or Connect
New Posts  All Forums:Forum Nav:

Uses for squishy berries?

post #1 of 7
Thread Starter 

Hey Gang -

 

As I'm sure many of you do every night during service - and at least once a week for what I have in inventory - I pick out the squishy berries I have in stock and freeze them to use for coulis, jam, gelee and sorbet at some future date.  The problem is I'm sick of 4 berry coulis, jam, gelee and sorbet right now.  I've spiced them, sweetened them strained them, blah blah blah . . . I'm so over it, it's not even funny.

 

Any ideas for something to do with the every growing stash of mixed frozen berries - raspberries, strawberries, blueberries, blackberries - hanging out in my walk-in these days?

 

Thanks!

post #2 of 7

Dessert soup or as a shooter in a dessert. Send them to garde manager for vinaigrette.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #3 of 7

savory glazes...roasted raspberry chipotle, blueberry or mango ginger habanero....all great with pork,lamb or fish....strawberry balsamic vinaigrette.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #4 of 7
Thread Starter 

The berries are all mixed so the garde manager and sauce guys don't want them, they just steal my fresh ones.  Maybe a berry foam for my panna cotta or something . . . 

post #5 of 7

Freeze till you have a decent amount then make a coulis or sauce for desserts. Also not that my spelling is so good  But it's  Garde" Manger not   Garde manager.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 7

Correct you are. I know better but sometimes my fingers don't pay attention to my brain.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #7 of 7

Make them into a mixed berry curd. Incorporate them into crepe or waffle batter and use as a dessert component. Make a mixed berry terrine.


Edited by cheflayne - 8/26/11 at 11:33pm
Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs