Explore the Orchard
Want a cool refreshing drink that is perfect for a hot day? Start with a raspberry shrub (a mix of berries, sugar and vinegar) add ice and sparkling water. Kick it up a notch with your favorite liqueur if you like
Below are some photos of the shrub-making process. Super easy, just need to work ahead and definitely worthwhile having some cheese cloth on hand.
This is a great brunch item. So fun to make.
Recipe comes from Epicurious
You’ll want to include something tart to offset the sweet, custardy goodness of the pancake. A few options – sprinkle fresh-picked raspberries on top, go with a tart apple to begin with, or add a bit of lemon juice to the pancake.
Baking tip – The recipe calls for you to bake the pancake until it is “puffed and golden”. By puffed, that means to let it poof up until it almost overflows the pan.
You’ll need about 1 quart (4 cups) of raspberries for this pie.
Recipe adapted from the French Strawberry Glace Pie in the Betty Crocker Picture Cook Book from the late 1950s.
Crust
1 1/2 cups Graham cracker crumbs
1/3 cup granulated sugar
1/3 to 1/2 cup margarine
4 oz cream cheese
Filling
1 quart raspberries
1 cup granulated sugar
3 tablespoons cornstarch
Edith’s secret: Use a graham cracker crust instead of the baked pie shell in the original recipe. We simplified even more and used a store-bought graham cracker crust.
Serve with whipped cream and a few raspberries on the top.
(Adapted from Cook’s Illustrated)
Makes 25 squares. Note: Lining the pan with foil makes removal of the squares easy.
Ingredients: 
1 1/2 cups flour
1 1/4 cups quick-cooking oats
1/3 cup granulated sugar
1/3 cup light brown sugar
1 T large crystal sugar (optional)
1/4 tsp baking soda
1/4 tsp salt
1/2 cup finely chopped pecans
12 T unsalted butter (1 1/2 sticks), cut into 12 pieces and softened but still cool
1/2 cup raspberry sauce (see recipe below)
1/2 cup fresh raspberries
Instructions:
1. Heat oven to 350 degrees. Line 9-inch-square baking pan with foil. Use two sheets of foil, placing one on top of the other in perpendicular fashion to completely line the pan. Push foil into corners and up over sides of pan to provide an overhang (helps with removal of baked squares). Spray foil with nonstick cooking spray.
2. In a bowl mix flour, oats, sugars, baking soda, salt, and pecans at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes. In a separate bowl, mix together fresh raspberries and sauce.
3. Transfer 2/3 of oat/nut mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread raspberry mixture evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over raspberries.
[Optional: Sprinkle large crystal sugar (sanding sugar) on bars before final baking for added appeal.]
4. Bake until raspberry sauce bubbles around edges and top is golden brown, about 30 minutes. Cool to room temperature. Remove from pan using foil handles. Cut into squares and serve.
Raspberry Sauce
(Adapted from Cook’s Illustrated)
Makes 1 ½ cups
|
12
|
ounces fresh raspberries |
|
8 |
tablespoons granulated sugar |
|
1/8 |
teaspoon salt |
|
1 |
tablespoon fresh lime juice |
1. In medium saucepan, bring raspberries, 1/4 cup water, 8 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing puree with rubber spatula (yes, it requires some pressing) to extract as much seedless puree as possible. Stir in lime juice and additional sugar to taste. Refrigerate until cold, at least 1 hour. Stir to recombine before serving.
Can be refrigerated for up to 4 days.
Great on ice cream, cheese cake, pound cake, chocolate tortes, French toast, and waffles.
Great appetizer/dessert. Serve with your favorite artisan bread, e.g. ciabatta, french.
Ingredients:
1 sheet Puff Pastry, half of 17 oz. package, thawed
1 – small wheel Brie, about 6-inches in diameter, rind removed
1/2 pint fresh raspberries
1/4 cup brown sugar
1/4 cup chopped pecans
Instructions:
Preheat oven to 350 degrees
1. Toast pecans in a bit of oil.
2. Roll out puff pastry on lightly floured surface. Place brie in center. Top with fresh raspberries, brown sugar, and toasted pecans.
3. Pull 4 corners up and seal seams. Twist ends at top.
4. Place on cookie sheet sprayed with cooking oil.
5. Bake for 20-25 minutes until golden brown.
6. Remove from oven and let sit 5 minutes before serving.