raspberries on sale, what to do
Safeway has 3 6 ounce boxes for $5 again on Friday. Last week they were excellent, had with a little vanilla ice cream. How else would you serve them?
I live in a big berry growing area so I use them in everything! The standards are pies and turnovers but For non dessert ideas:
I love them in green salads with cheese and nuts. I like raspberry infused vodka or gin, and make raspberry vinaigrette. I also make raspberry mint drinks and cocktails.
Of course, raspberry purée makes any dessert better :)
It's hard to better them with cream or ice cream.
For me, the best won't be available until late summer/early autumn, but early fruits will find their way into summer pudding
There was a Chocolate Raspberry cake recipe on line. It looked divine. I printed off the recipe. I wish I could remember what site it was on. We've got raspberrys on sale and I'm going to give it a try in the next few days so if I like it, it will be something that I'll take to a party 4th of July weekend.
I remember my first experience with raspberry pie on a hilltop restaurant outside of Quebec in 1961. I was only nine but that pie (a la mode) still haunts me. Exquisite!! Give it a try.
Although I do think that raspberries are at their best with some cream or ice cream, I also know that sometimes it's hard to enough berries before they spoil, especially if they're very ripe to begin with.
I love this tart, although I agree with the comments to reduce the butter in the crust. I also liked it better the next day, I think, once the flavors mellowed and melded together a bit more.
someone on this site mentioned this but i have not tried it yet.
Prolonging the Life of Berries
ONE of summer’s great pleasures is eating berries of all kinds by the basketful. One of summer’s great frustrations is having baskets of berries go moldy overnight, or even by nightfall.
Over the years I’ve come up with various strategies for limiting my losses, but this summer I came across a surprising one, the most effective I’ve ever tried. Thermotherapy, it’s been called. A very hot fruit bath.
Fruits go moldy because mold spores are everywhere, readily germinate on the humid surfaces of actively respiring, moisture-exhaling fruits, and easily penetrate the smallest breach of their thin skins.
The first thing I do with a haul of berries, after eating my fill straight from the basket, is to unpack the rest and spread them out on kitchen or paper towels, so they’re not pressing against one another and trapping moisture.
If I want to keep them overnight or longer, I refrigerate them, because cold temperatures slow fruit metabolism and mold growth. I repack the berries as sparsely as possible, nest each basket in a second empty one to leave an air space at the bottom, and inflate and tie off a plastic produce bag around the baskets, so there’s room for the berries to breathe and the bag itself doesn’t cling to their surfaces.
Even with these precautions I’ve had baskets mold overnight in the refrigerator. So I followed up right away when I saw a reference in an agricultural journal on extending the shelf life of strawberries not with a chemical treatment or gamma irradiation, but with heat.
I gathered a dozen or so reports that hot-water treatments suppress mold growth on berries, grapes and stone fruits. The test temperatures ranged from 113 to 145 degrees, with exposure times of a few minutes at the lower temperatures, and 12 seconds at the highest.
I found it hard to believe that any part of a plant could tolerate 145-degree water. My finger in the same water would get a third-degree burn in less than 5 seconds, and eventually reach medium rare.
I bought pints of various berries, divided each batch into two samples, and heated one by immersing and swishing its plastic basket in a pot of hot water. I emptied the heated sample onto towels to cool down and dry. Then I repacked it, and encouraged both baskets to spoil by wrapping them airtight and letting them sweat on the kitchen counter. After 24 hours I counted the moldy berries in each basket.
The strawberries fared best when I heated them at 125 degrees for 30 seconds. In two samples from different sources, this treatment gave a total of 1 moldy berry out of 30, where the untreated baskets had 14. I also treated some bruised berries, including one with a moldy tip. After 24 hours none were moldy. The tip mold not only hadn’t spread, it had disappeared.
I tried the same treatment, 125 degrees for 30 seconds, on raspberries and blackberries, and got the same good results. There were many fewer moldy berries in the heated samples.
For thicker-skinned blueberries, a Canadian study recommended a 140-degree treatment for 30 seconds. I tested it twice, with samples of around 150 berries each time. That heat took the bloom off. It melted the natural wax that gives the berries their whitish cast, and left them midnight blue. It also cut the number of moldy berries from around 20 per sample to 2.
