Day: May 18, 2008

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Great Raspberry Sauce for Chocolate Desserts!

Raspberry and Creme de Cassis Sauce

We have loved this wonderful Raspberry Sauce with a wide group of Chocolate desserts. Whether is be a chocolate cheesecake or a chocolate cake… this sauce makes the dessert special!

Preparing the Raspberry & Crème de Cassis Sauce


3 cups (one 12-ounce bag) (.7 liters) frozen unsweetened raspberries
1 cup (.23 liters) red currant jelly
2/3 cup (.15 liters) granulated sugar
1 tablespoon (15.4 milliters) arrowroot
1 tablespoon water (15.4 milliters)
1 tablespoon or more Creme de Cassis (15.4 milliters)

 

 

Making the Raspberry & Crème de Cassis Sauce

 

Step 1) Combine Ingredients, cook over medium heat, do not let mixture boil. Strain raspberry mixture into a bowl. Discard seeds. Pour raspberry purée back into saucepan.

 

Step 2) Mix arrowroot and water in small bowl. Stir in arrowroot  . Cook   stirring constantly, until mixture comes to a gentle boil. Cool sauce and add in Creme de Cassis as desired, yahoo!   Cover and refrigerateRoger Freberg

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Behind the Cal Poly & Saudi Arabian Green Door!

Behind the Cal Poly - Saudi Arabian Green Door
I love getting emails from people. I was forwarded a particularly interesting series of emails allegedly from one of the administrators of the Cal Poly School of Engineering. It makes wonderful reading as the lack of transparency has always been one of the big issues in dealing with Cal Poly on any level.

I have written the Cal Poly administrator directly to ask if he has any comment and I’ll post his response.

It is troubling that Cal Poly is doing all they can to make the deal regardless of obvious ethical concerns (May 20th deadline). They really should be thinking about whether or not they SHOULD DO the deal at all?

Stay Tuned,

Roger Freberg

PS. I have also received an email from North Carolina which is very interesting… especially since the writer also liked my Beef Stroganoff recipe!