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Recipes & Entertaining Ideas

Filtering by Tag: Raspberry

Triple Berry Flag Cake

Marc J. Sievers

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One of the things I love most about summer is that it comes with no shortage of opportunities to get together with family and friends al fresco. Another thing I love is being able to bring something delicious to share! Packed with strawberries, raspberries and blueberries, my Triple Berry Flag Cake embodies the very essence of summer. Beautiful berries are everywhere and this cake allows you to use all of the berries from your garden or that you picked up at the farmer’s market or farm stand. While it looks complicated, this dessert is simply a classic “sheet cake” made from my Lemon Pound Cake and bursting with fresh strawberries and blueberries baked inside, a crème fraiche-infused buttercream and finished with a festive (and easy!) step-by-step iconic decoration of fresh blueberries and raspberries on the outside that will impress your guests all season long!

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Triple Berry Flag Cake

Ingredients (serves 20-25 people)

Cake

  •  Flour – 3 cups, all-purpose, plus more for preparing the pan

  • Sea Salt – 1 teaspoon

  • Baking Powder – ½ teaspoon

  • Baking Soda – ½ teaspoon

  • Butter – 2 sticks, unsalted, at room temperature, plus more for preparing the pan

  • Sugar – 2 cups, granulated

  • Vanilla – 2 teaspoons, pure extract

  • Lemon – 2 large lemons, zested and juiced

  • Honey – ¼ cup, clover honey preferred

  • Eggs – 4 extra-large, at room temperature

  • Buttermilk – 1 cup, at room temperature

  • Blueberries – (1) half-pint

  • Strawberries – 1 pound, hulled, ¼-inch diced

Buttercream

  • Cream Cheese – 1 pound, at room temperature

  • Crème Fraiche – 8 ounces, at room temperature

  • Butter – 1 pound, unsalted, at room temperature

  • Sea Salt – ¾ teaspoon

  • Vanilla – ½ teaspoon, pure extract

  • Confectioners Sugar – 1 pound, sifted

Cake Decoration

  • Blueberries – (2) half-pints

  • Raspberries – (3) half-pints

Directions

Cake

  1. Preheat the oven to 350 degrees F.  Butter a half sheet pan.  Line the bottom of the pan with a piece of parchment paper.  Butter the top of the parchment paper.  Lightly dust the entire pan with flour.  Set aside.

  2.  In large bowl sift together the flour, salt, baking powder, and baking soda.  Set aside.

  3.  In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.

  4.  Turn the mixer to low speed and add the vanilla, lemon juice, lemon zest, honey, and the eggs one at a time, allowing each to fully incorporate.

  5.  Next, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture.

  6.  Scrape down the sides and bottom of the mixing bowl.  Gently fold in the berries.

  7.  Transfer the batter into the prepared pan.  Tap the pan on a flat surface to release as many air bubbles as possible.

  8.  Bake for 35 to 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

  9.  Remove the pan from the oven, allow the cake to cool in the pan for 10 minutes.  Then, turn the cake out onto a wire rack to cool completely.

Buttercream & Assembly

  1. In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, crème fraiche, butter, salt and vanilla.  Turn the mixer to low speed and gradually add the confectioner’s sugar.  Raise the speed to medium-low and mix until smooth.   

  2. Place the completely cooled cake onto a large serving platter or board. 

  3. Spread half of the icing on the top of the cooled sheet cake. Using a toothpick, outline the flag on the top of the cake. Fill the upper left third corner with blueberries. 

  4. Put the remaining buttercream in a pastry bag fitted with a large star tip and pipe two rows of white stripes.  Place 2 rows of raspberries below the piped row to create a red stripe. Alternate rows of buttercream and raspberries until the flag is completed. Pipe small stars on top of the blueberries.

Tip: If you are brining this cake to a party, after the cake has cooled completely on the wire rack, simply place it back into the sheet pan, decorate it and then transport it and serve directly from the sheet pan. This will ensure this show-stoping cake can be your signature summer pot-luck dessert all season long!

Trick: The sheet cake can be made up to two days in advance. Once the cake has cooled completely, wrap it tightly in plastic wrap and store it in the refrigerator.

Summer Tip: On a hot day you may have to periodically place the finished buttercream into the refrigerator for 5-10 minutes so it stays firm and easy to use while you decorate the cake.

