Perfect Little Jewels - Raspberries and Strawberries

Raspberries one of my husband and my favorite delicious berries to eat.  If you have your own space it's a must to grow some.  When Jerry and I had our small farm in WA there was a bountiful harvest of raspberries already growing when we purchased the property.  In the summer when breakfast was ready I would go out to the raspberries with the sun shining upon them and pick a bowl of beautiful red berries to make into smoothies, pancakes, muffins or just eating them on their own.  Makes me smile just thinking about it.  It really is sheer pleasure standing outside barefoot in the lush green grass in your P.J.'s picking and wolfing down sweet ripe juicy raspberries right in your own garden.  We also planted a couple varieties of strawberries; alpine and everbearing.  The alpine were small jewel-like strawberries that offer a special delicacy you can enjoy every summer. To me their flavor combines the essence of strawberries, roses and pineapples. Also known by their romantic French name, Fraises des Bois, these charming perennial plants yield continuous harvests of tiny, 3/4 inch berries with an intensely concentrated flavor with a sweet fragrant smell.  The everbearing strawberries are the perfect non-stop producing juicy red berry that goes from June clear into fall with an abundance of lovely ruby red berries.  I can tell you one thing, the deer loved those berries to dine on as much as we did.

Raspberries are very delicate and therefore you want to look for berries that are dry and firm.  If the fruit is moist it will be soft and possibly contain levels of mildew.  Do not wash your berries until you plan on eating them.  Did you know the red raspberry originated from Asia and this bit of information was discovered in Roman records dating back to the 4th century AD.  However, the black raspberry is grown only in North America and was not grown until the 19th century.  Raspberries are the super fruit, they are very healthy and low in calories.  Raspberries, as well as strawberries are a member of the rose family. One fact I found interesting and didn't know is there are approximately 200 different species of raspberries, mmmmm I want to try everyone of them.  While most berries are red or black they also come in yellow and purple.  You should try and pick the fruit in the early morning hours when the raspberries are cool and firm.  Raspberries usually last only about two or three days in the refrigerator, so if you have a large amount of them think about freezing them or making into perfect delicious jam.

To read more about Strawberries - check out my archives for April 25, 2011 called "Strawberries - Red Luscious and Sweet".

I hope you enjoy the recipes listed below.

"One must ask children and birds how strawberries and cherries taste." 

- Johann Wolfgane von Goethe

Tropical Strawberry Pina Colada - just imagine sunny day, a big colorful beach umbrella, beautiful blue waves, laying on a sandy beach in your bikini drinking this delicious beverage, ahhhh.  Did you know the Pina Colada was invented in 1954?  The first one I ever consumed was in Waikiki Beach in 1974 at a beach front bar and it almost knocked me off my chair.  First time to Hawaii too.  I think the bartender my friend and I were flirting with gave us way more alcohol then originally called for.  Well, I could say flirting has it's advantages, but in this case not so much.

1 cup fresh strawberries, chopped

1 cup fresh pineapple juice

3 oz. golden rum

1/4 cup coconut cream (I like Coco Lopez)

crushed ice

Fresh whole strawberries, garnish

Fresh pineapple wedges, garnish

Cocktail umbrellas, too corny, ah go ahead you're on fake vacation

Fresh mint, garnish

Into a blender, add berries, pineapple juice, rum, coconut cream and ice, blending to smooth and thick.  Pour into a tropical cocktail glass and garnish away.

Thirst-Quenching Summertime Raspberry Cooler

4 (10 oz.) bags frozen raspberries, thawed and undrained

1 (6 oz.) can frozen lemonade concentrate, thawed

1 (2 liter) bottle ginger ale, chilled

Crushed ice

Fresh lemon slices (garnish)

Fresh mint (garnish)

Into a large saute pan, add raspberries and cook over medium low for about 10 minutes stirring frequently; cool slightly and push through a strainer into a large bowl with a wooden spoon to remove seeds.  Refrigerate juice for about 3 hours. Into a large pitcher add raspberry juice and lemonade concentrate.  Stir in ginger ale.  Add crushed ice to glasses and pour over cooler, garnish with mint leaf and thin slice of lemon.  Note:  if desired you can add your favorite alcohol to this beverage

