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Full Episode Fridays: Berry Good - 4 Fresh Fruit Recipes - Jaime Deen is in the kitchen with Paula today as they're cooking four fresh fruit recipes with berries as the star of the show!
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0:46 Filet Mignon - https://www.pauladeen.com/recipe/filet-mignon-with-blackberries/
8:42 Lime Blueberry Tiramisu - https://www.pauladeen.com/recipe/lime-blueberry-tiramisu/
14:27 Raspberry Sorbet - https://www.pauladeen.com/recipe/raspberry-sorbet/
18:26 Stuffed Strawberries - https://www.pauladeen.com/recipe/cream-cheese-and-pecan-stuffed-berries/
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0:00
I'm in here
0:01
I've got the pleasure of being with my oldest son in here today, my very first son
0:06
And we're doing a show with berries in every recipe that we're cooking
0:12
First, it's my son Jamie's filet mignon with a delicious blackberry sauce
0:19
Next, it'll be a twist on dessert with lime blueberry tiramisu. And how about a refreshing raspberry sorbet
0:30
And last, it's cream cheese and pecan stuffed strawberries. So grab yourself your favorite bunch
0:38
because today everything is very, very good. Now the first recipe that we're going to do
0:48
is filet mignon with blackberries. Does that not sound wonderful? We've got a sauce that we're going to reduce
0:56
with some wine and some berries, and it's perfect on top of the steak, so... Mmm. Let's get started. The first thing we need is a hot pot
1:02
We need a couple of tablespoons of olive oil. And we want this pan hot enough to where it's kind of smoking a little bit
1:07
What we got here today are four filet mignons. They're about six ounces apiece
1:12
They'll help me salt and pepper the steaks. Okay. I just love salt and pepper on my steaks, too
1:21
You know, not a bunch of other stuff. Okay, so we'll put them in the pan
1:28
Okay. We're going to cook these about three minutes on each side. Yeah, you don't want to overcook those
1:33
All right, now you want to season the other side real quick like. Okie doke
1:39
There we go. So we're going to do these about three minutes on each side because we want them a nice medium
1:46
I want this pan really high when you get started because you're going to seal in all the juices. You don't want it to cook real slow
1:51
You know, we're going to get the ends done. While you're doing that, Mom, I'm going to cut about a quarter of a cup of chow
1:59
I love shallots. They're very close to like an onion, y'all. If you've never used them, they give you that onion flavor, but it's a very mild
2:10
It's much milder than like a regular onion. And how's my little Jack
2:18
Jack's great. Almost a year, I can't believe it. Such a cute age, y'all
2:25
He's sticking out his tongue now. I'll say, stick your tongue out at Granny, and he'll go
2:33
All right, I'm going to flip these, son. Yeah, this looks great. Yeah. Yum
2:41
Oh, they look so good, James. Mm-hmm. We'll be able to cut these with our fork
2:47
I remember when we used to go to Granny Paul's house and pick blackberries in buckets
2:53
and Bobby and I would walk a, sure enough, country mile picking blackberries
2:58
and by the time we'd get back, there'd be four or five little blackberries rattling around in the bottom of the bucket
3:06
I was always so afraid that y'all were going to be bitten by a snake
3:13
Picking those blackberries used to just scare me so bad. You were scared of everything
3:18
I know, I was. I was scared of everything. and I just watched y'all like hawks
3:23
It's a miracle that today you even want to leave my side
3:28
I can't be so close to me. Well, these look great, son
3:34
I think they're ready. There's nothing worse than having a beautiful steak
3:41
and cooking it to death. Those look great. Oh, yeah, you got some good little crumbies
3:52
Now, to that, I'm just going to add these. All right, so you've got your shallots. Yep, about a quarter of a cup. Okay
3:57
Yeah, Mama, I'm doing this. All right, so while you're doing that, I'll just make a little tent to go on top of our steak
4:06
