Archived entries for raspberry

Homemade Fruit Roll-Ups: Raspberry Leather

Remember those super fun fruit snacks your loving and doting mother would pack in your school lunches?  Yes, I am talking about the much beloved fruit roll-up.  (Ok, I am probably dating myself here, but…) In the 80′s this was the jam.  Or dried jam really.  Well, if you wish to mix a bit of the nostalgia of your youth with the staunch DIYness of your hipster adulthood.  This post is for you.  This recipe is super simple, easy and will make you look very green and down homey.  Ok, lets make fruit roll-ups.

First though, I have to bullshit a bit about my life.  Anywho, for a few glorious days this summer, I was raspberry rich, after scoring cases of organic raspberries for $3 a piece.  However, the reason they were this cheap is because they were right on the verge of going bad.  Obviously.  So, as I am a total hedonist.  Nothing but 6 cases would do.  I used 4 up making freezer jam.  So, that leaves 2 to contend with.  What is a good way to make a good raspberry last?  Dry it into fruit leather!   Lets do it.

Raspberry Fruit Leather

  • Fresh Raspberries (or another berry of your choice)- at least 2-3 pints per tray.
  • honey (or another sweetener of your choice)
  • cheesecloth (optional)

Really the only ingredient which is mandatory is the fruit.  All else is up to you.

Short version: 

Process fruit until smooth.  Optional: Remove seeds with a cheesecloth.  Optional: Sweeten with the sweetener of your choice, honey, sugar, what have you.  Line baking sheets with syran wrap.  Pour raspberry mixture in and dry in oven for 12-24 hours at about 100 degrees.

Longer Version:

Here is the same basic recipe with a few more notes and directives for the worry wort in you.

Process the fruit: Crush your berries.  A food processor works best because you want to pulverize the berries and make your mixture as liquid as possible.  If you don’t have a food processor, a blender works well too.

Remove Seeds (Optional): I get sick of picking raspberry seeds out of my teeth, so I am option to remove as many seeds as possible.  To do this, simply line a bowl with cheesecloth, pour in your raspberry mixture and squeeze the pulp out. The cheesecloth will catch most of the seeds.

Sweeten To Your Taste (Optional): Depending on the flavor of your berries, you might want to add a bit of sweetness.  For this batch I added some honey to sweeten.  I suggest starting with 1 tsp a time, stir and taste.  Keep adding until it matches your mood.

Dry: Now to get the sweet roll-up feel, line a few baking sheets (depending on the amount of raspberries you are working with) with Syrian wrap.  Make sure to cover bottom and sides.  Pour raspberry mixture into the pans, so that the bottom is covered uniformly with a thin layer of raspberries.  You want it to be thick enough to cover the whole tray, but not too thick, as it will take longer for it to dry out.  I suggest going for thinner over thicker.  Shake/jiggle trays to get an even consistency.

Dry in oven at 100 degrees. If you have an oven with a warmer setting this is often around 100.  If you are like me and your lowest setting is 250, I suggest preheating the oven to 250.  And then turning it off when you put your trays in.  12-24 hours at 100 degrees will do the trick, depending on the humidity.  I was making my leather during a crazy heat wave in Chicago, so I didn’t worry about the oven temp.  I stacked them in my oven and allowed them to sit for about 24-48 hours with the oven off the whole time.

Assemble Roll-Ups: Peel syran wrap away from trays.  Roll up and cut into the desired width.  Store in air tight ziplock bags.  They should stay good for 3-6 months.

When you serve them, make sure to tell everyone you ONLY use locally sourced organic raspberries and  locally sourced organic lavender honey.  I don’t care if you really did or not.  I won’t tell.  Its just very important to keep up our obnoxious hipster cred.  That is all.  Have a great day.

Peach Melba Cobbler

This is my absolute favorite quick dessert recipe.