Research has also shown that exposure to hot air slows fruit spoilage. But hot air can take several hours, and I found it harder than hot water to apply precisely in the kitchen. I did spread some raspberries out on a sheet pan lined with towels, and put them in a 150-degree non-convection oven for 20 minutes. The berry bottoms got hotter than the tops, which were cooled by evaporation. Still, only 1 out of 48 heated berries became moldy, compared with 7 out of 52 in the unheated basket.
Why is it that delicate berries can survive heat high enough to kill mold and injure fingers? Probably because they have to do so in the field. One study of tomatoes found that intense sunlight raised their interiors to 122 degrees. Such heat hurts the quality of growing fruits, but I couldn’t taste much of an effect on briefly heated ripe fruits.
So if you find yourself plagued by quickly spoiling fruits, start giving them a brief hot bath before you spread them out or chill them. Thermotherapy can be healthy for all concerned.
muddle and make raspberry lemonade
raspberry simple syrup
raspberry ice cream or sorbet
monte christos, waffles, pancakes or crepes with raspberry syrup
A quick raspberry chia refridgerator jam (keeps about two weeks or freezes well) just use the ingredients and directions for the jam in this recipe using the raspberries instead- works great! I use the jam on yogurt, toast, whatever....
Stuff a dark chocolate chip into the middle of the fresh raspberries for a great dessert
Lightly mash the berries onto toast instead of jam
Use to make flavored vinegar or vodkas
One of my best childhood friends is a bigtime commercial raspberry farmer, so I've learned the drill.
You pretend you're a bear. You eat as many fresh as you can (basically in everything--salads, desserts, Mimosas, oatmeal, sundaes, rumbles, sautes, daubes, etc.). The list is endless, but the goal is to GORGE.
After that, you put up cooked and freezer jams, confits, jellies, and freeze bucketfuls on cookiesheets. An Easter ham or rack of lamb glazed in crystal-clear ruby jelly (and 10,000 slices of winter toast, pancakes, waffles, French Toast, hot custard and trifle, all slathered in jam) tides you over until next year. Repeat.
Little-known secret: Some *golden* raspberry varieties have even better flavor than most reds.
I've had people tell me the jars of this I gave them never made it on toast...they just ate it with a spoon.
Raspberry Cassis Jam
6 cups red raspberries
1/2 cup water
1 Tbl. Pomona calcium water
~3 cups sugar (or to taste)
1 Tbl. Pomona pectin powder
1/2 cup crème de cassis liqueur
1-1/2 Tbl. lemon juice
In a non-reactive pot, combine whole raspberries, water, and Pomona calcium water. Begin heating on medium-high heat. Stir occasionally, then frequently as the fruit gets hot.
In a small bowl, combine Pomona pectin powder with the sugar. Mix thoroughly. When the fruit boils, add the sugar-pectin mixture slowly and stir vigorously to dissolve. Stir for another minute or two.
Add the crème de cassis and lemon juice and bring the mixture back just to a boil. Remove from heat.
Ladle into sterile jars, leaving headspace of 1/4 inch. Cap each jar and finger-tighten lid ring.
Process the filled jars in a boiling water bath for 10 minutes. After processing let the jars cool undisturbed for 12 hours.
You could probably add cassis to a lot of different raspberry preserves recipes. If you have one you like without pectin, try it! I think I adapted this one to use the Pomona Pectin without any difficulties--but damned if I can remember what the original recipe used, or where I got it!
I had this problem last summer when I came home one day with 6 boxes of raspberries just for me. After I'd had my fill of them as dessert I started adding them to salads. The one that I remember standing out was simply a big bowl of couscous, raspberries, diced onions, basil and feta. Unfortunately I don't remember what dressing I used on it - something a bit tart to balance out the sweetness of the berries I'm sure.
I'm envious - I haven't had raspberries in years.
If you've got more than you can use, make a raspberry coulis, and freeze for later use (saving some out to pour over ice cream).
You could just freeze them on a cookie sheet, transfer to a ziplock once frozen or make a coulis and keep for future use.
I bake a pie, or a berry coffee cake, or scones or a raspberry cake with fresh raspberry frosting