Posts Tagged ‘raspberries’
When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.
The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?
One year ago: Spinach Artichoke Pasta
Two years ago: Stuffed Jalapeno Chicken Rolls
MEYER LEMON SHORTCAKES WITH MEYER LEMON CURD
Makes 8 biscuits
1/4 cup sugar
2 tsp Meyer lemon zest
1-3/4 cups all-purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 Tbsp chilled heavy whipping cream
1 Tbsp turbinado sugar
Raspberries (or whatever fruit you prefer)
- Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
- Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
- Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
- To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of whipped cream, then a dollop of curd and a few raspberries. Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.
Source: Tracey’s Culinary Adventures
Did everyone have a good weekend? Stinks that it is over, but good thing we have a holiday in the middle of the week. Granted I will still be at work but I can pretend. In the meantime, prepare yourself with this festive shortcake! See more on my Culinary.net post today.
RED, WHITE & BERRY SHORTCAKES
Source: Everyday Food July/August 2012
One year ago: Mojito Fruit Dip
Even though I am not gluten-intolerant, and did not bake these for the usual suspects in my life who are, I still enjoy playing around with gluten-free recipes from time to time. Unfortunately I was unable to locate an almond blend of gluten-free all-purpose flour called for in the original recipe, so I subbed 1/4 cup of the gluten-free flour I use regularly (Bob’s Red Mill) for almond meal because I didn’t want to miss out on any of the almond flavor captured in this cupcake.
Once again I was surprised by how I would have not been able to detect that these were gluten-free had I not make them. And an even bigger surprise, they were vegan despite the butter in the frosting (I was so confused at first when there were no eggs listed as an ingredient for the batter). Totally delicious cupcakes! Next, I would love to try Melissa’s feta alfredo recipe.
GLUTEN-FREE CHOCOLATE ALMOND CUPCAKES WITH RASPBERRY ALMOND BUTTER FROSTING
Makes 12 cupcakes
1 cup unflavored almond milk
1/2 cup vegetable oil
1 cup sugar
1 Tbsp apple cider vinegar
1 Tbsp vanilla extract
1/2 tsp almond extract
1-1/4 cups gluten free all-purpose flour
1/4 cup almond meal/flour
3/4 tsp xanthan gum
1/2 cup Dutch-process cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup almond butter
1/4 tsp salt
6 oz. fresh or frozen raspberries, pureed*, plus extra for garnish
3–4 cups confectioner’s sugar, sifted
Sliced almonds, for garnish (optional)
- Preheat oven to 350 degrees. Line a cupcake tray with paper liners.
- In a mixer bowl, stir together almond milk, oil, sugar, cider vinegar, and flavorings.
- Sift the dry ingredients together into a separate bowl. Whisk to combine. Stir the dry ingredients into the wet ingredients. Beat for at least 2 minutes, until all clumps are gone.
- Spoon the batter into prepared cupcake tray, filling each cup about 3/4 full. Drop the cupcake tray onto the counter several times from a height of about 3 inches, to help smooth the tops of the batter and release any latent air bubbles.
- Bake for 22–25 minutes, or until the cupcake slowly springs back when pressed with a finger. Cool completely before frosting.
- To make the frosting, cream butter, almond butter, and salt in a mixer bowl. Scrape the sides of the bowl at least twice.
- Add 1 cup sifted confectioner’s sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining confectioner’s sugar, 1 cup at a time, alternating with additional raspberry puree, if desired. When the frosting is not runny, but still a bit thick, but has reached the desired flavor/sweetness, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then Pipe or spread** frosting on cool cupcakes. Garnish with sliced almonds if desired.
*I did not run the puree through a fine mesh sieve a the original recipe called for because seeds don’t bother me. But do so if you desire.
**I used a medium cookie scoop to frost the cupcakes.
Source: Adapted slightly from Smells Like Brownies.
I’ve seen many variations of the green monster detox smoothie going around after the binge-eating holiday season. But I wasn’t quite ready to try out that green concoction despite many people saying they cannot tell there is spinach in it. Sorry for being a skeptic, but I had to try one that at least looked like it was still mostly fruit.
When I saw this recipe, I knew it would be my stepping stone. Strangely enough I could taste the single tablespoon of peanut butter more than the full cup of spinach in this. But the fruit was definitely the stronger flavor over all. I may be trying out that green monster soon after all!
One year ago: Salmon Florentine
BERRY DETOX SMOOTHIE
Makes 1 large or two small servings
1-1/2 cups frozen mixed berries
1 cup water
1 cup spinach or baby spinach leaves
1 Tbsp natural peanut butter
1 tsp vanilla extract
2 tsp sugar
2 tsp honey
- In a blender or a food processor, add berries, water & banana. Blend until smooth. Add in spinach and blend. Add in peanut butter, vanilla, honey and sugar. Blend until incorporated.
Source: Macaroni and Cheesecake
Yellow fruit is currently my obsession. And the yellow fruits I am referring to are ones that you normally wouldn’t think of as being yellow – cherries, plums, and raspberries. They might look under-ripe and unappetizing to you, but I have to buy extra whenever I plan to make something with them. I inevitably eat
some a lot of it on my 5 minute drive home from the grocery and/or before I even cook them. I cannot help it. To me fresh fruit is almost as good as a soft just-out-of-the-oven cookie. The cherries and raspberries were the only ones the survived long enough to make it into this oatmeal. I maybe should have added the raspberries in the morning, after it had cooked because they pretty much disintegrated (note their invisibility in the picture). But the flavor definitely did not disappear and the texture is great. If you are one of those people that like to come up with excuses for not eating Breakfast, throw them out the window and make this oatmeal. That is if you can even come up with any to deny such a thing as this.