Its so easy and there isn’t a person on this planet who doesn’t love cobbler.  I know I have posted about this recipe in the past, but I will always come back to it.  Again and again, like how I watch Dirty Dancing at least once a year if not twice or six times in a row.  Anyway.  I’ve added a slight twist to warrant reposting. And, this is a recipe anyone with any amount of cooking skill can master on the first time.  Guaranteed. Here it is.

Peach Cobbler
serves 8-10

  • 1/4-1/2 c. butter (depending on your preference for fat)
  • 1 c. sugar
  • 1 c. flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 c. milk
  • 1 can (16 oz) sliced peaches
  • 1/2 c. raspberries

Melt butter in 8″x8″ square glass dish or other small casserole

Add milk and mix batter.

Spoon batter into dish with melted butter.  Spoon peach slices into batter.  Sprinkle top with raspberries and extra sugar.

Bake at 400 for 30-40 minutes, until golden.

Check out our video blog for a play by play.

 

Quick and Easy Raspberry Freezer Jam

Want to make your own jam, but intimidated of the canning process?  Don’t worry, here’s an easy way to make your jam and preserve it all year.  We’re going to make freezer jam!  What’s great about this method is that it does not take any fancy equipment, so anyone can do it!

Yesterday I was able to get 6 pints of delicious raspberries for $1 each.  I love getting a good deal!  So, we’re going to make raspberry jam.  The only special ingredient this recipe requires is powdered pectin to help the jam thicken.  Sure-Jell is the most common brand which you can find in most major grocery stores.  For this recipe, we’ll be using the pink box, which is the low sugar pectin.

Raspberry Freezer Jam*
makes 6-8 pints (or 12-16 cups)

  • 6 pints of raspberries to yield 8 c. crushed raspberries
  • 7 c. sugar
  • 2 packages of Sure-Jell low sugar powdered pectin
  • 2 c. water

Select the jars or containers you wish to use for your jam. Wash and rinse containers.  You don’t need any special containers, just ones with lids which seal tight to prevent freezer burn.

Rinse raspberries. Place in a bowl and crush using a potato masher. Measure out 8 cups.

In a large soup pot, measure out 7 cups of sugar, exactly.  Add two packets of Sure-Jell pectin into sugar, stir until well mixed with sugar.  Add 2 cups water and stir until mixed.

Place sugar mixture on burner over medium-high heat. Stir constantly until mixture starts to boil.  Boil and stir for 1 minute, exactly, and then remove from heat.

Add crushed raspberries and stir into melted sugar mixture for 1 minute.

Pour jam mixture in your jars and seal tightly with lids.  Allow to stand for 24 hours to set.

Place jars in freezer.  And eat at your leisure!

*based on recipe from the Sure-Jell packet.

A Sweet Tart Treat: Raspberry Rhubarb Pie

This week I was pondering an important pie question: Can tart + tart = tasty? Normally you want to pair a sweet fruit with a tart fruit. Strawberry Rhubarb is classic. Peach and raspberries is the best. What happens when you take out the sweet and pair tart with tart: raspberry and rhubarb. Will they cancel each other out? Will it be too tart to take?

I was curious, so I mixed rhubarb and raspberry together in pie form to see what would happen. The results were delicious. These fruits are strong enough to maintain their individual flavors, but subtle enough for the sugar melt into the flavors so the sweet and the tart work together to form this little sweet tart. Here is the recipe I came up with:

Raspberry Rhubarb Pie

  • 2 pints of raspberries
  • 2 cups chopped rhubarb
  • 1 1/4 c. sugar
  • 1/4 c. corn starch (or flour)
  • 1 Tbs rosewater
  • 1 Tbs powdered ginger
  • 1 pie crust

Preheat oven to 375 degrees.

Make your pie crust. Roll out the dough and place bottom into a 9″ pie pan. Here are 3 dough recipes I use all the time depending on my mood, and here are some tips to help with your dough.

