The raspberry season only started here 10 days ago (thankfully just as the strawberries petered out). It feels like I have been picking longer than that. (It took me two hours this morning.) I have tried to make something new with all these berries each day. Some of the concoctions are true winners...some, not so much. I will share with you several of my most successful. A couple new to the raspberry repertoire as well as an old standby.
This sauce would be great on anything, but it has a vivacious personality, so pair it with something that can withstand its gregariousness: steak, chicken, hamburgers...maybe even fried tofu.
Raspberry Chipotle Sauce
2 tbsp. olive oil
two jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 tsp. adobo sauce
1 chipotle chile from the adobo sauce, minced
12 oz. fresh or frozen raspberries
1/2 c cider vinegar
1/2 tsp. salt
1/4 c brown sugar
Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, adobo sauce and chile; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt and brown sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
It is extremely delicious. I am going to make a big bunch and can it.
DIY Raspberry Liqueur
2.5 cups of raspberries
2 c. dry red wine
1/2 cup brandy
1 whole vanilla bean, split and scraped, seeds and pod reserved
1 tablespoon lemon zest
1 cup sugar
Place the raspberries in a seal-able glass jar and mash them with a potato masher until just broken up enough to release juice. Add wine, seal, and shake the jar. Let steep for 2 days.
Pour brandy in pint-sized seal-able glass jar along with the vanilla bean, split and scraped, and the lemon zest. Seal and shake the jar, then let steep for 2 days.
Strain the raspberry-wine mixture through strainer lined with cheesecloth. Reserve the raspberries for another use, if desired. (I can not imagine a use for the mush that it left. I fed it to my chickens.) Set aside one cup of infused wine and pour remainder into small saucepan. Add sugar. Heat over medium heat until sugar is dissolved and mixture is syrupy, 5 to 7 minutes. Let syrup cool to room temperature.
Strain brandy through fine mesh strainer lined with cheesecloth. Combine infused brandy with raspberry syrup in quart-sized seal-able jar. Add reserved cup raspberry wine. Seal and shake, then let rest at room temperature for 2 days. Refrigerate and store for up to 1 month. (I think it will last a lot longer in the fridge.)
This produces an amazingly complex and delicious drink. I think it is nectar of the raspberry Gods.
My oldie-but-goody raspberry recipe is for Chicken Tarragon Salad with Pine Nuts. It is a variation on a recipe I originally got from Gourmet Magazine in their 7/85 issue. I forgot to take a picture of this when I made it last week, so you will have to use your imagination. This recipe is a low fat one and makes a great cold meal for hot summer days.
3 tbsp. raspberry vinegar*
3 tbsp. chopped fresh tarragon
2 tbsp. mayo
4 tbsp. plain, non fat yogurt
2 c. chopped, cooked chicken breast
3 tbsp. pine nuts
1/4 - 1/2 c. chopped fresh fennel bulb or celery
1/2 c. fresh raspberries
Combine vinegar and tarragon in a small saucepan. Reduce by half. In a bowl, combine yogurt and mayo with the reduced vinegar. Add and blend all the remaining ingredients except raspberries. Sprinkle raspberries on the top. Serves two in a pleasing way.
* raspberry vinegar can be made simply by putting 1 cup of raspberries in a large jar or bottle and adding 16 oz. of white wine vinegar. Let it sit in a cool, dark place for a few days and then use. This keeps forever if you strain out the raspberries after two weeks.