ALMOND BERRY OVERNIGHT SLOW COOKER OATMEAL
2 cups Rainier cherries, pitted and cut in half
1 cup raspberries
1-1/2 cups almond milk milk
1-1/2 cups water 1 cup uncooked steel-cut oats
2 Tbsp brown sugar
1-1/2 Tbsp butter, cut into 5-6 pieces
1/2 tsp cinnamon
2 tsp ground flax seed
1/4 tsp salt
Sliced almonds, for garnish
- Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients from cherries to salt to slow cooker. Stir, cover, and cook on low for 7 hours.
- Spoon oatmeal into bowls; add sliced almonds, if desired.
- Refrigerate or freeze leftovers. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Source: Adapted slightly from Pass the Sushi
Every time I make waffles I freeze the leftovers because they are still great reheated in the toaster oven. And it makes for a quick Breakfast. “L’Eggo my Eggo”? Nah, gimme these Nutella waffles! Complete with fresh raspberry syrup to start the day off right.
Do you have any favorite freezer friendly recipes? Please share!
1-3/4 cups flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, melted
6 Tbsp Nutella
2 cups buttermilk
2 large eggs
- Preheat waffle iron. If you want to make all of the waffles before serving, preheat oven to 275 degrees, set a wire rack inside of a rimmed baking sheet and pop in the oven.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In your blender combine the melted butter and Nutella, and blend until smooth. Add the buttermilk and eggs and blend to combine. Pour the wet ingredients from the blender over the dry ingredients and stir just until incorporated.
- Fill the wells of the waffle iron and cook according to the manufacturer’s instructions. You want the waffles golden brown when they’re finished. Serve with raspberries and raspberry maple syrup, if desired. (Transfer the waffles to the wire rack in the oven to keep warm if not serving immediately.)
1 cup fresh or frozen raspberries
1/4 cup real maple syrup
- Combine raspberries and maple syrup in a microwave safe bowl for cooking in the microwave or in a small saucepan to cook on the stove. Heat through until raspberries are mushy.
- Serve warm raspberry maple syrup over waffles with a few fresh raspberries.
For once I feel as though Memphis has experienced the season of Spring for more than a week this year. But sadly, I fear we are now entering the summer heat. I love spring, but ever since I have moved here it just means that the disgusting humidity and heat are right around the corner. I despise breaking a sweat at 7am while walking from my parking garage to the lab. It’s just wrong – the weather will be the #1 reason I move away when I graduate.
High temperatures in the morning are also the reason I feel that ice cream (it only happened once so far - on my birthday) or a fruit smoothie for Breakfast is acceptable sometimes. No, I did not also eat this pie for Breakfast. I actually made it for Cinco de Mayo, but it’s such a refreshing and satisfying dessert that it’s great all summer long. Which in Memphis is about 6 months out of the year. But there is not a single chance this pie will last more than a couple of days in my home. I’ll just have to whip it up a couple of times, and maybe alternate the fruit combos! Such a hard life .
BTW, I did not have enough of the crust mixture to go all the way up the sides. Maybe I made my crust on the thicker side, but next time I will use more graham cracker crumbs, this change is in the posted recipe.
2 cups graham cracker crumbs
2/3 cup sugar, divided
8 Tbsp unsalted butter, melted
1 cup raspberries, fresh or frozen
1 cup fresh mango, cut into chunks
3/4 cup sweetened condensed milk
6 Tbsp tequila
1/4 cup triple sec (I didn’t have any so I used pineapple juice)
3 Tbsp fresh lime juice
Zest of one lime
2 cups heavy cream
Lime slices or wedges, for garnish
- To make the crust, preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform. In a medium bowl combine the graham cracker crumbs and 1/3 cup sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust). Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.
- To make the filling, combine the raspberries, mango, remaining 1/3 cup sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.
- Pour the filling into the crust, cover, and freeze until firm at least overnight. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with lime slices as desired. To serve, slice with a hot, dry sharp knife, wiping the blade between slices.
Source: Adapted from Annie’s Eats
Had some hail last night compliments of a tornado. Thankfully my car was spared. Last night I actually had the pleasure of going to dinner at Bronte with four students in town to interview for the same PhD program in which I am. Power went out at the restaurant, but only for a few minutes. Would’ve been kinda cool to eat by candle-light, assuming of course that they could still prepare our food! Afterwards we went to Muddy’s Bake Shop and I had the best Hello Dolly bar ever. That is now on my list of things to-make at home.
For breakfast this morning I was craving something other than yogurt or cereal, which are my typical weekday-morning choices (hey, at least I eat breakfast). I was very happy when I realized I had everything needed for a recipe which had been bookmarked too long ago. I kinda skimped on the topping cause I ran out of berries so don’t use my photo as an example of how much to use. Load them on! But I enjoyed it regardless, such a great treat in the morning. Also, serve this with scrambled eggs!
1 cup low fat cottage cheese
1/2 cup frozen mixed berries (blueberries, raspberries, blackberries for me), plus extra, thawed, for garnish
1/2 tsp vanilla extract
4 whole-wheat English muffins, split
- Mix cottage cheese, berries and vanilla in a blender until smooth.
- Toast each muffin half and spread with cheese mixture. Top each muffin with a few berries.
Source: Adapted from SELF