Place pie pan with bottom crust only in oven and bake for about 10 minutes until the crust is hard and a bit golden. I like to pre-bake my bottom crust whenever I’m making a pie with a super soupy filling.

Mix above ingredients together and place into the pre-baked bottom pie crust. These ingredients get very soupy, which is why we need to add cornstarch or flour to the mix, to help the fruit juices thicken.

Place your pie crust top over your filling. I like doing a lattice crust top, but you can do whatever top you wish. You probably don’t have to do a top, but for fruit fillings which can be pretty liquidy, I like having a top crust to help keep the pie shape when serving. Here’s some tips on doing a lattice pie crust

Place pie on a baking sheet (to catch any overflow from your pie so it doesn’t end up on the bottom of your stove) and put pie into the oven.

Bake for approx. 45 minutes, until crust is golden. Let cool completely before serving. It will help the filling harden so you aren’t serving raspberry rhubarb soup.

Eat up and enjoy. This is the best part!

Raspberry Jam Kolaches

Jam Kolaches have to be one of my all time favorite Christmas cookies. Biting through the delicate savory cream cheese pastry helps set off the sweetness of the jam interior which almost pops in your mouth as you enjoy this rich little treat. I have to admit, because each cookie has to be filled with jam and folded over individually, its a little high on the putzy meter, which is why this is always one of the first batches I make (before I am too sick of baking to be bothered). Its worth the time though. I make them every year with NO REGRETS!

Jam Kolaches

  • 1/2 c. butter
  • 1 8 oz. package of cream cheese
  • 1 1/4 c. flour
  • Jam of your taste. I always use raspberry, because, come on, raspberry is the best.
  • approx. 1/4 c. milk
  • approx. 1/4 c. sifted confectioners sugar.

Using a mixer, cream butter and cream cheese together until light and fluffy. Add flour slowly and mix until a dough forms. Chill in fridge for 15-20 minutes (you can skip this if you are in a hurry).

Roll dough out on a floured surface to approx 1/4″ thickness. Using a 2″ round cookie cutter cut out as many circles as you can. If you don’t have a round cookie cutter (I don’t) you can use a drinking glass or a tin can.

Just dip glass or tin can in flour to coat edges before cutting.

Place dough circles on a baking sheet with parchment paper or silicon lining. You can also just grease it if you don’t use those things, but I suggest parchment at least (helps to keep your dough from burning).

Brush one side of dough circle with milk. Spoon 1/4 tsp jam on each cookie. Fold opposite sides together, slightly overlapping edges and gently pinch closed to form little half circle pockets around jam.

Bake at 375 degrees for 15 minutes.

Remove to cool and sift confectioners sugar over cookies.

So delicate. So delicious.
These cookies are truly precious.
Eat the whole batch in one sitting
and you’ll find your pants not fitting.

Quite Berrylicious


Wild Raspberries
Originally uploaded by Bien Stephenson

I love raspberries. They’ve got to be my favorite fruit. Growing up, we had a huge raspberry patch in our back yard which I used to lay under gorging myself with the plump red juicy berries until I was sick. Picking them by the gallons, my mom would make multiple raspberry pies every summer, along with jams, and still have trays and trays of frozen berries for the winter.

I get so sad every time I go to the store, and see that a pint costs $5.00 0r more. Why! I scream at the berry overlords. To make a raspberry pie, it would cost me like $30.00. Ugh. As much as I love you, I just can’t afford you. So for the sake of economy, (without sacrficing too much in taste) I dilute the raspberries with peaches and thus: Peach Melba Pie!


My Peach Melba Pie with homemade fresh whipped cream!

Peach Melba was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honor the Australian soprano, Dame Nellie Melba (1861 – 1931). So you can feel nice and historical as you dine on this divalicious dessert!



Copyright © 2004–2009. All rights reserved.

RSS Feed. This blog is proudly powered by Wordpress and uses Modern Clix, a theme by Rodrigo Galindez.