Raspberry Lemon Muffins - can't beat this combo

3 Tbl. vegetable oil

1/2 cup Greek yogurt, plain

1 Tbl. fresh lemon juice

1 tsp. fresh lemon zest

1 tsp. lemon extract

2 egg whites

1 1/2 cups all purpose flour

3/4 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1 cup fresh raspberries

Sanding sugar for topping

Preheat oven to 400 degrees.  Line muffins tin with paper liners.  Into a large bowl whisk the yogurt, oil, lemon juice, whites and extract.  Into another bowl whisk the flour, sugar, baking powder, salt and zest.  Incorporate the wet ingredients into the dry and mix to just combine.  Dust the berries with a small amount of flour and toss to combine, then gently fold in the berries into batter.  Spoon about 3/4 full into muffin cups and sprinkle on sanding sugar.  Bake about 15 to 18 minutes or until top springs back when gently touched.  Cool on wire rack.

Sweet Strawberry Scones

2 cups all purpose flour

1/3 cup sugar

2 1/4 tsp. baking powder

1 tsp. fresh lemon zest

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 cup cold butter, cut into cubes

2/3 cup half and half

1/2 cup fresh strawberries, rough chopped

1 egg, lightly beaten

Whipping cream, for topping

Sanding sugar, for topping

Into a large bowl combine flour, sugar, baking powder, zest, salt and cinnamon.  Cut in butter with pastry cutter or forks until mixture resembles coarse crumbs.  Stir in cream to moisten.  Turn dough out onto lightly floured work surface and knead about six times  Gently knead in berries and pat into an 8-inch circle, brush with egg and with a sharp knife cut into wedges.  Place onto a greased baking sheet, brush with cream and sprinkle on sanding sugar.  Bake for about 8 to 12 minutes or until golden brown, remove to cooling rack and serve warm with a hot cup of coffee.  Maybe some fresh strawberry jam and a dollop of freshly whipped cream, works for me!

Refreshing Strawberry Spinach Salad

1 (12 oz.) package baby spinach, rinsed in cold water and dried

Goat cheese, large crumbles

1 cup hazelnuts, lightly toasted

1 small basket strawberries, rinsed and sliced

1/2 small red onion, thinly julienned

Dressing

3 Tbl. balsamic vinegar

1 tsp. Dijon

1 Tbl. honey

1/4 cup canola oil

salt and freshly ground black pepper

5 large ruby red strawberries, pureed

Dressing; into a jar with lid add vinegar, Dijon, 1 Tbl. honey, oil, salt, pepper and pureed berries shake well to combine, taste and adjust flavorings.    Into a large bowl add spinach then pour over some dressing and toss to combine, pour onto serving platter.  Add fresh berries, nuts, onion, cheese and more dressing.  Note:  you can also add slices of poached or grilled chicken breast.

Wild Raspberries (Author unknown)

A bee came buzzing by and told me to follow 
He said, "Just look at all these berries, theres more than you can swallow."

Raspberries, so swollen and ripe like picking candy, off the vine

Buckets and buckets full I’m so glad they’re mine.

I keep picking and picking and easily off they slide

I can never get enough over my lips, they glide

My ruby red mouth will be stained for days

The way my teeth hide the seeds, I’m totally amazed!

Oh raspberry you’re beautiful red nectar of the season

I think you know… You give life a reason!

Perfect Grilled Cheese with Havarti and Strawberries

8 thick cut slices of crusty sourdough bread (something like you might find in San Francisco) makes me happy just thinking about biting into a piece of this

1/2 package cream cheese, soft

Dijon

1 large avocado, peeled, pitted and sliced

16 slices thick cut smoked bacon

1/4 cup strawberry preserves (good quality) homemade is best and I use my freezer jam that I make

8 ruby red strawberries, thinly sliced

16 slices Havarti cheese

Butter, soft

Place the bacon slices onto a baking tray atop a baking rack and place into 400 degree oven for about 20/30 minutes or until browned and crisp.  Remove and place on to paper towels. Into a bowl blend the cream cheese with some Dijon (to your taste). Lay the bread down on work surface and on all slices of bread, spread some Dijon/cream cheese mixture.  On 4 slices of the bread spread strawberry preserves, then layer on avocados, slices of strawberries, bacon and 4 slices cheese on each sandwich.  Place the other four pieces of bread on top.  Butter one side with butter.  Heat your large saute pan and add bread into pan butter side down, then butter the remaining sides.  I don't like to have the heat too high, just enough to gently melt the cheese and brown the bread, when bottom are golden brown, flip over and continue cooking.  We all know how to make a grilled cheese, so go for it.  Remove and slice on diagonals and dig in to that gooey goodness.  Serve with a small tossed garden salad or fresh fruit salad.  

