Lemon Lust pairs very well with blueberries, strawberries and blackberries.               

A slice of brie or other soft cheeses, fresh pear slices, blueberries and a little mache salad with a light vinaigrette and some crostini make a beautiful anytime appetizer plate!

Raspberry/Berry Sauce

1 bag frozen raspberries (12 0z)            1 cup water       2 tbl sugar   

2 tbl cornstarch dissolved in 4 tbl water                                                                                                                   2 tbl Raspberry or Orange Liqueur if desired

Method:

Bring raspberries and water to boil. Reduce heat and simmer for a few minutes, stirring to break up fruit pulp

Add sugar to taste

Remove from heat and pass through strainer to remove seeds (try to retain as much pulp as possible)

Return to sauce pot and bring to a boil

Add cornstarch to thicken a little at a time until desired consistency

Add Liqueur

Cook for a while to remove raw cornstarch flavor remove from stove and cool and serve

Sauce can be frozen for months

You can use Blueberries, Wild Dewberries or Blackberries too, just add 1 tbl. fresh lemon juice to mix!!

FOR STRAWBERRY SAUCE, JUST MASH FRESH BERRIES WITH A LITTLE SUGAR, BOOZE of CHOICE & WATER WITH A FORK OR BLEND IN BLENDER FOR A MINUTE!

Easy Crème Anglaise
(Basic Vanilla Custard Sauce Makes about 2 cups )

1 & 1/2 cup milk                                 1/2 cup heavy cream                           1/2 teaspoons vanilla extract      

2 extra large egg yolks                          6 TBL. sugar

1. In a small bowl beat the yolks and sugar together with a whip or beater until the mixture has thickened and is a pale yellow color.
2. Combine the milk and cream in a small saucepan.
3. Bring the milk mixture just to a boil and turn off.
4. Slowly add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, stirring while adding the hot milk. Then, while stirring constantly with a small whip, add the egg mixture back into the pan with the remaining milk/cream mixture.
5. Stir mixture constantly over low heat until the mixture thickens to the consistency of heavy cream or until you can draw a line with your finger along the back of the spoon and have the mixture leave a trail. If the mixture stays separated and leaves a distinct path without the two sides running together the cream is finished.
6. Add vanilla extract and stir occasionally until cooled. Store tightly covered for up to 7 days in the refrigerator. Thin with a little cream if too thick for your taste.