to kind of keep the heat in. I'm just going to run these through real quick. Mm-hmm
4:11
I'm going to put about a half a cup of red wine
4:17
Oh, that looks and smells delicious. Isn't that good? Now to this, Mom, what we're going to do is we're going to add one cup of beef broth. Okay
4:32
And that's just a jarred beef broth. Yes, ma'am. And then I've got some preserves out of your pantry, some delicious homemade put-up blackberry preserves
4:42
We're going to put three tablespoons. And now we got to wait a little bit long
4:54
We're going to reduce this by about a half. But while this is doing, let's do a compound butter to put on the steak
4:59
Butter on steaks. And plus with fresh berries infused. Come on. Okie-dunk
5:05
So as many times as we've done this, you know what we're doing here. It's a room temperature butter
5:09
This is just a stick of butter. It's nice and soft. We probably got a fourth of a cup of blackberries here
5:18
and I'm kind of just mushing those up, getting those ready for your butter And you can finish kind of mashing them up now that they in there It nice and soft
5:34
Yeah, because you've got your butter at room temperature, so it's going to be very, very soft
5:43
So we're going to need to use some plastic wrap to mold our butter back into shape
5:50
We're going to roll it in a log, and then you can either put this in the refrigerator
5:55
for it to firm back up, or you can store it in the freezer
6:00
And it can probably last up to a few months in the freezer
6:04
So you can pull it out, and you can use it on biscuits or waffles or pancakes
6:10
It don't last that long in our house. But even better than that
6:13
it's going to be fabulous on our filet mignon. Up next, lime blueberry tiramisu
6:20
and later a refreshing raspberry sorbet and delicious cream cheese and pecan stuffed strawberries
6:31
I so hope y'all are enjoying the show. And if you do, be sure to click like, subscribe
6:38
and the notification bell so you'll never miss a video. And we'll be right back after the break
6:45
Hey, y'all. Welcome back. You've just joined us. We're fixing a plate up of filet mignon
6:55
with a blackberry sauce and a blackberry butter. Mm-hmm. All right, so you've reduced your red wine
7:03
beef broth, your shallots, and three tablespoons of blackberry preserves. Fresh preserves. Right
7:11
And now that we've reduced that down by half, I'm going to whisk in. Some two tablespoons of butter
7:18
Okay. Now I'm going to put just a little mashed potatoes on our plate to kind of..
7:25
Keep the steak company? Yes. I think I need a pillow for my steak
7:32
That looks like a pretty good pillow, doesn't it? Mm-hmm. All right, so put you some sauce
7:40
Oh, gosh, that looks delicious. Mm-hmm. There's a lot of flavor in here, so I'm not going to cover it. Uh-huh
7:45
No. That's enough. We have to leave room for our butter, too. Mm
7:53
Yeah, give me some butter, son. And I think I'm just going to garnish the plate with maybe
8:01
a few blackberries. Maybe right over there. One for you, and one for me
8:12
Oh, this looks delicious. Mmm. Mmm
8:22
What do you say? I love the flavors going on in here
8:28
Mm-hmm. The little sweet and the savory. Mmm. Well, listen, I've got a real treat for us
8:37
Down at the other end of the counter. Uh-huh. I love your dish, son
8:41
I love your dish. But come on down here and let me share with you this wonderful lime and blueberry tiramisu
8:49
Well, I love tiramisu. You know what the word tiramisu means when it's translated into English
8:56
Fattening cake? That sounds about right. But no, that word transfers into pick-me-up
9:04
But ours may just be a fattening cake. Well, this is so easy to make
9:10
We don't have to turn on the first eye on the stove
9:14
So this is a great recipe for a hot summer day. I'm going to take one pint of heavy cream
9:23
I'm not going to make it like a whipped cream that we'd serve on top of our desserts
9:28
I'm going to beat it just until it's kind of like thick. So you need a quarter cup of powder sugar
9:36
I need a quarter of a cup. And you can add it kind of slowly
9:40
just enough to sweeten our whipped cream. There we go. It's on the way
9:52
