Sweeten summer with fresh raspberries

Raspberries are a bite-sized slice of summer.

The appeal of these berries is simple — they are sweet, nutritious and perfect for both eating out of hand or in a wide variety of cooked and baked goods.

Products made from raspberries can be featured in everything from entrees to desserts. They have long been featured in jellies, jams and pies since they are easy to freeze and preserve.

According to Greek mythology, red raspberries were discovered and loved by the Olympian gods on Mount Ida in northern Turkey. They were said to be white until Ida, the nursemaid to the infant Zeus, pricked her finger while picking them, staining them red.

There are many colors of raspberries in addition to the traditional red. There are black, golden, and purple raspberries, and they can generally be used interchangeably.

Often raspberries can substitute for strawberries in a recipe.

Raspberries are delicate and must be handled with care or they will bruise. Don’t wash them before refrigerating; wash them just before using. Expose them to water for as short a time as possible or they will absorb the water and become mushy.

When buying raspberries, choose those that are plump and slightly soft, have a good color and aroma. If they’re in a container, check the bottom to see if it is stained or leaking juice — signs the berries are overripe.

They will keep for a few days in the fridge or as long as a year when frozen.

To freeze, place the berries in a single layer on a baking sheet and place in the freezer. When the berries are frozen, place them in freezer bags or containers.

In general a pint of fresh raspberries is equal to 1-3/4 cups.

If you want to plant your own raspberry bushes, spring is the time. Canes should be planted after the last frost and spaced three to five feet apart.

When the berries are ready for picking, cover the bushes with netting to keep the birds from taking all the fruit.

To make a simple coulis to use in desserts, place berries in a bowl and crush them with a fork. Place the pureed raspberries in a sieve over a clean bowl and use the back of a spoon to force the berries into the bowl, leaving the seeds behind.

Sweeten with granulated or powdered sugar and, if desired, add a little lemon or orange juice to enhance the color.

Following are raspberry recipes from purewow.com.

 

purewow.com

 

Chocolate Raspberry Fool

 

For raspberry swirl:

12 ounces fresh or frozen raspberries

1/2 cup sugar

Pinch of fine sea salt

Pinch of cinnamon

1/2 vanilla bean, scraped, or 1-1/2 teaspoons vanilla extract

2 tablespoons cornstarch

For chocolate whipped cream:

1-3/4 cups heavy cream

1/4 cup sugar

Pinch of fine sea salt

1 teaspoon vanilla extract

6 ounces bittersweet or semisweet chocolate, finely chopped

Fresh raspberries, for serving, optional

Chocolate shavings, for serving, optional

 

For swirl, place raspberries in a medium saucepan. In a small bowl, whisk 1/4 cup sugar with salt, cinnamon and vanilla bean scrapings (not extract) to combine.

Add sugar mixture to raspberries and stir to combine. Heat over medium heat six to eight minutes, stirring occasionally, until the berries break down completely.

In the bowl the sugar was in, whisk remaining sugar with cornstarch. Add to raspberry mixture, whisking to incorporate. Add vanilla extract, if using, and continue to cook over medium-low heat, stirring constantly, until the mixture comes to a simmer and thickens noticeably. Set aside to cool.

For whipped cream, whip cream, sugar, salt and vanilla in the bowl of an electric mixer fitted with the whisk attachment on medium-high speed until the mixture reaches soft peaks.

Melt chocolate until it is fluid. Begin whipping cream again on medium-low speed and add chocolate in a slow, steady stream just until combined. The mixture should still appear soft and smooth, like whipped cream. If it begins to seize or firm up, fold in the remaining chocolate by hand.

Spoon whipped cream into four to six serving glasses, using about a third of the mixture. Spoon raspberry filling on top, using about half of it. Add another layer of whipped cream, using another third of the mixture, then top with the remaining raspberry filling. Finish with the remaining whipped cream. Garnish with fresh raspberries and chocolate shavings, if desired. Serve immediately, or refrigerate for as long as eight hours.

Makes four to six servings.

 

 

 

Spinach Berry Salad With Creamy Strawberry Poppyseed Dressing

 

For salad:

10 cups baby spinach leaves

1/2 cup strawberries, sliced

1/2 cup blueberries

1/2 cup raspberries

1/2 red onion, thinly sliced, then quartered

1 sweet apple, chopped or thinly sliced

1 kiwi, peeled, sliced and quartered, optional

For dressing:

5.3-ounce container strawberry yogurt

1/4 cup mayonnaise

2 tablespoons sour cream

2 tablespoons milk

3 tablespoons sugar

1 tablespoon apple cider vinegar

1 tablespoon poppyseeds

1 tablespoon sesame seeds

1/2 teaspoon dry minced onion flakes, optional

For garnishes:

1/2 cup caramelized, roasted and salted pistachios

1/3 cup feta cheese crumbles

 

Combine yogurt, mayonnaise, sour cream, milk, sugar and vinegar in a blender and blend until smooth. Add poppyseeds and sesame seeds and pulse until combined. For a tangier dressing, add more vinegar, for sweeter, add more sugar. Add additional milk to thin if desired. Store in the refrigerator.

To make the salad, combine spinach, strawberries, blueberries, raspberries, onion, apple and kiwi  in a large bowl and toss to combine. If serving entire salad immediately, drizzle with dressing and toss to coat.

If there might be leftovers, drizzle dressing on individual salad servings. Season with freshly ground salt and pepper to taste.

