Blueberries Atole

INGREDIENTS

      • 2 cups of Blueberries Berries Paradise
      • 2 tablespoons of corn starch
      • ½ cup of sugar
      • 1 pinch of baking soda
      • 2 cups of milk
      • 1 cup of water

DIRECTIONS

  • Place the blueberries and sugar in a saucepan and heat until the mixture starts to become a thick sauce. Put aside and let cool before blending.
  • In another saucepan, add the milk and baking soda and bring to a boil.
  • Blend the blueberries with ½ a cup of water until it becomes a thick puree, without any chunks or lumps to allow for a perfect integration with the milk. Add the mixture to the milk and combine well. Once again, bring this mixture to a boil.
  • Dissolve the corn starch well with the remainder of the water (1/2 a cup). This step is important in order to avoid lumps in the final step.
  • Combine the corn starch mixture to the atole, and continue heating a few more minutes until the drink thickens.
  • Serve hot!

 

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Berries Paradise Sea Bass

INGREDIENTS

      • 56 oz Flour
      • 11 oz Sugar
      • 2 tbsp Baking Powder
      • 3 tbsp Vegetable oil
      • 1 tbsp Baking Soda
      • 1 tbsp Vanilla
      • 6 Eggs
      • 1 tbsp Salt
      • 6 cup Eggs white
      • 2 cup Watter
      • 6 oz Raspberries Berries Paradise
      • 6 oz Blackberries Berries Paradise
      • 17 oz Blueberries Berries Paradise

DIRECTIONS

• Clean vegetables.
• Clean the fish and divide into 4 portions. Season with salt, pepper, and ground cumin,
then place aside.

FOR THE DRESSING 
Blend 5oz of raspberries, 5oz of blueberries, 5oz of blackberries, 2 habanero chilli peppers, purple onion, garlic, and vegetable oil.

After blending, strain, and heat in a pan over medium-low heat. Season with salt, pepper, and a bit of sugar to balance out the sourness.

FOR THE FISH 
• Fry the fish
• Coat in the dressing previously prepared.
• Serve hot and garnish with berries.

By: Chef Humberto Verdia Rodriguez

 

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Berries crown

INGREDIENTS

      • 56 oz Flour
      • 11 oz Sugar
      • 2 tbsp Baking Powder
      • 3 tbsp Vegetable oil
      • 1 tbsp Baking Soda
      • 1 tbsp Vanilla
      • 6 Eggs
      • 1 tbsp Salt
      • 6 cup Eggs white
      • 2 cup Watter
      • 6 oz Raspberries Berries Paradise
      • 6 oz Blackberries Berries Paradise
      • 17 oz Blueberries Berries Paradise

DIRECTIONS

FOR THE BREAD:

  • Combine 50g of blueberries, 75gr of sugar, 1.5kg of flour, 10ml of oil, 6 eggs, 2gr baking soda, 4gr baking powder, 1gr of salt y 1 tsp of vanilla until the ingredients are well-mixed.  
  • Oil and flour a baking dish, and then pour the mixture. Bake at 356℉ for 20-25 minutes. 

FOR THE SIMPLE SYRUP:

  • Mix 50gr of sugar and 50ml of water until it has fully dissolved. Once fully dissolved, set aside. 

FOR THE MERINGUE:

  • Mix 200gr of sugar and the egg whites in a bowl with a hand mixer, and then cook in a water bath at 145° Farenheit. Beat until stiff peaks begin to form .  

FOR SERVING:

    •  Once the bread has chilledcut into doughnut shapes and drizzle with simple syrup
    •  Garnish with berries and meringueUsing a kitchen blowtorchtorch the meringue until lightly golden.

By: Chef Humberto Verdia Rodriguez

 

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Berry-Gin

INGREDIENTS

      •  ½ cup of sugar

      •  ½ cup of water

      • ½ cup of peaches in syrup

      • 1/3 cup of Berries Paradise raspberries

      • 10 tbsp of fresh thyme

      • 3 ½ cups of mineral water

      • 6 ½ tbsp of ginger

DIRECTIONS

  1. Make a syrup by adding raspberries and thyme
  2. Slice the peaches into quarts and marinate in the syrup.
  3. Using a mortar and pestlegrind the peachesraspberriesthyme, and syrup
  4. In a glassadd ½ oz of gin, the mixture, and mineral water.
  5. Garnish with thyme sprigs and raspberries

By: Chef Valeria Quezada

 

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Pork tenderloin medallions in berries marinade

INGREDIENTS

      • 4 Guajillo chilli pepper
      • 4 Chipotle chilli pepper
      • ⅓ cup Butter
      • 1 tbsp Sugar
      • 1 tbsp Vinegar
      • 12 oz Asparagus
      • 7 oz Potatoes
      • ½ cup Milk
      • 4 tbsp Salt
      • 1.7 oz Rosemary
      • 1.7 oz Thyme
      • 17 oz Pork tenderloin medallions
      • 2 tbsp Chicken Broth
      • 10 oz Raspberries Berries Paradise
      • 4 oz Blackberries Berries Paradise

DIRECTIONS

  1. In a saucepan combine the guajillo pepper with oil and chicken broth, and boil.
  2. In another saucepan, heat butter and berries until they release juices.
  3. Season the medallions.
  4. Blend the chilies with the berries, and add garlic, onion, and vinegar.
  5. Seal the medallions and add the marinade.
  6. Bake at 446°F for 20 minutes.
  7. Season and add salt to the asparagus.
  8. Serve.

By: Chef Valeria Quezada

 

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