Okay, son, so you start layering the lady fingers for me, please
10:00
We're using a 13 by 9 by 2 dish. You can buy lady fingers two different
10:07
ways, filled and unfilled. So for this particular dessert, I want mine unfilled
10:15
Now I've got one pound of mascarpone cheese right here that we're going to add to our heavy cream
10:24
I'm just going to stir that together, and you can see that our whipping cream is not totally whipped
10:30
because we want this to kind of run over into our lady fingers
10:35
and get them a little moist. All right, so Jamie, you are brushing our lady fingers with Limeade Concentrate
10:46
It's just from a can. You buy it in the frozen food section of the grocery store So all we going to do is pour about half of that on top of these lady fingers that Jamie has brushed
11:02
with a limeade concentrate. Mm-mm. I know it. I love you, Mama
11:09
I love you too, son. Very, very much. All right, half of this
11:15
We have just an ordinary blueberry pie filling that you pick up in the baking section at your grocery store
11:26
All right, now another layer of lady fingers and do them the same way, son
11:32
Oops. Spoon fall in your mouth? Mm-hmm, the spoon fell in my mouth
11:39
Sometimes that just happens. all right and you'll want to brush those with some more limeade and then we're gonna put the rest of
11:49
our cream mixture on top of that and then the last thing we're gonna put is the rest of our blueberry pie filling
12:10
Doesn't that look delicious? Mm-hmm. Yum
12:20
Yum. You can see the beautiful colors that we've got going on in this dish
12:26
the white and the purple. All right, so all we have to do now, y'all, is wrap it
12:32
put it in the fridge, and let it soak for just eight hours
12:37
that's gonna be the trick you may wait eight hours listen we're gonna be right back
12:45
we got something else really really good coming up how does a raspberry sorbet sound
12:52
and later it's cream cheese and pecan stuffed strawberries I hope y'all are enjoying the show
13:01
and I want to hear from you tell me what recipes or videos
13:05
you'd like to see me make by just leaving a short comment below
13:10
Now, let's get back to the show, y'all. Y'all, I tricked Jamie
13:20
He really thought he was gonna have to wait eight hours for his tiramisu
13:25
Now, he oughta know, lookit, here comes Cody. Get in line, Cody. Uh-huh
13:31
Line up, buddy. Jamie should have known that mama had another one in the fridge
13:38
Look at that. Beautiful. Mm. Mm. Mm. Oh, how pretty is that, Jamie
13:51
Mm-hmm. Mm. Like I said, you take the bigger one, son, and I'll take the smaller one
13:59
Wow. Gosh, looks like the lightest cake ever, doesn't it? Mm-hmm. Whoa, whoa
14:12
Mm. Mm. Gosh, I could stand up there and eat that all day, son
14:21
But I've got to get down here because I hear our water boiling. Mm-hmm
14:25
And I told y'all we were going to be making a raspberry sorbet. Now I've got two cups of water here boiling
14:33
I'm going to add two cups of sugar to our two cups of water
14:39
And I'm just going to be making us like a simple syrup. So you come on over here, and you take our raspberries
14:48
Now we're using two quarts of fresh raspberries, y'all. And we're going to add a fourth of a cup of fresh lime juice
14:56
juice. So it's going to give our raspberries just a little bite of tart
15:03
And we're going to let this syrup cook until everything has melted real nicely in it
15:11
And then we're going to let this cool. So I have one
15:15
that's already dissolved very, very nicely and cooled over here for our sorbet
15:22
because it would be really, really tough to start out making a sorbet with a boiling hot liquid
15:33
Those look beautiful. So the fourth of a cup of lime juice
15:44
Isn't that a free color? Yeah. All right. Do you remember when we first opened our restaurant
15:53
we made ice cream, we made it batches this size. You know, it's hard to believe, Jamie, but we sure did
15:59
We made a homemade ice cream every day at the restaurant, and they were so delicious
16:07
Now, if you would just take that and pour it through the strainer
16:10
