Strollerderby

Kitchenista: THFPFT!

Posted by Adrienne Martini

My oldest kid could live on nothing but raspberries. Sadly, the rest of the family isn't a huge fan of this cute little drupelet, mostly because of the gazillions of hard little seeds. Which thrills her because she gets to eat the entire pint herself. Still, I can't help but think we ought to share in the raspberry love, especially since they are dirt cheap right now. 

Fortunately, Carolyn Malcoun at Eating Well magazine (via Shine) has posted a list of her favorite raspberry recipes and storage tips. I might just have to whip up a batch of Barbecued Raspberry-Hoisin Chicken, since the sauce seems to nicely deal with the seed issue.

Anyone else have some great raspberry recipes that they'd like to ante up? Seed-free would be preferred...

Photo credit: Eating Well 

 


+ DIGG + STUMBLE

Comments

 

pdxmama said:

We have a large plot of backyard raspberries, and a summer picking party each year to deal with the bounty.  A big hit each year is the kid-driven RASPBERRY CREAM, usually served on biscuits or a substitute like slices of angel food cake.  So simple to make, and you won't notice the seeds, since it's something you don't exactly "chew."

Ingredients:

Whipping Cream

Sugar (1 tsp to each cup whipping cream, or to taste)

Raspberries (1 cup to each cup whipping cream, or to taste)

Using a deep mixing bowl and hand mixer, or a stand mixer, first whip the cream until just coming together.  Add berries, and whip to soft peaks.  Be careful not to over-whip.  Use to top buttermilk biscuits, sliced pound or angel food cake, or similar vehicle for the cream.  Garnish with intact berries and a sprig of mint.

July 16, 2008 12:35 PM
 

AllisonWonder said:

I always wondered how to spell that noise...

July 18, 2008 11:51 AM

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