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Raspberry Season (Rosacea)
by Jennifer A. Wickes
Description: How to select and cook with raspberries.
Varieties:
There are numerous varieties of raspberries. In the supermarket, we
may be able to tell the difference by their color. There are black
raspberries, golden raspberries and the most available one, the red
raspberry.
Season: May to November
How to Select:
Choose bright colored berries that are plump and have had their hulls
removed. If the hulls have not been removed, then the berries were
picked before they were ripened, and will most likely be rather tart.
Avoid any soft, shriveled or moldy berries.
Storage:
Store unwashed raspberries in a moisture-proof container in a single
layer on a piece of paper towel. They will keep fresh up to 3 days.
Nutritional Qualities:
Raspberries contain iron, potassium, folacin, Vitamins A & C, and
sometimes calcium has been added when the berries were processed.
Equivalencies:
1/2 pint = 1 1/3 cups
10 oz. frozen = 1 3/4 cup
1/2 cup puree = 4 oz. fresh = 1 cup cooked and drained
Serving Size: 1/4 - 1/2 pint
Tip:
To keep your raspberries red during baking, substitute some of the
liquid with buttermilk, sour cream or lemon juice. This will help
create an acidic environment, which berries need to keep their red
color.
Trivia:
The bark, leaves and roots have been known through time to help
alleviate diarrhea; help build strong bones, teeth and nails; and has
been used as a tonic to help women. This tonic is a tea made from the
leaves which may aid in morning sickness, hot flashes, cramping and
possibly to help prevent miscarriage.
Recipes:
Dark Chocolate Pavé with Raspberry Sauce
Recipe By: Oregon Raspberry & Blackberry Commission
PAVÉ
2 cups milk
6 ounces bittersweet chocolate
1-cup sugar
1/2 cup butter
1-cup cocoa
1 teaspoon orange flavoring
OR
2 drops orange oil
2 teaspoons unflavored gelatin
1-cup heavy whipping cream
RASPBERRY SAUCE
3 10-ounce packages frozen raspberries in syrup -- thawed
Juice of 1/2 orange
1/2 cup sugar -- or to taste
1 1/2 tablespoons cornstarch
Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long
sides with a double layer of wax paper, which extends over each edge
of pan. Set aside.
In a small heavy saucepan over medium-low heat, bring the milk to
simmering. Add the bittersweet chocolate and stir occasionally until
chocolate is melted, and mixture is smooth. Add sugar, butter and
cocoa, and stir until completely dissolved. Do not allow this mixture
to boil. When mixture is smooth, add orange flavoring and set aside
to cool. In a small heatproof cup, sprinkle the gelatin over 3
tablespoons of cold water and allow mixture to soften for 2-3
minutes. Microwave on high for 20 seconds and allow to stand for 2
minutes or until granules are completely dissolved. Blend into
chocolate mixture and set aside.
Beat the heavy cream in a chilled bowl with chilled beaters until
nearly stiff and peaks hold their shape. Cool chocolate mixture to
room temperature and fold in whipped cream. Pour into loaf pan and
freeze 6 hours or overnight.
Raspberry Sauce: Process undrained berries and orange juice in
processor or blender until smooth. Strain. In a small saucepan, blend
sugar, cornstarch and strained berries. Place over medium heat and
bring to a simmer, stirring frequently. Reduce heat and continue
stirring until sauce thickens. Remove from heat and allow to cool.
Makes about 3 cups.
TO SERVE: Remove from freezer approximately 20 minutes before serving
time. Place 2-3 tablespoons raspberry sauce on each dessert plate.
Slice with a clean knife dipped in warm water and place a slice on
each plate. Garnish with thin slices of orange zest, and partially
frozen whole frozen raspberries. Pass any extra raspberry sauce
around the table.
