Best Coulis Recipes

Best Coulis Recipes

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Top Rated Coulis Recipes

Grilling your chicken wings gives takes this favorite piece of poultry to a whole new level, and the plum coulis makes the best of summertime fruits.This recipe is courtesy of the National Chicken Council.


We pump up the strawberry flavor in this shortcake by stirring in fresh and freeze-dried berries into the sweet biscuit dough and the tangy whipped Greek yogurt.Recipe courtesy of Bake from Scratch


Easy Strawberry Coulis Recipe (Video)

Published: Jan 20, 2020 · Modified: Aug 24, 2020 by A Baking Journey · This post may contain affiliate links.

This Strawberry Coulis - aka Strawberry Sauce - is a delicious sweet sauce to pour over your favourite cakes and desserts or to use as a breakfast topping. Made with 3 ingredients only and low in sugar, it is a great sauce to keep in the fridge at all time!

Raspberry Sauce (Coulis)

This sauce is both tart and sweet, just like raspberries are. It’s easily made from fresh raspberries, or you can use frozen if you can’t find fresh. It’s a nice change to top slices of pound cake or cheese cake, or even ice cream. Once you see how easy it is to make this, you will find yourself looking for more ways to use it.

I used it recently to top off my daughter’s lemon poppy seed cake for her birthday. The two flavours went really nicely together, and the red of the fresh raspberry garnish looked really pretty against the yellow of the cake.

Be careful how much sauce you use on the cut pieces though, as we really poured on the sauce, and then found that the raspberry flavour overwhelmed the lemon flavour. So the key would be to stop at one spoonful of sauce instead of drowning it. There wasn’t much sauce left by the time we got to the last piece, but there was enough to give a little hint of raspberry to liven up the lemon. It definitely was a hit with my daughter. It was a nice change too, having a light, tart fruity flavour to chase away the after-Christmas blues.

Here is how you make a fresh tasting, deep red raspberry sauce:

I used two packages (6 ounce each) of fresh raspberries. Dump them into a colander and give them a good rinse with cold running water. Then shake the excess water from the berries, and pick out any stems or leaves that you see.

I picked out 12 nice berries to garnish the cake, and set them aside. The others were dumped into a small bowl along with the 1/4 cup sugar, 2 Tbsp water and 1 Tbsp lemon juice. Then I popped the bowl into the microwave for one minute, stirring it after each 30 seconds. By the second 30 seconds, the berries were starting to fall apart and boil a bit. That’s just perfect! What you are doing is heated them just enough to kill any bacteria that might have been on them, but not enough to take away their fresh flavour.

Using a hand-held immersion blender, blend well to separate the seeds from the fruit. You could also do this in a food processer or blender, but then you have to be very careful not to break up the seeds. I like the immersion blender because it doesn’t break the seeds apart. If the seeds break apart, they won’t be large enough to be taken out by the sieve, and the sauce will be gritty.

Next, you will take the seeds out by setting a fine mesh sieve on top of a clean bowl, and push the raspberry puree through using a flexible spatula. This takes longer than you would think. Use the largest sieve you have, and the mesh should be fine enough to prevent the seeds from going through, but not so fine that nothing but the juice goes through. You want the fruit to pass through, but not the seeds. I started out with this fine sieve you see here, doing about a quarter of the sauce at a time. Then after 10 minutes, I switched to a larger sieve. Enough of that!

Taste the finished product. If it is too tart, you can either add a bit more sugar, or, what I like to do is to add one or two heaping teaspoons of seedless raspberry jam. Stir it in well to melt the jam. This adds both sweetness and thickness, and I like the way it finishes the sauce. But if you are a purist, then you can leave it out and still have a very nice sauce.

Cover the sauce and keep it in the fridge. It should keep well for at least a couple of weeks. To serve, drizzle over individual slices of cake or ice cream just before serving. Use fresh whole raspberries for garnish if desired.


To begin making the Strawberry Compote Recipe, we will first core and quarter the strawberries for the compote

To make the compote, In a small shallow saucepan, toss in the quartered strawberries, along with 1/2 cup of sugar and juice from one lemon. With the heat on medium, keep stirring the mixture continuously until the sugar melts.

Continue to Cook the strawberries until it is tender and the compote has thickened.

You will notice that towards the cooking process, the mixture begins to bubble and the syrup is thickened, once done, allow this mixture to cool completely.

Chill the Strawberry Compote in the refrigerator before using it for your desired Dessert.

Flourless Dark Chocolate Cake

Preheat oven to 375 degrees F. Butter an 8-inch springform pan and place a round of parchment paper on the bottom and butter the paper.

For the cake, combine the chocolate and butter in a small saucepan. Melt over low heat, stirring constantly. Remove from the heat and stir in sugar. Let cool slightly.

Whisk in the eggs, one at a time, combining thoroughly between additions. Whisk in the vanilla and sift the cocoa powder into the mixture, whisking to combine. Pour into the prepared pan and bake in the center of the oven for 25 minutes or until the top has set.

Cool in pan for 5 minutes, then run a knife around the edge and gently turn onto a serving platter. Gently remove the parchment. Let cool for at least an hour before serving. Dust with cocoa powder if desired.

For the coulis, combine the sugar, water, and raspberries in a medium saucepan over medium heat, stirring frequently, for 5 minutes or until all of the sugar has dissolved.

Puree the berry mixture and lemon juice in a blender until smooth. Strain through a fine-mesh strainer to remove the seeds.

To serve, drizzle the plate with raspberry coulis and place a slice of cake on top. Serve with fresh raspberries and a dollop of fresh whipped cream (if desired).

MAKE AHEAD: The cake can be made 1 to 2 days ahead and kept, tightly wrapped, at room temperature. The sauce can be kept in a sealed container in the refrigerator for 4-5 days.