To make caramelized pistachios, combine 1/2 cup pistachios, 1/8 cup sugar and 1/2 tablespoon butter in a large nonstick skillet over medium heat. Cook for five to seven minutes, stirring constantly, until sugar melts into the butter and coats the nuts, turning the heat down as needed. Immediately transfer nuts to parchment paper and immediately separate using two forks or let the nuts harden together and break them apart with your fingers once cooled. Chop the nuts if desired.

 

 

Honey Raspberry Brie Crostini With Basil Oil

 

1 loaf ciabatta or any crusty bread, sliced

Olive oil

6 to 8 ounces brie, cut into wedges

1 to 2 cups fresh raspberries

Honey

Watercress or arugula

For basil oil:

1/3 cup olive oil

3/4 cup fresh basil

Zest and juice of 1 lemon

Kosher salt

Pepper

 

To make oil, combine ingredients in a blender and pulse until smooth. Taste, adjusting salt as needed. Set aside.

Place bread on a baking sheet and drizzle with olive oil on both sides. Sprinkle with salt. Bake in a 400-degree oven for five minutes, then flip the bread and add brie to each piece. Bake five more minutes.

Transfer bread to a serving board. Top with raspberries, drizzle with honey and basil oil. Top with watercress and serve.

 

 

Raspberry-Lime Champagne Punch

 

1/3 cup sugar

1/3 cup water

3/4 cup lime juice, preferably freshly squeezed

1/2 cup vodka

2 cups tonic water

2 cups raspberries

1 lime, sliced

1 bottle champagne or sparkling white wine

 

In a small pot, bring sugar and water to a boil over medium heat. Stir until sugar is dissolved to make simple syrup. Cool to room temperature.

In a large pitcher, stir simple syrup with lime juice, vodka and tonic water. Stir in the raspberries and lime slices.

Just before serving, add champagne. Serve chilled.

Makes eight servings.

 

 

Sourdough With Whipped Cottage Cheese and Raspberry Chia Jam

 

1 cup frozen raspberries

1 tablespoon chia seeds

2 teaspoons honey, preferably raw

1 teaspoon freshly squeezed lemon juice

Pinch of kosher salt

1 cup cultured cottage cheese

2 slices thick-cut sourdough or sprouted grain bread, lightly toasted

Finely grated lemon zest

 

In a small saucepan over medium-high heat, cook raspberries, stirring occasionally, until bubbling. Break up fruit with the back of a spoon. Stir in chia seeds, honey, lemon juice and salt. Remove from heat and cool completely.

Place cottage cheese in the bowl of a food processor or blender and blend two minutes, until smooth and creamy.

To serve, spread cottage cheese over each piece of toast, top with raspberry chia jam and sprinkle with lemon zest.

Makes four servings.

 

 

Slow-Cooker French Toast with Berries

 

1 loaf cubed challah bread

3/4 cup sliced strawberries

3/4 cup blueberries

3/4 cup raspberries

5 large eggs

1 cup whole milk

1/2 cup heavy cream

1/3 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

3 tablespoons unsalted butter

Whipped cream, optional

 

Grease the inside of a slow cooker with nonstick spray. Arrange challah bread, strawberries, blueberries and raspberries in the cooker.

In a large bowl, whisk eggs with milk, heavy cream, maple syrup, vanilla extract and cinnamon to combine. Pour mixture evenly over the bread.

Dot butter evenly over the bread. Cook on high for 90 to 120 minutes, until French toast is warm and cooked through. Serve immediately with a dollop of whipped cream, if desired.

Makes six servings.

 

 

Bite-Size Almond Raspberry Spoon Cakes

 

1/4 cup neutral oil such as vegetable or coconut oil

1/4 cup sugar

1 large egg white

3 tablespoons yogurt

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/3 cup flour

2/3 cup almond flour

1/2 teaspoon baking powder

Pinch of fine sea salt

20 to 25 raspberries

Confectioners’ sugar, as needed

 

Line a baking sheet with parchment paper and arrange 20 to 25 spoons on the sheet with at least 1/4 inch between them. Lightly grease the bowls of the spoons with nonstick spray.

In a medium bowl, whisk together oil, sugar, egg white, yogurt, vanilla extract and almond extract.

Add flour, almond flour, baking powder and salt and mix to combine. Use a spoon to scoop the batter into the bowls of the spoons, filling them about three-quarters full.

Press a raspberry into the center of the batter in each spoon. Bake in a 375-degree oven for 12 to 15 minutes, until cakes puff up around the raspberry and appear set. Cool completely. Garnish with confectioners’ sugar just before serving.

Makes 20 to 25 bites.

 

 

 

No-Bake Sheet Cake With Raspberry Compote

 

One 9-inch cake

9 graham crackers

4 tablespoons sugar

4 tablespoons unsalted butter, melted

16 ounces cream cheese

1-1/3 cups confectioners’ sugar

1 cup heavy cream

Zest of 1 lemon

1 teaspoon vanilla extract

2 cups raspberries

3 tablespoons sugar

 

In the bowl of a food processor, pulse graham crackers with 1 tablespoon sugar until finely ground. Add butter and pulse to combine. Press mixture evenly into the bottom of a nine-inch springform pan and freeze for 10 minutes.

Wipe out the bowl of the food processor, then process the cream cheese, confectioners’ sugar, cream, lemon zest and vanilla extract until smooth. Pour mixture into the crust and smooth into an even layer. Chill in the refrigerator two to three hours, until set.

Combine one cup raspberries with the remaining sugar in a small pot. Cook, stirring occasionally, until raspberries break down into a sauce. Remove sauce from the heat and stir in the remaining raspberries. Chill at least 30 minutes.

Serve cheesecake drizzled with the raspberry sauce.