- Simply pour Framboise over your favorite ice cream, cheesecake, or
brownie and top with fresh raspberries for a quick dessert!
- Pour an ounce of Framboise in the bottom of your Champagne glass and top
with dry Champaign and a few fresh or frozen raspberries. Perfect for
celebrations and aperitifs!
- Enjoy a Framboise Spritzer on those hot summer days, pour 2 ounces
Framboise over ice in a tall glass and top off with lemon-lime soda. Garnish with a raspberry, lemon twist,
or mint leaf.
- Make easy raspberry brownies by substituting Framboise for the water in
your favorite, boxed brownie mix.
- Rim martini glass with Hard-Shell Chocolate or Real Sweetened
Chocolate (heated in a double broiler). Refrigerate glass for about 30
minutes. Put 5 fresh raspberries in the bottom of cocktail shaker;
muddle. Add the vodka and Framboise. Shake and strain
into the chilled, chocolate rimmed martini glass. Garnish with
whipped cream, fresh raspberries and shaved chocolate.
- Make
Framboise Chocolate Chip Shakes. Put Vanilla Ice Cream, 4oz. Framboise
and 1/2 cup Chocolate Chips in the blender. Pour into glass and garnish with whipped cream, fresh
raspberries, or chocolate or all of the above!
- Framboise Poached Pears – Simmer 2 cups Framboise with 2 tablespoons
brown sugar, 2 cinnamon sticks, and nutmeg until thick. Pour ¾ of sauce over 2 whole Asian
brown pears in small baking dish and bake until pears are easily carved with a
spoon, basting frequently. Place
each pear on a plate with a scoop of vanilla bean ice cream, prop cinnamon
stick on side of ice cream for garnish and drizzle remaining sauce on top. Super easy and super impressive!
- Macerate your fresh berries in Framboise, place on top of Angel Food
cake, pound cake, or Belgian waffles. Top with 1 - 2 Tbs. Framboise whipped
into 1/2 pint heavy whipping cream, or 1/2 cup of whipped topping. An
easy indulgence!
- Macerate fresh berries into 2 cups Framboise, add 3 tablespoons Raspberry
Jam and simmer on stove until thickened, use on top grilled pork tenderloin,
pork chops, or a nut-encrusted white fish.
- Try Framboise glazed over Ham, Roast Pork Loin, Chicken, Duck,
Quail, or Cornish Game Hen. It can be a glaze by itself or with sauces such
as orange marmalade. Try mixing it with citrus juices and spicy red pepper
seasonings and using it as a barbeque marinade.
- Make a vinaigrette dressing. Combine bacon grease (or olive oil),
balsamic vinegar, salt, pepper, and Framboise. Heat until emulsified, and toss
with spinach greens. Then add crumbled bacon, mushrooms, water chestnuts, red
onions, walnuts, and bleu or feta cheese. For a no-cook option, try combining
white wine vinegar, olive oil, Framboise, herbs and garlic and a touch of honey
in a jar, shake well and toss with spinach greens, red onion, dried
cranberries, walnuts, and crumbled goat cheese. Your imagination is the limit!
Chocolate Angel Food & Raspberry Parfait
Serves: 4
Ingredients
1 cup very
cold heavy cream
3 tablespoons granulated sugar
3 tablespoons
best quality cocoa powder
1 teaspoon vanilla extract
1 store-bought chocolate
angel food cake, cut into small cubes
1/4 cup Framboise
1 pint fresh raspberries
Grated bittersweet chocolate
2 tablespoons
toasted and chopped fine almonds
Instructions
1. Using a hand held mixer, beat
together the cream, sugar, cocoa
powder and vanilla until stiff peaks form; keep cold.
2. Place a few cubes of the angel
food cake in the bottom of 4
parfait glasses and drizzle with 1 teaspoon of
Framboise.
3. Top with a few tablespoons of
the chocolate cream, a few
tablespoons of raspberries, and grated chocolate.
4. Repeat to make 4 layers ending
with chocolate cream.
5. Garnish with a few
raspberries, grated chocolate, and almonds.
Chocolate Raspberry Martini
Serving size: 1
Ingredients
1 2/3 ounces Vodka
1/3 ounce Owl Creek Framboise
Hard-Shell or Semi-Sweet Chocolate
Instructions
Rim martini glass with Hard-Shell Chocolate or Real
Sweetened Chocolate (heated in a double broiler). Refrigerate glass for about 30 minutes. Put 5 fresh raspberries in the bottom of cocktail shaker; muddle. Add the vodka and Framboise. Shake and strain into the
chilled, chocolate rimmed martini glass. Garnish with whipped cream,
fresh raspberries and shaved chocolate.
Braised Endive With Framboise Serves: 6 Ingredients 1 lb small Belgian endives (trimmed, & quartered lengthwise) 5 Tbsp softened sweet butter 1/4 cup Framboise 1 dash white pepper 1 Tbsp fresh lemon juice (opt) Instructions Select Belgian endives that are tightly closed and
small. Preheat oven to 250F. In a
skillet, cook the endives in 3 tablespoons of the butter over low heat, turning
them to coat with the butter, for 10 minutes. Add 2 tablespoons of the
Framboise, the white pepper, and salt to taste. Simmer the mixture for 1 minute. Transfer the endives with a
slotted spoon to a serving dish and keep them warm in the oven. Add the remaining Framboise to the
skillet, simmer the pan juices, stirring, for 1 minute. Remove the skillet from the heat. Swirl
in the remaining 2 tablespoons butter, pour the sauce over the endives, and
sprinkle the endives with lemon juice if desired.
Turkey Framboise
Serves:
4
4 turkey breast fillets
4 dash salt and pepper
6 tbsp butter
4 tbsp Framboise
1 cup cream
2 tbsp seedless red raspberry jam
2/3 cup fresh raspberries
Season
turkey with salt and pepper to taste. Heat butter in skillet and sauté 4
minutes per side. Add Framboise; cook 2 minutes more. Remove turkey and keep
warm. Add cream and jam; cook until thickened about 5 minutes. Add raspberries
and heat through. Pour over turkey filets and serve immediately.
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