because raspberries is full of seeds, and you want your sorbet smooth All right son so while you working on that I gonna go ahead and measure up our white syrup I going to give a little spray to my cup because you know how syrup is very very sticky
16:30
Well, if you spray your measuring cups, it'll just pour right out
16:35
Now, I'm going to measure up half a cup of white corn syrup
16:40
Finally got through. Oh, good. Perfect timing. All right, now we're going to add our syrup
16:48
See how that just slips right out of that measuring cup? Mm-hmm
16:53
All right, and now our simple syrup. Mm-hmm. I have taken my barrel to my ice cream maker
17:03
and I've stored it in the freezer for like 24 hours to get it nice and frozen
17:08
And that's very important when you're using home ice cream makers. And so if you'll just pour that in there
17:18
And we'll turn on our machine. And we're going to have a beautiful tart raspberry sorbet
17:32
There you go. Oh, that's so good. Is that good? We're gonna store it in the freezer overnight
17:41
Let it continue to get hard all the way through. So you got something you're cooking next
17:48
So sweet and so simple. It's a stuffed strawberry. It's a perfect hors d'oeuvre, something to have when guests are coming over
17:54
Y'all stick around, we'll show you when we come back. Stuffed strawberry
17:59
Yeah. Yum. I so hope y'all are enjoying the show. and if you do, be sure to click like, subscribe, and the notification bell
18:14
so you'll never miss a video. And we'll be right back after the break
18:22
Welcome back, y'all. We're having our very special show today. And the last thing that I'm going to show you, Mom, is so sweet and so simple
18:29
It's a stuffed strawberry. Take eight ounces of cream cheese, a quarter of a cup of powdered sugar
18:34
and a quarter of a teaspoon of vanilla extract and blend it together. And the first thing you want to do is take the bottom off your berries so they stand up straight
18:43
Mm-hmm. And we're going to take this knife. Worth of a teaspoon? Yes, ma'am
18:48
I'm going to take these strawberries, and from the top, I'm going to make a crisscross cut
18:53
not going all the way through the berries. Mm-hmm. All right. Well, I've got your cream cheese
18:59
That cream cheese was real nice and soft. So I've got that soft
19:06
Okay. Just get it in your piping bag. And I see you got some
19:10
This is a store-bought piping bag, but you can make your own by cutting a tiny hole
19:15
in the corner of just a plastic storage bag. You see, we'll just be able to lay these open
19:22
and we're just gonna pipe right into the center of the berry. Yeah
19:28
This is something if you want to do ahead of time and put it in the fridge
19:31
Oh, gosh, yes. Okay, so in there. See, once you get them started, it'll kind of push the berry up there. Mm-hmm
19:46
I love doing things like this, son. Mm-hmm. That'll look good. All right
19:51
Now we're gonna top it with pecans. Mm-hmm. Oh, those look delish
19:57
You wanna taste one? Mm-hmm. Oh, gosh, they look yummy. Mm-hmm. And like I said, this is a nice challenge
20:03
And like I said, this is a nice change from just an ordinary fruit tray. Yeah
20:10
These are beautiful. Mm-hmm. Mm. Mm. Mm. It tastes kinda like strawberry cheesecake, doesn't it
20:21
Yeah, it does. Mm. Rosie, I'm down this way with me, son
20:26
I couldn't make you wait until tomorrow on that sorbet. I knew you wouldn't
20:30
I've got you some ready. Let me help you out. Got some fresh raspberries and nice fresh limes and some fresh mint
20:47
How refreshing is that? I think we could just put some chocolate on it
20:52
No, we don't. I don't think we need chocolate on this. Maybe the strawberries, but... Mmm
21:02
Doesn't that look delicious? Mm-hmm. A little mint. All right, a couple of raspberries
21:15
Yeah, who cares about all that dress-up stuff? Let's just dig in
21:23
Mm-hmm. Mm-hmm. Mm-hmm. Hey, y'all. It's Paula Deen. Now, if y'all enjoyed this week's full episode Friday, be sure to like it and click the subscribe button as well as the notification bell to be alerted when I post a video
21:45
Love and best dishes, friends
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