RASPBERRIES ARE IN MY TOP THREE AS FAR AS FRUIT GOES.
We always had raspberry bushes in our garden when I was a kid and it was such a treat picking them on a hot summer day, although an awful lot never made it to the dinner table!
Like a lot of other produce, raspberries are now available almost year-round, but I think the most flavourful berries come from our local crop from June through late August.
Here are three not-so-ordinary ways to take advantage of their short season.
RASPBERRY LEMONADE
A perfect thirst-quencher on a hot day - pretty in pink. Add a splash of vodka for the "adults-only" version.
1 cup sugar
1 cup water
¾ cup fresh raspberries
1 cup fresh lemon juice (about
8 large lemons) Roll lemons vigorously on a countertop before juicing - you'll get a lot more juice.
4-6 cups cold water
In a small saucepan combine sugar and one cup water. Heat on medium heat until sugar is completely dissolved, swirling the pan occasionally. Don't stir or sugar crystals will form.
Let cool. (This is "simple syrup" - the base for many cocktails).
Puree the raspberries in a food processor or blender; push the puree through a fine sieve to separate the seeds from the pulp and juice; discard seeds and solids left in sieve. Combine the cooled syrup, raspberry puree and lemon juice in a large pitcher. Add cold water until the lemonade is to your taste for sweetness. Serve over ice garnished with whole fresh raspberries.
SALAD WITH BAKED GOAT CHEESE AND RASPBERRY VINAIGRETTE
1 cup fine breadcrumbs Freshly ground black pepper
1 Tbsp grated parmesan cheese
½ lb goat cheese (a firm type that won't disintegrate when cooked), well chilled and sliced into ½" rounds
2 Tbsp olive oil
2 cups mixed baby salad greens (mesclun)
½ cup fresh raspberries
½ cup toasted pecan halves
Raspberry Vinaigrette:
½ pint raspberries
2 tsp Dijon mustard
1 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste
Preheat oven to 400F. Combine breadcrumbs, pepper and parmesan cheese in a shallow bowl. Dip chilled cheese rounds into olive oil, then dredge in crumb mixture to coat. Place cheese on a lightly oiled baking sheet.
Chill for 10 minutes. Bake for about five minutes until lightly browned and starting to bubble.
Meanwhile, place all dressing ingredients except salt and pepper in a blender and puree until smooth. Strain dressing through a fine sieve to remove seeds; discard seeds and solids in sieve. Season dressing to taste with salt and pepper. Toss salad greens with dressing (reserve a bit of dressing to drizzle over top of cheese) and divide among four plates. Top each serving with cheese rounds, raspberries and pecans and drizzle with reserved dressing.
RASPBERRY LEMON TRIFLE
If you use store-bought cake and lemon curd this is a really quick dessert - be sure to chill assembled trifles for an hour or so to allow the flavours to meld.
½ of a 10" angel food cake (purchased or made from a mix)
1-1/2 cups whipping cream
¼ cup icing sugar
¾ cup lemon curd (purchased or homemade)
2 Tbsp fresh lemon juice
1 tsp grated lemon zest
2 cups fresh raspberries
1 Tbsp granulated sugar
Using a serrated knife, cut the angel food cake into ¾inch cubes and set aside. Whip cream and icing sugar until soft peaks form. Stir lemon juice and zest into lemon curd. Note: if you're using homemade lemon curd you won't need to add the lemon zest. In a small bowl toss the raspberries with the granulated sugar; slightly crush the berries so they release some juice.
To assemble trifles, layer cake cubes, raspberries, lemon curd and whipping cream (in that order) into six large glass goblets or parfait glasses. Garnish with whole raspberries.
