Raspberry recipes?

Question

I'm looking for some tastey raspberry recipes. I have a whole bunch of fresh raspberries that I would like to do something yummy with that doesn't include jam. Thanks!

Answer 1

Fresh Raspberry Glace Pie

Ingredients:

1 frozen deep dish pie crust.
7 cups raspberries (separated)
Fresh juice squeezed from one lemon
1 cup sugar
3 Tablespoons cornstarch
1/2 cup water
1 three ounce package of cream cheese

Method:

Bake one deep dish pie crust as indicated on instructions. Set aside when done.

In a saucepan mix sugar and cornstarch. Stir in water and gradually add the 6 cups of raspberries. Cook over medium heat stirring until mixture thickens and boils. Boil and stir 1 minute. Set aside.

Beat cream cheese until smooth and spread on bottom of pie shell. Add 1/2 cup of fresh raspberries on top of the cream cheese. When the raspberry mixture is cool, add to pie shell and top with remaining fresh raspberries.

Refrigerate over night.
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Raspberry Cream Pie
Ingredients:

For pie:

1 cup sugar
1/3 cup all-purpose flour
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla
3 cups fresh or thawed frozen raspberries
1 9-inch unbaked pie shell

For topping:

1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tablespoons butter -- softened
whipped cream
fresh raspberries
fresh mint leaves

Method:

For pie:

In a large bowl combine sugar, flour eggs, sour cream, and vanilla. Fold in raspberries. Spoon into pie shell. Bake pie at 400° for 30 to 35 minutes or until center of pie appears set.

For topping:

Combine 1/3 cup flour, brown sugar, pecans, and butter; sprinkle over hot pie. Bake at 400° for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary. Garnish with whipped cream, raspberries, and mint leaves.
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Raspberry Streusel Tart
Ingredients:

6 tablespoons butter or margarine, unsalted
1 1/4 cups all-purpose flour
6 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 3/4 cups light cream
1/3 cup white sugar
4 teaspoons cornstarch
4 egg yolks
1 tablespoon butter or margarine, unsalted
1 teaspoon vanilla extract
1 tablespoon framboise or kirschwasser
1 - 11 inch sweet pastry crust, baked
2/3 cup thick currant, apricot or seedless raspberry preserves
1 tablespoon water (up to 2 tablespoons)
2 1/2 pints fresh raspberries, washed and dried
2 1/2 tablespoons sifted confectioners sugar

Method:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place 6 tablespoons butter in a saucepan. Slowly melt. Cool until tepid.

3. Combine flour, 6 tablespoons sugar, cinnamon and salt and add to melted butter. Toss with a fork until crumbs are formed.

4. Take a clump of the crumb mixture in your hand and squeeze gently forming a larger clump. Break larger clump apart.

5. Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture has been made into crumbs. Place crumbs in oven and bake for 15 - 18 minutes until they turn light brown. Set aside to cool and harden.

6. Heat cream in a 2 quart saucepan until just under a boil. Combine 1/3 cup sugar and cornstarch. Beat egg yolks in a mixing bowl with a whisk until slightly thickened. Whisk in sugar-cornstarch mixture. Blend in scalded cream. Pour mixture back into saucepan heat slowly. Stir constantly with a wooden spoon until mixture begins to thicken and comes to a boil. Be sure to reach into bend of pot to release any custard that may stick.

7. After custard reaches a boil, simmer about 1 minute. Remove from heat. Stir in 1 tablespoon butter, vanilla and framboise. Cover with a piece of buttered plastic wrap. Cool about 10 minutes. Increase oven temperature to 375 degrees F (190 degrees C).

8. Spread custard in pastry shell and bake for 20 - 25 minutes or until bubbly. Remove from oven. Let stand on a rack for 10 minutes to set.

9. Combine preserves and water in a small saucepan. Heat until mixture comes to a boil Pass through a fine-mesh strainer. Discard pulp.

10. Gently brush top of custard with half of the hot preserves. Sprinkle berries generously over hot custard. Lightly brush tops of berries with remaining preserves. Sprinkle tart generously with streusel, pressing the crumbs gently into the berries so they will stick. Chill tart, uncovered, for about 2 hours. Just before serving, sift confectioners' sugar on top.

Note: Cover any leftover tart (if any) lightly with an aluminum foil tent. Refrigerate for up to 2 days. Framboise is a raspberry-flavored liqueur. Kirschwasser is a cherry-flavored liqueur.

Makes 1 - 11 inch tart

Answer 2

Raspberry Zinfandel Butter

Another great butter to keep in your freezer for an un expected dinner. Use this one on any white meat as soon as it comes off the grill or out from under the broiler. It's really good with grilled duck or goose breast! Garnish with fresh raspberries if they are in season.

Makes 8 servings

Ingredients:

1/3 cup raspberry vinegar
1/3 cup Zinfandel wine
1 each shallot, minced
1/3 clove garlic, minced
2/3 pound butter, softened

Preparation:

Bring vinegar to a boil in a saucepan. Add the wine, shallots, and garlic. Reduce heat to a simmer over a medium low heat until reduce in half to 1/3 cup.

Whip together butter and wine-vinegar reduction until smooth. Store in a glass container in the refrigerator or freezer until needed.

Answer 3

you can make raspberry sorbet (or it could just be a fruit sorbet and you can just throw a couple of them in).

they also work well in milkshakes/smoothies, with whipped cream, or sweet condensed milk. try adding them into a spicy fruit salsa (if it sounds gross, it really isn't!), or into fruit pies. they're actually very tasty in apple pies.

Answer 4

Please try www.raspberryworld.com......It has everything from starters to desserts:) Happy Cooking