Monday, July 25, 2011

Raspberries are Ripe!

We've been harvesting our raspberries every other day now for a couple of weeks.  What a glorious time of year!  Who doesn't like rapberries?

We've been freezing what we pick until I had enough for a batch of jelly.  Today I made 9 pints and we can hardly wait to eat it up!

Something else thats ripe this year is peaches.  Make a smoothie!

Raspberry Peach Smoothie
1/2 c raspberries
1 c sliced peaches
1/2 c plain yogurt
1 Tbsp honey

You can make a smoothie out of anything that sounds good to you.  Use milk, almond milk, coconut milk, ice chips, plain yogurt, vanilla yogurt, etc.  Your only limit is your imagination.  Of course, there are plenty of recipes to be found to inspire you.  Feel free to tweak what you like.  Perhaps add a spice or two.  A pinch of cinnamon, cayenne, coriander, or whatever goes with your fruit selection.  Learning about the health benefits of herbs and spices helps us to be in better control of our nutrition.

A Raspberry Cooler sounds good on a hot July afternoon.
2 pints raspberries
1 sliced lemon
1/2 tsp vanilla
1/4 c sugar

Combine in a double boiler over simmering water.
Cook about 12 min until raspberries have released most of their juices.

Strain and discard solids.
Pour 1/4 of this syrup into glass filled with ice.
Top with 1 cup selzer.
Serve with lemon wedge.

This Baked Raspberry Custard, also from Martha Stewert, looks delicious and not too difficult.
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup whole milk
  • 3 large eggs
  • 1/2 cup plus 1 tablespoon sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 2 cups raspberries (about 9 ounces)
  1. Preheat oven to 400 degrees.
  2. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
  3. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
  4. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.

Whatever you do, be sure to get'em before they do!

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As long as I'm on this journey, rambling through life's exhilarating highs and trudging heavily amongst it's incapacitating lows, I might as well share whatever may be gleaned from my little bits of wisdom and my many missteps. No room for judgment from this broken mama. I'm writing from my heart: raw, open, messy, but saved. And I'm still thanking God!