Pork Chops with Strawberry Glaze

4 thick center cut chops

Marinade

1/2 cup strawberry jam (good quality)

1 cup pomegranate balsamic vinegar

2 chipotle in adobo peppers

Glaze

1/2 cup strawberry jam

2 Tbl. honey

Garnish; fresh whole strawberries and sprigs of fresh parsley

Marinade; place the jam, vinegar and adobo peppers into a blender and whirl to combine to smooth consistency.  Place chops into a baking dish and pour over marinade, turning to combine, cover and refrigerate about 4 to 6 hours.  Glaze; into a bowl whisk the jam and honey.  Remove chops from baking dish and brush with glaze on both sides.   Preheat oven to 375 degrees and into a oven proof saute pan add a good drizzle of oil. Add chops and sear on both sides.  Place chops in oven and cook about 15 minutes or depending on thickness and desired doneness.  Remove and place on serving platter garnish with fresh berries and sprigs of fresh parsley.  Serve with creamy mashed potatoes and grilled asparagus.  Wine paring; Chardonnay, Gewürztraminer or Pinot

Baked Ham with Raspberry Glaze

1 (10 lb.) bone in fully cooked spiral cut ham

1/2 cup cold water

1 (10 oz.) jar raspberry preserves (good quality)

1/3 cup Dijon

2 Tbl. honey

2 garlic cloves, finely minced

Fresh raspberries, garnish

Preheat oven to 325 degrees.  Place ham into a large roasting pan and pour in 1/2 cup water, cover tightly with foil and bake about 2 1/2 hours.  Into a small saute pan, add a drizzle of oil then add garlic and saute until soft.  Into a bowl combine preserves, mustard, cooked garlic and honey.  Remove ham from oven after 2 1/2 hours and turn heat to 400 degrees.  Remove all but 1/2 cup liquid from pan and with a pastry brush, brush glaze evenly over ham and return to oven uncovered baking another 40 minutes, continually brushing with extra glaze.  Remove from oven and let rest about 10 minutes before serving.    Place ham onto a pretty serving platter and scatter over fresh raspberries.  Serve with scalloped potatoes, a tossed garden salad and whole roasted carrots.

Strawberry Salsa - great on grilled chicken, pork or halibut (especially love on halibut)

4 cups fresh ruby red strawberries, rinsed in cold water, patted dry and diced

1 large avocado, peeled, pitted and diced (spritz with fresh lime juice)

3 scallions, thinly sliced on diagonal including green part

1/2 cup white onion, finely diced

1 jalapeno, seeded and finely minced

1/2 cup fresh cilantro, chopped

1 lime zested

1 or 2 limes juiced (depending on size)

salt and freshly ground black pepper

Place all ingredients into a glass bowl and gently toss to combine, cover and refrigerate.

Raspberry Chicken - I used to make a similar dish at a restaurant I was a chef at

4 chicken breasts, boneless and skinless

olive oil

salt and freshly ground black pepper

1 shallot, finely minced

1/4 cup raspberry vinegar

1/4 cup chicken stock

1/4 cup heavy whipping cream

1 Tbl. creme de cassis

20 fresh raspberries

Fresh parsley, rough chopped, garnish

Rinse the chicken in cold water and pat dry.  Place breasts between plastic wrap and pound just slightly.  Season with salt and pepper.  Into a large saute pan, add olive oil and the chicken.  Cook until nicely browned on each side and remove from skillet to plate covering with foil.  Add the shallot and saute to soften.  Add vinegar and raise heat to high reducing and stirring until syrupy.  Whisk in the stock, creme de cassis and cream on simmer for about 1 minute.  Return breasts to pan along with any juices collected on plate and spoon sauce over chicken cooking about 5 minutes.  Remove breasts to serving platter.  Simmer the sauce until reduces slightly and thickened, add fresh berries and cook about 1 more minute.  Pour sauce over chicken and garnish with parsley.  

