless (4-qt./4-L) Mixing Bowl. Add remaining vinaigrette; toss to coat using Chef’s Tongs.

  3. Slice Brie log crosswise into 18 rounds using Santoku Knife. Place flour into Coating Tray. Lightly dredge Brie rounds in flour. Spray Executive (10-in./24-cm) Skillet (do not use stainless cookware) with canola oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until shimmering. Cook Brie rounds 45-60 seconds per side or until golden brown. (Do not overcook.)

  4. To serve, divide wheatberry mixture among serving plates; top with apple and Brie rounds. Drizzle with reserved vinaigrette and sprinkle with pecans. Serve immediately.

Yield:

  • 6  servings of 2 cups/500 mL salad
  •   servings of 3 Brie rounds

Nutrients per serving:

Calories 460, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 62 g, Fiber 8 g, Protein 15 g

 

Cook's Tips:

Wheatberries are whole, unprocessed kernels of wheat and have a nutty flavor. They can be found in the natural food section of most major grocery stores.

 
If desired, an 8-oz (250-g) round of Brie can be substituted for the Brie log. Cut and remove one-quarter of the round; set aside for another use. Cut remaining Brie into 18 wedges. Proceed as recipe directs.

 

Your favorite Pampered Chef Consultant, 
Delani Goeben
helping you make meals and memories!