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Watch: Sparkling Raspberry Sorbet

Marc J. Sievers

It is no secret I love to entertain at home!  From menu planning, to setting the table, or spending time in my kitchen, I will find any excuse to throw a soirée!  While I certainly have a few tricks up my sleeve to ensure my guests are always having a fabulous time, my #1 tip is to never make everything yourself.  I like to choose two or three different dishes to prepare, then rely on favorite store-bought brands, bakeries, and gourmet markets to round out my menu.  It’s the simplest way to ensure that I have fun at my own parties!

They say the dessert is what people always remember from any party.  A really good dessert is always something I like to pay special attention to.  Whether I am making it myself or heading to one of my neighborhood bakeries, I make sure to always have something that will WOW! everyone – myself included!  That is exactly what my Sparking Raspberry Sorbet will do at your next party—it will bring that perfect WOW! factor.  This particular dessert relies on simple components; really good Champagne, really good store-bought Raspberry Sorbet, and the most flavorful homemade Four Berry Sauce.

Besides being a perfectly elegant dessert for any occasion, it is one of the easiest desserts to assemble.  Once you make the Four Berry Sauce (which uses frozen berries and can be stored in the refrigerator), it all comes together in just a few minutes!  I love to serve this in a small coupe, small bowl, or even in a martini glass.  Bottoms (and spoons!) up!


Four Berry Sauce

Ingredients (makes 1 ½ cups)

  • Frozen Berry Medley – 1 pound (raspberries, strawberries, blackberries, & blueberries)

  • Raspberry Preserves – 2 tablespoons

  • Raspberry Liqueur – 1 tablespoon, Chambord preferred

  • Lemon Zest – 1 teaspoon

Directions

  1. In a small saucepan set over medium heat, add the frozen berries, preserves, liqueur, and lemon zest.

  2. Cook for 10-15 minutes, until the berries have released their juices and are very tender, stirring occasionally. Remove from heat.

  3. Place a fine mesh sieve over a glass bowl. Transfer the mixture into the sieve.

  4. Using the back of a wooden spoon press the mixture through the sieve.

  5. Cover tightly with plastic wrap and refrigerate until chilled.

To Serve: Layer this luscious berry sauce in a small coupe with a single scoop of raspberry sorbet and ¼ cup of very dry, chilled Champagne.  It is a perfect dessert for a grown-up celebration, very elegant presentation, and just an all around fabulous surprise for your guests.  

Tip: If you don’t have raspberry preserves, you can substitute strawberry, blueberry, or blackberry.  The pectin in the preserves is what will thicken the berry sauce slightly.

Order a signed copy of my cookbook Entertaining with Love!

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Raspberry Basil Cooler

Marc J. Sievers

The basil and raspberries at my local farmers market this morning looked too incredibly delicious to pass up!  Knowing that I had vodka, rum, Prosecco, and sparkling water at home, the idea of making a refreshing cocktail was the first to come to mind.  Typically, I only order mixed cocktails when I am out on the town—the ones I usually order are tedious with a drop of this, a splash of that, and don’t forget the twist!

At home, I try to create cocktails that I can shake-shake-shake in under two minutes, and that are not overly sweet.  I especially like to use fresh ingredients whenever possible and not rely on flavorings or other artificial ingredients (just more I have to have on hand, taking up space in my cabinet for that once-a-year use).

My Raspberry Basil Cooler is a drink you can interchange with whatever you have in your cabinet; vodka OR rum, lime OR lemon, Prosecco OR sparkling water, which makes it a flexible and easy go-to cocktail to entertain with since your guests can swap out whatever they would like. 

This refreshing drink is also fabulous without the use of spirits for a non-alcoholic variation.  Just substitute sparkling water for the rum and Prosecco and you’ll have a delicious “mocktail”! 

It’s cocktail time!


Raspberry Basil Cooler 

Ingredients (makes 1 cocktail, expand as needed)

  • White Rum – ¼ cup

  • Lime Juice – Half of a small lime

  • Extra Fine Sugar – 1 teaspoon

  • Basil – 5 small leaves, fresh

  • Raspberries – 8 whole berries

  • Prosecco – For finishing

Directions

  1. Place the raspberries, basil, lime juice, and sugar into a sturdy glass. Use a muddler or handle of a wooden spoon to smash the ingredients until the berries are broken up.

  2. Add the rum and stir for 20 seconds.

  3. Fill your desired serving glass with ice, pour the rum mixture over the ice, and top off the glass with Prosecco.

  4. Gently stir, taste, and toast!

Note:  This is a rustic cocktail that derives its natural flavor from the muddled berries and basil.  This includes the seeds, which remain in the glass as a pulp.  This is normal, and delicious to eat!

Order a signed copy of my cookbook Entertaining with Love!

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