Serves (16) 1/2" Slices
NOTES: A vibrant red pool of raspberry sauce surrounding a frozen
blend of orange and dark chocolate flavors at its center make the
following sumptuous dessert a fitting conclusion to any holiday
gathering this season. French dessert "pavés" usually describe a
collection of sweetened sponge cakes, which are always cut or molded
into square or rectangular shapes. Our version of this culinary
confection is not a true pavé, but more of a "paver" - a rectangular
brick of dense fudge-like chocolate set into a rectangular mold (a
standard loaf pan) and served in a luscious pool of orange-accented
red raspberry sauce.
Sweet Raspberry Jam
Recipe By: National Honey Board
4 cups raspberries -- crushed
1 3/4 ounces powdered fruit pectin
2 cups honey
2 tablespoons lemon juice -- fresh
Combine crushed fruit and pectin a 5-quart saucepan. Bring to a full
rolling boil over medium heat. Boil hard 1 minute, stirring
constantly. Add honey and lemon juice. Return to a full rolling boil.
Boil hard 5 minutes, stirring constantly. Remove from heat. Skim off
foam. Ladle into clean hot canning jars. Seal according to
manufacturer's directions.
Place jars on rack in canner. Process 10 minutes in boiling water
bath with boiling water 2 inches above jar tops. Remove jars from
canner. Place on thick cloth or wire rack; cool away from drafts.
After 12 hours test lids for proper seal; remove rings from sealed
jars.
Yields: 2 1/2 pints
Raspberry/Blackberry Trifle
Recipe By: Oregon Raspberry & Blackberry Commission
RASPBERRY LAYER
1 1/2 cups frozen whole raspberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole raspberries
BLACKBERRY LAYER
1 1/2 cups frozen whole blackberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole blackberries
LIGHT CUSTARD
4 1/2 cups skim milk
5 eggs
1-cup sugar
1/3-cup cornstarch
4 teaspoons clear vanilla extract
OR
2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur
Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender
or food processor to make a purée. (NOTE: Measure all berries in
fresh or frozen state.) Strain through a fine sieve to remove seeds.
Stir in sugar and berry liqueur. Refrigerate for later use. May be
made several days ahead. Follow same procedure for blackberry purée.
(HINT: Pint squirt bottles are helpful tools in storing purée as well
as in assembly of finished Trifle.)
Light Custard: Using double boiler, heat 4 cups milk until steam
rises from the surface.
In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup
sugar. Sift in cornstarch, and whisk until well blended.
Remove scalded milk from heat, and gradually whisk in egg mixture.
Return pan to top of double boiler and whisk constantly over medium
heat until very thick and smooth, 10-15 minutes. Remove from heat and
stir in vanilla or almond extract. Transfer to bowl, press plastic
wrap onto surface, and allow to cool slightly.
Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead,
placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on
the bottom of the trifle bowl, including any irregular shapes.
Sprinkle with 1-tablespoon berry liqueur and evenly distribute
raspberry purée mixture over cake layer. Arrange berries evenly in a
layer, especially around sides. Spoon 1/2 the custard over berries.
Repeat with remaining cake, liqueur, blackberry purée, blackberries,
any additional fruit and custard. Cover and chill at least 4 hours or
one day ahead. Garnish with additional berries and fruit in the
center just before serving.
3/4 cup serving
NOTES: Contrary to its humble and unassuming name, "English Trifle,"
this very traditional English sweet pudding is anything but a mere
trifle. This lusciously layered mélange of sherry-soaked sponge cake
and crème anglaise adorned with jam, fresh fruit and whipped cream,
is indeed conventional in its liberal use of fat-laden ingredients.
But hold on to your waistline, this lightened version featuring fresh
or frozen raspberries and blackberries and a lightened custard weighs
in at just 2 grams of fat per 3/4 cup serving, with a taste and
presentation that would compel even Shakespeare to partake.
(Shakespeare was well aware of these delicious fruits, as it is from
Shakespeare's King Henry IV that the popular English
saying "plentiful as blackberries" is derived.)
Use 3 quart straight-sided Trifle Bowl.
Yields: 16 servings
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With
The Seasons", which has been voted to be one of the Top 100 Culinary
Sites on the Internet! Click here for more information about Jennifer Wickes or her columns.
