Raspberries:
The Pick of the Season
Written By Betsy Block
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Pick berry. Rinse. Insert into mouth. Enjoy. IF that gets old, try these recipes.
Recipes:
Berry Care 101
Don't wash the berries until you're ready to eat them. They'll keep for 1 to 2 days in the refrigerator but are best eaten right away.If you want to save some fore later, spread unwashed berries in a single layer on a cookie sheet, freeze for a couple of hours, then transfer to a freezer bag and freeze for a day or a year.
5 Berry-licious Ideas:
- Put a raspberry on each fingertip, of course.
- Fill bigger berries with drops of orange juice and have a fairy "tea" party. When you're done, eat the cups.
- Make pink milk by mashing in raspberries and straining. Add to cereal of just drink.
- Use the mushy ones as edible finger paint and make messy raspberry art.
- Stack them: How high can you go?
Raspberry Trifle
Cake + berries + whipped cream = 3 layers of yum.Makes 4 (1-cup) Servings
Ingredients:
Angel food cake (about half a standard 12-ounce cake, or enough to make 2 cups when torn into pieces)
1 cup whipped cream
2 cups raspberries (9ounces), rinsed and dried
Instructions: Tear cake into roughly 1-inch pieces (enlist the kids). Then layer cake, whipped cream, and berries into glass cups or bowls finishing off with more whipped cream and a few berries.
Easy Raspberry Tartlets
My kids aren't above using crackers as the base when we run out of cookies.
Ingredients:1 (8-ounce) container mascarpone cheese (in the dairy section)
1/3 cup cold heavy cream
1/4 cup sugar
20 vanilla wafer cookies
1 cup raspberries (4 1/2 ounces), rinsed and dried
Instructions:
Beat mascarpone, cram and sugar in a large bowl with handheld mixer on medium-high until stiff peaks form, 1 to 2 minutes.
Dollop some cream mixture onto each cookie. (You can also transfer cream to a sealable bag, snip off a bottom corner, and squeeze it onto the cookies.) Top with a berry. (You'll have about a cup of the cream left over. Spread it on a cinnamon-raisin bagel; make a decadent sandwich with jam on brioche; or sneak spoonfuls after the kids go to bed.
Raspberry Iced Tea
in 5 minutesIn a large heat-resistant pitcher, pour 5 cups boiling water over 5 decaf tea bags and 2 cups raspberries. Let steep 5 minutes, then add sugar to taste, and chill. Serve with orange wedges (and maybe paper umbrellas).