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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2021, I’ll still participate, but the two daughters are going to do more posting from here on out.

We participate in an amazon program that rewards a little tiny $ something (pennies, really) if you purchase any books recommended (below), or buy products occasionally mentioned on the blog with an amazon link.


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Brit Bennett has written quite a book, The Vanishing Half: A Novel. It’s a novel, yet I’m sure there are such real-life situations. Twin girls are born to a young woman in the South. Into a town (that probably doesn’t exist) that prides itself on being light-skinned blacks. The father was very dark, but he plays no part, really, in this story. Growing up, the girls leave home at 18 to find their way in New Orleans. Suddenly, one twin disappears (her clothes and suitcase all gone in the wink of an eye). Her twin left behind has no idea what’s happened to her. As the story reveals, with divided paths, one twin continues her life as a black woman, and the other twin, the one who left, is able to pass as a white woman. She marries well, has a daughter. Well, let’s just say that there are lots of wicked webs woven throughout the story, starting from the girls’ mother who never wants to speak again of her lost daughter. But you know where this is going, don’t you? Things are found out. The author does a great job of weaving the story apart and then back together.

What a book. The Only Woman in the Room: A Novel by Marie Benedict. A novelized biography of Hedy Lamarr, the famous actress. She was a brilliant mind, and a beautiful woman. It tells the story of her coming of age, how she navigated the world of acting back in that time period (she was Austrian, and Hitler was in power). The writing was very well done – to tell Hedy’s story with detail and poignancy. Eventually Hedy made it to the U.S. and her life story changed, but still had its difficulties. I loved the book, beginning to end. She should have become an engineer as she invented several war related bomb tools. Very much worth reading.

Also read The Secret of the Chateau: Gripping and heartbreaking historical fiction with a mystery at its heart by Kathleen McGurl. There are two stories here. The historical part is just prior to and up to the French Revolution, when aristocrats were chased and killed, guillotined in many cases. There is a young couple (part of the royal court) who escape to a remote small castle owned by his family, located on the edge of France and Italy, hoping to wait out the revolution and hoping the villagers love and care about them. Then jump to current day as a small English group of close friends decide to retire somewhere on the continent, and settle on a small abandoned castle in the remote hills of France along the Italian border. Got the picture? The historian in the group is quite interested in the history of the home, and clues are revealed (in the tower) that lead her and the group on a quest to discover what happened to the couple who used to live there. There was a fire once upon a time. There’s an pesky ghost. There’s also a very old child’s doll/playhouse on the grounds. Plus there’s a small graveyard. It is VERY intriguing. Very interesting. I love historical novels like this, and this one in particular does have quite a mystery involved, too.

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Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

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A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

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The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Rather than straining away the pulp from the liquid, I prefer to blend them together . It should coat the back of a spoon. This creates the perfect consistency for a smooth, slightly thick sauce &ndash perfect for drizzling over desserts.

  1. Combine all the ingredients in a saucepan and bring to a boil, stirring occasionally.
  2. Turn the heat down to the lowest setting and simmer (uncovered) for 10 minutes.
  3. Turn off the heat and blend to a smooth sauce (coats the back of a spoon).

Pro tip: This recipe can also be prepared in advance.

This strawberry sauce is perfect on vanilla ice cream.

  • 2 cups strawberries (fresh or frozen)
  • 1/2 cup sugar (these strawberries were out of season and not so sweet so they needed plenty of sugar)
  • 1/2 cup of water

Use the same instructions that are shown above for the mixed berry coulis recipe.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Recipe Summary

  • 2 medium red bell peppers, cut into 2-inch pieces
  • 2 garlic cloves, peeled
  • 1/2 small red onion, coarsely chopped
  • 1 small jalapeño, seeded and coarsely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon kosher salt
  • 1 pound skinless cod fillets
  • Salt and freshly ground pepper
  • 1/2 pound lump crabmeat, picked over
  • 1 1/2 cups fresh bread crumbs
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced celery
  • 2 tablespoons minced scallions
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 cup plain dry bread crumbs
  • 1/4 cup plus 2 tablespoons olive oil
  • Lemon wedges, for serving

Preheat the oven to 400°. Combine all of the ingredients in a medium nonreactive roasting pan and cover tightly with foil. Bake for about 40 minutes, or until the vegetables are tender. Transfer the vegetables and any accumulated juices to a blender or food processor and puree the vegetable mixture until smooth. Leave the oven on.

Season the cod fillets with salt and pepper and arrange them on a lightly oiled nonstick baking sheet. Bake for about 10 minutes, or until the flesh flakes easily. Let cool.

Flake the cod into a large bowl and add the crabmeat, fresh bread crumbs, red bell pepper, celery, scallions, lemon juice, mustard and 2 tablespoons of the parsley. Season with salt and pepper.

On a plate, toss the dry bread crumbs with the remaining 1 tablespoon of parsley and season with salt and pepper. Divide the cod and crab mixture into 12 parts and shape each into a 1-inch-thick cake. Coat each cake well with the seasoned bread crumbs.

Rewarm the coulis in a nonreactive saucepan. Heat 2 tablespoons of the olive oil in a large nonstick skillet. Add 4 of the cod and crab cakes and cook over moderately high heat until golden and crisp on the bottom, about 3 minutes. Gently turn the cakes and cook until golden on the other side, 2 to 3 minutes longer. Transfer to a platter and keep warm in a low oven. Fry the remaining cakes in 2 more batches, using 2 tablespoons of oil for each batch.

Spoon the red pepper coulis onto 6 large plates. Set 2 cod and crab cakes on each plate and serve with lemon wedges.