Red raspberried: the sweetest of the summer berries
Perhaps because the raspberry season is so short, we never have time to tire of the berries. Personally, I would gladly forfeit desserts for six months for one large wedge of fresh raspberry pie.
There are those who believe it sacrilege to spoil fresh raspberries by cooking them. How tempting they look in sparkling cut glass berry dishes with sugar and thick cream served on the side.
Even if you are unable to get fresh raspberries, you can create the illusion of summer all year in recipes using frozen or canned raspberries. Fresh Raspberry Pie 1 cup sugar 1 tablespoon cornstarch 1/3 teaspoon salt 3 cups fresh raspberries 1 recipe plain pastry 1 tablespoon butter
Mix sugar, cornstarch, and salt together and add to berries. Line a 9-inch pie pan with pastry, add filling, dot with butter, and cover with top crust. Bake in very hot oven, 450 degrees F., 10 minutes; reduce temperature to moderate, 350 degrees F., and bake 30 minutes longer. Raspberry Bavarian Cake 1 1/2 tablespoons unflavored gelatin 1/4 cup cold water 2 cups milk 2 eggs, separated 3/4 cup sugar 1 teaspoon lemon juice 1 cup raspberries 1/2 cup heavy cream, whipped
Soften gelatin in water 5 minutes. Scald milk, add gelatin, and stir until dissolved. Mix egg yolks with sugar and add hot milk gradually. Cook over boiling water 3 minutes until mixture coats a spoon.
Remove from heat and chill. When mixture begins to thicken, add lemon juice and raspberries.Fold in stiffly beaten egg whites and whipped cream. Pour into spring-form pan and chill until firm. Unmold and serve in slices like cake. Serves 8. Raspberry Mist 1 cup seedless Thompson grapes 1 1/2 dozen macaroons, dried and crushed 1/2 cup blanched and toasted almonds, chopped fine 1/2 pint heavy cream, whipped 1 pint red raspberries, crushed
Force grapes through a course sieve into a mixing bowl. Mix in the crumbled macaroons and chopped almonds. Fold in the whipped cream, mixing thoroughly. Set in sherbet glasses, topping each serving with a spoonful of the crushed raspberries. Raspberry Freeze 1 10-ounce package frozen raspberries 1 cup sugar 1 pint commercially soured cream
Mix all ingredients together. Turn into ice cream tray and place in freezer. Stir mixture twice before allowing to freeze solidly. Raspberry-Rice Surprise 1 cup uncooked rice 3 cups boiling water 3/4 teaspoon salt 1/2 cup sugar 2 tablespoons honey 1/4 teaspoon almond extract 1 cup heavy cream, whipped Berry sauce (see recipe below)
Cook rice in salted water until tender and fluffy. Blend in sugar, honey, and almond extract. Chill. Fold in whipped cream. Serve with raspberry sauce. Serves 6. Sauce for Raspberry-Rice Surprise 1 tablespoon cornstarch 1/2 cup sugar 1/4 cup water 2 cups raspberries 1 tablespoon lemon juice
Mix cornstarch and sugar. Add cold water and stir until smooth. Add the raspberries and lemon juice. Bring to boil; reduce heat; simmer 5 minutes. Chill. Top each serving of rice with berry sauce. Raspberry Swirl 3/4 cup graham cracker crumbs 3 tablespoons butter or margarine (melted) 2 tablespoons sugar 3 eggs, separated 18-ounce package cream cheese 1 cup sugar 1/3 teaspoon salt 1 cup heavy cream 1 10-ounce package frozen raspberries, partly thawed
Combine crumbs, melted butter, and 2 tablespoons sugar. Lightly press mixture into well-greased 11-by-7-by-1 1/2-inch pan. Bake in moderate oven, 375 degrees F., about 8 minutes. Cool thoroughly.
Beat egg yolks until thick. Add cream cheese, sugar, and salt; beat until smooth and light. Beat egg whites until stiff peaks form. Whip cream until stiff and fold with egg whites into cheese mixture.
In a mixer or blender, crush raspberries to a pulp. Gently swirl half of fruit pulp through cheese filling and spread mixture into crust. Spoon remaining puree over top; swirl with a knife. Freeze, then cover and return to freezer. Serves 6 to 8. Raspberry Cream Sauce for Cottage Pudding or Pieces of Angel Cake 2/3 cup sweetened condensed milk 1/4 cup lemon juice 1 teaspoon grated lemon rind 1/4 cup hot water 1/2 cup fresh raspberries
Blend thoroughly condensed milk, lemon juice, and rind. Stir without cooking until mixture thickens. Add hot water, again blending thoroughly. Fold in raspberries. Serve with cottage pudding or pieces of angel cake.