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Bing Cherry Raspberry Sauce (Soup?)

Bing Cherry Raspberry Sauce (Soup?)

I made this soup – er, sauce – as one of many options for my son when he had wisdom teeth removed. He loves bing cherries, but couldn’t eat them. So, remembering a bing cherry soup I had eons ago, I searched for an option he could eat, without cane sugar, coconut sugar, dairy products, or gluten. It was supposed to be a cool summer accompaniment to our (pureed) dinner, but he decided that this was more like a rich sauce than a soup. I decided he was right. It is lip smacking good without being too sweet, perfect for drizzling over melon chunks, Lemon Sponge Custard, or Honey Brownie Cake (both Paleo friendly), pancakes or waffles, or for stirring into your kids’ favorite plain yogurt (goat, cow, coconut, or what have you). Or, just as soup!

Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Ingredients
Servings: people
Instructions
  1. Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.
  2. Remove lemon chunks as well as any lemon seeds you may have missed before.
  3. Pour into a food processor or high speed blender and puree.
  4. Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.
  5. After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.
Recipe Notes

This recipe is modified from a recipe in Saveur Magazine for Hungarian Chilled Cherry Soup.

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Paleo Lemon Sponge Custard

Paleo Lemon Sponge Custard

This old-timey dessert is one I modified from my dog-eared 1979 edition of Joy of Cooking, given to me when I was an undergraduate in nutrition at the University of Vermont. There were no cookbooks then specific to particular diets – except Diet For A Small Planet, and a few other vegetarian titles (yep, had those too). But this encyclopedic tome has served me across the decades to dig up amazing and obscure recipes, some to modify, and others fabulous just as they were back then.

When my son had wisdom teeth removed, I had to find ways to give a high calorie, high nourishment, pureed or soft diet. No sucking on straws allowed, no chewing, nothing too hot or cold. And nothing with gluten, casein, whey, tree nuts (except almond), peanut, soy, legumes (except lentils), cane sugar, coconut sugar, or maple sugar – all foods that trigger reactions in his case. Here is one that became a home run.

Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. Preheat oven to 350. Grease ramekins on bottoms and sides. Place in refrigerator until ready to fill.
  2. Cream honey, butter (or ghee or coconut oil) and lemon rind to smooth consistency.
  3. Separate the eggs, and set whites aside in small mixing bowl with tall sides. Add yolks and stevia to the honey mixture and beat well.
  4. Stir in GF flour, and blend well; then stir in lemon juice, blend again; then add coconut milk and stir to evenly mixed.
  5. Beat the egg whites to stiff peaks in the bowl you've set aside. Fold them gently into the honey mixture until blended but still puffy.
  6. Pour the custard mixture into ramekins, to 2/3 full. Place all in a large baking pan or dish. Add ~1/2 to 1" hot tap water to the baking pan (not in the custard ramekins) and bake x 40-45 minutes.
  7. When done, custards will be browned slightly more at edges than centers. Enjoy warm or cold. Delicious with cherry-raspberry sauce, link below.
Recipe Notes

Try this with my Bing Cherry Raspberry Sauce.

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