Chicken Salad with Strawberries and Raspberries

1 head Romaine hearts, rinsed, spun dry and chopped

1/2 head Iceberg lettuce, rinsed, spun dry and chopped

2 large handfuls baby spinach, rinsed, spun dry

1/2 cup fresh parsley, rough chopped

3 cups roasted chicken breasts, sliced

1 small basket ruby red strawberries, rinsed and patted dry, sliced

1 cup fresh raspberries, rinsed and patted dry

1 1/2 cups Feta cheese, large crumbles

3 celery stalks, sliced on diagonal

2 scallions, sliced on diagonal including green part

salt and freshly ground black pepper

Croutons, homemade

1 cup pecans, lightly toasted

Dressing

1/3 cup canola oil

3 Tbl. honey

3 Tbl. raspberry vinegar

3 Tbl. sour cream

2 tsp. Dijon

1/2 cup fresh raspberries

salt and freshly ground black pepper

Dressing;  into a blender add ingredients and whirl to blend, taste and adjust flavorings, season with salt and pepper.  Salad;  into a large bowl add lettuces, spinach and parsley, pour over some dressing and toss to combine. Pile onto a serving platter and arrange remaining ingredients on top, drizzle with more dressing and top with croutons.

Strawberry Shortcake Biscuits with Macerated Berries

Biscuits
2 1/4 cups all purpose flour
1 Tbl. baking powder
1/4 cup sugar
1/4 tsp. salt
6 Tbl. butter, cold and cut into pieces
1 cup fresh strawberries, rinsed in cold water, patter dry and chopped
1 cup heavy whipping cream
Macerated Berries
2 1/2 lbs. fresh ruby red strawberries, rinsed and thick sliced
3 Tbl. white balsamic vinegar
1/2 cup sugar
1 tsp. vanilla paste
Whipping Cream
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
2 tsp. pure vanilla extract
Fresh mint sprigs (garnish)

Berries; add berry ingredients to a large bowl and stir to combine.  Cover and refrigerate about 5 hours, stirring occasionally.   Biscuits; preheat oven to 425 degrees. Line a large baking sheet with parchment.  Into a bowl whisk the flour, baking powder, sugar and salt.  With a pastry cutter cut in the butter to small crumbs.  Gently stir in the berries and then the cream.  Gently knead a couple of times, but don't overwork.  Flour your work surface and add dough.  Roll dough out to about 1-inch thickness and cut with a 2-inch cutter.  Place biscuits onto prepared baking sheet.  Continue cutting remaining dough or any extra scraps of dough.  Bake for about 12 to 15 minutes, remove to cool for a minute then transfer to cooling rack to cool.  Whipping cream;  into a bowl of electric mixer whip cream to almost stiff peaks, add sugar and vanilla beating a couple more minutes.  To serve; with a sharp serrated knife slice biscuits in half and place onto individual serving dishes.  Stir berries and top each biscuit with some of the berry mixture, including juices.  Top with pillowy dollops of whipped cream, garnish with mint.

Fresh Raspberry Lattice Crust Pie

Crust

4 1/2 cups all purpose flour

1 1/2 cups cold shortening, cut into pieces

2 tsp. salt

2 Tbl. sugar

6 oz. cold water

Filling

4 1/2 cups fresh raspberries

1 lemon, juiced

1/3 cup cornstarch

1 cup sugar

1 tsp. pure vanilla extract

1 egg yolk, beaten with 1 Tbl. water

Dough; into a bowl mix flour, salt and sugar.  With a pastry blender mix in the cold shortening and work together so the mixture looks like coarse meal.  Add the water and mix dough, flatten slightly and place in plastic wrap in refrigerator.  Filling;  into a bowl gently mix raspberries, lemon juice, cornstarch, sugar and vanilla.   Remove dough from refrigerator, slice in half and roll out bottom crust on a lightly floured work surface.  Place dough into pie dish and prick with a folk.  Add filling, but don't overfill..  Preheat oven to 400 degrees.  Remove remaining half of dough from refrigerator and roll out cutting into one-inch wide strips of dough.  Make the lattice crust and seal edges of pie, brush with beaten egg yolk and place onto baking sheet in oven for about 40 minutes.  If crust is getting to browned tent with foil.  Remove and let cool before cutting.  Serve with vanilla ice cream.

