We saw some lightening bugs flying around last night. This morning I spied a couple of them hitched to each other on the window. It feels like late spring has skipped directly into summer around here. If you’re like me and still have some frozen fruit you put up last summer that needs to get used up, look no further. Compote is the way to go.
Rhubarb Black Raspberry Compote Recipe
3 cups chopped frozen rhubarb
1/2 cup sugar
3 cups frozen black raspberries
1/4 cup Cointreau
Place rhubarb and sugar in a medium pan and cook over medium heat and cook for 5 minutes until the rhubarb is thawed. Add raspberries and stir for 3 minutes until thawed.
Remove from heat and stir in Cointreau. Serve warm over vanilla ice cream or cool with yogurt. Store in an airtight container in the refrigerator for up to 2 weeks.
Yield: 2 cups
Prep-time: 10 minutes
I kind of hate Valentine’s Day. From my perspective as a mother, it’s a holiday that sneaks up on me out of nowhere just when I feel like I’ve restored some balance in our diets after the holidays. And my husband and I aren’t really into it. If the holiday was more along the lines of Mommy and Daddy get to take off for a week and hang out on a beach in the Caribbean, now that is something we’d be happy to celebrate. But an expensive night out at a crowded restaurant or a wilted bouquet of flowers is something we’ve decided to skip entirely.
However, always wanting to be a proper and loving mother, I feel compelled to acknowledge the holiday. And even I will admit that it is nice to have a reason to celebrate in the middle of The Darkest and Coldest Month.
Also, please note that my 4-year-old decided she needed to take photos of her snack today before she ate it. This isn’t the first time she’s mimicked my insanity. I guess she’ll have her own blog up and running by the end of the year.
Raspberry Cream on Heart-shaped Toast Recipe
Any frozen or fresh berry blend can be used in place of the raspberries in this recipe. Blackberries, I’m sure, would be especially nice. I experimented with different sized hearts cut out of toast and the bigger (around 4 or 5 inches) hearts worked better. The raspberry spread is a little on the thick side and didn’t do well when I tried to squeeze it onto a tiny piece of toast.
1/4 cup frozen raspberries, slightly thawed
1/4 cup cream cheese
1/2 teaspoon vanilla extract
1 teaspoon sugar
2 slices of toast, cut into hearts using a cookie cutter or free form
Vigorously mix together the raspberries, cream cheese, vanilla, and sugar in a small bowl. Spread onto prepared heart-shaped toasts and serve immediately.
Prep-time: 5 minutes
Eating fresh local raspberries this time of year feels like cheating. Raspberries taste like they should only be available at the height of summer. And yet Mother Nature (or is it farmers?) has been kind enough to give us one last taste with the late season berry crop.
I was recently lucky enough to stumble upon some golden raspberries from Sweet Wind Farm. I instantly fell in love with these show ponies of the berry world when I saw a post at Tender Crumb that featured them perfectly. Those little tarts make me smile.
When we got them home, after much deliberation, I finally settled on topping a bowl of mixed raspberries with a dollop of fresh whipped cream sweetened with maple syrup.
And it was perfect.
Lately my family has become deeply committed to consuming our individual body weights in fresh local berries. This morning, my husband came up with a healthier verison of Raspberry Rockets.
What sort of summer treats are your family snacking on?
[donotprint]A few days ago we went to the orchard and there were still raspberries waiting to be picked in the raspberry patch. They are terribly fragile and have a shelf life of about 10 minutes. But we nonetheless managed to turn them into a quick and delightful little snack.[/donotprint]
1 cup plain greek-style yogurt
1/2 teaspoon fresh squeezed lemon juice (to taste)
1 tablespoon sugar
1/3 cup granola (preferably something with almonds)
1 pint raspberries
Gently rinse raspberries and allow them to air dry.
In a small bowl, mix together the yogurt, lemon juice, lemon zest, and sugar. Divide the yogurt between three small bowls (1/3 cup each). Top yogurt with 1 – 2 tablespoons granola and then with a generous handful of raspberries. Serve.
Yield: 3 servings
Prep time: 10 minutes
[donotprint]These are otherwise known as Pavlovas. But I can barely say ‘pavlova’, much less my kids. Good tongue twister, bad name for a kid snack. My kids came up with name while stuffing their faces. There were no leftovers.
Crispy Clouds have a delightful mouthfeel. They remind me of eating a roasted marshmallow, but take away the heat and sugar overload.[/donotprint]
3 large egg whites
1 tablespoon agave nectar or sugar
1/2 teaspoon vanilla
3/4 cup whipped cream (give or take)
1 cup fresh raspberries (give or take)
Preheat oven to 200 F.
Place the egg whites, agave, vanilla, and salt in the bowl of an electric mixer. With the whisk attachment, whip the egg white mixture on medium high speed until peaks form. Turn off mixer and detach bowl. Transfer large spoonfuls onto parchment-lined baking sheet. Place the scoops at least an inch apart. Make a well in the center of each scoop with the back of the spoon. They should be approximately 4-inches wide once the wells are created.
Bake on the center rack of the oven for approximately 1 hour and 30 minutes or until the clouds are stiff and willing to detach from the parchment paper.
Allow the clouds to cool for 1-2 minutes on the baking sheet. Gently remove from parchment paper and transfer to serving plate. Garnish each cloud with approximately 1 tablespoon whipped cream and a heaping tablespoon of berries. Serve.
Makes 12 clouds
Prep time: 10 minutes
Bake time: 1 1/2 hours
Note: Raspberries can be replaced by any soft fresh fruit.
[donotprint]Surely I’m not the first person to have done this. But if you’ve heard of it before, don’t tell me. I’m busy being overly happy about my discovery. Oh, and the kids looovve these.[/donotprint]
20 white chocolate chips
Wash the raspberries by holding them under gently running water or submerging in a bowl of water and agitating gently. Allow the raspberries to air-dry by simply putting them on a towel. Once dry, insert one chip into each berry with flat side of the chip facing you. Serve.
Makes 2 servings.
Prep time: 5 minutes