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When given a choice, I am by nature a raspberry kind of gal.
Not the more common strawberry, blueberry or blackberry but rather the delicate, fragrant raspberry that comes in black, purple, gold and the ever popular deep ruby red.
Raspberries are a healthy food and good for you. I know, I know, when someone says that something is good for you and healthy to boot, your thoughts immediately go to, "Yuck, this has got to contain fiber, and no taste whatsoever."
Well surprise, surprise, raspberries are actually high in fiber and vitamin C and are a good source of iron and folate, and they taste good. Not too shabby for a fruit that most kids like to stick on the ends of their fingers and wave them at you as they eat them.
When on your raspberry hunt, you should look for plump, firm, fully red berries (or yellow or purple) that are free of mold and look moist. Raspberries are a fragile fruit (hence the multitude of mushy berries you always seem to find in the carton), so if you have the chance to pick them yourself, do so.
Don’t wash your raspberries until you are ready to use them. Raspberries are more perishable than blueberries or strawberries, so refrigerate them as soon as possible after you get them home.
Oreo cookie crust:
13 Oreo cookies or similar chocolate sandwich cookie, crushed finely
1/4 cup melted butter
Cheesecake filling:
3 (8-ounce) packages cream cheese, room temperature
1 cup white sugar
3 large eggs
2 tablespoons flour
1 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup gourmet white chocolate, melted with 2 tablespoons half & half
3/4 cup raspberry preserves, seedless
Fresh raspberries for topping
Preheat oven to 325 degrees. Place pan of hot water in bottom of oven. Prepare 9-inch spring form pan with foil around the bottom (on the outside) and spray the inside with nonstick spray.
For crust: In a bowl, combine the Oreo crumbs and butter. Pat the mixture on the bottom of prepared pan. Set aside.
For filling: In the bowl of an electric mixer, combine the cream cheese and sugar and beat until creamy. Add the eggs and beat until fluffy, scraping sides of bowl a few times and mixing after. Add the flour, almond extract, vanilla extract and salt; beat again and scrape down sides. With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy. Pour half the batter into pan on top of crust. Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan. Gently pour the remaining batter on top, being careful not to disturb preserves. Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.
Bake for 60 to 70 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours. To serve decorate the top with fresh raspberries. Serves 12 to 14.
1 peach, peeled and cut into small cubes
2 nectarines, peeled and cut into small cubes
1/3 cup orange juice
1 1/2 teaspoons balsamic vinegar
2 teaspoons fresh, chopped mint
2 cups fresh raspberries, rinsed and drained
1 pound boneless, skinless turkey tenders
2 tablespoons fresh, minced garlic
1/2 teaspoon pepper
4 pita pockets, cut in half
Salad greens
Combine peaches, nectarines, orange juice, balsamic vinegar and mint in medium bowl; toss to mix. Carefully fold in raspberries. Cover; refrigerate 30 to 60 minutes. Preheat broiler on high. Line baking sheet with foil and spray with cooking spray. Arrange turkey on sheet; spread minced garlic on top of turkey and sprinkle with pepper. Broil 7 to 8 minutes. Turn turkey tenders over; broil on other side for 7 to 8 minutes or until no longer pink and cooked through. Cut tenders into cubes. Fill the pockets with the salad greens, then the turkey pieces and then top with salsa. Makes 8 half pita pockets.
3 cups white rice
6 cups chicken broth
1 teaspoon ground ginger
1 (12-ounce) jar raspberry preserves
1/4 cup dijon-style mustard
4 to 5 skinless, boneless chicken breasts cut into 2-inch cubes
1 cup canned pineapple chunks, drained
1 cup fresh raspberries
In a slow cooker, combine rice, chicken broth and ginger. In a small bowl, mix together the preserves and mustard; stir the mixture into rice and broth. Add chicken and pineapple to the slow cooker. Cover and cook on low for 3 to 4 hours or until liquid is absorbed and chicken is cooked. Serve topped with fresh raspberries. Serves 4 to 6.
This recipe was submitted by a reader from the now closed Lake Park Grill.
1 pound pork tenderloin, cut into 8 pieces
Cayenne pepper to taste
2 tablespoons butter
6 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon horseradish
1/2 teaspoon soy sauce
1 clove garlic, minced
2 kiwi fruit, peeled, thinly sliced
Fresh raspberries
Press each pork tenderloin slice to 1-inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in heavy skillet over medium-high heat. Add pork slice. Cook 3 to 4 minutes on each side. Meanwhile, combine next six ingredients in small saucepan; simmer over low heat 3 minutes, stirring occasionally. (We did this in the microwave.) Keep warm. Place cooked pork slices on warm serving plate. Spoon sauce over them and top pork slices with kiwi slice. Garnish with remaining kiwi and raspberries. Serves 4.
