Tuesday, July 16, 2013

I Spy Raspberries

Remember this book from the early 90's?
Author Jean Marzollo certainly came up with a winner when she created this book I Spy in 1992. She now has a whole series of I Spy books which encourage children to think, learn and explore on each page.
Today when I was out in the garden this book and the game of I Spy popped into my head as I was looking for raspberries. I only managed to find a few, but with a late cold and wet spring, I am not surprised. 

Since the price of raspberries is more reasonable this time of year, I am settling for store bought over home grown for this recipe just until my crop comes in (hopefully). 
The recipe is a  great summer salad with many options; grilled chicken can be added, feta or Gorgonzola cheese, honey roasted almonds or walnuts, cucumbers, blueberries or dried cranberries, using prepared raspberry vinaigrette or making a homemade dressing.  
Spinach Raspberry Salad  
Salad Ingredients:
  • spinach greens
  • honey roasted almonds
  • feta cheese
  • blueberries
  • raspberries
  • red onion slices
  • prepared raspberry vinaigrette
Homemade dressings
2 Tb. raspberry vinegar
3 TB. olive oil
whisk together and drizzle over salad
1/4-1/2 olive oil
1/4 cup red wine vinegar
1/4 cup apple juice
 3 TB raspberry jelly
2 TB. white sugar
1 tsp.Dijon mustard
1/4 tsp. dried oregano
1/4 tsp. pepper
use a blender to mix all these ingredients

Cook's notes: The following raspberry sauces can be drizzled over pound cake, lemon, chocolate or almond cake or ice cream
Peach Raspberry Melba Sauce
  • 1-10 oz package of frozen raspberries in syrup thawed
  • 1/3 cup red currant jelly
  • 1/3 cup orange juice
  • 2 TB. cornstarch
  • 1 TB. Grand Marnier
  • 1 cup raspberries
  • 2 sliced peaches
  • In saucepan add thawed raspberries with the juice, orange juice and cornstarch
  • Add jelly, whisk till smooth and bring to a slow boil, stirring frequently
  • Boil 1 minute till thickened
  • Add whole fresh raspberries, Grand Marnier
  • Cool sauce and refrigerate
Serving Suggestion
Place cake on plate, add sliced peaches, ice cream and drizzle with raspberry sauce 
Raspberry Sauce
  • 3 cups fresh raspberries
  • 3/4 cup sugar 
  • 2 TB. cornstarch 
  • 1/4 cup orange juice
  • 1/2 cup cran-raspberry juice or cherry juice 
  • Mix cornstarch with orange juice and cran-raspberry juice in a saucepan
  • Add sugar and cook on low heat till thickened
  • Remove from heat, add fresh raspberries, cool and refrigerate
Optional adding in 1 TB brandy 

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