|
|
|
|
|
|
|
|
|
 Posted: Thu Feb 07, 2008 3:21 am
I'm wondering if anyone knows any fresh raspberry recipes? (or frozen one's) If you know any post the dish here, or you can post the entire recipe here. Thank you whee
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Feb 10, 2008 6:18 pm
Raspberries (or strawberries) With Amaretto Chantilly Cream
Ingredients:
2 cups fresh raspberries (or sliced strawberries)
9 fluid ounces whipping cream, well chilled
2 tablespoons amaretto liqueur
2 tablespoons icing sugar, sifted (confectioner's sugar)
1/2 teaspoon vanilla extract
chocolate shavings (optional)
1. In a chilled bowl, beat whipping cream until it begins to thicken.
2. Fold in the Amaretto, icing sugar and vanilla, whipping constantly. Do not over-beat or it can become "buttery". Refrigerate until ready to serve.
3. In a champagne glass, layer fresh raspberries with Chantilly cream. Sprinkle top with shaved chocolate and a raspberry, if desired.
A dessert just perfect to share with that special someone this Valentine's Day heart
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Feb 17, 2008 1:38 pm
Thank you!
I might try this!!! whee
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Mar 12, 2008 9:35 pm
i got a cool one somewhere with nectarines and raspberries i just need to find it....
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Sep 20, 2009 4:20 pm
This is my mom's raspberry pie recipe:
Fresh Raspberry Pie
INGREDIENTS:
Pastry for a double crust 9-inch pie
4-5 cups fresh or frozen raspberries or other berry
2 tablespoons minute tapioca
2/3-3/4 cup sugar
1 tablespoon fresh lemon juice
Dash of cinnamon
2 tablespoons chilled butter, cut into small bits
1-2 tablespoons milk or cream, for the top crust
1-2 teaspoons sugar, for the top crust
DIRECTIONS:
1. Preheat the oven to 450°F.
2. Line a 9-inch pie plate with one pie crust.
3. Place the raspberries in a large bowl. Sprinkle over the raspberries the tapioca, sugar, and cinnamon. Toss gently until evenly mixed. Pour filling into the pie crust and dot with butter.
4. Roll out the second crust, cut three slashes in the top. Place over fruit filling. Crimp the edge and trim excess crust. Brush the top crust with the milk or cream and sprinkle evenly with the sugar.
5. Bake pie for 10 minutes in the preheated 450°F oven. Reduce the heat to 350°F. Bake for an additional 40-55 minutes, or until the juice begins to bubble through the top crust. If the edge of the crust browns too fast, cover with a strip of aluminum foil.
Remove pie from oven and cool on a rack.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Oct 09, 2009 2:20 pm
Raspberry Blackberry Smoothie
Ingredients:
1 small banana
1/2 cup blackberries
1 cup fresh raspberries
1 (6 ounce) container vanilla yogurt
1 tablespoon honey
4 ice cubes
Place it all in a blender and blend til' your liking! smile
__________________________________________________
Danish Rice Pudding with Almonds
Ingredients:
2 cups milk
1/3 cup Arborio rice
1/4 cup chopped blanched almonds
1/4 cup sherry
1/2 (.25 ounce) envelope unflavored gelatin
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 (12 ounce) package frozen raspberries - thawed and drained
Directions:
In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Oct 09, 2009 2:30 pm
Ha ha geez sorry the second recipe I provided wasn't with fresh raspberries so here's another one with fresh fruit 3nodding
Raspberry Cheesecake Pie
Ingredients:
1 (10 inch) unbaked pastry shell
1 cup small curd cottage cheese
2 tablespoons milk
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
3 eggs
1 1/2 cups fresh raspberries, divided
1 cup whipping cream, whipped
Directions:
Line unpricked pastry shell with a double thickness of aluminum foil. Bake at 450 degrees F for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350 degrees F.
In a blender, combine cottage cheese and milk; cover and process until smooth. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
Bake at 350 degrees F for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Mon Oct 12, 2009 12:22 am
I am a BIG fan of raspberries and combining them with a little heat. Here's one of my favorite ways to pair raspberries in dishes.
Garlic Roasted Pork Loin with Raspberry Chipotle Glaze
Ingredients
Raspberry Chipotle Glaze:
* 1 tablespoon olive oil
* 1/2 cup small diced onion
* 2 teaspoons minced garlic
* 2 teaspoons chipotle chiles in adobo, chopped
* 2 pints fresh raspberries, rinsed
* 1/2 cup raspberry vinegar
* 3/4 cup granulated sugar
* 1/2 teaspoon salt
Garlic Roasted Pork Loin:
* 2 1/2 to 3 1/2 pound boned pork loin
* 8 large cloves garlic, peeled and sliced in half lengthwise
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh sage
* 1 tablespoon chopped fresh thyme
* Olive oil
* 2 tablespoons kosher salt
* 2 teaspoons freshly ground black pepper
Directions
For the Glaze: In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
For the Pork Loin: Preheat the oven to 500 degrees F.
Place a large roasting pan over 2 burners over medium-high heat. Add oil to coat the bottom and heat. Season the pork loin with salt and pepper. Place the loin in the roasting pan and sear on all sides until golden brown, about 2 to 3 minutes per side.
In a food processor, combine the garlic, rosemary, sage, and thyme. Process until smooth. Add enough oil to make the mixture a good, spreadable consistency. Season with salt and pepper.
Remove the pork from the heat. Carefully rub the garlic/herb mixture over the pork loin.
Roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 140 degrees F, 40 to 45 minutes (I usually just cook it 5-8 mins after the little popper springs up). Five minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving. Have the sauce on the side or drizzle over the top of the loin.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