Simple Raspberry Buttermilk Cake

1 cup all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 stick butter, soft

2/3 cup sugar

1 tsp. pure vanilla extract

2 tsp. fresh lemon zest

1 egg

1/2 cup buttermilk (not light)

1 cup fresh raspberries

sanding sugar

Chocolate sauce - garnish

Preheat oven to 400 degrees.  Butter and flour a 9-inch round cake pan.  Whisk the flour, baking powder, baking soda and salt.  Into a bowl of electric mixer beat butter to fluffy and then add vanilla, zest, and egg beating to combine.  Add the flour mixture alternating with buttermilk and ending with flour to just combine.   Pour batter into pan using a spatula to get all the batter into pan.  Scatter berries evenly over top and sprinkle with some sanding sugar.  Bake about 25 to 30 minutes.  Remove to cooling rack and cool 10 minutes before turning out onto rack to cool. Invert onto serving plate.  Serve with vanilla ice cream or freshly whipped cream with a scattering of fresh berries.  I also like to drizzle over a thick rich chocolate sauce.

Raspberry Bars - mmmmm love these

1 1/4 cups all purpose flour

1/2 cup brown sugar, packed

1/2 cup sliced almonds, finely chopped

1/2 cup butter

2 (8 oz.) packages cream cheese, soft

2/3 cup sugar

2 eggs

1 tsp. almond extract

1 cup raspberry preserves (seedless and good quality)

1/2 cup flaked sweetened coconut

1/2 cup sliced almonds

Preheat oven to 350 degrees.  Into a large bowl add flour, brown sugar and almonds.  With a pastry blender cut in shortening until mixtures resembles fine crumbs.  Set aside 1/2 cup crumb mixture.  Press remaining crumb mixture into bottom of a 13x9 baking pan and bake for 12 to 15 minutes.  Into a bowl of electric mixer beat cream cheese to soft and fluffy, beat in sugar, eggs and extract to smooth.  Spread over hot crust and bake 15 minutes.  Into a small bowl add reserved crumb mixture, coconut and sliced almonds.  Spread  preserves over hot cream cheese layer and sprinkle coconut mixture over preserves.  Place back into oven for 15 more minutes.  Remove to cooling rack.  Chill in refrigerator to completely chilled before cutting into bars.  Store leftovers in frig.   I guarantee these bars go quickly.

Dorothy's Berry Cake (my moms recipe)

1 cup fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup pecans, lightly toasted and rough chopped
1/4 cup sugar
1 (3 oz.) package raspberry jello
1 yellow cake mix (good quality one)
2 eggs
1 1/4 cups water
2 Tbl. canola oil
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees.  Into a greased 13x9 baking pan,  layer pecans and berries, sprinkle with sugar and jello.  Into a large bowl combine cake mix, eggs, water and oil beating on low for about 30 seconds.  Then beat on medium for 2 minutes, scraping down sides of bowl with spatula.  Fold in marshmallows and pour batter over top of berries.  Bake for 35 to 40 minutes or until pick inserted in center comes out clean.  Remove to cooling rack.  Note; you can frost this or serve with whipped cream or ice cream.

Raspberry Cobbler

1 cup all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup sugar

1/2 cup butter, melted

1/2 cup milk

1 tsp. pure vanilla extract

3 cups fresh raspberries

1/3 cup sugar

1 Tbl. flour

Whipping cream

1 cup heavy whipping cream

2 tsp. creme de cassis

1/4 cup powdered sugar

Spray an 8-inch baking pan.  Combine the flour, baking powder, salt and sugar into a bowl.  Make a well in center and add melted butter, milk and vanilla stirring to blend. Pour batter into pan.  Into another bowl add berries, sugar and 1 Tbl. flour gently mixing to combine.  Spoon fruit over batter and bake for 45 to 55 minutes or until golden brown.  Serve with whipped cream.  Whipped cream;  into a bowl of electric mixer add cream and beat to almost stiff peaks, add creme de cassis and sugar beating to incorporate.

Bon Appetit

"I have no greater joy than to hear that my children are walking in the truth" - 3 John 1:4

"Peter replied, "Repent and be baptized, every one of you, in the name of Jesus Christ for the forgiveness of our sins.  And you will receive the gift of the Holy Spirit.  The promise is for you and your children and for all who are far off - for all whom the Lord our God will call." - Acts 2:38-39

"Faith is being sure of what we hope for and certain of what we do not see." 

- Hebrews 11:1

"Call to me and I will answer you and tell you great and unsearchable things you do not know" says the Lord." - Jeremiah 33:3